Food Sweeteners Powder

Sodium Saccharin Sodium Saccharin has a tity rhombus form and it is homogeneous, White and bright. With its physico-chemical property fully satisfy the demands of both the National Standard on Food additives. The sweetness of this product can be as 450-500 times that of sucrose. Following the instructions on acceptable amount taken, this product can be safe for long-term use. The consumer products are providing in a wide range of crystal size: 4-6mesh, 5-8mesh, 8-12mesh. 10

Sucralose Sucralose is an artificial sweetener. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number (additive code) E955. Sucralose is about 320 to 1,000 times as sweet as sucrose (table sugar),twice as sweet as saccharin, and three times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that

Citric acid is a weak organic acid, and is triprotic. It is a natural preservative and is also used to add an acidic, or sour, taste to foods and soft drinks. In biochemistry, it is important as an intermediate in the citric acid cycle and therefore occurs in the metabolism of almost all living things. It also serves as an environmentally benign cleaning agent and acts as an antioxidant. Citric acid exists in a variety of fruits and vegetables, most notably citrus fruits.

Xanthan gum is a polysaccharide used as a food additive and rheology modifier (Davidson ch. 24). It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5% and can be used in lower concentrati

Xanthan gum is a polysaccharide used as a food additive and rheology modifier (Davidson ch. 24). It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5% and can be used in lower concentrati

Xanthan gum is a polysaccharide used as a food additive and rheology modifier (Davidson ch. 24). It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5% and can be used in lower concentrati

Sorbitol, also known as glucitol, is a sugar alcohol that the body metabolises slowly. It is obtained by reduction of glucose changing the aldehyde group to an additional hydroxyl group hence the name sugar alcohol. Sweetener Sorbitol is used in "sugar-free" mints and various cough syrups and is usually listed under the inactive ingredients. Sorbitol is a sugar substitute often used in diet foods (including diet drinks and ice cream) and sugar-free chewing gum. It also occurs

Sucralose Sucralose is an artificial sweetener. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number (additive code) E955. Sucralose is about 320 to 1,000 times as sweet as sucrose (table sugar),twice as sweet as saccharin, and three times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that

Xanthan gum is a polysaccharide used as a food additive and rheology modifier (Davidson ch. 24). It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5% and can be used in lower concentrati

Sorbitol, also known as glucitol, is a sugar alcohol that the body metabolises slowly. It is obtained by reduction of glucose changing the aldehyde group to an additional hydroxyl group hence the name sugar alcohol. Sweetener Sorbitol is used in "sugar-free" mints and various cough syrups and is usually listed under the inactive ingredients. Sorbitol is a sugar substitute often used in diet foods (including diet drinks and ice cream) and sugar-free chewing gum. It also occurs

Aspartame Aspartame is a non-carbohydrate artificial sweetener, as an artificial sweetener, aspartame has a sweet taste, almost no calories and carbohydrates. 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

Sorbitol, also known as glucitol, is a sugar alcohol that the body metabolises slowly. It is obtained by reduction of glucose changing the aldehyde group to an additional hydroxyl group hence the name sugar alcohol. Sweetener Sorbitol is used in "sugar-free" mints and various cough syrups and is usually listed under the inactive ingredients. Sorbitol is a sugar substitute often used in diet foods (including diet drinks and ice cream) and sugar-free chewing gum. It also occurs

Potassium sorbate is the potassium salt of sorbic acid. Its primary use is as a food preservative (E number 202). Potassium sorbate is effective in a variety of applications including food, wine, and personal care. Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider and baked goods. It can also be found in the ingredients list of many dried fruit products. In addition, herbal dietary supplement products

Agar Agar Agar-Agar is a gelatinous substance derived from seaweed. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell membranes of some species of red algae, primarily from the genuses Gelidium and Gracilaria, or seaweed (Sphaerococ

Calcium ascorbate is a compound with the molecular formula CaC12H14O12. It is the calcium salt of ascorbic acid, one of the mineral ascorbates. It is approximately 10% calcium by mass. As a food additive, it has the E number E 302. It is approved for use as a food additive in the EU,USA and Australia and New Zealand About Calcium Ascorbate: Calcium Ascorbate features wide use, early development, Calcium Ascorbate easy synthesis, less pollution, high efficiency and lower costs

Xanthan gum is a polysaccharide used as a food additive and rheology modifier (Davidson ch. 24). It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5% and can be used in lower concentrati

Sucralose Sucralose is an artificial sweetener. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number (additive code) E955. Sucralose is about 320 to 1,000 times as sweet as sucrose (table sugar),twice as sweet as saccharin, and three times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that

Choline bitartrate(with the assay of choline 40%) is a nutritious additive and fat remover. It can enhance fatty metabolism in human beings and eliminate the accumulation of fatty in liver. Being a product of vitamin, it can be applied to medicine, healthcare product and food. L(+) choline bitartrate now has the tendency of replacing the choline chloride crystal and DL- choline bitartrate when being used for children and mother-to-be. The pure one is to be colorless or white

Crystalline fructose is a processed sweetener derived from corn that is almost entirely fructose. It can also be made from sucrose (table sugar) by splitting the fructose and glucose molecules. Crystalline fructose consists of at least 98% pure fructose, any remainder being water and trace minerals. It is used as a sweetener in the likes of beverages and yogurts, where it substitutes for high-fructose corn syrup (HFCS) and table sugar. Crystalline fructose is estimated to be

Detailed introduction to L-Asparagine monohydrate: L-Asparagine monohydrate 1, Asparagine is a kind of amino acids, usually used for pharmaceutical intermediate,nutritional supplement. 2, DESCRIPTION: A white to off-white powder that is soluble in water (2.1g/100ml), and insoluble in alcohol,. A 10 mg/ml solution has a pH between 4.0 to 5.5 3, Changzhou Weiqiang Chemical Co .,Ltd. is one of the largest and experienced manufacturers of asparagine in the world, pleased to offer