Food Additives

This product is formulated through a scientific blend of multiple plant-based colloids, making it suitable for dairy products, beverages, sauces, and similar applications. It provides a stable texture, excellent suspension properties, and a smooth mouthfeel.

This product appears as a white to pale yellow powder, easily soluble in water to form a transparent, viscous solution. It is suitable for use as a stabilizer and thickener in ice cream, beverages, sauces, and similar applications, effectively preventing separation and crystallization.

1. Molecular Formula: C₄H₄KNO₄S 2. Properties: This product is a white crystalline powder, odorless, with a sweetness approximately 200 times that of sucrose. It offers a pure taste profile without any lingering bitterness. It is readily soluble in water (solubility approx. 270g/L at 20°C) and slightly soluble in ethanol. Key Features: 3. Zero-Calorie Sweetener Not metabolized by the human body, resulting in no caloric intake. 4. High Sweetness & Stability Heat-resistant (decomposes above 225°C) and chemically stable within a pH range of 3–7, making it suitable for baked goods and high-temperature processing. 5. Synergistic Enhancement Can be blended with aspartame, sucrose, etc., to effectively mask bitterness and improve sweetness quality and complexity. 6. Rapid Solubility Dissolves quickly in cold water, ideal for instant beverages and ready-to-eat food systems. 7. Safe & Universal No restrictions for specific population groups (non-metabolized, phenylalanine-free), suitable for a wide range of food and beverage applications.

Dextrose Monohydrate is a highly pure crystalline monosaccharide and the stable hydrate form of glucose. It is produced through enzymatic hydrolysis of starch, followed by refining and crystallization. Characterized by its mild sweetness, excellent solubility, and rapid energy release, it is widely used in the food, beverage, pharmaceutical, health product, and industrial sectors.

White crystalline powder with a sweetness 600 times that of sucrose. It is calorie-free and does not raise blood sugar levels, making it suitable for diabetic foods, low-calorie beverages, and baked goods. The product also exhibits excellent stability.

1. Effective Preservation Sorbic acid (potassium sorbate) effectively inhibits mold, yeast, and aerobic bacteria, while also preventing the growth and reproduction of harmful microorganisms such as Clostridium botulinum, Staphylococcus, and Salmonella. It has minimal impact on beneficial microorganisms like anaerobic spore-forming bacteria and Lactobacillus acidophilus. Its primary action is inhibiting microbial development rather than outright sterilization, thereby extending the shelf life of food while preserving its original flavor. Its preservative efficacy is 5–10 times higher than that of sodium benzoate. 2. High Safety Profile As an unsaturated fatty acid (salt), sorbic acid (potassium sorbate) is absorbed by the human metabolic system and rapidly broken down into carbon dioxide and water, leaving no residues in the body. Key safety data: 3. Excellent Stability Sorbic acid (potassium sorbate) remains stable in sealed conditions. When exposed to humid air, it may absorb moisture, oxidize, and discolor. It demonstrates good thermal stability, with a decomposition temperature as high as 270°C. 4. Broad Application Scope It is widely used in food, beverages, pickles, tobacco, pharmaceuticals, cosmetics, agricultural products, feed, and other industries, with its applications continuing to expand. As an acidic preservative, it maintains effective preservative action in near-neutral foods (pH 6.0–6.5), whereas the efficacy of benzoic acid (sodium benzoate) declines significantly above pH 4 and may impart undesirable flavors. 5. Flexible Application Methods It can be applied through direct addition, spraying, immersion, dry powder spraying, or treatment on packaging materials, offering versatile usage options.