| 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. | |
| Agar-Agar | Iberagar S.A. | Agar-Agar is a natural hydrocolloid extracted from several species of red algae. It is used for thickening and gelling foods without affecting color or flavor. Since its gelling power is ten times higher than animal gelatine, it is effective at very low l...展開 Agar-Agar is a natural hydrocolloid extracted from several species of red algae. It is used for thickening and gelling foods without affecting color or flavor. Since its gelling power is ten times higher than animal gelatine, it is effective at very low levels. In addition, Agar-Agar has a very high content of soluble fiber (almost 90% by weight) and minerals, so it is often included in dietetic foods. Unlike other food hydrocolloids such as carrageenan and pectin, agar does not require other agents (such as salts) to form gels. Thus, it contributes much less to ash content than other gelling agents. Agar-Agar can be used in confectionery (jellies, caramels, toppings, jams, cake and doughnut icings), dairy products, canned foods, baked goods, soups and casseroles. 收起 | |
| 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 | |
| Antioxidant BHT | Shanghai Yancui Import and Export Corporation | Antioxidant BHT is a substance used to preserve food by retarding deterioration, rancidity, or discoloration due to oxidation. This product appears as white crystals or a crystalline powder. It can be used in chewing gum, meat products, cereals, snack foo...展開 Antioxidant BHT is a substance used to preserve food by retarding deterioration, rancidity, or discoloration due to oxidation. This product appears as white crystals or a crystalline powder. It can be used in chewing gum, meat products, cereals, snack foods, beer, etc. 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 | |
| Aspartame | Shanghai Yancui Import and Export Corporation | Aspartame is an artificial sweetener. This product appears as a white crystalline powder. It can be used in combination with other artificial sweeteners in order to mask the off-flavors of both. It can also be used as a low-calorie replacement for table s...展開 Aspartame is an artificial sweetener. This product appears as a white crystalline powder. It can be used in combination with other artificial sweeteners in order to mask the off-flavors of both. It can also be used as a low-calorie replacement for table sugar in breakfast cereals, topping mixes, chewing gum, frozen desserts, and beverages. 收起 | |
| Benzoic Acid | Shanghai Yancui Import and Export Corporation | Benzoic Acid is a preservative that occurs naturally in some foods such as cranberries, prunes, and cinnamon. It is most often used in the form of sodium benzoate because of the low aqueous solubility of the free acid. This product is often used in carbon...展開 Benzoic Acid is a preservative that occurs naturally in some foods such as cranberries, prunes, and cinnamon. It is most often used in the form of sodium benzoate because of the low aqueous solubility of the free acid. This product is often used in carbonated beverages, fruit juices, and pickles. 收起 | |
| 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 | |
| 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 Formate | Shanghai Yancui Import and Export Corporation | Calcium Formate is the calcium salt of formic acid. This product appears as a white crystalline powder, and it can be used in ice cream, bread, and meat products. | |
| 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 | |
| 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 | |
| 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 | |
| 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 | |
| Citric Acid Monohydrate BP98 | Shanghai Yancui Import and Export Corporation | Citric Acid Monohydrate BP98 is a natural preservative that appears as a colorless or white crystalline powder with a characteristic sour taste and odor. It has a moisture content of approximately 7.5-9.0%. It can be used as an acidulant in beverages, bis...展開 Citric Acid Monohydrate BP98 is a natural preservative that appears as a colorless or white crystalline powder with a characteristic sour taste and odor. It has a moisture content of approximately 7.5-9.0%. It can be used as an acidulant in beverages, biscuits, cookies, candy, canned fruits, etc. 收起 | |
| Citric Acid Monohydrate E330 | Shanghai Yancui Import and Export Corporation | Citric Acid Monohydrate E330 is a natural preservative that appears as a colorless or white crystalline powder with a characteristic sour taste and odor. It has a moisture content of approximately 8.8%. It can be used as an acidulant in beverages, biscuit...展開 Citric Acid Monohydrate E330 is a natural preservative that appears as a colorless or white crystalline powder with a characteristic sour taste and odor. It has a moisture content of approximately 8.8%. It can be used as an acidulant in beverages, biscuits, cookies, candy, canned fruits, etc. 收起 | |
| 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 | |
| Cream of Tartar | Shanghai Yancui Import and Export Corporation | Cream of Tartar is otherwise known as potassium hydrogen tartrate. This product appears as colorless crystals or a white crystalline powder with a sweet and sour taste, sparingly soluble in water, freely soluble in dilute mineral acid, alkaline solutions ...展開 Cream of Tartar is otherwise known as potassium hydrogen tartrate. This product appears as colorless crystals or a white crystalline powder with a sweet and sour taste, sparingly soluble in water, freely soluble in dilute mineral acid, alkaline solutions or borax solutions and is insoluble in acetic acid or ethanol. It can be used as a leavening agent in baked goods, crackers, candy, and puddings. 收起 | |
| 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 | |
| D(+)-Malic Acid | Shanghai Yancui Import and Export Corporation | D(+)-Malic Acid is otherwise known as R-hydroxy butanedioic acid. This product appears as white crystals or a crystalline powder that is soluble in water, alcohol and other organic solvents. It can be used as a chiral pool of chiral synthesis in food. | |
| 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 | |
| Dicalcium Phosphate | Shanghai Yancui Import and Export Corporation | Dicalcium Phosphate is a mineral supplement and dough conditioner. It contains approximately 29% calcium, and is practically insoluble in water. This product is often used in prepared breakfast cereals, enriched flour, and noodle products. | |
| Disodium Phosphate | Shanghai Yancui Import and Export Corporation | Disodium Phosphate is the disodium salt of phosphoric acid. This product appears as a white crystalline powder. It can be used as a protein stabilizer, buffer, dispersant, and coagulation accelerator in instant puddings, cream sauce, macaroni, etc. | |
| DL-Malic Acid | Shanghai Yancui Import and Export Corporation | DL-Malic Acid appears as a white or nearly white crystalline powder or granules with a strong acid taste. It can be used as an acidulant in cold drinks (including lactobacillus drinks, milk drinks, carbonated drinks, and colas), frozen foods including she...展開 DL-Malic Acid appears as a white or nearly white crystalline powder or granules with a strong acid taste. It can be used as an acidulant in cold drinks (including lactobacillus drinks, milk drinks, carbonated drinks, and colas), frozen foods including sherbet and ice cream applications, processed foods including wine and mayonnaise, as a color stabilizer and antiseptic in juice, and as an emulsion stabilizer in egg yolk. 收起 | |
| DL-Tartaric Acid | Shanghai Yancui Import and Export Corporation | DL-Tartaric Acid is made up of white or colorless crystals and is easily dissolvable in water, ethanol, and ethyl ether. It is commonly found in wine and is used as an antioxidant. | |
| 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. | |
| Edible Alcohol GB10343-2008 (Special Grade) | Shanghai Yancui Import and Export Corporation | Edible Alcohol GB10343-2008 (Special Grade) appears as a colorless, transparent liquid with a natural and pure fragrance of ethanol. This product is often used in cake products and alcoholic drinks. | |
| Edible Alcohol GB10343-2008 (Superior Grade) | Shanghai Yancui Import and Export Corporation | Edible Alcohol GB10343-2008 (Superior Grade) appears as a colorless, transparent liquid with a natural and pure fragrance of ethanol. This product is often used in cake products and alcoholic drinks. | |
| 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 | |
| Fumaric Acid | Shanghai Yancui Import and Export Corporation | Fumaric Acid is otherwise known as trans-butenedioic acid. This product appears as a white powder with a strongly acidic taste. It can be used as an acidulant in beverages and baking powder, and can be a substitute for tartaric acid and occasionally for c...展開 Fumaric Acid is otherwise known as trans-butenedioic acid. This product appears as a white powder with a strongly acidic taste. It can be used as an acidulant in beverages and baking powder, and can be a substitute for tartaric acid and occasionally for citric acid. It can also be used to coagulate stovetop pudding mixes. 收起 | |
| Glucono-delta-Lactone | Shanghai Yancui Import and Export Corporation | Glucono-delta-Lactone is also known as gluconolactone. This product appears as a white crystalline powder. It can be used as an acidulant in baked goods, fish products, desserts, and dressings. | |
| Glycerol Triacetate | Shanghai Yancui Import and Export Corporation | Glycerol Triacetate is a colorless, oily liquid of slight fatty odor and bitter taste. It is soluble with water and can be used as a humectant and solvent in cheese, processed fruit, dried vegetables, confectionery, etc. | |
| Grape Juice Concentrate | D.D. Williamson | Grape juice Concentrate, an anthocyanin, is an abundant and relatively inexpensive source for colouring food and beverage product applications. The color hue shifts from red at low pH to blue or purple at a higher pH. One key difference between grape juic...展開 Grape juice Concentrate, an anthocyanin, is an abundant and relatively inexpensive source for colouring food and beverage product applications. The color hue shifts from red at low pH to blue or purple at a higher pH. One key difference between grape juice and other anthocyanins is the presence of more acylated anthocyanins, such as peonidin and malvidan. The anthocyanins from grape juice concentrate are often blended with other anthocyanins in novel beverages to enhance the fruity appearance of the drinks. 收起 | |
| Grape Skin Extract | D.D. Williamson | Grape Skin Extract is a product that in most parts of the world is used as a by-product for wine or juice production. These grape skin extracts are a great and abundant source for inexpensive anthocyanins that are used in the coloring of food and beverage...展開 Grape Skin Extract is a product that in most parts of the world is used as a by-product for wine or juice production. These grape skin extracts are a great and abundant source for inexpensive anthocyanins that are used in the coloring of food and beverages. The skin of the grape is obtained through aqueous extraction of the grape after the juice has been expressed. As the pH levels shift the hue of the product shifts from red with low levels and blue with higher pH levels. It is often blended with other anthocyanins in novel beverages to enhance the fruity appearance of drinks. 收起 | |
| Hibiscus | D.D. Williamson | Hibiscus extract is a red food coloring that is obtained through the flower named Hibiscus Subdariffa. Manufacturers produce the hibiscus extract through an aqueous extraction of the flower's dried outer portions which is called Calyx. The dried flower of...展開 Hibiscus extract is a red food coloring that is obtained through the flower named Hibiscus Subdariffa. Manufacturers produce the hibiscus extract through an aqueous extraction of the flower's dried outer portions which is called Calyx. The dried flower often provides all natural flavors for tea and other beverages. Like other anthocyanin sources the hibiscus is mostly stable in acidic conditions and its hue shifts from red to purple as the pH levels increase. 收起 | |
| L(-)-Malic Acid | Shanghai Yancui Import and Export Corporation | L(-)-Malic Acid is otherwise known as L-hydroxy butanedioic acid. This product appears as a white crystal or crystalline powder that is fairly hygroscopic, and is soluble in water and alcohol. It can be used as an acidulant in jellies and processed fruit ...展開 L(-)-Malic Acid is otherwise known as L-hydroxy butanedioic acid. This product appears as a white crystal or crystalline powder that is fairly hygroscopic, and is soluble in water and alcohol. It can be used as an acidulant in jellies and processed fruit applications, it can also stabilize the colors of juices. 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 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 | |
| L(+)-Tartaric Acid | Shanghai Yancui Import and Export Corporation | L(+)-Tartaric Acid is otherwise known as L(+)-2,3-dihydroxy butanedioic acid. This product appears as colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless, has an acid taste, and is stable in air. It can be used...展開 L(+)-Tartaric Acid is otherwise known as L(+)-2,3-dihydroxy butanedioic acid. This product appears as colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless, has an acid taste, and is stable in air. It can be used as an acidulant in beverages, wine, candy, bread, and colloidal sweetmeats. 收起 | |
| Lactic Acid | Shanghai Yancui Import and Export Corporation | Lactic Acid is an acidulant that is a natural organic acid present in meat, beer, and milk. It is heat stable, nonvolatile, and has a smooth, milk acid taste. This product can be used as a flavor agent, preservative, and acidity adjuster in cheese spreads...展開 Lactic Acid is an acidulant that is a natural organic acid present in meat, beer, and milk. It is heat stable, nonvolatile, and has a smooth, milk acid taste. This product can be used as a flavor agent, preservative, and acidity adjuster in cheese spreads, salad dressings, and dry egg powder. 收起 |
