Antioxidants areneutralizers free radicals human body

chemical-categories

Tertiary Butylhydroquinone

tert-Butylhydroquinone is an aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with tert-butyl group. It is a highly effective antioxidant. In foods, it is used as a preservative for unsaturated vegetable oils and many edible animal fats. It does not cause discoloration even in the presence of iron, and does not change flavor or odor of the material to which it is added. It can be combined with other preservatives such as butylated hydroxyanisole. It is used industrially as a stabilizer to inhibit autopolymerization of organic peroxides. In perfumery, it is used as a fixative to lower the evaporation rate and improve stability. It is also added to varnishes, lacquers, resins, and oil field additives.

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Thioctic Acid

Thioctic Acid is an essential nutrient in metabolic.It plays the crucial role in energy reactions that turn both fats and carbohydrates into energy.It also enhance and recycle other antioxidants.It is used for detoxification of heavy metal poisoning in the body.

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Tocopherol

Tocopherols are a class of chemical compounds of which many have vitamin E activity. It is a series of organic compounds consisting of various methylated phenols. The compound α-tocopherol, a common form of tocopherol added to food products. Tocotrienols, which are related compounds, also have vitamin E activity. All of these various derivatives with vitamin activity may correctly be referred to as "vitamin E." Tocopherols and tocotrienols are fat-soluble antioxidants but also seem to have many other functions in the body.

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Tyrosol

Tyrosol is a phenolic antioxidant.Tyrosol present in white wine is also shown to be cardioprotective.Tyrosol is an antioxidant that is naturally present in several foods such as wines and green tea. It protects cells against oxidative damage. Tyrosol presents a significant global antioxidant effect in olive due to its good bioavailability and its high concentration.Tyrosol has also a neuroprotective effect.

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Zinc Ascorbate

Zinc Ascorbate is an antioxidant mineral and an immune booster. It is a natural gentle immune booster and represents optimal nutritional supplement of the vital micromineral Zinc.

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anti microbial LAB GRADE

O-busters are made from chemical components which absorb oxygen. O-busters are best product to protect food because they sick the oxygen from the packaging so that food remains oxygen-free, safe and fresh. It  keeps food bad-odor free.

We are expertise and one of the trusted in manufacturing highly efficient o-busters as the power desiccant agents to control undesirable odors and gasses.

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ascorbic acid

ascorbic acid used as food antioxidant

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ascorbic acid USP >99%

Property for ascorbic acid:

 Ascorbic Acid is a white or slightly yellow crystals or powder,a little acid.m.p.190°C-192°C,easily soluble in water,a little soluble in alcohol and uneasily soluble in Ether and chlorofom and other organic solvent.In solid state it is stable in air.Its water solution is easliy mutated when it meets with air.  

 

Application for ascorbic acid:

 

In the pharmaceutical industry,can be used to treat scurvy and various acute and chronic infections diseases,are applicable to the lack of VC,
In the food industry,it can both use as nutrition-al supplements,supplementary VC in food processing,and also is good Antioxidants in food preservation,widely used in meat products,,fermented flour products,beer,tea dtinks, fruit juice,canned fruit,canned meat and so on;also commonly used in cosmetics,feed additives and other industrial areas. 

 

contact person: Allen,  allen@taosign.com,  Skype,  t-mac52177

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nisin --

Nisin, a polycyclic antibacterial peptide produced by fermentation of a food grade bacteria is commercially used as a food preservative. The nisin is a natural food preservative and widely used in processed foods, majorly in dairy products, juice, canned foods and meat to increase the shelf life of the foods. Nisin is effective across a pH range of 3.5-8 and regarded as safe by the various food safety authorities in different countries, including WHO, FDA. The use of nisin inhibits the growth of pathogens and other strains to keep the food fresh. 

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p-Nonylphenol

p-Nonylphenol is an organic compound consisting of a n-nonyl group attached to the 4-position of phenol.It causes endocrine disruption and affects sperm quality of mammals and fish.

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