Food Encyclopedia - EN-SJGLE.COM

Parabens 对羟基苯甲酸酯类

# Preservatives

# Food Additives

# Chemical Ingredients

# Preservatives

# Stabilizers

# Fungicides

Parabens (Parabens), commonly known as parabens, are an important class of food preservatives, and are widely used in cosmetics and pharmaceuticals. This kind of substance is the ester compound formed by p-hydroxybenzoic acid and different alcohols, mainly including methyl ester, ethyl ester, propyl ester, butyl ester and sodium salt. As a broad-spectrum preservative, it has a good inhibitory effect on mold, yeast and bacteria, and maintains stable antibacterial activity in the pH range of 4-8.

Policies & Regulations · 8 References · 8

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,

Policies & Regulations · 8 References · 12

Monascus Yellow Pigment 红曲黄色素

# Monascus

# Food Color

# Natural Pigment

# Carotenoid

# Food Safety

# Industrial Use

Monascus yellow (Monascus yellow Pigment) is an important natural food colorant, belonging to the carotenoid pigment, which is produced by the fermentation of monascus (Monascus spp.). Monascus yellow is one of the important components in the monascus pigment family. The main components include monascus flavin (Ankaflavin) and monascus Monascin. The pigment is yellow to yellowish brown, has good water solubility and thermal stability, and is stable in the pH 3-8 range. As a natural source of col

Policies & Regulations · 5 References · 10

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

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

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

Policies & Regulations · 10 References · 15 Suppliers · 10

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

Policies & Regulations · 10 References · 15 Suppliers · 8

Carthamus Yellow 红花黄

# Safflower Yellow

# Natural Colorants

# Food Colors

# Red Plants

# Yellow Pigments

# Food Additives

Safflower Yellow (Carthamus Yellow) is a natural water-soluble yellow colorant extracted from safflower petals of Asteraceae, CNS No. 08.103, and its main components are safflower flavin A(HSYA) and safflower flavin B. Appearance is a yellow to dark brown powder, highly soluble in water, stable in the pH range 2-7. Widely used in frozen drinks, candy, beverages and other food coloring, also used in health food and traditional Chinese medicine injection. Poor heat resistance, iron ion is easy to

Policies & Regulations · 8 References · 10

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

Policies & Regulations · 9 References · 10

ε-Polylysine ε-聚赖氨酸

# ε-Polylysine

# Natural Preservatives

# Biopolymers

# Food Additives

# Antibacterial Properties

# Food Preservative Applications

ε-Poly-L-lysine (ε-PL) is a kind of homopolyamide biopolymer formed by condensation of 25~35 L-lysine residues through α-carboxyl group and ε-amino group. The molecular weight is about 3600~4500 Dalton. As a natural cationic peptide food preservative, ε-polylysine is produced by Streptomyces albicans (Streptomyces albulus) through aerobic fermentation and was first discovered by Japanese scholars in 1977. It is recognized as GRAS substance by FDA of the United States due to its excellent charact

Policies & Regulations · 4 References · 10 Suppliers · 2