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  • L-Cystine | 56-89-3

    L-Cystine | 56-89-3

    Product Specification: Testing items Specification Active ingredient content 99% Density 1.68 Melting point >240 °C Boiling Point 468.2±45.0 °C Appearance White Powder Product Description: L-Cystine is an organic substance, white hexagonal plate crystals or white crystalline powder, soluble in dilute acid and alkali solutions, very difficult to dissolve in water, insoluble in ethanol. There is a small amount in protein, mostly contained in ...
  • L-Glutamic acid | 56-86-0

    L-Glutamic acid | 56-86-0

    Product Specification: Testing items Specification Active ingredient content 99% Density 1.54 g/cm3 at 20 °C Melting point 205 °C Boiling Point 267.21°C Appearance White powder PH value 3.0-3.5 Product Description: L-Glutamic acid has a wide range of uses, as a medicine in its own right to treat hepatic coma, and in the production of monosodium glutamate (MSG), food additives, flavors, and for biochemical research. Application: (1)L...
  • o-Diethoxy-Benzen | 2050-46-6

    o-Diethoxy-Benzen | 2050-46-6

    Product Description: Melting Point 43-45 °C Boiling point 218-220°C density 1,005 g/cm3 vapor pressure 5.7Pa at 20℃ refractive index 1.5083 (estimate) Fp 218-220°C storage temp. Sealed in dry,Room Temperature form Crystalline Low Melting Mass or Liquid color Light brown Water Solubility 646mg/L at 20℃ BRN 2046149 LogP 2.64 at 20℃
  • o-Vanillin|148-53-8


    Product Description: Melting point 40-42 °C (lit.) Boiling point 265-266 °C (lit.) Density 1.2143 (rough estimate) Refractive index 1.4945 (estimate) Fp >230 °F Storage temp. Store below +30°C. Solubility Chloroform (Sparingly), Methanol (Slightly) Pka pK1:7.912 (25°C) Form Low Melting Solid Color Pale yellow to brown Water Solubility slightly soluble Sensitive Air Sensitive BRN 471913 Stability: Hygro...
  • Hydroquinone|123-31-9


    Product Description: Hydroquinone Chemical Properties Melting point 172-175 °C(lit.) Boiling point 285 °C(lit.) Density 1.32 Vapor density 3.81 (vs air) Vapor pressure 1 mm Hg ( 132 °C) Refractive index 1.6320 Fp 165 °C Storage temp. Store below +30°C. Solubility H2O: 50 mg/mL, clear Form Needle-Like Crystals or Crystalline Powder Pka 10.35(at 20℃) Color White to off-white Water Solubility 70 g/L (20 ºC) Se...
  • Guaiacol|90-05-1


    Product Description: Appearance: White to near white solid Assay≥99.0% Melting point171~175℃ Solubility: Soluble in water and acetone. Slightly soluble in benzene. Freely Soluble in ethanol,ether and carbon tetrachloride Usage: Chemical raw material Package: 25kg in kraft paper bag lined with PE film Shelf Life: 12 months in original unopened container Storage: Store In a cool and dry places. Avoid pollution of other gases. Keep away from fire and heat
  • o-Dimethoxybenzene|91-16-7


    Product Description: Melting point 15 °C(lit.) Boiling point 206-207 °C(lit.) Density 1.084 g/mL at 25 °C(lit.) Vapor pressure 0.63 hPa (25 °C) Refractive index n20/D 1.533(lit.) Fp 189 °F Storage temp. Store below +30°C. Solubility 6.69g/l insoluble Form Powder Color White to cream Water Solubility Soluble in alcohol, diethyl ether, acetone, and methanol. Slightly soluble in water. Freezing Point 21.0 to 23.0 ℃ ...
  • Ethyl Maltol | 4940-11-8

    Ethyl Maltol | 4940-11-8

    Products Description Ethyl Maltol can be used as flavors and has a fragrant odor. Ethyl Maltol as a Flavorings can still preserve its sweetness and aroma after it is dissolved in the water. And its solution is stable. As an ideal food additive, Ethyl Maltol features safety, innocuity, wide application, good effect and little dosage. It also can be used as a good flavor agent in tobacco, food, beverage, essence, wine, daily-use cosmetics and so on. It can effectively improve and enhance t...
  • Yeast Extract | 8013-01-2

    Yeast Extract | 8013-01-2

    Products Description Yeast Extract is a natural ingredient that is made from yeast, the same yeast that is used in bread, beer and wine. Yeast Extract has a savoury flavour that is comparable to a bouillon, which often makes it a suitable ingredient for savoury products to add and bring out flavours and taste in these products Yeast extract is the common name for various forms of processed yeast products made by extracting the cell contents (removing the cell walls); they are used as foo...
  • 100209-45-8 | Hydrolyzed Vegetable Protein (HVP)

    100209-45-8 | Hydrolyzed Vegetable Protein (HVP)

    Products Description Hydrolyzed vegetable Protein (HVP) are produced from natural soy Proteins by careful digestion under controlled conditions to yield an extract of naturally occurring amino acids and poly peptides.Hydrolyzed Vegetable Protein (HVP) have been used as ingredients in a wide range of foods, primarily as a savoury flavour or seasoning for many years. Composition: Hydrolyzed vegetable protein, protein content 90% Specification ITEM STANDARD Appearance Yellow To Br...
  • 32221-81-1 | Monosodium Glutamate

    32221-81-1 | Monosodium Glutamate

    Products Description Monosodium Glutamate is the colorless and odorless crystal. With a good water-solubility, 74 grams of Monosodium Glutamate can be dissolved in 100 ml water. Its main role is to increase the flavor of food, especially for Chinese dishes. It also can be used in soup and sauce. As a flavorings, Monosodium Glutamate is an essential food ingredient in our food supply. Monosodium Glutamate:1. Having no direct nutritional value, Monosodium Glutamate can increase the flavor ...
  • Disodium 5′-Ribonucleotides(I+G)

    Disodium 5′-Ribonucleotides(I+G)

    Products Description Disodium 5′-ribonucleotides, also known as I+G, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG). It is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods. It is produced by c...
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