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Cocoa powder CAS NO.: 657-27-2
Cocoa powder is the powdery material after the cocoa cake is defatted and crushed
CAS NO.: 657-27-2Add to Inquiry -
Vanillin is one of the most widely used food flavoring agents in the world, and has the reputation of "king of food flavor"
CAS NO. 121-33-5Add to Inquiry -
Ethyl Vanillin CAS NO. 121-32-4
Ethyl vanillin, is a white to yellowish flake crystalline powder with sweet chocolate aroma and vanillin unique aroma.
CAS NO. 121-32-4Add to Inquiry -
Vanilla Powder CAS NO. 121-33-5
Vanilla Powder is a flavor with vanillin as the main material and glucose
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Monosodium Glutamate CAS NO. 142-47-2 CAS NO.: 32221-81-1
Monosodium Glutemate is the sodium salt of glutamic acid. The main ingredient of monosodium glutamate
CAS NO. 142-47-2
CAS NO.: 32221-81-1
EEC NO.: E621Add to Inquiry -
Maltol is a broad-spectrum flavoring synergist, which can be used to make food flavors, daily flavors and pharmaceutical intermediates.
CAS NO. 118-71-8Add to Inquiry
Jul 12, 2022 · Regarding the flavors of cocoa powder, this is the alkalized model, which has a milder taste, while the natural model has a more bitter taste. This bitter taste of natural cocoa powder...
FIRST 5.0-5.8 ISO9001 A class Natural cocoa powder with Reddish brown to dark brown . Delivery time: About two weeks after prepayment or L/C be received. Minimum order: 16MT(20'...
ascorbic acid vitamin c vc food grade: High Fructose Syrup(HFCS-F55)(77%) 4g/10g HALAL bouillon cube/ seasoning cube: Texture Soybean Protein: Food Enzyme Amylase: Dextrose Monohydrate pharmaceutical...
Buy low price Wholesale Alkalized Cocoa Powder Food Additives by Guangzhou ZIO Chemical Co., Ltd., a leading supplier from China. 216 similar products are also available from global...
The consumption of cocoa products is very beneficial to human health. Cocoa powder uses natural cocoa beans as raw materials. Alkalized Cocoa Powder is a brownish-red powdery solid made by screening,...
Alkalized cocoa powder has a higher PH level due to an alkali solution being added to the beans, nibs or powder. This reduces the acidity and darkens the colour, ranging from a deep reddish brown to...






