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Sorbitol CAS:50-70-4 Manufacturer Supplier
Sorbitol is a humectant that is a polyol (polyhydric alcohol) produced by hydrogenation of glucose with good solubility in water and poor solubility in oil. It is approximately 60% as sweet as sugar, and has a caloric value of 2.6 kcal/g. It is highly hygroscopic and has a pleasant, sweet taste. It maintains moistness in shredded coconut, pet foods, and candy. In sugarless frozen desserts, it depresses the freezing point, adds solids, and contributes some sweetness. It is used in low-calorie beverages to provide body and taste. It is used in dietary foods such as sugarless candy, chewing gum, and ice cream. It is also used as a crystallization modifier in soft sugar-based confections.
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Polylysine CAS:25104-18-1 Manufacturer Supplier
Polylysine is a synthetic polymer that is used to promote pluripotency in cells. It has been shown to be effective when combined with l-lysine, which promotes cell transformation and cellular physiology. It has also been shown to inhibit the synthesis of ubiquitin ligases, which are enzymes involved in the degradation of proteins.
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Xylitol CAS:87-99-0 Manufacturer Supplier
Xylitol is a naturally occurring five carbon sugar alcohol, equivalent to sucrose in sweetness. Xylitol finds applications in the preparation of confectionaries, chewing gum, toothpaste and mouthwashes. Xylitol is a low-energy sweetener with insulin independent metabolism, making it a promising alternative for sugar in diabetic patients. Xylitol is a natural anticaries agent used in the treatment of dental caries, as it is not utilized by cariogenic bacteria creates a starvation effect on them. Xylitol prevents otitis and upper respiratory tract infections. Commercially, microorganisms like bacteria, fungi and yeasts produce xylitol by fermentation.
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Potassium Chloride CAS:7447-40-7 Manufacturer Supplier
Potassium chloride (KCl) is a metal halide salt that is used in a variety of areas. The dominant application of potassium chloride is to serve as a fertilizer, which offers potassium to plants and prevents them from certain diseases. Besides, it can be applied in food and medical industry. As a treatment for hypokalemia, potassium chloride pills are taken to balance the blood’s potassium levels and prevent potassium deficiency in the blood. In food industry, it serves as a electrolyte replenisher and a good salt substitute for food, as well as a firming agent to give consistent texture to food, thus to strengthen its structure.
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Zinc Lactate CAS:16039-53-5 Manufacturer Supplier
Zinc lactate zinc is a good food Enhancer for babies and has an important role in the intellectual and physical development of young people, better absorption than inorganic zinc.Zinc lactate is a kind of excellent performance, relatively economic zinc organic fortifying agent, widely added to a variety of foods to supplement the lack of zinc in food, to prevent a variety of zinc deficiency disease, enhance life vitality has a significant effect.
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Agar CAS:9002-18-0 Manufacturer Supplier
Agar is a dried, hydrophilic, colloidal polysaccharide complex extracted from the agarocytes of algae of the Rhodophyceae. The structure is believed to be a complex range of polysaccharide chains having alternating a-(1!3) and b-(1!4) linkages. There are three extremes of structure noted: namely neutral agarose; pyruvated agarose having little sulfation; and a sulfated galactan. Agar can be separated into a natural gelling fraction, agarose, and a sulfated nongelling fraction, agaropectin.
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Sodium Citrate CAS:68-04-2 Manufacturer Supplier
Sodium citrate is the trisodium salt of citric acid. It has a role as a flavouring agent and an anticoagulant. Sodium citrate is chiefly used as a food additive E331, usually for flavor or as a preservative. Sodium citrate is employed as a flavoring agent in certain varieties of club soda. Sodium citrate is common as an ingredient in Bratwurst, and is also used in commercial ready to drink beverages and drink mixes, contributing a tart flavour.
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Aspartame/APM CAS:22839-47-0 Manufacturer Supplier
Aspartame is a synthetic non-caloric sweetener that is metabolized to phenylalanine, aspartic acid, and methanol in the gut. Aspartame (80 mg/kg per day for 90 days) increases plasma alanine aminotransferase (ALT) and aspartate aminotransferase (AST) activity, induces hepatocyte degeneration and leukocyte infiltration in the liver, and reduces hepatic levels of reduced glutathione (GSH), oxidized glutathione (GSSG), and γ-glutamylcysteine (γ-GC) in mice. Formulations containing aspartame have been used as sweetening agents and flavor enhancers in foods and beverages.
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Neotame CAS:165450-17-9 Manufacturer Supplier
Neotame is a water-soluble, nonnutritive, intense sweetening agent used in beverages and foods. It is structurally related to aspartame and is about 7000–13 000 times sweeter than sucrose, and about 30–60 times sweeter than aspartame, making it the sweetest artificial sweetener available. Neotame is said to have a ‘clean’ sweet taste in contrast to the bitter, metallic aftertaste associated with saccharin. Although neotame has approximately the same caloric value as sucrose (1.2 kJ/g) the small quantities used to achieve a desired level of sweetness in a formulation mean that it is essentially nonnutritive.Neotame may be used in sub-sweetening quantities as a flavor enhancer, e.g. with mint or strawberry flavor.
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Lysozyme CAS:12650-88-3 Manufacturer Supplier
Lysozyme belongs to a group of enzymes that are known as glycoside hydrolases. It is found in animal tissues, organs, serum as well as in tears, nasal secretions, cervical mucus, and the white of avian eggs. Lysozyme breaks the carbonhydrate chains of the bacterial skin, destroying the structural integrity of the cell wall. Thereby, it has antibacterial properties and was one of the first antibiotics studied by Sir Fleming, the discover of penicillin.Lysozyme is used either alone or in combination with other synergic compounds as an excellent preservative against many food spoiling microorganisms for fruits & vegetables, tofu & bean curd, seafood & meats, wines & sakes. Organic wines use it to reduce sulfites. It is used in non-pasteurized beer. It has been added to baby formula (to aid digestibility) and gastrointestinal treatments for the elderly.
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Proteinase K for tritirachium album CAS:39450-01-6
Proteinase K is an enzyme that is derived from the fungus Tritirachium album. It belongs to the class of serine proteases and is known for its ability to efficiently degrade proteins. Proteinase K is widely used in molecular biology and biochemistry research due to its robust activity and broad substrate specificity. It is able to cleave peptide bonds at the carboxyl side of aromatic, hydrophobic, and some small neutral amino acids, making it suitable for protein digestion in a variety of applications. Proteinase K is commonly used for DNA and RNA extraction protocols to remove proteins that may interfere with downstream analysis. It is also utilized in protein characterization studies, protein sequencing, and protein structural studies.
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Proteinase,Streptomyces griseus CAS:9036-06-0
Proteinase produced by Streptomyces griseus is an enzyme that belongs to the class of proteases, also known as proteinases or peptidases. Proteases are enzymes that catalyze the hydrolysis of peptide bonds in proteins, leading to their breakdown into smaller peptides or amino acids.
The proteinase produced by Streptomyces griseus is specifically derived from this bacterium. Streptomyces griseus is a Gram-positive, filamentous bacterium that is known to produce various enzymes and antibiotics. The proteinase produced by this bacterium is characterized by its ability to cleave peptide bonds in proteins, resulting in their degradation.
Proteinases from Streptomyces griseus have been widely studied for their industrial applications, such as in the food industry for meat tenderization and cheese production. They are also used in various biotechnological processes, including protein engineering, protein digestion for analysis, and in the production of bioactive peptides.
