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Guanosine 5′-monophosphate Disodium Salt is a more economical and effective umami enhancer. It is one of the main flavor components of instant noodle seasoning packages, condiments such as chicken essence, chicken powder and soy sauce.
Sodium erythorbate is a food additive mainly used in meat, poultry and soft drinks. As an antioxidant that is structurally related to vitamin C, it helps to improve flavor stability and prevent the formation of carcinogenic nitrosamines.
Erythorbic acid is a food antioxidant used predominantly in meats, fish products and frozen products. As an antioxidant structurally related to ascorbic acid, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines.
Vitamin D3 (cholecalciferol) is the most important form of the vitamin D family. It mainly regulates calcium and phosphorus metabolism in the body. Vitamin D3 is converted from 7-dehydrocholesterol in the skin by ultraviolet radiation.
Calcium gluconate(CAS 299-28-5) is an important organic calcium, which is mainly used as calcium fortifier and nutrient, buffer, curing agent and chelating agent in food.
Vitamin B12 Powder is a synthetic (man-made) form of vitamin B12. Naturally occurring vitamin B12 is found in fish, seafood, milk, egg yolk and fermented cheeses.
Soluble soybean polysaccharides are often used in acidic milk beverages and flavored fermented milk. It can also be widely used in carbonated beverages, cocktails, rice noodle products, medicine and other fields.
Xylo-oligosaccharides are widely used in the health food industry as prebiotics, and they can also be used in foods as moisturizers or low-calorie additives.
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