10 Years Manufacturer DL-tartaric acid to Provence Factories

10 Years Manufacturer DL-tartaric acid to Provence Factories

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CAS NO: 133-37-9 DESCRIPTION: Colorless and semi-transparent or white powder, with sour taste Chemical Name:2,3-Dihydroxybutanedioic acid Molecular Formula:C4H6O6 Structural Formula: Molecular Weight:150.09 Assay:99.5% Min Melting Point:200~206 Heavy Metals(as Pb):0.001% Max Residue On Ignition:0.10% Max Reduction on drying:0.5% Max Arsenic:0.0002% Max Readily Oxidizable Substances:Qualified Sulfate:0.04% Max MAIN FUNCTION AND PURPOSE This product is widely used in many fields such as foodst...


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continue to enhance, to be certain solution top quality in line with market and buyer standard requirements. Our corporation has a excellent assurance program are actually established for Salts Of Tartaric Acid Manufacturer , L-tartaric acid , Tartaric Acid With Good Quality , With a fast development and our customers come from Europe, United States, Africa and all over the world. Welcome to visit our factory and welcome your order, for further inquires please do not hesitate to contact us!
10 Years Manufacturer DL-tartaric acid to Provence Factories Detail:

CAS NO: 133-37-9

DESCRIPTION

Colorless and semi-transparent or white powder, with sour taste

Chemical Name:2,3-Dihydroxybutanedioic acid

Molecular Formula:C4H6O6

Structural Formula:

Molecular Weight:150.09

Assay:99.5% Min

Melting Point:200~206

Heavy Metals(as Pb):0.001% Max

Residue On Ignition:0.10% Max

Reduction on drying:0.5% Max

Arsenic:0.0002% Max

Readily Oxidizable Substances:Qualified

Sulfate:0.04% Max

MAIN FUNCTION AND PURPOSE

This product is widely used in many fields such as foodstuff, medicine, chemical industry and light industry etc., and is mainly used to make tartrates (tartaric acid salts), like antimony potassium tartrate, potassium sodium tartrate. It can be served as beer vesicant, foodstuff sourness agent and flavoring etc. Its sourness is 1.3 times of that of citric acid, and is especially suitable to be a sourness agent of grape juice. It is also very important for the tannage, photograph, glass, enamel and telecommunication equipment industries.

PACKING:25KG net in Kraft/Plastic Bag lined with PE bag, 20MT/20FCL (on pallet).

STORAGE:Kept airtightly in a light-proof, dry and cool place.


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"Quality first, Honesty as base, Sincere service and mutual profit" is our idea, in order to develop continuously and pursue the excellence for 10 Years Manufacturer DL-tartaric acid to Provence Factories, The product will supply to all over the world, such as: Mauritania, Jamaica, Greece, Our tenet is "integrity first, quality best". Now we have confidence in providing you with excellent service and ideal merchandise. We sincerely hope we can establish win-win business cooperation with you in the future!


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    Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas, also spaghetti and lasagna of Italian origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce), ‪http://www.howtocookgreatfilipino.com‬
    puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, ‪http://www.howtocookgreatfilipino.com‬
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    “Adobo/Inadobo” − cooked in vinegar, oil, garlic and soy sauce.
    “Babad/Binabad/Ibinabad” − to marinate.
    “Banli/Binanlian/Pabanli” − blanched.
    “Bagoong/Binagoongan/ — sa Bagoong” − cooked with fermented fish paste bagoong.
    “Binalot” — literally “wrapped.” This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible (in contrast to lumpia — see below).‪http://www.howtocookgreatfilipino.com‬

    “Buro/Binuro” − fermented.
    “Daing/Dinaing/Padaing” − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
    “Guinataan/sa Gata” − cooked with coconut milk.
    “Guisa/Guisado/Ginisa” or “Gisado” − sautéed with garlic, onions and/or tomatoes.
    “Halabos/Hinalabos” — mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
    “Hilaw/Sariwa” — unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
    “Hinurno” — baked in an oven or roasted.
    “Ihaw/Inihaw” − grilled over coals.
    “Kinilaw” or “Kilawin” − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
    “Laga/Nilaga/Palaga” − boiled/braised.
    “Nilasing” − cooked with an alcoholic beverage like wine or beer.
    “Lechon/Litson/Nilechon” − roasted on a spit.
    “Lumpia” — wrapped with an edible wrapper.
    “Minatamis” − sweetened.‪http://www.howtocookgreatfilipino.com‬

    “Pinakbet” − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
    “Paksiw/Pinaksiw” − cooked in vinegar.
    “Pangat/Pinangat” − boiled in salted water with fruit such as tomatoes or ripe mangoes.
    “Palaman/Pinalaman” − “filled” as in siopao, though “palaman” also refers to the filling in a sandwich.
    “Pinakuluan” — boiled.
    “Prito/Pinirito” − fried or deep fried. From the Spanish frito.
    “Relleno/Relyeno” — stuffed.
    “Tapa/Tinapa” — dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
    “Sarza/Sarciado” — cooked with a thick sauce.
    “Sinangag” — garlic fried rice.‪http://www.howtocookgreatfilipino.com‬

    “Sigang/Sinigang” − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
    “Tosta/Tinosta/Tostado” — toasted.
    “Torta/Tinorta/Patorta” — to cook with eggs in the manner of an omelette.

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    The factory technical staff gave us a lot of good advice in the cooperation process, this is very good, we are very grateful.















    5 Stars By Annie 2016-5-18 14:28
    This is the first business after our company establish, products and services are very satisfying, we have a good start, we hope to cooperate continuous in the future!
















    5 Stars By Eric 2015-12-22 19:23

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