Food Encyclopedia - EN-SJGLE.COM

Polyethylene Glycol 聚乙二醇

# Polyethylene Glycol

# Food Additives

# Candy Coating

# Chemical Stabilization

# Biocompatibility

# Food Processing

Polyethylene glycol (Polyethylene Glycol, referred to as PEG) is a linear polyether polymer compound formed by condensation of ethylene oxide and water. Its chemical formula is H(OCH₂ CH₂) OH, and its relative molecular mass ranges from 200 to 9500. As a food additive, polyethylene glycol is classified as a coating agent (INS No. 1521,CNS No. 14.012) and is mainly used in the field of coating confectionery and chocolate products. According to the "National Food Safety Standards for the Use of Fo

Policies & Regulations · 9 References · 12 Suppliers · 3 Products · 1

ε-Polylysine ε-聚赖氨酸

# ε-Polylysine

# Natural Preservatives

# Biopolymers

# Food Additives

# Antibacterial Properties

# Food Preservative Applications

ε-Poly-L-lysine (ε-PL) is a kind of homopolyamide biopolymer formed by condensation of 25~35 L-lysine residues through α-carboxyl group and ε-amino group. The molecular weight is about 3600~4500 Dalton. As a natural cationic peptide food preservative, ε-polylysine is produced by Streptomyces albicans (Streptomyces albulus) through aerobic fermentation and was first discovered by Japanese scholars in 1977. It is recognized as GRAS substance by FDA of the United States due to its excellent charact

Policies & Regulations · 4 References · 10 Suppliers · 2

Propylene Glycol 丙二醇

# Propylene Glycol

# Food Additives

# Stabilizers

# Humectants

# Pharmaceutical Excipients

# Industrial Solvents

Propylene glycol (Propylene Glycol), chemical formula Cincreased, is a colorless, transparent, almost odorless viscous liquid, which belongs to the saturated glycol compound. As an important food additive, propylene glycol has CNS number 18.004 and international code INS number 1520. Its main functions include stabilizer, coagulant, anti-caking agent, emulsifier, water retention agent and thickener. In the food industry, propylene glycol is widely used in pastry, raw wet flour products and other

Policies & Regulations · 11 References · 14 Suppliers · 5 Products · 2

Polyglycerol Polyricinoleate 聚甘油蓖麻醇酸酯

# Emulsifiers

# Stabilizers

# Chocolate Industry

# Yield Stress

# Rheological Properties

# Food Safety

Polyglycerol ricinoleate (English name: Polyglycerol Polyricinoleate, referred to as PGPR,INS No. 476,CNS No. 10.029) is a non-ionic polymer emulsifier made by esterification of polyglycerol and condensed castor oil fatty acid, which has the dual functions of emulsifier and stabilizer. The material at room temperature was light yellow to amber highly viscous liquid, insoluble in water and ethanol, soluble in ether, hydrocarbons and halogenated hydrocarbon solvents. The core application field of

Policies & Regulations · 8 References · 15 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

ε-poly-L-lysine·HCl ε-聚赖氨酸盐酸盐

# Preservatives

# Food Additives

# Antibacterial Activity

# Natural Products

# Polypeptide Polymers

# Food Preservation

ε-poly-L-lysine hydrochloride (ε-PL HCl) is a natural food preservative produced by controlled fermentation of amylase-producing Streptomyces or Streptomyces albicans. CAS No. 28211-04-3. As the same type of cationic polypeptide polymer containing 25-35 L-lysine residues, it has broad-spectrum antibacterial activity, and has significant inhibitory effect on gram-positive bacteria, gram-negative bacteria, yeast, mold and virus. The substance has strong thermal stability (it does not decompose at

Policies & Regulations · 7 References · 7

Transglutaminase 谷氨酰胺转氨酶

# Glutamine

# Protein Crosslinking

# Food Additives

# Enzyme Applications

# Meat Processing

# Dairy Processing

Transglutaminase (Transglutaminase, abbreviated as TGase or TGase), systemically named protein-glutamate-γ-glutaminase (EC 2.3.2.13), is a transferase that catalyzes the acyl transfer reaction. The enzyme is capable of catalyzing the formation of ε-(γ-glutamyl) lysine isopeptide bonds between the ε-amino groups of intramolecular and intermolecular lysine residues of proteins and the γ-carboxamide groups of glutamine residues, thereby achieving cross-linking polymerization of proteins. As an impo

Policies & Regulations · 5 References · 8 Suppliers · 4

Glycerol 甘油

# Glycerol

# Food Additives

# Humectants

# Emulsifiers

# Safety Assessment

# Global Markets

Glycerol (Glycerol), the scientific name of glycerol, chemical formula C≡H≡O∩, is an important polyol compound. As a food additive, glycerin is assigned INS 422 and CNS number 15.014, and is mainly used as a water retention agent and an emulsifier. Glycerin has hygroscopic, sweet and moisturizing properties, which can extend the shelf life of food, improve texture and enhance taste. In the global food safety regulatory system, glycerin has passed the safety assessment of JECFA, EFSA and FDA, and

Policies & Regulations · 5 References · 8 Suppliers · 4 Products · 1

Ammonium Glycyrrhizinate 甘草酸盐

# Glycyrrhizic acid salt

# Food additive

# Natural sweetener

# Licorice root

# Food raw material

# Condiment application

Glycyrrhizinate (Ammonium glycyrrhizinate, monopotassium and tripotassium glycyrrhizinate) is a class of natural sweeteners with glycyrrhizic acid as the main component, including ammonium glycyrrhizinate, monopotassium glycyrrhizinate and tripotassium glycyrrhizinate in three forms. Its INS number is 958, and its CNS numbers are 19.012, 19.010 and 19.025, respectively. Glycyrrhizic acid salt is derived from the roots and rhizomes of the legume licorice, and its sweetness is about 150 times that

Policies & Regulations · 7 References · 10 Suppliers · 2

Sodium Polyacrylate 聚丙烯酸钠

# Sodium Polyacrylate

# Thickener

# Food Additives

# Hygroscopicity

# Polymer Materials

# Water Treatment

Sodium polyacrylate (Sodium Polyacrylate,CAS 9003-04-7) is a functional polymer material and food additive, and is a thickener. Molecular formula (CLEVAR NAO)-H, white powder, extremely hygroscopic. Its 0.5% solution viscosity is about 15-20 times that of CMC and sodium alginate. It is widely used in food thickening, stabilization, emulsification, water treatment, coating and other fields. Has been approved by China, the United States FDA, Japan's Ministry of Health and Welfare, functions: incre

Policies & Regulations · 10 References · 12