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Acetyl L Carnitine HCL Desheng International Industry Acetyl L Carnitine HCL is a water-solulble amino acid in a white powder form. This product is most commonly used as a functional food additive.
DMAA Desheng International Industry DMAA, also known as 1, 3 Dimethylamylamine, is a chemically synthesised liquid stimulant. This product is most commonly used as a functional food additive to increase workout energy and strength.
L-Alanine Desheng International Industry L-Alanine is a water-soluble amino acid in a white crystal or crystalline powder form. This product is most commonly used as a functional food additive.
L-Arginine Desheng International Industry L-Arginine is an amino acid in a white crystal or crystalline powder form. This product is most commonly used as a functional food additive.
L-Arginine HCL Desheng International Industry L-Arginine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 1119-34-2. L-Arginine HCL is most commonly used as a flavoring agent and functional food additive.
L-Aspartic Acid Desheng International Industry L-Aspartic Acid is an odorless, slightly acidic tasting amino acid in a white crystal or crystalline powder form. This product has a CAS number of 56-84-8. L-Aspartic Acid is most commonly used in beverage applications and as a functional food additive.
L-Carbocysteine (S-CMC) Desheng International Industry L-Carbocysteine (S-CMC) is a water soluble amino acid in a white crystal or crystalline powder form with a slightly acidic taste. This product has a CAS number of 638-23-3. L-Carbocysteine (S-CMC) is most commonly used as a functional food additive.
L-Carnitine Base Desheng International Industry L-Carnitine Base is an amino acid in a white crystal or hygroscopic crystalline powder form. This product has a CAS number of 541-15-1. L-Carnitine Base is most commonly used as a functional food additive.
L-Carnitine HCL Desheng International Industry L-Carnitine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 6645-46-1. L-Carnitine HCL is most commonly used as a nutritional supplement in beverage applicat...展開 L-Carnitine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 6645-46-1. L-Carnitine HCL is most commonly used as a nutritional supplement in beverage applications. 收起
L-Carnitine Tartrate Desheng International Industry L-Carnitine Tartrate is a water soluble amino acid in a white to off-white crystalline powder form. This product has a CAS number of 36687-82-8. L-Carnitine Tartrate is most commonly used as a functional food additive.
L-Carnosine Desheng International Industry L-Carnosine is an amino acid in a white to off white powder form. This product has a CAS number of 305-84-0. L-Carnosine is most commonly used as a functional food additive.
L-Citrulline Desheng International Industry L-Citrulline is an amino acid in a white crystal or crystalline powder form with a slightly sweet taste. This product has a CAS number of 372-75-8. L-Citrulline is most commonly used as a functional food additive.
L-Cysteine Base Desheng International Industry L-Cysteine Base is an amino acid in a white crystalline powder form. This product has a CAS number of 52-90-4. L-Cysteine Base is most commonly used as a functional food additive.
L-Cysteine HCL Anhydrous Desheng International Industry L-Cysteine HCL Anhydrous is a water-soluble amino acid in a white crystal or crystalline powder form. This product has a CAS number of 52-89-1. L-Cysteine HCL Anhydrous is most commonly used in beverage applications and as a functional food additive.
L-Cysteine HCL Monohydrate Desheng International Industry L-Cysteine HCL Monohydrate is an amino acid in a white crystal or crystalline powder form with a strong, acidic taste. This product has a CAS number of 7048-04-6 and is available in USP28 and AJI92 specifications. L-Cysteine HCL Monohydrate is most comm...展開 L-Cysteine HCL Monohydrate is an amino acid in a white crystal or crystalline powder form with a strong, acidic taste. This product has a CAS number of 7048-04-6 and is available in USP28 and AJI92 specifications. L-Cysteine HCL Monohydrate is most commonly used as a functional food additive. 收起
L-Cystine Desheng International Industry L-Cystine is an amino acid in a white crystal or crystalline powder form. This product is almost insoluble in water, and insoluble in ethanol and ether. L-Cystine is most commonly used as a functional food additive.
L-Glutamic Acid Desheng International Industry L-Glutamic Acid is a hot water soluble amino acid in a white, scale, shaped crystal form. This product is most commonly used to manufacture MSG, as a spice, and as a functional food additive.
L-Glutamine Desheng International Industry L-Glutamine is an almost tasteless, odorless amino acid in a colorless to white crystal or crystalline powder form. This product is most commonly used in meat, soup, poultry, salt substitute, and seafood applications, as well as a functional food additiv...展開 L-Glutamine is an almost tasteless, odorless amino acid in a colorless to white crystal or crystalline powder form. This product is most commonly used in meat, soup, poultry, salt substitute, and seafood applications, as well as a functional food additive. 收起
Ancient Grains In Depth: Bulgur, Buckwheat, Millet, Spelt & Teff Jill Frank Ancient grains continually top the lists of new product launches in the US and Europe. Food expert author, Jill Frank, expands on some grains that may not be widely known or understood including bulgur, buckwheat, millet, spelt and teff.
Chemical Leavening; Predictable & Effective Jill Frank Leavening baked goods requires the incorporation of gas to achieve a crumb structure which is light and airy. Leavening can be accomplished mechanically (example: creaming or lamination), biologically (example: yeast or bacteria like sourdough starters), ...展開 Leavening baked goods requires the incorporation of gas to achieve a crumb structure which is light and airy. Leavening can be accomplished mechanically (example: creaming or lamination), biologically (example: yeast or bacteria like sourdough starters), or chemically. In this article, food expert, Jill Frank, talks about carbion dioxide sources, leavening acids and baking powders. 收起
Food Formulator Playbook: Making Chocolate with Cocoa Butter Alternatives Jill Frank This food formulator playbook discusses the exciting ways of making chocolate with cocoa butter alternatives. High demand for this key chocolate ingredient combined with supply challenges sends many food formulators looking for alternatives. This playboo...展開 This food formulator playbook discusses the exciting ways of making chocolate with cocoa butter alternatives. High demand for this key chocolate ingredient combined with supply challenges sends many food formulators looking for alternatives. This playbook discusses Cocoa Butter Substitue (CBS), Cocoa Butter Replacer (CBR), and Cocoa Butter Equivalent (CBE). 收起
Rosemary: A Natural Antioxidant for Clean Label Food Products Jill Frank Rosemary in a natural antioxidant being used for clean label food products. In this article by industry expert Jill Frank, she discusses how rosemary can be used in formulations, as well as their many useful components such as carnosol, carnosic acid, ro...展開 Rosemary in a natural antioxidant being used for clean label food products. In this article by industry expert Jill Frank, she discusses how rosemary can be used in formulations, as well as their many useful components such as carnosol, carnosic acid, rosmarinol and rosmarinic acids that offer antioxidant effects, and aid in extending the shelf life of food products. 收起
Safflower Blooms with Ingredient Possibilities Jill Frank The safflower plant is primarily grown for its seeds, it also has uses as a color and flavor for foods as well as other industries such as cosmetics and textiles. Learn about how safflower petals, seeds and oil may be used for multiple applications in thi...展開 The safflower plant is primarily grown for its seeds, it also has uses as a color and flavor for foods as well as other industries such as cosmetics and textiles. Learn about how safflower petals, seeds and oil may be used for multiple applications in this article from industry expert Jill Frank. 收起
The Basics of Anti-Caking Agents Jill Frank Anti-caking agents are anhydrous compounds that are added in small amounts to dry foods to prevent the particles caking together and ensure the product remains dry and free-flowing. In this article, food expert, Jill Frank discusses the basics of anti-ca...展開 Anti-caking agents are anhydrous compounds that are added in small amounts to dry foods to prevent the particles caking together and ensure the product remains dry and free-flowing. In this article, food expert, Jill Frank discusses the basics of anti-caking agents. She explains the importance of anti-caking agents in foods as well as other industries such as those producing cosmetics and detergents. 收起
Vitamin B3 (Niacin): A Crucial Nutrient Jill Frank In this article food industry expert Jill Frank discusses the crucial nutrient Vitamin B3 also know as Niacin. She discusses recommended intake, the role of B3 in the body as well as recent news updates on Vitamin B3.
Xanthan Gum: A Multifaceted Polysaccharide Jill Frank From bakery to beverages and sauces to ice creams, xanthan gum helps control thickening across a broad assortment of food products. How is this widely-used ingredient created, what are its key properties and how can it be used in your formulations? Read t...展開 From bakery to beverages and sauces to ice creams, xanthan gum helps control thickening across a broad assortment of food products. How is this widely-used ingredient created, what are its key properties and how can it be used in your formulations? Read this ingredient deep dive from Jill Frank for the 411 on xanthan gum. 收起