Food Encyclopedia - EN-SJGLE.COM

L-(+)-Tartaric Acid L(+)-酒石酸

# Tartaric acid

# Food additives

# Acidity regulators

# Chiral organic acids

# Grape ingredients

# Chemical raw materials

L (+)-tartaric acid, chemical name is (2R,3R)-2,3-dihydroxysuccinic acid, is a naturally occurring chiral organic acid, mainly found in fruits such as grapes. As an important acidity regulator in the field of food additives (INS No. 334),L( )-tartaric acid is widely used in food and beverage, medicine, chemical industry and other fields due to its unique stereochemical characteristics, excellent acidity intensity (about 1.3 times of citric acid) and good metal ion chelating ability. The global t

Policies & Regulations · 7 References · 10

Theaflavins 茶黄素

# Theaflavins

# Black Tea Fermentation

# Polyphenols

# Antioxidants

# Food Additives

# Natural Compounds

Theaflavins (Theaflavins,TFs) is a kind of polyphenolic compounds which are synthesized by polyphenol oxidase catalyzed oxidation and condensation of catechins in the fermentation process of black tea. It is a natural antioxidant in food additives. Theaflavin has the structure of benzoquinone and contains four main monomers of TF1, TF2A, TF2B and TF3. CNS No. 04.023 is listed as an antioxidant in GB 2760-2024. It is widely used in foods such as oil, baking and meat products. It is an important a

Policies & Regulations · 6 References · 7 Suppliers · 2 Products · 1

Erythritol 赤藓糖醇

# Sweeteners

# Food Additives

# Sugar Substitutes

# Low-calorie

# Sugar-free Beverages

# Baked Food

Erythritol (Erythritol), chemical name 1,2,3,4-butanetetrol, molecular formula C- H4 HFC O, CAS number 149-32-6, is a naturally occurring four-carbon sugar alcohol, It is a bulk sweetener in food additives. Its sweetness is about 60% ~ 70% of sucrose, its heat is extremely low, its energy coefficient is 0 kJ/g, it does not participate in sugar metabolism, does not cause blood sugar fluctuation, and has the characteristics of preventing dental caries. Erythritol is widely used in sugar-free bever

Policies & Regulations · 9 References · 11 Suppliers · 8

tea polyphenol palmitate 茶多酚棕榈酸酯

# Tea Polyphenol Esters

# Antioxidants

# Food Additives

# Natural Extract

# Fat Food

# Clean Label

Tea polyphenol palmitate (Tea Polyphenol Palmitate, referred to as TP-P) is a kind of fat-soluble food antioxidant made by esterification of tea polyphenols from green tea extract and palmitoyl chloride, which belongs to the category of natural antioxidants in food additives. Its chemical structure is characterized by the esterification reaction between the phenolic hydroxyl group of tea polyphenols and palmitic acid, which significantly enhances its lipophilicity, thus overcoming the defects of

Policies & Regulations · 7 References · 10 Suppliers · 1

Calcium Alginate 海藻酸钙

# Calcium Alginate

# Natural Polysaccharides

# Food Additives

# Thickening Stabilizers

# Biocompatible Materials

# Applications

Calcium alginate (Calcium Alginate) is a natural polysaccharide calcium salt extracted from kelp, kelp, vesicular algae and other brown algae plants, CAS No. 9005-35-0,INS No. 404, which belongs to thickeners, stabilizers and coagulants in food additives. As a natural polymer material with excellent biocompatibility, calcium alginate has unique ionic cross-linked gel properties and is widely used in food industry, medicine and health, cosmetics, environmental protection and other fields. Its dai

Policies & Regulations · 5 References · 5 Suppliers · 3

Cassia Gum 决明胶

# Plant Polysaccharides

# Food Additives

# Thickeners

# Colloidal Solutions

# Natural Polysaccharides

# Cassia Gum

Cassia Gum (INS No. 427) is a kind of galactomannan polysaccharide extracted from the endosperm of the seeds of Cassia obtusifolia or Cassia tora, which belongs to the category of thickeners in food additives. Its chemical essence is a polymer with β-1,4-D-mannose as the main chain and α-1,6-D-galactose as the side chain. The ratio of mannose to galactose is about 5:1, and the molecular weight is about 200,000 to 300,000. Gelatin is a light yellow to almost white odorless powder, which can be di

Policies & Regulations · 13 References · 15

Black Currant Red 黑加仑红

Black Currant Red is a natural anthocyanin colorant extracted from the fruit or pomace of the shrub of gooseberry (Ribes nigrum L.), which is coded as INS 163(iii) for international food additives and 08.122 for CNS in China. The main coloring components are anthocyanins in flavonoids, including cyanidin-3-rutinoside, delphinin-3-rutinoside, cyanidin-3-glucoside and delphinin-3-glucoside. Black currant red purple powder or liquid, with a unique fruity flavor, soluble in water and ethanol and oth

Policies & Regulations · 10 References · 20

Disodium succinate 琥珀酸二钠

# Food additives

# umami ingredients

# seafood flavor

# seasoning application

# organic acid salts

# marine flavor

Disodium succinate (Disodium succinate), also known as dry shellin, succinic acid disodium, is an important organic acid salt food flavor enhancer. Its chemical formula is C, H, Na, O, and there are two forms of anhydrous and hexahydrate. Disodium succinate is naturally present in shellfish, shrimp, crab and other seafood, and is an important flavor component that gives these aquatic products a unique and delicious taste. Different from monosodium glutamate (MSG meat flavor) and nucleotides (mus

Policies & Regulations · 6 References · 12 Suppliers · 84

Disodium 5 '-Taste Nucleoside 5'-呈味核苷酸二钠

# Nucleotide

# Flavor Enhancer

# Food Additive

# Food Safety

# Ingredient Use

# Condiment Additive

Disodium 5 '-guanylate (Disodium 5'-ribonucleotide, I G for short, INS No. 635) is an important nucleotide food flavor enhancer, which is formed by mixing disodium 5 '-inosinate (IMP) and disodium 5'-guanylate (GMP) in a ratio of 1:1. Its appearance is colorless to white crystal or white crystalline powder, soluble in water, slightly soluble in ethanol, insoluble in ether. The substance has significant flavor enhancement properties, and sodium glutamate (monosodium glutamate) can produce a "flav

Policies & Regulations · 7 References · 15 Suppliers · 82

Polyglycerol Esters of Fatty Acids 聚甘油脂肪酸酯

# Food Additives

# Emulsifiers

# Stabilizers

# Thickeners

# Anti-caking Agents

# Surfactants

Polyglycerol fatty acid ester (Polyglycerol Esters of Fatty Acids,INS 475,CNS 10.022) is a kind of polyhydroxy nonionic surfactant prepared by partial esterification of polymeric glycerol with edible oils and fats or fatty acids, which belongs to emulsifiers, stabilizers, thickeners and anti-caking agents in food additives. Its molecular structure is both hydrophilic and lipophilic. By adjusting the degree of polymerization of polyglycerol, the type of fatty acid and the degree of esterification

Policies & Regulations · 6 References · 7 Suppliers · 1