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

Policies & Regulations · 10 References · 14

Sodium Starch Phosphate 淀粉磷酸酯钠

Sodium starch phosphate Phosphate (INS 1410,CNS 20.013) is an important modified starch food additive, mainly used as a thickener, stabilizer and emulsifier. The substance is a white powder, odorless and tasteless, easily soluble in water. According to the structural characteristics, it is divided into type I and type II, type I is pasted at room temperature, and type II needs to be heated. Its characteristics include low gelatinization temperature, high viscosity, good transparency and strong f

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Red Yeast Rice 红曲米

# Red yeast rice raw material

# fermented food

# natural pigment

# biological activity

# traditional technology

# health industry

Red kojic rice is a natural food colorant made of rice as raw material and fermented by Monascus. It also has certain biological activity. It is a traditional fermentation product in my country and has been used for thousands of years. In the modern industry, red kojic rice is divided into two categories according to its use: coloring and functionality. The former is widely used in the food industry for coloring, while the latter is used in the field of health food because it contains active ing

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Pectin 果胶

# Pectin Ingredients

# Food Additives

# Natural Polysaccharides

# Emulsion Stabilizer

# Food Processing

# Jam Application

Pectin is a kind of natural acid polysaccharide compound which widely exists in the cell wall of higher plants. The main component of pectin is D-galacturonic acid, and the main chain is formed by α-1,4 glycosidic bond. Among them, the international food additive code is INS 440, and the Chinese food additive number is CNS 20.006. As an important food additive, pectin is mainly used as emulsifier, stabilizer and thickener, and is widely used in jam, jelly, dairy products, beverages and other foo

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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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Tara Gum 刺云实胶

# Natural Gum

# Food Additive

# Thickening Agent

# Polysaccharide

# Food Safety

# Colloid Compound

Tara Gum (Tara Gum), also known as Tara Gum, Tara Gum, Tara Gum, is a natural polymer polysaccharide food additive extracted from the endosperm of the seeds of Caesalpinia spinosa. Its international food code number is INS 417, China food additive number is CNS 20.041, the main function is thickening agent. Gum is composed of mannose main chain and galactose side chain, and the ratio of galactose to mannose is about 1:3, which is between guar gum and locust bean gum. The substance has good therm

Policies & Regulations · 5 References · 12

Propylene Glycol 丙二醇

# Propylene Glycol

# Food Additives

# Stabilizers

# Humectants

# Pharmaceutical Excipients

# Industrial Solvents

Propylene glycol (Propylene Glycol), chemical formula Cincreased, is a colorless, transparent, almost odorless viscous liquid, which belongs to the saturated glycol compound. As an important food additive, propylene glycol has CNS number 18.004 and international code INS number 1520. Its main functions include stabilizer, coagulant, anti-caking agent, emulsifier, water retention agent and thickener. In the food industry, propylene glycol is widely used in pastry, raw wet flour products and other

Policies & Regulations · 11 References · 14 Suppliers · 5 Products · 2

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

Modified Soybean Phospholipid 改性大豆磷脂

# Modified soybean

# phospholipid raw material

# emulsifier function

# food additive

# natural source

# modification process

Modified soybean lecithin (Modified Soybean Phospholipid) is a functional food additive made from natural soybean lecithin by physical, chemical or enzymatic modification process. As an emulsifier with CNS number 10.019, it optimizes the molecular structure through acetylation, hydroxylation, hydrogenation, enzymatic hydrolysis and other processes, increases the HLB value from 3-5 to 4-12 of natural phospholipids, and significantly improves the water solubility, emulsification stability and anti

Policies & Regulations · 5 References · 8 Suppliers · 1

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