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| 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. |  |
| Rice Protein, Hydrolyzed | Highly purified protein and peptide concentrate obtained from rice. Has excellent skin-conditioning, anti-aging and film-forming properties. Has been shown to prevent premature skin aging and wrinkle formation. Uses: Anti-aging and anti-wrinkle creams, serums, and lotions. hair care products including shampoos and conditioners. Group: Skin actives. CAS No. 156715-40-1 / 56-81-5 / 7732-18-5 / 122-99-6 / 532-32-1. Appearance: Yellowish to amber liquid, characteristic odor. Catalog: CI-SC-0605. |  |
| Rice Protein & Rice Extract | Rice protein & rice extract is a cosmetic active ingredient specifically designed to protect hair fibers from the oxidative damage generated by solar radiation. The application of this extract recovers the brightness of damaged fibers, exerting a protective role on the damaged hair. Therefore, it is an ideal active ingredient for dyed and/or bleached hair in order to recover hair brightness to its initial values. Uses: Hair treatments, conditioners, hair serums and hair protection fluids. Group: Humectants. CAS No. 7732-18-5 / 56-81-5 / 83-86-3 / 90106-37-9 / 532-32-1 / 90-80-2 / 299-28-5. Catalog: CI-HC-0137. | |
| 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. | |
| L-Tryptophan | Amino acids-type drug: It can be used in amino acid infusion, being often combined with iron and vitamins. Its co-administration with VB6 can improve depression and prevention/treatment of skin disease; as a sleep sedative, it can be combined with L-dopa for the treatment of Parkinson's disease. It is carcinogenic to experimental animals; it may cause adverse reactions including nausea, anorexia and asthmas. Avoid combination with monoamine oxidase inhibitors. Nutritional supplements: Tryptophan contained in egg white protein, fish meat, corn meal and other amino acids are limited; content in cereals such as rice is also low. It can be combined with lysine, methionine and threonine for enhanced amino acids. It can be supplemented to corn product at the content of 0.02% tryptophan and 0.1% lysine, being capable of significantly improving the protein potency.tryptophan is one of the 21 amino acids comprising a protein. Tryptophan is a component of the skin's natural moisturizing factors. Group: Heterocyclic organic compound. Alternative Names: L-Beta-3-indolylalanine. CAS No. 73-22-3. Molecular formula: C11H12N2O2. Mole weight: 204.23. Appearance: White to yellow-white powder. Purity: 0.99. IUPACName: (2S)-2-Amino-3-(1H-indol-3-yl)propanoic acid. Canonical SMILES: C1=CC=C2C(=C1)C(=CN2)CC(C(=O)O)N. Density: 1.34 g/cm³. ECNumber: 200-795-6. Catalog: ACM73223. | |
| 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. | |
| 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. | |
| Rice Quat | Very mild cationic quaternary ammonium compound made of hydrolyzed plant proteins derived from rice, molecular weight 2000-3000. Contains 2% cysteine for better compatibility with hair. Uses: Hair conditioners, hair shampoos, hair rinses, leave-in hair products, body washes, face cleansers. Group: Skin actives. CAS No. 100-51-6/532-32-1/24634-61-5. Appearance: Clear yellowish liquid, faint odor. Catalog: CI-SC-0580. | |
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