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L-Malic Acid is in the form of the organism can use, L-Malic Acid often accompanied by compound amino acid injection (an important nutritional medicines after surgery) in order to increase the utilization of amino acids, which post-operative patients with weakness and liver dysfunction particularly important. L-malic potassium supplement potassium is good medicine, L-Malic Acid to maintain the bodys water balance, to treat edema, hypertension, and accumulation of fat embolism. L-Malic Acid treatment of liver disease, especially liver dysfunction caused by hyperammonemia of the good drugs. Sodium salt of L-malic with 1 / 3 of salt, the salt can be used on behalf of kidney patients.

L-Malic Acid application:
Food Industry: L-Malic Acid processing and configuration used for beverage, wine, fruit juice, also used in candy, jam and other manufacturing, L-Malic Acid and have antibacterial food preservative effect. PH regulator E296 can be usde for yoghurt fermentation, wine making, in addition to tartaric acid salt.
The tobacco industry: L-Malic Acid derivatives (such as esters) can improve the flavor of tobacco.
Pharmaceutical industry: tablet, syrup together with the L-Malic Acid can be submitted to fruit flavor, L-Malic Acid is conducive to the absorption in the body, spreading to improve the stability of drugs and improve drug absorption.
Daily Chemical Industry: L-Malic Acid is a good complexing agent, ester, used in toothpaste formulations, with net dental films, synthetic spices and other formulations, L-Malic Acid can be used as deodorant and detergent ingredients.
http://www.chinafooding.com/L-Malic_Acid

It is a dicarboxylic acid with chemical formula C4H6O5. Its salts and esters are known as malates. Together with another two acidulants, citric acid and fumaric acid, they’re all the key intermediates in the tricarboxylic acid cycle or KREBS cycle in our humans and most living cells.

Natural Sources
Manufacturing processes of L, D and DL malic acid
What are the Natural Sources?
L-Malic acid is naturally present in a lot of fruits with other acidulants such as citric acid, tartaric acid and fumaric acid. L-Malic acid and citric acid are the predominant acids in most fruits.


The following fruits typically contain 0.5-2.0% total acids and rich with it (1):

Watermelon (99%)
Apple (95%)
Apricot (70%)
Cherry (94%)
Grape (60%)
Peach (73%)
Pear (77%)
Other fruit sources come from grapefruit, lime, lemon, mango, orange, pineapple, strawberry and so on.
http://www.chinafooding.com/L-Malic_Acid

Carboxy Methyl Cellulose(CMC) Preparatio:

Carboxy Methyl Cellulose(CMC)is synthesized by the alkali-catalyzed reaction of cellulose with chloroacetic acid. The polar (organic acid) carboxyl groups render the cellulose soluble and chemically reactive. The functional properties of Fooding Carboxy Methyl Cellulose(CMC) depend on the degree of substitution of the cellulose structure (i.e., how many of the hydroxyl groups have taken part in the substitution reaction), as well as the chain length of the cellulose backbone structure and the degree of clustering of the carboxymethyl substituents. CMC belongs to food additives.

Carboxy Methyl Cellulose(CMC) Use:
Carboxy Methyl Cellulose(CMC) is used in food science as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream. As a food additive, it has E number E466. It is also a constituent of many non-food products, such as K-Y Jelly, toothpaste, laxatives, diet pills, water-based paints, detergents, textile sizing and various paper products. It is used primarily because it has high viscosity, is non-toxic, and is non-allergenic.

In laundry detergents it is used as a soil suspension polymer designed to deposit onto cotton and other cellulosic fabrics creating a negatively charged barrier to soils in the wash solution. Carboxy Methyl Cellulose(CMC) is used as a thickeners in non-volatile eye drops (artificial tears). Sometimes it is methyl cellulose(CMC) which is used, but its non-polar methyl groups (-CH3) do not add any solubility or chemical reactivity to the base cellulose.

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http://www.chinafooding.com/Carboxy_Methyl_Cellulose-CMC

CMC Cellulose gum is often used in foods and beverages to make foods thick and creamy to attract the appetite of customers. It thickens and stabilizes a lot of foods by retaining moisture, keeping oil and water phased ingredients don’t separate and produces a consistent texture and so on.

Is it Vegan?

Generally, it is vegan as it produced from cellulose, the plant-based fiber commonly from wood chips and the manufacturing process without the use of animal matter or products derived from animal origin. So it is considered vegan.

Is it Gluten Free?
Yes, cellulose gum is typically gluten-free and people with celiacs can eat it. It is an ingredient commonly found in both gluten-free and gluten-containing food labels. It is produced from cellulose complying with the FDA’s definition of gluten free, that it does not contain wheat, rye, barley, or crossbreeds of these grains.

What is it Made of?
It is composed of anhydroglucose unit with average 0.2-1.5 carboxymethyl groups (-CH2COOH) on it.

How is it made?
Generally, there are two steps in manufacturing process of sodium carboxymethyl cellulose, alkalinization and etherification.

Step 1: Alkalinization
Disperse the raw material cellulose pulp in alkali solution (generally sodium hydroxide, 5–50%) to obtain alkali cellulose.


Cell-OH+NaOH →Cell·O-Na+ +H2O

Step 2: Etherification
Etherification of alkali cellulose with sodium monochloroacetate (up to 30%) in an alcohol-water medium. The mixture of alkali cellulose and reagent is heated (50–75°C) and stirred during the process.

ClCH2COOH+NaOH→ClCH2COONa+H2O
Cell·O-Na+ +ClCH2COO- →Cell-OCH2COO-Na
The DS of the sodium CMC can be controlled by the reaction conditions and use of organic solvents (such as isopropanol).
http://www.chinafooding.com/Carboxy_Methyl_Cellulose-CMC

Sodium Erythorbate mainly rice as the main raw material, production for microbial fermentation products. E316 antioxidant: Sodium Erythorbate antioxidant capacity than vitamin C and sodium far, no vitamins to strengthen the role, but E316 will not hinder the bodys absorption and utilization of sodium ascorbate. Uptake of E316 in the human body can be transformed into vitamin C.

Sodium Erythorbate for the food industry, an important antioxidant preservative, can keep food color, natural flavor, extend shelf life, and Sodium Erythorbate without any side effects, in the food industry, Sodium Erythorbate is mainly used for meat products, fruits, vegetables, canned , jam, beer, soft drinks, tea, fruit juice, wine. Sodium Erythorbate Storage and transport: E316 ventilation should be stored in airtight, dry, dark warehouse, not mixed together with toxic substances, transport and storage requirements of the same. China < provides E316 for bread noodles. Maximum use of 0.2g/kg, for soup, meat maximum use of 0.5g/kg.

Sodium Erythorbate of the physiological role:
Sodium Erythorbate in the role of ascorbic ascorbic acid is only 1 / 20; but the Sodium Erythorbate in lowering blood pressure, diuretic, liver glycogen to generate pigment excretion, detoxification and other aspects of the role of E316, roughly the same as with ascorbic acid.
http://www.chinafooding.com/Sodium_Erythorbate