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Acetyl L Carnitine HCL Desheng International Industry Acetyl L Carnitine HCL is a water-solulble amino acid in a white powder form. This product is most commonly used as a functional food additive.
DMAA Desheng International Industry DMAA, also known as 1, 3 Dimethylamylamine, is a chemically synthesised liquid stimulant. This product is most commonly used as a functional food additive to increase workout energy and strength.
Gely Guar Gelymar Gely Guar is guar gum, a natural polysaccharide of high molecular weight that is obtained from the endosperm of the seed of Cyamopsis tetragronolobus, a plant in the Leguminosea family. This product appears as a white to tan powder, and is composed of a ...展開 Gely Guar is guar gum, a natural polysaccharide of high molecular weight that is obtained from the endosperm of the seed of Cyamopsis tetragronolobus, a plant in the Leguminosea family. This product appears as a white to tan powder, and is composed of a galactomannan comprised of mannose and galactose monomers with low protein content. It disperses and hydrates in cold and hot water, being insoluble in organic solvents. Gely Guar hydrates easily, giving high viscosity at low concentrations. Its viscosity depends on pH, temperature, agitation time and particle size. This product can fruitfully combine with xanthan gum, producing a notable increase in viscosity. It can be used in dairy products such as processed cheese and in bakery applications that contribute to higher yield and dough elasticity. It can also be used in meat products as a thickener, as a thickener and stabilizer in fruit juices, and in dressings and sauces. 收起
Gely Tara Gelymar Gely Tara is tara gum, a natural polysaccharide of high molecular weight, obtained from the seed of the plant Caesalpinia spinosa. This product appears as a white to light yellow galactomannan powder, made of monomers of mannose and galactose with low pr...展開 Gely Tara is tara gum, a natural polysaccharide of high molecular weight, obtained from the seed of the plant Caesalpinia spinosa. This product appears as a white to light yellow galactomannan powder, made of monomers of mannose and galactose with low protein content. It has similar characteristics to guar gum and locust bean gum. Gely Tara totally hydrates without the need of heating, simply by agitation at high speed. It can be fruitfully combined with kappa carrageenan and xanthan gum, which increases the gel strength and reduces syneresis. This product has a non-ionic nature and is compatible with practically all the hydrocolloids of vegetal origin, besides starches and carboxymethyl cellulose. It can be used in ice creams, processed cheese, bread making, meat emulsions, canned meat, stabilization of juices and fruit beverages, sauces and dressings. 收起
Gely Xan Gelymar Gely Xan is xanthan gum, a natural polysaccharide of high molecular weight, produced by the fermentation of glucose with the microorganism Xanthomonas campestris. This product is built by D-glucose monomers. It appears as a white to light yellow powder....展開 Gely Xan is xanthan gum, a natural polysaccharide of high molecular weight, produced by the fermentation of glucose with the microorganism Xanthomonas campestris. This product is built by D-glucose monomers. It appears as a white to light yellow powder. Gely Xan is soluble both in cold and hot water, stable to a wide interval of acidity and resists freezing and thawing processes. The effect of temperatures, pH and high salt concentrations on xanthan gum dispersions is very low. Gely Xan has synergy with other hydrocolloids, especially galactomannans with which it forms gels. It can be used in ketchup, salad dressings, mayonnaise, ice creams, dairy desserts, and low-calorie products. 收起
Iota Carrageenan Gelymar Iota Carrageenan is a natural polysaccharide present in certain varieties of red seaweeds that is capable of forming viscous colloidal dispersions or gels in aqueous and/or milk media. This product is composed of polygalactans, which are lineal polymers o...展開 Iota Carrageenan is a natural polysaccharide present in certain varieties of red seaweeds that is capable of forming viscous colloidal dispersions or gels in aqueous and/or milk media. This product is composed of polygalactans, which are lineal polymers of alternating molecules of D-galactose and 3.6 anhydrogalactose. It is a carrageenan that forms very elastic gels in water and in milk, characterized by a very low syneresis, having a content of 30-32% ester sulfate and 28-32% 3.6 anhydrogalactose. These gels are thixotropic, such that when they are subjected to agitation, they behave as a viscous dispersion. When they are left to rest, they recover their elastic solid behavior, allowing its use in products packed at low temperature that regain their firmness within the container. Iota Carrageenans also have very good stability to freeze-thawing cycles, preventing syneresis and ice formation in frozen products and retaining their creaminess. It can be used as a gelling agent, a thickener, a stabilizer, and suspension agent. 收起
Kappa I Carrageenan Gelymar Kappa I Carrageenan is a natural polysaccharide present in certain varieties of red seaweeds that is capable of forming viscous colloidal dispersions or gels in aqueous and/or milk media. This product is composed of polygalactans, which are lineal polyme...展開 Kappa I Carrageenan is a natural polysaccharide present in certain varieties of red seaweeds that is capable of forming viscous colloidal dispersions or gels in aqueous and/or milk media. This product is composed of polygalactans, which are lineal polymers of alternating molecules of D-galactose and 3-6 anhydrogalactose. It has a very high ability to gel, giving water or milk gels a high strength, since it has a content of ester sulfate of 24-25% and from 35-40% of anhydrous calactose that imparts this property. The high gel strength allows one to employ low dosages to get the desired firmness. Water dispersions that are not subjected to heating give a very low viscosity. Kappa I Carrageenan gels are firm, brittle, and have moderate syneresis. Kappa I Carrageenan can be used as a gelling agent, a thickener, a stabilizer, and as a suspension agent. 收起
Kappa II Carrageenan Gelymar Kappa II Carrageenan is a natural polysaccharide present in certain varieties of red seaweeds that is capable of forming viscous colloidal dispersions or gels in aqueous and/or milk media. This product is composed of polygalactans, which are lineal polyme...展開 Kappa II Carrageenan is a natural polysaccharide present in certain varieties of red seaweeds that is capable of forming viscous colloidal dispersions or gels in aqueous and/or milk media. This product is composed of polygalactans, which are lineal polymers of alternating molecules of D-galactose and 3-6 anhydrogalactose. This product is obtained only from cold water red seaweeds and is characterized by a high reactivity with milk proteins. It has a content of ester sulfate of 25-28% and is 32-34% 3-6 anhydrous galactose that has influence on the viscosity and characteristics of the gel. Kappa II Carrageenan gels are firm and elastic and have less syneresis than gels made with Kappa I carrageenan. It can be used as a gelling agent, a thickener, a stabilizer, and a suspension agent, particularly for chocolate milk. 收起
L-Alanine Desheng International Industry L-Alanine is a water-soluble amino acid in a white crystal or crystalline powder form. This product is most commonly used as a functional food additive.
L-Arginine Desheng International Industry L-Arginine is an amino acid in a white crystal or crystalline powder form. This product is most commonly used as a functional food additive.
L-Arginine HCL Desheng International Industry L-Arginine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 1119-34-2. L-Arginine HCL is most commonly used as a flavoring agent and functional food additive.
L-Aspartic Acid Desheng International Industry L-Aspartic Acid is an odorless, slightly acidic tasting amino acid in a white crystal or crystalline powder form. This product has a CAS number of 56-84-8. L-Aspartic Acid is most commonly used in beverage applications and as a functional food additive.
L-Carbocysteine (S-CMC) Desheng International Industry L-Carbocysteine (S-CMC) is a water soluble amino acid in a white crystal or crystalline powder form with a slightly acidic taste. This product has a CAS number of 638-23-3. L-Carbocysteine (S-CMC) is most commonly used as a functional food additive.
L-Carnitine Base Desheng International Industry L-Carnitine Base is an amino acid in a white crystal or hygroscopic crystalline powder form. This product has a CAS number of 541-15-1. L-Carnitine Base is most commonly used as a functional food additive.
L-Carnitine HCL Desheng International Industry L-Carnitine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 6645-46-1. L-Carnitine HCL is most commonly used as a nutritional supplement in beverage applicat...展開 L-Carnitine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 6645-46-1. L-Carnitine HCL is most commonly used as a nutritional supplement in beverage applications. 收起
L-Carnitine Tartrate Desheng International Industry L-Carnitine Tartrate is a water soluble amino acid in a white to off-white crystalline powder form. This product has a CAS number of 36687-82-8. L-Carnitine Tartrate is most commonly used as a functional food additive.
L-Carnosine Desheng International Industry L-Carnosine is an amino acid in a white to off white powder form. This product has a CAS number of 305-84-0. L-Carnosine is most commonly used as a functional food additive.
L-Citrulline Desheng International Industry L-Citrulline is an amino acid in a white crystal or crystalline powder form with a slightly sweet taste. This product has a CAS number of 372-75-8. L-Citrulline is most commonly used as a functional food additive.
L-Cysteine Base Desheng International Industry L-Cysteine Base is an amino acid in a white crystalline powder form. This product has a CAS number of 52-90-4. L-Cysteine Base is most commonly used as a functional food additive.
L-Cysteine HCL Anhydrous Desheng International Industry L-Cysteine HCL Anhydrous is a water-soluble amino acid in a white crystal or crystalline powder form. This product has a CAS number of 52-89-1. L-Cysteine HCL Anhydrous is most commonly used in beverage applications and as a functional food additive.
L-Cysteine HCL Monohydrate Desheng International Industry L-Cysteine HCL Monohydrate is an amino acid in a white crystal or crystalline powder form with a strong, acidic taste. This product has a CAS number of 7048-04-6 and is available in USP28 and AJI92 specifications. L-Cysteine HCL Monohydrate is most comm...展開 L-Cysteine HCL Monohydrate is an amino acid in a white crystal or crystalline powder form with a strong, acidic taste. This product has a CAS number of 7048-04-6 and is available in USP28 and AJI92 specifications. L-Cysteine HCL Monohydrate is most commonly used as a functional food additive. 收起
L-Cystine Desheng International Industry L-Cystine is an amino acid in a white crystal or crystalline powder form. This product is almost insoluble in water, and insoluble in ethanol and ether. L-Cystine is most commonly used as a functional food additive.
L-Glutamic Acid Desheng International Industry L-Glutamic Acid is a hot water soluble amino acid in a white, scale, shaped crystal form. This product is most commonly used to manufacture MSG, as a spice, and as a functional food additive.
L-Glutamine Desheng International Industry L-Glutamine is an almost tasteless, odorless amino acid in a colorless to white crystal or crystalline powder form. This product is most commonly used in meat, soup, poultry, salt substitute, and seafood applications, as well as a functional food additiv...展開 L-Glutamine is an almost tasteless, odorless amino acid in a colorless to white crystal or crystalline powder form. This product is most commonly used in meat, soup, poultry, salt substitute, and seafood applications, as well as a functional food additive. 收起
Lambda Carrageenan Gelymar Lambda Carrageenan is a natural polysaccharide present in some varieties of red algae, capable of forming colloidal dispersions or viscous gels in aqueous and/or milk media. This product is a polygalactose, linear polymers of alternating molecules of D-g...展開 Lambda Carrageenan is a natural polysaccharide present in some varieties of red algae, capable of forming colloidal dispersions or viscous gels in aqueous and/or milk media. This product is a polygalactose, linear polymers of alternating molecules of D-galactose and 3.6 anhydrogalactose. It is the only carrageenan that requires temperature for hydration because it has a content of about 35% ester sulfate and a low percentage of 3.6 anhydrogalactose confers its high hydration in water and cold milk, imparting high viscosity of these systems. Lambda Carrageenan is highly recommended for instant powder products where it is required to develop body without heating. 收起