Citric Acid

A cornerstone for flavor enhancement, citric acid adds a refreshing sourness to beverages and acts as a natural preservative in jams, jellies, and canned goods, extending shelf life while maintaining taste integrity.

Corn Starch

This versatile thickener and binder is essential in sauces, gravies, and soups, providing a smooth texture and preventing separation. In baking, it's used to soften dough and increase the volume of baked goods.

Maltodextrin

A mild sweetener and texture enhancer, maltodextrin is used in a variety of products, from light beverages to snacks. It serves as a thickener, stabilizer, and to improve mouthfeel without significantly increasing sweetness.

Dextrose

Dextrose is a primary source of energy in sports drinks and a key ingredient in baked goods for browning and moisture retention, offering a subtle sweetness and enhancing shelf life.

Fructose

As a natural sugar found in fruits, fructose is used to sweeten a wide range of products, providing a high sweetness level that allows for lower usage quantities, beneficial in reducing overall calorie content.

Glycerin

Glycerin acts as a humectant in foods, retaining moisture to prevent drying out. It's also used in low-fat foods to maintain a rich, satisfying texture and in candies and baked goods for softness.

Glycose (Glucose)

A fundamental energy source, glucose is used in sports drinks for quick energy replenishment and in confectioneries for sweetness. It also plays a role in fermentation processes for alcoholic beverages.

MC (Methylcellulose)

This cellulose derivative is a binder and thickener in meat substitutes, contributing to the texture and moisture retention in vegan and vegetarian foods. It's also used in gluten-free baking.

Sorbitol

A sugar alcohol with a sweet taste, sorbitol is used in sugar-free and low-calorie products as a sweetener and moistening agent, particularly in confections, chewing gum, and diabetic-friendly foods.

Soy Lecithin

An emulsifier that helps oil and water mix, soy lecithin is essential in chocolate, baked goods, and dressings, ensuring smooth texture and extending shelf life by preventing separation.

Titanium Dioxide

Used in food coloring to achieve a bright, white appearance in products such as frosting, candy, and pastries. It enhances visual appeal and consistency in coloration.

Flavors

Artificial and natural flavors are used to enhance or add new tastes to beverages, snacks, and confectioneries, allowing for a vast array of flavor profiles that meet consumer preferences.

Xanthan Gum

A stabilizer and thickener that prevents ingredients from separating, xanthan gum is used in salad dressings, sauces, and gluten-free baking to enhance texture and maintain uniformity.

Gelatin and Pectin

Gelatin is a gelling agent in jellies, marshmallows, and gummy candies, while pectin, a plant-based alternative, is used in jams, marmalades, and vegan confections for similar purposes.

Lactic Acid

This natural acidulant modifies acidity in dairy products, beverages, and dressings, enhancing flavor and extending shelf life by inhibiting microbial growth.

Zinc Oxide

Used as a nutritional additive, zinc oxide enriches foods and beverages with zinc, essential for immune function, wound healing, and protein synthesis.

HPC (Hydroxypropyl Cellulose) & HPMC (Hydroxypropyl Methylcellulose)

These cellulose ethers act as thickeners, emulsifiers, and stabilizers in a variety of foods, improving texture and moisture retention in vegan and gluten-free products.

Potato Starch

A gluten-free thickening and binding agent, potato starch is used in soups, sauces, and baking, offering a neutral taste and creating a smooth, creamy texture.

Sodium Bicarbonate

Commonly known as baking soda, this leavening agent is crucial in baking, causing dough and batters to rise, resulting in light and fluffy cakes, bread, and pastries.

Sodium Carbonate

Also known as soda ash, sodium carbonate is used to regulate pH in swimming pools and as a water softener in laundry detergents. It's not typically used directly in food; its primary function is in the manufacturing process of other food ingredients, such as in the production of glass and in the chemical processing of cocoa and chocolate. It can adjust pH in certain food processing applications.

Sodium Metabisulfite

A potent antioxidant and preservative, sodium metabisulfite prevents oxidation in wines, dried fruits, and juices. It maintains color and freshness, extending the shelf life of products while acting as a sterilant for winemaking equipment.

Calcium Propionate

This mold inhibitor extends the shelf life of baked goods by preventing mold and bacterial growth. It's an effective preservative for bread, cakes, and other bakery products, ensuring freshness and safety.

Hydrogen Peroxide

Used in low concentrations as a disinfectant in food packaging and processing environments. It sterilizes equipment and packaging materials, ensuring that food products are free from harmful microorganisms.

Raising Agents

Include baking powder, yeast, and baking soda, which are essential for producing the desired volume and texture in baked goods. They cause the dough to rise, resulting in soft and fluffy bread, cakes, and pastries.

Potassium Iodate

A fortifying agent added to table salt to ensure adequate iodine intake in the diet, preventing iodine deficiency disorders. It's also used as a dough conditioner in the baking industry.

Potassium Sorbate

A widely used preservative that inhibits molds, yeasts, and bacteria in foods such as cheese, wine, yogurt, dried meats, and baked goods. It extends shelf life while maintaining product quality.

Ascorbic Acid (Vitamin C)

Beyond its nutritional benefits, ascorbic acid is used as an antioxidant in foods to prevent oxidation, preserving color and flavor, especially in fruits and vegetables. It also strengthens dough and improves bread volume by acting as a flour improver.

Sodium Citrate

Acts as a buffer to regulate acidity and add tartness in beverages, jellies, and dairy products. It enhances flavor and prevents the precipitation of proteins in dairy products.

Calcium Carbonate

Used as a calcium supplement in fortified foods and beverages, including plant-based milk alternatives and orange juice. It also serves as an anti-caking agent in powdered products.

Caustic Soda (Sodium Hydroxide)

Important in the cleaning and preparation process of certain foods, such as olives, and in the peeling of fruits and vegetables for canning. It's also used in chocolate and cocoa processing.

Anti-foaming Agent

Prevents excessive foam formation during production processes in beverages and foods. It ensures efficiency in bottling operations and maintains the quality of the final product.

Bentonite

A natural clay used as a clarifying agent in wines and juices, removing proteins and impurities to improve clarity and stability without affecting flavor.

Essential Oils

Extracted from plants, essential oils are used to flavor a wide range of food and beverage products. They provide natural aromas and flavors, from citrus and mint to herbs and spices, enhancing the sensory appeal of products.