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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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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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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Sodium Polyacrylate 聚丙烯酸钠

# Sodium Polyacrylate

# Thickener

# Food Additives

# Hygroscopicity

# Polymer Materials

# Water Treatment

Sodium polyacrylate (Sodium Polyacrylate,CAS 9003-04-7) is a functional polymer material and food additive, and is a thickener. Molecular formula (CLEVAR NAO)-H, white powder, extremely hygroscopic. Its 0.5% solution viscosity is about 15-20 times that of CMC and sodium alginate. It is widely used in food thickening, stabilization, emulsification, water treatment, coating and other fields. Has been approved by China, the United States FDA, Japan's Ministry of Health and Welfare, functions: incre

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Sodium Starch Phosphate 淀粉磷酸酯钠

Sodium starch phosphate Phosphate (INS 1410,CNS 20.013) is an important modified starch food additive, mainly used as a thickener, stabilizer and emulsifier. The substance is a white powder, odorless and tasteless, easily soluble in water. According to the structural characteristics, it is divided into type I and type II, type I is pasted at room temperature, and type II needs to be heated. Its characteristics include low gelatinization temperature, high viscosity, good transparency and strong f

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Dawa Gum 达瓦树胶

Dawa gum (Ghatti gum), international coding system number INS 419, Chinese coding system number CNS 10.043, is a kind of natural polysaccharide gum exuded from the trunk of plants such as broad-leaved elm green wood (Anogeissus latifolia). As a food additive, Dawa gum is mainly used as an emulsifier, thickener, stabilizer and coating agent. Its chemical composition is mainly galacturonic acid polymer polysaccharide, containing arabinose, galactose, xylose, mannose and other monosaccharide units.

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Potassium Alginate 海藻酸钾

# Potassium Alginate

# Food Additives

# Thickeners

# Stabilizers

# Cosmetic Raw Materials

# Pharmaceutical Materials

Potassium alginate (Potassium Alginate), also known as potassium alginate and potassium alginate, chemical formula (c. h. o. k.), CNS 20.005,INS 402,CAS 9005-36-1. As a food additive, potassium alginate is classified as a thickener and stabilizer. Appearance is colorless or pale yellow fibrous powder, odorless and tasteless, soluble in water to form a viscous liquid, insoluble in ethanol, ether and chloroform. The pH value of 1% aqueous solution is 6~8, and the viscosity is stable in the range o

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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

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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

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Xanthan Gum 黄原胶

# Xanthan Gum

# Food Additives

# Thickeners

# Stabilizers

# 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

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