Chondrin
Chondrin is a bluish-white gelatin-like substance, being a protein–carbohydrate complex and can be obtained by boiling cartilage in water. The cartilage is a connective
Phototropins are part of the phototropic sensory system in plants that causes various environmental responses in plants
Phototropins are photoreceptor proteins (more specifically, flavoproteins) that mediate phototropism responses in various species of algae, fungi and higher plants. Note: F
United States v. Forty Barrels and Twenty Kegs of Coca-Cola, 241 U.S. 265 (1916)
United States v. Forty Barrels and Twenty Kegs of Coca-Cola, 241 U.S. 265 (1916), was a federal suit under which the government unsuccessfully attempted to force The Coca-Cola
Cryptanaerobacter phenolicus transforms phenol into benzoate via 4-hydroxybenzoate
Benzoic acid occurs naturally in many plants and serves as an intermediate in the biosynthesis of many secondary metabolites. Salts of benzoic acid are used as food preservati
Castoreum
Castoreum is a yellowish exudate from the castor sacs of mature beavers. Beavers use castoreum in combination with urine to scent mark their territory
Xylitol – What the shit is going on here?
Xylitol is used as a sugar substitute in such manufactured products as drugs, dietary supplements, confections, toothpaste, and chewing gum, but
Xylitol production by fermentation from discarded biomass is one of the most valuable renewable chemicals
Xylitol occurs naturally in small amounts in plums, strawberries, cauliflower, and pumpkin; humans and many other animals make trace amounts during metabolism of carbohydrates.
History of xylitol
Emil Fischer, a German chemistry professor, and his assistant Rudolf Stahel isolated a new compound from beech wood chips in September 1890 and named it Xylit, the German word fo
Xylitol
Xylitol is a chemical compound with the formula C5H12O5, or HO(CH2)(CHOH)3(CH2)OH; specifically, one particular stereoisomer with that structural formula. It is a colorless o
The Food Chemicals Codex (FCC) has been published since 1966
Scope The FCC features more than 1,250 monographs, including food-grade chemicals, processing aids, foods (such as vegetable oils, fructose, whey, and amino acids), flavoring
The Codex Alimentarius (International Food Code)
The Codex Alimentarius (Latin for ‘Food Code’) is a collection of internationally recognized standards, codes of practice, guidelines, and other recommen