-
![Lauric Acid 143-07-7]()
-
![Linoleic Acid CAS 60-33-3]()
Linoleic Acid CAS 60-33-3Product Name: Linoleic acidCAS No.: 60-33-3Molecular Formula: C18H32O2Molecular Weight: 280.45Melting Point: -5 °C (lit.)Boiling Point: 229-230 °C/16 mmHg (lit.)Density: 0.902 g/mL at 25 °Cread more -
![Phenethyl Alcohol CAS 60-12-8]()
Phenethyl Alcohol CAS 60-12-8Product Name: Phenethyl alcoholCAS No.: 60-12-8Molecular Formula: C8H10OMolecular Weight: 122.16Melting Point: -27 °C (lit.)Boiling Point: 219-221 °C/750 mmHg (lit.)Density: 1.020 g/mL at 20 °Cread more -
![Sorbic Acid 110-44-1]()
Sorbic Acid 110-44-1Transmittance:≥97%. Clarify:Passes test. Assay (dry weight basis):≥99%(on the anhydrous basis). Sublimation point:80℃. Melting range:132-135 ℃read more -
![L-histidine 71-00-1]()
L-histidine 71-00-1Appearance:White crystals or crystalline powder. Assay:98.5%-101.5%. Residue on ignition:≤0.4%. Chloride (CI):≤0.05%read more -
![Saccharin Sodium 6155-57-3]()
Saccharin Sodium 6155-57-3Melting point:226-230°CAppearance:White crystal. Content :99.0-101.0 %read more -
![D-arabinose 10323-20-3]()
D-arabinose 10323-20-3Appearance:White or almost whitepowderMelting point:155-160℃. Specific optical rotation:-101°-105°. Loss on Drying:1%Max. Residue on ignition:0.2%Maxread more -
![D-(+)-maltose Monohydrate 6363-53-7]()
D-(+)-maltose Monohydrate 6363-53-7Test Specifications. Appearance Viscous, slightly transparent liquid. Identification Positive. pH 4.5-6.5. Sulfated Ash 0.1% Maxread more -
![D-(+)-xylose 58-86-6]()
D-(+)-xylose 58-86-6Appearance White crystal or crystalline powder, odorless, soluble in water, no impurities. Light Transmittance (10% aqueous solution) ≥98%. Water ≤0.3%. Residue on Ignition ≤0.05%. Specific Opticalread more -
![Sorbitol 50-70-4]()
Sorbitol 50-70-4Appearance White powder or granular. Sorbitol Content ≥98.0%. Moisture ≤1.5%. Reducing Sugar ≤0.3%. Total Sugar ≤4.4%read more -
![Benzoic Acid 65-85-0]()
Benzoic Acid 65-85-0Appearance White crystal powder or granules. Assay ≥98%. Melting point 121℃～123℃. Chroma ≤50Hazen. Loss on drying ≤0.5%read more -
![Manganese(ii) Citrate 10024-66-5]()
Manganese(ii) Citrate 10024-66-5Appearance Off white to light pink powder. Identification A,B. Assay(dried basis) 96.5-104.8%. Manganese Content 29.3-31.8 %. Loss on drying 23.0-26.0%read more
Virginia Ham
Eileen Russell
Robert Cullen
Mary Kennedy
Daisy Perez
Ramon Johnson
emulsifier, in foods, any of numerous chemical additives that encourage the suspension of one liquid in another, as in the mixture of oil and water in margarine, shortening, ice cream,...
May 07, 2021 · Emulsifiers are Food and Drug Administration–approved food additives that help products containing immiscible food ingredients, like oil and water, to combine....
Feb 24, 2022 · The industry defines an emulsifier as a surface-active agent that promotes the formation and stabilization of an emulsion. This requires two elements to an ingredient’s...
Sep 22, 2021 · There are different emulsifiers that can be derived from fatty acids. To name a few, polyglycerol esters (PGE), polysorbates, stearoyl lactylates, propylene glycol esters...
Apr 10, 2022 · Emulsifying is the process of combining ingredients that normally don’t mix well and stay together, such as “immiscible” food ingredients like oil and water. Food...
Dec 01, 2019 · An emulsifier or emulsifying agent is a compound or substance that acts as a stabilizer for emulsions, preventing liquids that ordinarily don't mix from separating. The...