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Casa > produtos > Ingredientes de Aditivos Alimentares > L-Aspartic Acid Food Additives Ingredients Melt Point 102-104°C with Calcium Stearate Cas 1592-23-0

L-Aspartic Acid Food Additives Ingredients Melt Point 102-104°C with Calcium Stearate Cas 1592-23-0

Detalhes do produto

Marca: Indole-3-carbinol

Model Number: 700-06-1

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L-Aspartic Acid food additive

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L-Aspartic Acid with Calcium Stearate

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L-Aspartic Acid melt point 102-104°C

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

Food Additives Ingredients offers a wide range of benefits for enhancing the quality and characteristics of various food products. The key component is L-Aspartic Acid, a versatile ingredient that contributes to flavor enhancement, preservation, and overall product quality.

Key Specifications
  • Other Names: L-Aspartic Acid
  • Melt Point: 102-104°C
  • Identification Ratio: A256/A365: 2.80~3.00
  • Calcium Stearate CAS: 1592-23-0
  • Storage: Store in a cool, dry place
  • Country of Origin: Varies by specific ingredient
Technical Parameters
Parameter Value
Country of Origin Varies by specific ingredient
Melt Point 102-104°C
Calcium Stearate CAS 1592-23-0
Other Names L-Aspartic Acid
Identification Ratio A256/A365: 2.80~3.00
Storage Store in a cool, dry place
Applications

L-Aspartic Acid is a versatile food additive with applications across multiple product categories:

  • Bakery products
  • Dairy items
  • Beverages
  • Confectionery
  • Functional foods

This ingredient enhances nutritional profiles, improves texture, extends shelf life, and adds unique flavor characteristics to food products. Its stability at typical processing temperatures (102-104°C melt point) makes it ideal for various manufacturing processes.