Food / Beverage Additives
50 products
Food / Beverage Additives
Emulsifiers, preservatives, antioxidants & stabilizers for food production
50 products
50 products
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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