Hydroxypropyl Methyl Cellulose Hpmc Suppliers and Manufacturers

Product Name: Colloid Microcrystalline Cellulose;Colloid MCC Other Name: microcrystalline cellulose& sodium carboxymethyl cellulose Kinds: MCC+CMC-Na Grade: Food and medical Supplier: ZHENYIBIO In drug, microcrystalline cellulose colloid can be used as suspending agent, emulsion stabilizer, especially in syrup, anti-acid suspending, emulsion, nasal spray and ointmentï¼?In food, it is widely used in dairy products, beverage, bakery products, seasonings and meat productsï¼?In cosmetic, it can be applied in toothpaste, cream, lotion shampoo etc.

Methyl isoeugenol (isomethyleugenol) is a phenylpropanoid, the methyl ether of isoeugenol. It is one of the main components found in the essential oil extracted from Acorus calamus, bark of Croton malambo and rhizomes of Zingiber zerumbet, Hedychium coronarium and Etlingera cevuga.

Product Name: Methyl-Beta-Cyclodextrin; beta-Cyclodextrin methyl ethers INCI Name: METHYL CYCLODEXTRIN Molecular Formula: C54H94O35 Molecular Weight: 1303.3 Appearance: White to off-white powder Purity: 99% CAS NO.: 128446-36-6 EINECS No.: 1308068-626-2 Supplier: ZHENYIBIO Methyl-�²-cyclodextrin is a cholesterol-removing agent mainly used for lipid raft disruption. It may also be used for detergent removal from protein-lipid-detergent ternary mixture to produce 2D membrane protein crystals due to its high solubility and affinity for detergents generally used in membrane protein chemistry.

Methyl Eugenol / Metil Eugenol / Methyl eugenol Olfactive Profile : Spicy, earthy, soft, clove-like, carnation, floral, bitter, burning taste CAS No 93-15-2 EC No 202-223-0 JECFA No 1790 Product Synonyms : methyl ester, methyleugenol, methyl ester eugenol, phenylpropene, allylveratrol, Dimethoxy-4-(prop-2-en-1-yl)benzene, reaction, fractional distillation, fractionation Clove trees are indigenous to the Maluku islands of Indonesia. Indonesia has been the dominant producer off clove buds and clove oil globally for decades. Indonesia is also the largest consumer of clove buds as a spice, which is primarily used in the kretek cigarette industry. It is due to this high demand for Clove Buds in the cigarette industry that farmers are using the remaining components (dry leaves, and stems/claws) of the clove tree to produce clove oil its derivatives thereafter

Methyl Isoeugenol / Methylisoeugenol / Metil isoeugenol Olfactive Profile : Spicy-clove, woody, floral, warm, bitter CAS No 93-16-3 ; 6379-72-2 EC No 202-224-6 FEMA No 2476 JECFA No 1266 Product Synonyms : MIE, methyl isoeugenol, isoeugenol methyl ether, iso eugenol methyl ether, derivative, reaction, synthesis, methylation, isomerization Clove trees are indigenous to the Maluku islands of Indonesia. Indonesia has been the dominant producer off clove buds and clove oil globally for decades. Indonesia is also the largest consumer of clove buds as a spice, which is primarily used in the kretek cigarette industry. It is due to this high demand for Clove Buds in the cigarette industry that farmers are using the remaining components (dry leaves, and stems/claws) of the clove tree to produce clove oil its derivatives thereafter

CAS No: 103-26-4 EC No: 203-093-8 FEMA No: 2698 JECFA No: 658 Olfactive Profile: Fruity, balsamic, similar to strawberry. Product Synonyms : cinnamate, Methyl Cinnamate, Methyl cinnamate 103-26-4 Methyl trans-cinnamate 1754-62-7 Methyl (E)-cinnamate Cinnamic acid methyl ester Methyl cinnamylate Methyl 3-phenylacrylate Methyl (E)-3-phenylprop-2-enoate Methyl 3-phenylpropenoate trans-Cinnamic acid methyl ester trans-Methyl cinnamate (E)-Methyl cinnamate methyl-3-phenylprop-2-enoate Methylcinnamate CINNAMIC ACID, METHYL ESTER UNII-533CV2ZCQL Methyl cinnamate (natural) Methyl trans-3-phenyl-2-propenoate FEMA No. 2698 NSC 9411 Cinnamic acid, methyl ester, (E)- EINECS 203-093-8 methyl (2E)-3-phenylprop-2-enoate 533CV2ZCQL AI3-00579 2-PROPENOIC ACID, 3-PHENYL-, METHYL ESTER, (E)- CHEBI:6857 Methyl (2E)-3-phenylacrylate Methyl (E)-3-phenyl-2-propenoate

PRODUCT INFO Kale is a non-heading, leafy form of wild cabbage that comes in a range of shapes, sizes, and colors, such as blue-green, yellow-green, white, red, or purple. Different cultivars are classified by differences in their stem length and their leaf structure, as some are flat and others are frilly. The standard Kale we usually find in the grocery store is pale to deep green with large, ruffle-edged leaves and long stems. It is hardy and fibrous when fully mature, and tender enough to be used as a raw salad green when young. The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Depending on the variety, Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked. USES Considering its many forms and stages of harvest, Kale is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn't shrink much when it's cooked. It's great sauteed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads. To prep Kale for use, whether raw or cooked, first remove the tough and fibrous stems. A quick and dirty way to do it is to hold the stem in one hand and strip leaves along the stem away from you. You can also cut the leaves into thin, confetti-like ribbons. A quick massage can help the process of breaking up the cellulose structure of Kale. You can drizzle it with olive oil, salt, and lemon juice, and rub the leaves together in your hands to get a slightly sweeter, much silkier Kale. This leafy green pairs well with garlic, onion, sesame, soy sauce, ginger, smoked or roasted meats, potatoes, grains, oregano, thyme, red pepper, cream, Parmesan cheese, and more. To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week. SEASONS Kale is available year-round with a peak season in winter.

Hydroxypropyl Methyl Cellulose is a non-ionic type cellulose ether polymer. With special modification, our HPMC can be used to control thickening, water demand, workability, sag resistance and other important properties of the final product.