nisin Chemical name:C143H230N42O37S7 Molecular Weight:3354.08 CAS No:1414-45-5

Stevia is stable to Acid, Alkali, hot, light and not fermentable. It can be bacteriostatic and without mold. Stevia doesn't become brown after heating treatment.

-Proanthocyanidins: 95 -Polyphenols: 80%, 85%, 90%

We have automatic fermentation and purification equipment, perfect quality management system and modern testing methods with 20tons annual production of Hyaluronic Acid(sodium hyaluronate)

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Botanical Source: Marigold flower Appearance: Orange fine powder or slurry -yellow brown liquid. Specification: 5%--80%

Chemical Name:N-L-a-Aspartyl-L-phenylalanine-Methyl ester Chemical Formula:C14H18N2O5 Molecular weight:294.31 Appearance: A white, odorless, crystalline power granular sweetener having a sweet taste. Taste same as Sucrose, fresh and tasty

Sodium saccharin Standard: BP2000/USP25,EP2003 Molecular formula:C7H4O3NSNaH2O