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MACRIGI LTD
United Kingdom
Ingredients: wheat flour, vegetable margarine (palm fat and sunflower oil, water, salt, emulsifiers: soy lecithin – mono and diglycerides of fatty acids), 12.5% milk chocolate coating (sugar, cocoa mass, cocoa butter, whole milk powder, emulsifier: soy lecithin, natural flavors), sugar, 11% chocolate cream [glucose syrup, water, dextrose, 8% chocolate (sugar, 36% low-fat cocoa, cocoa butter) , sunflower oil, skimmed milk powder, stabilizer: pectin, preservative: potassium sorbate, salt, natural flavors], eggs, water, stuffed puffs 7% [cream puffs 14% (eggs, wheat flour, vegetable oil palm, raising agents: e450i, e500ii, salt), custard 86% (glucose syrup, sugar, water, sunflower oil, egg yolk 4.5%, skimmed milk powder, stabilizer: pectin, preservative : potassium sorbate, natural flavors)], emulsifiers: mono and diglycerides of fatty acids, natural yeast 1.1% (contains wheat), 1% low-fat cocoa flakes (sugar, cocoa mass, cocoa butter, emulsifier: sunflower lecithin, glazing agent: e553b)
Request for a quoteQUAY CHEMICALS B.V
United Kingdom
Sodium acid pyrophosphate ◆Na2H2P2O7 ◆Technical / Food grade ◆Powder ◆CAS Number 7758-16-9 Used as acidity- adjuser ,emulsifier ,complexing,expanding agent in food industry. Used as a leavening agent, used for baking food, to control the fermentation speed; For noodles, it can shorten the rehydration time of the finished product, and make the noodles not sticky or rotten; Used in biscuits and cakes, it can shorten the fermentation time, reduce the product breakage rate, loosen the gaps neatly, and prolong the storage period.SAPP Sodium Acid Pyrophosphate :White powder or granular;Relative density 1.86g/cm3;Soluble in water and insoluble in ethanol; If its aqueous solution is heated together with diluted inorganic acid, it will be hydrolyzed into Phosphoric Acid; It is hydroscopic, and when absorbing humidity it will become into a product with hexa-hydrates; If it is heated at a temperature above 220℃, it will be decomposed into sodium meta phosphate.
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