phycocyanin

  • Phycocyanin CAS 11016-15-2
    Phycocyanin CAS 11016-15-2

    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.

  • CAS No. 71010-52-1 Gellan Gum with High Quality Food Additives
    CAS No. 71010-52-1 Gellan Gum with High Quality Food Additives

    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.

  • Sweetener Acesulfame Apsartame Neotame with CAS 165450-17-9
    Sweetener Acesulfame Apsartame Neotame with CAS 165450-17-9

    ​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.

  • 8000 Times Sweetness Neotame for Food Grade CAS No 165450-17-9
    8000 Times Sweetness Neotame for Food Grade CAS No 165450-17-9

    ​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.

  • Food Preservatives Natamycin CAS 7681-93-8
    Food Preservatives Natamycin CAS 7681-93-8

    Information: Natmycin inhibits most yeasts and moulds,including leuconostoc, aspergillus, fusarium, cephalosporium, penicillium, cryptococcosis and histoplasma capsulatum. These bacteria can be suppressed with a small dosage of 1-10ug/ml.

  • Erythritol; CAS No: 149-32-6; Meso-Erythritol; Sweetners
    Erythritol; CAS No: 149-32-6; Meso-Erythritol; Sweetners

    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.

  • Natural Plant Papain Enzyme Food /Cosmetic Grade Papain Digestive Enzymes 200000-800000iu
    Natural Plant Papain Enzyme Food /Cosmetic Grade Papain Digestive Enzymes 200000-800000iu

    Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms.

  • High Quality Gluconic Acid 50% CAS: 99-04-7
    High Quality Gluconic Acid 50% CAS: 99-04-7

    Product Name: Gluconic Acid 50% Solution D escription: Colorless or light yellow transparent, thick liquid Quality Index: JP7Ed CAS: :[ 526-95-4] Formula : C6H11O7 Specification: Packag ing:250 kg/drum Storage & Transportation: In dry, ventilated and clean place Uses:...

  • Konjac Extract; Konjac Glycan; Konjac Glucomannan by UV
    Konjac Extract; Konjac Glycan; Konjac Glucomannan by UV

    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.

  • Wholesale Natural Konjac Gum 95% Glucomannan
    Wholesale Natural Konjac Gum 95% 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.

  • 100% Pure Gellan Gum CAS Number: 71010-52-1
    100% Pure Gellan Gum CAS Number: 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.

  • Food Preservatives Benzoic Acid CAS 65-85-0
    Food Preservatives Benzoic Acid CAS 65-85-0

    ​Product Name:GLUCONO-DELTA-LACTONE or delta-Gluconolactone
    Description: Colorless crystals or white crystalline powder
    Quality Index: GB/FCC/USP

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