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| Product | Description | |
|---|---|---|
| Aloe vera powder | Aloe vera, sometimes described as a "wonder plant", is a short-stemmed shrub that only occurs in cultivation - it cannot be found in the wild. Some related Aloes occur naturally in North Africa. An Aloe is a genus containing more than 500 species of flowering succulent plants.The Aloe vera leaves are succulent, erect and form a dense rosette. Many uses are made from the gel obtained from the plant's leaves. Applications: 1.food additives, beverages canned food, dairy products, etc.2.health articles: tablets, capsules, oral liquid tonic, medicine to be taken after being mixed with boiling water, wine, etc. and other health articles of does type with associative efficiency. household and personal care chemicals: cosmetics of suntan, fleck and acne dispelling, hand and skin care; products of skin cleaning, moisture and other products such as liquid shampoo, hair conditioner, bath foam, hair waving chemical, shaving chemical,depilate chemical, etc.3.drugs:anti-cancer drugs, traditional anodyne, spray set of emergency treatment, hemorrhoids curing, scar ispelling, etc.4. sanitary accessories?diaper, napkin, disinfectant, liquid soap, etc. Group: Others. Purity: 100:1, 200:1. Appearance: Off -white powder. Aloe vera powder; Aloe barbadensis Miller. Cat No: EXTC-159. |  |
| Bentonite | Bentonite is a crystalline, claylike mineral, and is available as an odorless, pale buff, or cream to grayish-colored fine powder, which is free from grit. It consists of particles about 50-150 mm in size along with numerous particles about 1-2 mm. Microscopic examination of samples stained with alcoholic methylene blue solution reveals strongly stained blue particles. Bentonite may have a slight earthy taste. Synonyms: Albagel; bentonitum; E558; mineral soap; Polargel; soap clay; taylorite; Veegum HS; wilkinite. CAS No. 1302-78-9. Product ID: PE0361. Molecular formula: Al2O3`4SiO2`H2O. Mole weight: 359.16. Category: Adsorbent; Suspending Agents; Thickener; Dairy Stabilizer; Stabilizer. Product Keywords: Suspending Agents; Adsorbents; Stabilizers; ; PE0361; Bentonite; Adsorbent; Suspending Agents; Thickener; Dairy Stabilizer; Stabilizer; Al2O3`4SiO2`H2O; 1302-78-9. UNII: A3N5ZCN45C. Chemical Name: Bentonite. Grade: Pharmceutical Excipients. Administration route: Dental; Oral; Topical; Transdermal. Dosage Form: Oral capsules, tablets, and suspensions, topical suspensions, controlled-release transdermal films, and pessaries. Stability and Storage Conditions: Bentonite is hygroscopic and should avoid absorbing moisture from the environment. The bentonite aqueous suspension can be sterilized by autoclaving. After the solid bentonite was dried at 100°C, it was kept at 170°C for 1 hour for dry heat sterilization. This product |  |
| Calcium Dipropionate | Calcium Dipropionate. Synonyms: calciurn propionate;Propionic Acid Calcium Salt;Calcium propionate;CAPROSIL SALT G;propionatedecalcium. CAS No. 4075-81-4. Pack Sizes: 250 g in poly bottle. Product ID: CDC10-0322. Molecular formula: C6H10CaO4. Category: Cosmetic Preservatives. Product Keywords: Cosmetic Ingredients; Cosmetic Preservatives; Calcium Dipropionate; CDC10-0322; 4075-81-4; C6H10CaO4; calciurn propionate; Propionic Acid Calcium Salt; Calcium propionate; CAPROSIL SALT G; propionatedecalcium; 223-795-8; MFCD00036137; 4075-81-4. Purity: ≥97.0%. Color: White. EC Number: 223-795-8. Physical State: Powder. Storage: Store in a cool, dry place. Store in a tightly closed container. Application: Calcium propionate was used as an antifungal agent in bread. It was also used to investigate the influence of calcium salts on growth, polygalacturonase activity and infection of peach fruit by Monilinia fructicola. Boiling Point: 141.7ºC at 760 mmHg. Melting Point: 300ºC. Product Description: Calcium propionate is generally used as a food preservative in bread. It has also been reported to reduce milk fever in dairy cows. | |
| Calcium Starch Octenylsuccinate | Calcium Starch Octenylsuccinate (CSOS) is a modified starch that is commonly used as a food additive. It is derived from corn starch and is made by chemically modifying the starch molecule to improve its functional properties. CSOS is typically used as an emulsifier, stabilizer, and thickener. Uses: 1. emulsifier: calcium starch octenylsuccinate (csos) is commonly used as an emulsifier in food products, especially in dairy and bakery products. 2. stabilizer: it is also used as a stabilizer in food systems, to prevent them from breaking down or separating during processing and storage. 3. texture modifier: csos can modify the texture of food products, helping them to thicken or gel. 4. shelf-life extension: it can extend the shelf-life of products by helping to prevent spoilage and degradation. 5. health benefits: csos has been shown to have potential health benefits, including reducing cholesterol and improving gut health, making it a popular ingredient in functional foods. Group: Sensory modifiers. CAS No. 374539-60-3. Appearance: white, odorless, and tasteless powder. Catalog: CI-HC-0149. |  |
| Concentrated food-grade lactase powder for Dairy Processing | A concentrated food-grade lactase powder produced by the controlled fermentation of Aspergillus oryzae. Applications: Processing dairy fats and oils. Group: Enzymes. Synonyms: lactase;lactase powder; Concentrated food-grade lactase powder; Dairy; Dairy Processing; Aspergillus oryzae; lactase powder; Dairy Processing Enzymes; Concentrated food-grade lactase powder for Dairy Processing; DAI-1212. CAS No. 9031-11-2. β-gal. Appearance: inquire. Source: Aspergillus oryzae. liquid lactase; Food-grade liquid lactase; Dairy Processing; lactase; produce lactose-free; reduced lactose dairy products; Dairy Processing Enzymes; lactose; Food-grade liquid lactase for Dairy Processing; DAI-1211. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DAI-1212. | |
| Dipotassium phosphate | Dipotassium hydrogen phosphate is a potassium salt that is the dipotassium salt of phosphoric acid. It has a role as a buffer. It is a potassium salt and an inorganic phosphate. CAS No. 7758-11-4. Product ID: PE-0665. Molecular formula: K2HPO4. Category: Buffer agent. Product Keywords: Excipients for Sustained & Controlled Release Materials; Dipotassium phosphate; PE-0665; Buffer agent; K2HPO4; 7758-11-4. Standard: CP. Color: White. EC Number: 231-834-5. Physical State: Solid. Solubility: H2O: 1 M at 20 °C, clear, colorless. Storage: Store at +5°C to +30°C. Applications: Dipotassium phosphate as a food additive, dipotassium phosphate is used in imitation dairy creamers, dry powder beverages, mineral supplements, and starter cultures. It functions as an emulsifier, stabilizer and texturizer; it also is a buffering agent, and chelating agent especially for the calcium in milk products. Boiling Point: 340 °C. Density: 2,44 g/cm3. Product Description: Dipotassium phosphate as a food additive, dipotassium phosphate is used in imitation dairy creamers, dry powder beverages, mineral supplements, and starter cultures. It functions as an emulsifier, stabilizer and texturizer; it also is a buffering agent, and chelating agent especially for the calcium in milk products. | |
| Enzyme blend for butter-fat | It modifies butter-fat in hard and soft cheeses to release volatile and non-volatile flavorful fatty acids and to enhance dairy-food flavors. Applications: Modifying butter-fat. Group: Enzymes. Synonyms: butter-fat; modifies butter-fat; hard and soft cheeses; enhance dairy food flavors enzyme; dairy; food flavor; soft cheeses; hard cheeses; Enzyme blend for butter-fat; DAI-1215. Butter-fat enzymes. Appearance: inquire. butter-fat; modifies butter-fat; hard and soft cheeses; enhance dairy food flavors enzyme; dairy; food flavor; soft cheeses; hard cheeses; Enzyme blend for butter-fat; DAI-1215. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DAI-1215. | |
| Enzyme blend for enhancing dairy-food flavors | Enzyme complex used to enhance dairy-food flavors by modifiying milk proteins in hard and soft cheeses to yield water-soluble peptides, amino acids and other nitrogen-containing compounds. Applications: Enhance dairy-food flavors. Group: Enzymes. Synonyms: enhancing dairy-food flavors; enhancing dairy-food flavors enzyme; modifiying milk proteins enzyme; Dairy Enzymes; Dairy; Enzyme blend for enhancing dairy-food flavors; DAI-1214. Dairy-food flavors enzymes. Appearance: inquire. enhancing dairy-food flavors; enhancing dairy-food flavors enzyme; modifiying milk proteins enzyme; Dairy Enzymes; Dairy; Enzyme blend for enhancing dairy-food flavors; DAI-1214. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DAI-1214. | |
| Enzyme blend for modifying | Used to modify milk and butter-fat into flavorful fatty acids which impart a creamy-texture and full flavor to hard and soft cheeses. Applications: Modifying milk and butter-fat. Group: Enzymes. Synonyms: modifying; imparting a creamy-texture; creamy-texture enzyme; modify milk and butter-fat; Dairy Enzymes; milk; butter-fat; creamy-texture; Enzyme blend for modifying; DAI-1216. Enzymes for dairy. Appearance: inquire. modifying; imparting a creamy-texture; creamy-texture enzyme; modify milk and butter-fat; Dairy Enzymes; milk; butter-fat; creamy-texture; Enzyme blend for modifying; DAI-1216. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DAI-1216. | |
| Enzyme blend for modifying insoluble milk proteins | Modify insoluble milk proteins to produce flavorful free-amino acids, which enhance the intensity of ripe hard and soft cheeses. Applications: Mike processing. Group: Enzymes. Synonyms: modifying; modifying insoluble milk proteins; Modify insoluble milk proteins enzyme; Dairy Processing Enzymes; insoluble milk proteins; insoluble milk; Enzyme blend for modifying insoluble milk proteins; DAI-1217. Enzymes for dairy. Appearance: inquire. modifying; imparting a creamy-texture; creamy-texture enzyme; modify milk and butter-fat; Dairy Enzymes; milk; butter-fat; creamy-texture; Enzyme blend for modifying; DAI-1216. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DAI-1217. | |
| Food-grade liquid lactase for Dairy Processing | A food-grade, liquid lactase designed to produce lactose-free and reduced lactose dairy products with out altering flavor. Applications: Dairy products. Group: Enzymes. Synonyms: liquid lactase; Food-grade liquid lactase; Dairy Processing; lactase; produce lactose-free; reduced lactose dairy products; Dairy Processing Enzymes; lactose; Food-grade liquid lactase for Dairy Processing; DAI-1211. CAS No. 9031-11-2. β-gal. Appearance: inquire. liquid lactase; Food-grade liquid lactase; Dairy Processing; lactase; produce lactose-free; reduced lactose dairy products; Dairy Processing Enzymes; lactose; Food-grade liquid lactase for Dairy Processing; DAI-1211. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DAI-1211. | |
| Fungal Lactase | An enzyme capable of cleaving lactose. Typically used in dietary supplements and food processing. Applications: Dietary supplements. Group: Enzymes. Synonyms: Fungal Lactase. CAS No. 9031-11-2. β-gal. Appearance: powder or liquid. Source: Aspergillus oryzae. liquid lactase; Food-grade liquid lactase; Dairy Processing; lactase; produce lactose-free; reduced lactose dairy products; Dairy Processing Enzymes; lactose; Food-grade liquid lactase for Dairy Processing; DAI-1211. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DIS-1021. | |
| Hydroxypropyl Guar (CAS 39421-75-5) | Hydroxypropyl Guar (HPG) is a modified form of natural guar gum that is commonly used in the food, cosmetics, and pharmaceutical industries as a thickening, stabilizing, and gelling agent. It is produced by chemically modifying the guar gum molecule by attaching hydroxypropyl groups to it. This modification enhances its water solubility and viscosity properties, making it a versatile ingredient in many applications. HPG can be found in various products such as shampoos, body washes, lotions, toothpaste, and various food products such as sauces, gravies, and desserts. Uses: 1. hydroxypropyl guar is commonly used as a thickening agent in personal care and cosmetic products such as shampoos, conditioners, lotions, and soaps. 2. it improves the viscosity and texture of the product, making it easier to apply and enhancing its overall performance. 3. hydroxypropyl guar is also used in the food industry as a stabilizer and thickener, particularly in dairy products like ice cream and yogurt. 4. it can also be used in pharmaceutical products as a binding agent and as a drug delivery system. 5. hydroxypropyl guar is an eco-friendly and biodegradable ingredient that is safe for use in a wide range of consumer products. Group: Rheology modifiers. CAS No. 39421-75-5. Appearance: white, odorless powder that is soluble in water. Catalog: CI-HC-0119. | |
| Lactobacillus Acidophilus Freeze Dried Powder | Lactobacillus acidophilus (New Latin 'acid-loving milk-bacillus') is a species of gram positive bacteria in the genus Lactobacillus. L. acidophilus is a homofermentative, microaerophilic species, fermenting sugars into lactic acid, and grows readily at rather low pH values (below pH 5.0) and has an optimum growth temperature of around 37 °C (99 °F). L. acidophilus occurs naturally in the human and animal gastrointestinal tract and mouth. Some strains of L. acidophilus may be considered to have probiotic characteristics. These strains are commercially used in many dairy products, sometimes together with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in the production of acidophilus-type yogurt, or acidophiline. Group: Probiotics. Synonyms: Lactobacillus Acidophilus Freeze-Drying Powder; Lactobacillus Acidophilus. Activity: 10 billion CFU/g or more. Stability: 24 Months. Appearance: White To Light Yellow-Colored, Free-Flowing Powder. Storage: Recommend storage at refrigeration (4 °C) or frozen temperature (-18 °C) in original, sealed package until processed. Form: Powder. Anti Helicobacter Pylori Formula, Antiallergic Formula, Female Vaginal Health Formula, Weight Control Formula. Cat No: PRBT-012. | |
| Lactobacillus Acidophilus Freeze-Drying Powder | There are many fermented dairy products that use L. acidophilus including yogurt and some types of cheese. Sweet acidophilus milk is consumed by individuals who suffer from lactose intolerance or maldigestion, which occurs when enzymes cannot break down lactose in the intestine. Failure to digest lactose results in discomfort, cramps and diarrhea. Some bacteria have been shown to improve lactose digestion by providing β-galactosidase, while some L. acidophilus strains have been linked to improvement in symptoms and indicators of lactose indigestion. L. acidophilus LA85 was isolated from Yoghurt. It is widely used as nutritional supplements of food and feed. L. aci... excipients. Gram-positive rods of varied lengths,commonly occurring in short chains. Applications: O dietary supplements - capsules, powder, tablets, granule; o food - bars, powdered beverages. Group: Others. Synonyms: Lactobacillus Acidophilus Freeze-Drying Powder; Lactobacillus Acidophilus. Purity: >90%. Activity: o 200 billion (2.00E+11) CFU/gm; o Overage provided. Stability: 24 Months. Appearance: White To Light Yellow-Colored, Free-Flowing Powder. Storage: Recommend storage at refrigeration (4 °C) or frozen temperature (-18 °C) in original, sealed package until processed. Lactobacillus Acidophilus Freeze-Drying Powder; Lactobacillus Acidophilus. Cat No: PRBT-012. | |
| Lactobacillus Bulgaricus Freeze Dried Powder | Lactobacillus bulgaricus is a gram-positive rod that may appear long and filamentous. It is non-motile and does not form spores. It is also non-pathogenic. It is regarded as aciduric or acidophilic, since it requires a low pH (around 5.4 - 4.6) to grow effectively. In addition, it is anaerobic. As it grows on raw dairy products, it creates and maintains the acidic environment that it needs to thrive via its production of lactic acid. In addition, it grows optimally at temperatures of 40-44 °C under anaerobic conditions. It has complex nutritional requirements which vary according to the environment. These include carbohydrates, unsaturated fatty acids, amino acids, and vitamins. Applications: dietary supplements - capsules, powder, tablets. food - bars, powdered beverages. Group: Probiotics. Synonyms: China Lactobacillus Bulgaricus Freeze Dried Powder; Lactobacillus Bulgaricus. Activity: 10 billion CFU/g or more. Stability: 24 Months. Appearance: White To Light Yellow-Colored, Free-Flowing Powder. Storage: Recommend storage at refrigeration (4 °C) or frozen temperature (-18 °C) in original, sealed package until processed. Form: Powder. Lactobacillus Strains. Cat No: PRBT-009. | |
| Lactobacillus Paracasei Freeze Dried Powder | Lactobacillus paracasei (commonly abbreviated as L. paracasei) is a gram-positive, facultatively heterofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and probiotics. L. paracasei is a bacterium that operates by commensalism. It is commonly found in many human habitats such as human intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products. Group: Probiotics. Synonyms: Lactobacillus Paracasei Freeze Dried Powder; Lactobacillus Paracasei. Activity: 10 billion CFU/g or more. Stability: 24 Months. Appearance: White To Light Yellow-Colored, Free-Flowing Powder. Storage: Recommend storage at refrigeration (4 °C) or frozen temperature (-18 °C) in original, sealed package until processed. Form: Powder. Antiallergic Formula, Oral Health Formula, Prenatal Probiotic Formula. Cat No: PRBT-021. | |
| Lactobacillus Reuteri Freeze Dried Powder | Lactobacillus reuteri is a Gram-positive bacterium that naturally inhabits the gut of mammals and birds, as well it can be also found in the natural environments like the fermented foods, meet, dairy products. It can grow in both oxygen residual or not, can grow better at the aerobic condition, even can survive in the Nitrogen Dioxide condition. Group: Probiotics. Synonyms: Lactobacillus Reuteri Freeze Dried Powder in China; Lactobacillus Reuteri. Activity: 10 billion CFU/g or more. Stability: 24 Months. Appearance: White To Light Yellow-Colored, Free-Flowing Powder. Storage: Recommend storage at refrigeration (4 °C) or frozen temperature (-18 °C) in original, sealed package until processed. Form: Powder. Antiallergic Formula, Female Vaginal Health Formula. Cat No: PRBT-023. | |
| Lactobacillus Rhamnosus Freeze Dried Powder | Lactobacillus rhamnosus is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a species of its own. It is a short Gram-positive heterofermentative facultative anaerobic non-spore-forming rod that often appears in chains. Some strains of L. rhamnosus bacteria are being used as probiotics, and are particularly useful in treating female-related infections, most particularly very difficult to treat cases of bacterial vaginosis (or "BV"). The Lactobacillus rhamnosus and L. reuteri species are most commonly found in the healthy female genito-urinary tract and are most helpful to supplement in order to regain control over dysbiotic bacterial overgrowth during an active infection. L. rhamnosus sometimes is used in yogurt and dairy products such as fermented and unpasteurized milk and semi-hard cheese. Group: Probiotics. Synonyms: Lactobacillus Rhamnosus Food Supplement; Lactobacillus Rhamnosus. Activity: 10 billion CFU/g or more. Stability: 24 Months. Appearance: White To Light Yellow-Colored, Free-Flowing Powder. Storage: Recommend storage at refrigeration (4 °C) or frozen temperature (-18 °C) in original, sealed package until processed. Form: Powder. Antiallergic Formula, Female Vaginal Health Formula, Gut Health Formula, Sleep Quality Improvement Formula. Cat No: PRBT-024. | |
| Lactococcus Lactis Freeze-drying Powder | L. lactis LLa61 was isolated from yogurt. L.lactis LLa61 is of crucial importance for manufacturing dairy products, such asbuttermilk and cheeses. When L. lactis ssp. lactis is added to milk, thebacterium uses enzymes to produce energy molecules (ATP), from lactose. Thebyproduct of ATP energy production is lactic acid. L.lactis LL162 strain is a yogurt fermentation strain growing in lower temperature of 28°C, and after 8 hours fermentation, the strain can produce flavor substance and strengthen the creamy flavor of yogurt. Also, L.lactis is a nisin producer and inhibit bacteria contaminants in the yogurt. This strain is high stability as a probiotics strain in the room temperature. Group: Others. Synonyms: Lactococcus Lactis Freeze-drying powder in Yoghurt Health Benefits; Lactococcus Lactis. Purity: >90%. Stability: 24 Months. Appearance: White To Light Yellow-Colored, Free-Flowing Powder. Lactococcus Lactis Freeze-drying powder in Yoghurt Health Benefits; Lactococcus Lactis. Cat No: PRBT-026. | |
| Lactose | Lactose is a type of sugar found in milk and milk products. It is composed of two simple sugar molecules, glucose and galactose, joined together by a chemical bond. Lactose is broken down in the body by the enzyme lactase, which is produced in the small intestine. Uses: 1. food industry: lactose is widely used as a sweetener and bulking agent in the production of baked goods, confectionery, and dairy products. 2. pharmaceutical industry: lactose is a common excipient in the manufacture of tablets and capsules as it helps to bind drugs together and provide them with their desired physical properties. 3. medical industry: lactose is used in diagnostic tests for lactose intolerance and the determination of small intestinal transit time. 4. agriculture: lactose is used as a nutritional supplement in animal feed to increase milk production and improve weight gain in young animals. 5. chemical industry: lactose is used as a raw material in the production of lactic acid, which is used in a range of industrial applications, including the production of biodegradable plastics. Group: Sugars and derivatives. Alternative Names: Galβ1, 4Glc. CAS No. 63-42-3. Molecular formula: C12H22O11. Mole weight: 342.3. Appearance: white, odorless, and crystalline powder. Purity: 0.98. IUPACName: (2R,3R,4S,5R,6S)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol. Canonical SMILES: C (C1C (C (C (C ( | |
| Medium chain triglyceride MCT-CI70 microencapsulated powder | Instant, dairy formula. Product ID: CDF4-0200. Molecular formula: NA. Category: Fat supplement. Product Keywords: Food Ingredients; Nutrients; CDF4-0200; Medium chain triglyceride MCT-CI70 microencapsulated powder; Fat supplement. Physical State: powder. Source and Preparation: Palm kernel oil/Coconut oil source. Applications: Ketogenic diet, weight management. | |
| Medium chain triglyceride MCT-CM50 microencapsulated powder | Instant, dairy formula. Product ID: CDF4-0201. Molecular formula: NA. Category: Fat supplement. Product Keywords: Food Ingredients; Nutrients; CDF4-0201; Medium chain triglyceride MCT-CM50 microencapsulated powder; Fat supplement. Physical State: powder. Source and Preparation: Palm kernel oil/Coconut oil source. Applications: Soft drinks, solid drinks, etc. | |
| Native Streptomyces globisporus ATCC 21553 Mutanolysin | Mutanolysin is an N-acetylmuramidase. Like lysozyme, it is a muralytic enzyme that cleaves the β-N-acetylmuramyl-(1?4)-N-acetylglucosamine linkage of the bacterial cell wall polymer peptidoglycan-polysaccharide. Its carboxy terminal moieties are involved in the recognition and binding of unique cell wall polymers. Mutanolysin lyses Listeria and other Gram-positive bacteria such as Lactobacillus and Lactococcus. Mutanolysin from streptomyces globisporus consists of two main lytic enzymes and may be a useful agent for dental caries control. Applications: Mutanolysin has been used in a study to assess lysing and generating protoplasts of dairy streptococci. it ha...es gentle cell lysis for the isolation of easily degradable biomolecules and rna from bacteria. it has been used in the formation of spheroplasts for isolation of dna. provides gentle cell lysis for the isolation of easily degradable biomolecules and rna from bacteria. it has been used in the formation of spheroplasts for isolation of dna. Group: Enzymes. Synonyms: Mutanolysin; 55466-22-3. CAS No. 55466-22-3. Mutanolysin. Mole weight: 23 kDa. Activity: > 4000 units/mg protein (biuret). Storage: -20°C. Form: lyophilized powder containing Ficoll and sodium succinate buffer salts. Source: Streptomyces globisporus ATCC 21553. Mutanolysin; 55466-22-3. Cat No: NATE-0464. | |
| Peanut Protein | Peanut protein is selected domestic and export quality level of peanuts as raw materials, the use of low temperature preparation of peanut protein and fragrant peanut oil industrialized production technology refined and a no protein thermal denaturation, a higher nutritional value of plant protein. The intact peanut nutrients, soluble protein and NSI value high, good water solubility, white, light flavor, with faint scent peanut specific and nutritional value can and animal protein comparable, rich in the human body essential amino acids, vitamins, trace elements and minerals, effective utilization rate of 98%, and easy to for human digestion and absorption and contain anti nutritiona...ugar, low fat, does not contain cholesterol, high nutrition of natural nutrition. Applications: Peanut protein can used for pet product which can prevent cardiovascular disease etc.peanut protein can be added in dairy product,such as milk,as peanut milk.peanut protein in candy,can replace dried shim milk,good emulsification in defatted soybean meal,such as after add in chocolate,can reduce the adhesion processing equipment,enhance the shape and physical properties of the senses.peanut protein can used for producing nonstaple foods,condiments,beef jerky,meat,cake etc. Group: Others. Purity: >80% Protein. Appearance: Creamy yellow or yellow fine powder. Peanut Protein. Cat No: EXTC-215. | |
| Rennet for cheese making | A cost-effective fungal source alternative to cloned and calf rennet in the cheese making process. Applications: Making cheese. Group: Enzymes. Synonyms: Rennet for cheese making; rennet; cheese making; Dairy Processing Enzymes; Dairy; Rennet for cheese making; DAI-1218. CAS No. 9042-8-4. Enzymes for dairy. Appearance: inquire. modifying; imparting a creamy-texture; creamy-texture enzyme; modify milk and butter-fat; Dairy Enzymes; milk; butter-fat; creamy-texture; Enzyme blend for modifying; DAI-1216. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DAI-1218. | |
| Rennet with enzyme complex | Rennet is a kind of solid enzyme which is extracted from the yeast fermentation,it can be directly used for cheese, feed, medicine, cheese and casein manufacture of condensation and related industries. Applications: Making cheese. Group: Enzymes. Synonyms: Rennet with enzyme complex; Rennet; cheese; casein; cheese and casein manufacture enzyme; solid enzyme; Dairy Processing Enzymes; Dairy; cheese and casein; Rennet with enzyme complex; DAI-1219. Enzymes for dairy. Appearance: inquire. modifying; imparting a creamy-texture; creamy-texture enzyme; modify milk and butter-fat; Dairy Enzymes; milk; butter-fat; creamy-texture; Enzyme blend for modifying; DAI-1216. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DAI-1219. | |
| Soluble Soy Polysaccharides (SSPS), Fermented | SSPS has stronger stability in dairy beverage with comparison to pectin. Due to the feature of refreshing, no slurry, mouth feeling, no sediment, good stability, no water precipitation, good flavor and taste, SSPS is applied to lactobacillus ferment drinks, low protein clear and refreshing beverage, juice drinking, functional dietary fiber drinks, health juice vinegar and ect. Applications: Used for ferment drinks. Group: Others. Synonyms: Water-soluble soybean polysaccharide; Soybean soluble polysaccharide; SSPS. Appearance: White or slightly yellow powder. Source: Soy bean. Water-soluble soybean polysaccharide; Soybean soluble polysaccharide; SSPS. Cat No: NATE-1284. | |
| Soluble Soy Polysaccharides (SSPS), Formulated | SSPS has stronger stability in dairy beverage with comparison to pectin. Due to the feature of refreshing, no slurry, mouth feeling, no sediment, good stability, no water precipitation, good flavor and taste, SSPS is applied to lactobacillus ferment drinks, low protein clear and refreshing beverage, juice drinking, functional dietary fiber drinks, health juice vinegar and ect. Applications: Used for refreshing beverage. Group: Others. Synonyms: Water-soluble soybean polysaccharide; Soybean soluble polysaccharide; SSPS. Appearance: White or slightly yellow powder. Source: Soy bean. Water-soluble soybean polysaccharide; Soybean soluble polysaccharide; SSPS. Cat No: NATE-1236. | |
| Streptococcus Thermophilus Probiotics Powder | Streptococcus Thermophilus Probiotics Powder have maintained a stable growth rate in children. Children who received S. thermophilus supplements had better growth during a 6-month period than children who did not receive the supplement. S. thermophilus breaks down the pyruvateinto lactic acid and acetaldehyde and the bacterium is healthy for the hostorganism that consumes it and combines this microbe with the rest of itsinternal flora. Gram-positivebacteria and a homofermentative facultative anaerobe. Applications: Streptococcusthermophilus isusually used in the production of milk, cheese, and other dairy products. Group: Others. Synonyms: Streptococcus Thermophilus Probiotics Powder; Streptococcus Thermophilus. Purity: >90%. Activity: o 300 billion (3.00E+11) CFU/gm o Overage provided. Stability: 24 Months. Appearance: White To Light Yellow-Colored, Free-Flowing Powder. Streptococcus Thermophilus Probiotics Powder; Streptococcus Thermophilus. Cat No: PRBT-029. | |
| Triacylglycerol lipase enzyme for fat and dairy | A triacylglycerol lipase enzyme produced by the controlled fermentation of Candida rugosa. Lipase hydrolyzes short, medium and long fatty acids from the 1, 2 and 3 positions of triacylglycerol and it is applicable to processing dairy, fats and oils. Applications: Processing dairy, fats and oils. Group: Enzymes. CAS No. 9014-49-7. Lipase. Appearance: powder or liquid. Source: Candida rugosa. Triacylglycerol lipase enzyme; for fat; for dairy; Lipase; Processing dairy; fats and oils Enzyme; triacylglycerol Enzyme; Triacylglycerol lipase enzyme for fat and dairy; OIL-1103. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: OIL-1103. | |
| Triacylglycerol lipase for Dairy processing | It is a triacylglycerol lipase enzyme produced by the controlled fermentation of Candida rugosa,suitable for processing dairy fats and oils. Applications: Processing dairy fats and oils. Group: Enzymes. Synonyms: Triacylglycerol lipase; Dairy processing; fats and oils Enzyme; triacylglycerol lipase enzyme; Dairy Processing Enzymes; Dairy; Triacylglycerol lipase for Dairy processing; DAI-1213. CAS No. 9014-49-7. Lipase. Appearance: inquire. Source: Candida rugosa. Triacylglycerol lipase enzyme; for fat; for dairy; Lipase; Processing dairy; fats and oils Enzyme; triacylglycerol Enzyme; Triacylglycerol lipase enzyme for fat and dairy; OIL-1103. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DAI-1213. | |
| Xanthan Gum | Xanthan gum is a complex carbohydrate, made from the fermentation of simple sugars by a bacterium called Xanthomonas campestris. Xanthan gum is a popular ingredient in gluten-free baking, providing the texture and consistency that is often lost without gluten. It is also used in personal care products like shampoo, toothpaste and cosmetics because of its ability to make the products thicker and more stable. Uses: 1. thickening agent: xanthan gum is commonly used as a food additive to thicken liquids and create a desired texture in products such as salad dressings, sauces, and dairy products. 2. stabilizer: it also acts as a stabilizer in food products, helping to prevent separation of oil and water or other ingredients. 3. gluten-free baking: as a gluten-free alternative for wheat flour, xanthan gum can be used to provide elasticity and texture in baked goods. 4. industrial applications: xanthan gum is also widely used in industrial applications, such as in the production of oil and gas, paper, and textiles. 5. personal care products: it can be found in personal care products, such as toothpaste, as a thickening agent. Group: Heterocyclic organic compound. Alternative Names: Gum xanthan. CAS No. 11138-66-2. Molecular formula: C35H49O29. Mole weight: 933.75. Appearance: fine, white to cream-colored powder. IUPACName: 2-(2, 4-diaminophenoxy)ethanol; dihydrochloride. Canonical SMILES: C1=CC(=C(C=C1N)N)OCCO.Cl.Cl. ECNumber: 266-3 | |
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