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.
Nisin is a polypeptide produced by some strains of Streptococcus Lactic (later termed Lactococcus lactis subspecies lactis ) strain, which contains 34 amino acids.
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.
Trehalose is a naturally occurred disaccharide and was first discovered in a bacterium grown on rye by Wiggers in 1832.
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.
Product Name: ε-Polylysine 95%
INCI Name: Polylysine
Molecular Formula: (C6H12N2O)n Molecular Weight: 1500~3000
Product Name: ε-Polylysine 95%
INCI Name: Polylysine
Molecular Formula: (C6H12N2O)n Molecular Weight: 1500~3000
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.
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.
Curdlan (polysaccharide gel) is generated by microbial fermentation of a polysaccharide. The substance can be heated for its solidification property.
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.
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