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Hydrolyzed Vegetable Protein CAS 100209-45-8
Descriptive: Hydrolyzed Vegetable Protein is a plant protein broken down by hydrolysis technology into smaller molecules, mainly amino acids, but also containing peptides, organic acids, trace elements and so on.. CAS No.: 100209-45-8 Samples: Free samples under 100g
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Cinnamic aldehyde CAS 104-55-2
Descriptive: Cinnamic aldehyde occurs naturally in essential oils such as Sri Lankan cinnamon oil, cinnamon oil, patchouli oil, hyacinth oil and rose oil. Cinnamaldehyde has both cis and trans isomers, and commercially available cinnamaldehyde, either natural or synthetic, is the trans form. CAS No.: 104-55-2 Molecular formula: C9H8O Samples: Free samples under 100g
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99% Anisic acid CAS 100-09-4
Descriptive: Anisic acid is usually white to light yellow crystalline powder or flaky crystals. Slightly soluble in water, soluble in ethanol, ether, chloroform and other organic solvents. CAS No.: 100-09-4 Molecular formula: C8H8O3 Samples: Free samples under 100g
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Ethyl Formate
Application: Ethyl formate is used as an edible flavoring agent to prepare flavors such as rum, apricots, peaches, pineapples, assorted fruits, and sherry wine. It is also used in daily fragrance synthesis and pharmaceutical production. CAS No.: 109-94-4 Formula: C3h6o2 EINECS: 203-721-0 Purity: ≥99%
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Isoamyl n-Butyrate
Application: Isoamyl butyrate is widely used in the preparation of various fruit juice flavors, such as apricot, banana, pear, apple and other flavors. CAS No.: 106-27-4 Formula: C9H18O2 EINECS: 203-380-8 Purity: ≥99%
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Hexyl Hexanoate
Application: Used to formulate flavors for strawberries and vegetables. CAS No.: 6378-65-0 Formula: C12H24O2 EINECS: 228-952-4 Purity: ≥99%
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