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Food Additive

  • Gellan Gum CAS 71010-52-1
    Gellan Gum CAS 71010-52-1

    Gellan gum (E418) is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from Sphingomonas elodea (previously called Pseudomonas elodea), in a manner similar to xanthan.

  • Agar CAS 9002-18-0
    Agar CAS 9002-18-0

    Agar is widely used on beverages, jelly, ice cream, cakes, soft sweets, can, meat products, soup food, cold food, plant culture, Microbial culture medium, cosmetic products and so on.

  • Pullulan CAS 9057-02-7
    Pullulan CAS 9057-02-7

    Pullulan is a linear homopolysaccharide of glucose, which is produced as a water-soluble, extracellular polysaccharide by certain strains of the polymorphic fungus Aureobasidium pullulans (De Bary) Arnaud.

  • Carrageenan CAS 11114-20-8
    Carrageenan CAS 11114-20-8

    Carrageenan, a natural hydrocolloid, is a powder extracted from various species of red algae that are farmed and processed.

  • Konjac Gum Glucomannan CAS 37220-17-0
    Konjac Gum Glucomannan CAS 37220-17-0

    Konjac gum is also called konjac glucomannan or konjac flour. Konjac gum is made from the root of the konjac plant, which is grown in China, Korea, Taiwan, and Japan. It is composed of 85-90% Glucomamman and is used in Asia to create a flour and a high viscosity jelly.

  • Curdlan CAS 54724-00-4
    Curdlan CAS 54724-00-4

    Curdlan (polysaccharide gel) is generated by microbial fermentation of a polysaccharide. The substance can be heated for its solidification property.

  • Xanthan Gum CAS 11138-66-2
    Xanthan Gum CAS 11138-66-2

    Xanthan gum is also called Yellow adhesive, xanthomonas polysaccharide. It is a kind of monospore polysaccharide generated by fermentation of Pseudomonas flava.

  • Gelatin CAS 9000-70-8
    Gelatin CAS 9000-70-8

    Edible gelatin (Gelatin) is also called hydrolysed animal collagen, which is low in fat & high-protein without cholesterol.

  • Collagen CAS 9007-34-5
    Collagen CAS 9007-34-5

    Fish Collagen Peptide is derived from fish scale/skin which is an enzymatically decomposed product consisting of small peptide molecules. The mean molecular weight of fish collagen peptide is around 2000 DAL.Such small molecular weight can be 100% absorbed by human body.

  • Phytic Acid CAS 83-86-3
    Phytic Acid CAS 83-86-3

    Food industry: antioxidants of oils and fats, fresh-keeping and color-protecting agents for fruits and vegetables and beverages, fresh-keeping and bacteriostatic agents for aquatic products and meat products, biological fermentation promoters, metal ion chelating agents, etc.

  • Sodium Phytate CAS 14306-25-3
    Sodium Phytate CAS 14306-25-3

    Food industry: antioxidants of oils and fats, fresh-keeping and color-protecting agents for fruits and vegetables and beverages, fresh-keeping and bacteriostatic agents for aquatic products and meat products, biological fermentation promoters, metal ion chelating agents, etc.

  • Nisin CAS 1414-45-5
    Nisin CAS 1414-45-5

    Nisin is a polypeptide produced by some strains of Streptococcus Lactic (later termed Lactococcus lactis subspecies lactis ) strain, which contains 34 amino acids.

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