CAS 37220 17 0

  • 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.

  • Top Quality Food Additive Kosher Halal Rennet/ Chymosin/Rennin/Calf Rennet CAS: 9001-98-3
    Top Quality Food Additive Kosher Halal Rennet/ Chymosin/Rennin/Calf Rennet CAS: 9001-98-3

    Chymosin is a kind of natural biological enzyme prepared by using biological engineering technology to separate and purify the immature fruit of natural papaya. Its molecular weight is 36000, which belongs to sparse base (-SH) enzyme.

  • Sodium Saccharin Sweetener Artificial Sweeteners
    Sodium Saccharin Sweetener Artificial Sweeteners

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

  • Halal/Vegan/Vegetable/HPMC/Pullulan/Gelatin/Clean/Size 00 Capsules
    Halal/Vegan/Vegetable/HPMC/Pullulan/Gelatin/Clean/Size 00 Capsules

    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.

  • Food Additives Cheese Rennet CAS 9042-08-4 Chymosin Powder Manufacture Sale Chymosin Raw Material...
    Food Additives Cheese Rennet CAS 9042-08-4 Chymosin Powder Manufacture Sale Chymosin Raw Material Chymosin

    Chymosin is a kind of natural biological enzyme prepared by using biological engineering technology to separate and purify the immature fruit of natural papaya. Its molecular weight is 36000, which belongs to sparse base (-SH) enzyme.

  • Food Grade 50%/70%/99% Phytic Acid
    Food Grade 50%/70%/99% Phytic Acid

    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.

  • Shirataki Pasta Raw Material Konjac Root Powder Glucomannan
    Shirataki Pasta Raw Material Konjac Root Powder Glucomannan

    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.

  • Pure Phycocyanin Spirulina Extract Powder
    Pure Phycocyanin Spirulina Extract Powder

    Phycocyanin is a phycobiliprotein that is purified from edible spirulina by water extraction and membrane separation technology. It is the most unique active substance in the nutritional components of spirulina. This natural Blue pigment is pure and clear.

  • High Quality Apple Cider Vinegar Powder (Acetic acid 4%~10%)
    High Quality Apple Cider Vinegar Powder (Acetic acid 4%~10%)

    Appearance:White powder
    Moisture:8.0% Max
    Total Nitrogen:6% Min

  • Food Sweetener 149-32-6 Erythritol
    Food Sweetener 149-32-6 Erythritol

    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.

  • Konjac Extract Glucomannan CAS No. 37220-17-0 High Purity
    Konjac Extract Glucomannan CAS No. 37220-17-0 High Purity

    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.

  • Factory Price Food Additive Gelatin CAS No. 9000-70-8 Bloom 180-240 for Confectionery
    Factory Price Food Additive Gelatin CAS No. 9000-70-8 Bloom 180-240 for Confectionery

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

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