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
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Physiological function and application of resistant starch
Jan. 06. 2022
Resistant starch is a modified starch with low GI, which can reduce human insulin secretion, reduce heat production and fat formation.
Fourth-generation seasoning-yeast extract
Dec. 28. 2021
Yeast extract is a yeast without cell wall, derived from live yeast, and it is a food material of natural origin.
Food Additives of Chili Red
Dec. 21. 2021
Chili red is a food additive made from pepper peel and its products through extraction, filtration, concentration, and decapsaicin.
Food additives of gellan gum
Dec. 15. 2021
Gellan gum can be used as a food thickener and stabilizer. It has good stability, resistance to acid hydrolysis and enzymatic hydrolysis. The resulting gel is stable even under high-pressure cooking and baking conditions.
Application of neohesperidin dihydrochalcone
Dec. 07. 2021
Neohesperidin dihydrochalcone is 1500 to 1800 times sweeter than sucrose. It has a refreshing taste and lasting aftertaste. It has an excellent shielding effect on bitterness.
