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nature : to improve and enhance nutrient composition of the additives. There are vitamins, amino acids and salts three categories. Vitamins are mainly vitamin A acetate and palmitate, the latter better stability, lasting effects. B2 vitamins (riboflavin) commonly used in the strengthening substituting milk, bread and biscuits. Vitamin C used to strengthen Khan fruit, bread, biscuits, candy, etc.. Vitamin D and vitamin A often used to strengthen margarine, modulation butter, milk drinks. Amino acid supplements of L-lysine hydrochloride, L-lysine, acid salts, mainly for strengthening bread, biscuits and other food grains. Inorganic types of light calcium carbonate, for biscuits and baby food. In recent years there protein supplements such as soybean protein powder, skim milk, fish meal, cotton seed protein flour, yeast protein powder, principally in medical and product specifications.
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