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Home > Food Additives > Sweeteners (Find 35 items)

Sweeteners

Phosphodiesterase

(9025-82-5)
Phosphodiesterase (PDE) is any enzyme that is used to breaks phosphodiester bonds. It is a membrane-bound glycoprotein that is used to catalyze the hydrolysis of various nucleotide polyphosphates. Phosphodiesterase I is used in phosphodiesterase activation assays to hydrolyze AMP.

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Fructooligosaccharide

(223122-07-4)

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cis-Aconitic acid

(585-84-2)
cis-Aconitic Acid is the cis-isomer of Aconitic Acid. The conjugate base of cis-Aconitic Acid is an intermediate in the isomerization of citrate and isocitrate in the citric acid cycle.

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Rebaudioside M

(1220616-44-3)
Rebaudioside M, a glycoside of the ent-kaurene diterpenoid aglycone, is a natural non-calorie sweetener isolated from Stevia rebaudiana Bertoni[1].

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Invert sugar

(8013-17-0)
Sweetener; Humectant. It is widely used in a variety of foods, especially candy (to prevent hair sand), cakes (moisturizing), etc. It is also a raw material for brewing.

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HUMULUSLUPULUS(HOPS)CONEOIL

(8007-04-3)
In beer brewing; oil in hair rinses and bath preparations.

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Sweeteners refer to food additives that can give soft drinks a sweet taste. Sweeteners can be divided into nutritive sweeteners and non-nutritive sweeteners according to their nutritional value; according to their sweetness, they can be divided into low sweetness sweeteners and high sweetness sweeteners; according to their sources Divided into natural sweeteners and synthetic sweeteners. "Sweeteners" on ECHEMI mainly supplies raw materials for sweeteners.
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