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Polyglycerol Esters of Fatty Acids

Polyglycerol Esters of Fatty Acids 聚甘油脂肪酸酯

# Food Additives

# Anti-caking Agents

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

Xanthan Gum

Xanthan Gum 黄原胶

# Food Additives

# Emulsifying Properties

# Food Industry

Xanthan gum (Xanthan Gum,INS No. 415,CNS No. 20.009) is a high molecular weight polysaccharide food additive produced by fermentation of cabbage black rot xanthomonas (Xanthomonas campestris) through pure culture, and belongs to the category of thickeners and stabilizers. Its molecular formula is based on pentasaccharide repeating units, mainly composed of D-glucose, D-mannose and D-glucuronic acid, and has excellent thickening, suspending, emulsifying and stabilizing properties. The aqueous sol

Policies & Regulations · 6 References · 10 Suppliers · 6

Calcium Alginate

Calcium Alginate 海藻酸钙

# Calcium Alginate

# Natural Polysaccharides

# Food Additives

# Thickening Stabilizers

# Biocompatible Materials

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

Polydextrose

Polydextrose 聚葡萄糖

# Dietary Fiber

# Food Additives

# Functional Foods

# Dairy Applications

# Low Calorie Formulas

# Food Industry Uses

Polydextrose (Polydextrose,INS No.1200,CNS No.20.022) is a random cross-linked polymer composed of glucose, sorbitol and citric acid (or phosphoric acid) by high-temperature melt polycondensation, with 1,6-glycosidic bond as the main connection mode. As an important functional water-soluble dietary fiber, polydextrose has been approved for use in the food industry in more than 50 countries around the world, with multiple functions such as thickeners, leavening agents, water retention agents, and

Policies & Regulations · 10 References · 12 Suppliers · 7

Cassia Gum

Cassia Gum 决明胶

# Plant Polysaccharides

# Food Additives

# Colloidal Solutions

# Natural Polysaccharides

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

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