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Dairy & Milk Additives

Dairy and milk products include cheese, eggs, and milk foods. These products are not genetically modified themselves. Food additives used in dairy and milk products are produced from genetically modified microorganisms. For example, an enzyme chymosin is used in the making process of hard cheese; it is added to milk and breaks down milk proteins to make it a thick, fluid consistency. There are some commonly used food additives used in milk products. Beta-carotene coloring (E160a) is used as a yellow dye in butter and some dairy desserts and yogurt; natamycin (E235), nisin (E234), lysozyme (E1105) are food preservatives used in dairy products; lipase and glucose oxidase are enzymes used in egg products.

Dairy & Milk Additives
Agar

Agar

Cas No. 9002-18-0

E No. E406

HS Code 130231

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Maltodextrin

Maltodextrin

Cas No. 9050-36-6

E No. E1400

HS Code 350510

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Xylitol

Xylitol

Cas No. 87-99-0; 16277-71-7

E No. E967

HS Code 290549

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Aspartame

Aspartame

Cas No. 22839-47-0

E No. E951

HS Code 292429

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Calcium Chloride

Calcium Chloride

Cas No. 10043-52-4; 17787-72-3

E No. E509

HS Code 282720

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Magnesium Chloride

Magnesium Chloride

Cas No. 7786-30-3; 14989-29-8

E No. E511

HS Code 282731

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Tricalcium phosphate

Tricalcium phosphate

Cas No. 7758-87-4; 10103-46-5; 12167-74-7

E No. E341

HS Code 283525

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Docosahexaenoic Acid

Docosahexaenoic Acid

Cas No. 6217-54-5; 25167-62-8

E No.

HS Code 294200

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Glucono Delta Lactone

Glucono Delta Lactone

Cas No. 90-80-2

E No. E575

HS Code 170230

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Glucose Syrup

Glucose Syrup

Cas No. - -

E No.

HS Code 170230

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