CAS No.1957/6/7
Allyl Isothiocyanate is used as a natural preservative, flavoring (mustard, mustard) and agricultural pesticide in food packaging due to its antibacterial properties.

CAS No.7447
Tomato Paste is a versatile condiment, used as a sweet and sour condiment in stir-fries and stews, as a dip in deep-fried foods, as a base in western foods such as pizza and pasta, or creatively mixed with other condiments.

CAS No.10101-41-4
Calcium Sulphate Dihydrate is a food additive and ingredient in commercial baking, brewing and tofu making.

CAS No.1066-33-7
Ammonium Bicarbonate is mainly used as a foaming agent for baked goods such as bread, biscuits and cakes. In addition, it is also widely used in chemical and electronic equipment and other fields.

CAS No.144-55-8
Sodium Bicarbonate is used in baking (starter), cleaning (deodorizing, scrubbing), personal care (toothpaste, bath products), pharmaceuticals (antacids, kidney treatments) and fire extinguishers (light flames). Its versatility, safety and mild alkalinity make it widely used.

CAS No.7758-29-4
Sodium Tripolyphosphate (STPP) is used in detergents (water softening), food preservation (seafood/meat moisturizing), water treatment (anti-scaling) and industrial processes (ceramics, dispersants). Its chelating properties improve performance in these areas.

CAS No.7758-16-9
Sodium Acid Pyrophosphate (SAPP) is used in food processing as a leavening agent (baked goods, cakes), dough conditioner, and pH regulator; in meat/poultry to retain moisture and color; and in industrial applications (detergents, ceramics) It is popular for its buffering and insulating properties. Its controlled reaction rate ensures consistent texture and shelf stability in food and non-food products.

CAS No.4940-11-8
Ethyl Maltol is a multi-purpose flavor enhancer used in foods (e. g., baked goods, confectionery, beverages) to increase sweetness, in tobacco to improve taste, in cosmetics to increase flavor, and in pharmaceuticals to mask bitterness, with synergistic effects when combined with other flavorings.

CAS No.121-32-4
Ethyl Vanillin is a flavoring agent that is about three times more potent than vanillin and is commonly used in the production of chocolate.