Fructo-oligosaccharideCAS NO. 57-48-7 Fructo-oligosaccharide is a new healthy sugar source.Its structure can be expressed as GF-Fn,(n=1-9). Fructooligosaccharide (FOS) is a food ingredient naturally occurring in honey, fruits and plants. It is a natural s
VanillinConfirm to GB3861, BP, FCC, USP standard. CAS:121-33-5 Vanillin can be used as food additive in making food ,wine and tobaccos, also it is a fine chemical product. Appearance: White to pale yellow crystalline powderOdder: Similar to Vanillin Purit
Sodium alginate Molecular Formula: C5H7O4COONa Characteristics: tasteless, white or light yellow granule or powder. Annual Production: 1000 MTS Packing: 25kg poly woven bag 1.PRINTING AND DYEING INDUSTRY Used as thickening ag
Name :Ethyl maltol Synonyms:2-Ethyl-3-hydroxy-4-pyrone; 3-Hydroxy-2-ethyl-4-pyrone Molecular Formula C7H8O3 Molecular Weight 140.14 CAS Registry Number:4940-11-8 EINECS:225-582-5 FEMA:3487 Melting point 85-95 ºC
Lactulose Lactulose Name: Lactulose Synonyms 4-O-beta-D-Galactopyranosyl-alpha-D-fructose Molecular Formula C12H22O11 Molecular Weight 342.30 CAS Registry Number 4618-18-2 EINECS 225-027-7 Melting point 173-178 ºC alpha -47 º (c=5, H2O, 12hr) Water s