Theanine is an amino acids discovered by Japanese researchers in 1950 from Yuluo green tea, which is capable of giving off the flavor component of green tea. Represented by chewing gums and candies, theanine has been …
Xanthan gum is a biosynthetic gum in the form of a whitish or yellowish powder. It is a high molecular polysaccharide polymer made from starch as the main raw material, by the microorganism Bacillus flavus under specific …
1、Sodium alginate It is used to replace starch and gelatin as stabilizer for ice cream, which can control the formation of ice crystals and improve the taste of ice cream. 2、Many dairy products, such as refined cheese, …
Edible gelatin and industrial gelatin are gelatin, basically no difference in appearance, the average consumer can not identify, and the difference lies in the raw materials and different uses. The reason why there will …
Soy protein, known as soy protein, is the protein contained in soy products, which is about 38% or more, four to five times more than cereals. Soy protein is a plant-based protein. Soy protein is a kind of plant …
Allulose is a well-studied rare sugar that has been granted GRAS certification by the US FDA, meaning it is generally recognized as safe as a food ingredient under the conditions of intended use in food and beverages. …
Natural Vitamin E has very many benefits for the human body, and it plays a very important role in both health and beauty. Slows down skin aging and lightens blemishes Numerous studies have concluded that Vitamin E slows …
1. Agar (Agar or Agar Powder, E406, 9002-18-0) can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. 2. It can be used in beverages, jellies, ice creams, cakes, candies, canned …
As an edible flavoring, vanillin is widely used in a variety of flavored food products that need to add a creamy scent, such as cakes, cold beverages, chocolates, candies and so on. However, recent media reports claim …
Malic acid, also known as 2-hydroxybutanedioic acid, has two stereoisomers due to an asymmetric carbon atom in the molecule. In nature, it exists in three forms, i.e., D-malic acid, L-malic acid and its mixture DL-malic …