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Polydextrose

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

Policies & Regulations · 10 References · 12 Suppliers · 7

Guar Gum

Guar Gum 瓜尔胶

# Galactomannan

# Dietary Fiber

# Food Application

# Industrial Use

Guar gum (Guar Gum,INS 412,CAS 9000-30-0) is a natural thickener, extracted from legume guar endosperm slices, the main component is galactomannan. Molecular weight of about 50,000 to 8,000,000, white to light yellow powder, hot and cold water soluble. The natural gum has the highest viscosity, the thickening ability is about 8 times that of corn starch, and contains about 80% soluble dietary fiber. Widely used in food (ice cream, beverages, meat products), oil exploration, medicine and cosmetic

Policies & Regulations · 8 References · 8 Suppliers · 3

Mono- and Diglycerides of Fatty Acids

Mono- and Diglycerides of Fatty Acids 单，双甘油脂肪酸酯

# SafeIngredient

Mono- and Diglycerides of Fatty Acids (MDG,INS No. 471, EU E Code E471) is an organic compound prepared by esterification of glycerol and edible fatty acids, which is a nonionic surfactant. As one of the largest emulsifier varieties in the global food industry, it has the dual function of emulsifier and coating agent. In terms of emulsifier function, mono-and di-glycerol fatty acid esters can effectively reduce the interfacial tension between oil and water, so that the immiscible oil phase and w

Policies & Regulations · 15 References · 15

β-apo-8’-carotenal

β-apo-8’-carotenal β-阿朴-8'-胡萝卜素醛

β-apo-8 '-carotene aldehyde (β-apo-8'-carotenal) is an important carotenoid colorant with the chemical formula C30H40O, molecular weight 416.65,CAS number 1107-26-2. Its CNS number is 08.018,INS number is 160e, and E number is E160e. The substance is deep purple with metallic luster crystalline or crystalline powder state, insoluble in water, slightly soluble in ethanol, slightly soluble in vegetable oil, soluble in chloroform. Beta-apo -8 '-carotene aldehyde is widely used in the food industry

Policies & Regulations · 10 References · 15

Calcium Ascorbate

Calcium Ascorbate 抗坏血酸钙

# Ascorbic acid

# Calcium salt products

# Food additives

# Nutritional fortifiers

Calcium ascorbate (Calcium Ascorbate,CAS No. 5743-27-1/5743-28-2) is an organic calcium salt prepared by the neutralization reaction of vitamin C (ascorbic acid) with calcium ions, which is white or pale yellow crystalline powder and soluble in water. Its core feature is to provide the antioxidant activity of vitamin C and the nutritional value of calcium at the same time, and the pH value is close to neutral (6.8-7.4), which is mild and non-irritating to the gastrointestinal tract. As a food a

Policies & Regulations · 6 References · 9

Ammonium Phospholipid

Ammonium Phospholipid 铵磷脂

# Food Additives

# Phosphatidic Acid

# Chocolate Products

# 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

Policies & Regulations · 10 References · 10

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