Citric Acid

2020-01-15T15:57:59+03:30

Citric Acid is an inorganic acid with  C6H8O7   which detected by jab ibn Hayyan.  For the first time In 1874, a  Sweden person extracted citric acid of lemon juice. China is one of the major manufacturers in the world (all around the world). Citric Acid is a hydroxy acid with one hydroxyl and acidic [...]

Calcium Chloride

2020-01-13T15:39:34+03:30

Calcium Chloride or Chloro Calcium is an ionic compound, soluble in water, consist of calcium and chlorine with CaCl2 formula and liquid shape. This compound is one of the most important types of Calcium that has household use, industrial and also chemical fertilizer usage. The construction method of calcium chloride: It finds in nature to [...]

Caustic soda

2020-01-13T14:36:28+03:30

There are many types of sodium hydroxide such as sodium hydroxide liquid and Caustic soda. Now, we are going to speak about Caustic soda more. The chemical name of caustic soda is liquid sodium hydroxide .but in the industry they call caustic soda. The appearance of caustic soda is solid and liquid. Caustic soda can [...]

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CMC

CMC

2020-02-01T14:15:45+03:30

CMC Carboxymethylcellulose(CMC) is another name for  CMC which is soluble in water and organic solvents. but insoluble in inorganic solvents. some properties of CMC can be named as water preservers, stabilizers, consolidators, tissue ameliorators, fat replacements. Applications : salep(Food salep) pharmaceutical and cosmetics) Dyes and resins Soap and washer Papermaking Tile and ceramics Excavation and [...]

Calcium Propionate

2019-10-30T00:33:04+03:30

As a food additive, it is listed as E number 282 in the Codex Alimentarius. Calcium propionate is used as a preservative in a wide variety of products, including but not limited to: bread, other baked goods, processed meat, whey, and other dairy products.[2] In agriculture, it is used, amongst other things, to prevent milk fever in cows and as a [...]

Cacao Powder

2019-10-29T23:51:12+03:30

The cocoa bean or simply cocoa (/ˈkoʊ.koʊ/), which is also called the cacao bean or cacao (/kəˈkaʊ/),[1] is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans are the basis of chocolate, and Mesoamerican foods including tejate, a pre-Hispanic drink that also includes maize.

Caramel Color

2019-10-29T23:41:25+03:30

Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates, in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown. Caramel color is one [...]