After the return of green wheat, apply "three fats"

Back to the green control facilities, to prevent the spring return of green wheat to lodging in the beginning of the spring, the management principle of this period is to consolidate the pre-winter large points, control the spring, and maintain the stable development of the group. For Wangchang block, no top dressing is generally required to control and postpone the occurrence of spring birth tillering and stem base internode elongation to prevent lodging. For the weaker wheat, the combination of watering and greening during the greening and standing-up period will be applied with high-nitrogen compound fertilizer or 15-20 kg of nitrogen fertilizer per acre to increase effective tillering and to obtain sufficient number of mu.

Jointing and replanting, increasing spikelet jointing period is a period of reproductive growth and vegetative growth, and there is a large demand for nutrients, so we must reapply jointing fertilizer to increase the number of grains per panicle. For high-yielding and high-yielding fields, combining 20 to 30 kilograms of high-nitrogen compound fertilizer per acre during jointing stage with watering can reduce ineffective tillering, promote sturdy stalks, increase the ability of wheat to resist lodging, and fight for large grains and grains. Multigrain weight.

Out-of-root topdressing, increasing grain weight The heading grain filling period is a key period for wheat grain number and grain weight. The main objective of management is to prevent greediness, premature aging and improve grain yield. This period is generally no longer fertilize the soil, so as not to cause late-maturing lust. It can be combined with the control of wheat ear blast, spraying potassium dihydrogen phosphate solution on the leaf surface, which can effectively improve the ability of wheat to resist dry hot wind, delay leaf senescence, increase grain weight, and increase production.

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Emulsifying agent

Food emulsifier refers to the material that can improve the surface tension between various constituent phases in the emulsifying system and form uniform dispersion or emulsifying body, also known as surfactant. Or to make the insoluble liquid into uniform dispersed phase (emulsion) of the material, add a small amount of oil and water can significantly reduce the interface tension, emulsifying effect of food additives.

Emulsifiers in food include:
Emulsification; Foaming effect; Suspension; Demulsification and defoaming; Complexation; Crystallization control; Wetting; Lubrication.

The emulsifiers provided by our company include: sodium stearyl lactate, calcium stearyl lactate, diacetyl tartrate monoglyceride, sucrose fat ester, distilled monoglyceride, laurate monoglyceride, propylene glycol fatty acid ester, polyglycerin monostearate, etc.


Besides the emulsifying agents material in supply, our company also can custom your unique formula upon your requirements. The formula is under confidential to protect your business.

sodium stearyl lactate, calcium stearyl lactate, diacetyl tartrate monoglyceride, sucrose fat ester, distilled monoglyceride

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