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| Product | Description | |
|---|---|---|
| GLUTEN | GLUTEN. Group: Polymers. CAS No. 8002-80-0. Molecular formula: Unspecified. Mole weight: Unspecified. |  |
| 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. |  |
| Gluten Exorphin A5 | Gluten exorphin A5 is highly specific for δ-receptors and displays opioid activity in the MVD assay. Synonyms: Glycyl-tyrosyl-tyrosyl-prolyl-threonine; GYYPT; N-{[1- (N-{2-[ (2-Amino-1-hydroxyethylidene) amino]-1-hydroxy-3- (4-hydroxyphenyl) propylidene}tyrosyl) pyrrolidin-2-yl] (hydroxy) methylidene}threonine. CAS No. 142155-24-6. Molecular formula: C29H37N5O9. Mole weight: 599.63. |  |
| Gluten Exorphin B5 | Gluten Exorphin B5 is an exogenous opioid peptide derived from wheat gluten that acts on opioid receptor and increases postprandial plasma insulin level in rats. Synonyms: (Trp4)-Leu-Enkephalin; H-YGGWL-OH; L-tyrosyl-glycyl-glycyl-L-tryptophyl-L-leucine. Grades: ≥95%. CAS No. 68382-18-3. Molecular formula: C30H38N6O7. Mole weight: 594.66. | |
| Gluten Exorphin C | Gluten exorphin C is an opioid peptide derived from wheat gluten. Its IC 50 values are 40 μM and 13.5 μM for μ opioid and δ opioid activities in the GPI and MVD assays, respectively. Uses: Scientific research. Group: Peptides. CAS No. 142479-62-7. Pack Sizes: 5 mg; 10 mg. Product ID: HY-P1596. |  |
| Gluten Exorphin C | Gluten Exorphin C is an opioid peptide derived from wheat gluten. Synonyms: Exorphin C; H-YPISL-OH; L-tyrosyl-L-prolyl-L-isoleucyl-L-seryl-L-leucine. Grades: ≥90%. CAS No. 142479-62-7. Molecular formula: C29H45N5O8. Mole weight: 591.70. | |
| Gluten, Wheat | Gluten, Wheat is a cohesive, visco-elastic proteinaceous material that can be extrated from wheat. Gluten, Wheat can be used to induce celiac disease [1]. Uses: Scientific research. Group: Biochemical assay reagents. CAS No. 8002-80-0. Pack Sizes: 25 g; 50 g; 100 g. Product ID: HY-W763569. | |
| Carob Tree Gum & Wheat Gluten | Aqueous solution of a mixture of hydrolyzed proteins isolated from wheat gluten and galactomannans obtained from seeds of locust bean gum for various cosmetic applications. Has regenerating, film-forming, anti-aging and skin-tightening properties. Forms a visco-elastic film on the skin, helping to smooth the appearance of fine wrinkles. Uses: Anti-aging serums, creams, lotions, all kinds of regenerating skin care products. Group: Skin actives. CAS No. 100684-25-1 / 84961-45-5 / 7732-18-5 / 9011-18-1 / 77-92-9 / 122-99-6 / 70445-33-9. Appearance: Yellowish, viscous liquid. Catalog: CI-SC-0581. |  |
| 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. | |
| Protein hydrolyzates,wheat gluten | Heterocyclic Organic Compound. CAS No. 100684-25-1. Catalog: ACM100684251. | |
| Slippery Elm Bark P.E. 4:1 (Gluten free) | Slippery Elm Bark P.E. 4:1 (Gluten free). |  CA, FL & NJ |
| Weat Gluten Processing Complex Enzyme (Food Grade) | This product is a compound enzyme which designed for the processing of weat gluten. Applications: 1.influencing on the non-starch polysaccharides(nps) ,the viscosity of starches is increased. 2.increase the yield of starches and vital wheat glutens. 3.reduce the consumption of materials,water and energy. Group: Enzymes. Synonyms: Wheat Gluten Processing Complex Enzyme; Complex Enzyme; Wheat Gluten Processing; starch processing enzymes; starch; Wheat Gluten; Food Grade. Starch enzyme. Activity: 8,000,000u/ml. Storage: Should be stored in a cool place avoiding high temperature. Liquid: 3 months at 25°C, activity remain >90%; 6 months, activity remains >80%. Increase dosage after shelf life. Form: Liquid. Wheat Gluten Processing Complex Enzyme; Complex Enzyme; Wheat Gluten Processing; starch processing enzymes; starch; Wheat Gluten; Food Grade. Pack: 25kgs/drum, 1.125kgs/drum. Cat No: ASE-001. |  |
| 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. | |
| 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. | |
| Baobab Protein, Hydrolyzed | Unique hydrolyzed protein & amino acid solution for superior hair damage recovery. The proteins are obtained from the large Baobab fruit seeds produced by the Adansonia digitat trees native to Africa. Also called the tree of life due to its ability to store water and withstand the harsh climate. Gluten-free. Uses: All kinds of hair care products including shampoos, hair conditioners, hair balms, hair pomades and also skin care products including lotions and creams. Group: Cationic surfactants & conditioning agents. CAS No. 91745-12-9. Appearance: Clear to slightly hazy, amber liquid, characteristic odor. Catalog: CI-HC-0068. | |
| Barley Quat | Very mild cationic quaternary ammonium compound made of hydrolyzed proteins naturally sourced from food grade golden barley. Contains 22-26% of proteins. Gluten-free. Dissolved in water. Uses: Hair conditioners, hair shampoos, hair rinses, leave-in hair products, hair primers, finishing sprays, styling products. Group: Cationic surfactants & conditioning agents. CAS No. 100-51-6/24634-61-5/532-32-1. Appearance: Clear to slightly hazy amber liquid, characteristic odor. Catalog: CI-HC-0044. | |
| Chia Seed Powder | Chia Seed Powder. Applications: Chia seed was once valued so much that it was used as currency by the native americans of the southwest and mexico.it was considered a high energy endurance food and was used as far back as the aztec warriors during their conquests. chia seed is highly mucilaginous and has been used by diabetics to slow the conversion of carbohydrates into sugar.it also regulates moisture distribution to the cells of the body more efficiently.chia seeds are are an excellent source of protein, dietary fiber and omega 3 fatty acid and contain no gluten.chia seeds can be eaten raw or sprouted. chia sprouts are a delicious addition to salads and sandwiches.chia seeds can be ground into a meal to make porridge or cakes, or as an addition to breads, cakes and biscuits. Group: Others. Appearance: Brown yellow powder. Chia Seed Powder. Cat No: EXTC-162. | |
| 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 | |
| DL-Glutamic Acid Monohydrate (DL-Glu-OH), 99+% | Glutamic acid is a non-essential amino acid that is also an excitatory amino acid (EAA) because of its role in neurotransmission.1 Its name derives from its historical isolation from wheat gluten. A detailed review of the chemistry of glutamic acid has been published. 2DL-Glutamic acid has been used as an energy source in the isolation of cultured Thiobacillus acidophilus.3 It has been utilized as a supplement in the diet of chicks and been shown to lead to grown depression.4 DL-Glutamic acid has been utilized as a nitrogen source for the culture of nematode eggs from Arkansas Fungus 18 (ARF18) and Pochonia chlamydospora var. chlamydospora.5A method for the analysis of DL-glutamic acid and other amino acids via copper(II) ion, hydrogen peroxide, and pyrocathechol violet has been published.6 The resolution of DL-glutamic acid as its acetyl derivative through the use of porcine renal acylase I has been reported.2DLGlutamic acid has been used as a starting material for the synthesis of imidazo[1,5-a]quinoxaline amides and carbamates that bind with high affinity to the GABAA/benzodiazepine receptor in culturedSf 9 cells.7. Group: Biochemicals. Alternative Names: DL-Glu-OH·H2O; (RS)-2-Aminopentanedioic acid monohydrate; DL-glutaminic acid, DL-α-aminoglutaric acid; DL-1-aminopropane-1,3-dicarboxylic acid. Grades: Highly Purified. CAS No. 19285-83-7. Pack Sizes: 100g, 500g, 1Kg. Molecular Formula: C5H9NO4 H2O, Molecular Weight: 165.15. US Biological Life Sciences. |  Worldwide |
| 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. | |
| 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. | |
| 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. | |
| Gliadorphin-7 | Gliadorphin-7, an opioid peptide, is formed during the digestion of the gliadin component of the gluten protein. Elevated concentration of gliadorphin-7 due to inadequate proteolysis has been linked to autism, schizophrenia, and celiac disease. Synonyms: α/β-Gliadin (43-49); H-Tyr-Pro-Gln-Pro-Gln-Pro-Phe-OH; L-tyrosyl-L-prolyl-L-glutaminyl-L-prolyl-L-glutaminyl-L-prolyl-L-phenylalanine; alpha-gliadin (43-49); GD-7; Prolamin (43-49); Gluteomorphin; Gliadorphin. Grades: ≥95%. CAS No. 107936-65-2. Molecular formula: C43H57N9O11. Mole weight: 875.98. | |
| Hemicellulase | An enzyme capable of hydrolyzing hemicellulose. Typically used in baking, animal feed, and dietary supplements. Applications: Dietary supplements. Group: Enzymes. Synonyms: EC 3.2.1.4Hemicellulase; Avicelase; Beta-1,4-endoglucan hydrolase; Beta-1,4-glucanase; Carboxymethyl cellulase; Celludextrinase; Endo-1,4-beta-D-glucanase; Endo-1,4-beta-D-glucanohydrolase; Endo-1,4-beta-glucanase; Endoglucanase; Endohydrolysis of (1->4)-beta-D-glucosidic linkages in cellulose; lichenin and cereal beta-D-glucans. CAS No. 9025-56-3. Hemicellulase. Appearance: powder or liquid. Source: Aspergillus niger. Hemicellulase for baking; hemicellulase; Gluten Strengthening; Gluten; BAK-1721. Pack: 25kg/paper barrel (powder form), 30kg/polyster barrel (liquid form). Cat No: DIS-1023. | |
| 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. | |
| Keratin Protein, Hydrolyzed | Sheep-wool derived, hydrolyzed alpha-keratin protein carefully monitored during its manufacture to ensure the lowest possible odor and a low ash. Keratin is a highly specialized fibrous protein, which is found in hair, feathers, wool and nails. Keratin is distinct from other proteins in that it is rich in cysteine (a sulfur-containing amino acid) giving keratin a unique strength and protective quality. Derived from sheep's wool. Contains 20-23% of protein. Molecular weight: 1,100-3,300 Da. Gluten-free. Uses: All kinds of hair care products including shampoos, hair conditioners, hair balms, hair pomades and also skin care products including lotions and creams. Group: Cationic surfactants & conditioning agents. CAS No. 69430-36-0. Appearance: Clear amber liquid, characteristic odor. Catalog: CI-HC-0063. | |
| Kiwifruit concentrate powder | Kiwifruit concentrate powder contains a naturally potent proteolytic enzyme, actinidin, which enhances protein digestion. In-vitro studies have shown that actinidin enhances the digestion of a number of different food proteins, including soy, red meat, milk, gluten and gliaden. Kiwifruit concentrate powder may also help to improve gut motility, which is an important contributor to improved bowel function. The active enzyme content of Kiwifruit concentrate powder is protected by specialised pre-processing and freeze drying techniques which maintain optimal temperature and pH conditions. Group: Others. Activity: >20,000 u/g. Appearance: green to brown powder. Form: Freeze dried powder. Source: green kiwifruit. Actinidin; Kiwifruit concentrate powder; Kiwifruit powder. Cat No: KCP-001. | |
| 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 | |
| Prolamin (31-49) | Prolamins are the main components of gluten, which contribute to gluten cohesiveness, extensibility and storage. They are rich in proline and glutamine, making them insoluble in water and difficult to digest in the gastrointestinal tract. Partial digestion produces peptide sequences that trigger an immune response in patients with celiac disease and gluten sensitivity. This short sequence of Prolamin, corresponding to the Gln and Pro-rich fraction, is involved in celiac disease. Synonyms: Alpha/beta-Gliadin A-I (wheat) (31-49); H-Leu-Gly-Gln-Gln-Gln-Pro-Phe-Pro-Pro-Gln-Gln-Pro-Tyr-Pro-Gln-Pro-Gln-Pro-Phe-OH. Grades: ≥95%. CAS No. 137832-02-1. Molecular formula: C105H148N26O28. Mole weight: 2222.46. | |
| Protein-Hyaluronate Blend | Proprietary blend of botanically derived polypeptides, hydrolyzed hyaluronic acid (molecular weight less than 10 kDa) derived from bio fermentation, and amino acids fermented from plant based sources. Rice polypeptides (proteins) have been found to stimulate hyaluronic acid synthesis in the skin while pea-derived polypeptides (proteins) can reduce the appearance of age related hyper-pigmentation. Both pea and rice polypeptides bind to the hydrolzyed sodium hyaluronate contained in the blend thereby improving their bio-availability in the skin. Gluten-free. Uses: Anti-aging & anti-wrinkle lotions, gels, serum and creams. moisturizing products including after-sun products. Group: Skin actives. CAS No. 7732-18-5 / 100209-45-8 / 222400-29-5 / 56-40-6 / 147-85-3 / 9067-32-7. Appearance: Clear to slightly hazy liquid. Catalog: CI-SC-0758. | |
| Quinoa Protein, Hydrolyzed | Natural, hydrolyzed amino acids obtained from quinoa (Chenopodium Quinoa). Multifunctional ingredient for skin and hair care products. Gluten-free. Dissolved in water. Uses: Hair care products including shampoos, hair conditioners, hair balms, and hair colorants, anti-aging skin care products. Group: Cationic surfactants & conditioning agents. CAS No. 227025-12-9 / 100-51-6 / 27634-61-5 / 532-32-1. Catalog: CI-HC-0057. | |
| Silk Protein, Hydrolyzed | Natural protein obtained from natural silk noils (fibers, fibroin) from the cocoon of the silk worm (bombyx mori). Has excellent moisture binding properties & silky smooth feel. The exceptional purity of silk is shown by the clarity of its film and low ash content. Protein content about 10%. Gluten-free. Uses: All kinds of hair care products including shampoos, hair conditioners, hair balms, hair pomades and also skin care products including lotions and creams. Group: Cationic surfactants & conditioning agents. CAS No. 96690-41-4 / 100-51-6 / 532-32-1 / 24634-61-5. Appearance: Clear, amber liquid, characteristic, mild odor. Catalog: CI-HC-0070. | |
| SkinWhite Ascutin | Combination ingredient consisting of two different skin-whitening components for for superior performance. Gluten-free and paraben-free. Uses: All kinds of skin lightening and anti-age spots formulas. anti-aging products. Group: Skin actives. CAS No. 7732-18-5 / 73049-73-7 / 86404-04-8 / 84390-01-8. Appearance: Clear to slightly hazy liquid, light amber to medium brown, may sediment slightly over time. Catalog: CI-SC-0965. | |
| Tapioca Starch | Starch extracted from Cassava (Tapioca). Gluten-free, aluminum-free, and hydrophobically modified with polymethylsilsesquioxane. Aluminum free. Uses: Body & makeup powders, antiperspirants, color cosmetics, creams, lotions, eye cosmetics, liquid make-up, liquid talc. Group: Sensory modifiers. CAS No. 9005-25-8/68554-70-1/7732-18-5. Appearance: White free-flowing powder. Catalog: CI-SC-0174. | |
| Wheat Protein, Hydrolyzed | Low-molecular weight protein derived from soft wheat (MW 1000-1500 Da). Provides amino acids & high glutamine levels to skin & hair. Gluten-free. Uses: High-quality skin & hair care products including creams, lotions, shampoos & conditioners (especially for dry skin & hair), sun care, after sun & makeup products, excellent for eye contour treatment. Group: Sensory modifiers. CAS No. 70084-87-6 / 100-51-6 / 24634-61-5 / 532-32-1. Appearance: Amber liquid, faint odor. Catalog: CI-SC-0160. | |
| 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 | |
| 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 | |
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