Find where to buy products from suppliers in the USA, including: distributors, industrial manufacturers in America, bulk supplies and wholesalers of raw ingredients & finished goods.
Search for products or services, then visit the American suppliers website for prices, SDS or more information. You can also view suppliers in Australia, NZ or the UK.
| Product | Description | |
|---|---|---|
| Rice Protein | Rice protein is considered to be a good food protein, which is in accordance with the ideal model of WHO/FAO. The biological value of rice protein is very high, its nutritional value is high, and it can be compared with eggs, milk and beef. In addition, rice protein is a low resistance to the original protein, will not produce allergic reaction, the production of infant food is very favorable. Applications: Rice protein, it can be used in vegetable protein beverages (peanut milk, wheat milkand walnut milk, etc.), health food & beverages and sausages based on its goodwater-solubility. it can also be used to increase protein content and stabilize quality in the milk powder processing (infant & student formula milk powder and milk powder for the middle-aged and senior) field. Group: Others. Purity: >80% Protein. Appearance: Light yellow fine powder. Rice Protein. Cat No: EXTC-217. |  |
| Proteinhydrolyzates, rice bran | Synonyms: Protein hydrolyzates, rice bran; Rice bran protein hydrolyzate. CAS No. 94350-05-7. |  |
| 2,5-Dimethylpyrazine | 2,5-Dimethylpyrazine. CAS No. 123-32-0. Pack Sizes: 100, 500 g in glass bottle. Product ID: CDC10-0167. Molecular formula: C6H8N2. Category: Flavoring Chemical Agents. Product Keywords: Cosmetic Ingredients; Flavoring Chemical Agents; 2,5-Dimethylpyrazine; CDC10-0167; 123-32-0; C6H8N2; 204-618-3; MFCD00006147; 123-32-0. Grade: Fragrance grade. Purity: ≥98%, FG. Color: Clear colorless to pale yellow. EC Number: 204-618-3. Physical State: Liquid. Solubility: Chloroform (Slightly), DMSO (Slightly), Methanol (Slightly). Quality Level: 400. Storage: Inert atmosphere,Room Temperature. Application: flavors and fragrances. Boiling Point: 155 °C (lit.). Melting Point: 15°C. Density: 0.99 g/mL at 25 °C (lit.). Product Description: 2,5-Dimethylpyrazine is a pyrazine compound that is mainly formed in food products such as cooked rice or roasted peanuts due to the Maillard reaction between sugars and proteins during cooking or roasting process. |  |
| ent-sandaracopimaradiene 3-hydroxylase | A heme-thiolate protein (cytochrome P-450). Isolated from Oryza sativa (rice). Participates in the pathway for the biosynthesis of oryzalexins, a group of related phytoalexins produced by rice. Group: Enzymes. Synonyms: CYP701A; OsKOL4. Enzyme Commission Number: EC 1.14.13.191. Storage: Store it at +4 ?C for short term. For long term storage, store it at -20 ?C?-80 ?C. Form: Liquid or lyophilized powder. EXWM-0791; ent-sandaracopimaradiene 3-hydroxylase; EC 1.14.13.191; CYP701A; OsKOL4. Cat No: EXWM-0791. | |
| Guanosine 5'-monophosphate disodium salt | Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate (GMP). Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid (monosodium glutamate, MSG). As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup. Synonyms: Disodium guanylate; Disodium GMP; Disodium 5'-gmp; GMP disodium salt; 5'-Gmp disodium salt; Disodium guanosine-5'-monophosphate; 5'-Guanylic acid disodium salt; Sodium 5'-guanylate; Guanosine 5'-phosphate disodium salt. Grades: 98%. CAS No. 5550-12-9. Molecular formula: C10H12N5O8P·2Na. Mole weight: 407.18. | |
| Lysozyme from Human, Recombinant | Lysozymes, also known as muramidase or N-acetylmuramide glycanhydrolase, are glycoside hydrolases. These are enzymes (EC 3.2.1.17) that damage bacterial cell walls by catalyzing hydrolysis of 1,4-beta-linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in a peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrins. Lysozyme is abundant in a number of secretions, such as tears, saliva, human milk, and mucus. It is also present in cytoplasmic granules of the macrophages and the polymorphonuclear neutrophils (PMNs). Large amounts of lysozyme can be found in egg white. C-type lysozymes are closely related to alpha-lactalbumin in sequence and structure, making them part of the same family. In humans, the lysozyme enzyme is encoded by the LYZ gene. Group: Enzymes. Synonyms: muramidase; globulin G; mucopeptide glucohydrolase; globulin G1; N. Enzyme Commission Number: EC 3.2.1.17. CAS No. 9001-63-2. Lysozyme. Activity: > 100 ,000 units/mg protein (E1%/280). Storage: -70°C. Form: lyophilized powder. Source: Rice. Species: Human. muramidase; globulin G; mucopeptide glucohydrolase; globulin G1; N,O-diacetylmuramidase; lysozyme g; L-7001; 1,4-N-acetylmuramidase; mucopeptide N-acetylmuramoylhydrolase; PR1-lysozyme; lysozyme; LYZ; LZM; EC 3.2.1.17; 9001-63-2. Pack: Package size based on protein content. Cat No: NATE-0434. | |
| oryzalexin D synthase | A heme-thiolate protein (cytochrome P-450). Isolated from Oryza sativa (rice). Oryzalexin D is a phytoalexin. Group: Enzymes. Synonyms: CYP76M8. Enzyme Commission Number: EC 1.14.13.193. Storage: Store it at +4 ?C for short term. For long term storage, store it at -20 ?C?-80 ?C. Form: Liquid or lyophilized powder. EXWM-0793; oryzalexin D synthase; EC 1.14.13.193; CYP76M8. Cat No: EXWM-0793. | |
| oryzalexin E synthase | A heme-thiolate protein (cytochrome P-450). Isolated from Oryza sativa (rice). Oryzalexin E is a phytoalexin. Group: Enzymes. Synonyms: CYP76M6. Enzyme Commission Number: EC 1.14.13.192. Storage: Store it at +4 ?C for short term. For long term storage, store it at -20 ?C?-80 ?C. Form: Liquid or lyophilized powder. EXWM-0792; oryzalexin E synthase; EC 1.14.13.192; CYP76M6. Cat No: EXWM-0792. | |
Our database is helping our users find suppliers everyday.
