Acesulfame K CAS 55589-62-3
Aspartame CAS 22839-47-0
Allulose
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
Thickeners
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The jelly which is made from jelly powder produced is fairly solid with little water, and strong flexibility, and has a smooth texture.
For food industry: in the manufacture of milk, soy sauce, mayonnaise, ketchup, salad, dessert cream yogurt, milk products, hard chocolate, gum, candy, etc. For medicine: can be used for bacterial growth medium can provide a unique, pure and transparent gel growth of bacteria fermentation, mildew and other applications.
Gum arabic, also known as acacia gum, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is predominantly collected from two related species, namely Acacia senegal and Vachellia (Acacia
Carrageenan CAS 11114-20-8
Carrageenan is a product derived from certain types of red algae, a seaweed found throughout the coasts of North America and Europe. The product is most often used as a thickening agent in place of animal-based products like gelatin, which is extracted from animal bones.
CMC/Carboxymethyl Cellulose Sodium CAS 9000-11-7
Carboxymethyl cellulose sodium (also known as sodium carboxymethyl cellulose, carboxymethyl cellulose, CMC, Carboxymethyl, Cellulose Sodium, Sodium salt of Caboxy Methyl Cellulose) is the most widely used and most used in the world today.
Non-Dairy Creamer CAS 7758-11-4
Non dairy creamer is designed for rapid direct dispersion into hot consumer use beverages such as instant coffee, black tea, milk tea, cereal, seasoning & soup and infant formula.
Gelatin CAS 9000-70-8
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts.
Guar Gum CAS 9000-30-0
Guar gum, also called guaran, is a substance made from guar beans which has thickening and stabilizing properties useful in various industries, traditionally the food industry and, increasingly, the hydraulic fracturing industry.
Gellan Gum CAS 71010-52-1
As a functional additive, Gellan gum has been broadly applied in the fields of food (e.g. gel products, fruit-based products, starch-based products, beverage), medicine (e.g. soft or hard capsule), cosmetic (e.g. personal tending products), chemical industry (e.g. air-freshening gels), textile, petroleum, etc.
HPMC/Hydroxypropyl Methylcellulose CAS 9004-65-3
Hypromellose (INN), short for hydroxypropyl methylcellulose (HPMC), is a semisynthetic, inert, viscoelastic polymer used as eye drops, as well as an excipient and controlled-delivery component in oral medicaments, found in a variety of commercial products.
Konjac Glucomannan CAS 37220-17-0
Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia. The extract of the Konjac root is referred to as Glucomannan.
Pectin CAS 9000-69-5
Pectin is one of the most versatile stabilizers available. Product and application development by the major Pectin producers has over the years resulted in a large expansion of the opportunities and applicability of Pectin. Pectin is a key stabilizer in many food products. Pectin is a natural component of all edible plant material.
Sodium Alginate CAS 9005-38-3
Sodium alginate, also called as Algin, is a kind of white or light yellow granular or powder, almost odorless and tasteless.
Xanthan Gum CAS 11138-66-2
Xanthan gum is a polysaccharide with a wide variety of uses, including as a common food additive. It is a powerful thickening agent, and also has uses as a stabilizer to prevent ingredients from separating.
