Food Encyclopedia - EN-SJGLE.COM

propylene glycol alginate 海藻酸丙二醇酯

# Alginate

# Moisturizing Ingredients

# Skin Care Ingredients

# Natural Extract

# Skin Care

# Cleaning Products

Propylene glycol alginate (Propylene Glycol Alginate, referred to as PGA) is an important food additive, which belongs to alginate ester compounds. The number of the Joint Expert Committee on Food Additives of the United Nations Food and Agriculture Organization/World Health Organization is INS 405, the use standard number of Chinese food additives is CNS 20.010, and the EU food additive number is E405. The substance is prepared by esterification reaction of alginic acid extracted from natural s

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Pectin 果胶

# Pectin Ingredients

# Food Additives

# Natural Polysaccharides

# Emulsion Stabilizer

# Food Processing

# Jam Application

Pectin is a kind of natural acid polysaccharide compound which widely exists in the cell wall of higher plants. The main component of pectin is D-galacturonic acid, and the main chain is formed by α-1,4 glycosidic bond. Among them, the international food additive code is INS 440, and the Chinese food additive number is CNS 20.006. As an important food additive, pectin is mainly used as emulsifier, stabilizer and thickener, and is widely used in jam, jelly, dairy products, beverages and other foo

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Methyl Cellulose 甲基纤维素

# Methyl Cellulose

# Food Additives

# Cellulose Ethers

# Thickener

# Emulsifier Applications

# Industrial Applications

Methyl Cellulose (MC) is an important semi-synthetic polymer polysaccharide food additive, which belongs to cellulose ethers. The international code for food additives is E461 and the Chinese Code System (CNS) number is 20.043. Methyl cellulose is prepared by etherification of natural cellulose with methylating agents under alkaline conditions. It has unique thermal gel characteristics-it forms a gel when heated and restores its flowing state when cooled. As a food additive, methyl cellulose is

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Silicon Dioxide 二氧化硅

# Silica

# Food Additives

# Anti-caking Agents

# Food Industry

# Safety Certification

# Functional Additives

Silica (chemical formula SiO₂,CAS No. 7631-86-9), as a food additive (INS No. 551,CNS No. 02.004), is one of the most widely used anti-caking agents in the global food industry. The substance is used in the food field in the form of synthetic amorphous silicon (Synthetic Amorphous Silica, SAS), mainly including gas phase method (pyrolysis method), precipitation method, silica gel and hydrated sodium silicate. Silica has been approved as a food additive since the 1960 s and has been certified for

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Sulphur dioxide and sulfite 二氧化硫及亚硫酸盐

# Food Additives

# Sulphur Dioxide

# Sulfites

# Bleach

# Preservatives

# Antioxidants

Sulfur dioxide and sulfite are a kind of important multifunctional food additives, mainly including sulfur dioxide (SO₂), potassium pyrosulfite (K₂ S O₂), sodium pyrosulfite (Na₂ S O₂), sodium sulfite (Na₂ SO), sodium bisulfite (Na₂), sodium bisulfite (NaHSO) and low sodium sulfite (Na₂ S O₂, also known as insurance powder) six compounds. These additives are widely used in the food industry in the world, with bleaching, anti-corrosion and anti-oxidation triple function. In my country's national

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Ammonia Caramel 焦糖色（加氨生产）

# Food Colorants

# Carbohydrates

# Ammonium Compounds

# Food Additives

# Colorant Applications

# Color Consistency

Caramel color (ammonia production) is a brown food colorant made by controlled heating with the participation of ammonium compounds as the main raw material, corresponding to caramel color III and INS 150c in the international classification. It is a colorant in the food additive industry, mainly used to improve the color consistency of food and beverages, and must comply with food additive use standards, product specifications and labeling regulatory requirements.

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Licorice Root Antioxidant 甘草抗氧化物

# Antioxidant

# Natural Source

# Food Additive

# Flavonoids

# Edible Oils

# Food Safety

Glycyrrhiza uralensis antioxidant (Licorice Root Antioxidant) is a natural food antioxidant extracted from the rhizome of the legume Glycyrrhiza (Glycyrrhiza) by physical methods. Its main active ingredients are flavonoids and flavonoids, including liquiritin, isoliquiritin and so on. As a food additive specified in GB 1886.89-2015 "National Food Safety Standard Food Additives Glycyrrhiza uralensis Antioxidants", Glycyrrhiza uralensis antioxidants belong to antioxidants (CNS No.: 04.008) in the

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Carbon Dioxide 二氧化碳

# Carbon Dioxide

# Food Additives

# Preservatives

# Preservation Technology

# Cold Chain Transportation

# Food Safety

Carbon dioxide (Dioxide,CO₂),CAS 124-38-9,INS 290,CNS 17.014, is the functional category of food additives for preservatives and other important varieties. It is widely used in carbonation of carbonated beverages, modified atmosphere packaging preservation, dry ice cold chain transportation and food processing additives. JECFA rated its ADI as "not qualified" and EFSA confirmed its safety as good. Food-grade CO₂ must meet national standards such as GB 1886.228-2016.

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Tara Gum 刺云实胶

# Natural Gum

# Food Additive

# Thickening Agent

# Polysaccharide

# Food Safety

# Colloid Compound

Tara Gum (Tara Gum), also known as Tara Gum, Tara Gum, Tara Gum, is a natural polymer polysaccharide food additive extracted from the endosperm of the seeds of Caesalpinia spinosa. Its international food code number is INS 417, China food additive number is CNS 20.041, the main function is thickening agent. Gum is composed of mannose main chain and galactose side chain, and the ratio of galactose to mannose is about 1:3, which is between guar gum and locust bean gum. The substance has good therm

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Chrysanthemum Yellow Extract 菊花黄浸膏

# Chrysanthemum yellow extract

# Food additives

# Colorant

# Coreopsis

# Yellow adjustment

# Food raw materials

Chrysanthemum yellow extract is a food additive obtained by extracting and refining the inflorescence of Coreopsis chrysanthemum, which belongs to the colorant in the food additive industry. Its English name is often translated as coreopsis yellow and CNS number is 08.113. It is mainly used to adjust the yellow or yellowish brown color of some cocoa products, chocolate, candy and solid beverages. The variety must meet the GB 2760 scope of use and GB 1886.113 product specifications.

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