-
Stevia | 91722-21-3
Products Description Stevia sugar is a new natural sweetener extracted from the leaves of stevia which belongs to Composite plants. It is white or light yellow powder with properties of natural, good taste and odorless. It has unique properties of high sweetness, low calorie, and fresh taste. Its sweetness is 200-400 times sweeter than that of sucrose, but only 1/300 calorie of it. A large quantity of medical experiments shows that the stevia sugar is harmless, non-carcinogen and safe as... -
Xylitol | 87-99-0
Products Description Xylitol is a naturally-occurring 5-carbon polyol sweetener. It is found in fruits and vegetables and is even produced by the human body itself. It can absorb heat when dissolved in water, with moisture-absorbing function, and transient diarrhea can be induced when excessively taken. The product can also treat constipation. Xylitol is the sweetest of all the polyols. It is as sweet as sucrose, has no after-taste and is safe for diabetics. Xylitol has 40% fewer calorie... -
Sucralose | 56038-13-2
Products Description Sucralose is a white crystalline powder, non-caloric, high intensity sweetener made from sugar, 600 -650 times sweeter than cane sugar. Sucralose has been approved for using in foods and beverages by FAO/WHO in more than 40 countries including Canada, Australia and China. Advantages: 1) High sweetness, 600-650 times sweetness than cane sugar 2) No Calorie, without leading to put weight 3) Pure tastes like sugar and without unpleasant aftertaste 4) Absolutely safe to ... -
Allulose | 551-68-8
Products Description Compared with erythritol, allulose has differences in taste and solubility. First of all, the sweetness of psicose is about 70% of that of sucrose, and its flavor is highly similar to fructose. Compared with other sweeteners, psicose is closer to sucrose, and the difference from sucrose is almost imperceptible, Therefore, there is no need to mask the bad aftertaste by compounding, and it can be used independently. However, the difference in taste requires a specific ... -
Soy Protein Concentrated
Products Description Soy protein concentrate is about 70% soy protein and is basically defatted soy flour without the water-soluble carbohydrates. It is made by removing part of the carbohydrates (soluble sugars) from dehulled and defatted soybeans. Soy protein concentrate retains most of the fiber of the original soybean. It is widely used as functional or nutritional ingredient in a wide variety of food products, mainly in baked foods, breakfast cereals, and in some meat products. Soy ... -
Vital Wheat Gluten｜8002-80-0
Products Description Wheat gluten is a meat-like, vegetarian food product, sometimes called seitan, mock duck, gluten meat, or wheat meat. It is made from the gluten, or protein portion, of wheat, and used as a meat substitute, often to imitate the flavor and texture of duck, but also as a substitute for other poultry, pork, beef, and even seafood. Wheat gluten is produced by rinsing wheat flour dough in water until the starch separates from the gluten and washes away. Wheat gluten(Vital... -
Soy Lecithin | 8002-43-5
Products Description Soy Lecithin is a wonderful ingredient to add to your culinary and body care recipes. It contains many beneficial properties, and is used as an emulsifier, thickener, stabilizer, mild preservative, moisturizer, and emollient. Lecithin can be utilized in almost any recipe, and is commonly found in both food and cosmetic products. Cosmetically, it may be added to moisturizers, makeup, shampoos, conditioners, body washes, lip balms, and many other products. It is a grea... -
Sodium Caseinate | 9005-46-3
Products Description Sodium caseinate (Sodium Caseinate), also known as sodium caseinate, casein sodium. Casein is milk as raw material, will not dissolve in water with an alkaline substance into soluble salts. It has a strong emulsifying, thickening effect. As a food additive, sodium caseinate is safe and harmless. Sodium caseinate is an excellent emulsion thickening agent commonly used in the food industry to improve the retention of fat in foods and water, prevent syneresis, and contr... -
Isolated Pea Protein | 9010-10-0
Products Description Pea protein is made from the high-quality non-GMO peas exported from Canada and the USA. The working procedures include separating, homogenizing, sterilizing and spray drying. It’s yellow and fragrant with strong pea taste and has over 75% protein and 18 amino acids & vitamins without cholesterol. It has good gelatinization and water-solubility including dispersibility, stability, and dissolution. It can be used in vegetable protein beverages(peanut milk, wheat m... -
Resistant Dextrin | 9004-53-9
Products Description Resistant Destrin is a white to light yellow powder, and it is a kind of water-soluble dietary fiber that is made of non-genetically modified natural corn starch as raw material, after a certain degree of hydrolysis, polymerization, separation and other steps. Its low-calorie content, good solubility, and slight sweetness and odor remain stable under conditions of high temperature, variable pH, moist environment, and high cutting force. It can be used in food, bevera... -
299-29-6 | Ferrous Gluconate
Products Description Iron(II) gluconate, or ferrous gluconate,is a black compound often used as an iron supplement. It is the iron(II) salt of gluconic acid. It is marketed under brand names such as Fergon, Ferralet, and Simron.Ferrous gluconate is effectively used in the treatment of hypochromic anemia. The use of this compound compared with other iron preparations results in satisfactory reticulocyte responses, a high percentage utilization of iron, and daily increase in hemoglobin tha... -
Nisin | 1414-45-5
Products Description Food production Nisin is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria.In foods, it is common to use nisin at levels ranging from ~1-25 ppm, depending on the food type and regulatory approval. As a food additive, nisin has an E number of E234. Other Due to its naturally selective spectrum of activity, it is also employed as a selective agent in microbiological medi...
