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It is a synthetic compound commonly produced by reaction acetic acid with calcium hydroxide (limestone) or calcium carbonate (hydrated lime).


The following are two manufacturing methods:

Neutralization acetic acid with calcium hydroxide. Equation: 2CH3COOH + Ca(OH)2/CaCO3 → (CH3COO)2Ca + 2H2O
An exothermic reaction between calcium oxide and glacial acetic acid. Equation: 2CH3COOH + CaO → (CH3COO)2Ca + H2O
Specification
A white crystalline powder or granular. The anhydrous form is hygroscopic which absorbs water.

Calcium acetate is the strong conjugate base of acetic acid. When dissolved in water, it dissociates CH3COO- ions and Ca+, and forms acetic acid (CH3COOH) and CaOH after these two ions reaction with water respectively, CH3COO- combines with H+, and Ca+ reacts with OH-.

Other names Lime acetate, Vinegar salts
CAS number 62-54-4 (Anhydrous), 5743-26-0 (Monohydrate)
Chemical formula C4H6O4Ca (Anhydrous), C4H6O4Ca·H2O (Monohydrate)
Molecular weight 158.17(Anhydrous), 176.18 (Monohydrate)
PH neutralizes acids and raises pH Alkalinity, 6.0-9.0 (10% aqueous solution)
Solubility freely soluble in water and slightly soluble in ethanol.
http://www.chinafooding.com/Calcium_acetate_anhydrous

Thiamine or thiamin or vitamin B1 named as the "thio-vitamine" ("sulfur-containing vitamin") is a water-soluble vitamin of the B complex. First named aneurin for the detrimental neurological effects if not present in the diet, it was eventually assigned the generic descriptor name vitamin B1. Its phosphate derivatives are involved in many cellular processes. The best-characterized form is thiamine pyrophosphate (TPP), a coenzyme in the catabolism of sugars and amino acids. Thiamine is used in the biosynthesis of the neurotransmitter acetylcholine and gamma-aminobutyric acid (GABA). In yeast, TPP is also required in the first step of alcoholic fermentation.
http://www.chinafooding.com/Vitamin_B1

Generally, it is widely used to stabilize color, reduce nitrate uses, and prevent oxidation in meat products, fruits and vegetables. And therefore maintain the color & flavor and extend their shelf life. Meanwhile, it benefits our body through reducing nitrosamine formation which is generated by the intake of nitrate.

Food
Its main uses are in meat products, fruits & vegetables and also in soft drinks & beer.

Meat products
Cured and preserved meat products takes an important part in the meat industry.

Provide a bright red color

In order to achieve the purpose of preserving meat products and produce a bright red color, the traditional method is to add nitrate which can interact with amines in the human body to form a carcinogen nitrosamine, which is harmful to our health.

Reduce nitrosamines

It can significantly reduce the production of nitrosamines if the combination uses of erythorbic acid with nitrite.

At the same time, it can stabilize the color of meat.

It was reported by Mintel GNDP that nearly 5,000 products out of nearly 1 million products sold in Europe contain erythorbic acid or sodium erythorbate in meat products or products contained meat as an ingredient (e.g. pizza, ready-to-eat meat meals, meat-based spread and filled pasta).

Fruits and Vegetable Processing
Fresh fruit and vegetable products can easily cause quality problems during the preservation, such as microbial growth, softening, weightlessness and browning due to cracks.

The traditional browning inhibitor is sulfur, but it can cause several health problems such as high blood pressure.

Erythorbic acid or sodium erythorbate can be used to keep the freshness and stabilize the color of fruit and vegetables by soaking or spraying its solution on the surface.

Drink and Beer
Erythorbic acid and its sodium salt can be used as an antioxidant in beverages, beer and etc.

It can eliminate the discoloration, odor and turbidity, and improve the poor taste of beverages. In beer, it can remove the stale odor, enhance flavor stability, and prolong its shelf life.

Cosmetics
Per the “European Commission database for information on cosmetic substances and ingredients”, it functions as an antioxidant in cosmetic and personal care products. (2)

It can be found in hair and nail products.
http://www.chinafooding.com/1114/What%E2%80%99s_The_Application_Of_Erythorbic_Acid

-Nicotinamide Mononucleotide belongs to Vitamin B, participating in metabolism in the body, can be used to prevent pellagra or other niacin defection disease.

-Nicotinamide Mononucleotide could be used as feed/human nutrition, booth the growth and strengthen the immunity.

Nicotinamide mononucleotides play an important role in the production of human cell energy, which is involved in the synthesis of intracellular NAD (nicotinamide adenine dinucleotide, an important coenzyme for cell energy conversion)

Nicotinamide mononucleotide ("NMN" and "β-NMN") is a nucleotide derived from ribose and nicotinamide.

Niacinamide (nicotinamide) is a derivative of vitamin B3, also known as niacin. As a biochemical precursor of NAD+, it may be useful in the prevention of pellagra.

Its precursor, niacin, is found in a variety of nutritional sources: peanuts, mushrooms (portobello, grilled), avocados, green peas (fresh), and certain fish and animal meats.

http://www.chinafooding.com/Nicotinamide_Mononucleotide_NMN

Generally, coffee mate is similar with non dairy creamer as they’re both mixed with the same or a little different ingredients.

In some products and brands, we can generally treat coffee mate as a non dairy creamer, such as based on the information from Nestle’s ingredients list of Coffee-mate Original Powdered Creamer Canister 12 x 11 oz, the only difference in ingredients list is coffee mate without containing lecithin compared with non dairy creamer’s definition from USDA.

Difference: coffee mate is a commercial product that we can buy in supermarket while non dairy creamer is sold as a raw material.

http://www.chinafooding.com/Non_Dairy_Creamer