Green Spring Technology

Isomalto-oligosaccharides, also known as α-oligoglucose, are a type of oligosaccharide abbreviated IMO (Isomalto-oligosaccharide). IMO is a straight-chain maltose molecule with bra...

Isomaltooligosaccharide, also known as branching oligosaccharide and anomalously linked oligosaccharides, is a type of oligosaccharide with irregular linkages. Isomaltooligosacchar...

Abstract: Vanillin and ethyl vanillin can bring unique milk flavor to food and have been used in food and beverage, among which they are more used in dairy products, bakery product...

Vanillin is also known as vanillin, vanillin, etc., the chemical name is 3-methoxy 4-hydroxybenzaldehyde, relative molecular mass 152.15, white to slightly yellow needle or powder ...

Vanillin, 3-methoxy-4-hydroxybenzaldehyde, is the main ingredient of vanilla beans, originally from Mexico, is a broad-spectrum high-level flavor. Vanillin is widely found in natur...

Abstract: Vanillin is the third largest edible spice in the world, and with the improvement of people's health consciousness, the dosage of natural vanillin is increasing year ...

1 PrefaceVanillin, scientific name 3 - methoxy - 4 - hydroxybenzaldehyde, white or light yellow needle or crystalline powder, melting point 82 ~ 83 ℃, with vanillin's character...

Abstract：Vanillin powder is widely used in food because of its unique flavor, but its excessive intake may harm people's health, therefore, the detection of vanillin in food is...

4-Hydroxy-3-methoxybenzaldehyde, commonly known as vanillin. It is an important flavor, widely used in cosmetics, soaps, beverages, cigarettes and baked goods. Meanwhile, vanillin ...

Sucrose is a functional oligosaccharide that naturally exists in many plants in the family of Labiatae, Leguminosae, and Genisteinae, especially in the highest content in the genus...