Acesulfame K CAS 55589-62-3
Aspartame CAS 22839-47-0
Crystalline fructose CAS 57-48-7
Anhydrous sodium acetate CAS 127-09-3
Calcium propionate Cas 4075-81-4
Glucolactone CAS 90-80-2
Citric Acid Anhydrous
Citric acid Monohydrate
Calcium Lactate
Acacia senegal CAS 9000-01-5
Agar CAS 9002-18-0
Arabic Gum
Eucalyptol CAS 470-82-6
Disodium 5'-ribonucleotide
Maltol(Ethyl) CAS 4940-11-8
Ascorbyl Palmitate
BHT/BHA Cas no 128-37-0
Beta Carotene CAS 7235-40-7
Actinidain
Bromelain CAS 9001-00-7
Black rice protein CAS 94350-05-7
Phosphoric acid
Dicalcium Phosphate (DCP)
Monocalcium Phosphate (MCP)
Betaine CAS 107-43-7
Inositol CAS 87-89-8
Nicotinic Acid CAS 59-67-6
Alpha-Linolenic acid Ethyl Ester
Beewax/propolis
Benzoic acid
Astaxanthin Extract
Bilberry Extract
Camellia Seed Oil
DL-Methionine
DL-Alanine
Glycine
Chilli Powder/Paprika Powder/Chilli Crushed
Dehydrated Garlic
Dehydrated Cabbage
Calcium Chloride
Cobalt Sulphate
Magnesium chloride
Astaxanthin CAS 472-61-7
Anthocyanins CAS 84082-34-8
Black Carrot Purple CAS 7235-40-7
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Vitamin C CAS 50-81-7
Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement. The disease scurvy is prevented and treated with vitamin C-containing foods or dietary supplements.
Vitamin D2 CAS 50-14-6
Vitamin D2, Vitamin D2), chemical name for 9, 10 - open loop ergot steroid - 5, 7, 10 (19), 22-4-3 beta - alcohol. Colorless needle crystal or white crystalline powder; Odourless, tasteless; With light or air are perishable.
Vitamin D3 CAS 67-97-0
Cholecalciferol, also known as vitamin D3 and colecalciferol, is a type of vitamin D which is made by the skin, found in some foods, and taken as a dietary supplement.Vitamin D is a fat-soluble nutrient that is found naturally in only a few foods.
Vitamin E CAS 7695-91-2
Vitamin E is a fat-soluble vitamin and is one of the most important antioxidants. Soluble in organic solvent such as fat and ethanol, insoluble in water, stable to heat and acid, unstable to alkali, sensitive to oxygen and insensitive to heat, but the activity of vitamin E is significantly reduced when fried.
Vitamin E OIL CAS 7695-91-2
Vitamin E refers to a group of eight fat-soluble compounds that include both tocopherols and tocotrienols. Of the many different forms of vitamin E, γ-tocopherol is the most common in the North American diet.
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