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    Home > Biochemical Engineering > Saccharides (Find 1063 items)

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    Saccharides

    Xanthan Gum

    (11138-66-2)
    In foods, pharmaceuticals, and cosmetics as viscosity controlling agent、stabilizer and thickening agent. For rheology control in water-based systems. In oil and gas drilling and completion fluids.

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    Sucralose

    (56038-13-2)
    A low-calorie artificial sweetener

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    D-Glucose Monohydrate

    (5996-10-1)
    Replenisher (fluid and nutrient).

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    Maltodextrin

    (9050-36-6)
    Maltodextrin is an oligosaccharide that is derived from starch. Maltodextrin is commonly used as a food additive and in the production of candies and sodas.

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    Carboxymethyl Cellulose

    (9004-32-4)
    It is used as a thickening agent in the food industry, as a drug carrier in the pharmaceutical industry, and as a binding agent and anti-resettling agent in the daily chemical industry. Used as sizing agent and protective colloid of printing paste in printing and dyeing industry. It can be used as a component of oil fracturing fluid in petrochemical industry. This product has the functions of adhesion, thickening, strengthening, emulsification, water retention and suspension.

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    Trehalose

    (99-20-7)
    Trehalose, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an α,α-1,1-glucoside bond between two α-glucose units. In 1832, H.A.L. Wiggers discovered trehalose in an ergot of rye, and in 1859 Marcellin Berthelot isolated it from trehala manna, a substance made by weevils, and named it trehalose. It can be synthesised by bacteria, fungi, plants, and invertebrate animals. It is implicated in anhydrobiosis — the ability of plants and animals to withstand prolonged periods of desiccation. It has high water retention capabilities, and is used in food and cosmetics. The sugar is thought to form a gel phase as cells dehydrate, which prevents disruption of internal cell organelles, by effectively splinting them in position. Rehydration then allows normal cellular activity to be resumed without the major, lethal damage that would normally follow a dehydration/rehydration cycle. Trehalose is not an antioxidant, because it is a non-reducing sugar and does not contain nucleophilic groups in its molecule. However, it was reported to have antioxidant effects.Extracting trehalose was once a difficult and costly process, but circa the year 2000, the Hayashibara company (Okayama, Japan) confirmed an inexpensive extraction technology from starch for mass production. Trehalose is used in a broad spectrum of applications.

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    Arbutin

    (497-76-7)
    1. Tyrosinase inhibitor, depigmentor, antitussive
    2. Antibacterial;Tyrosinase inhibitor
    3. Arbutin is a glycosylated hydroquinone extracted from bearberry plant. Arbutin is a known inhibitor of tyrosinase, which in turn prevents the formation of melanin. Arbutin is often used as a skin-lightening agent in cosmetic products.
    4. Veterinary drug

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    Chitosan

    (9012-76-4)
    1. Forms gels with multivalent anions. Gives clear solutions that dry to strong, clear films.
    2. Ideal for wound healing and hemostasis; biosurgery and ophthalmology; scaffold and cell therapy; and drug delivery and vaccines
    3. Flocculant, protein precipitation, encapsulating agent and aqueous thickener.
    4. Also available in pharma grade

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    Carboxymethyl Cellulose Sodium (CMC)

    (9000-11-7)
    CMC dissolves in water can significantly increase the viscosity of the solution, has the functions of thickening, dispersing, emulsifying, suspending, protecting colloid, etc., and is physiologically harmless. It is obtained in the production of food, medicine, daily chemical, petroleum, paper, textile, construction and other fields widely used.

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    Acetic Acid,2,3,4,5,6-Pentahydroxyhexanal

    (9000-11-7)
    Carboxymethyl cellulose (CMC) or cellulose gum is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.

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    Saccharides, also called sodium saccharin, is the oldest sweetener. Saccharides was discovered by American scientists in 1878 and was quickly accepted by the food industry and consumers. The sweetness of saccharin is 300 to 500 times that of sucrose. It is not metabolized and absorbed by the human body and is stable in the production of various foods.

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