Food Additive
Additives For Food Packaging
Feed Additive
Anti Corrosion and Preservation
Antioxidants
Colorant
Color Fixative
Bleaching Agents
Flour Treatment Agent
Emulsifier
Thickening Agent
Stabilizer and Coagulator
Anticaking Agent
Bulking Agent
Water Retention Agent
Chewing Gum Bases
Flavor Enhancer
Sweeteners
Acidity Regulators
Food Flavors and Fragrances
Nutritional Fortifier
Enzyme Preparation
Defoamer
Coating Agent
Other Food Additives
Feed Growth Promoters
Feed Trace Elements
Feed Amino Acids and Small Peptides
Feed Vitamins
Feed Deworming Health Agents
Feed Quality Enhancer
Additives For Feed Preservation
Feed Conditioner
Other Feed Additives
CAS:555-43-1
Molecular Formula:C57H110O6
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Propane-1,2,3-Triyl Tristearate; 1,2,3-Trioctadecanoylglycerol; 1,2,3-Trioctadecanoyl-Rac-Glycerol; Bath Wax; Glycerol Trioctadecanoate
Brief Introduction
Glycerin tristearate is ester derivative, which can be used as food emulsifier, brightener, grease coating agent, lubricant and defoaming agent, and also can be used in various cosmetics.
CAS:61791-12-6
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Polyoxyethylene Castor Oil; Polyoxyethylene(10) Castor Oil; Polyethyleneglycol Castor Oil; Castoroil,Ethyleneglycolpolymer; Castoroil,Ethyleneoxidereactionproduct; Castoroil,Polyethoxylated; Polyethoxylatedcastoroil; Castor oil Polyoxyethylene Ether; Emulsifier EL Series; Polyoxyl 35 Castor oil; Castor Oil Ethoxylate; Caster oil Ethoxylate
Brief Introduction
Castor oil polyoxyethylene ether is yellow viscous liquid, resistant to hard water, acid, alkali and inorganic salts. For emulsifying and dissolving oils and other water-insoluble substances. Nonionic solubilizer. It is used as a solubilizer and emulsifier for water-insoluble drugs or other fat-soluble drugs in semi-solid and liquid formulations.
CAS:9000-28-6
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Anogeissusgum; Dhavdagum; Dhowgum; Indian Gum; Gum Ghatti; Gumghattiextrapure; Indian Rum
Brief Introduction
Ghatti Gum is mainly used as thickener, stabilizer, coating agent, emulsifier, and as a substitute for gum arabic.
CAS:9000-70-8
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Teleostean Gelatin; Prionex(R) Absorbablegelatinsponge; Galfoam; fish Gelatin; Gelatinfoam; Porcine Gelatin; Bovine Gelatin; Gelatins; food-Grade Gelatin
Brief Introduction
Gelatin is a kind of white or yellowish, translucent and slightly glossy flake or powder particles formed by partial degradation of collagen in connective tissues such as animal skin, bone, muscle membrane and muscle charm; Therefore, it is also called animal gelatin and fat glue, belonging to a kind of macromolecular hydrophilic colloid.
Brief Introduction
As an antioxidant, it can be used in pastries, candies, and hydrogenated vegetable oils, and can be used in moderation according to production needs. It can also be used as an emulsifier or as a food shortening agent.
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