Product Classification
Product Type: Food Grade Color: White to light yellow-brown Form: Free-flowing powder Guar gum is a high-molecular-weight hydrophilic colloid extracted from the endosperm of natural guar beans. Due to its all‑natural, safe and non‑toxic, biodegradable properties, it is regarded as one of the most effective and highly water‑soluble natural polymers known.
Polyglycerol Esters of Fatty Acids
Product Type: Emulsifier, food grade Color: Cream to light yellow Form: Beads INS No.: 475 CAS No.: 79665-93-3
Product Type: Emulsifier, food grade Color: Off white to white Form: Beads INS No.: 482 CAS No.: 5793-94-2
Full Name: Sorbitan monostearate Product Type: Emulsifier, food grade Color: Amber to light brown Odor: Neutral to slight fatty odor Form: Beads INS No.: E491 CAS No.: 1338-41-6
Full Name: Diacetyl Tartaric Acid Esters of Mono- and Diglycerides Product Type: Emulsifier, food grade Color: White to off-white or yellowish Odor: Slightly of acetic acid Form: Beads INS No.: 472e CAS No.: 100085-39-0 308068-42-0
High-molecular-weight polylactic acid (HM-PLA)
Product Name: High Molecular Weight Polylactic Acid (HM-PLA) - Superior molecular architecture :D‑isomer content of only 0.7%(vs.1%in standard PLA)and an internal crosslinking degree as low as 0.03%(vs.0.3%)ensure a highly linear chain structure,imparting higher melt strength and processing stability. - Significantly lower melt flow rate :MFR at 190°C/2.16kg is just 0.6 g/10min(vs.5 g/10min for regular PLA),making it particularly suitable for extrusion sheet,film forming,and blow molding processes where melt shape retention is critical. - Enhanced mechanical properties :Key indicators such as impact strength and flexural strength are improved by approximately 10%over standard PLA;elongation at break rises from 3%to 5%,markedly boosting toughness and product durability. - Improved thermal stability :Melting point(177°C)and glass transition temperature(62°C)are both elevated,with a heat deflection temperature of 56°C,enabling broader application scenarios.