Agri & Industry

Low-Calorie Plant-Based Sweeteners: Technical Guide to Stevia, Monk Fruit Extract and Thaumatin in Food Formulation Low-Calorie Plant-Based Sweeteners Rebaudioside A Stevia (steviol glycosides) is a diterpenoid glycoside sweetener some 200 to 300 times sweeter than sucrose; monk fruit extract is a mogroside-based triterpene glycoside mixture roughly 250 to 300 times sweeter; and thaumatin is a 22 kDa sweet.
Guar Gum in Food Products: Technical Guide to Function, Formulation, Rheology and Regulatory Compliance Guar Gum Guar gum is a galactomannan whose mannose backbone carries galactose branches at a ratio of about 2:1, giving molecular weights typically between 200,000 and 2,000,000 Da and viscosity of 350 to 700 mPa.s at 1 percent in water.
Xanthan Gum in Food & Nutrition Products: Technical Guide to Function, Rheology, Formulation and Regulatory Compliance Xanthan Gum Xanthan gum is a branched anionic exopolysaccharide with a repeating-unit molecular weight of about 933.748 g/mol and CAS 11138-66-2. Its principal value in food formulation is high low-shear viscosity combined with pronounced shear thinning.
Acesulfame Potassium in Food Products: Technical Guide to Function, Formulation, Safety and Regulatory Compliance Acesulfame Potassium Aspartame Saccharin Acesulfame potassium is a non-nutritive sweetener with molecular formula C4H4KNO4S, molecular weight 201.24 g/mol and CAS 55589-62-3. Its value is intense sweetness at roughly 200 times that of sucrose with exceptional heat stability.
Zinc Gluconate in Food and Nutrition: Technical Guide to Function, Formulation, Safety and Regulatory Compliance Zinc Gluconate Zinc Citrate Zinc Sulfate Zinc gluconate is the zinc salt of gluconic acid with formula C12H22O14Zn, molecular weight 455.7 g/mol and CAS 4468-02-4. For nutrition formulation, its principal value is a highly bioavailable.
Dipotassium Phosphate in Food Products: Technical Guide to Function, Formulation, Stability and Regulatory Compliance Dipotassium Phosphate Monopotassium Phosphate Disodium Phosphate Dipotassium phosphate is a dibasic inorganic phosphate with molecular formula K2HPO4, molar mass 174.2 g/mol and CAS 7758-11-4. For food formulation, its principal value is reliable pH buffering near the alkaline range.
Magnesium Carbonate in Food & Beverage Products: Technical Guide to Function, Formulation, Stability and Regulatory Compliance Magnesium Carbonate Calcium Carbonate Magnesium Oxide Magnesium carbonate is a practically water-insoluble, alkaline inorganic salt with molecular formula MgCO3, molecular weight 84.31 g/mol and CAS 546-93-0. For food and beverage formulation its principal value is multifunctional process control.
Black Carrot in Food and Nutrition Products: Technical Guide to Function, Formulation, Stability and Regulatory Compliance Black Carrot Synephrine Black carrot extract is a naturally derived colour and antioxidant preparation whose principal value lies in its acylated anthocyanins, estimated at up to 350 mg per 100 g in the fresh vegetable.
Theobromine in Food & Nutrition Products: Technical Guide to Function, Flavouring, Stability and Regulatory Compliance Theobromine Theobromine is a dimethylxanthine with molecular formula C7H8N4O2, molecular weight 180.167 g/mol and CAS 83-67-0. For food and supplement formulation, its principal value is a heat-stable chocolate-like bitterness.
Nylon 6 vs Nylon 66 Material Selection Guide | Guidechem Nylon 66 Application Practical nylon 6 vs nylon 66 selection guide by application: automotive under-hood, electrical connectors, film, fiber and industrial parts, with processing window differences, drying and shrinkage guidance, and total cost of ownership analysis.

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