Green food coloring from chlorophyll (Sodium Copper Chlorophyllin) Complex caused by the complex between Copper and Chlorophyll is directly soluble in water.

Xylanase Enzyme (200,000U/g)

Activation Temperature: 20-60C, pH 3.5-6.0, optimal 45-50C, pH 4.0-5.5

Sorbitol Solution 70%

Xanthan gum is used in foods such as soups to provide shear thinning (thickening) properties.

Clear/Transparent texture

Alginic Acid (Alginate) produced from seaweed, a seaweed.

Food grade, can be eaten. Used to decorate food

Food coloring red CI16185 (E123)

Water soluble

Beta glucanase (5,000U/g)

Activiation Temperature 35-75C, pH 4.0-10.0 (Best 55C, 6.5-7.0)

It is a popular preservative used in food. Able to control infection comprehensively (broad spectrum)