Isomaltulose
Acesulfame K CAS 55589-62-3
Aspartame CAS 22839-47-0
Sodium Acetate Anhydrous CAS 127-09-3
Benzoic acid
Calcium Propionate CAS 4075-81-4
Citric Acid Anhydrous
Citric acid Monohydrate
Calcium Lactate
Jelly Powder
Agar CAS 9002-18-0
Arabic Gum CAS 9000-01-5
I+G (Disodium 5'-ribonucleotide) CAS 4691-65-0
Maltol(Ethyl) CAS 4940-11-8
Menthol Crystal CAS 2216-51-5
Ascorbic Acid CAS 50-81-7
BHT/BHA CAS 128-37-0
Beta Carotene CAS 7235-40-7
Collagen CAS 9064-67-9
Pea Protein CAS 222400-29-5
Rice Protein CAS 94350-05-7
Dicalcium Phosphate (DCP)
Monocalcium Phosphate (MCP)
Phosphoric acid
Inositol CAS 87-89-8
Nicotinic Acid CAS 59-67-6
Nicotinamide CAS 98-92-0
Creatine Monohydrate
Astaxanthin CAS 472-61-7
Alpha-Linolenic acid Ethyl Ester
Lutein Powder Marigold Extract
Lutein Oil Marigold Extract
Astaxanthin Oil
BCAA 2:1:1
DL-Methionine
DL-Alanine
Chilli Powder/Paprika Powder/Chilli Crushed
Dehydrated Garlic
Dehydrated Cabbage
Calcium Citrate Anhydrous/Malate/Tetrahydrate
Calcium Malate Anhydrous
Magnesium Citrate Anhydrous/Nonahydrate
Anthocyanins CAS 84082-34-8
Beet Root Red CAS 7659-95-2
Black Carrot Purple CAS 7235-40-7
Instant Dry Yeast
Sodium Bicarbonate
Market Information
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Preservative effect of nisin in food
Jun. 22. 2022
Nisin can effectively inhibit gram-positive bacteria that cause food spoilage, such as Listeria, Staphylococcus aureus, Clostridium botulinum and various spoilage microorganisms, etc.
High Fructose Syrup
Jun. 16. 2022
Fructose syrup is a mixture of fructose, glucose and a small amount of other sugars. According to the different components, there are currently two varieties of F42 and F55 on the market.
Is xylitol a sugar? How is it used in food?
Jun. 10. 2022
Xylitol (C5H12O5), a five-carbon sugar alcohol, is an intermediate product of xylose metabolism and is a natural and healthy sweetener
About Non-dairy Creamer
Jun. 02. 2022
Product features and application scope of non-dairy creamer
Classification and characteristics of thickeners
May. 24. 2022
Thickeners have the functions of thickening, gelling, emulsifying and stabilizing, which can improve food quality and product appearance, and provide food with rich taste.
