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
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Application of modified starch
Jan. 04. 2021
Modified starch has many excellent properties such as high paste transparency, low gelatinization temperature, high viscosity and good stability of starch paste, low retrogradation, excellent film-forming properties, strong frost resistance, acid resistance, alkali resistance and mechanical resistance.
Food nutrition enhancer niacin
Dec. 29. 2020
Niacin is widely found in various animal and plant foods. Niacin is mainly present in plant foods, and niacinamide is mainly present in animal foods.
Characteristics of maltol and ethyl maltol
Dec. 24. 2020
The flavor and aroma of methyl maltol and ethyl maltol are similar. The biggest difference is that the flavor intensity of the latter is about 3 to 4 times that of the former.
Fruit and Vegetable Powder
Dec. 18. 2020
Fruit and vegetable powder is prepared by dehydrating fruit and vegetable juice, pulp, and fruit into powder or crushed granules, which fully or partially retains the flavor, fiber, color, nutrition and other components of the fruit and vegetable, and becomes a healthy ingredient for the taste and flavor of the production of food.
Application of crystalline fructose in low GI solid beverage
Dec. 10. 2020
crystal fructose can reduce the formation of lactic acid , Helps to strengthen human endurance, and is the main source of physical energy for people with large exercise and physical exertion.
