Speciality chemicals group LANXESS AG has made two acquisitions in Asia. The company will acquire the chemical businesses and assets of Gwalior Chemical Industries for €82.4 million. LANXESS will also acquire the business and production assets of Chinese-based Jiangsu Polyols Chemical Co.
Speciality chemicals group LANXESS AG has made two acquisitions in Asia. The company will acquire the chemical businesses and assets of Gwalior Chemical Industries for 82.4 million. LANXESS will also acquire the business and production assets of Chinese-based Jiangsu Polyols Chemical Co.
"These acquisitions in India and China are further milestones in our company’s long-term growth strategy in the BRIC countries," said Axel C. Heitmann, chairman of LANXESS's board of management. "Gwalior’s business complements the portfolio of our Basic Chemicals business unit and our first acquisition in India will strengthen our production base in this exciting market."
Gwalior is one of the largest Indian producers of benzyl products and one of the leading global producers of sulphur chlorides for the agrochemicals and pharmaceuticals as well as for the flavour and fragrance industries. Jiangsu Polyols mainly produces trimethylolpropane used in lubricants, paints and coatings.
For more information about the company visit lanxess.com
AI-Powered Precision for Functional Component Testing in Tea Analysis
October 11th 2024Analyzing functional foods reveals numerous health benefits. These foods are rich in bioactive compounds that go beyond basic nutrition, boosting the immune system and improving overall wellness. However, analyzing these compounds can be challenging. This article discusses AI algorithms to support automated method development for liquid chromatography, simplifying the process, enhancing labor efficiency, and ensuring precise results, making it accessible to non-experts for tea analysis.
Characterizing Cooked Cheese Flavor with Gas Chromatography
October 11th 2024A joint study by the Department of Food and Nutritional Sciences at the University of Reading and Synergy Flavours aimed to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in development during cooking.