Food Encyclopedia - EN-SJGLE.COM

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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Sodium acetate anhydrous 无水醋酸钠

# Sodium Acetate

# Chemical Salt

# Buffering Agent

# Acidity Regulator

# Preservative Use

# Food Industry

Anhydrous sodium acetate, chemical name is sodium acetate, English name Sodium Acetate, molecular formula C? H? Na?, is a white crystalline powder of organic sodium salt, which belongs to carboxylic acid salt compounds. As the sodium salt of acetic acid, anhydrous sodium acetate has excellent buffering performance, acidity adjustment ability and anti-corrosion properties, and is widely used in the food industry as an acidity regulator and preservative. According to the "the People's Republic of

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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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Carthamus Yellow 红花黄

# Safflower Yellow

# Natural Colorants

# Food Colors

# Red Plants

# Yellow Pigments

# Food Additives

Safflower Yellow (Carthamus Yellow) is a natural water-soluble yellow colorant extracted from safflower petals of Asteraceae, CNS No. 08.103, and its main components are safflower flavin A(HSYA) and safflower flavin B. Appearance is a yellow to dark brown powder, highly soluble in water, stable in the pH range 2-7. Widely used in frozen drinks, candy, beverages and other food coloring, also used in health food and traditional Chinese medicine injection. Poor heat resistance, iron ion is easy to

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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.

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Orange Yellow 柑橘黄

# Citrus Colors

# Natural Colorants

# Food Additives

# Food Colors

# Food Industry

# Color Stabilizers

Orange Yellow is a natural edible pigment extracted from the peel of citrus plants of the genus Rutaceae, which belongs to the category of colorants in food additives. Its main functional component is citrus flavin (C, C, Q, H, O), which has an orange to dark red viscous liquid or paste appearance and a characteristic smell of citrus peel. According to China's national food safety standard GB 1886.346-2021, citrus yellow is allowed to be used as a food colorant, covering all kinds of food (excep

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Riboflavin 核黄素

# Riboflavin

# Vitamin B2

# Food Colorant

# Water-soluble Vitamins

# Nutritional fortifiers

# Food Additives

Riboflavin (Riboflavin), also known as vitamin B2, is a water-soluble B vitamin and an international food colorant (INS 101). Riboflavin with isoalloxazine ring as the core structure, has a unique yellow to orange yellow and fluorescent properties. When used as a coloring agent, riboflavin can provide a natural yellow tone for food, and has the function of nutrition strengthening, which can supplement vitamin B2 for human body at the same time. Riboflavin is sensitive to light and easy to decomp

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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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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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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

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