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| Product | Description | |
|---|---|---|
| 4-Flouro-5-Isopropyl-2-methoxyphenyl)boronic acid | 4-Flouro-5-Isopropyl-2-methoxyphenyl)boronic acid. Group: Biochemicals. Grades: Highly Purified. CAS No. 875446-29-0. Pack Sizes: 1g, 2g, 5g, 10g, 25g. Molecular Formula: C10H14BFO3. US Biological Life Sciences. |  Worldwide |
| 807-Glyphosate and AMPA-Grain flour | 807-Glyphosate and AMPA-Grain flour. Uses: For analytical and research use. Group: Food & beverage proficiency testing. Catalog: APS005147. Format: 25g barley flour. |  |
| α amylase enzyme for flour | A fungal alpha amylase enzyme preparation produced by a selected strain of Aspergillus species. Applications: It is specialty used as an ingredient in flour improvement, when flour itself has a low content of alpha amylase. flourfaa ensures continuous formation of dextrins and maltose from available starch of flour and enhanced quality of flour. Group: Enzymes. Synonyms: Alpha amylase enzyme; for flour; fungal alpha amylase enzyme; enhance quality of flour enzyme; enhance quality; alpha amylase enzyme; flour; alpha amylase; Alpha amylase enzyme for flour; FLO-1301. CAS No. 9000-90-2. α-Amylase. Appearance: powder or liquid. Source: Aspergillus species. Alpha amylase enzyme; for flour; fungal alpha amylase enzyme; enhance quality of flour enzyme; enhance quality; alpha amylase enzyme; flour; alpha amylase; Alpha amylase enzyme for flour; FLO-1301. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form) or subject to client requirement. Cat No: FLO-1301. |  |
| Bacterial Hemicellulase enzyme for flour | A bacterial Hemicellulase enzyme preparation produced by a selected strain of Bacillus species. Applications: This result in improved development and extensibility of gluten produced by these enzymes enhance the quality and flavour of flour. it is specialty used as an ingredient in flour improvement. Group: Enzymes. Synonyms: Hemicellulase; Bacterial Hemicellulase enzyme; for flour; Hemicellulase enzyme; development and extensibility of gluten enzyme; gluten; flour; Bacterial Hemicellulase enzyme for flour; FLO-1303. CAS No. 9025-56-3. Hemicellulase. Appearance: powder or liquid. Source: Bacillus species. Hemicellulase; Bacterial Hemicellulase enzyme; for flour; Hemicellulase enzyme; development and extensibility of gluten enzyme; gluten; flour; Bacterial Hemicellulase enzyme for flour; FLO-1303. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form) or subject to client requirement. Cat No: FLO-1303. | |
| Buckwheat Flour & Powder | Buckwheat Flour & Powder. |  CA, FL & NJ |
| Enzyme blend for flour | Hemicellulase and alpha-amylase activity acts on flour pentosans and starch to improve dough elasticity and volume of yeast-raised baked goods. Applications: Extend shelf life. Group: Enzymes. Synonyms: flour; for flour; Enzyme blend for flour; Hemicellulase and alpha-amylase; Extend Shelf Life; improve dough elasticity; dough; dough elasticity; BAK-1716. Enzyme for flour. Appearance: powder or liquid. flour; for flour; Enzyme blend for flour; Hemicellulase and alpha-amylase; Extend Shelf Life; improve dough elasticity; dough; dough elasticity; BAK-1716. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: BAK-1716. | |
| Enzyme blend for flour proteins | This food-grade , non-synthetic, and organic-certifiable enzyme blend is used to hydrolyze soya, pea, yeast, maize and wheat flour proteins, producing high-quality functional protein hydrolysates. Applications: Vegetable proteins. Group: Enzymes. Enzyme for flour proteins. Appearance: powder or liquid. for flour proteins; Vegetable Proteins enzyme; hydrolyze soya enzyme;hydrolyze pea enzyme; hydrolyze yeast enzyme; maize and wheat flour proteins; pea; maize; wheat; hydrolyze soya; hydrolyze; Enzyme blend for flour proteins; PRO-1825. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: PRO-1825. | |
| Enzyme blend for light-flour | When added to light-flour containing batters, It reduces mixing time and improves the volume of leavened baked goods. Softens and increases crumb fineness. Applications: Extend shelf life. Group: Enzymes. Synonyms: light-flour;Enzyme blend for light-flour; increases crumb fineness; Extend Shelf Life enzyme; light-flour enzyme; BAK-1713. Enzyme for light-flour. Appearance: powder or liquid. light-flour;Enzyme blend for light-flour; increases crumb fineness; Extend Shelf Life enzyme; light-flour enzyme; BAK-1713. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: BAK-1713. | |
| Extra Fine Almond Flour | Extra Fine Almond Flour. | CA, FL & NJ |
| Fungal hemicellulase enzyme for flour | A fungal Hemicellulase enzyme preparation produced by a selected strain of Aspergillus species. Applications: This result in improved development and extensibility of gluten produced by these enzymes enhance the quality and flavour of flour. it is specialty used as an ingredient in flour improvement. Group: Enzymes. Synonyms: hemicellulase; Fungal hemicellulase enzyme; for flour; Hemicellulase enzyme; development and extensibility of gluten; gluten; Fungal hemicellulase enzyme for flour; FLO-1302. CAS No. 9025-56-3. Hemicellulase. Appearance: powder or liquid. Source: Aspergillus species. hemicellulase; Fungal hemicellulase enzyme; for flour; Hemicellulase enzyme; development and extensibility of gluten; gluten; Fungal hemicellulase enzyme for flour; FLO-1302. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form) or subject to client requirement. Cat No: FLO-1302. | |
| Protease for special flours | A protease enzyme for the treatment of special flours for biscuit and cracker making, which require low-protein levels. Applications: For biscuits and crackers. Group: Enzymes. Synonyms: Protease for special flours; protease enzyme; For Biscuits and Crackers; BAK-1722. Protease. Appearance: powder or liquid. Acid Protease; for beer; Acid Protease; ethanol; baijiu Enzyme; beer Enzyme; brewage Enzyme; Acid Protease for beer; BER-1512. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: BAK-1722. | |
| Sodium Silico Flouride | White powder. Uses: water fluoridation, insecticide. Group: fluoride compound. Alternative Names: Sodium Fluorosilicate. CAS No. 16893-85-9. |  |
| Soybean flour | Soybean flour. Synonyms: Glycine Soja (Soybean) Flour. CAS No. 68513-95-1. Product ID: CDC10-0021. Category: Cosmetic Chemical Abrasives. Product Keywords: Cosmetic Ingredients; Cosmetic Chemical Abrasives; Soybean flour; CDC10-0021; 68513-95-1; Glycine Soja (Soybean) Flour; 614-554-1; 68513-95-1. EC Number: 614-554-1. Physical State: Lyophilized Powder. Storage: 2-8°C. Boiling Point: N/A. Melting Point: N/A. Density: N/A. Product Description: Soybean Flour is used as an emollient skin conditioner and hair conditioner. |  |
| Wheat flour-Deoxynivalenol (DON) blank | Wheat flour-Deoxynivalenol (DON) blank. Uses: For analytical and research use. Group: Mycotoxins. Catalog: APS013792. Format: Matrix Material. Shipping: Dry ice. | |
| White Rice Flour Fine Powder | White Rice Flour Fine Powder. | CA, FL & NJ |
| 1,6:2,3-Dianhydro-4-O-(2,3-di-O-benzyl-b-D-glucopyranosyl)-b-D-mannopyranose | 1,6:2,3-Dianhydro-4-O-(2,3-di-O-benzyl-b-D-glucopyranosyl)-b-D-mannopyranose is a compound prominently utilized in the flourishing biomedical industry, established as a potent antagonist of predefined pharmacological targets. This compound expediently facilitates the research and development of novel pharmaceutical interventions targeting specific facets of cancer. Molecular formula: C26H30O9. Mole weight: 486.51. |  |
| 2',3,4-Trifluoro-4''-propyl-1,1':4',1''-terphenyl | 2',3,4-Trifluoro-4''-propyl-1,1':4',1''-terphenyl is used in the investigation of the electro-optic performance of flourinated compounds. Group: Biochemicals. Grades: Highly Purified. CAS No. 248936-60-9. Pack Sizes: 100mg, 250mg. Molecular Formula: C21H17F3, Molecular Weight: 326.35. US Biological Life Sciences. | Worldwide |
| 2,3-Dimethoxytoluene | 2,3-Dimethoxytoluene is a volatile flavor compound found is many substances such as boiled buckwheat flour, wild rice grain and tar of hickory wood smoke. Group: Biochemicals. Grades: Highly Purified. CAS No. 4463-33-6. Pack Sizes: 1g, 5g. Molecular Formula: C9H12O2, Molecular Weight: 152.19. US Biological Life Sciences. | Worldwide |
| 2-C-methyl-6-O-methyl-guanosine | 2-C-methyl-6-O-methyl-guanosine - an exalted nucleoside analog flourishing in the realm of biomedical applications. As a prodigious antiviral agent, its dominion extends to combating the perils inflicted by RNA viruses like hepatitis C and respiratory syncytial virus (RSV). Proficiently curbing viral replication and subduing the viral life cycle, it has garnered reverence among scientific circles. Moreover, its boundless panorama of therapeutic possibilities in countering diverse viral afflictions continues to enthrall researchers worldwide. Beware, for this extraordinary entity is unrivaled in its prowess. Synonyms: (2R,3R,4R,5R)-2-(2-Amino-6-methoxy-9H-purin-9-yl)-5-(hydroxymethyl)-3-methyltetrahydrofuran-3,4-diol. CAS No. 714249-80-6. Molecular formula: C12H17N5O5. Mole weight: 311.29. | |
| (2S,4S)-Fmoc-4-azido-pyrrolidine-2-carboxylic acid | Synonyms: Fmoc-L-Pro(4-N3)-OH; Fmoc-cis-Pro(4-azido)-OH; (2S,4S)-1-fmoc-4-azidopyrrolidine-2-carboxylic acid; (2S,4S)-Fmoc-4-azido-pyrrolidine-2-carboxylic acid; cis-N-Alpha-(9-flourenylmethyloxycarbonyl)-4-azido-L-proline; 4alpha-Azido-1-[[(9H-fluorene-9-yl)methoxy]carbonyl]-L-proline; FMOC-D-ALA(4-PYRIDYL)-OH; FMOC-D-4-PYRIDYLALA; Fmoc-2S,4S-azidoproline; Fmoc-Pro-(4S)Azp-OH; FMOC-D-4-PAL. Grades: ≥ 99% (Assay by titration, HPLC). CAS No. 263847-08-1. Molecular formula: C20H18N4O4. Mole weight: 378.39. | |
| 3-Chloro-2-fluorobenzaldehyde | 3-Chloro-2-fluorobenzaldehyde. Uses: Designed for use in research and industrial production. Additional or Alternative Names: 3-CHLORO-2-FLUOROBENZALDEHYDE;TIMTEC-BB SBB003987;3-Chloro-2-fluorobenzaldehyde 97%;3-Chloro-2-fluorobenzaldehyde97%;2-fluoro-3-chloro-benzaldehyde;3-Chloro-2-Flourobenzaldehyde;Benzaldehyde,3-chloro-2-fluoro-. Product Category: Aryl Fluorinated Building Blocks. CAS No. 85070-48-0. Molecular formula: C7H4ClFO. Mole weight: 158.56. Density: 1.35g/mL at 25°C(lit.). Product ID: ACM85070480. Alfa Chemistry ISO 9001:2015 Certified. |  |
| 3-Sialyllacto-N-neotetraose | 3-Sialyllacto-N-neotetraose is an acclaimed compound, is specifically formulated to address gastrointestinal disorders in a scientifically advanced manner. Its groundbreaking composition acts as a potent prebiotic catalyst, efficaciously nurturing the flourishing of advantageous gut microflora. Synonyms: 3-SLNnT LS tetrasaccharide d Sialylated lacto-N-neotetraose. CAS No. 100789-83-1. Molecular formula: C37H62N2O29. Mole weight: 998.88. | |
| 4-[N-[2-(Acetamido)ethyl]-N-methylamino]-2-carboxy-2-hydroxybenzophenone | A flourescent reagent. Group: Biochemicals. Grades: Highly Purified. Pack Sizes: 50mg. US Biological Life Sciences. | Worldwide |
| 5-Benzylaminocarbony-2'-O-methyluridine | 5-Benzylaminocarbony-2'-O-methyluridine is a remarkable biomedical compound, exerting its efficacious antiviral effects through the remarkable mechanism of nucleoside analog action. By seamlessly incorporating itself into the intricate viral DNA or RNA, it adeptly hampers the pernicious flourish of viral replication. Synonyms: N-Benzyl-1-((2R,3R,4R,5R)-4-hydroxy-5-(hydroxymethyl)-3-methoxytetrahydrofuran-2-yl)-2,4-dioxo-1,2,3,4-tetrahydropyrimidine-5-carboxamide; Uridine, 2'-O-methyl-5-[[(phenylmethyl)amino]carbonyl]-. Grades: ≥95%. CAS No. 1648558-95-5. Molecular formula: C18H21N3O7. Mole weight: 391.38. | |
| 5-Methylfurfural | 5-Methylfurfural is a naturally occurring substance, found in cigarette smoke condensate, licorice essential oil, stored dehydrated orange powder, baked potato flour, volatile compounds of roast beef, aroma concentrate of sponge cake. bread and in coffee, tea and cocoa [1]. A flavoring agent. Uses: Scientific research. Group: Natural products. CAS No. 620-02-0. Pack Sizes: 10 mM * 1 mL; 5 g. Product ID: HY-Y0543. |  |
| 5'-O-Tritylthymidine 3'-CE phosphoramidite | 5'-O-Tritylthymidine 3'-CE phosphoramidite, a versatile and indispensable reagent wielded in oligonucleotide synthesis techniques, earns its stripes adding a 3'-phosphate group. Favored in academia for biomedicine research as well as the flourishing therapeutics industry, it has paved the way towards treating an array of ailments from genetic disorders to viral infections to cancer. CAS No. 198637-50-2. Molecular formula: C38H45N4O6P. Mole weight: 684.78. | |
| α amylase | α-Amylase isolated from porcine pancreas is a glycoprotein.2 It is a single polypeptide chain of approximately 475 residues containing 2 SH groups and four disulfide bridges and a tightly bound Ca2+ necessary for stability.3,4 Chloride ions are necessary for activity and stability5 The pH range for activity is 5.5 to 8.0, with the pH optimum at 7.6. Α-amylase from porcine pancreas. Applications: Α-amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. product is from porcine pancreas and is type i-a. α-amylase has been used in various plant studies, such as metabolism studies in arabidopsis. Group: Enzymes. S...mission Number: EC 3.2.1.1. CAS No. 9000-90-2. α-Amylase. Mole weight: 51-54 kDa. Activity: 700-1400 units/mg protein (E1%/280). Stability: α-Amylase is stable in 25 mM Tris-HCl, pH 7.5, with 100 mM KCl, at 0 °C or at -20 °C for at least 9 days.8 Another recommended storage condition is in 1 mM phosphate, pH 7.3, with 30 mM CaCl2 at -15 °C. Appearance: Appearance (Color): White to Light Yellow Appearance (Form): Suspension. Form: PMSF treated, saline suspension. Alpha amylase enzyme; for flour; fungal alpha amylase enzyme; enhance quality of flour enzyme; enhance quality; alpha amylase enzyme; flour; alpha amylase; Alpha amylase enzyme for flour; FLO-1301. Cat No: BAK-250. | |
| α amylase for bread | An alpha amylase used as an ingredient in bread-improvers and bakery mixes and for supplementing and standardizing the natural alpha-amylase activity of flour in the flourmill. When added to bread flours, the maltose and dextrins improve fermentation, baking volume, crumb structure and softness. Applications: Grain processing. Group: Enzymes. Synonyms: alpha amylase; alpha amylase for bread; Grain Processing; alpha amylase; bread; Alpha amylase for bread; GRAIN-2513. CAS No. 9000-90-2. α-Amylase. Appearance: powder or liquid. Alpha amylase enzyme; for flour; fungal alpha amylase enzyme; enhance quality of flour enzyme; enhance quality; alpha amylase enzyme; flour; alpha amylase; Alpha amylase enzyme for flour; FLO-1301. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: GRAIN-2513. | |
| Alum | Alum precipitates protein and is a strong astringent. Synonyms: Aluminum potassium sulfate anhydrous; Potassium aluminum sulfate; Potassium alum; Alumen; alum flour; alum meal; alum potassium; aluminum potassium alum; aluminum potassium disulfate; aluminum potassium sulfate; dialuminum dipotassium sulfate; kalinite; potash alum; potassium aluminum sulfate (1:1:2); rock alum; sulfuric acid aluminum potassium salt (2:1:1). CAS No. 10043-67-1. Molecular formula: KAl(SO4)2. Mole weight: 258.20. | |
| Ammonium Sulfate | Ammonium Sulfate is used as an acidity regulator in flours and breads. Synonyms: Ammonium Sulfate (2:1). CAS No. 7783-20-2. Molecular formula: (NH4)2SO4. Mole weight: 132.134. | |
| Ammonium sulfate-[15N2,d8] | Ammonium sulfate-[15N2,d8], is the labelled analogue of Ammonium sulfate, Ammonium Sulfate is used as an acidity regulator in flours and breads. Synonyms: Ammonium-15N2,d8 sulfate; CTK8F7742. Grades: 99% atom 15N; 98% atom D. Molecular formula: D8[15N]2O4S. Mole weight: 142.18. | |
| Azodicarboxamide | Azodicarboxamide is used as an additive to wheat flour breads and dough to improve the physical properties of the dough and the baking performance. It is also used to optimize the levels of oxidant/reducing agents in the baking of wheat flour. Group: Biochemicals. Alternative Names: Diazenedicarboxamide; 1,1'-Azobisformamide; 1,1'-Azobis[formamide]; 1,1'-Azobiscarbamide; 1,1'-Azodiformamide; 1500TID; A 9660; AA 110S; ABFA; AC. Grades: Highly Purified. CAS No. 123-77-3. Pack Sizes: 50g. US Biological Life Sciences. | Worldwide |
| Bacterial hemicellulase | A bacterial hemicellulase that is a dough-conditioning enzyme preparation. Its hemicellulase (pentosanase) activities acts on flour pentosans to soften and reduce the viscosity of bread doughs and batters. Applications: Grain processing. Group: Enzymes. Synonyms: Bacterial hemicellulase; Grain Processing enzyme; hemicellulase; Grain; GRAIN-2515. CAS No. 9025-56-3. Hemicellulase. Appearance: powder or liquid. Hemicellulase; Bacterial Hemicellulase enzyme; for flour; Hemicellulase enzyme; development and extensibility of gluten enzyme; gluten; flour; Bacterial Hemicellulase enzyme for flour; FLO-1303. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: GRAIN-2515. | |
| Calcium Fluoride | CALCIUM FLUORIDE, 99.99% pure, -325 mesh, (Synonym: Flourspar), Formula: CaF2. CAS No. 7789-75-5. Noah Chemicals San Antonio, Texas. ISO 9001:2015 Certified. Request a Quote Today! |  Texas TX |
| Ceratonia | Ceratonia occurs as a yellow-green or white colored powder. Although odorless and tasteless in the dry powder form, ceratonia acquires a leguminous taste when boiled in water. Synonyms: Algaroba; carob bean gum; carob flour; ceratonia gum; ceratonia siliqua; ceratonia siliqua gum; Cheshire gum; E410; gomme de caroube; locust bean gum; Meyprofleur; St Johns bread. CAS No. 9000-40-2. Product ID: PE-0468. Category: Controlled-release Agents; Stabilizing Agents; Suspending Agents; Tablet Binder; Viscosity-increasing Agents. Product Keywords: Binder Excipients; Stabilizers; Suspending Agents; ; PE-0468; Ceratonia; Controlled-release Agents; Stabilizing Agents; Suspending Agents; Tablet Binder; Viscosity-increasing Agents; ; 9000-40-2. UNII: V4716MY704. Chemical Name: Carob gum. Grade: Pharmceutical Excipients. Administration route: Oral. Dosage Form: oral tablet. Stability and Storage Conditions: The bulk material should be stored in a well-closed container in a cool, dry place. Ceratonia loses not more than 15% of its weight on drying. Source and Preparation: Ceratonia is a naturally occurring material obtained from the ground endosperms separated from the seeds of the locust bean tree, Ceratonia siliqua (Leguminosae). The tree is indigenous to southern Europe and the Mediterranean region. Applications: Ceratonia is a naturally occurring material generally used as a substitute for tragacanth or other similar gums. A ceratoni | |
| CORN GLUTEN MEAL | CORN GLUTEN MEAL. Synonyms: CORN GLUTEN MEAL;GLUTEN, ENZYMATIC HYDROLYSATE; corn; cornglutens; glutens, corn; ZEA MAYS (CORN) KERNEL MEAL;Gluten, corn;Curn gluten. CAS No. 66071-96-3. Product ID: CDF4-0091. Category: Flour Treatment Agents. Product Keywords: Food Ingredients; Flour Treatment Agents; CORN GLUTEN MEAL; CDF4-0091; 66071-96-3; 266-116-0; 66071-96-3. Purity: 0.99. EC Number: 266-116-0. | |
| Corn protein | Corn protein powder is the pharmaceutical industry production of maize starch alcohol or wine industry after the by-product, its protein is rich in nutrients, and has a special flavor and color.Corn protein powder is the main by-product of the wet corn milling processing technology of corn starch. Applications: Drinks, health care products. Group: Others. Appearance: Yellow or light yellow powder. Corn protein Corn flour; Zein. Cat No: EXTC-151. | |
| DATEM-E472e | Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, or simply DATEM, is an emulsifier used in breadmaking to strengthen the dough structure so that it can successfully expand during proofing and baking. Synonyms: DATEM---E472e;Diacetyl tartaric acid monodiglyceride;Acetylated single (double) glycerol fatty acid ester. CAS No. 977051-29-8. Product ID: CDF4-0258. Category: It is used in bread, buns and many other yeast-leavened bakery products at levels of 0.2-0.6% (based on flour weight). DATEM possesses excellent dough strengthening properties due to its ability to adsorb at the gas/liquid interface of dough and stabilize the foam structure trapped by the gluten matrix and prevent gas bubble coalescence.1,2 So, DATEM enhances gas (CO3) retention and improves tolerance to shocks in case of mechanical abuse during final proofing and baking. Due to its anionic nature, DATEM also has the capacity to interact with gluten proteins, promoting protein aggregation. Product Keywords: Food Emulsifiers; CDF4-0258; DATEM-E472e; 977051-29-8; DATEM---E472e;Diacetyl tartaric acid monodiglyceride;Acetylated single (double) glycerol fatty acid ester. Chemical Name: Diacety Tartaric Acid Esters of Mono & Diglycerides. Grade: Food grade. Stability and Storage Conditions: Prevent from moisture and caking. Sealed and stored in the low temperature, dry, cool and well-ventilated place. Forbid storing and transporting with | |
| Delphinidin-3-O-galactoside chloride | Delphinidin-3-O-galactoside (chloride) is an anthocyanin that extracts from wheat flour. Delphinidin-3-O-galactoside (chloride) can be used for the research of antioxidant and antimicrobial [1]. Uses: Scientific research. Group: Natural products. CAS No. 28500-00-7. Pack Sizes: 1 mg; 5 mg; 10 mg. Product ID: HY-N6606. | |
| D-Gluconic acid zinc (II) salt | D-Gluconic acid zinc (II) salt, an invaluable biomedical resource, demonstrates immense potential for therapeutic efficacy across diverse conditions. Meticulous studies have unveiled its profound implications in mitigating zinc insufficiency and its associated ailments. As a remarkable zinc supplement, it seamlessly facilitates the preservation of cellular homeostasis while fortifying immune resilience. Uses: Cattle dermatomycosis, caused by trichophyton verrucosum (trichophytosis) was treated by oral admin of prepn containing 20-70% zinc gluconate, 2-10% sulfur, 0.2-1% vitamin a (106 iu), 2-6% methionine, & inert carrier such as calcium carbonate or flour. Synonyms: Zinc Gluconate dihydrate. CAS No. 4468-2-4. Molecular formula: C12H22O14Zn. Mole weight: 455.68. | |
| Enzyme blend for dough | Powder enzyme blend used in flour, pre-mixes and bread improvers to reduce viscosity of dough gluten/pentosan complexes.It enhances dough-rising capacity, increases loaf volume, and improves crumb structure. Applications: Retain freshness. Group: Enzymes. Synonyms: dough; Enzyme blend for dough; Retain Freshness; flour enzyme; enhances dough-rising; enhances dough-rising capacity enzyme; increases loaf volume enzyme; loaf volume; BAK-1717. Enzyme for dough. Appearance: powder or liquid. dough; Enzyme blend for dough; Retain Freshness; flour enzyme; enhances dough-rising; enhances dough-rising capacity enzyme; increases loaf volume enzyme; loaf volume; BAK-1717. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: BAK-1717. | |
| Feed enzyme designed by wheat and its by-products | A feed enzyme which designed by wheat and its by-products (wheat bran and the second powder) when their contents more than 20% in animal diet, it also riches in xylanase and β-glucanase. Applications: 1. it can break down various anti-nutritional factors of wheat and its by-products; 2. increase digestibility of protein and amino acids of wheat, sub-flour, wheat bran and other raw materials in feed; 3. improve animals performance; 4. improve animal health and enhance their immunity; 5. reducing the differences between different batches of feed, to steady products quality; 6. it can reduce nitrogen and phosphorus excretion, to reduce environmental pollution. Group: Enzymes. Synonyms: feed enzyme; wheat; feed; feed enzyme designed by wheat; feed enzyme. Feed enzymes. Appearance: inquire. feed enzyme; wheat; feed; feed enzyme designed by wheat; feed enzyme. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: AGT-2913. | |
| Ferrous gluconate | European Pharmacopoeia (Ph. Eur.); Pharmacopoeial Standards. Uses: For analytical and research use. Group: Reagents. Alternative Names: Ferrous Gluconate, Ferrous gluconate, Ferrum Polon, Ray-Gluciron, Iron gluconate, Entron, Cerevon, Ferrin 55, Ferroglyconicum, Nionate, Bis(D-gluconato-κO1,κO2)iron, Gluco-Ferrum, Iromon, Bis(D-gluconato-O1,O2)iron, D-Gluconic acid, iron complex, Glucoferron, Ferronicum, Biofergate, Ferro-Agepha, Fergon, Ferlucon, Gluferate, Flourish, Glucomax, Ferrose, Iromin, Ferox, D-Gluconic acid iron(2+) salt (2:1), Fenton, Flourish Iron, Irox, Feravol. CAS No. 299-29-6. IUPAC Name: iron(2+);(2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanoate. | |
| Fluorescein chitosan | For measurement of limit-dextrinase in malt flours. Product ID: 9-01084. Properties: fluorescent glucomannan. |  |
| fluoro-Dapagliflozin | fluoro-Dapagliflozin is an analog of dapagliflozin that demonstrates similar selectivity for inhibiting SGLT2 over SGLT1 (Kis = 5.3 and 330 nM, respectively). Synonyms: flouro-DAPA; (1S)-1,5-anhydro-1-C-[4-chloro-3-[(4-ethoxyphenyl)methyl]phenyl]-4-deoxy-4-fluoro-D-glucitol. Grades: ≥95%. CAS No. 1181681-43-5. Molecular formula: C21H24ClFO5. Mole weight: 410.9. | |
| Fungal α Amylase | An alpha amylase enzyme that is capable of hydrolyzing starch. Typically used in baking, brewing, dietary supplements, potable alcohol production and other food grade applications. Applications: Dietary supplements. Group: Enzymes. Synonyms: Fungal Alpha Amylase. CAS No. 9001-19-8. α-Amylase. Appearance: powder or liquid. Source: Aspergillus oryzae. Alpha amylase enzyme; for flour; fungal alpha amylase enzyme; enhance quality of flour enzyme; enhance quality; alpha amylase enzyme; flour; alpha amylase; Alpha amylase enzyme for flour; FLO-1301. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DIS-1020. | |
| Fungal hemicellulase enzyme for bread doughs | A dough-conditioning fungal hemicellulase enzyme preparation. It acts on flour pentosans to soften and reduce the viscosity of bread doughs and batters. Applications: Grain processing. Group: Enzymes. Synonyms: Fungal hemicellulase enzyme; bread doughs; Grain Processing enzyme; fungal hemicellulase; Grain Processing; hemicellulase; Fungal hemicellulase enzyme for bread doughs; GRAIN-2512. CAS No. 9025-56-3. Hemicellulase. Appearance: powder or liquid. hemicellulase; Fungal hemicellulase enzyme; for flour; Hemicellulase enzyme; development and extensibility of gluten; gluten; Fungal hemicellulase enzyme for flour; FLO-1302. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: GRAIN-2512. | |
| Glucoamylase enzyme for crust | A glucoamylase enzyme used to produce extra glucose and limited dextrinization of starch carbohydrates. Results in better crust color and crumb softness. Applications: Extend shelf life. Group: Enzymes. Synonyms: Glucoamylase; enzyme for crust; Glucoamylase enzyme for crust; for crust; Extend Shelf Life; light-flour enzyme; glucoamylase enzyme; BAK-1714. CAS No. 9032-08-0. Glucoamylase. Appearance: powder or liquid. Glucoamylase for Alcohol Industry; Glucoamylase; High-percent Conversion; Glucoamylase; Alcohol Enzyme; Alcohol; Glucoamylase for Alcohol Industry; ALC-1516. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: BAK-1714. | |
| GLUTEN | GLUTEN. Synonyms: Glutens;GLUTEN;Gluten (wheat);gluten crude;TRITICUM VULGARE (WHEAT) GLUTEN;fromwheat80%protein;gluten from wheat;Gluten (derivation unspecified). CAS No. 8002-80-0. Pack Sizes: 1 kg. Product ID: CDF4-0089. Category: Flour Treatment Agents. Product Keywords: Food Ingredients; Flour Treatment Agents; GLUTEN; CDF4-0089; 8002-80-0; 232-317-7; 8002-80-0. Purity: 0.99. Color: White to Gray to Brown. EC Number: 232-317-7. Physical State: Powder to crystal. Density: 1.1 g/cm3. Product Description: Gluten forms the chief storage protein fraction in a mature wheat grain. Gluten proteins can be divided into three main groups: high molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMW-GS), and gliadins. Gluten has a great impact on the quality of a whole range of cereal-based foods. | |
| Hemicellulase for baking | The hemicellulase acts on flour pentosans to improve the elasticity of dough gluten/pentosan complexes, enhance dough stability and strength, loaf volume, and crumb structure. Applications: Gluten strengthening. Group: Enzymes. Synonyms: Hemicellulase for baking; hemicellulase; Gluten Strengthening; Gluten; BAK-1721. CAS No. 9025-56-3. Hemicellulase. Appearance: powder or liquid. Hemicellulase for baking; hemicellulase; Gluten Strengthening; Gluten; BAK-1721. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: BAK-1721. | |
| Hemicellulase for softening | Contains hemicellulase (pentosanase) activities that act on flour pentosans to soften and reduce the viscosity of bread doughs and batters. Applications: Grain processing. Group: Enzymes. Synonyms: Hemicellulase for softening; Grain Processing enzyme for; hemicellulase; softening; Hemicellulase for softening; GRAIN-2514. CAS No. 9025-56-3. Hemicellulase. Appearance: powder or liquid. Hemicellulase for baking; hemicellulase; Gluten Strengthening; Gluten; BAK-1721. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: GRAIN-2514. | |
| Konjac glucomannan | Konjac glucomannan is an acetylated (1-4)-β-D-glucomannan extracted from the tubers of Amorphophallus konjac or Konnyaku root. In Japan, it is a dietary supplement designed to reduce calorie intake because it expands in water. Synonyms: Konjac powder; Konjac flour. CAS No. 37220-17-0. | |
| L-Methionine [R,S]-Sulfoximine | Methionine sulfoximine inhibits both glutamine synthetase and g-glutamylcysteine synthetase. Working concentrations for inhibition of g-glutamylcysteine synthetase are 0.2-2.0mM (52% inhibition occured at 100mM).Methionine sulfoximine is also a toxic byproduct of nitrogen trichloride, a compound that was used to bleach unprocessed wheat flour prior to 1968. The compound has been investigated as a potential neurotoxin linked to diseases such as amyotrophic lateral sclerosis (ALS) and Parkinsons disease. Group: Biochemicals. Alternative Names: L-S-[3-Amino-3-carboxypropyl]-S-methyl-[R,S]-sulfoximine; (2S) -2-Amino-4- (S-methylsulfonimidoyl) butanoic Acid. Grades: Highly Purified. CAS No. 15985-39-4. Pack Sizes: 100mg, 250mg, 500mg, 1g. Molecular Formula: C?H??N?O?S, Molecular Weight: 180.23. US Biological Life Sciences. | Worldwide |
| Locust bean gum | Locust bean gum is a galactomannan vegetable gum extracted from the seeds of the carob tree and used as a thickening agent (gelling agent) in food technology. Uses: Antidiarrheals. Synonyms: Carob gum; Ceratonia; Algaroba; Carob bean gum; Carob flour; Ceratonia gum; Ceratonia siliqua; Ceratonia siliqua gum; Cheshire gum; E410; Gomme decaroube; Carob gum; Meyprofleur. CAS No. 9000-40-2. Molecular formula: C10H11ClN2O2. Mole weight: 226.66. | |
| Maltogenic amylase for baking | A maltogenic amylase, which effectively hydrolyzes starch in flour, producing maltose and low molecular weight sugars. Applications: Extend shelf life. Group: Enzymes. Synonyms: Maltogenic amylase for baking; maltogenic amylase; Extend Shelf Life enzyme; BAK-1712. maltogenic amylase. Appearance: powder or liquid. maltogenic amylase; maltogenic amylase enzyme; Saccharification enzyme; maltose sugar as Free-Amino-Nitrogen; Saccharification; Brewing; as FAN; FAN; BRE-1616. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: BAK-1712. | |
| Maltopentadecaose | Maltopentadecaose, an intricate carbohydrate substrate, exhibits immense prospects in the biomedical realm. Focusing primarily on its prebiotic functionality, current research propagates that it elicits flourishing growth of favorable gut microbiota, inevitably leading to amelioration of digestive health. Furthermore, as a potent therapeutic candidate, this compound holds merit in treating a variety of ailments. Owing to its unparalleled chemical structure, maltopentadecaose presents itself as an attractive entity for further scrutiny as a prospective drug or therapeutic agent. Grades: 95%. CAS No. 100307-88-8. Molecular formula: C90H152O76. Mole weight: 2450.12. | |
| Methyl 6-deoxy-2-O-methyl-a-D-galactopyranoside | Methyl 6-deoxy-2-O-methyl-α-D-galactopyranoside, a pivotal compound renowned in the biomedical realm, unveils its indispensability. Regarded as a valuable asset, it exhibits vast potential in combatting multifarious ailments, including cancer, diabetes, and infectious diseases. Remarkably, this compound flourishes ubiquitously within chemical repositories, serving as an invaluable resource for scientific inquiries and synthetic explorations. CAS No. 59981-27-0. Molecular formula: C8H16O5. Mole weight: 192.21. | |
| N-Acetyl-D-lactosamine - 200mM solution in water | N-Acetyl-D-lactosamine - 200mM aqueous solution is a remarkable compound embedded with a monosaccharide derivative, flourishing as a paramount foundation for the intricate synthesis of carbohydrates. Its multifaceted nature manifests in a multitude of applications, encompassing the realms of explorations in carbohydrate-based medicinal approaches. Molecular formula: C14H25NO11. Mole weight: 383.35. | |
| Native Bacillus subtilis Xylanase Enzyme (Food Grade) | Xylanase is the name given to a class of enzymes which degrade the linear polysaccharide beta-1,4-xylan into xylose, thus breaking down hemicellulose, one of the major components of plant cell walls. As such, it plays a major role in micro-organisms thriving on plant sources for the degradation of plant matter into usable nutrients. Xylanases are produced by fungi, bacteria, yeast, marine algae, protozoans, snails, crustaceans, insect, seeds, etc., (mammals do not produce xylanases). Xylanase which made from the best strain of bacillus subtilis. it is a kind of purified endo-bacteria-xylanase. it can be applied in the flour treatment for bread powder and steam brea...and chewy. 2) in the storage of bread, the appropriate xylanase can retrad bread staling, improve the water holding capacity of the bread and optimize the gluten network, thereby, preventing water loss and re-allocate, stabilize the organizational structure of the bread. Group: Enzymes. Synonyms: EC 3.2.1.8; endo-(1?4)-β-xylan 4-xylanohydrolase; endo-1,4-xylanase; xylanase; β-1,4-xylanase; endo-1,4-xylanase; endo-β-1,4-xylanase; endo-1,4-β-D-xylanase; 1,4-β-xylan xylanohydrolase; β-xylanase; β-1,4-xylan xylanohydrolase; endo-1,4-β-xylanase; β-D-xylanase; endo-1,4-β-xylanase. Enzyme Commission Number: EC 3.2.1.8. CAS | |
| Pectinase | An enzyme capable of hydrolyzing fruit pectin. Typically used in fruit juice and wine production. Applications: Dietary supplements. Group: Enzymes. Synonyms: Pectinase. CAS No. 9032-75-1. Pectinase. Appearance: powder or liquid. Source: Aspergillus niger. Pectinase; for Fruit Juice; Pectinase; Fruit Juice Enzymes; flour; Degrade pectic substance; pectic; Pectinase for Fruit Juice; FJE-1411. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DIS-1030. | |
| Pectinase blend for Juice extraction | Broad spectrum pectinase blend for Juice extraction. Applications: Apples & pears processing enzymes. Group: Enzymes. Synonyms: pectinase?Pectinase blend; Juice extraction; extraction; Juice extraction enzyme; Apples Processing; Pears Processing Enzymes; Pears; Apples; Pectinase blend for Juice extraction; FJE-1412. Pectinase. Appearance: powder or liquid. Pectinase; for Fruit Juice; Pectinase; Fruit Juice Enzymes; flour; Degrade pectic substance; pectic; Pectinase for Fruit Juice; FJE-1411. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form) or subject to client requirement. Cat No: FJE-1412. | |
| Pectinase for Fruit Juice | Pectinase is a high activity enzyme preparation which produced by a kind of fine aspergillus submerged fermentation. Applications: Degrade pectic substance, clarify fruit juice; reduce fruit juice viscosity, improve filtering speed; effectively prevent product from turbidness, prolong shelf life. Group: Enzymes. Synonyms: Pectinase; for Fruit Juice; Pectinase; Fruit Juice Enzymes; flour; Degrade pectic substance; pectic; Pectinase for Fruit Juice; FJE-1411. CAS No. 9032-75-1. Pectinase. Appearance: liquid. Source: Aspergillus. Pectinase; for Fruit Juice; Pectinase; Fruit Juice Enzymes; flour; Degrade pectic substance; pectic; Pectinase for Fruit Juice; FJE-1411. Pack: 25kg/barrel or subject to client requirement. Cat No: FJE-1411. | |
| Protease for flavors | Protease used in a neutral to alkaline environment. Used to develop savory flavors and to debitter protein hydrolysates. Applications: Flavors in high-protein flours used in baking. Group: Enzymes. CAS No. 37259-58-8. Protease. Appearance: powder or liquid. Acid Protease; for beer; Acid Protease; ethanol; baijiu Enzyme; beer Enzyme; brewage Enzyme; Acid Protease for beer; BER-1512. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: PRO-1827. | |
| Sodium Stearyl Fumarate | Sodium Stearyl Fumarate. Synonyms: SODIUM STEARYL FUMARATE;sodium octadecyl fumarate; SodiumStearylFumarate (Excipient)OpenPartDmf; Sodium Stearyl Fumarate (Excipient);Monosodium stearyl fumarate;2-Butenedioic acid (2E)-, monooctadecyl ester, sodium salt;SODIUMSTEARYLFUMARATE, FCC;SODIUMSTEARYLFUMARATE, NF. CAS No. 4070-80-8. Pack Sizes: 5 g. Product ID: CDF4-0090. Molecular formula: C22H39NaO4. Category: Flour Treatment Agents. Product Keywords: Food Ingredients; Flour Treatment Agents; Sodium Stearyl Fumarate; CDF4-0090; 4070-80-8; C22H39NaO4; 223-781-1; 4070-80-8. Purity: 0.99. Color: White to Off-White. EC Number: 223-781-1. Physical State: Neat. Solubility: Practically insoluble in water, slightly soluble in methanol, practically insoluble in acetone and in anhydrous ethanol. Storage: Inert atmosphere,Room Temperature. Application: Sodium Stearyl Fumarate is a dough conditioner and conditioning agent that is a white powder practically insoluble in water. It is used as a dough conditioner in yeast-raised baked goods. It is used as a conditioning agent in dehydrated potatoes. It also functions as a maturing and bleaching agent. Melting Point: >196°C (dec.). Product Description: Sodium Stearyl Fumarate (SSF) is used as a lubricant in tableting to reduce the friction between the tablet and the die wall and to prevent adhesion of the material to punches or the die wall in the pharmaceutical industries. It is use | |
| Specially pectinase for tea making | A specially pectinase used in orthodox processing which improves the mixing of tea components and the efficiency of biological chemical reactions involved in tea making. Applications: Improving the mixing of tea components. Group: Enzymes. CAS No. 9032-75-1. Pectinase. Appearance: powder or liquid. Pectinase; for Fruit Juice; Pectinase; Fruit Juice Enzymes; flour; Degrade pectic substance; pectic; Pectinase for Fruit Juice; FJE-1411. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: TAC-3212. | |
| 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: Polymers. Alternative Names: Gum xanthan. CAS No. 11138-66-2. Product ID: 2-(2,4-diaminophenoxy)ethanol; dihydrochloride. Molecular formula: 933.75. Mole weight: C35H49O29. C1=CC(=C(C=C1N)N)OCCO.Cl.Cl. VXYWXJXCQSDNHX-UHFFFAOYSA-N. InChI=1S/C8H12N2O2. 2ClH/c9-6-1-2-8(7(10)5-6)12-4-3-11; ; /h1-2, 5, 11H, 3 |  |
| Xylanase based enzyme blend for baking | A pentosanase (xylanase) based enzyme blend that acts on flour pentosans to soften and reduce the viscosity of bread dough and batters. Applications: High fiber. Group: Enzymes. Synonyms: Xylanase; Xylanase based enzyme blend for baking; pentosanase; High Fiber enzyme; baking; xylanase; BAK-1724. Xylanase. Appearance: powder or liquid. Xylanase; Xylanase based enzyme blend for baking; pentosanase; High Fiber enzyme; baking; xylanase; BAK-1724. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: BAK-1724. | |
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