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.
Product Name: ε-Polylysine 95%
INCI Name: Polylysine
Molecular Formula: (C6H12N2O)n Molecular Weight: 1500~3000
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.
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.
Product Name:GLUCONO-DELTA-LACTONE or delta-Gluconolactone
Description: Colorless crystals or white crystalline powder
Quality Index: GB/FCC/USP
Edible gelatin (Gelatin) is also called hydrolysed animal collagen, which is low in fat & high-protein without cholesterol.
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.
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.
Appearance:White powder
Moisture:8.0% Max
Total Nitrogen:6% Min
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.
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.
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