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chemical-categories

Cochineal

A deep crimson dye is extracted from the female cochineal insects. Cochineal is used to produce scarlet, orange and other red tints. The colouring comes from carminic acid. It is used as a fabric and cosmetics dye and as a natural food colouring. In artist's paints, it has been replaced by synthetic reds and is largely unavailable for purchase due to poor lightfastness. When used as a food additive the dye must be included on packaging labels.

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Ellagitan

Ellagitan is a preparation based on vegetal ellagic tannins promoting refinement and polyphenols polymerization. Its action mechanism enables to form the ethanal needed for binding the anthocyanins and captures the free radicals which oxidize wine aroma. Ellagitan, when used during the wine refinement stage, gives a great stability to wines intended for a long aging even thanks to its great ability to capture oxygen.

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Estragole

Estragole is a phenylpropene, a natural organic compound. Its chemical structure consists of a benzene ring substituted with a methoxy group and a propenyl group. It is a double-bond isomer of anethole. It is the primary constituent of essential oil of tarragon. It is also found in essential oils of basil, pine oil, turpentine, fennel, anise, and Syzygium anisatum. It is used in perfumes and as a food additive for flavor.

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L-Alanine

L-Alanine is utilized in clinical nutrition and as an ingredient for pharmaceutical products such as therapeutics for prostate hypertrophy. It is also used for cell culture. In the food industry,Alanine is utilized to enrich nutrition in health foods and drinks. It is manufactured using an initial fermentation process then an enzymatic process.

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L-Leucine

Leucine is a branched-chain α-amino acid. It is an essential amino acid, which means that humans cannot synthesize it. With a hydrocarbon side chain, leucine is classified as a hydrophobic amino acid. It has an isobutyl R group. Leucine is a major component of the sub units in ferritin, astacin and other 'buffer' proteins. It is used as a food additive, and is classified as a flavor enhancer.

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Lactisole

Lactisole is a carboxylic acid salt, like gymnemic acid‎, it is a sweet-inhibitor or taste-modifier. The principal use of lactisole is in jellies, jams, and similar preserved fruit products containing large amounts of sugar.

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Lemon Oil

Lemongrass Oil is extracted from Cymbopogon citratus commonly known as lemongrass It is used in food flavoring, Pharmaceutical aid, health tonics, as a natural insecticide, ayurvedic and herbal preparations.

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MDC704i

MDC704i HYPERSPERSE ANTISCALANT

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N-Butanol

N-Butanol occurs naturally as a minor product of the fermentation of sugars and other carbohydrates,and is present in many foods and beverages.It is an intermediate in the production of butyl acrylate, butyl acetate, dibutyl phthalate, dibutyl sebacate and other butyl esters.It is also used in food industry,pharmaceuticals, cosmetics& personal care products,polymers, pyroxylin plastics, herbicide esters.

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Olive Oil

Olive oil is an oil obtained from the olive (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps.

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