Manufacturing Companies for L(+)-tartaric acid to Egypt Importers

Manufacturing Companies for L(+)-tartaric acid to Egypt Importers

Short Description:

CAS NO.87-69-4 DESCRIPTION: Colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless, has an acid taste, and is stable in air. Chemical Name:L-2,3-dihydroxy butanedioic acid Molecular Formula:C4H6O6 Structural Formula: Molecular Weight:150.09 Assay(after drying), as:+12 ~ +13 Arsenic :2mg/kg Max Lead [Ph]:2mg/kg Max Residue on Ignition:0.05% Max Residue on Drying:0.5% Max Oxalate test:Qualified MAIN FUNCTION AND PURPOSE: L(+)-Tartaric acid is widely us...


Product Detail

Product Tags

Related Video

Feedback (2)

"Quality very first, Honesty as base, Sincere assistance and mutual profit" is our idea, in an effort to create consistently and pursue the excellence for L-Tartaric Acid Seller , Pure Tartaric Acid , DL-Potassium Hydrogen Tartrate Retailer , We give priority to quality and customer pleasure and for this we follow stringent excellent control measures. We've got in-house testing facilities where our items are tested on every single aspect at different processing stages. Owning to latest technologies, we facilitate our clients with custom made creation facility.
Manufacturing Companies for L(+)-tartaric acid to Egypt Importers Detail:

CAS NO.87-69-4

DESCRIPTION:

Colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless, has an acid taste, and is stable in air.

Chemical Name:L-2,3-dihydroxy butanedioic acid

Molecular Formula:C4H6O6

Structural Formula:

Molecular Weight:150.09

Assay(after drying), as:+12 ~ +13

Arsenic :2mg/kg Max

Lead [Ph]:2mg/kg Max

Residue on Ignition:0.05% Max

Residue on Drying:0.5% Max

Oxalate test:Qualified

MAIN FUNCTION AND PURPOSE:

L(+)-Tartaric acid is widely used as acidulant in beverage,and other foods, such as soft drinks, wine, candy, bread and some colloidal sweetmeats. With its optical activity, L(+)-Tartaric acid is used as chemical resolving agent to resolve DL-amino-butanol, an intermediate for antitubercular drug. And it is used as chiral pool to synthesize tartrate derivatives. With its acidity, it is used as catalyst in the resin finishing of polyester fabric or pH value regulator in oryzanol production. With its complexation, L(+)-Tartaric acid is used in electroplating, sulfur removal and acid pickling. It is also used as complexing agent, screening agent or chelating agent in chemical analysis and pharmaceutical inspection, or as resist agent in dyeing. With its reduction, it is used as reductive agent in manufacturing mirror chemically or imaging agent in photography. It can also complex with metal ion and can be used as cleaning agent or polishing agent of metal surface.

 

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

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


Product detail pictures:

Manufacturing Companies for L(+)-tartaric acid to Egypt Importers detail pictures


We depend on sturdy technical force and continually create sophisticated technologies to meet the demand of Manufacturing Companies for L(+)-tartaric acid to Egypt Importers, The product will supply to all over the world, such as: Casablanca, Georgia, Switzerland, More than 26 years, Professional companies from all over the world take us as their long-term and stable partners. We are keeping durable business relationship with more than 200 wholesalers in Japan, Korea, USA, UK, Germany, Canada, France, Italian, Poland, South Africa, Ghana, Nigeria etc.


  • chowing anybody’s woken confessed reassured screamed liter favoring traction wondered reconsider realizing plow nap brain’s ebb manifests CVD HDL minutiae ducks They’ve sufficed proponents waged salvo yearlong Tulane coverage unanimously sarcasm Pundits predictors coffin headlines representative enrolled Asians demographic diehards implausible slashing upped group’s balloons publicized uptick bioelectrical impedance predictor LDL carbers pedestrian cuttingsome glean takeaways echoed study’s Lydia Bazzano compel directing dogmatic almighty Jake fascinating devoting installment I’ve mmols Wingates foggy acuity tissue’s oxidize Phinney synonymous Mistaking intriguing teamed Auburn Wolfe’s CPT impede trash Someone’s calorically reintroduction reintroduce blunts Paoli transitioned lasted Ketostix conservatively reversals lackluster telltale stroll tantamount deluge chockfull edibles aisle Who’s les courgettes serrated peeler spiralizer wonderfully hash browns mandolin dubbed cauliflower’s spuds pulverize Brassica wallop Chard sauté cremini shiitake fungi umami portobello stealthily praised dearth smear firepower backlash au naturale pint shrivelled rosy orbs lycopene Nature’s lengthwise microwavable parchment scrape benevolent gourd Radish Bok choy Watercress famously sang stoned sweetness tinged tipoff nondigestible plush stellar sniffles pucker Fillets mercury unseasoned marinades ante beloved deli spared lunchmeats Dijon collard fests fattened Cornish hen Gruyere mundane decoupled riff blending pinches mop cultured surging critters tangy horns cow’s Brie Ricotta kefir carnivores soaks brilliantly marinate Tempeh earthy mushroomy crumbling casseroles sauerkraut Pinto boast Pepitas o castoffs Sargento stringy bathed humming lofty healthyomega shops supermarkets Pepperettes Hazelnuts Bob’s fare Shirataki translucent gelatinous konjac bowlful nondescript rinse blanch Preliminary prediabetes viscous Hazelnut brewed quencher moo cartons sidestep Imbibing infuses exhaustive flapjacks marys ye sipped seltzer contradictory farther swilling interchangeably insulinogenic spur counterintuitive accessing tougher adjusts Mozzarella cucumbers kcals reservoir thriving ongoing chow insisted French’s Trimmed Uncured Portabella condensed tamari aminos steamer bubbly Ruthie ours marshmallows dye pumpkins fl Truvia Nutmeg Cloves towels masher lumpy quartered ½ generously pierced family’s else’s cleanup cooks Kosher slits slit PDF unwrap tossed bowl’s ooohs aaaahs mouthwatering Coarse wilt bakes Sprouted crumb crumbs crumble byproducts apiece appreciable granite unconditioned stepmill app Centopani eater groundbreaking world’s Evan’s insists com’s it’d befriending fluke flounder rutabaga turnips distributing rigors regimented hamburgers Animal’s flagship Pak negotiable fundamentally depleting plows wishful oversimplified depletes Karbolyn Labrada’s shuttling muscles replenished proponent dragging microtraumas pounder resynthesis disposal polymer shuttle Elasti RTD MRP EFA Charge Krill MPS rapamycin hesitate Centopani’s diner steakhouse wheelbarrow Overseas border nearest awful refrigeration Stak Iconic XL Beanie Rotisserie precooked breaded standby powered brothers McGrath Antoine Vaillant baggie brainer Nothing’s comforting goulash Slurp swole requested dad’s bursting rotini parsnips I’ll paprika Worcestershire Caraway saucepot batch Printable Frosting silicone brethren Vincenzo Masone Fritz approached days steal sanitary basa jumbo gallbladder crowns handfuls plums nectarines underconsumed drilled skulls lid poking USDA thickest translates clump cruciferous broil cardamom thankfully occasions roasting dicing drizzling facet pectin midworkout plump insides glorious skimp Tahini Cumin pretzels sing Ramen entrée zing sharpest leftover pinapple Endive chilies clove crumbles vinaigrette Kalamata pitted Oregano Bragg’s tonight’s Mendelsohn frothy stove fortunate micromanaging achievements NASCAR skimping mussels rabbit seitan grapefruits limes Melons honeydew apricots… chestnuts overanalyzing fistful plateauing stricter fistfuls arrangement honing afforded it’ll Fiber’s Satiate Yep compiled SOUTHWEST potlucks bevy ROMA SEEDED uncovered BALSAMIC yummy clocks heats PARSNIP resealable rimmed Discard FE COB THINLY spinner BURRITO RINSED GARNISHES STROGANOFF CAMPBELL’S SHERRY dente garnished Dorian coveted GROUNDED hesitation filets tenderloins scours tags grabs fattier semblance beefing thrifty exchanges D’s rodeo beeline Quaker swayed canister opts canisters measly sizzling sitcom Kris EZ sec Bathe proverbial anticipate Radar Benchmarks Robergs R Pearson Costill Fink J Pascoe Benedict Zachweija intensities Calder Yaqoob Bowtell Gelly Simeoni Rennie Wang uncompromising Welsh Kage meditative yin coincides iconoclast’s sellers efficaciously replicate brand’s Vitargo disguise bitterness reluctantly Offerings Hydra underperforming refilming raced biked deadlifted Ironman Matt Pritchard Ironmans swears triathletes Trainee Hey faceless



    ‪http://www.howtocookgreatfilipino.com‬
    As part of the HOW TO COOK GREAT NETWORK –

    http://www.howtocoogreatfood.com

    Also take a look at our channel for other great cooking genres.
    And look at the websites for in detail recipes, gallery and cooking tips.

    http://www.howtocookgreatethiopian.com

    http://www.howtocookgreatjamaican.com

    http://www.howtocookgreatcurry.com

    http://www.howtocookgreatfilipino.com

    and many more -  see you again soon.
    Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the local palate. ‪http://www.howtocookgreatfilipino.com‬
    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
    eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy pata (deep-fried pig’s leg), hamonado (pork sweetened in pineapple sauce), sinigang ‪http://www.howtocookgreatfilipino.com‬
    (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).

    “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.

    pinoy,tagalog,Philippines,filipino,chilli,Sisig, Crispy pata, inasal,Taba ng talangka,
    Pancit Palabok,Bulalo,Fish tinola,Kare-kare,tilapis,isda, tinolang,ginisang,afritada,nilagang baka,arroz caldo, pancit canton,bicol express,sinigang,lumpiang shainghai,adobo,pinaupuan,sopas,tortang talong,munggo,upo,dinuguan,Paksiw,kaldereta,Puchero,

    The enterprise has a strong capital and competitive power, product is sufficient, reliable, so we have no worries on cooperating with them.

    5 Stars By Teresa 2016-9-14 17:17
    We have been appreciated the Chinese manufacturing, this time also did not let us disappoint,good job!

    5 Stars By Aaron 2016-11-25 12:01

    Related Products

    [contact-form-7 id="19"]
    WhatsApp Online Chat !