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  • Sorbitol

    Sorbitol CAS 50-70-4

    Sorbitol CAS 50-70-4 is a sugar substitute often used in diet foods, exists in powder or liquid form. It is 60% sweetness of sucralose, low calorific value. Most sorbitol is made from corn syrup in China. Sorbitol can be used in pharmaceutical, food and personal care industry.

  • Mannitol

    Food and Medical grade Mannitol CAS 69-65-8

    Mannitol, also known as D-mannitol,Mannite,Manna sugar (CAS 69-65-8), is a white crystalline solid that looks and tastes sweet like sucrose. Medically it is used to treat increased intracranial pressure. It also has several industrial uses. It can be used in pharma, food, toothpaste  and other industries.

  • Sodium cyclamate CP95

    Sodium cyclamate CAS 139-05-9

    Sodium cyclamate CAS 139-05-9, with E number E952, is a new non nutrition sweetener with delicious flavor, which covers bitter taste.It is kind of healthy food additives with sugar-free and low calorie. It is 30~50 times sweeter than sucrose without the effect of souring and fermentation like sucrose.

  • Tartaric acid

    Tartaric acid CAS 87-69-4

    Tartaric acid CAS 87-69-4 is white crystalline powder, odorless, acidic taste.The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric acid is widely used as acidulant in beverage,and other foods, such as soft drinks, wine, candy, bread and some colloidal sweetmeats.

  • Malic acid

    Malic acid (L-malic acid & DL-malic acid)

    Malic acid, as a new generation of food acidity regulator, is known as best food acidity regulator in biological and nutritional fields. It is widely used in foods such as wines, beverages, fruit juices and chewing gums. It is not only the third food acidity regulator coming after citric acid and lactic acid, but also one of the biggest and most promising  organic acids in food industry across the current world.

  • Lactic acid powder

    Lactic acid CAS 50-21-5

    Lactic acid CAS 50-21-5 is a white, water-soluble solid or clear liquid,having a mild acid odor and taste. It is found in muscle tissue and blood and is an intermediate in the metabolism of carbohydrates. Lactic acid is also used as an acidifying agent. Lactic acid is produced from natural corn starch by advanced bio-fermentation and refining technology.

  • Potassium Sorbate FCCIV

    Potassium sorbate CAS 590-00-1

    Potassium sorbate CAS 590-00-1 is the potassium salt of Sorbic Acid, chemical formula C6H7KO2. Its primary use is as a food preservative (E number 202). Potassium sorbate is effective in a variety of applications including food, wine, and personal care products. Potassium sorbate is produced by reacting Sorbic Acid with an equimolar portion of potassium hydroxide.

  • Taurine CAS 107-35-7

    Nutrition enhancer Taurine CAS 107-35-7

    Taurine CAS 107-35-7 or 2-aminoethanesulfonic acid, is an organic compound that is widely distributed in animal tissues. It is a major constituent of bile and can be found in the large intestine. Taurine has many fundamental biological roles, such as conjugation of bile acids, antioxidation, osmoregulation, membrane stabilization, and modulation of calcium signaling.

  • Dextrose anhydrous CAS 50-99-7

    Dextrose anhydrous D-glucose anhydrous CAS 50-99-7

    Dextrose anhydrous D-glucose CAS 50-99-7 is white solid (crystalline powder),taste sweet, the sweet about sucrose 69%.It is soluble in water, easily soluble in water, soluble in ethanol.Dextrose of food grade is widely used in all kinds of foods and beverages replacing sucrose as sweeter and as the raw materials in pharmaceutical factory to produce vitamin C and sorbitol,etc.

  • Acesulfame Potassium AK sugar

    Acesulfame Potassium (AK sugar) CAS 55589-62-3

    Acesulfame-K, Acesulfame Potassium, AK sugar CAS 55589-62-3 is a calorie-free sugar substitute (artificial sweetener), also known as Acesulfame K or Ace K (K being the symbol forpotassium). Acesulfame K is 200 times sweeter than sucrose (table sugar), it is a highly stable, crystalline sweetener with a chemical structure is similar to saccharin.