Chemically, erythritol is simply a four-carbon sugar alcohol. For commercial and industrial purposes, erythritol is made by fermenting glucose then separating and purifying the resulting product.
Xanthan gum is also called Yellow adhesive, xanthomonas polysaccharide. It is a kind of monospore polysaccharide generated by fermentation of Pseudomonas flava.
Lysozyme is Extracted from egg albumen liquid, Lysozyme Chloride can dissolve the cell-wall and sterilize the Gram Positive Bacteria.
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.
Canthaxanthin was first isolated in edible mushrooms. It has also been found in green algae, bacteria, crustaceans, and fish such as carp, golden mullet, seabream and trush wrasse.
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.
Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms.
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.
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.
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.
Edible gelatin (Gelatin) is also called hydrolysed animal collagen, which is low in fat & high-protein without cholesterol.
Neotame represent the new generation of sweeteners, its appearance is white crystalline powder(or kernel), it is 7000-13000 sweeter than sucrose and the thermostable performance is better than aspartame, while just cost 1/3 of aspartame.
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