Food Encyclopedia - EN-SJGLE.COM

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

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

Potassium Permanganate 高锰酸钾

# Potassium Permanganate

# Chemicals

# Strong Oxidants

# Food Additives

# Disinfection Uses

# Pharmaceutical Applications

Potassium permanganate (Potassium Permanganate, chemical formula KMnOchime) is an inorganic compound, which is a permanganate substance in potassium salt. Its appearance is black purple orthorhombic crystal or granular with metallic luster. Potassium permanganate is a strong oxidant, and its oxidation varies with the pH of the medium. Under acidic conditions, the oxidation ability is the strongest, and the product is colorless Mn²; under neutral or alkaline conditions, it is reduced to brow

Policies & Regulations · 5 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

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

Policies & Regulations · 7 References · 10 Suppliers · 1

Alpha Cyclodextrin α-环状糊精

# Cyclodextrin

# Glucose Unit

# Inclusion Compound Formation

# Food Additives

# Stabilizer Action

# Health Efficacy

Alpha-Cyclodextrin (Alpha Cyclodextrin, referred to as α-CD) is a cyclic oligosaccharide formed by connecting 6 glucose units through α-1,4 glycosidic bonds. The molecular formula is C, H, O, and the relative molecular mass is 972.85. As an important member of the cyclodextrin family, α-cyclodextrin has a unique "outer hydrophilic, inner hydrophobic" barrel structure, which can form inclusion complexes with a variety of guest molecules, thereby changing the physical and chemical properties of th

Policies & Regulations · 10 References · 15

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

Policies & Regulations · 10 References · 15

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

Silicon Dioxide 二氧化硅

# Silica

# Food Additives

# Anti-caking Agents

# Food Industry

# Safety Certification

# Functional Additives

Silica (chemical formula SiO₂,CAS No. 7631-86-9), as a food additive (INS No. 551,CNS No. 02.004), is one of the most widely used anti-caking agents in the global food industry. The substance is used in the food field in the form of synthetic amorphous silicon (Synthetic Amorphous Silica, SAS), mainly including gas phase method (pyrolysis method), precipitation method, silica gel and hydrated sodium silicate. Silica has been approved as a food additive since the 1960 s and has been certified for

Policies & Regulations · 6 References · 8 Suppliers · 1

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