Aspartame CAS 22839-47-0 is a non-carbohydrate artificial sweetener, as an artificial sweetener, aspartame has a sweet taste, almost no calories and carbohydrates.
Aspartame is a non-carbohydrate artificial sweetener, as an artificial sweetener, aspartame has a sweet taste, almost no calories and carbohydrates.
Food Sweeteners Aspartame is 200 times as sweet sucrose, can be completely absorbed, without any harm, the body metabolism. aspartame safe, pure taste. currently, aspartame was approved for use in more than 100 countries, it has been widely used in beverage, candy, food, health care products and all types.
Approved by the FDA in 1981 for spreading dry food, soft drinks in 1983 to allow the preparation of aspartame in the world after more than 100 countries and regions are approved for use, 200 times the sweetness of sucrose.
Functions and Applications
Sodium Alginate CAS 9005-38-3
Alginic acid, also called algin or alginate, is an anionic polysaccharide distributed widely in the cell walls of brown algae, where through binding with water it forms a viscous gum. It is also a significant component of the biofilms produced by the bacterium Pseudomonas aeruginosa, the major pathogen in cystic fibrosis, that confer it a high resi
CAS 9005-38-3, also called algin or alginate, is an anionic polysaccharide distributed widely in the cell walls of brown algae, where through binding with water it forms a viscous gum. It is also a significant component of the biofilms produced by the bacterium Pseudomonas aeruginosa, the major pathogen in cystic fibrosis, that confer it a high resistance to antibiotics and killing by macrophages. Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular or powdered forms.
Functions and Applications
grade sodium alginate is used as food thickeners and stabilizers.
grade sodium alginate is also widely applied in paints, water treatment, dental film, mask, welding manufacturing, pharmaceutical, cosmetics and so on.
Sodium propionate is White crystalline grain or powder, with little propionic acid smell,stable to heat and light,easily soluble in in a cool, dry place. Store in an airtight container.
Functions and Applications
a food additive, Sodium propionate is used as a preservative in a wide variety of product, including but not limited to bread, other baked goods, processed meat, whey, and other dairy products.
agriculture, CAS 137-40-6 is used, amongst other things, to prevent milk fever in cows and as a feed supplement.
prevent microbes from producing the energy they need, like benzoates do. However, unlike benzoates, propioates do not require an acidic environment.
4.Sodium propioate is used inbakery products as a mold inhibitor, typically at .
propioate can be used as a pesticide
4 Phosphatidyl cholines CAS 8002-43-5
phosphatidyl choline (PC) is from the phospholipids family, which is the only one that could control the functioning of key membrane proteins. Usually it refers to a series of compounds of PS, in that the lipid-acetyl residues differs greatly in variety of product sources.
Phosphatidyl cholines CAS 8002-43-5 (PC) is from the phospholipids family, which is the only one that could control the functioning of key membrane proteins. Usually it refers to a series of compounds of PS, in that the lipid-acetyl residues differs greatly in variety of product sources. PS exists in all biomembranes of animals, higher plants and microbes as an important component of cellular phospholipids, for example, it makes 10-20%of total phospholipids in brains of mammals, and plays essential roles in many cellular metabolic process.
Functions and Applications of CAS 8002-43-5
Vanillin CAS 121-33-5
Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean.
Ethyl Vanillin is mainly used in perfume and cosmetic composition, in food beverage and feed industry as flavor and fragrance as well as in pharmaceuticals as intermediate.
Functions and Applications
Ethyl Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals. Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (–O–CH2CH3) instead of a methoxy group (–O–CH3). Natural "vanilla extract" is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest. The first commercial synthesis of CAS 121-33-5 began with the more readily available natural compound eugenol. Today, artificial vanillin is made either from guaiacol or lignin. Vanillin crystals extracted from vanilla extract. Lignin-based artificial vanilla flavoring is alleged to have a richer flavor profile than oil-based flavoring; the difference is due to the presence of acetovanillone, a minor component in the lignin-derived product that is not found in vanillin synthesized from guaiacol.
phosphatidyl choline (PC) is from the phospholipids family, which is the only one that could control the functioning of key membrane proteins. Usually it refers to a series of compounds of PS, in that the lipid-acetyl residues differs greatly in variety of product sources.
Phosphatidyl cholines CAS 8002-43-5 (PC) is from the phospholipids family, which is the only one that could control the functioning of key membrane proteins. Usually it refers to a series of compounds of PS, in that the lipid-acetyl residues differs greatly in variety of product sources. PS exists in all biomembranes of animals, higher plants and microbes as an important component of cellular phospholipids, for example, it makes 10-20%of total phospholipids in brains of mammals, and plays essential roles in many cellular metabolic process.
Functions and Applications of CAS 8002-43-5
Paprika oleoresin (also known as paprika extract) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products.
Paprika oleoresin (also known as paprika extract) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products. It is composed of capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids). Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use.
Functions and Applications
Foods coloured with CAS 465-42-9 include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed, it is used to deepen the colour of egg yolks.
Oligosaccharides (Oligosaccharides) refers to the saccharides that are formed from 2 ~ 10 monosaccharide molecules that are linked together by glycosides.
Soybean oligosaccharides (Oligosaccharides) refers to the saccharides that are formed from 2 ~ 10 monosaccharide molecules that are linked together by glycosides. The molecular weight is 300 ~ 2000, and the boundary is between monosaccharide (glucose, fructose, galactose) and polysaccharide (fiber, starch), and there are two sugars, three sugars and four sugars. The oligosaccharide, which is used as a "specific health care food", refers to a type of oligosaccharide that has special biological functions that are particularly beneficial to gastrointestinal health, hence the term "functional oligosaccharides". Soybean oligosaccharide is the general term for soluble sugar in soybean. The main food ingredients are sucrose (double sugar), cotton candy (triose), and water sugar (4 sugar).
Functions and Applications
peristalsis and accelerate excretion
serum cholesterol
hepatitis and cirrhosis of the liver
nutrients generation and absorption
blood pressure
Pancreatic enzymes also known as pancrelipase and pancreatin, are commercial mixtures of amylase, lipase, and protease. They are used to treat malabsorption syndrome due to pancreatic problems. These pancreatic problems may be due to cystic fibrosis, surgical removal of the pancreas, long term pancreatitis, or pancreatic cancer among others. CAS 8049-47-6 is taken by mouth. Common side effects include vomiting, abdominal pain, constipation, and diarrhea. Other side effects include perianal irritation and high blood uric acid. The enzymes are from pigs. Use is believed to be safe during pregnancy. The components are digestive enzymes similar to those normally produced by the human pancreas. They help the person digest fats, starches, and proteins. Pancreatic enzymes have been used as medications since at least the 1800s. They are on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. In the United Kingdom a typical month supply costs the NHS about pounds. In the United States a month of treatment typically costs 50 to 100 USD.
Functions and Applications
Used in medical: Health Food Preservatives are generally a first line approach in treatment of exocrine pancreatic insufficiency and other digestive disorders, accompanying cystic fibrosis, complicating surgical pancreatectomy, or resulting from chronic pancreatitis. The formulations are generally hard capsules filled with gastro-resistant granules. Pancrelipases and pancreatins are similar, except pancrelipases has an increased lipase component.