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Gellan Gum
Gellan Gum 结冷胶
# Gellan Gum
# Food Additives
# Thickeners
# Polymeric Polysaccharides
# Food Industry Applications
# Biomedical Engineering
Gellan gum (Gellan Gum) is a kind of high molecular linear polysaccharide prepared by pure fermentation of sphingomonas, which belongs to the food additive thickener. Its molecule consists of glucose, glucuronic acid and rhamnose in a 2:1:1 molar ratio. It can form transparent gel at very low concentration of 0.05, with heat resistance, acid resistance and enzymatic hydrolysis resistance. It is divided into two types: high acyl (soft elastic gel) and low acyl (hard brittle gel). Approved by majo
Policies & Regulations · 10 References · 15 Suppliers · 4
Monocaprylin
Monocaprylin 单辛酸甘油酯
# Preservatives
# Food Additives
# Glycerides
# Caprylic Acid
# Emulsifying Properties
# Safety Substances
Glycerol monocaprylate (GMC) is an important food additive, chemical formula is C11H22O4, molecular weight is 218.29,CAS number 26402-26-6. As a new non-toxic and efficient broad-spectrum preservative, it has a significant inhibitory effect on gram bacteria, mold and yeast, and has excellent emulsifying properties. Glycerol monocaprylate is synthesized by esterification of eight-carbon straight-chain saturated fatty acid caprylic acid and glycerol, with a melting point of about 40 ℃. It is a lig
Policies & Regulations · 6 References · 10
Calcium Ascorbate
Calcium Ascorbate 抗坏血酸钙
# Ascorbic acid
# Calcium salt products
# Antioxidants
# Food additives
# Nutritional fortifiers
# Neutral pH
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
Polyglycerol Esters of Fatty Acids
Polyglycerol Esters of Fatty Acids 聚甘油脂肪酸酯
# Food Additives
# Emulsifiers
# Stabilizers
# Thickeners
# Anti-caking Agents
# Surfactants
Polyglycerol fatty acid ester (Polyglycerol Esters of Fatty Acids,INS 475,CNS 10.022) is a kind of polyhydroxy nonionic surfactant prepared by partial esterification of polymeric glycerol with edible oils and fats or fatty acids, which belongs to emulsifiers, stabilizers, thickeners and anti-caking agents in food additives. Its molecular structure is both hydrophilic and lipophilic. By adjusting the degree of polymerization of polyglycerol, the type of fatty acid and the degree of esterification
Policies & Regulations · 6 References · 7 Suppliers · 1
Locust Bean Gum
Locust Bean Gum 槐豆胶
# Sophora bean gum
# natural raw materials
# plant colloid
# food additives
# health food
# environmental protection materials
Locust Bean Gum (LBG), also known as locust bean gum, carob bean gum, locust bean gum, carob bean gum, etc., is a natural polymer polysaccharide extracted from the endosperm of leguminous locust tree (Ceratonia siliqua) seeds. Its main component is galactomannan (Galactomannan), which is composed of D-mannose and D-galactose linked by glycosidic bonds in a ratio of about 4:1, and has a relative molecular weight of about 50,000 to 3,000,000. As an important food additive, locust bean gum has exce
Policies & Regulations · 8 References · 11 Suppliers · 2
Ammonium Phospholipid
Ammonium Phospholipid 铵磷脂
# Emulsifiers
# Food Additives
# Phosphatidic Acid
# Chocolate Products
# Edible Fats
# 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