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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Functional properties and applications of food additive maltitol
Aug. 25. 2021
Maltitol is a low-calorie functional sweetener widely used in food, chemical, health care and cosmetic industries.
Food additives of gelatin
Aug. 18. 2021
Gelatin is generally degraded from the collagen part of connective tissues such as animal skin, bone, muscle membrane, and muscle charm into white or light yellow, translucent, slightly glossy flakes or powder particles.
Effect of xanthan gum on the texture of protein bars
Aug. 10. 2021
Xanthan gum has good hydrophilicity and stability, and can be added to protein bars to form a weak gel structure inside the bars and maintain good water holding capacity, thus reducing the hardness of protein bar samples and improving the taste
Commonly used food additives
Aug. 04. 2021
Nutritional enhancers, antiseptic and anti-mold agents, antioxidant preservation agents, thickeners, emulsifiers, chelating agents (including stabilizers and coagulants), quality improvers, flavoring agents, color treatment agents, edible flavors, spices, etc.
Effect of inulin on the physicochemical properties of wheat gluten protein
Jul. 28. 2021
Inulin can improve the emulsification performance of wheat protein, and the effect of lower additions of inulin on the emulsification performance of wheat protein is more significant
