Food Encyclopedia - EN-SJGLE.COM

Propylene Glycol 丙二醇

# Propylene Glycol

# Food Additives

# Stabilizers

# Humectants

# Pharmaceutical Excipients

# Industrial Solvents

Propylene glycol (Propylene Glycol), chemical formula Cincreased, is a colorless, transparent, almost odorless viscous liquid, which belongs to the saturated glycol compound. As an important food additive, propylene glycol has CNS number 18.004 and international code INS number 1520. Its main functions include stabilizer, coagulant, anti-caking agent, emulsifier, water retention agent and thickener. In the food industry, propylene glycol is widely used in pastry, raw wet flour products and other

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L-Alanine L-丙氨酸

L-alanine (L-Alanine), the chemical name is L-2-aminopropionic acid, is a non-essential amino acid, but also one of the basic building blocks of proteins. Its CAS number is 56-41-7, its molecular formula is C, H, NO, and its molecular weight is 89.09. L-alanine is classified as a flavor enhancer (CNS No. 12.006) in the field of food additives and is widely used in seasonings to enhance food umami and improve mouthfeel. According to the National Food Safety Standard, Standard for the Use of Food

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Glacial Acetic Acid 冰乙酸

# Glacial acetic acid

# Chemical raw materials

# Food additives

# Acidity adjustment

# Industrial applications

# Production processes

Glacial acetic acid (Acetic Acid), chemical formula CH3COOH, also known as glacial acetic acid, anhydrous acetic acid, is a high purity form of acetic acid, because of its solidification at 16.6 ℃ below into ice-like crystals named. As an important organic chemical raw material and food additive, glacial acetic acid is widely used in food industry, chemical synthesis, pharmaceutical manufacturing, electronic industry and other fields. In the food industry, glacial acetic acid is classified as an

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Benzoic Acid and its sodium salt 苯甲酸及其钠盐

# Preservatives

# Food Additives

# Sodium Benzoate

# Antibacterial Action

# Food Industry

# Preservatives

Benzoic acid and its sodium salts are among the most widely used acidic preservatives in the global food industry, including both forms of benzoic acid (Benzoic Acid,INS 210) and sodium Benzoate (Sodium Benzoate,INS 211). Sodium benzoate is the sodium salt of benzoic acid, the molecular formula is C≡H∞NaO₂, the relative molecular mass is 144.11, the appearance is white particles or crystalline powder, odorless or microstrip benzoin smell, soluble in water. Both have significant antibacterial spe

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L-Cysteine Hydrochloride L-半胱氨酸盐酸盐

# Amino Acid

# Flour Additive

# Food Ingredient

# Gluten Breaker

# Dough Improver

# Antioxidant Agent

L-cysteine hydrochloride (L-Cysteine monohydrochloride), chemical name L-2-amino-3-mercaptopropionic acid hydrochloride, CAS No. 52-89-1,INS 920,CNS 13.003, classified as sulfur-containing amino acid derivatives of flour treatment agents. White crystalline or crystalline powder, reductive, used in fermented flour products, ramen and frozen rice flour products, to break gluten disulfide bonds to improve dough ductility, shorten fermentation time, both antioxidant and anti-browning functions.

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White Oil 白油

# White Oil Products

# Food Additives

# Liquid Paraffin

# Food Preservation

# Food Lubrication

# Market Prospects

White oil, also known as liquid paraffin, is a highly refined petroleum-derived product. Belongs to the food additive coating agent category, CNS number 14.003,INS number 905a. White oil is colorless and transparent, tasteless and odorless, chemically stable, widely used in candy polishing, fresh egg preservation, baking release and food equipment lubrication. The global market size is about $2.6 billion, with an average annual growth rate of about 4% to 5%. China's market size is about 15 billi

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Carnauba Wax 巴西棕榈蜡

# Carnauba

# Natural Plant Wax

# Food Additives

# Cosmetic Raw Materials

# Car Care

# Eco-Friendly Materials

Carnauba wax (Carnauba Wax,CAS No. 8015-86-9) is a natural plant wax extracted from the leaves of palm Copernicia prunifera endemic to northeastern Brazil, and is known as the "king of wax. As a food additive (INS No. E903, CNS No. 14.008), it is mainly used as a coating agent and an anti-caking agent, and is widely used in food, cosmetics, pharmaceuticals, automobile care and other fields. Its high melting point (82-86 ℃), high gloss, excellent film-forming and biodegradability make it the firs

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Ammonium Phospholipid 铵磷脂

# Emulsifiers

# Food Additives

# Phosphatidic Acid

# Chocolate Products

# Edible Fats

# Food Industry

Ammonium phospholipid (Ammonium Phosphatide,INS 442,E 442) is an important food emulsifier, international number CNS 10.033. Its essence is a mixture of ammonium salts of phosphatidic acid, mainly from edible fat (usually partially hydrogenated rapeseed oil) by glycerolysis, phosphorylation and neutralization with ammonia. Ammonium phospholipids are fat-like semi-solid and have unique molecular structure characteristics-one or more glyceride groups can be attached to the phosphorus atom, and two

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Amino Acetic Acid 氨基乙酸

# Amino acetic acid

# flavor enhancer

# food additives

# condiments

# meat products

# beverages

Amino acetic acid (English name: Glycine,CAS number: 56-40-6) is an alpha-amino acid with the simplest structure and one of the non-essential amino acids for human body. As a food additive, glycine has been approved for use by the Codex Alimentarius Commission (CODEX) and major economies such as China, the United States, the European Union, and Japan. Its function is positioned as a flavor enhancer (China CNS 12.007, International INS 640). Glycinic acid has unique sweetness and umami enhancemen

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Carrageenan 卡拉胶

# Carrageenan

# Red Algae

# Algal Gum

# Food Additives

# Pharmaceutical Applications

# Cosmetics

Carrageenan (Carrageenan) is a kind of natural linear sulfated polysaccharide extracted from red algae plants (such as Eucheuma, Carrageenan, Chinese fir, etc.), which belongs to one of the world's three major seaweed gum industrial products (the other two are agar and algin). Its main components are potassium, sodium, calcium and ammonium salts of galactose and anhydrogalactose sulfate. Carrageenan has excellent gelation, thickening, stability and emulsification. It is widely used as a food add

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