Food Additives

HGH Fragment 176-191 is a synthetic part sequences of human pituitary growth hormone. HGH Fragment 176-191 had anti-insulin activity in rats in vivo and in vitro. It is widely applied in the fields of medicine and health. It can also increase the body's metabolic rate and energy consumption. It is often used as a sports enhancer or as part of a weight loss therapy. CAS No.: 66004-57-7 EC Number: 200-001-8 Solubility: DMSO (Slightly), Methanol (Slightly)

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Glycine is a non-essential amino acid that is widely present in the human body and participates in protein synthesis, metabolic regulation and various physiological functions. Its core functions include regulating neurotransmitters, antioxidation, promoting collagen production, assisting detoxification and improving sleep quality, etc. It is widely used in the medical, health care products and food industries. Top Quality Glycine 80Mesh Advantages: Sweetness and low calories: Glycine has a sweetness of 70% that of sucrose, but its calorie content is only 1.96 kcal/g, making it suitable for low-sugar food applications. Water solubility and stability: Glycine is highly soluble in water, resistant to high temperatures and acids and alkalis, and suitable for various processing conditions. Versatility: Glycine has the properties of flavoring, preservative, buffering and antioxidant. Metabolic regulation: Glycine is involved in protein synthesis, detoxification and collagen production. Antioxidation: Glycine inhibits lipid oxidation and extends the shelf life of food.

Calcium L-aspartate is a white powder, odorless, hygroscopic, readily soluble in water, slightly soluble in organic solvents, and its aqueous solution is neutral. Calcium L-aspartate is stable in high-temperature or neutral/alkaline environments and is suitable for various processing conditions. Advantages: High absorption rate:  Calcium L-aspartate chelating structure promotes the efficient absorption of calcium ions in the small intestine (superior to calcium carbonate, calcium phosphate, etc.). Mild and non-irritating: Calcium L-aspartate has little irritation to the gastrointestinal tract and is suitable for people with insufficient gastric acid secretion (such as the elderly). Synergistic nutrition: Calcium L-aspartate provides calcium while supplementing aspartic acid (participating in energy metabolism and immune regulation).

Sodium diacetate (SDA) is one of the most excellent new varieties for mold prevention and preservation in grain, food, and feed additives. It has high efficiency in mold prevention, preservation, and increasing nutritional value. It is suitable for safe storage of grain seeds, as well as for mold prevention and preservation of feed, increasing nutritional value, and improving palatability. It is especially suitable for the preservation of corn and grains, and its effect is better than that of calcium propionate. The addition amount is only half of calcium propionate, but the price is lower than that of calcium propionate. Advantage Security Food Grade Sodium Diacetate has low toxicity, with an allowable daily intake (ADI) of 0-15mg/kg per person. Sodium diacetate's final metabolites in the body are carbon dioxide and water, with no residue and no toxic side effects Nutritional value Sodium diacetate is used for the preservation of forage silage, which can improve the utilization rate of protein in forage.

Pectin is white or yellow or light gray, light brown coarse powder to fine powder, almost odorless, sticky taste. Dissolved in 20 times water, forming a milky viscous colloidal solution, is weakly acidic. Strong heat resistance, almost insoluble in ethanol and other organic solvents. Low ester pectin is mainly used in general or low acid jam, jelly, jelly and frozen desserts, salad dressing, ice cream, yogurt and so on. Specification ITEM STANDARD  RESULT Appearance White, pale yellow, light grey or light brown White, pale yellow, light grey or light brown State Powder Powder Esterification degree (DE) % 58-62 60.9 Drying reduction /% ≤12 6.8 Acid insoluble ash /% ≤1 0.8 Sulfur dioxide /% ≤50 35.7 Total galacturonic acid /% ≥65 75.3 Pb/(mg/kg) ≤5 2.2 (Methanol + ethanol + isopropyl alcohol) /% ≤1 0.54

Food Additive Lactitol is a white crystal or crystalline powder, odorless, slightly sweet, its sweetness is 0.3-0.39 times that of sucrose, low hygroscopicity, suitable for adding to low-sweetness foods. Advantages: Lactitol has a lower calorie content Lactitol is noncaries when added to food Lactitol has the function of regulating the intestine Lactitol has the function of protecting liver Specification ITEM STANDARD (GB1886.98-2024) RESULT Appearance White crystals powder White crystals powder Lactitol content(dry substance）w/% 95.0 ~102.0 99.14 Other polyols(dry substance）w/% ≤2.5 0.15 Hydration      w/% ≤1.5 0.7 Reducing sugar   w/% ≤0.1 < 0.1 chloride  (dry substance）mg/kg ≤100.0 < 100 sulfate   (dry substance）mg/kg ≤200.0 < 200 Burning residue (dry substance）w/% ≤0.1 0.04 Nickel (Ni)/ mg/kg  ≤2.0 < 2.0

Molecular formula: C21H22O9 [Chemical name] : 10-glucopyranoyl-1, 8-dihydroxy-3-hydroxymethyl-9 (10H) - anthrone [Product name] : Aloin, aloe extract, barbuloin, barba, aloin emodin, aloin; 【 Main ingredient 】 : aloin [Product appearance] : low content is brown powder, high content is light yellow powder; [Physical properties] : Melting point :148 ~ 149oC(ethanol), monohydrate melting point 70 ~ 80 oC. [α]D+21°(water),[α]D-8.3°. Slightly agarwood odor, bitter taste, soluble in pyridine, soluble in glacial acetic acid, formic acid, acetone, methyl acetate, and ethanol, 1 part dissolved in 130 parts water. [Raw material source] : Curacao aloe [Application direction] : raw materials 【 Supply specification 】 : Aloin A10%; 20%; 40%; 60%; 90%; 95%; [Detection method] : HPLC [Storage method] : Store in a cool and dry place, avoid light and high temperature.

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Cake flavor, whether natural or artificial, is a versatile ingredient used to add the delicious taste of cake to a wide variety of foods and beverages. It captures the sweet, buttery, and often vanilla-like essence of cake, making it a popular choice for enhancing flavors in both sweet and creative applications.

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Sodium alginate, a natural polysaccharide derived from seaweed, is widely employed as a versatile thickening, stabilizing, and gelling agent in food, pharmaceutical, and textile applications. CAS Number: 9005-38-3 EINECS NO.: 618-238-3 Molecular Formula: (C6H7NaO6)n Purity (%): Typically 95% or higher Appearance: Off-white to light yellowish powder Packing:25kgs/bag Sodium Alginate Uses Food Industry: Used as a thickening, stabilizing, and gelling agent in sauces, dressings, desserts, and dairy products. Pharmaceutical Industry: Utilized as a binder and controlled-release agent in drug formulations. Textile Industry: Employed as a thickener and binder for dyes in textile printing and dyeing processes. Biotechnology: Used in cell encapsulation and tissue engineering applications. Cosmetics Industry: Found in cosmetics and skincare products as an emulsifier, thickener, and stabilizer. Dental Impressions: Used for making dental impressions in dentistry. Wound Dressings: Incorporated into wound dressings for moisture absorption and wound healing support.

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Crystalline fructose is monosaccharides, have high chemical activity, naturally exists in honey, Jerusalem artichoke and chicory, etc

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Maltitol is a kind of disaccharides alcohol, which is made of maltose by reduction method.

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Trehalose as white crystals, soluble in water and hot alcohol, insoluble in ether. Fehling's solution can not make the reduction, nor can it be crude α- glucosidase hydrolysis to give D- glucose 2mol when acid hydrolysis. Their solution is stable, colorless, odorless, taste somewhat sweet.

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IMO is one of functional oligosaccharides which can improve intestine environment and body health

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Resistant dextrin is also called digestion-resistant maltodextrin. It is a soluble corn fiber that acts as a low-calorie bulking agent containing min 90 percent dietary fiber.

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