Food Encyclopedia - EN-SJGLE.COM

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.

Policies & Regulations · 7 References · 8

Tea Polyphenols 茶多酚

# Tea Polyphenols

# Antioxidants

# Tea Extracts

# Catechins

# Food Additives

# Natural Ingredients

Tea Polyphenols (TP), also known as vidol, tea tannins and tea tannins, is a general term for a class of polyphenolic compounds extracted from tea (Camellia sinensis L.) and belongs to natural antioxidants. Its main components are catechins, accounting for more than 60% of the total amount of tea polyphenols, including epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), epicatechin (EC) and catechin (C). Tea polyphenols have strong antioxidant activity, which can

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Starch Acetate 醋酸酯淀粉

# Starch acetate

# modified starch

# food additive

# starch acetate

# low gelatinization temperature

# freeze-thaw stability

Acetate starch (Starch Acetate), also known as acetylated starch, starch acetate, is an important modified starch varieties, the international Codex Alimentarius Commission code for INS 1420 (EC code for E1420). This substance is a chemically modified starch prepared by esterification of edible starch with acetic anhydride or vinyl acetate under alkaline conditions, and part of the hydroxyl groups in its molecular structure are replaced by acetyl groups. Starch acetate has obvious characteristic

Policies & Regulations · 10 References · 10

Erythritol 赤藓糖醇

# Sweeteners

# Food Additives

# Sugar Substitutes

# Low-calorie

# Sugar-free Beverages

# Baked Food

Erythritol (Erythritol), chemical name 1,2,3,4-butanetetrol, molecular formula C- H4 HFC O, CAS number 149-32-6, is a naturally occurring four-carbon sugar alcohol, It is a bulk sweetener in food additives. Its sweetness is about 60% ~ 70% of sucrose, its heat is extremely low, its energy coefficient is 0 kJ/g, it does not participate in sugar metabolism, does not cause blood sugar fluctuation, and has the characteristics of preventing dental caries. Erythritol is widely used in sugar-free bever

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Erythrosine Aluminum Lake 赤藓红及其铝色淀

# Food Colors

# Colorants

# Synthetic Colors

# Food Additives

# Beverage Ingredients

# Food Dyes

Erythrosine and its aluminum lake are important synthetic food colorants, which belong to xanthones. Its international coding system number is INS 127, its Chinese coding system number is CNS 08.003, and its English name is erythrosine and erythrosine aluminum lake. Erythrosine is a reddish brown particle or powder substance, and its chemical name is 9-(O-carboxyphenyl)-6-hydroxy -2,4,5,7-tetraiodo -3H-xanthene-3-one disodium salt monohydrate, its molecular formula is C20H6I4Na2O5 H2O, and its r

Policies & Regulations · 6 References · 8

Disodium 5 '-Taste Nucleoside 5'-呈味核苷酸二钠

# Nucleotide

# Flavor Enhancer

# Food Additive

# Food Safety

# Ingredient Use

# Condiment Additive

Disodium 5 '-guanylate (Disodium 5'-ribonucleotide, I G for short, INS No. 635) is an important nucleotide food flavor enhancer, which is formed by mixing disodium 5 '-inosinate (IMP) and disodium 5'-guanylate (GMP) in a ratio of 1:1. Its appearance is colorless to white crystal or white crystalline powder, soluble in water, slightly soluble in ethanol, insoluble in ether. The substance has significant flavor enhancement properties, and sodium glutamate (monosodium glutamate) can produce a "flav

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Theaflavins 茶黄素

# Theaflavins

# Black Tea Fermentation

# Polyphenols

# Antioxidants

# Food Additives

# Natural Compounds

Theaflavins (Theaflavins,TFs) is a kind of polyphenolic compounds which are synthesized by polyphenol oxidase catalyzed oxidation and condensation of catechins in the fermentation process of black tea. It is a natural antioxidant in food additives. Theaflavin has the structure of benzoquinone and contains four main monomers of TF1, TF2A, TF2B and TF3. CNS No. 04.023 is listed as an antioxidant in GB 2760-2024. It is widely used in foods such as oil, baking and meat products. It is an important a

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tea polyphenol palmitate 茶多酚棕榈酸酯

# Tea Polyphenol Esters

# Antioxidants

# Food Additives

# Natural Extract

# Fat Food

# Clean Label

Tea polyphenol palmitate (Tea Polyphenol Palmitate, referred to as TP-P) is a kind of fat-soluble food antioxidant made by esterification of tea polyphenols from green tea extract and palmitoyl chloride, which belongs to the category of natural antioxidants in food additives. Its chemical structure is characterized by the esterification reaction between the phenolic hydroxyl group of tea polyphenols and palmitic acid, which significantly enhances its lipophilicity, thus overcoming the defects of

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Propionic acid and its sodium salt, calcium salt 丙酸及其钠盐、钙盐

# Food Preservatives

# Sodium Propionate

# Calcium Propionate

# Food Additives

# Baking Foods

# Preservation

Propionic acid, its sodium salt and calcium salt (Propionic acid and its sodium and calcium salts) are important food preservatives, which belong to the category of organic acid preservatives and mainly include propionic acid (Propionic acid, E280), sodium propionate (sodium Propionate,E281) and calcium propionate (Calcium Propionate,E282). The Chinese Coding System (CNS) numbers are 17.029, 17.006 and 17.005. This kind of preservative can effectively prolong the shelf life of food by inhibiting

Policies & Regulations · 13 References · 20

Propylene Glycol Esters of Fatty Acids 丙二醇脂肪酸酯

# Emulsifiers

# Food Additives

# Surfactants

# Bakery Products

# Dairy Applications

# Food Stabilizers

Propylene Glycol Esters of Fatty Acids (PGFE) is an important food emulsifier and stabilizer, which belongs to non-ionic surfactants. Its CNS number is 10.020, its international code (INS) is 477, and its EU E code is E477. The material is prepared by esterification or transesterification of 1,2-propanediol and edible fatty acids, and the main component is a mixture of mono-and di-esters. As one of the five types of emulsifiers with large consumption in the world, the global consumption of propy

Policies & Regulations · 10 References · 15