In food manufacture, it is mainly used to eliminate peculiar smell, improve the stability of flavor, flavor and pigment, enhance the emulsifying capacity and moisture resistance. Improving the taste of food is a good stabilizer and flavoring agent for the pharmaceutical, food and cosmetics manufacturing industry. In medicine, it can improve the solubility and bioavailability of drugs, increase the curative effect or reduce the dosage of drugs, adjust or control the release speed of drugs, reduce the toxic and side effects of drugs, and enhance the stability of drugs. It is mainly used in oral liquid with the highest safety.

2-Nitrobenzyl Chloride

CAS:612-23-7

Molecular Formula:C7H6ClNO2

Alias

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O-Nitrobenzylchloride; 2-Nitrobenzyl Chloride; 1-(Chloromethyl)-2-Nitrobenzene; Alpha-Chloro-2-Nitrotoluene

Brief Introduction

O-nitrobenzyl chloride appears as pale yellow crystals. Insoluble in water. Is thermally unstable.

Lecithin

CAS:306-547-4

Molecular Formula:C42H80NO8P

Alias

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1T6N4D9Yv6; Phosphatidylcholines, Soya; Einecs 306-547-4; Soybean Phosphatidylcholine; Unii-1T6N4D9Yv6

Brief Introduction

Photosphatidlcholines, soya, is a phosphatidylcholine extracted from soybean, which can be used for the preparation of liposomes. Photoshadidilcholines and soya can be used as the carrier of animal administration.

Multiple Vitamin

Brief Introduction

Multivitamins are vitamin drugs used to meet the daily needs of adults and children for water-soluble vitamins.

Sugar Spheres

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Lactose Spheres

Brief Introduction

Sugar spheres: a versatile excipient for oral pellet medications with modified release kinetics.

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