Food Ingredients,animal Feed Ingredients

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Colorants
Colorants, also known as food coloring agents, are substances that primarily aim to color food and improve its color. There are currently over 60 commonly used food coloring agents in the world, which are divided into two categories based on their sources and properties: synthetic food coloring agents and natural food coloring agents. With the increasing awareness of food additive safety among people, vigorously developing natural, nutritious, and multifunctional natural colorants has become the development direction of colorants.

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Silicones&silicone emulsions
Silicone oil is a kind of polysiloxane formed by alternating arrangement of silicon and oxygen. It has a silicon oxygen bond (Si-O) chain structure and usually exists in the form of liquid or gel. It has excellent chemical stability and high temperature resistance. Silicone oil has good film-forming properties, hydrophobicity, breathability, and physiological inertness. It can form a soft and breathable protective film on the surface of the skin, keeping the skin hydrated and smooth. Silicone oil is widely used in cosmetics, providing excellent protection and improvement functions.

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Amino acids
Amino acids are a class of amphoteric organic compounds that are the basic building blocks of functional macromolecules in biological proteins. Amino acids are usually white solid powders that are soluble in water. Amino acids not only construct proteins in organisms, but also participate in metabolic processes and regulate physiological functions. In the food industry, amino acids are added to food to enhance its nutritional value.

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Emollients
Emollients are cosmetic components that help maintain the softness, flexibility, and smooth appearance of the skin. The function of Emollients is to remain on the surface of the skin and provide lubrication within the stratum corneum. Usually filling the space on the surface of the skin, replacing the lost lipids in the stratum corneum, reducing scaly skin, and improving skin appearance.

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Emulsifiers
Emulsifier refers to a substance that can improve the surface tension between various constituent phases in an emulsion, forming a uniform dispersion or emulsion. The amount of food emulsifier accounts for about half of the total amount of food additives, making it the most commonly used additive in the food industry. It plays an important role in food production and processing, and almost all food production and processing involve emulsifiers or emulsifying effects. Food emulsifiers are a class of multifunctional and efficient food additives that not only have typical surface activity, but also have functions such as defoaming, thickening, stabilization, lubrication, and protection in food.

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Vegetable oils
Vegetable oil is a compound formed by the reaction of higher fatty acids and glycerol, widely distributed in nature. It is an oil obtained from the fruits, seeds, and germ of plants, such as peanut oil, soybean oil, flaxseed oil, castor oil, rapeseed oil, etc. The fatty acids in vegetable oils can moisturize and brighten the skin, and are widely used in cosmetics.

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Functional sugar
Functional sugars are a type of carbohydrate with special functions, mainly including functional oligosaccharides, functional dietary fiber, and functional polyols. Due to the special effects of functional sugars, they can be added as a functional ingredient in food and can also be used as a substitute for sucrose in food, reducing the impact of sugar in food on special populations. From a purely chemical perspective, functional sugars actually refer to a collective term for several substances with special physiological effects, such as functional oligosaccharides, functional dietary fiber, and functional polyols.

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Natural extracts
Natural extracts are divided into plant extracts and animal extracts, which have various functions and are widely used in cosmetics.

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