Food Encyclopedia - EN-SJGLE.COM

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

Ascorbic acid 抗坏血酸

# Vitamin C

# Antioxidants

# Food Additives

# Collagen

# Nutritional Fortification

# Ascorbic Acid

Ascorbic acid, also known as vitamin C, is a water-soluble vitamin and multifunctional food additive. As an essential nutrient, it is involved in collagen synthesis, iron absorption and immune function regulation. In the food industry, ascorbic acid is widely used as an antioxidant, flour treatment agent, and nutrient fortifier. Its chemical properties are lively, with strong reducibility, can effectively prevent the oxidation of food discoloration, extend the shelf life. The size of the global

Policies & Regulations · 7 References · 10 Suppliers · 5 Products · 3

Caffeine 咖啡因

# Alkaloid

# Food Additive

# Antioxidant

# Energy Drink

# Coffee Drink

Caffeine (Caffeine) is a xanthine alkaloid compound with the chemical name of 1,3, 7-trimethylxanthine and the molecular formula of C≡H≡N≡O. As one of the most widely used psychoactive substances in the world, caffeine is mainly used as a bittering agent and antioxidant in the field of food additives. In the modern food industry, caffeine is widely used in carbonated drinks, energy drinks, coffee drinks and tea drinks and other products, its main function is to refresh the mind, enhance alertnes

Policies & Regulations · 6 References · 8 Suppliers · 4

Cassia Gum 决明胶

# Plant Polysaccharides

# Food Additives

# Thickeners

# Colloidal Solutions

# Natural Polysaccharides

# Cassia Gum

Cassia Gum (INS No. 427) is a kind of galactomannan polysaccharide extracted from the endosperm of the seeds of Cassia obtusifolia or Cassia tora, which belongs to the category of thickeners in food additives. Its chemical essence is a polymer with β-1,4-D-mannose as the main chain and α-1,6-D-galactose as the side chain. The ratio of mannose to galactose is about 5:1, and the molecular weight is about 200,000 to 300,000. Gelatin is a light yellow to almost white odorless powder, which can be di

Policies & Regulations · 13 References · 15

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

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

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

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

L-(+)-Tartaric Acid L(+)-酒石酸

# Tartaric acid

# Food additives

# Acidity regulators

# Chiral organic acids

# Grape ingredients

# Chemical raw materials

L (+)-tartaric acid, chemical name is (2R,3R)-2,3-dihydroxysuccinic acid, is a naturally occurring chiral organic acid, mainly found in fruits such as grapes. As an important acidity regulator in the field of food additives (INS No. 334),L( )-tartaric acid is widely used in food and beverage, medicine, chemical industry and other fields due to its unique stereochemical characteristics, excellent acidity intensity (about 1.3 times of citric acid) and good metal ion chelating ability. The global t

Policies & Regulations · 7 References · 10