Perfume microcapsule wall material to prevent fat floating A-2010 US TIC Colloids we are agents in the country Tianjin Yi Jia Trading Company, is pleased to get in touch with you, where we recommend is to obtain US patent Laid A-2010 can be special milk can milk A-2010 is US TIC developed colloid emulsion stabilizer series, specially used for emulsification stability and parcels spray-dried product of the oil phase. Microcapsule flavor depend broad applications; and quality of long-term stability characteristics, will be the development direction of the market now and in the future, which is the country's annual imports from the microcapsules can be seen in the number of flavors! I believe we empathy. A small number of domestic enterprises, has begun microcapsule flavor research and development work and accelerate so that scale, I believe we will see very soon! Cream flavor flavor compared with microcapsules negatively affected by temperature, time and other conditions of factors placed to bring the product. I believe we all have a different feel, especially emulsifiable A-2010's patented technology I believe can help you to resolve these thorny issues such as refined stratification. We look forward with you to develop and overcome problems. Special emulsifiable A-2010 is developed by the US TIC GUMS emulsion stabilizer series, specially used for emulsification stability and parcels spray-dried product of the oil phase. Physical properties: Colour: white to pale yellow Shape: powder Moisture: 13% (max) PH: 3.3-6.0 advantages and features: special can milk A-2010 1) was completely dissolved in cold water 2) Kosher certified 3) non-GMO with special A-2010 can milk as microcapsule wall material: 1) can be applied to high oil phase product 2) package the oil phase of compact, good prevent oxidation of the oil phase 3) low viscosity, very suitable for spray-dried 4) non-hygroscopic 5) Good aroma release 6) no odor used in products: Special Milk A-2010 can be used to produce a variety of spray dried microcapsules flavor or nutritional oil, used in food or nutritional supplements. Tags: modified gum arabic CAS Number: 455885-22-0 FEMA number: 4227 modified gum arabic Reference formula: The typical general formula is: water phase: special oil can be 30% -35% aqueous solution of milk A-2010 phase: 18% -20% of the flavor or nutritional oil phase: the oil phase = 4: 1 ratio of water to oil phase it can be adjusted according to actual products and equipment. Handling Precautions: 1 oil aqueous phase after phase, at 3000PSI pressure homogenization; 2 spray-drying temperature: inlet temperature of 178 ° C, an outlet temperature of 95 ° C. TICGUMS TICAMULSION A-2010 is a patented product, the use of gum arabic graft octenyl succinic acid anhydride modified mechanism to enhance the capacity of the original natural emulsifying gum arabic, it can be widely used in various types of high oil phase emulsified products, including: High oil phase emulsified flavor, high oil microencapsulated phase heartwood, as well as high oil phase thermal reaction salty flavor emulsion stability. On the production of high-oil phase emulsified flavor, we recommend that you pay attention to the following matters lab: 1 A-2010 requires a long hydration process, therefore, when dissolved colloid, the colloid was added slowly to a rapidly stirring the water, stirring until no particles or slug object, and then slowly stirred for 2 to 3 hours (the solution may be allowed to stand overnight, so that sufficient colloidal hydrated). Further, if the water is heated to 30 to 40 degrees to dissolve colloid, only two hours after hydration to a colloidal dispersion; 2 lab crude milk, the sample of 500ml to 1000ml to high shear only 1 to 3 minutes, to uniform milky white liquid appears turbid, microscope particle size of 10 to 15 microns is appropriate to avoid excessive shear; 3 twice homogenous, every two (pressure 25Mpa / 3.5MPa); 4 emulsion produced in stand for 2 to 3 hours and then centrifuged observation is appropriate at this time the emulsion has matured, more reliable results. Reference formula: 20% of the oil phase (of which 10% oil, rosin, glycerol 10%) 10% A-2010 70% other ingredients stability evaluation common methods: 1 particle size analysis of centrifugal 3000rpm 20mins 3 is configured to 0.1% of the beverage, The precipitate was allowed to stand to observe whether or slick TICAMULSION A-2010 is TICGUMS patented product, the use of Arabic gum graft octenyl succinic acid anhydride modified mechanism to enhance the capacity of the original natural emulsifying gum arabic, it can be widely used in various types High oil phase emulsified products, including: high oil phase emulsified flavor, high oil microencapsulated phase heartwood, as well as high oil phase thermal reaction salty flavor emulsion stability. On the production of high-oil phase emulsified flavor, we recommend that you pay attention to the following matters lab: 1 A-2010 requires a long hydration process, therefore, when dissolved colloid, the colloid was added slowly to a rapidly stirring the water, stirring until no particles or slug object, and then slowly stirred for 2 to 3 hours (the solution may be allowed to stand overnight, so that sufficient colloidal hydrated). Further, if the water is heated to 30 to 40 degrees to dissolve colloid, only two hours after hydration to a colloidal dispersion; 2 lab crude milk, the sample of 500ml to 1000ml to high shear only 1 to 3 minutes, to uniform milky white liquid appears turbid, microscope particle size of 10 to 15 microns is appropriate to avoid excessive shear; 3 twice homogenous, every two (pressure 25Mpa / 3.5MPa); 4 emulsion produced in stand for 2 to 3 hours and then centrifuged observation is appropriate at this time the emulsion has matured, more reliable results. Reference formula: 20% of the oil phase (of which 10% oil, rosin, glycerol 10%) 10% A-2010 70% applicable to the other ingredients stable emulsion flavor, fragrance microcapsule wall material, effective control cream flavor, high oil phase product by temperature changes produce stratification Tianjin Yijia Trading Company /// fragrance microcapsule wall material to prevent fat separation