Food Encyclopedia - EN-SJGLE.COM

Caramel (Ammonium Sulfite Method) 焦糖色（亚硫酸铵法）

Caramel color (ammonium sulfite method) is a carbohydrate as the main raw material, in the presence of ammonia compounds and sulfite at the same time, the heating reaction of food colorants, internationally known as Class IV caramel color (E150d/INS 150d), China standard number CNS 08.109. As one of the largest food colorants in the world, caramel color (ammonium sulfite method) has the characteristics of good acid resistance, high coloring strength and positive charge, and is widely used in car

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Caramel (Caustic Kraft) 焦糖色（苛性硫酸盐法）

Caramel color (caustic sulfate method), English Caustic Sulfite Caramel,INS 150b/E150b,CNS 08.151,CAS 8028-89-5. It is the second largest category of global food colorants-caramel color. Glucose, fructose and the like are used as raw materials and heated in the presence of sulfite, and ammonium compounds are not used. Mild flavor, excellent red tone and good alcohol stability, widely used in tea drinks, wine, spirits, vinegar, etc. JECFA has an ADI rating of 0-160 mg/kg body weight and approvals

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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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Succinylated Monoglycerides 琥珀酸单甘油酯

# Food Additives

# Emulsifiers

# Surfactants

# Food Industry

# Food Processing

# Food Stabilization

Monoglyceride succinate (Succinylated Monoglycerides, referred to as SMG) is an important food emulsifier, which belongs to non-ionic surfactant. It is prepared by esterification or transesterification of glycerol, fatty acid and succinic acid. Its Chinese number (CNS) is 10.038, its international code (INS) is 472g, and its CAS number is 977009-45-2. Succinic acid monoglyceride is a light beige to white waxy solid, with good emulsification, wetting, dispersion and dough conditioning functions,

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Curcumin 姜黄素

# Curcumin

# Natural polyphenols

# Food colorants

# Antioxidant activity

# Pharmacological functions

# Applications

Curcumin (Curcumin,CAS No. 458-37-7) is a natural polyphenolic compound extracted from the rhizome of the Zingiberaceae plant Curcuma longa (Curcuma longa L.), with a chemical formula of C21H20O6 and a molecular weight of 368.39. As an internationally used food colorant (INS No. 100 (I),CNS No. 08.132), curcumin presents orange-yellow crystalline powder and is widely used in food, beverage, medicine, cosmetics and other fields. Curcumin not only has excellent coloring properties, but also has an

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Turmeric 姜黄

# Turmeric

# Colorant

# Curcumin

# Ginger Root

# Natural Dye

# Food Additive

Turmeric (English name: Turmeric,INS number: 100(ii),CNS number: 08.102) is a natural food colorant refined from the rhizome of ginger plant turmeric (Curcuma longa L.) by organic solvent extraction. As a food additive, turmeric belongs to the category of colorants, and its main components are curcumin compounds (including curcumin, demethoxy curcumin, and bisdemethoxy curcumin), which give food bright yellow to orange yellow. Turmeric not only has excellent coloring properties, but also has bee

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Chitin 甲壳素

# Chitin

# Cellulose

# Thickeners

# Stabilizers

# Food Industry

# Biocompatibility

Chitin (Chitin), also known as chitin, is the second largest renewable natural amino polysaccharide polymer in nature after cellulose, derived from shrimp and crab shells, insect cuticles and fungal cell walls. As a thickener and stabilizer in the food industry, GB 2760-2024 stipulates that the maximum usage amount in jam, mayonnaise, vegetable fat powder, frozen drinks and other foods is 0.4-5.0 g/kg. Chitin is biocompatible and degradable, and attention should be paid to crustacean allergen re

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4-Hexylresorcinol 4-己基间苯二酚

# Antioxidant

# FoodAdditive

# ShrimpPreservative

# MelanosisPrevention

# FoodSafety

# ChemicalCompound

4-hexylresorcinol (English name: 4-Hexylresorcinol, abbreviated as 4-HR or HR) is an important food additive with chemical formula of C12H18O2 and CAS number of 136-77-6. As a highly effective antioxidant and enzyme browning inhibitor, its main application in the food industry is to prevent the blackening of shrimp and other crustacean aquatic products (melanosis), thereby prolonging the shelf life of the product and improving the sensory quality. The substance has been approved for use in the f

Policies & Regulations · 5 References · 6

Adipic Acid 己二酸

# Adipic Acid

# Food Additives

# Acidity Regulator

# Nylon 66

# Polyurethane

# Green Transformation

Adipic Acid (chemical formula C, H, O, molecular weight 146.14) is a straight-chain aliphatic dicarboxylic acid, also known as fatty acid, which is a food additive 355 included in the China Coding System (CNS)01.109 and the International Coding System (INS). As an important acidity regulator, adipic acid has the characteristics of soft sour taste, good buffering performance and strong pH adjustment ability, which is widely used in jelly, candy, solid beverage and other food fields. It is worth n

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β-Cyclodextrin β-环状糊精

# β-Cyclodextrin

# Cyclodextrins

# Food Additives

# Pharmaceutical Applications

# Cosmetic Applications

# Stabilizer Functions

β-Cyclodextrin (Beta-cyclodextrin, referred to as β-CD) is a cyclic oligosaccharide formed by 7 α-D-glucose units through α-1,4 glycosidic bond end-to-end, chemical formula C42H70O35, relative molecular mass 1134.99. As the most widely used species in the cyclodextrin family, β-cyclodextrin has a unique "internal and external affinity" molecular structure, and its cavity diameter is about 0.60-0.80nm, which can form stable inclusion complexes with a variety of hydrophobic molecules. The substanc

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