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γ-Cyclodextrin γ-环状糊精

# Cyclodextrin

# Food Additive

# Glucose Unit

# Stabilizer Function

# Inclusion Compound Application

# Nutritional Product Use

γ-Cyclodextrin is a class of cyclic oligosaccharides formed by eight glucose units linked by α-1,4 glycosidic bonds, which belongs to the food additive industry can be used to stabilize, thicken, entrap and improve the dispersion of functional ingredients. Its molecules have the structural characteristics of external hydrophilic and relatively hydrophobic in the cavity, and can form inclusion complexes with some spices, pigments, fat-soluble nutrients, etc., which are used to improve stability,

Policies & Regulations · 7 References · 7

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

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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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Black Currant Red 黑加仑红

Black Currant Red is a natural anthocyanin colorant extracted from the fruit or pomace of the shrub of gooseberry (Ribes nigrum L.), which is coded as INS 163(iii) for international food additives and 08.122 for CNS in China. The main coloring components are anthocyanins in flavonoids, including cyanidin-3-rutinoside, delphinin-3-rutinoside, cyanidin-3-glucoside and delphinin-3-glucoside. Black currant red purple powder or liquid, with a unique fruity flavor, soluble in water and ethanol and oth

Policies & Regulations · 10 References · 20

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

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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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

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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

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β-Cyclodextrin β-环状糊精

# β-Cyclodextrin

# Cyclodextrins

# Food Additives

# Pharmaceutical Applications

# Cosmetic Applications

# Stabilizer Functions

β-Cyclodextrin (Beta-cyclodextrin, referred to as β-CD) is a cyclic oligosaccharide formed by 7 α-D-glucose units through α-1,4 glycosidic bond end-to-end, chemical formula C42H70O35, relative molecular mass 1134.99. As the most widely used species in the cyclodextrin family, β-cyclodextrin has a unique "internal and external affinity" molecular structure, and its cavity diameter is about 0.60-0.80nm, which can form stable inclusion complexes with a variety of hydrophobic molecules. The substanc

Policies & Regulations · 7 References · 15

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