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L-carnitine is an amino acid that converts fat into energy. It is pure in white lens or white transparent powder. As a food additive, it is widely used in infant food, weight loss food, athlete food, nutritional supplements for middle-aged and elderly people, nutritional fortifier for vegetarians and animal feed additives.

Vitamin A Palmitate

Vitamin A palmitate is an organic matter, chemical formula C36H60O2, light yellow liquid, sensitive to air, heat, light and humidity, insoluble in water.

Fumed Silica HL200

Fumed silicon dioxide (fumed white carbon black) is one of the most important high-tech ultrafine inorganic new materials. Due to its small particle size, it has a large specific surface area, strong surface adsorption force, large surface energy, high chemical purity, good dispersion, thermal resistance, resistance and other aspects of its specific properties. It has unique characteristics in many disciplines and fields and plays an irreplaceable role.

Magnesium bisglycinate

Glycine magnesium is in the form of white powder and is soluble in water but insoluble in ethanol. The in vitro simulated digestion test shows that when the magnesium content reaches 14%, it has a high bioavailability. During the preparation process, pure natural raw materials are used, and the process flow complies with green environmental protection requirements and is suitable for industrial production.

Lactitol

Lactitol is a 12-carbon sugar alcohol, which can be obtained from the catalytic hydrogenation of lactose, water-free type and two products containing a bound water, sweet and delicious, often used in combination with high-sweetness sweeteners. Lactitol is suitable for many foods, such as baked goods, sugar-coated candies, and frozen dairy sweets.

Carrageenan

Carrageenan is white or light brown particles or powder, odorless or slightly smelly, sticky and smooth taste. Soluble in about 80 ° C water, forming a viscous, transparent or slightly milky white easy to flow solution.

Pancreatin

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Pancreatin, a digestive aid, mainly contains trypsin, pancreatic amylase and pancreatic lipase, etc. Trypsin can convert protein into peptone, pancreatic amylase can convert starch into dextrin and sugar, and pancreatic lipase can break down fat into glycerol and fatty acids.

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It is highly active under neutral or weakly alkaline conditions. It digests starch, protein and fat in intestinal fluid, thereby promoting digestion and enhancing appetite.

Pancreatin

Pancreatin

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