Category: Ingredients

Gelatin in kosher products is typically derived from kosher fish. Kosher approved gelatin will always have certification on the package indicating whether it is from a meat source or from fish, which is considered pareva, or neutral. Kosher food laws indicate that neutral foods such as eggs, fish, vegetables and grains may be eaten with […]

Studies show that garlic promotes cardiovascular health by helping to retain normal blood pressure and cholesterol levels when used as part of a diet low in fat and cholesterol. Contents Uses Benefits Cautions Interactions Other names References Uses Used for lowering blood pressure in a natural way. Benefits • Helps retain normal blood pressure and […]

Fibersol®-2 digestion-resistant maltodextrin is a soluble corn fiber that acts as a low-calorie bulking agent containing 90 percent dietary fiber. Contents Uses Benefits Cautions Interactions Other names References Uses It can be used with minimal formulation adjustments in a variety of food applications to maintain or improve a product’s desired attributes. Benefits Clinical studies show […]

Exogenous Amino Acid Blend contain L-arginine HCL, L-lysine HCL, L-Threonine, L-ornithine HCL and L-leucine. Contents Uses Benefits Cautions Interactions Other names References Uses This group of amino acids helps muscle growth. Benefits Exogenous amino acids stimulate human muscle anabolism without interfering with the response to mixed meal ingestion. Exogenous amino acids also stimulate net muscle Cautions No […]

Ethylhexyl salicylate (also known as Octyl Slicylate) is an organic compound that is a colorless liquid with an oily consistency that often emits a mildly floral fragrance. Contents Uses Benefits Cautions Interactions Other names References Uses Ethylhexyl salicylate used as an ingredient in sunscreens and cosmetics to absorb UVB (ultraviolet) rays from the sun. It is […]

Calcium citrate is the calcium salt of citric acid. Contents Uses Benefits Cautions Interactions Other names References Uses It is commonly used as a food additive (E333), usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements (e.g. […]

Branched-chain amino acids are essential nutrients that the body obtains from proteins found in food, especially meat, dairy products, and legumes. They include leucine, isoleucine, and valine. “Branched-chain” refers to the chemical structure of these amino acids. People use branched-chain amino acids for medicine. Contents Uses Benefits Cautions Interactions Other names References Uses Branched-chain amino […]

Alanine, or L-alanine, is an amino acid that helps the body convert the simple sugar glucose into energy and eliminate excess toxins from the liver. Contents Uses Benefits Cautions Interactions Other names References Uses L-alanine is a critical player in the body’s protein biosynthesis and has certain regulatory functionality. Muscle protein consists of approximately 6% of […]

A Monoglyceride is a glyceride in which each glycerol molecule has formed an esterbond with exactly one fatty acid molecule. The more formally correct terms in modern convention are acylglycerol and monoacylglycerol. Contents Uses Benefits Cautions Interactions Other names References Uses The commercial raw materials for the production of monoacylglycerols may be either vegetable or […]

Mushrooms’ complex nutritional matrix of nutrients, dietary fiber and fungal enzymes has been shown to support healthy digestion and gastrointestinal tract function Contents Uses Benefits Cautions Interactions Other names References Uses Fungi are an important source of medicine, including many antibiotics, anti-tissue rejection drugs for organ transplants, cancer drugs, and anti-inflammatory products. Most of the […]