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Camphor Raw Material Wholesale CAS 76-22-2
Name:Camphor CAS No.:76-22-2 Appearance: white crystalline powder Molecular formula: C10H16O EINECS No.: 200-945-0 Molecular Weight: 370.7697 Solution appearance: clear Non volatile matter%: ≤ 0.05% Melting point ℃: 172 ℃~178 ℃ Content%: ≥ 96.0% Halogen, PPM: ≤ 100 PPM Xylene residue: ≤ 0.217% Shelf life: 24 monthsTags : GMP、USP、EP、JP、BP Camphor Medical Grade Camphor, Industrial Grade Camphor Camphor For Chemical Industry Camphor Chemical Raw Materials Chinese Camphor CAS 76-22-2 Natural Camphor Raw Material CAS 76-22-2
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Acesulfame Potassium 55589-62-3
Product details Acesulfame Potassium CAS NO.55589-62-3 as Food Additives origin from China. Anhui Sinotech company strictly select GMP products, support customer registration , and provide professional services to chemical customers in the global market. Purchase Acesulfame Potassium CAS NO.55589-62-3, inquiry Anhui Sinotech.Tags : Acesulfame-K Acesulfame Acesulfame-K 55589-62-3 Sweeteners Food Additives Acesulfame CAS NO.55589-62-3
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star Anise oil trans-anethole CAS NO.8007-70-3
star Anise oil trans-anethole CAS NO.8007-70-3 Star anise oil is a colorless to pale yellow liquid with a relative density of 0.979 to 0.987 and a refractive index of 1.552 to 1.556. It often becomes cloudy or crystallizes when cold but clears up upon heating. It is easily soluble in 90% ethanol. It has a fragrance reminiscent of anise, licorice, and star anise brain, with a sweet taste. -
Gralic oil Allicin35%~55% CAS NO.8008-99-9
Gralic oil Allicin35%~55% CAS NO.8008-99-9 A volatile liquid ranging from pale yellow to reddish-brown, with a strong garlic odor. It is insoluble in water, glycerin, and propylene glycol, with a relative density of 1.050-1.059 and a refractive index of 1.550-1.580. Its chemical properties are relatively stable, but it easily decomposes when exposed to alkali.Tags : Nutraceutical Ingredient Supplier Sinus Relief with Stabilized Allicin Natural Blood Pressure Support Supplement
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Carvacrol (Oregano 0il)Carvacrol 85%
Carvacrol (Oregano 0il)Carvacrol 85% CAS NO8007-11-2 Light yellow to reddish-brown oily liquid with a thyme oil-like pungent odor; insoluble in glycerin, soluble in ethanol, soluble in most non-volatile oils and propylene glycol. In premix form, it appears as a white powder.Boiling point: 236~237°C; Melting point: 0.5~1°C; Flash point: 100°C; Optical rotation: -2~+3°C; Refractive index: 1.5024~1.5048; Relative density: 0.9356~0.9336; Heavy metals test: Negative; Does not contain ethanol or other organic solvents.Tags : Animal Health Support Immune System Support Natural Health Supplement
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Peppermint oil CAS NO8006-90-4
Peppermint oilCAS NO8006-90-4 A colorless or pale yellow clear liquid with a special cool fragrance; initially pungent and then cooling in taste. Over time, the color gradually darkens. It can be freely mixed with ethanol, chloroform, or ether. The relative density should be 0.888 to 0.908 (Appendix VII A). The optical rotation, determined according to specified methods (Appendix VII E), should be between -17° and -24°. The refractive index should be 1.456 to 1.466 (Appendix VII F). The molecular weight is 153.27, and the melting point is 42-44°C.Tags : Cooling & Refreshing Topical Massage Oil Natural Essential Oil
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Allulose CAS NO.23140-52-5
Description: Aloulose is a rare sugar naturally found in foods such as figs and raisins, and is a type of sugar substitute. Its taste is highly similar to sucrose, but it provides almost no calories and does not cause drastic fluctuations in blood sugar. The taste, sweetness, and even the coking reaction during baking are very similar to white sugar, and do not have a noticeable metallic aftertaste or coolness like some sugar substitutes. Application: Aloulose is mainly used in beverages, baking, dairy products, pharmaceuticals, daily chemical products, etc. Adding D-alloulose to food not only increases its gelling ability, but also undergoes Maillard reaction with food protein to improve its flavor. Compared to D-fructose and D-glucose, D-aloulose can generate more antioxidant Maillard reaction products, maintaining the antioxidant level of food for a longer period of time. In 2011, D-alloulose was certified safe by the FDA and can be used as an additive in the food and dietary fields. Package: 20KG paper plastic bag, 25KG paper plastic bag, 500KG ton bag, 850KG ton bag, 1200KG ton bag Storage method: Sealed in a cool dry environment.Tags : Allulose CAS NO.23140-52-5 crystalline allulose CAS NO.23140-52-5 allulose sweetener Dietary Supplement Nutritional Supplement allulose sugar
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Apigenin CAS NO.520-36-5
Name: Apigenin CAS No.: 520-36-5 Molecular formula: C15H10O5 Molecular weight: 270.2369 Chemical name: 4 ', 5,7-trihydroxyflavone Plant source: Matricaria recutita Linn Specification: 98% min Packaging: 1kg/bag; 5kg/bag; 25kg/drum Molecular structure:Tags : Apigenin CAS NO.520-36-5 C.I. Natural Yellow 1 CAS 520-36-5 5,7-dihydroxy-2-(4-hydroxyphenyl)-4H-chromen-4-one 5,7,4'-trihydroxyflavone 520-36-5
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