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Casa > produtos > Ingredientes de Aditivos Alimentares > Melt Point 102-104°C Indole Essential for L-Aspartic Acid Production

Melt Point 102-104°C Indole Essential for L-Aspartic Acid Production

Detalhes do produto

Marca: Indole-3-carbinol

Model Number: 700-06-1

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Indole food additive for L-Aspartic Acid

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High melt point indole 102-104°C

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Essential indole food ingredient production

Country Of Origin:
Varies Depending On The Specific Ingredient
Calcium Stearate Cas:
1592-23-0
Storage:
Store In A Cool, Dry Place
Other Names:
L-Aspartic Acid
Melt Point:
102-104°C
Identification:
Ration:A256/A365:2.80~3.00
Country Of Origin:
Varies Depending On The Specific Ingredient
Calcium Stearate Cas:
1592-23-0
Storage:
Store In A Cool, Dry Place
Other Names:
L-Aspartic Acid
Melt Point:
102-104°C
Identification:
Ration:A256/A365:2.80~3.00
Melt Point 102-104°C Indole Essential for L-Aspartic Acid Production
Melt Point 102-104°C Indole Essential for L-Aspartic Acid Production
Product Description

Our Food Additives Ingredients product is a versatile and essential component for food manufacturing and processing. With a wide range of applications, this product is known by various names in the industry, including L-Aspartic Acid. It offers numerous benefits to food products, enhancing their quality, flavor, and shelf life.

Key Specifications
  • Storage: Store In A Cool, Dry Place
  • Other Names: L-Aspartic Acid
  • Melt Point: 102-104°C
  • Calcium Stearate Cas: 1592-23-0
  • Identification: Ration:A256/A365:2.80~3.00
Technical Parameters
Parameter Value
Identification Ration: A256/A365: 2.80~3.00
Country Of Origin Varies Depending On The Specific Ingredient
Calcium Stearate Cas 1592-23-0
Storage Store In A Cool, Dry Place
Melt Point 102-104°C
Other Names L-Aspartic Acid
Applications

Indole-3-carbinol is a versatile food additive ingredient that can be used in various product application occasions and scenarios. This product, also known as L-Aspartic Acid, has a model number of 700-06-1.

Key applications include:

  • Production of snacks, beverages, and processed foods
  • Enhancing flavor profiles in seasoning blends, sauces, and marinades
  • Improving texture and shelf life in dairy products like cheese and yogurt
  • Enhancing color and appearance in confectionery products
  • Acting as a coating agent for glossy finishes on candies and chocolates

Its unique properties make it a valuable ingredient for manufacturers looking to enhance the quality and appeal of their products.