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Acetic acid Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Acetic acid is a clear colorless liquid. It is used as a food additive.
Alpha Lipoic Acid Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Alpha Lipoic Acid is used for acute and chronic hepatitis, liver cirrhosis, hepatic coma, fatty liver, diabetes, Alzheimer's disease. It has applications as an antioxidant in health products.
Alpha-Ketoglutaric Acid Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Alpha-Ketoglutaric Acid is a white crystalline powder. It is a kind of effective health care product for enhancing muscle stamina. It is mainly used in sports health and health improvement.
Annatto / Bixin / Norbixin D.D. Williamson Annatto / Bixin / Norbixin, a carotenoid, is extracted from the orange coloured outer coat surrounding the seeds of the shrub Bixa orellana. When it is initially extracted, it is known as Bixin. Bixin is the Oil Soluble form of annatto, the primary ingred...展開 Annatto / Bixin / Norbixin, a carotenoid, is extracted from the orange coloured outer coat surrounding the seeds of the shrub Bixa orellana. When it is initially extracted, it is known as Bixin. Bixin is the Oil Soluble form of annatto, the primary ingredient surrounding the seeds in the fruit of the plant. It can be turned into Norbixin, which is truly water soluble–reducing the need for emulsifiers or gums. This is a unique attribute of annatto within the carotenoid family. 收起
Apocarotenal D.D. Williamson Apocarotenal is a carotenoid available in citrus fruits and some vegetables such as spinach. Like beta-carotene, in the human body it transforms into Vitamin A. While beta-carotene contributes yellow to orange hues, apocarotenal contributes orange to red ...展開 Apocarotenal is a carotenoid available in citrus fruits and some vegetables such as spinach. Like beta-carotene, in the human body it transforms into Vitamin A. While beta-carotene contributes yellow to orange hues, apocarotenal contributes orange to red hues. Nature-identical apocarotenal coloring is relatively heat stable but degrades with light exposure. 收起
Ascorbic Acid Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Ascorbic Acid is a white or almost white crystalline powder. It is widely used in many fields such as food, beverage, breeding and forage additives.
Aspartame Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Aspartame is an off-white or white crystalline powder with a strong sweet taste. It is widely used in carbonated beverage, jam, instant coffee, frozen milk products, chewing gum, sweetmeat, and salad dressing.
Astaxanthin Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Astaxanthin is a dark red viscous oleoresin. It is a preservative used to prevent the deterioration of the role in food. This product is mostly used in health food products and beverages.
Baker Yeast,Instant Dry Yeast Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Baker Yeast, Instant Dry Yeast is a yellowish granular powder with a low sugar option, for salted or slight sweet bread, or a high sugar option for sweet bread. It is used to make bread, steamed bread, steamed dumplings, biscuits and other foods.
Beta-Carotene (Natural) D.D. Williamson Beta-Carotene (Natural) is a carotenoid food coloring that ranges from yellow to orange depending on its concentration. It is used to enhance the visual appeal of juice drinks, tropical beverages, and even desserts. Natural beta-carotene performs equal or...展開 Beta-Carotene (Natural) is a carotenoid food coloring that ranges from yellow to orange depending on its concentration. It is used to enhance the visual appeal of juice drinks, tropical beverages, and even desserts. Natural beta-carotene performs equal or better coloring compared to conventional (synthetic) beta-carotene. 收起
Black/Purple Carrot D.D. Williamson Black/Purple Carrot is an anthocyanin that works for colouring in many types of food and beverage applications and are grown mostly in southern Europe and Asia. These pigments exhibit a reversible change in molecular structure as the pH of solutions chang...展開 Black/Purple Carrot is an anthocyanin that works for colouring in many types of food and beverage applications and are grown mostly in southern Europe and Asia. These pigments exhibit a reversible change in molecular structure as the pH of solutions change from acidic to basic. This change in structure is characterized by a shift in hue from red to purple to blue as the pH changes from acidic to basic. Anthocyanins from purple carrots are more stable over a wider pH range than most anthocyanins making them ideal for yogurts and other dairy products. 收起
Brewer Yeast Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Brewer yeast is a yellowish granular. This product is applicable for the production of various liquors and is best suitable for the brewing industry.
Buffered Lactic Acid Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Buffered Lactic Acid is a colorless transparent, clear and slightly viscose liquid. It is odorless and slightly acidic. This product can be used as a sour agent for the candy industry.
Burnt Sugar D.D. Williamson Burnt Sugar is a light to dark brown liquid or powder obtained from the controlled heating of sugars used primarily for flavouring and/or sweetening with incidental colour. Consumers in many regions continue to demand natural foods. In response, food and ...展開 Burnt Sugar is a light to dark brown liquid or powder obtained from the controlled heating of sugars used primarily for flavouring and/or sweetening with incidental colour. Consumers in many regions continue to demand natural foods. In response, food and beverage manufacturers are formulating with simple, clean label options — including “Burnt Sugar” and “Colour: Plain Caramel.” Applications include baked goods, breakfast cereals, dessert toppings, sauces, seasonings, coffee drinks and confectionery products. 收起
Calcium Carbonate (Natural Type) D.D. Williamson Calcium Carbonate is a white powder found in nature in mineral sources such as calcite, limestone and marble. It adds color to foods and firming properties to vegetables. It is insoluble in water but may be emulsified to disperse in water. It may be produ...展開 Calcium Carbonate is a white powder found in nature in mineral sources such as calcite, limestone and marble. It adds color to foods and firming properties to vegetables. It is insoluble in water but may be emulsified to disperse in water. It may be produced by the precipitation of calcium ions with carbonate ions. The European Union (EU) has approved calcium carbonate as a food coloring. Some other regions do not allow its use as a color additive. 收起
Calcium Citrate Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Calcium Citrate is a white powder or granular. It is used as a buffer, chelate agent, nutrient additive, emulsifier, and flavor for yogurt.
Calcium Gluconate Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Calcium Gluconate is a white crystalline granule or powder that is odorless. It is used in calcium supplements for calcium deficiency in children, pregnant women, nursing mothers and the elderly.
Calcium Lactate Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Calcium Lactate has am appearance of white granules or powder. It is easily soluble in hot water and is insoluble in ethanol, ether, and chloroform. This product is an excellent calcium source and is widely used in dairy products, drinks and health produc...展開 Calcium Lactate has am appearance of white granules or powder. It is easily soluble in hot water and is insoluble in ethanol, ether, and chloroform. This product is an excellent calcium source and is widely used in dairy products, drinks and health products. 收起
Calcium Peroxide Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Calcium Peroxide is a white or yellowish powder. This product has usage as a wheat flour additive, flour bleacher, dough conditioner, and other types of food additives. It can also serve as a cooking oil impurity bleach.
Calcium Phosphate Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Calcium Phosphate is a white crystalline or powder. This product is used in anti-caking agents, strong anticoagulant agents, buffers, water retention agents, acidity regulators, stabilizers, food additives, and nutrition fortifiers.
Calcium Propionate Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Calcium Propionate is a white powder or crystal. It is odorless or slightly smells of propionic acid and remains stable despite heat and light. In grain products it inhibits molds and prolongs product shelf life. This product is widely used in wines, cake...展開 Calcium Propionate is a white powder or crystal. It is odorless or slightly smells of propionic acid and remains stable despite heat and light. In grain products it inhibits molds and prolongs product shelf life. This product is widely used in wines, cakes, fruit jam, bean products, chocolate, cheese, and other western style meals. 收起
Caramel Color 050 (Class Four) D.D. Williamson Caramel Color 055 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 055 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 055 (Class Four) D.D. Williamson Caramel Color 055 (Class Four) is a dark brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derive...展開 Caramel Color 055 (Class Four) is a dark brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 065 (Class Four) D.D. Williamson Caramel Color 065 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 065 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 105 (Class Four) D.D. Williamson Caramel Color 105 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 105 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 108 (Class Four) D.D. Williamson Caramel Color 108 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 108 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 111 (Class Four) D.D. Williamson Caramel Color 111 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 111 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 112 (Class Four) D.D. Williamson Caramel Color 112 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 112 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 135 (Class Four) D.D. Williamson Caramel Color 135 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 135 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 170 (Class Four) D.D. Williamson Caramel Color 170 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 170 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 173 (Class Four) D.D. Williamson Caramel Color 173 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 173 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 190 (Class Two) D.D. Williamson Caramel Color 190 (Class Two) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natura...展開 Caramel Color 190 (Class Two) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 200 (Class Three) D.D. Williamson Caramel Color 200 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 200 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 201 (Class Three) D.D. Williamson Caramel Color 201 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 201 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 202 (Class Three) D.D. Williamson Caramel Color 202 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 202 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 203 (Class Three) D.D. Williamson Caramel Color 203 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 203 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 210 (Class Three) D.D. Williamson Caramel Color 210 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 210 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 250 (Class Three) D.D. Williamson Caramel Color 250 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 250 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 252 (Class Three) D.D. Williamson Caramel Color 252 (Class Three) is a brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived fr...展開 Caramel Color 252 (Class Three) is a brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 300 (Class Three) D.D. Williamson Caramel Color 300 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 300 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 301 (Class Three) D.D. Williamson Caramel Color 301 (Class Three) is a reddish brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, de...展開 Caramel Color 301 (Class Three) is a reddish brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 303 (Class Three) D.D. Williamson Caramel Color 303 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 303 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 373 (Class Three) D.D. Williamson Caramel Color 373 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 373 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 376 (Class Three) D.D. Williamson Caramel Color 376 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 376 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 377 (Class Three) D.D. Williamson Caramel Color 377 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 377 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 385 (Class Three) D.D. Williamson Caramel Color 385 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 385 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 520 (Class One) D.D. Williamson Caramel Color 520 (Class One) is water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural ...展開 Caramel Color 520 (Class One) is water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 525 (Class One) D.D. Williamson Caramel Color 525 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natura...展開 Caramel Color 525 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 526 (Class One) D.D. Williamson Caramel Color 526 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natura...展開 Caramel Color 526 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 528 (Class One) D.D. Williamson Caramel Color 528 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natura...展開 Caramel Color 528 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 570 (Class One) D.D. Williamson Caramel Color 570 (Class One) is a light brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derive...展開 Caramel Color 570 (Class One) is a light brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 574 (Class One) D.D. Williamson Caramel Color 574 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natura...展開 Caramel Color 574 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 600 (Class Four) D.D. Williamson Caramel Color 600 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 600 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 602 (Class Four) D.D. Williamson Caramel Color 602 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 602 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 603 (Class Four) D.D. Williamson Caramel Color 603 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 603 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 605 (Class Four) D.D. Williamson Caramel Color 605 (Class Four) is a dark brown, water soluble powder, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derive...展開 Caramel Color 605 (Class Four) is a dark brown, water soluble powder, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 607 (Class Four) D.D. Williamson Caramel Color 607 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 607 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 608 (Class Four) D.D. Williamson Caramel Color 608 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 608 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 610 (Class Four) D.D. Williamson Caramel Color 610 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 610 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 624 (Class One) D.D. Williamson Caramel Color 624 (Class One) is a water soluble powder, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natura...展開 Caramel Color 624 (Class One) is a water soluble powder, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 626 (Class One) D.D. Williamson Caramel Color 626 (Class One) is a water soluble powder, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natura...展開 Caramel Color 626 (Class One) is a water soluble powder, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 640 (Class Three) D.D. Williamson Caramel Color 640 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 640 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 642 (Class Three) D.D. Williamson Caramel Color 642 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 642 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 643 (Class Three) D.D. Williamson Caramel Color 643 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展開 Caramel Color 643 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 663 (Class Four) D.D. Williamson Caramel Color 663 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展開 Caramel Color 663 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramelized Mirepoix D.D. Williamson Caramelized Mirepoix is manufactured from 100% vegetable juice concentrates, it adds complex, rich and well-rounded savory notes to soups, sauces, marinades, dips, and frozen meals. Its brown hue has red undertones. Customers can label “caramelized vegeta...展開 Caramelized Mirepoix is manufactured from 100% vegetable juice concentrates, it adds complex, rich and well-rounded savory notes to soups, sauces, marinades, dips, and frozen meals. Its brown hue has red undertones. Customers can label “caramelized vegetable juice concentrates”, “caramelized onion, carrot and celery concentrates” or “natural flavor”. 收起
Caramelized Onion D.D. Williamson Caramelized Onion is manufactured from 100% onion juice concentrate, it adds savory onion notes to soups, sauces, dips, marinades, and frozen meals. Its hue is a deep brown. Customers may label “caramelized onion juice concentrate” or “natural flavor”. Th...展開 Caramelized Onion is manufactured from 100% onion juice concentrate, it adds savory onion notes to soups, sauces, dips, marinades, and frozen meals. Its hue is a deep brown. Customers may label “caramelized onion juice concentrate” or “natural flavor”. The powder version of Caramelized Onion adds savory onion notes to seasonings, gravies, bouillons, soups, sauces, rubs, and other dry mixes. Its hue is a deep brown. Customers may label it “caramelized onion juice powder” or “natural flavor”. 收起
Carboxy Methyl Cellulose Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Carboxy Methyl Cellulose is a white powder. It is widely used in frozen desserts, protein food, beverages, icings, dressings, and instant noodles.
Carmine D.D. Williamson Carmine is a natural anthraquinone red dye and the common term for insoluble cochineal-based pigments. Carmine hues follow the same shifts as carminic acid but will precipitate at low pH before becoming orange. Acid-stable carminic acid results in red to ...展開 Carmine is a natural anthraquinone red dye and the common term for insoluble cochineal-based pigments. Carmine hues follow the same shifts as carminic acid but will precipitate at low pH before becoming orange. Acid-stable carminic acid results in red to violet hues in low pH applications where carminic acid would otherwise be orange. Acid-proofing results from a hydroxyl group being replaced by an amino group. This colorant is utilized in the food industry. 收起
Carrageenan Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Carrageenan is a white or tan powder. It can be used in meats, beer fermentation, jams, and dairy products. Functions that this product has is removing excessive protease, cleaning malt juice, inducing the quantity of filtering medium, raising the density...展開 Carrageenan is a white or tan powder. It can be used in meats, beer fermentation, jams, and dairy products. Functions that this product has is removing excessive protease, cleaning malt juice, inducing the quantity of filtering medium, raising the density of malt dregs and more. 收起
Carrot Oil D.D. Williamson Carrot Oil is an all natural orange food coloring that is primarily composed of beta-carotene.The light absorption of the conjugated carbon chain is responsible for the orange color. Food coloring manufacturers employ solvent extraction of edible carrots ...展開 Carrot Oil is an all natural orange food coloring that is primarily composed of beta-carotene.The light absorption of the conjugated carbon chain is responsible for the orange color. Food coloring manufacturers employ solvent extraction of edible carrots to obtain the pigment, they then remove the solvent and substitute it with oil to yield the final products. This carotenoid like others may provide beneficial health functions due to the antioxidant properties acting as a vitamin precursor. 收起
Cell-wall-broken Nutritional Yeast Powders Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Cell-wall-broken Nutritional Yeast Powder is a powder product. It can be used in food such as biscuits, beverages, desserts, for functional foods, weight-loss foods, and anti-aging foods.
Chlorophyll / Chlorophyllin D.D. Williamson Chlorophyll is extracted from plants — typically fescue and alfalfa — and then chemically modified (or stabilized), displacing the magnesium from the core of the molecule and substituting it with copper. The resulting stable, water soluble colouring is ca...展開 Chlorophyll is extracted from plants — typically fescue and alfalfa — and then chemically modified (or stabilized), displacing the magnesium from the core of the molecule and substituting it with copper. The resulting stable, water soluble colouring is called sodium copper chlorophyllin. Copper chlorophyllin is permitted as a food colouring in the European Union; however, in the USA, its food use is limited to dry citrus beverages. 收起
Chokeberry/Aronia D.D. Williamson Chokeberry, also referred to as Aronia, is a deciduous shrub belonging to the rose family. It produces black, red, and blue colored berries with very high antioxidant properties. Black chokeberries (Aronia melanocarpa) are regarded for their dark color du...展開 Chokeberry, also referred to as Aronia, is a deciduous shrub belonging to the rose family. It produces black, red, and blue colored berries with very high antioxidant properties. Black chokeberries (Aronia melanocarpa) are regarded for their dark color due to one of the highest anthocyanin contents in plants. The juice, extracted from the fruit, provides red to purple hues in a variety of foods and beverages. Like other anthocyanin sources, the hue shifts from red to purple as pH increases and is most stable in acidic conditions. 收起
Chondroitin Sulphate Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Chondroitin Sulphate is an off-white powder. It is widely used for the auxiliary treatment of headaches, neuralgia, arthritis, hemicrania and is effective in reducing blood lipids. It can also be used as an additive in foodstuffs and healthy products.
Chromium-enriched Yeast Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Chromium-enriched Yeast is a powder. It is used in foods such as biscuits, beverage, or desserts. This product is also used in functional foods such as foods fortifying the immunity, weight-losing foods and anti-aging foods.
Chrysanthemum Instant Powder Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Chrysanthemum Instant Powder is a light yellow powder. It is used in functional food and beverage ingredients.
Citric Acid Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Citric Acid is a white crystalline or powder or citric acid monohydrate. This product is used as a spice or drink Acidifier.
Cochineal D.D. Williamson Cochineal is a natural coloring that provides a characteristic pink, red or purple hue while demonstrating excellent heat and light stability. Hues vary depending on the preparation method of the cochineal extract. Using water or alcohol, manufacturers ex...展開 Cochineal is a natural coloring that provides a characteristic pink, red or purple hue while demonstrating excellent heat and light stability. Hues vary depending on the preparation method of the cochineal extract. Using water or alcohol, manufacturers extract carmine acid. Carminic acid is orange in low pH and violet in high pH. The color shift results from pH affecting the phenolic groups on the carminic acid molecule. 收起
Coenzyme Q10 Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Coenzyme Q10 is an oil-soluble, vitamin-like substance. It is used to help to treatment of cardiovascular disease, Parkinson's disease, and used as an antioxidant. This product is widely used in health products.
Corn Peptides (Peptino) Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Corn Peptides (Peptino) is a thermostable agent that is soluble in water. It is used as a nutrimental agent for regulating the function of astroenteritis and as a food additive.
Corn Starch Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Corn Starch is a white powder or a light yellow shadow, lustrous, with a special inherent odor of corn starch but no peculiar smell. It is used for dishes meat products, beer, gourmet powder, among other applications.
Curcumin (from Turmeric) D.D. Williamson Curcumin (from Turmeric) is a yellow root which imparts color and flavor to food and has been used as a color and/or spice for centuries. Turmeric is produced by grinding the rhizomes of the perennial herb, Curcuma longa. Various extraction methods exist,...展開 Curcumin (from Turmeric) is a yellow root which imparts color and flavor to food and has been used as a color and/or spice for centuries. Turmeric is produced by grinding the rhizomes of the perennial herb, Curcuma longa. Various extraction methods exist, yielding different yellow variations depending on the ratio of color compounds extracted. Curcumin pigments are naturally insoluble in water; however, food color manufacturers circumvent this water insolubility by using particle size reduction and emulsifiers, which allow turmeric to be used in both aqueous and lipid products. 收起
Dehydrated Beets D.D. Williamson Dehydrated Beets are in powdered form and contains all the sugars and plant material from the Red Beets. It is not soluble in water but is readily available and is a fairly inexpensive natural colorant. The colorings responsible for the red hues are a gro...展開 Dehydrated Beets are in powdered form and contains all the sugars and plant material from the Red Beets. It is not soluble in water but is readily available and is a fairly inexpensive natural colorant. The colorings responsible for the red hues are a group of molecules called betalains. This group of pigments contains the red and yellow pigments known as betacyanins and betaxanthins, respectively. Betalains have excellent light stability and excellent pH stability. Unlike anthocyanins, betalains do not change in hue in response to differences in the pH of foods and beverages. 收起
Dextrose Anhydrous Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Dextrose Anhydrous is a white powder. It is used as the essential element and most basic medical material, and enjoys wide functions and usage. In the food industry it is used as the substitute of saccharose.
Dextrose Monohydrate Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Dextrose Monohydrate is a white powder. It has uses as the essential element and most basic medical material, glucose enjoys wide functions and usage. It is widely used in food industry as the substitute of saccharose.
Dried Malt Extract Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Dried Malt Extract is a light yellow to tan powder that is pleasant and characteristically malty. It has a mild sweet taste with a malt flavor. It is widely used in infant aggrandizement food, dairy product, aggrandizement dairy dried beverages, breakfast...展開 Dried Malt Extract is a light yellow to tan powder that is pleasant and characteristically malty. It has a mild sweet taste with a malt flavor. It is widely used in infant aggrandizement food, dairy product, aggrandizement dairy dried beverages, breakfast milk, all kind of baking food such as biscuits, etc. also used in the malted milk, coffee, cornmeal, malt extract nugget, coat chocolate matuix, malt extract soda pop, soft drink, medicine, and biology substrate. 收起
Elderberry D.D. Williamson Elderberries today are one of the most natural ways of obtaining food coloring's for food and beverages. The juice coloring from elderberries is extracted from the berry and then concentrated using an ultra-filtration process. These berry concentrates are...展開 Elderberries today are one of the most natural ways of obtaining food coloring's for food and beverages. The juice coloring from elderberries is extracted from the berry and then concentrated using an ultra-filtration process. These berry concentrates are a high performing 100% fruit juice based coloring with minimal taste and aroma impact. 收起
Erythritol Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Erythritol is a white crystalline powder that has no unusual odor and is clear sweet. It is a good-tasting bulk sweetener which is suitable for a variety of reduced-calorie and sugar-free foods. It has a high digestive tolerance and thus is safe for peopl...展開 Erythritol is a white crystalline powder that has no unusual odor and is clear sweet. It is a good-tasting bulk sweetener which is suitable for a variety of reduced-calorie and sugar-free foods. It has a high digestive tolerance and thus is safe for people with diabetes, it also does not promote tooth decay. It is currently used as a bulk sweetener in reduced calorie foods. 收起
Ferrous Fumarate Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Ferrous Fumarate is an orange or brown powder. It is a food additive that can prevent anemia that results from iron loss.
Ferrous Gluconate Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Ferrous Gluconate is a yellow and gray powder that is odorless and sub-saline. It is a food additive that is used in cereals, beverages, dairy products, and nursing foods.
Ferrous Lactate Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Ferrous Lactate is a yellowish green crystalline powder. It is an excellent source of iron and is easily soluble in hot water. This product is a tasteless or slightly sweet product that is widely used in dairy products, powdered milk, biscuit, soy sauce o...展開 Ferrous Lactate is a yellowish green crystalline powder. It is an excellent source of iron and is easily soluble in hot water. This product is a tasteless or slightly sweet product that is widely used in dairy products, powdered milk, biscuit, soy sauce or candies. 收起
Ferulic Acid Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd. Ferulic Acid is a white or off-white crystalline powder. It is an anti-aging supplement that also contributes to other potential uses. These include applications in diabetes, cardiovascular disease, cancer, neuro-protection, bone degeneration, menopause, ...展開 Ferulic Acid is a white or off-white crystalline powder. It is an anti-aging supplement that also contributes to other potential uses. These include applications in diabetes, cardiovascular disease, cancer, neuro-protection, bone degeneration, menopause, immunity, and athletic performance. 收起
Fuerst Day Lawson Juices: Acai Fuerst Day Lawson Fuerst Day Lawson Juices: Acai is harvested by local communities from organically-certified, wild, uncultivated areas. Processing is completed in a new production facility located in the heart of the growing region. Fuerst Day Lawson Juices: Acai has ...展開 Fuerst Day Lawson Juices: Acai is harvested by local communities from organically-certified, wild, uncultivated areas. Processing is completed in a new production facility located in the heart of the growing region. Fuerst Day Lawson Juices: Acai has an antioxidant level of its raw fruit that is more than twice the level found in blueberries and is over 10 times the level contained in an equal volume of red wine. Açai contains Omega-6 and Omega-9 oils, vital for a healthy heart, supple joints and good circulation. It is also rich in vitamins, iron, fibre, and contains an ideal amino acid complex for human nutrition. 收起
Fuerst Day Lawson Bakery: Bakery Concentrates Fuerst Day Lawson Fuerst Day Lawson Bakery: Bakery Concentrates are widely used in bread recipes, bread toppings and crisp breads. These specialist blends are combinations of grains such as millet, seeds (including sunflower, linseed, sesame and poppy), dried fruits and vi...展開 Fuerst Day Lawson Bakery: Bakery Concentrates are widely used in bread recipes, bread toppings and crisp breads. These specialist blends are combinations of grains such as millet, seeds (including sunflower, linseed, sesame and poppy), dried fruits and vitamins. With its unique ability to source and process ingredients, FDL is perfectly placed to produce specialist blends tailored to its clients’ exact needs. These bespoke blends enable bakers to keep ahead of consumer taste, while also maintaining quality. 收起
Fuerst Day Lawson Flavours: 95% FTNF Fuerst Day Lawson Fuerst Day Lawson Flavours: 95% FTNF range uses flavouring component in the end product that are obtained from the named fruit. The flavourings can be used in isolation or in combination with other foods. This product can be utilized in a variety of proce...展開 Fuerst Day Lawson Flavours: 95% FTNF range uses flavouring component in the end product that are obtained from the named fruit. The flavourings can be used in isolation or in combination with other foods. This product can be utilized in a variety of processes including pasteurization, baking, freezing, UHT and canning. The flexibility of the flavours allows for its usage in a variety of food products including beverage, confectionery, ice cream and bakery. The FTNF min. 95% range includes: apple, blueberry, blackberry, cranberry, lemon lime, passionfruit, pear, pomegranate, raspberry, strawberry, mango, and orange. 收起
Fuerst Day Lawson Flavours: Apple Fuerst Day Lawson Fuerst Day Lawson Flavours: Apple range has much more than a few esters and a couple of green and waxy components; apples are grown in more than 7500 variants throughout the world and it is the most popular fruit in the UK. FDL has dedicated a complete ra...展開 Fuerst Day Lawson Flavours: Apple range has much more than a few esters and a couple of green and waxy components; apples are grown in more than 7500 variants throughout the world and it is the most popular fruit in the UK. FDL has dedicated a complete range of flavours to apples only, including Natural, FTNF (From The Named Fruit) and NI (Nature Identical). The FDL apple flavour range consists of modules for use in stand-alone applications, top-notes for add-backs in juice from concentrate to compensate for the loss of flavor in the product on process, and flavoured juice bases. 收起
Fuerst Day Lawson Flavours: Berries Fuerst Day Lawson Fuerst Day Lawson Flavours: Berries range includes blueberry, boysenberry, cranberry, forest fruits, gooseberry, grape, loganberry, raspberry, strawberry, cherry, blackcurrant and blackberry. Although these are not all strictly speaking berries in the bot...展開 Fuerst Day Lawson Flavours: Berries range includes blueberry, boysenberry, cranberry, forest fruits, gooseberry, grape, loganberry, raspberry, strawberry, cherry, blackcurrant and blackberry. Although these are not all strictly speaking berries in the botanical sense, they represent what is normally referred to as berries. The range includes flavours that are Natural, FTNF (From The Named Fruit) and NI (Nature Identical). Flavourings are available in both liquid and powder formats. The Berry Range can be used in a variety of processes including pasteurization, baking, freezing, UHT and canning. The flexibility of the flavour allows for its usage in a range of food products including beverage, confectionary, ice cream and bakery. 收起
Fuerst Day Lawson Flavours: Bunspice Fuerst Day Lawson Fuerst Day Lawson Flavours: Bunspice gives flavours suitable for the baking industry, with Bunspice being ideal for use in sweet spiced buns. The distinctive FDL Bunspice flavourings are a combination of spices and citrus components. FDL have insured t...展開 Fuerst Day Lawson Flavours: Bunspice gives flavours suitable for the baking industry, with Bunspice being ideal for use in sweet spiced buns. The distinctive FDL Bunspice flavourings are a combination of spices and citrus components. FDL have insured that the Bunspice flavourings not only impart the spicy flavour to a bun, but also intensifies the fruit, peel and overall “spicyness” without overpowering the flavour of the bun itself. Bunspice imparts a well balanced spice combination with a clean, fresh aftertaste. The citrus notes aid the total experience. Furthermore the flavourings are designed to withstand the baking process. 收起
Fuerst Day Lawson Flavours: Citrus Fuerst Day Lawson Fuerst Day Lawson Flavours: Citrus range spans more than thirty varieties. Almost every part of the citrus fruit is used; the zest, the peel is used for extracting the volatile flavour components and terpenes, the pulp is used in natural stabilizers. To e...展開 Fuerst Day Lawson Flavours: Citrus range spans more than thirty varieties. Almost every part of the citrus fruit is used; the zest, the peel is used for extracting the volatile flavour components and terpenes, the pulp is used in natural stabilizers. To enable provenance, FDL currently sources orange juice, and red, pink and white grapefruit from South Africa. Lemon, Sanguinello or blood orange are sourced from Sicily. Oranges (Valencia) red and pink grapefruit juice, lime juice as well as non-citrus Tommy variety mango are sourced from Mexico. The Citrus Range can be used in a variety of processes including pasteurization, UHT, freezing and canning. The flexibility of these flavours allows for usage in a range of food products including bakery, confectionery, ice cream and beverage. 收起