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Aspartame Aspartame is a methyl ester of the dipeptide of the natural amino acids L-aspartic acid and L-phenylalanine. Under strongly acidic or alkaline conditions, aspartame may generate methanol by hydrolysis.

Distilled Glycerin Monostearate In the food processing there have often oil-water separation. By adding emulsifying, it would be stabilizer mixed phase, and can form a uniform emulsion, to avoid and prevent food and beverage oil-water separation, stratification, precipitation phenomena, to improve product quality and prolong shelf life.

Locust Bean Gum It is generally used as an excellent and reasonable thickener and stabilizer in many aqueous systems.

Sodium triphosphate 1. STPP used as main auxiliary of synthetic wash, soap synergistic agent, water softener,leather pre-tanning agent,dye auxiliary agent; 2. STPP is one dispersant of suspension such as paint, kaolin, magnesium oxide, calcium carbonate drilling mud;

Sodium Cyclamate It's used as a food additive, a new kind of low Calorie, nutritive, intense sweetener. Widely used in drinks, food and medicinal preparation.

Xanthan Gum Xanthan Gum food grade 200, 80 mesh can be widely used as salt/acid resistant thickener,high efficientsuspension agent and emulsifier,high viscosity filling agent in viarous food and beverang.

B-cyclodextrin / B-CD 1.Improve drugs sability 2.Reduce drugs irritation,toxicity side effect and cover odor 3.Enhance drugs solibility 4.Improve drugs utilization

Disodium 5'-ribonucleotide/ I+G 1. Characters: 1). Appearance: white crystal or powder; 2). Technological and quality parameters: all according to those of monosodium glutamate made in Japan; 3). Being used as delicious flavoring in diet, fast food, soup, soy, sauce and other kinds of snack.

Sodium Caseinate Sodium Caseinate Powder is a spray dried, high quality milk protein for use in a variety of food and nutritional application where binding and emulsification properties are important.

Ethyl maltol Ethyl maltol is an organic compound that is a common flavourant in some confectioneries. It is related to the more common flavorant maltol by replacement of the methyl group by an ethyl group.

SODIUM SACCHARIN sodium saccharin 4-6mesh,5-8mesh,8-12mesh,8-16mesh,10-20mesh, 20-40mesh,40-80mesh,80-100mesh

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