Food Encyclopedia - EN-SJGLE.COM

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.

Policies & Regulations · 7 References · 10 Suppliers · 1

Beta-Carotene β-胡萝卜素

# β-Carotene

# Carotenoids

# Vitamin A Precursor

# Food Colorant

# Natural Extraction Method

# Chemical Synthesis Method

Beta-carotene (Beta-Carotene,CAS number 7235-40-7) is a naturally occurring fat-soluble carotenoid with the chemical formula C40H56 and relative molecular mass 536.88. As a precursor of vitamin A, β-carotene can be converted into retinol in the human body, which has important nutritional value. In the food industry, beta-carotene is widely used as a coloring agent (INS 160a) to impart an orange-yellow color to foods. Commercial production is mainly through three ways: chemical synthesis (INS 160

Policies & Regulations · 11 References · 17 Suppliers · 2

Ammonia Caramel 焦糖色（加氨生产）

# Food Colorants

# Carbohydrates

# Ammonium Compounds

# Food Additives

# Colorant Applications

# Color Consistency

Caramel color (ammonia production) is a brown food colorant made by controlled heating with the participation of ammonium compounds as the main raw material, corresponding to caramel color III and INS 150c in the international classification. It is a colorant in the food additive industry, mainly used to improve the color consistency of food and beverages, and must comply with food additive use standards, product specifications and labeling regulatory requirements.

Policies & Regulations · 7 References · 8

4-Hexylresorcinol 4-己基间苯二酚

# Antioxidant

# FoodAdditive

# ShrimpPreservative

# MelanosisPrevention

# FoodSafety

# ChemicalCompound

4-hexylresorcinol (English name: 4-Hexylresorcinol, abbreviated as 4-HR or HR) is an important food additive with chemical formula of C12H18O2 and CAS number of 136-77-6. As a highly effective antioxidant and enzyme browning inhibitor, its main application in the food industry is to prevent the blackening of shrimp and other crustacean aquatic products (melanosis), thereby prolonging the shelf life of the product and improving the sensory quality. The substance has been approved for use in the f

Policies & Regulations · 5 References · 6

Disodium succinate 琥珀酸二钠

# Food additives

# umami ingredients

# seafood flavor

# seasoning application

# organic acid salts

# marine flavor

Disodium succinate (Disodium succinate), also known as dry shellin, succinic acid disodium, is an important organic acid salt food flavor enhancer. Its chemical formula is C, H, Na, O, and there are two forms of anhydrous and hexahydrate. Disodium succinate is naturally present in shellfish, shrimp, crab and other seafood, and is an important flavor component that gives these aquatic products a unique and delicious taste. Different from monosodium glutamate (MSG meat flavor) and nucleotides (mus

Policies & Regulations · 6 References · 12 Suppliers · 84

Advantame 爱德万甜

Edwan Sweet (Advantame), product number INS 969, E number E969, is a high-intensity synthetic sweetener. The substance was developed by a company during 2008-2009 and the laboratory code is ANS9801. The sweetness of Edwan sweet is about 20000-37000 times that of sucrose, which is one of the sweeteners with the highest sweetness known at present. The product is a white to yellow powder with a melting point of 101.5°C and a solubility of 0.99g/L in water at 25°C. The International Joint Ex

Policies & Regulations · 12 References · 15

Chrysanthemum Yellow Extract 菊花黄浸膏

# Chrysanthemum yellow extract

# Food additives

# Colorant

# Coreopsis

# Yellow adjustment

# Food raw materials

Chrysanthemum yellow extract is a food additive obtained by extracting and refining the inflorescence of Coreopsis chrysanthemum, which belongs to the colorant in the food additive industry. Its English name is often translated as coreopsis yellow and CNS number is 08.113. It is mainly used to adjust the yellow or yellowish brown color of some cocoa products, chocolate, candy and solid beverages. The variety must meet the GB 2760 scope of use and GB 1886.113 product specifications.

Policies & Regulations · 7 References · 7

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-

Policies & Regulations · 10 References · 11 Suppliers · 1 Products · 1

Sodium Cyclamate 甜蜜素

# Sweeteners

# Chemical Synthesis

# Food Additives

# Artificial Sweeteners

# Clean labels

# Market Competitiveness

Cyclamate (chemical name of sodium cyclamate) is a synthetic non-nutritive sweetener, sweetness is about 30-50 times that of sucrose. China is the world's largest producer and exporter of sodium cyclamate, with an annual production capacity of about 128000 tons. Cyclamate has been approved for use in about 80 countries, but it is still banned in about 40 countries, including the United States and Japan. The acceptable daily intake (ADI) determined by JECFA is 0-11 mg/kg bw. Under the trend of "c

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Red Yeast Rice 红曲米

# Red yeast rice raw material

# fermented food

# natural pigment

# biological activity

# traditional technology

# health industry

Red kojic rice is a natural food colorant made of rice as raw material and fermented by Monascus. It also has certain biological activity. It is a traditional fermentation product in my country and has been used for thousands of years. In the modern industry, red kojic rice is divided into two categories according to its use: coloring and functionality. The former is widely used in the food industry for coloring, while the latter is used in the field of health food because it contains active ing

Policies & Regulations · 6 References · 6 Suppliers · 2