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Glycyrrhizin is the main sweet-tasting compound from liquorice root. It is 30 to 50 times as sweet as sucrose. Chemically, glycyrrhizin is a triterpenoid saponin glycoside of glycyrrhizic acid. Upon hydrolysis, the glycoside loses its sweet taste and is converted to the aglycone glycyrrhetinic acid plus two molecules of glucuronic acid. Although sweet, the taste sensation of glycyrrhizin is different from that of sugar. The sweetness of glycyrrhizin has a slower onset than sugar, and lingers in the mouth for some time. Unlike the artificial sweetener aspartame, glycyrrhizin maintains its sweetness under heating. Glycyrrhizin is used as a flavoring in some candies, pharmaceuticals, and tobacco products.

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L-Isoleucine is an α-amino acid . It is an essential amino acid, which means that humans cannot synthesize it, so it must be ingested. With a hydrocarbon side chain, isoleucine is classified as a hydrophobic amino acid. Together with threonine, isoleucine is one of two common amino acids that have a chiral side chain. Even though this amino acid is not produced in animals, it is stored in high quantities. Foods that have high amounts of isoleucine include eggs, soy protein, seaweed, turkey, chicken, lamb, cheese, and fish.

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L-Malic Acid

L-Malic Acid is a major natural organic acid occurring in Fruits and Berries. It is used in healthy drinks because it can resist fatigue and protect liver, kidney and heart.It can enhance pharmaceutical stability and improve pharmaceutical absorption.

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L-Methionine is an antioxidant found in meat and dairy products. It is also one of eight essential amino acids, meaning it is a required building block for proteins and it cannot be manufactured in the body. It is beneficial in the treatment and prevention of liver disease.

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Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a creamy-white hygroscopic spraydried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. It is commonly used for the production of natural sodas and candy.

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Mandarin Oil

Mandarin oil is obtained from mandarin tree a member of the orange family. It is used in perfumes and flavours ingredients;aromatherapy oil.

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Marjoram Oil

Marjoram oil is obtained from Origanum marjorana. It is used in perfumes, flavours, aromatherapy oils, spa oils, cosmetic and medicinal products.

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Papaynase NA

Papaynase NA is a special agent created by the AEB Group to be used for beer stabilization. It contains an enzymatic preparation based on papain, vegetable substance able to carry out a strong and selective proteolitic activity. Papaynase NA partially breaks down the proteinaceous substances and micropolypeptides responsible for the colloidal clouding of beer. Papaynase NA can be utilized during maturation or in filtered beer. The action of Papaynase NA is aimed to the demolition of specific proteins present in the production intermediate, the molecules which are the main responsible for phenomena able to cause troubles and serious depreciation in beer. Papaynase NA is produced with raw materials not deriving from Genetically Modified Organisms (GMO).

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Poem DM-100V

Poem DM-100V is an emulsifier possessing a very wide range of bacteriostatic spectrum. Additionally, compared with the middle chain length monoglycerides used up until this time as an bacteriostatic agent, this gives a only a very subtle, uncomfortable taste. It inhibits the growth of gram-positive bacteria, but doesn't have the bacteriostatic effect on gram-negative bacteria.Poem DM-100V is more effective on gram-positive bacteria than middle chain length monoglycerides. Poem DM-100V has little effect on gram-negative bacteria.But if Poem DM-100V is used together with middle chain length monoglycerides, it will be more effective in various bacteria.

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Poem DO-100V

Poem DO-100V is an self-emulsifying liquid oil. As a result of mixing DO-100V into the liquid vegetable oil, it is possible to improve oil into self-emulsifying oil.Therefore it is possible to disperse the oil into liquid seasoning, sauce and batter easily without homogenizer or homogenizing process.

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