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
News
Home >> News
The next popular sweetener - Allulose
Jun. 22. 2021
Allulose will be the next hot natural sweetener to sweep the world after stevia and erythritol.
Application of sodium gluconate in the food industry
Jun. 16. 2021
What is crystalline fructose
Jun. 08. 2021
What is crystalline fructose? Why are more and more food and beverages, especially nutritional products, choosing to use crystalline fructose? In fact, you may not know as much about crystalline fructose as you think.
New food ingredients of sodium hyaluronate
May. 27. 2021
Sodium hyaluronate and products with it as a major component are currently permitted to be added to foods or dietary supplements in Japan, Korea, the United States, the European Union, Australia, New Zealand and Brazil.
Effect of guar gum on the quality of yogurt
May. 25. 2021
Guar gum can promote the proliferation of Lactobacillus bulgaricus and Streptococcus thermophilus in the fermentation process of yogurt, increase the number of live bacteria in yogurt, promote acid production by lactic acid bacteria, accelerate curdling, significantly increase the viscosity and water holding capacity of yogurt
