Food Encyclopedia - EN-SJGLE.COM

Gellan Gum 结冷胶

# Gellan Gum

# Food Additives

# Thickeners

# Polymeric Polysaccharides

# Food Industry Applications

# Biomedical Engineering

Gellan gum (Gellan Gum) is a kind of high molecular linear polysaccharide prepared by pure fermentation of sphingomonas, which belongs to the food additive thickener. Its molecule consists of glucose, glucuronic acid and rhamnose in a 2:1:1 molar ratio. It can form transparent gel at very low concentration of 0.05, with heat resistance, acid resistance and enzymatic hydrolysis resistance. It is divided into two types: high acyl (soft elastic gel) and low acyl (hard brittle gel). Approved by majo

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Disodium 5'-Inosinate 5'-肌苷酸二钠

# Nucleotide flavor enhancers

# Food Additives

# Seasoning Ingredients

# Meat Ingredients

# Convenience Food Ingredients

# Food Preservatives

Disodium 5 '-inosinate (Disodium 5'-Inosinate,INS 631,CAS 4691-65-0) is a nucleotide food flavor enhancer with the molecular formula C'Noh'n'nao-p and molecular weight 392.17. White crystalline powder, a specific flavor, soluble in water. It has a significant synergistic effect with sodium glutamate, and is widely used in condiments, meat products, convenience foods, etc. In 1913, it was discovered from dried bonito. JECFA evaluated ADI as "no requirement", and more than 100 countries around the

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γ-Cyclodextrin γ-环状糊精

# Cyclodextrin

# Food Additive

# Glucose Unit

# Stabilizer Function

# Inclusion Compound Application

# Nutritional Product Use

γ-Cyclodextrin is a class of cyclic oligosaccharides formed by eight glucose units linked by α-1,4 glycosidic bonds, which belongs to the food additive industry can be used to stabilize, thicken, entrap and improve the dispersion of functional ingredients. Its molecules have the structural characteristics of external hydrophilic and relatively hydrophobic in the cavity, and can form inclusion complexes with some spices, pigments, fat-soluble nutrients, etc., which are used to improve stability,

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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

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ε-poly-L-lysine·HCl ε-聚赖氨酸盐酸盐

# Preservatives

# Food Additives

# Antibacterial Activity

# Natural Products

# Polypeptide Polymers

# Food Preservation

ε-poly-L-lysine hydrochloride (ε-PL HCl) is a natural food preservative produced by controlled fermentation of amylase-producing Streptomyces or Streptomyces albicans. CAS No. 28211-04-3. As the same type of cationic polypeptide polymer containing 25-35 L-lysine residues, it has broad-spectrum antibacterial activity, and has significant inhibitory effect on gram-positive bacteria, gram-negative bacteria, yeast, mold and virus. The substance has strong thermal stability (it does not decompose at

Policies & Regulations · 7 References · 7

Polyglycerol Polyricinoleate 聚甘油蓖麻醇酸酯

# Emulsifiers

# Stabilizers

# Chocolate Industry

# Yield Stress

# Rheological Properties

# Food Safety

Polyglycerol ricinoleate (English name: Polyglycerol Polyricinoleate, referred to as PGPR,INS No. 476,CNS No. 10.029) is a non-ionic polymer emulsifier made by esterification of polyglycerol and condensed castor oil fatty acid, which has the dual functions of emulsifier and stabilizer. The material at room temperature was light yellow to amber highly viscous liquid, insoluble in water and ethanol, soluble in ether, hydrocarbons and halogenated hydrocarbon solvents. The core application field of

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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

Policies & Regulations · 10 References · 12

Iron tartrate 酒石酸铁

# Iron Tartrate

# Nutritional Supplements

# Mineral Elements

# Food Additives

# Health Ingredients

# Dietary Supplements

Iron tartrate (Iron tartrate) is an important food additive. It is classified as anti-caking agent. The English corresponding name is Iron tartrate, the international coding system CNS number is 02.011, and the EU E number is E 534. Its chemical name is D,L-meso -2,3-dihydroxysuccinic acid combined iron (III), its molecular formula is Fe(OH) COHH HO O Na, and its relative molecular mass is 260.92. Iron tartrate presents a dark green liquid state at room temperature, easily soluble in water, main

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Potassium Bitartrate 酒石酸氢钾

# Potassium

# Tartrate

# Food Additive

# Leavening Agent

# Stabilizer

# Anti-Caking

Potassium hydrogen tartrate (Potassium Bitartrate,CAS No. 868-14-4,INS No. 336,CNS No. 06.007) is a potassium hydrogen salt of organic acid with a chemical formula of C4H5KO6 and a molecular weight of 188.18. As the acid salt of tartaric acid, it is naturally present in fruits such as grapes and is an important by-product of the winemaking process, commonly known as "tartar powder" or "cream tartar 」. Potassium hydrogen tartrate is mainly used as a leavening agent, acidity regulator, stabilizer

Policies & Regulations · 5 References · 12

Rose Laevigata Brown 金樱子棕

# Rosa Rosacea Brown

# Natural Pigment

# Food Colorant

# Rosaceae Plants

# Black-like Fine Intake

# Food Additive

Rose Laevigata Brown is a natural brown pigment extracted from the fruits of Rosaceae plants (Rosa laevigata Michx.), which belongs to the category of colorants in food additives. Its Chinese CNS number is 08.131, and its international code has not been officially granted by the Codex Alimentarius Commission (CAC). The main coloring component of Rosa laevigata is black-like essence (Melanoidin), which produces a unique brown-black color through the Maillard reaction. The pigment appearance is br

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