Beta-carotene is a natural orange-yellow pigment that serves as both a coloring agent and a nutritional fortifier in food. This article, based on China GB 2760-2024, systematically introduces its basic properties, regulations, standards, physiological functions, and industrial applications. Beta-carotene is a fat-soluble powder, primarily prepared through synthesis, fermentation, and natural extraction. It is a precursor to vitamin A and possesses antioxidant and immune-enhancing properties. This substance can be used for coloring and nutritional fortification in various foods, including beverages, baked goods, and dairy products. With continuous innovation in related formulation technologies, beta-carotene is evolving from a traditional coloring agent to a nutritional and health-oriented product, showing broad application prospects. - Polifar

This article provides a comprehensive analysis of sodium alginate, a natural polysaccharide derived from brown algae. Sodium alginate is a white or pale yellow powder with core properties such as gel formation and thickening stability. It is an internationally recognized safe food additive (E401) and is widely used in the food, pharmaceutical, and industrial sectors. With its advantages of being "natural, multifunctional, and environmentally friendly and biodegradable," market demand continues to grow, and its application boundaries will expand. Polifar will continue to provide high-quality products and services to meet global demand. - Polifar

Creatine monohydrate is a nutritional supplement with high stability, good absorption rate, mature safety profile, and high cost-effectiveness. It has a wide range of applications and broad prospects for future development. Polifar will work with everyone to contribute to human nutritional science!

This article focuses on the definitions, characteristics, core functions, and application ranges of various food additives, including acidity regulators, preservatives, sweeteners, amino acids, vitamins, and nutritional supplements. In the future, food additives will develop towards a more natural and higher-quality direction, making positive contributions to human nutrition and social sciences.