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Food Additive

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CAS:620-23-5
Molecular Formula:C8H8O
3-Methylbenzaldehyde; 3-Methyl-Benzaldehyde; M-Tolualdehyde; Benzaldehyde, 3-Methyl-; Benzaldehyde,3-Methyl; 5-Methylbenzaldehyde; M-Tolyl Aldehyde; M-Toluylaldehyde; 3-Tolylaldehyde; 3-Me-Benzaldehyde; M-Methyl-Benzaldehyde; 3-Tolualdehyde
Brief Introduction
3-Methylbenzaldehyde is an aromatic aldehyde used as a fragrance agent in food and cosmetics. 3-Methylbenzaldehyde is also used as a reagent in the preparation of a wide range of pharmaceutical compounds such as anti-inflammatory agents.
CAS:623-37-0
Molecular Formula:C6H14O
Hexan-3-Ol; Ethyl Propyl Carbinol; 3-Hexyl Alcohol; Poly(Vinyl Alcohol-Co-Ethylene); (R)-Hexan-3-Ol; Ethylpropylcarbinol; Hexanol-(3); Ethyl N-Propyl Carbinol
Brief Introduction
This product is mainly used as food spice.
CAS:626-77-7
Molecular Formula:C9H18O2
Caproic Acid Propyl Ester; N-Propyl Hexanoate; Propyl Caproate; N-Propyl Caproate; N-Propyl N-Caproate; Natural Propyl Hexanoate; Hexanoic Acid Propyl Ester
Brief Introduction
This product is a permitted edible spice. Mainly for the preparation of pineapple, raspberry and other fruit flavor.
CAS:63409-48-3
Molecular Formula:C18H32CaN2O10
Dl-Pantothenic Acid Hemicalcium Salt; Calcium;3-[(2,4-Dihydroxy-3,3-Dimethylbutanoyl)Amino]Propanoate; Dl-Calcium Pantothenate; Calcium Pantothenate, Racemic; Calcium D-Pantothenate
Brief Introduction
Vitamin drugs are used for adjuvant treatment of vitamin B deficiency, peripheral neuritis and postoperative colic.
CAS:6363-53-7
Molecular Formula:C12H24O12
D-Glucose, 4-O-Alpha-D-Glucopyranosyl-, Monohydrate; D-Maltose, H2 O; D-(+)-Maltose Hydrate; D-Maltose Monohydrate; Maltose Monohydrate; MALT Sugar; Starch Sugar; D-Malatose; D-Glucose, 4-O-α-D-Glucopyranosyl-, Monohydrate; D-(+)-Maltose; Maltose H2O; Corn Sweetener; Malatose,D; Starch Syrup
Brief Introduction
This product is a sweetener; Hygroscopic agent. It is mainly used for foods with low sweetness. Although the sweetness is reduced, the concentration remains unchanged, so it can inhibit the reproduction of microorganisms and achieve the purpose of long-term preservation. Using its hygroscopicity can prevent the crystallization of candy, improve the food structure and keep it soft for a long time. It is also suitable for sweetening natural fruit juice.
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