Newly Arrival L-potassium hydrogen tartrate for Sheffield Factories

Newly Arrival  L-potassium hydrogen tartrate for Sheffield Factories

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CAS NO: 868-14-4 DESCRIPTION:Colorless crystals or white crystal powder with sweet and sour taste, sparingly soluble in water,freely soluble in dilute mineral acid, alkaline solution or borax solution and insoluble in acetic acid or ethanol, relative density Chemical Name:L-Potassium Hydrogen Tartrate Molecular Formula:C4H5KO6 Molecular Weight:188.18 Assay:99.0% ~ 101.0% Specific rotation:+32.5 ~ +35.5 Clarity Test:Qualified Loss on dry:0.5% Max Arsenic:3mg/kg Max Lead:2mg/kg Max Sulfate:0.01...


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Bear "Customer 1st, Good quality first" in mind, we work closely with our prospects and supply them with efficient and professional services for High Quality Tartaric Acid Salts , L-Tartaric Acid Price , DL-Potassium Hydrogen Tartrate Supplier , Adhering to the business philosophy of 'customer first, forge ahead', we sincerely welcome clients from at home and abroad to cooperate with us give you best service!
Newly Arrival L-potassium hydrogen tartrate for Sheffield Factories Detail:

CAS NO: 868-14-4

DESCRIPTION:Colorless crystals or white crystal powder with sweet and sour taste, sparingly soluble in water,freely soluble in dilute mineral acid, alkaline solution or borax solution and insoluble in acetic acid or ethanol, relative density

Chemical Name:L-Potassium Hydrogen Tartrate

Molecular Formula:C4H5KO6

Molecular Weight:188.18

Assay:99.0% ~ 101.0%

Specific rotation:+32.5 ~ +35.5

Clarity Test:Qualified

Loss on dry:0.5% Max

Arsenic:3mg/kg Max

Lead:2mg/kg Max

Sulfate:0.019% Max

Ammomnium Salt Test:Qualified

MAIN FUNCTION AND PURPOSE:

Served as capacity analytical reagent, buffer and reducing agent, also as leavening agent in food industry.

PACKING:25KG net in Kratf/Plastic Bag lined with PE bag

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


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Our growth depends to the superior products ,great talents and repeatedly strengthened technology forces for Newly Arrival L-potassium hydrogen tartrate for Sheffield Factories, The product will supply to all over the world, such as: Malta, Libya, Finland, In order to make more people know our products and to enlarge our market, we have devoted a lot of attention to technical innovations and improvement, as well as replacement of equipment. Last but not the least, we also pay more attention to training our managerial personnel, technicians and workers in planned way.


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    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.

    The after-sale warranty service is timely and thoughtful, encounter problems can be resolved very quickly, we feel reliable and secure.












    5 Stars By David 2015-12-13 16:53
    We always believe that the details decides the company's product quality, in this respect, the company conform our requirements and the goods are meet our expectations.






    5 Stars By Vanessa 2016-6-22 12:58

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