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Food Additives

Food additives include functional substances added to food to improve quality, stability, texture, flavor, nutrition, and processing performance. This category covers antioxidants, preservatives, emulsifiers, stabilizers, thickeners, colorants, leavening agents, enzymes, sweeteners, humectants, and nutrient fortifiers. Additives support oxidation control, microbial inhibition, moisture retention, structural enhancement, and sensory optimization. They are essential in bakery products, beverages, dairy goods, meat processing, convenience foods, confectionery, and health-nutrition products. Food additives ensure product safety, extend shelf life, and enable consistent large-scale modern food manufacturing.

Enzyme Preparations

Enzyme preparations are biologically derived catalysts that accelerate specific biochemical reactions in food processing. They are widely used in baking, brewing, dairy processing, fruit-juice clarification, meat tenderizing, starch conversion, and flavor enhancement. By improving reaction efficiency and reducing harsh processing conditions, enzymes help maintain nutritional integrity while optimizing texture, yield, and sensory quality. Their natural specificity aligns with clean-label trends, making them essential in modern food-manufacturing technologies.

Lysozyme CAS NO 12650-88-3

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CAS No.:12650-88-3

Grade:Pharmacy Grade

Content:99.90%

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Lysozyme CAS NO 12671-19-1

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CAS No.:12671-19-1

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Content:99.90%

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Papaie CAS NO 111070-40-7

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CAS No.:111070-40-7

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Proteinase N CAS NO 116405-24-4

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CAS No.:116405-24-4

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Content:99.90%

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Subtilisin J CAS NO 120858-57-3

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CAS No.:120858-57-3

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Content:99.90%

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Maltose Alpha-D-Glucosyltransferase (Crude Enzyme) CAS NO 147994-22-7

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CAS No.:147994-22-7

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Content:99.90%

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Rennin CAS NO 148465-73-0

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CAS No.:148465-73-0

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Content:99.90%

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Maltohydrolase, Glucan 1,4-.Alpha.- CAS NO 160611-47-2

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CAS No.:160611-47-2

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Content:99.90%

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Flour Treatment Agents

Flour treatment agents improve dough handling, elasticity, stability, and baking performance by modifying gluten strength, oxidation level, and enzymatic activity. They are used in bread, pastries, noodles, and bakery premixes to enhance texture, volume, crust color, and consistency during production. These agents ensure predictable processing behavior and high-quality finished products in industrial baking environments.

Magnesiumiodatetetrahydrate CAS NO 37790-32-1

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CAS No.:37790-32-1

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Leavening Agents

Leavening agents release gas through chemical or biological reactions, creating aeration and volume in baked goods such as cakes, breads, biscuits, and pancakes. They include baking soda, baking powder, ammonium bicarbonate, and yeast derivatives. Proper control ensures desirable texture, crumb structure, and flavor while preventing defects such as collapse or excessive density.

Ammonium Bicarbonate CAS NO 1066-33-7

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CAS No.:1066-33-7

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Content:99.0%

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Calcium Pyrophosphate CAS NO 10086-45-0

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CAS No.:10086-45-0

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Content:99.90%

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Salp Hydrate CAS NO 10305-76-7

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CAS No.:10305-76-7

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Diphosphoric Acid, Aluminium Sodium Salt CAS NO 10305-79-0

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CAS No.:10305-79-0

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Ammonium Carbonate CAS NO 10361-29-2

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CAS No.:10361-29-2

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Sodium [Carbonato(2-)-O]Dihydroxyaluminate(1-) CAS NO 12011-77-7

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CAS No.:12011-77-7

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Content:99.90%

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Sodium Aluminium Phosphate, Acidic CAS NO 12764-58-8

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CAS No.:12764-58-8

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Sodium Diacetyl Phosphate CAS NO 33249-27-3

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CAS No.:33249-27-3

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Emulsifiers

Emulsifiers stabilize oil–water systems by reducing interfacial tension and promoting uniform dispersion of hydrophobic components. They are widely used in dairy products, beverages, sauces, baked goods, and confectionery. By improving texture, preventing phase separation, and enhancing process stability, emulsifiers play a crucial role in both formulation development and large-scale food production.

Sucrose Benzoate CAS NO 12738-64-6

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CAS No.:12738-64-6

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Content:99.00%

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Glycery Monolaurate CAS NO 142-18-7

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CAS No.:142-18-7

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Content:99.00%

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Sucrose Palmitate CAS NO 26446-38-8

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CAS No.:26446-38-8

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Monobehenin CAS NO 30233-64-8

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CAS No.:30233-64-8

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Content:99.00%

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Lecithin Hydrogenated CAS NO 92128-87-5

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CAS No.:92128-87-5

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Glyceryl Monooleate CAS NO 111-03-5

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CAS No.:111-03-5

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Content:99.0%

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Ethylene Glycol Monostearate CAS NO 111-60-4

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CAS No.:111-60-4

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Content:99.0%

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Monostearin CAS NO 123-94-4

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CAS No.:123-94-4

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Content:99.0%

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Food Flavorings

Food flavorings enhance the aroma and taste characteristics of foods and beverages, including natural extracts, essential oils, reaction flavors, and synthetic flavor compounds. They are widely used in snacks, dairy products, confections, beverages, and baked goods. Proper flavor formulation improves palatability, consumer appeal, and product consistency across batches.