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Company: Shijiazhuang Shixing Amino Acid Co., Ltd.  Keyword: aspartame  Clear All 

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Shijiazhuang Shixing Amino Acid Co.

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Shijiazhuang Shixing Amino Acid Co. is a professional enterprise in China who produce sweeteners and amino acids for the Food Industry. They are the main supplier of Taurine, L-histidine HCL, L-histidine, L-isoleucine, L-valine, L-leucine, L-tyrosine, L-cysteine monohydrochloride anhydrous, L-arginine HCL, L-arginine, L-cystine, L-glutamine, L-glutamic acid, L-cysteine base, L-serine, L-proline, L-phenylalanine, L-tryptophan, L-lysine HCL, L-threonine, DL-methionine, L-methionine and DL-alanine.
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Aspartame Shijiazhuang Shixing Amino Acid Co., Ltd. Aspartame appears as a white crystalline powder or as white granules. This product is soluble in water and slightly soluble in alcohol.
L-Phenylalanine Shijiazhuang Shixing Amino Acid Co., Ltd. L-Phenylalanine is an essential amino acid that is not synthesized by the body. It is found in protein-rich foods such as meat, fish, nuts, and dairy. As a food additive, it is used to enhance flavor and is the main raw material for the synthesis of Aspartame...voir plus L-Phenylalanine is an essential amino acid that is not synthesized by the body. It is found in protein-rich foods such as meat, fish, nuts, and dairy. As a food additive, it is used to enhance flavor and is the main raw material for the synthesis of Aspartame - an artificial sweetener. voir moins
Sucralose Shijiazhuang Shixing Amino Acid Co., Ltd. Sucralose is a zero-calorie sweetener that is three-times sweeter than aspartame and 1,000 times sweeter than sucrose (table sugar). It is used in a variety of food applications such as candy, soft drinks, and baked goods. Due to the fact that sucralose...voir plus Sucralose is a zero-calorie sweetener that is three-times sweeter than aspartame and 1,000 times sweeter than sucrose (table sugar). It is used in a variety of food applications such as candy, soft drinks, and baked goods. Due to the fact that sucralose is hygroscopic (not moisture-attracting), it may result in drier baked goods compared to those made with sucrose. voir moins