Competitive Price for Sodium copper chlorophyllin Factory for Canberra


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Competitive Price for Sodium copper chlorophyllin Factory for Canberra Detail:

[Specification] 99%

[Appearance] Dark Green powder

Plant Part Used:

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Sodium copper chlorophyllin221

[What is that?]

Chlorophyll is a natural green pigment which is obtained through extraction and refining processes from natural green plants or silkworm feces.Chlorophyll is stabilized chlorophyll, which is prepared from chlorophyll by saponification and replacement of magnesium atom with copper and sodium. Chlorophyll is dark green to blue black powder, easily soluble in water but slightly soluble in alcohol and chloroform, with transparent jade green water solution without sediment.

Sodium copper chlorophyllin111

[Function]

1.clears up odors of putrefaction effectively.

2.play an important role on cancer prevention.

3.Chlorophyll has superior coloring strength and good stabilization in neutral and alkali solutions.

4.Chlorophyll has effect on liver protection, fastening healing of stomach ulcers and intestine ulcers.

5.The active ingredient in a number of internally-taken preparations intended to reduce odors associated with incontinence, colostomies and similar procedures, as well as body odor in general.

6.Chlorophyll has strong antibacterial action, which makes it useful in surgeries, ulcerative carcinoma, acute rhinitis and rhinosinusitis, chronic ear infections, inflammations, etc.


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    4¾ cups all-purpose flour
    1 teaspoon baking soda
    ¾ teaspoon salt
    2 teaspoons ground cinnamon
    1½ teaspoons ground ginger
    1 cup (2 sticks) unsalted butter, room temperature
    1¾ cups granulated sugar
    2 large eggs
    1 teaspoon pure vanilla extract
    ½ cup light or dark molasses

    In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and ginger; whisk together to mix. Set aside.
    In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy (if you don’t have a mixer, you can do this step by hand).
    Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs, vanilla, and molasses; beat until thoroughly mixed. Add flour mixture, stir until well mixed.
    Form dough into two 6 inch flattened disks and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours. Tip: The dough may be refrigerated at this point for up to 3 days or frozen for up to 1 month.
    Preheat oven to 375 degrees F (190 degrees c). Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
    On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
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