| 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 AG101 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Agar-Agar AG101 is a polysaccharide extracted from seaweeds that is a white or yellowish powder. This product is produced to retain the gel strength of 900g/cm^2, it is widely used in food, pharmaceutical, daily chemical industries and bio engineering, et...展開 Agar-Agar AG101 is a polysaccharide extracted from seaweeds that is a white or yellowish powder. This product is produced to retain the gel strength of 900g/cm^2, it is widely used in food, pharmaceutical, daily chemical industries and bio engineering, etc. This product has a function of health care to the human body, such as clearing the intestinal by removing noxious substances and lowering blood sugar. Apart from that, Agar-agar is widely used as a base of bacterium culture medium and microbe carrier in medicine, agriculture and bio engineering. 收起 | |
| Agar-Agar AG102 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Agar-Agar AG102 is a polysaccharide extracted from seaweeds that is a white or yellowish powder. This product is produced to retain the gel strength of 800g/cm^2, it is widely used in food, pharmaceutical, daily chemical industries and bio engineering, et...展開 Agar-Agar AG102 is a polysaccharide extracted from seaweeds that is a white or yellowish powder. This product is produced to retain the gel strength of 800g/cm^2, it is widely used in food, pharmaceutical, daily chemical industries and bio engineering, etc. This product has a function of health care to the human body, such as clearing the intestinal by removing noxious substances and lowering blood sugar. Apart from that, Agar-agar is widely used as a base of bacterium culture medium and microbe carrier in medicine, agriculture and bio engineering. 收起 | |
| Agar-Agar AG103 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Agar-Agar AG103 is a polysaccharide extracted from seaweeds that is a white or yellowish powder. This product is produced to retain the gel strength of 700g/cm^2, it is widely used in food, pharmaceutical, daily chemical industries and bio engineering, et...展開 Agar-Agar AG103 is a polysaccharide extracted from seaweeds that is a white or yellowish powder. This product is produced to retain the gel strength of 700g/cm^2, it is widely used in food, pharmaceutical, daily chemical industries and bio engineering, etc. This product has a function of health care to the human body, such as clearing the intestinal by removing noxious substances and lowering blood sugar. Apart from that, Agar-agar is widely used as a base of bacterium culture medium and microbe carrier in medicine, agriculture and bio engineering. 收起 | |
| Alpha Lipoic Acid | QHNUTRACEUTICALS CO., LTD. | Alpha Lipoic Acid comes in the form of a yellowish, crystalline powder and is an antioxidant produced naturally in the body, but is also found in red meat and yeast. This product attacks free radicals and is both fat and water soluble. It is also shown to...展開 Alpha Lipoic Acid comes in the form of a yellowish, crystalline powder and is an antioxidant produced naturally in the body, but is also found in red meat and yeast. This product attacks free radicals and is both fat and water soluble. It is also shown to help lower blood sugar levels, and is often used as nutritional supplements. 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 | |
| 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 | |
| Bacteriological Agar | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Bacteriological Agar is extracted from red seaweed by advanced technology. It is produced as a white or yellowish powder and is suitable to be widely used in various of microbiology, plant tissue culture and culture medium preparation. | |
| BCAA 2:1:1 | QHNUTRACEUTICALS CO., LTD. | BCAA 2:1:1 is short for Branched-Chain Amino Acids that are made up of leucine, isoleucine, and valine which are primarily metabolized in skeletal muscles. BCAA serves as both an important energy substrate during exercise and a precursor for the synthesis...展開 BCAA 2:1:1 is short for Branched-Chain Amino Acids that are made up of leucine, isoleucine, and valine which are primarily metabolized in skeletal muscles. BCAA serves as both an important energy substrate during exercise and a precursor for the synthesis of other amino acids and proteins. This product is provided as white crystals or a white crystalline powder and is used as a nutritional supplement in functional foods and beverages. 收起 | |
| Beta-Alanine | QHNUTRACEUTICALS CO., LTD. | Beta-Alanine is a naturally occurring beta amino acid produced in muscle tissue as a component of carnosine. Carnosine acts as a buffering agent, delaying acidic build-up that causes muscle failure and fatigue. This product is provided as a white powder o...展開 Beta-Alanine is a naturally occurring beta amino acid produced in muscle tissue as a component of carnosine. Carnosine acts as a buffering agent, delaying acidic build-up that causes muscle failure and fatigue. This product is provided as a white powder or crystalline powder and is used as a nutritional supplement in sports drinks and powders. 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 | |
| Brewtan® A | Ajinomoto NaturalSpecialities | Brewtan® A is an affordable, high molecular weight food grade hydrolysable tannic acid that is suitable for brewing applications. It is a low-cost version of Brewtan® B. This grade is specifically designed for early stage stabilization of beer during mash...展開 Brewtan® A is an affordable, high molecular weight food grade hydrolysable tannic acid that is suitable for brewing applications. It is a low-cost version of Brewtan® B. This grade is specifically designed for early stage stabilization of beer during mash-in or boiling. A pure, 100 % natural extract derived from renewable plant materials, it contains no preservatives or additives. 收起 | |
| Brewtan® B | Ajinomoto NaturalSpecialities | Brewtan® B is a premium, high molecular weight food grade hydrolysable tannic acid specially purified for brewing applications. This grade is specifically designed for early stage stabilisation of beer during mash-in or boiling. A pure, 100 % natural extr...展開 Brewtan® B is a premium, high molecular weight food grade hydrolysable tannic acid specially purified for brewing applications. This grade is specifically designed for early stage stabilisation of beer during mash-in or boiling. A pure, 100 % natural extract derived from renewable plant materials, it contains no preservatives or additives. 收起 | |
| Brewtan® C | Ajinomoto NaturalSpecialities | Brewtan® C is an ultra-high purity, high molecular weight hydrolysable tannic acid, specially designed for the stabilization of beer in maturation. A 100 % natural extract derived from renewable plant materials, it contains no preservatives or additives. | |
| Brewtan® F | Ajinomoto NaturalSpecialities | Brewtan® F is an extremely high purity, high molecular weight hydrolysable tannic acid developed specifically for the stabilization of beer during end-filtration. Due to its unique purification process, virtually all low molecular weight impurities are re...展開 Brewtan® F is an extremely high purity, high molecular weight hydrolysable tannic acid developed specifically for the stabilization of beer during end-filtration. Due to its unique purification process, virtually all low molecular weight impurities are removed. A 100 % natural extract derived from renewable plant materials, it contains no preservatives or additives. 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 | |
| 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 | |
| Chromium Picolinate | QHNUTRACEUTICALS CO., LTD. | Chromium Picolinate is a bright red or pink powder with a slight odor and unpleasant taste. It is a combination of the element chromium and picolinic acid. This product is used as a nutritional supplement and is marketed as an aid in weight loss by increa...展開 Chromium Picolinate is a bright red or pink powder with a slight odor and unpleasant taste. It is a combination of the element chromium and picolinic acid. This product is used as a nutritional supplement and is marketed as an aid in weight loss by increasing levels of insulin. 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 | |
| Coenzyme Q10 | QHNUTRACEUTICALS CO., LTD. | Coenzyme Q10 is a yellow to orange, crystalline powder and is a naturally occurring substance within the body that can be used as a food additive or nutritional supplement. It is believed to reduce the effects of aging, increase heart health, and decrease...展開 Coenzyme Q10 is a yellow to orange, crystalline powder and is a naturally occurring substance within the body that can be used as a food additive or nutritional supplement. It is believed to reduce the effects of aging, increase heart health, and decrease high blood pressure. It can be found naturally in red meat, fish, poultry, nuts, canola oil, and soybean oil. 收起 | |
| Compound Powder | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Compound Powder is extracted with advanced process technology. Comparing with using single carrageenan, using Compound Powder will promote the usage value, and extends the application range. Compound Powder also enhances the water binding ability and elas...展開 Compound Powder is extracted with advanced process technology. Comparing with using single carrageenan, using Compound Powder will promote the usage value, and extends the application range. Compound Powder also enhances the water binding ability and elasticity, makes the jelly and gum products less of syneresis, makes the soft candy products more elastic. Furthermore, it is widely used in the liquid products, especially in various dairy products, has properties of good suspending of solid matter without gelation. 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-Aspartic Acid | QHNUTRACEUTICALS CO., LTD. | D-Aspartic Acid is a white or almost white, crystalline powder that is soluble in water, but insoluble in ether and alcohol. In humans, it modulates melatonin synthesis in the pineal gland. It is used in food as a nutritional supplement and is found in so...展開 D-Aspartic Acid is a white or almost white, crystalline powder that is soluble in water, but insoluble in ether and alcohol. In humans, it modulates melatonin synthesis in the pineal gland. It is used in food as a nutritional supplement and is found in some sports drinks or powders. 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 | |
| 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. | |
| 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 | |
| Glycine | QHNUTRACEUTICALS CO., LTD. | Glycine is a white crystalline powder with a sweet taste and is used as a flavoring agent, sweetener, and nutritional supplement. This product is often used in alcoholic beverages, jams, edible salt, soy sauce, vinegar, and some processed meats. | |
| 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 | |
| Guar Gum | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Guar gum, a natural polysaccharide, is the ground endosperm of the seed of plant Cyamopsis tetragonolobus. it is widely used to improve the quality of food products.products. Guar gum is white to cream-white in color, free flowing powder, almost odorless,...展開 Guar gum, a natural polysaccharide, is the ground endosperm of the seed of plant Cyamopsis tetragonolobus. it is widely used to improve the quality of food products.products. Guar gum is white to cream-white in color, free flowing powder, almost odorless, it readily disperses and dissolves in cold and hot water to form viscous solution and is mainly used as a thickener in food products. 收起 | |
| Ham & Sausage Powder-Cuttingmix Type HP-ZB-001 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Ham & Sausage Powder-Cuttingmix Type HP-ZB-001 is a kind of products is a compound powder that mainly composed of the seaweed extractions. This product retains a gel strength of 1100 g/cm^2 and is mainly used to simply cut and blend meat enema products. I...展開 Ham & Sausage Powder-Cuttingmix Type HP-ZB-001 is a kind of products is a compound powder that mainly composed of the seaweed extractions. This product retains a gel strength of 1100 g/cm^2 and is mainly used to simply cut and blend meat enema products. It has the properties of high viscosity and good gel strength, etc. For the high viscosity, It can bind with protein effectively, improve the adhesive force of meat paste, enhance the elasticity and toughness of the products, and make the slicing further smooth. It also can increase the yield of the products and prevent the syneresis of the products effectively. 收起 | |
| Ham & Sausage Powder-Cuttingmix Type HP-ZB-002 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Ham & Sausage Powder-Cuttingmix Type HP-ZB-001 is a kind of products is a compound powder that mainly composed of the seaweed extractions. This product retains a gel strength of 800 g/cm^2 and is mainly used to simply cut and blend meat enema products. It...展開 Ham & Sausage Powder-Cuttingmix Type HP-ZB-001 is a kind of products is a compound powder that mainly composed of the seaweed extractions. This product retains a gel strength of 800 g/cm^2 and is mainly used to simply cut and blend meat enema products. It has the properties of high viscosity and good gel strength, etc. For the high viscosity, It can bind with protein effectively, improve the adhesive force of meat paste, enhance the elasticity and toughness of the products, and make the slicing further smooth. It also can increase the yield of the products and prevent the syneresis of the products effectively. 收起 | |
| Ham & Sausage Powder-Injection Type HP-Z-001 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Ham & Sausage Powder-Injection type is a compound powder that is mainly composed of the seaweed extractions, this product retains a gel strength of 800 g/cm^2, and is specially made as a injectable type of product for meat applications as a modifier. The ...展開 Ham & Sausage Powder-Injection type is a compound powder that is mainly composed of the seaweed extractions, this product retains a gel strength of 800 g/cm^2, and is specially made as a injectable type of product for meat applications as a modifier. The main properties of this product are: low viscosity, easy dispersion, good suspending stability, excellent water retention and high gel strength, etc. It can maintain the moisture of the products during the heating process, increase the yield of the final products, tenderize the texture of the products, releasing the special flavor of the products and to improve the taste of the products. 收起 | |
| Ham & Sausage Powder-Injection Type HP-Z-002 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Ham & Sausage Powder-Injection type is a compound powder that is mainly composed of the seaweed extractions, this product retains a gel strength of 600 g/cm^2, and is specially made as a injectable type of product for meat applications as a modifier. The ...展開 Ham & Sausage Powder-Injection type is a compound powder that is mainly composed of the seaweed extractions, this product retains a gel strength of 600 g/cm^2, and is specially made as a injectable type of product for meat applications as a modifier. The main properties of this product are: low viscosity, easy dispersion, good suspending stability, excellent water retention and high gel strength, etc. It can maintain the moisture of the products during the heating process, increase the yield of the final products, tenderize the texture of the products, releasing the special flavor of the products and to improve the taste of the products. 收起 | |
| Ham & Sausage Powder-Tumbling Type HP-G-001 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Ham & Sausage Powder-Tumbling Type is a compound powder that is mainly composed of seaweed extractions, together with other natural hydrocolloids. this product retains a gel strength of 1200 g/cm^2 It is specially designed to apply in a tumbling type proc...展開 Ham & Sausage Powder-Tumbling Type is a compound powder that is mainly composed of seaweed extractions, together with other natural hydrocolloids. this product retains a gel strength of 1200 g/cm^2 It is specially designed to apply in a tumbling type process for meat applications, it can enhance and restructure the viscosity of meat granule, meat paste and other related fillings during a tumbling process. This product is used to improve the mouth feeling of products, and give the property of sliving and water retention, and increase the yield of the product. 收起 | |
| Ham & Sausage Powder-Tumbling Type KC3005 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Ham & Sausage Powder-Tumbling Type is a compound powder that is mainly composed of seaweed extractions, together with other natural hydrocolloids. this product retains a gel strength of 800 g/cm^2 It is specially designed to apply in a tumbling type proce...展開 Ham & Sausage Powder-Tumbling Type is a compound powder that is mainly composed of seaweed extractions, together with other natural hydrocolloids. this product retains a gel strength of 800 g/cm^2 It is specially designed to apply in a tumbling type process for meat applications, it can enhance and restructure the viscosity of meat granule, meat paste and other related fillings during a tumbling process. This product is used to improve the mouth feeling of products, and give the property of sliving and water retention, and increase the yield of the product. 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 | |
| HMB-CA | QHNUTRACEUTICALS CO., LTD. | HMB-CA is a white powder and a calcium salt of HMB. It is used as a nutritional supplement, health food additive, and can be found in some sports drinks or powders for its effects on reducing muscle catabolism and promoting fat loss. | |
| Inositol | QHNUTRACEUTICALS CO., LTD. | Inositol is an odorless, white, crystalline powder with a sweet taste. It is a naturally occurring nutrient that is usually classified as a carbocyclic polyol. In the human body, it plays a major role in preventing the collection of fats in the liver as w...展開 Inositol is an odorless, white, crystalline powder with a sweet taste. It is a naturally occurring nutrient that is usually classified as a carbocyclic polyol. In the human body, it plays a major role in preventing the collection of fats in the liver as well as promoting healthy hair growth. This product is used as a nutritional food additive and is often used in functional foods and energy drinks. 收起 | |
| Iota Carrageenan SPB101 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Iota Carrageenan SPB101 is extracted from Spinosum, it forms weak but elastic gel that retains a gel strength of 70 g/cm^2 and a viscosity of 50 / mpa.s, This product contains <0.0002 Arsenic mg/kg and <0.001 Lead mg/kg used in products like toothpaste, a...展開 Iota Carrageenan SPB101 is extracted from Spinosum, it forms weak but elastic gel that retains a gel strength of 70 g/cm^2 and a viscosity of 50 / mpa.s, This product contains <0.0002 Arsenic mg/kg and <0.001 Lead mg/kg used in products like toothpaste, and salad dressing. This product is produced to both refined and semi refined carrageenan, developed series of the carrageenan’s blending products, like jelly powder, pudding powder, soft candy and ham sausage powder, etc. 收起 | |
| Jelly Powder JP-A-002 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Jelly Powder JP-A-002 is a compound powder that has a gel strength of 800 and mainly consists of konjac powder with carrageenan. This jelly powder has the characteristics of, good transparency, high gel strength, good mouth feeling, and no bitter taste. T...展開 Jelly Powder JP-A-002 is a compound powder that has a gel strength of 800 and mainly consists of konjac powder with carrageenan. This jelly powder has the characteristics of, good transparency, high gel strength, good mouth feeling, and no bitter taste. This product can be applied to, confectionery, bakery, dairy & cheese, meat, sauces, and dressings. 收起 | |
| Jelly Powder JP-B-001 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Jelly Powder JP-A-002 is a compound powder that has a gel strength of 500 and mainly consists of konjac powder with carrageenan. This jelly powder has the characteristics of, good transparency, high gel strength, good mouth feeling, and no bitter taste. T...展開 Jelly Powder JP-A-002 is a compound powder that has a gel strength of 500 and mainly consists of konjac powder with carrageenan. This jelly powder has the characteristics of, good transparency, high gel strength, good mouth feeling, and no bitter taste. This product can be applied to, confectionery, bakery, dairy & cheese, meat, sauces, and dressings. 收起 | |
| Jelly Powder JP-B-007 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Jelly Powder JP-A-002 is a compound powder that has a gel strength of 500 and mainly consists of konjac powder with carrageenan. This jelly powder has the characteristics of, good transparency, high gel strength, good mouth feeling, and no bitter taste. T...展開 Jelly Powder JP-A-002 is a compound powder that has a gel strength of 500 and mainly consists of konjac powder with carrageenan. This jelly powder has the characteristics of, good transparency, high gel strength, good mouth feeling, and no bitter taste. This product can be applied to, confectionery, bakery, dairy & cheese, meat, sauces, and dressings. 收起 | |
| Konjac Gel CKA1220 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Konjac Gel CKA1220 retains a viscosity of >25000 and glucomannan of 75% is a kind of pure natural hydrocolloids, that retains it is refined Konjac powder processed by alcohol precipitation. It is white in color, fine in particle size, high viscosity and ...展開 Konjac Gel CKA1220 retains a viscosity of >25000 and glucomannan of 75% is a kind of pure natural hydrocolloids, that retains it is refined Konjac powder processed by alcohol precipitation. It is white in color, fine in particle size, high viscosity and with no special smell of Konjac, stable when dissolved in the water. This product is applicable for thickeners, stabilizers, film formers and, emulsifiers. 收起 | |
| Konjac Gel CKA5012 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Konjac Gel CKA5012 retains a viscosity of >25000 and glucomannan of 75% is a kind of pure natural hydrocolloids, that retains it is refined Konjac powder processed by alcohol precipitation. It is white in color, fine in particle size, high viscosity and ...展開 Konjac Gel CKA5012 retains a viscosity of >25000 and glucomannan of 75% is a kind of pure natural hydrocolloids, that retains it is refined Konjac powder processed by alcohol precipitation. It is white in color, fine in particle size, high viscosity and with no special smell of Konjac, stable when dissolved in the water. This product is applicable for thickeners, stabilizers, film formers and, emulsifiers. 收起 | |
| Konjac Gel CKAA1220 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Konjac Gel CKA1220 retains a viscosity of >36000 and glucomannan of 90% is a kind of pure natural hydrocolloids, that retains it is refined Konjac powder processed by alcohol precipitation. It is white in color, fine in particle size, high viscosity and ...展開 Konjac Gel CKA1220 retains a viscosity of >36000 and glucomannan of 90% is a kind of pure natural hydrocolloids, that retains it is refined Konjac powder processed by alcohol precipitation. It is white in color, fine in particle size, high viscosity and with no special smell of Konjac, stable when dissolved in the water. This product is applicable for thickeners, stabilizers, film formers and, emulsifiers. 收起 | |
| Konjac Gel CKAA2030 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Konjac Gel CKAA2030 retains a viscosity of >36000 and glucomannan of 90% is a kind of pure natural hydrocolloids, that retains it is refined Konjac powder processed by alcohol precipitation. It is white in color, fine in particle size, high viscosity and...展開 Konjac Gel CKAA2030 retains a viscosity of >36000 and glucomannan of 90% is a kind of pure natural hydrocolloids, that retains it is refined Konjac powder processed by alcohol precipitation. It is white in color, fine in particle size, high viscosity and with no special smell of Konjac, stable when dissolved in the water. This product is applicable for thickeners, stabilizers, film formers and, emulsifiers. 收起 | |
| Konjac Gel CKAA5012 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Konjac Gel CKA5012 retains a viscosity of >36000 and glucomannan of 80% is a kind of pure natural hydrocolloids, that retains it is refined Konjac powder processed by alcohol precipitation. It is white in color, fine in particle size, high viscosity and ...展開 Konjac Gel CKA5012 retains a viscosity of >36000 and glucomannan of 80% is a kind of pure natural hydrocolloids, that retains it is refined Konjac powder processed by alcohol precipitation. It is white in color, fine in particle size, high viscosity and with no special smell of Konjac, stable when dissolved in the water. This product is applicable for thickeners, stabilizers, film formers and, emulsifiers. 收起 | |
| Konjac Gel CKAB1220 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Konjac Gel CKAA2030 retains a viscosity of >32000 and glucomannan of 85% is a kind of pure natural hydrocolloids, that retains it is refined Konjac powder processed by alcohol precipitation. It is white in color, fine in particle size, high viscosity and...展開 Konjac Gel CKAA2030 retains a viscosity of >32000 and glucomannan of 85% is a kind of pure natural hydrocolloids, that retains it is refined Konjac powder processed by alcohol precipitation. It is white in color, fine in particle size, high viscosity and with no special smell of Konjac, stable when dissolved in the water. This product is applicable for thickeners, stabilizers, film formers and, emulsifiers. 收起 | |
| Konjac Gel CKBB1220 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Konjac Gel CKBB1220 retains a viscosity of >25000 and glucomannan of 80% is a kind of pure natural hydrocolloids, that retains it is refined Konjac powder processed by alcohol precipitation. It is white in color, fine in particle size, high viscosity and...展開 Konjac Gel CKBB1220 retains a viscosity of >25000 and glucomannan of 80% is a kind of pure natural hydrocolloids, that retains it is refined Konjac powder processed by alcohol precipitation. It is white in color, fine in particle size, high viscosity and with no special smell of Konjac, stable when dissolved in the water. This product is applicable for thickeners, stabilizers, film formers and, emulsifiers. 收起 |
