Carnosic Acid 20% Carnosic Acid 50% Carnosic Acid 60% Carnosic acid is a phytochemical that occurs naturally in rosemary, the common culinary herb. Recognized as an antioxidant, the most notable benefit of carnosic acid is its ability to protect against free radicals in the brain. The action of free radicals in the body gives rise to a number of diseases such as cancer, diabetes, and heart disease. General Information Product Name Carnosic Acid Part Used Rosemary leaves Item Specification Method Result Physical Property Appearance Yellow or Brown Powder Organoleptic Conforms Mesh Size/sieve analysis 100% pass 80 mesh Sieve analysis Conforms Specification >20% HPLC 21.47% Loss on Drying 5.0% USP37 4.50% Ignition Ash 5.0% USP37 0.98% Contaminants Lead(Pb) 2ppm Atomic Absorption 2ppm Arsenic(As) 3ppm Atomic Absorption 3ppm Microbiological Total Plate Count 1000cfu/g USP30 100cfu/g Yeast & Mold 100cfu/g USP30 0cfu/g E.Coli Negative USP30 Conforms Salmonella Negative USP30
Natural Pigment Bulk Food Grade Lutein Powder Specifications: Lutein 5% 10%, 20%, 40%, 50% Lutein is extracted from marigold flower. Lutein is kind of xanthophyll and one of naturally occurring carotenoids. Usually lutein coexists with its isomer zeaxanthin, and they can be interconverted in the body. Lutein is synthesized only by plants. Humans and mammals must obtain lutein from food. Lutein powder has yellow-red color, and it is insoluble in water and propyl glycol; slightly soluble in vegetable oil and n-hexane; soluble in ethanol and carrene; easily soluble in ethyl acetate, tetrahydrofuran and chloroform. Lutein is unstable to light and hydrogen, and it has to be stored in sealed, cool, dark and dry condition. Lutein has a lot of health benefits. It has antioxidant property, and it may scavenge free radicals, support eye health, protect skin from ultraviolet ray damage, reduce the risk of suffering diabetes, and inhibit the increase of cancer cells. Lutein is primarily used as a colorant in food and supplements due to its yellow-red color. It appears yellow at low concentrations and orange-red at high concentrations. Lutein can also be used as addtives to feeds for poultry, fish and shrimps. COA of Lutein 40% Items Specifications Results Appearance Orange powder Complies Odor and taste Characteristic Complies Lutein content 40.0% 40.50% Zeaxanthin content 1% 1.28% Loss on drying 5.0% 3.12% Sulphated ash 2.0% 1.21% Solvent residuals(N-hexane) â?¤25mg/kg Complies Heavy metal 10ppm Complies Arsenic 1.0PPM
Tea Saponin, a glycoside compound extracted from camellia tea seeds, is excellent natural nonionic active surfactant. It can be widely used in pesticide, cultivation, textile, daily chemicals, arthite Physicochemical property: Tea saponin is triterpenoid saponin, it tastes bitter and spicy. It stimulates mucous membrane of nose to lead to sneeze. The pure product is fine white column-shape crystalloid with strong moisture absorption ability. It presents apparent acidity to methyl red. It's easy to be dissolved in water, water-contained methanol, water-contained ethanol, glacial acetic acid, acetic anhydride and pyridine etc. Its melting point: 224. CAS NO.: 8047-15-2 MOLECULAR FORMULATE: C57H90O26 Specification Item TEA SPAONIN POWDER Appearance Light yellow powder Active Content â?¥75% Foaming Ability 160-190mm Solubility Easily soluble in water PH Value 5.0-7.0 Surface Tension 32.86mN/m Package 10kg/pp woven bag Shelf Life 24months Storage Keep in cool and dry place Applications: 1.) Cleaning shrimp pond Tea saponin can kill the unusable fish with its ichthyotoxin and hemolyzation, but it is safe for shrimp. It is benefit for the growth of shrimp and crab. Tea saponin is low concentration and low cost for cleaning pond. 2.) Killing snail in Rice farm Tea saponin is a high effective organic pesticide to kill the snail in the rice Farm without any toxic residue. 3.) Agorchemistry Tea saponin can be used as a surfactant for pesticide production. 4.) Daily care products Tea Saponin is commonly used in daily care products with the function of lathering, killing germs, relieving itching and subduing the inflammation.
Tea Saponin, a glycoside compound extracted from camellia tea seeds, is excellent natural nonionic active surfactant. It can be widely used in pesticide, cultivation, textile, daily chemicals, arthite Physicochemical property: Tea saponin is triterpenoid saponin, it tastes bitter and spicy. It stimulates mucous membrane of nose to lead to sneeze. The pure product is fine white column-shape crystalloid with strong moisture absorption ability. It presents apparent acidity to methyl red. It's easy to be dissolved in water, water-contained methanol, water-contained ethanol, glacial acetic acid, acetic anhydride and pyridine etc. Its melting point: 224. CAS NO.: 8047-15-2 MOLECULAR FORMULATE: C57H90O26 Specification Item TEA SPAONIN POWDER Appearance Light yellow powder Active Content 75% Foaming Ability 160-190mm Solubility Easily soluble in water PH Value 5.0-7.0 Surface Tension 32.86mN/m Package 10kg/pp woven bag Shelf Life 24months Storage Keep in cool and dry place Applications: 1.) Cleaning shrimp pond Tea saponin can kill the unusable fish with its ichthyotoxin and hemolyzation, but it is safe for shrimp. It is benefit for the growth of shrimp and crab. Tea saponin is low concentration and low cost for cleaning pond. 2.) Killing snail in Rice farm Tea saponin is a high effective organic pesticide to kill the snail in the rice Farm without any toxic residue. 3.) Agorchemistry Tea saponin can be used as a surfactant for pesticide production. 4.) Daily care products Tea Saponin is commonly used in daily care products with the function of lathering, killing germs, relieving itching and subduing the inflammation.
Tea Saponin, a glycoside compound extracted from camellia tea seeds, is excellent natural nonionic active surfactant. It can be widely used in pesticide, cultivation, textile, daily chemicals, arthite Physicochemical property: Tea saponin is triterpenoid saponin, it tastes bitter and spicy. It stimulates mucous membrane of nose to lead to sneeze. The pure product is fine white column-shape crystalloid with strong moisture absorption ability. It presents apparent acidity to methyl red. It's easy to be dissolved in water, water-contained methanol, water-contained ethanol, glacial acetic acid, acetic anhydride and pyridine etc. Its melting point: 224. CAS NO.: 8047-15-2 MOLECULAR FORMULATE: C57H90O26 Specification Item TEA SPAONIN POWDER Appearance Light yellow powder Active Content 75% Foaming Ability 160-190mm Solubility Easily soluble in water PH Value 5.0-7.0 Surface Tension 32.86mN/m Package 10kg/pp woven bag Shelf Life 24months Storage Keep in cool and dry place Applications: 1.) Cleaning shrimp pond Tea saponin can kill the unusable fish with its ichthyotoxin and hemolyzation, but it is safe for shrimp. It is benefit for the growth of shrimp and crab. Tea saponin is low concentration and low cost for cleaning pond. 2.) Killing snail in Rice farm Tea saponin is a high effective organic pesticide to kill the snail in the rice Farm without any toxic residue. 3.) Agorchemistry Tea saponin can be used as a surfactant for pesticide production. 4.) Daily care products Tea Saponin is commonly used in daily care products with the function of lathering, killing germs, relieving itching and subduing the inflammation.
Tea Saponin, a glycoside compound extracted from camellia tea seeds, is excellent natural nonionic active surfactant. It can be widely used in pesticide, cultivation, textile, daily chemicals, arthite Physicochemical property: Tea saponin is triterpenoid saponin, it tastes bitter and spicy. It stimulates mucous membrane of nose to lead to sneeze. The pure product is fine white column-shape crystalloid with strong moisture absorption ability. It presents apparent acidity to methyl red. It's easy to be dissolved in water, water-contained methanol, water-contained ethanol, glacial acetic acid, acetic anhydride and pyridine etc. Its melting point: 224. CAS NO.: 8047-15-2 MOLECULAR FORMULATE: C57H90O26 Specification Item TEA SPAONIN POWDER Appearance Light yellow powder Active Content 75% Foaming Ability 160-190mm Solubility Easily soluble in water PH Value 5.0-7.0 Surface Tension 32.86mN/m Package 10kg/pp woven bag Shelf Life 24months Storage Keep in cool and dry place Applications: 1.) Cleaning shrimp pond Tea saponin can kill the unusable fish with its ichthyotoxin and hemolyzation, but it is safe for shrimp. It is benefit for the growth of shrimp and crab. Tea saponin is low concentration and low cost for cleaning pond. 2.) Killing snail in Rice farm Tea saponin is a high effective organic pesticide to kill the snail in the rice Farm without any toxic residue. 3.) Agorchemistry Tea saponin can be used as a surfactant for pesticide production. 4.) Daily care products Tea Saponin is commonly used in daily care products with the function of lathering, killing germs, relieving itching and subduing the inflammation.
PARAMETER TEST METHOD SPECIFICATION Appearance Visual Off-white to white Powder Taste and Odor Sensory Testing Sweet with cooling, lingering sweet aftertaste without Solvent Total Steviol Glycosides % HPLC JECFA, 2010 99 Rebaudioside A % HPLC JECFA, 2010 97 Stevioside % HPLC JECFA, 2010 Rebaudioside C % HPLC JECFA, 2010 Steviol Equivalents % HPLC 28-36 Absorbance Spectrophotometer 0.05 PH (1 in 100 solution) JECFA Vol.4 4.5-7.0 Loss on Drying % (1052h) JECFA Vol.4 6.0 Residual Ethanol ppm USP 5000 Residual Methanol ppm USP 200 Ash % JECFA, 2010 1 Lead (as Pb ppb AOAC993.14 100 Arsenic (as As) ppb AOAC993.14 20 Mercury (As Hg) ppb AOAC993.14 10 Cadmium (As Cd) ppb AOAC993.14 10 Total Plate Count CFU/g Chapter3, FDA 1000 Yeast & Mold CFU/g Chapter18, FDA 100 Total Coliform MPN/g Chapter4, FDA Negative E. Coli MPN/g Chapter4, FDA Negative Salmonella absent in 25g AOAC/ Negative
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. ã??Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. ã??Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Herbal extract.
Plant extract, herbal extract.
Aloe vera drink.
Tea saponin, tea seed extract (tea saponin), soya lecithin, decolored soya lecithin, benzophenone.Transportation
Acesulfame k, aspartame, sucralose, stevia, neotame, stachyose, erythritol, xylitol, pottassium sorbate, xanthan gum, resistant dextrose, monk fruit extract, pea protein, aminobutyric acid (gaba) soybean protein, malic acid, konjac gum.
Sweetener: acesulfame k aspartame saccharin sodium sodium cyclamate neotame sucralose stevia thaumatin nhdc monkfruit extract , function ingredients: erythritol tagatose xylitol stachyose d allulose dextrose mono sorbitol l arabinose isomaltulose ammonium glycyrrhetate monopotassium glycyrrhinate maltodextrin dipotassium glycyrrhetate trehalose tagatose, preservative, potassium sorbate sodium dehydroacetate citric acid , sodium benzoate sodium diacetate malic acid etda na2, thickener sodium carboxymethyl cellulose cmc) xanthan gum, sodium alginate carrageenan gellan gum agar, abrasive, calcium carbonate silicon dioxide (sio2).
