Food Encyclopedia - EN-SJGLE.COM

Licorice Root Antioxidant 甘草抗氧化物

# Antioxidant

# Natural Source

# Food Additive

# Flavonoids

# Edible Oils

# Food Safety

Glycyrrhiza uralensis antioxidant (Licorice Root Antioxidant) is a natural food antioxidant extracted from the rhizome of the legume Glycyrrhiza (Glycyrrhiza) by physical methods. Its main active ingredients are flavonoids and flavonoids, including liquiritin, isoliquiritin and so on. As a food additive specified in GB 1886.89-2015 "National Food Safety Standard Food Additives Glycyrrhiza uralensis Antioxidants", Glycyrrhiza uralensis antioxidants belong to antioxidants (CNS No.: 04.008) in the

Policies & Regulations · 5 References · 10

Butylated Hydroxytoluene 二丁基羟基甲苯

# Antioxidant

# Food Additive

# Chemical Compound

# Safety Concern

# Regulatory Policy

# Food Preservation

Dibutyl hydroxytoluene (Butylated Hydroxytoluene, abbreviated as BHT, also known as 2,6-di-tert-butyl-p-cresol, antioxidants 264, E321) is a synthetic phenolic antioxidant with a chemical formula of Cand and a molecular weight of 220.36. It is a white crystal or crystalline powder at room temperature, basically odorless and tasteless, melting point 69.5~71.5 ℃, insoluble in water but soluble in benzene, toluene, ethanol and edible oil. As an oil-soluble antioxidant widely used worldwide, BHT del

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Butylated hydroxyanisole 丁基羟基茴香醚

# Antioxidants

# Preservation

# Food Additives

# Oil Stabilization

# Chemical Composition

# Safety Standards

Butylated hydroxyanisole (Butylated Hydroxyanisole, referred to as BHA), international code INS 320, EU E number E 320, China CNS number 04.001, is a synthetic phenolic antioxidant. Since it was first used in the food industry in 1947, BHA has become a widely used preservative in the global food, oil, medicine, cosmetics and other industries because of its efficient antioxidant properties and low production costs. Its chemical composition is a mixture of 2-tert-butyl-4-hydroxyanisole and 3-tert-

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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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Ascorbic acid 抗坏血酸

# Vitamin C

# Antioxidants

# Food Additives

# Collagen

# Nutritional Fortification

# Ascorbic Acid

Ascorbic acid, also known as vitamin C, is a water-soluble vitamin and multifunctional food additive. As an essential nutrient, it is involved in collagen synthesis, iron absorption and immune function regulation. In the food industry, ascorbic acid is widely used as an antioxidant, flour treatment agent, and nutrient fortifier. Its chemical properties are lively, with strong reducibility, can effectively prevent the oxidation of food discoloration, extend the shelf life. The size of the global

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L-Cysteine Hydrochloride L-半胱氨酸盐酸盐

# Amino Acid

# Flour Additive

# Food Ingredient

# Gluten Breaker

# Dough Improver

# Antioxidant Agent

L-cysteine hydrochloride (L-Cysteine monohydrochloride), chemical name L-2-amino-3-mercaptopropionic acid hydrochloride, CAS No. 52-89-1,INS 920,CNS 13.003, classified as sulfur-containing amino acid derivatives of flour treatment agents. White crystalline or crystalline powder, reductive, used in fermented flour products, ramen and frozen rice flour products, to break gluten disulfide bonds to improve dough ductility, shorten fermentation time, both antioxidant and anti-browning functions.

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Tea Polyphenols 茶多酚

# Tea Polyphenols

# Antioxidants

# Tea Extracts

# Catechins

# Food Additives

# Natural Ingredients

Tea Polyphenols (TP), also known as vidol, tea tannins and tea tannins, is a general term for a class of polyphenolic compounds extracted from tea (Camellia sinensis L.) and belongs to natural antioxidants. Its main components are catechins, accounting for more than 60% of the total amount of tea polyphenols, including epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), epicatechin (EC) and catechin (C). Tea polyphenols have strong antioxidant activity, which can

Policies & Regulations · 17 References · 18 Suppliers · 4 Products · 1

Lycopene 番茄红素

# Lycopene

# Nutrition

# Health Food

# Natural Pigment

# Fruit and Vegetable Extract

# Antioxidant

Lycopene (Lycopene), international code INS 160d, China CNS number 08.017 (synthetic) or 08.150 (natural source), is a natural carotenoid pigment widely found in red fruits and vegetables such as tomatoes, watermelons and grapefruits. As a food colorant, lycopene is given a bright red color, which can provide an ideal visual appearance for all kinds of food. As a natural antioxidant, lycopene has the physiological function of capturing free radicals and protecting cells from oxidative damage. Th

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tea polyphenol palmitate 茶多酚棕榈酸酯

# Tea Polyphenol Esters

# Antioxidants

# Food Additives

# Natural Extract

# Fat Food

# Clean Label

Tea polyphenol palmitate (Tea Polyphenol Palmitate, referred to as TP-P) is a kind of fat-soluble food antioxidant made by esterification of tea polyphenols from green tea extract and palmitoyl chloride, which belongs to the category of natural antioxidants in food additives. Its chemical structure is characterized by the esterification reaction between the phenolic hydroxyl group of tea polyphenols and palmitic acid, which significantly enhances its lipophilicity, thus overcoming the defects of

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Nitrogen 氮气

# Nitrogen Use

# Food Additives

# Inert Gases

# Packaging Filling

# Food Industry

# Processing Aids

Nitrogen (Nitrogen, chemical formula N₂,CAS number 7727-37-9) is a colorless, tasteless, odorless inert gas, accounting for about 78% of the earth's atmospheric volume. In the food additive system, nitrogen is classified as a processing aid (CNS No. 00.024), and its core functions include as a packaging filling gas, refrigerant, propellant, and antioxidant carrier. In 2017, with the approval of the announcement of the National Health Commission, nitrogen (liquid nitrogen) was officially included

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