Types of Common Food Additives,Food Grade Chemical Additives Manufacturer

Maltitol vs Maltodextrin Jun 19, 2024

Maltodextrin and maltitol are two common food ingredients that have different applications in the food industry. Here are the main differences between them based on search results: Different sources of raw materials Maltodextrin is usually made from amylopectin-containing corn, rice, etc. by an enzy...

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What is the difference between carotenoids and beta carotene? Jun 19, 2024

1. Different food sources Carotene: food sources are mainly dark-coloured vegetables and fruits. beta carotene: exists in large quantities in plants. 2、Different concepts Carotene: carotene is the main source of vitamin A, mainly α, β, γ three forms, of which the most important for...

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Potassium Sorbate Uses and Common Side Effects Jun 12, 2024

What is Potassium Sorbate? potassium sorbate is actually a very common food additive that can be ingested when eating foods such as pastries, canned vegetables and cheese. Potassium sorbate was once considered a safe and non-toxic food additive. However, many studies have confirmed that this chemica...

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Silicon Dioxide in Food Jun 12, 2024

Silicon Dioxide is a dark gray powder, colorless, odorless and non-toxic, and is one of the most common silica elements. It is widely used as an additive in food products, with a variety of effects such as maintaining food moisture, inhibiting oxidation reactions, antibacterial, anti-sanding, and te...

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Threonine in feed additives and nutritional uses Jun 05, 2024

L-threonine is an essential amino acid. Threonine is mainly used in pharmaceuticals, chemical reagents, food fortification agents, feed additives, etc. It is often added to piglet and poultry feed as the second limiting amino acid and the third limiting amino acid. Especially in feed additives, its...

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What is the difference between soy protein isolate and soy protein concentrate? Jun 05, 2024

Isolated-soy-protein Soya Isolate Protein is a full-value protein food additive produced from low-temperature desolvated soybean meal. The protein content of soy protein isolate is more than 90%, and there are nearly 20 kinds of amino acids, and contains essential amino acids. It is rich in nutrient...

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Food Additives - Acesulfame May 29, 2024

Acesulfame is a food additives, chemicals, similar to saccharin, easily soluble in water, to increase the sweetness of food, no nutrition, good taste, no calories, with no metabolism in the body, non-absorption (is the middle-aged and old people, obese patients, diabetic patients, the ideal sweetene...

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Carrageenan - gives you a different taste experience May 29, 2024

carrageenan is a natural gum, primarily extracted from the bark of the carrageen tree. The carrageen tree is mainly found in India and Southeast Asia, and its bark contains a gum substance called carrageenan. Widely utilized in the food industry, carrageenan serves as an excellent gelling agent and...

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Is sodium alginate harmful to the human body? May 22, 2024

Consumption of sodium alginate on the body and side effects, the right amount of sodium alginate is not bad for the human body. Sodium alginate, sodium alginate has been widely used in the food industry and the field of medicine, which contains a variety of nutrients, is good for the human body, but...

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What Glycerin Does in Skin Care Products May 22, 2024

Higher purity of glycerin, pure texture, water used, moisturizing and nourishing effect is very good, after the use of water, moist and soft skin, touch very comfortable. However, part of the glycerin because of the higher purity, need to try before use, in case of allerg...

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Difference between polydextrose and dextran May 15, 2024

I. Different properties 1, glucan: glucose as a monosaccharide composed of homopolysaccharides, glucose units connected by glycosidic bonds. 2, polyglucose: a water-soluble dietary fiber. Second, the efficacy of different 1, glucan effect: (1) Improve the body's ability to resist viruses, bacteria a...

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What is MSG extracted from? May 15, 2024

Monosodium Glutamate refers to the crystallization of monosodium glutamate purified by fermentation using grain as raw material. Since 1965, our country has adopted all the raw materials of sugar or starch to produce glutamic acid, and then extracted glutamic acid by isoelectric point crystallizatio...

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