What is Glycine? Glycine, the most elementary amino acid, is pivotal in biological systems. With its unique structure comprising a hydrogen atom as its side chain, glycine contributes extensively to protein synthesis and serves as a neurotransmitter in the central nervous system. Its presence in various protein-rich foods underscores its dietary importance, while its deficiency can […]
What is erythritol? It is a sugar alcohol known for its sweetening capabilities, and has been at the forefront of health-conscious consumers’ minds for years. As a natural sweetener found in fruits and fermented foods, erythritol offers a unique blend of benefits, including a low-calorie profile, minimal impact on blood sugar levels, and good digestive tolerance. Erythritol,
Introduction of Sodium Gluconate Sodium gluconate (E576), chemically known as C6H11NaO7, is a prominent food-grade additive derived from gluconic acid. Sodium gluconate is extensively used in the food industry as a preservative, stabilizer, and chelating agent. The compound’s ability to bind with metals and minerals makes it an essential ingredient in various food processing applications.
In the ingredients section of the supermarket, you will find a white powder that is loved by many consumers, which is baking soda. Baking soda is the common name of sodium bicarbonate. It is an acid salt formed by the neutralization of a strong base and a weak acid. It is weakly alkaline when dissolved
Introduction of Magnesium Carbonate Chemical Properties and Basic Information about Magnesium Carbonate Magnesium carbonate (CAS 546-93-0) is an inorganic salt characterized by its white appearance. This compound forms a variety of hydrates and basic carbonates and is known for being poorly soluble in water. When exposed to acids, magnesium carbonate reacts by releasing carbon dioxide, a
Food additives are substances that are added to food during processing, preparation, handling, packaging, transportation, or storage, primarily to enhance its quality, appearance, or flavor, or to preserve its freshness. These additives can range from preservatives that inhibit the growth of bacteria and molds, to colorants that enhance the visual appeal of foods, and flavor enhancers
Citric acid is an important organic acid, colorless crystals, often containing one molecule of crystal water, odorless, has a strong sour taste, and is easily soluble in water. Natural citric acid is widely distributed in nature. Natural citric acid exists in the bones, muscles and blood of plants such as lemons, citrus, pineapples and other fruits and animals. Artificially
What is Isolated Soy Protein? Isolated soy protein (ISP) is a highly refined form of soy protein derived from defatted soy flour. Characterized by its high protein content, typically over 90%, ISP is virtually free of fat and carbohydrates. It is widely used in food products for its functional properties, such as improving texture and
What is the Application of Resistant Dextrin ? 1.Food: used in dairy foods, meat foods, baked goods, pasta, seasoning foods, etc. Application in dairy products: resistant dextrins can be simply added to dietary fiber fortified milk beverages like sugar, without affecting the original flavor of the food; resistant dextrins have a similar taste to fat and
Introduction Sodium benzoate is a common food preservative, widely used to prevent the growth of microbes in acidic foods such as salads, sodas, fruit juices, pickles, and condiments. Chemically known as C7H5NaO2, it is the sodium salt of benzoic acid and is recognized by its E number, E211. Physical Properties Sodium benzoate is a white crystalline powder or