Food / Beverage Additives
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food beverage additives
Acesulfame Potassium (Acesulfame-K)
CAS: 55589-62-3
Acesulfame potassium (Ace-K, E950) is a high-intensity sweetener approximately 200 times sweeter than sucrose with a clean, fast sweetness onset. It is calorie-free, heat-stable up to 225°C, and pH-stable across the range 3–7, making it ideal for baking, hot beverages, and carbonated drinks. Typically blended with aspartame or sucralose (50/50) to achieve superior sweetness quality and synergistic dose reduction.
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Acetylated Distarch Adipate (Modified Starch E1422)
CAS: 9050-36-6
Acetylated distarch adipate (E1422) is a dual-modified starch produced by cross-linking with adipic/acetic anhydride, providing exceptional freeze-thaw stability, high shear resistance, and stability at low pH and elevated temperatures. It outperforms native starch in retort processing, frozen foods, and acidic sauces, maintaining smooth texture and preventing retrogradation over extended storage.
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Agar
CAS: 9002-18-0
Agar is a natural polysaccharide gelling agent extracted from red algae (Gracilaria, Gelidium species), composed of agarose and agaropectin. It forms firm, transparent gels that melt at 85–95°C but set at 30–40°C, offering a unique wide hysteresis suitable for confectionery, desserts, and microbiological culture media. Gel strength ranges from 400–1000 g/cm² depending on grade and concentration.
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Ascorbic Acid (Vitamin C)
CAS: 50-81-7
L-Ascorbic acid (Vitamin C) is an essential water-soluble vitamin and potent antioxidant used extensively in food and beverage preservation and fortification. As E300, it prevents enzymatic and non-enzymatic browning in cut fruits and juices, protects flavor in beverages, and serves as a dough conditioner in baking. Available as fine powder (mesh 60–100) and granular (mesh 14–30) grades with ≥99.7% purity.
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Aspartame
CAS: 22839-47-0
Aspartame (E951) is a dipeptide methyl ester approximately 200 times sweeter than sucrose, composed of L-aspartic acid and L-phenylalanine. It delivers a clean, sweet taste closely resembling sucrose and is preferred in cold beverages, chewing gum, and tabletop sweeteners. Aspartame is heat-labile above 80°C (limiting use in baking) and must carry a phenylketonuria (PKU) warning. Encapsulated grades extend heat tolerance for some applications.
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Beta-Cyclodextrin
CAS: 7585-39-9
Beta-cyclodextrin (β-CD) is a cyclic oligosaccharide composed of 7 glucose units forming a truncated cone with a hydrophobic cavity. It is used in food and pharmaceutical applications to encapsulate lipophilic flavors, vitamins, and bioactives, improving their stability, solubility, and controlled release. In food, it masks off-flavors, reduces bitterness in grapefruit-flavored products, and stabilizes omega-3 fatty acids in functional foods.
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Butylated Hydroxyanisole (BHA)
CAS: 25013-16-5
Butylated hydroxyanisole (BHA, E320) is a synthetic lipid-soluble antioxidant used to retard rancidity and oxidative deterioration in fats, oils, and fat-containing foods. It is particularly effective in lard, butter, and fried snack foods, with carry-through stability into baked and fried products. Supplied as white to slightly yellow waxy solid with ≥98.5% purity; often used in combination with BHT for synergistic effect.
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Butylated Hydroxytoluene (BHT)
CAS: 128-37-0
Butylated hydroxytoluene (BHT, E321) is a synthetic phenolic antioxidant used in edible oils, animal fats, chewing gum, and packaging materials to prevent lipid oxidation and rancidity. It exhibits excellent stability at elevated temperatures, making it effective in deep-frying oils and baked snack goods. Maximum permitted levels are typically 200 mg/kg in fats and oils (EU). Available as white crystalline flakes or powder.
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Calcium Propionate
CAS: 4075-81-4
Calcium propionate is the calcium salt of propionic acid, primarily used as a mold inhibitor in bakery products including bread, rolls, and cakes. It retards the growth of rope-forming bacteria and molds without affecting yeast activity, extending shelf life by 3–7 days. Supplied as a white crystalline powder with slight propionic acid odor.
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Calcium Silicate (Food Grade Anti-Caking)
CAS: 1344-95-2
Food-grade calcium silicate (E552) is a synthetic amorphous inorganic material with exceptionally high water absorption capacity (up to 3× its own weight), used as an anti-caking agent in table salt, baking powder, and food powders. Its porous structure rapidly absorbs moisture while maintaining powder flowability. Compared to silicon dioxide, it offers higher water-holding capacity and is preferred in high-humidity applications.
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Carrageenan
CAS: 9000-07-1
Carrageenan is a family of natural sulfated polysaccharides extracted from red seaweed, available in kappa, iota, and lambda types. Kappa carrageenan forms firm, brittle gels; iota carrageenan yields elastic, cohesive gels; lambda carrageenan provides thickening without gelation. Used at 0.01–1% in dairy, deli meats, infant formula, and chocolate milk for texture, suspension, and water-binding functions.
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Citric Acid Monohydrate
CAS: 5949-29-1
Citric acid monohydrate is the most widely used food acidulant globally, derived by fermentation of sugars with Aspergillus niger. It imparts a clean, tart flavor, acts as a chelating agent to inhibit enzymatic browning, and functions as a preservative synergist. Applied across beverages, confectionery, canned goods, and dairy at 0.1–2%, available as fine powder, coarse granules, or anhydrous form.
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Disodium EDTA (Food Grade)
CAS: 139-33-3
Disodium EDTA (ethylenediaminetetraacetic acid disodium salt, E385) is a powerful chelating agent used in food and beverages to sequester trace metals (Fe, Cu, Mn, Zn) that catalyze lipid oxidation, color changes, and microbial growth. Applied at 25–75 mg/kg in canned legumes, dressings, canned seafood, and carbonated beverages to prevent discoloration and rancidity. Supplied as white crystalline powder ≥99% purity.
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Fumaric Acid
CAS: 110-17-8
Fumaric acid is a trans-butenedioic acid used as an acidulant and leavening acid in baked goods, beverage dry mixes, and wine. Its very low solubility at room temperature and delayed dissolution at baking temperatures make it ideal for slow-acting leavening systems. Fumaric acid provides the highest equivalent acidity per gram of any food-grade acidulant (0.89 vs. 1.00 for citric acid on acid equivalence).
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Glacial Acetic Acid (Food Grade)
CAS: 64-19-7
Food-grade glacial acetic acid (99.5%+) is the concentrated form of the principal component of vinegar, used directly in food manufacturing for pickling, acidulation, and antimicrobial applications. As E260, it regulates pH in condiments, preserves pickled vegetables, and imparts characteristic vinegar flavor. Widely used in the production of sodium acetate, calcium acetate, and food-grade acetate esters.
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Guar Gum
CAS: 9000-30-0
Guar gum is a galactomannan polysaccharide derived from the endosperm of guar beans (Cyamopsis tetragonoloba). It provides very high viscosity at low concentrations (0.5–1%) in cold water, making it a cost-effective thickener for sauces, soups, ice cream, and gluten-free bakery products. Its synergistic interaction with xanthan gum or carrageenan enables texture enhancement at reduced total hydrocolloid levels.
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Inulin
CAS: 9005-80-5
Inulin is a natural prebiotic dietary fiber extracted from chicory root (Cichorium intybus), comprising linear chains of fructose units with a terminal glucose (DP 2–60). It is not digested in the small intestine and selectively stimulates growth of beneficial Bifidobacteria and Lactobacillus. Used as a fat replacer, prebiotic supplement, and sugar replacer with 25–35% of sucrose sweetness. Available as native inulin (DP 10–12, powder) and long-chain HP inulin (DP 23–25).
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L-Tartaric Acid
CAS: 87-69-4
L-Tartaric acid is a naturally occurring dicarboxylic acid found predominantly in grapes, commercially obtained as a by-product of wine making. It provides a sharp, clean sour taste and acts as a leavening acid in baking (paired with baking soda). In winemaking, it adjusts titratable acidity and stabilizes color. Food-grade L(+)-tartaric acid with ≥99.5% purity is supplied as white crystals.
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Lactic Acid (Food Grade)
CAS: 50-21-5
Food-grade lactic acid is an alpha-hydroxy acid produced by fermentation of carbohydrates, commercially available as 80% and 88% aqueous solutions. It provides a mild, smooth acidic taste suitable for dairy-flavored products, fermented meats, and beverages. As a natural preservative and pH regulator, it inhibits pathogen growth (Listeria, E. coli) and enhances flavor in baked goods and processed meats.
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Locust Bean Gum
CAS: 9000-40-2
Locust bean gum (carob bean gum) is a galactomannan extracted from the seeds of the carob tree (Ceratonia siliqua). It hydrates primarily in hot water, forming highly viscous solutions that synergize strongly with kappa-carrageenan and xanthan gum to produce firm, elastic gels. Widely used in ice cream to control ice crystal growth, in cheese processing, and in meat products for water retention.
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Magnesium Stearate (Food Grade)
CAS: 557-04-0
Food-grade magnesium stearate (E572) is the magnesium salt of stearic acid, widely used as a lubricant and anti-caking agent in confectionery, dietary supplements, and pharmaceutical tablets. It prevents powder adhesion to processing equipment, improves tabletting compression, and maintains free-flow properties of dry powder mixes. Supplied as a fine, white, greasy powder with magnesium content 4.0–5.0%.
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Malic Acid
CAS: 617-48-1
Malic acid (DL-malic acid, CAS 617-48-1) is a dicarboxylic acid occurring naturally in fruits, commercially produced by hydration of maleic or fumaric acid. It delivers a longer-lasting, smoother sourness than citric acid, enhancing fruit flavor in beverages, hard candies, and confectionery. Its excellent salt-forming ability and synergy with sweeteners and preservatives make it preferred in sports drinks and wine.
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Maltodextrin
CAS: 9050-36-6
Maltodextrin is a polysaccharide carbohydrate produced by partial hydrolysis of starch (corn, potato, or tapioca), characterized by dextrose equivalent (DE) values of 3–20. Low-DE maltodextrins (DE 3–9) function as fat replacers and bulking agents with minimal sweetness; higher-DE grades (DE 15–20) provide more sweetness and rapidly dissolve in cold water. Widely used as spray-dry carriers, encapsulation matrices, and texturizers.
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Microcrystalline Cellulose (MCC)
CAS: 9004-34-6
Microcrystalline cellulose (MCC, E460) is a purified, partially depolymerized cellulose derived from alpha-cellulose pulp, available as free-flowing powder (PH-101, PH-102) and gel-forming colloidal grades (RC/CL). In food applications, it serves as an anti-caking agent, fat replacer, texturizer, and dietary fiber source. Its non-digestibility (0 kcal/g) makes it valuable in calorie-reduced foods, and its compressibility makes it the most widely used direct-compression excipient in tablet manufacturing.
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Mixed Tocopherols (Vitamin E)
CAS: 1406-66-2
Mixed tocopherols (E306) are natural antioxidants extracted from vegetable oils (soybean, sunflower, palm), comprising alpha-, beta-, gamma-, and delta-tocopherol isomers. High-gamma/delta fractions offer superior antioxidant efficacy in fats, oils, and fat-containing foods. They protect against lipid oxidation, rancidity, and off-flavor development. Available in oil, powder, and water-dispersible forms with tocopherol concentrations of 50–95%.
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Mono- and Diglycerides of Fatty Acids
CAS: 67701-33-1
Mono- and diglycerides (E471) are partial glycerol esters of edible fatty acids, serving as versatile emulsifiers and crumb softeners in baked goods, margarine, ice cream, and peanut butter. With HLB values ranging 2–6 depending on fatty acid composition, they improve fat dispersion, extend product softness, and enhance freeze-thaw stability. Available as beads, flakes, or powder with various IV (iodine value) grades.
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Natamycin
CAS: 7681-93-8
Natamycin (pimaricin) is a natural polyene antifungal agent produced by Streptomyces natalensis, specifically targeting molds and yeasts without affecting bacteria or starter cultures. It is widely used on the surface of hard and semi-hard cheeses, dried sausages, and fermented meats at 1–5 mg/dm² application levels. Approved globally as E235 with an excellent safety profile.
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Neotame
CAS: 165450-17-9
Neotame (E961) is an N-alkylated derivative of aspartame approximately 7,000–13,000 times sweeter than sucrose, making it the most potent approved food sweetener by mass. Unlike aspartame, it does not require a PKU warning and exhibits significantly greater heat stability (stable to 120°C). Used at ppm-level dosing (2–10 mg/kg product) in beverages, baked goods, and dairy, often in combination with other sweeteners.
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Nisin
CAS: 1414-45-5
Nisin is a natural antimicrobial peptide produced by Lactococcus lactis, classified as a bacteriocin. It exhibits potent activity against a broad range of Gram-positive bacteria and bacterial spores, including Listeria, Bacillus, and Clostridium species. Commonly available as a standardized preparation (2.5% nisin activity, diluted with NaCl and defatted milk powder) and approved globally as E234.
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Pectin
CAS: 9000-69-5
Pectin is a natural structural polysaccharide found in plant cell walls, commercially extracted from citrus peel or apple pomace. Available as high-methoxyl (HM, DE >50%) and low-methoxyl (LM, DE <50%) types, pectin enables gelling of fruit-based products with or without calcium. HM pectin gels in high-sugar/low-pH systems; LM pectin forms thermally stable gels in low-calorie and dairy applications with calcium.
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Phosphoric Acid (Food Grade)
CAS: 7664-38-2
Food-grade phosphoric acid (75–85% aqueous solution) is the primary acidulant used in cola beverages, providing a unique tangy, mineral flavor profile distinct from organic acids. As E338, it is also used in edible oil processing, cheese emulsification, and yeast-leavened baked goods. The 85% food-grade solution complies with FCC and USP standards for heavy metals and arsenic.
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Polydextrose
CAS: 68424-04-4
Polydextrose (E1200) is a synthetic soluble fiber and low-calorie bulking agent produced by random polymerization of glucose with sorbitol and citric acid. It provides only 1 kcal/g versus 4 kcal/g for sucrose and acts as a prebiotic fiber that resists small intestine digestion. Used at 2–10% in reduced-calorie baked goods, beverages, confectionery, and dairy to replace sugar bulk while adding dietary fiber claims.
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Potassium Sorbate
CAS: 590-00-1
Potassium sorbate is the potassium salt of sorbic acid, widely employed as a mold and yeast inhibitor in food and beverage applications. It functions effectively over a broad pH range (up to 6.5), making it versatile for cheese, wine, bakery products, and dried fruits. Available as white granules or powder with high solubility in water.
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Propylene Glycol (Food Grade Humectant)
CAS: 57-55-6
Food-grade propylene glycol (1,2-propanediol, E1520) is a colorless, odorless, viscous liquid used as a humectant, solvent, and carrier for food flavors, colors, and preservatives. It retains moisture in confectionery, pet food, bakery products, and dried fruits, extending shelf life and maintaining texture. Also used as a solvent for vanilla extract and food colorants, and as an anti-crystallization agent in liquid sweeteners.
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Rosemary Extract (Natural Antioxidant)
CAS: 84604-14-8
Rosemary extract (E392) is a natural antioxidant derived from Rosmarinus officinalis leaves, rich in carnosic acid, carnosol, and rosmarinic acid. It provides lipid oxidation protection in meat, poultry, seafood, and fat-containing products comparable to BHA/BHT but with clean-label, nature-identical positioning. Available in oil-soluble (CO2 extract) and water-dispersible forms at 5–10% carnosic acid content.
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Silicon Dioxide (Food Grade Anti-Caking Agent)
CAS: 7631-86-9
Food-grade amorphous silicon dioxide (E551) is a highly porous, synthetic silica used as an anti-caking agent in powdered foods, spice blends, salt, and dry mixes. With an extremely high surface area (100–400 m²/g), it adsorbs moisture and free fatty acids on powder surfaces, maintaining flowability during processing and storage. Effective at low concentrations (0.1–1.0%) and tasteless, odorless, and chemically inert.
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Sodium Alginate
CAS: 9005-38-3
Sodium alginate is the sodium salt of alginic acid, extracted from brown seaweed (Macrocystis, Ascophyllum species). It forms irreversible, heat-stable gels in the presence of calcium ions through ionic cross-linking, making it ideal for food encapsulation, restructured food products, and spherification applications. Available in various viscosity grades (low: 20–200 cP, medium: 200–500 cP, high: 500–1000 cP).
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Sodium Ascorbate
CAS: 134-03-2
Sodium ascorbate is the sodium salt of ascorbic acid (Vitamin C), providing the same antioxidant and nutritional functionality as ascorbic acid but with a neutral pH and higher solubility. As E301, it is used as a cured meat color stabilizer (reduces nitrosamine formation), antioxidant in fruit-based products, and Vitamin C source in fortified foods and beverages. Supplied as white crystalline powder with ≥99% purity.
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Sodium Benzoate
CAS: 532-32-1
Sodium benzoate is a widely used food preservative effective against yeasts, bacteria, and molds in acidic environments (pH < 4.5). It is typically applied at 0.05–0.1% in carbonated beverages, fruit juices, jams, and condiments. As a white, water-soluble powder, it offers excellent cost-efficiency and compatibility with most food matrices.
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Sodium Carboxymethylcellulose (CMC)
CAS: 9004-32-4
Sodium carboxymethylcellulose (CMC) is a water-soluble cellulose ether produced by reacting cellulose with monochloroacetic acid. Food-grade CMC (E466) provides viscosity, water retention, and texture modification in ice cream, beverages, baked goods, and dairy products. Degree of substitution (DS) ranges from 0.6 to 0.9 for food applications, with viscosity grades spanning 50–50,000 mPa·s (1% solution).
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Sodium Cyclamate
CAS: 139-05-9
Sodium cyclamate (E952) is an artificial sweetener approximately 30–50 times sweeter than sucrose, widely used in Asia, Latin America, and Europe (not currently approved in the USA). It provides a clean, mild sweetness with good heat stability and works synergistically with saccharin (typically 10:1 cyclamate:saccharin blends) to mask bitterness. Commonly used in beverages, tabletop sweeteners, and processed foods where cost-efficiency is key.
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Sodium Ferrocyanide (Yellow Prussiate of Soda)
CAS: 13601-19-9
Sodium ferrocyanide (E535) is an inorganic anti-caking agent specifically approved for use in table salt at maximum levels of 20 mg/kg (as anhydrous compound). It prevents salt crystals from clumping during storage and high-humidity conditions by adsorbing onto crystal surfaces and interfering with agglomeration. The ferrocyanide complex is highly stable and does not release free cyanide under normal food conditions. Available as yellow crystalline decahydrate powder.
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Sodium Gluconate
CAS: 527-07-1
Sodium gluconate is the sodium salt of gluconic acid, a multifunctional food additive serving as a sequestrant, humectant, and pH regulator. In food applications, it prevents precipitation of calcium, iron, and other metal ions that would otherwise cause discoloration or off-flavors. Used in cheese processing, bakery products, and wine stabilization. Industrial grades also serve in cleaning and water treatment; food-grade supplied as white powder ≥98% purity.
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Sodium Nitrite
CAS: 7632-00-0
Sodium nitrite is an essential curing agent used in processed meat products such as ham, bacon, sausages, and hot dogs. It prevents growth of Clostridium botulinum, contributes to characteristic pink color development (nitrosomyoglobin), and provides antioxidant effects that retard rancidity. Supplied as white to slightly yellowish crystalline powder with ≥99% purity.
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Sodium Saccharin
CAS: 128-44-9
Sodium saccharin (E954) is the sodium salt of saccharin, one of the oldest and most widely used artificial sweeteners, approximately 300–500 times sweeter than sucrose. It is heat-stable, pH-stable, and non-caloric, making it suitable for baked goods, tabletop sweeteners, beverages, and pharmaceutical syrups. Sodium saccharin is highly soluble in water and commonly used in combination with other sweeteners to mask its characteristic metallic aftertaste.
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Soy Lecithin
CAS: 8002-43-5
Soy lecithin is a natural phospholipid complex extracted from soybean oil refining, composed primarily of phosphatidylcholine, phosphatidylethanolamine, and inositol phosphatides. As an amphiphilic emulsifier with HLB value 3–4, it is widely used in chocolate, baked goods, margarine, and infant formula. Available in both fluid (viscous amber liquid) and de-oiled powder grades.
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Steviol Glycosides (Stevia Extract)
CAS: 91722-21-3
Steviol glycosides (E960) are high-purity natural sweeteners extracted from Stevia rebaudiana leaves, comprising rebaudioside A (Reb-A), rebaudioside D (Reb-D), and stevioside. Reb-A grade (≥95%) is 250–300 times sweeter than sucrose with minimal bitterness; high-purity Reb-D and Reb-M grades offer even cleaner, sugar-like taste for premium beverage and food applications. Zero calorie, non-glycemic, and clean-label compliant.
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Sucralose
CAS: 56038-13-2
Sucralose (E955) is a chlorinated sucrose derivative approximately 600 times sweeter than sucrose, offering a clean, sugar-like taste with no bitter or metallic aftertaste. It is non-caloric, non-glycemic, heat-stable up to 120°C in most food matrices, and pH-stable across 3–7. Its sucrose-like taste profile makes it the preferred sweetener in premium sugar-free products, soft drinks, dairy, and bakery.
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Tert-Butylhydroquinone (TBHQ)
CAS: 1948-33-0
TBHQ (tert-butylhydroquinone, E319) is a highly effective synthetic phenolic antioxidant for vegetable oils, frying fats, and polyunsaturated fat-containing products. It provides exceptional protection against oxidation in soybean, canola, and sunflower oils, with maximum permitted use levels of 200 mg/kg fat content (Codex/EU). Its stability during frying makes it the preferred antioxidant for frying oils in the food service industry.
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Xanthan Gum
CAS: 11138-66-2
Xanthan gum is an anionic microbial polysaccharide produced by fermentation of Xanthomonas campestris, known for its exceptional pseudoplastic rheology and stability across a wide temperature and pH range. It provides high viscosity at low concentrations (0.1–0.5%), excellent suspension and freeze-thaw stability, and strong synergy with galactomannans. Key grades include food, pharma, and oil-drilling quality.
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