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Carrageenan B&J Chemical Company Carrageenan consists of sulfate esters of galactose and 3,6-anhydrogalactose, derived from red seaweed. It appears as a white to off-white powder with no taste. Red seaweed produces three different types of carrageenan, known as kappa, iota, and lambda ...展开 Carrageenan consists of sulfate esters of galactose and 3,6-anhydrogalactose, derived from red seaweed. It appears as a white to off-white powder with no taste. Red seaweed produces three different types of carrageenan, known as kappa, iota, and lambda carageenans. This product must be heated in order to dissolve. Because it interacts so well with milk proteins, carrageenan is widely used in ice cream, milk gels, chocolate milk, and in low-sugar jams and jellies. 收起
Erythorbic Acid Jiangxi Dexing PARCHN Sodium Isovitamin C Co., Ltd. Erythorbic Acid, is the stereo isomer of Vitamin C, chemical character is same as Vitamin C. Is white to light yellow white, crystal or crystal powder, odorless and is sour in taste. Used as an antioxidant of food, broadly used in meat food, fish food, b...展开 Erythorbic Acid, is the stereo isomer of Vitamin C, chemical character is same as Vitamin C. Is white to light yellow white, crystal or crystal powder, odorless and is sour in taste. Used as an antioxidant of food, broadly used in meat food, fish food, beer, fruit juice, syrup crystal, fruit and vegetable, cake, dairy, produce, sherry, pickles, and grease. 收起
Konjac (Glucomannan) B&J Chemical Company Konjac (Glucomannan) is a kind of araceae perennial herb, which appears as a white-to off-white powder. This product's main component is glucomannan, a food with a low heat content and protein and high edible fiber. It is rich in dozens of amino acids a...展开 Konjac (Glucomannan) is a kind of araceae perennial herb, which appears as a white-to off-white powder. This product's main component is glucomannan, a food with a low heat content and protein and high edible fiber. It is rich in dozens of amino acids and microelements necessary for human health. This product is highly water-soluble, and is safe for use as a thickener, stabilizer, for floating and jelling. Konjac (Glucomannan) is both a natural health-supplement and an ideal food additive. It can be used as a bonding agent in noodles, rice noodles, minced meat skins, meatballs, ham sausage, bread and cake, soft candies, and oxide and crystal candies. 收起
Sodium Alginate B&J Chemical Company Sodium Alginate appears as a white powder with no taste or aroma. This product can be used to stabilize ice cream, in order to replace starch and carageenan, in order to avoid ice crystallization and increase mouthfeel. It can also be used in mixed drin...展开 Sodium Alginate appears as a white powder with no taste or aroma. This product can be used to stabilize ice cream, in order to replace starch and carageenan, in order to avoid ice crystallization and increase mouthfeel. It can also be used in mixed drinks, fruit juices, and iced milks. If Sodium Alginate is added to dairy products like refined cheese, canned cream and dry cheeses, the final product will not stick to the package. If this product is used as a cover for dairy food, it will keep the product fine and avoid splitting. 收起
Sodium Erythorbate Jiangxi Dexing PARCHN Sodium Isovitamin C Co., Ltd. Sodium Erythorbate, is white or yellow white crystal grain or crystal powder, odorless, has little salt, the melting point is over 200℃, it is rather stable when being dry exposed to the air, but in the water solution, when there is air, metal, heat and l...展开 Sodium Erythorbate, is white or yellow white crystal grain or crystal powder, odorless, has little salt, the melting point is over 200℃, it is rather stable when being dry exposed to the air, but in the water solution, when there is air, metal, heat and light, the oxidation will occur. It easily dissolves in water. Mainly used in foodstuff industry, as the antioxidant of the food. Used in meat food, fish food, beer, fruit juice, syrup crystal, fruit and vegetable tin, cake, dairy produce, confiture, sherry, pickles, and grease. 收起
Soybean Protein B&J Chemical Company Soybean Protein (Soya Protein Isolate) appears as a yellowish to ivory powder with no taste. This product contains eighteen different amino acids, but has no side effects of animal proteins that lead to obesity, cardiovascular disease and cholesterol. ...展开 Soybean Protein (Soya Protein Isolate) appears as a yellowish to ivory powder with no taste. This product contains eighteen different amino acids, but has no side effects of animal proteins that lead to obesity, cardiovascular disease and cholesterol. It can be used as a substitute for animal proteins like meat, fish, egg, or milk, in the processing of sausage and other meat products, in aquaculture, in baking products, dairy, and candies and cold drinks. 收起
Stevioside B&J Chemical Company Stevioside, or Stevia Rebaudianum Sugar, appears as a white crystalline powder with approximately 200 times the sweetness of table sugar. This product can be used as a replacement for table sugar without the calories of sucrose. It can be used in frozen...展开 Stevioside, or Stevia Rebaudianum Sugar, appears as a white crystalline powder with approximately 200 times the sweetness of table sugar. This product can be used as a replacement for table sugar without the calories of sucrose. It can be used in frozen food, canned foods, candied fruits, spices, liquor, and chewing gum. 收起
Xanthan Gum B&J Chemical Company Xanthan Gum is a long-chain polysaccharide composed of glucose, mannose, and glucuronic acid, which appears as a yellowish to ivory powder. This product is used as a thickener in sauces, as an agent in ice cream to prevent ice crystallization, as a fat s...展开 Xanthan Gum is a long-chain polysaccharide composed of glucose, mannose, and glucuronic acid, which appears as a yellowish to ivory powder. This product is used as a thickener in sauces, as an agent in ice cream to prevent ice crystallization, as a fat substitute that adds the mouthfeel of fat without its calories, in pastry fillings to prevent syneresis of water in the filling and to protect the crispness of the crust. It has a very high viscocity even when little is used. Xanthan Gum can be used in combination with guar gum and locust bean gum in order to increase viscosity. 收起