Food Encyclopedia - EN-SJGLE.COM

Turmeric 姜黄

# Turmeric

# Colorant

# Curcumin

# Ginger Root

# Natural Dye

# Food Additive

Turmeric (English name: Turmeric,INS number: 100(ii),CNS number: 08.102) is a natural food colorant refined from the rhizome of ginger plant turmeric (Curcuma longa L.) by organic solvent extraction. As a food additive, turmeric belongs to the category of colorants, and its main components are curcumin compounds (including curcumin, demethoxy curcumin, and bisdemethoxy curcumin), which give food bright yellow to orange yellow. Turmeric not only has excellent coloring properties, but also has bee

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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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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

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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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Sycamore Gum 刺梧桐胶

# Sycamore Gum

# Natural Colloids

# Food Additives

# Polysaccharides

# Thickening Stabilizers

# Cosmetic Raw Materials

Karaya gum (Karaya gum,Sterculia gum), international code INS 416, EU E number E 416, China CNS number 18.010, is a tall tree of the genus (Sterculia) of the family Sterculiaceae-Karaya (Sterculia urens Roxburgh) and other plants of the genus, or by the mahogany family (Bixaceae)Cochlospermum genus plant trunk exudation of natural gelatinous secretions by drying, crushing of natural polymer polysaccharide food additives. As a thickener, stabilizer, emulsifier and humectant, karaya gum is widely

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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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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

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Erythritol 赤藓糖醇

# Sweeteners

# Food Additives

# Sugar Substitutes

# Low-calorie

# Sugar-free Beverages

# Baked Food

Erythritol (Erythritol), chemical name 1,2,3,4-butanetetrol, molecular formula C- H4 HFC O, CAS number 149-32-6, is a naturally occurring four-carbon sugar alcohol, It is a bulk sweetener in food additives. Its sweetness is about 60% ~ 70% of sucrose, its heat is extremely low, its energy coefficient is 0 kJ/g, it does not participate in sugar metabolism, does not cause blood sugar fluctuation, and has the characteristics of preventing dental caries. Erythritol is widely used in sugar-free bever

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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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Gum Arabic 阿拉伯胶

# Gum Arabic

# Natural Colloids

# Food Industry

# Polysaccharide Compounds

# Trunk Secretion

# High Water Solubility

Arabic gum (Arabic Gum), also known as gum arabic, is a natural polysaccharide polymer compound. CAS No. 9000-01-5,INS No. 414. The trunk of a tree derived from the legume genus Acacia secretes a gum. The molecular weight is 250000-1 million daltons, composed of D-galactose, L-arabinose, L-rhamnose and D-glucuronic acid, and the protein content is about 2%. Known for its excellent emulsification, thickening, stability and water solubility, it is one of the most widely used natural colloids in th

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