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 Inulin
Apr. 20. 2022
Inulin is a fructan mixture composed of 2-60 fructose molecules, and it is the best natural water-soluble dietary fiber found so far.
Properties and applications of fructooligosaccharides
Apr. 11. 2022
As a unique health food, fructooligosaccharides have obvious effects on improving gastrointestinal function, reducing blood lipids, regulating body balance, and improving immunity.
Application of mannitol in food
Mar. 25. 2022
Mannitol is an excellent functional sugar alcohol that can be used in many fields such as medicine, food, and chemical industry.
Application of carrageenan in food
Mar. 17. 2022
Carrageenan has excellent properties such as gelation, thickening, emulsification, film formation, and stable dispersion.
Natural sweetener xylitol
Mar. 11. 2022
Xylitol is a natural sweetener, its sweetness is comparable to that of sucrose, and it will be accompanied by a slight cooling sensation after the entrance. It is native to Finland and is currently mainly produced in China.
