Acetic acid is used as a sour agent added in vinegar, pickled vegetables, and sauce, and as a raw material for spice. When used as a food additive, acetic acid can be indicated by its group name, substance name, or abbreviated name according to the purpose of use.

Adipic acid is naturally found in beets and sugar cane. Adipic acid is commonly added as the main acid in bottled drinks, giving them a bubbly fizz. It is also adds a tart flavor to fruit juice and gelatin. The organic acid is used in many powdered food and drink mixes to provide a sweet flavor.

Calcium is a mineral that is found naturally in foods. Calcium is necessary for many normal functions of the body, especially bone formation and maintenance. Calcium citrate is used to prevent and to treat calcium deficiencies.

In the food and beverage industry, calcium gluconate is used as an emulsifier, a bulking agent, and a thickening agent.

Calcium hydroxide has many uses across different industries, including food production. It's also sometimes used in the form of pickling lime for home canning. While it can make your pickles extra crunchy, it also neutralizes acidic pickling juices. This reduces their antibacterial properties.

Calcium lactate is a commercially produced food additive that's used to stabilize, thicken, flavor, firm, or leaven foods. It's mostly found in packaged foods, such as jams and canned goods, but it can also be added to fresh cheeses, pastas, or fruit.

Calcium hydroxide has the ability to preserves the firmness of a cucumber or other foods. It is proven to be effective, and that's why calcium hydroxide is still used as a pickling lime. In general, in order to keep a cucumber or other foods fresh, we need to preserve it in some preservatives.

Citric Acid Monohydrate is a white crystalline powder. This product acts as a preservative and antioxidant. It is also used as an acidulant, flavoring agent and antistaling agent in fruit drinks, candy, cookies, biscuits, canned fruits, jams, and jellies. Citric acid Anhydrous E330 is mainly used as an acid condiment, flavoring agent and preservative in food and beverage and as pharmaceutical excipients in pharmaceutical industry.

Cream of tartar helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods.

It is generally used in beverages and baking powders for which requirements are placed on purity. Fumaric acid is used in the making of wheat tortillas as a food preservative and as the acid in leavening.

Gluconic acid has applications in the food industry, as in meat and dairy products, baked goods, flavoring agent, and reducing fat absorption in doughnuts

Glucono delta-lactone is allowed for use in human food as a curing and pickling agent, a leavening agent, a pH control agent, and a sequestrant

Food manufacturers add lactic acid to packaged food products such as bread, desserts, olives, and jams to give them longer shelf lives. Lactic acid is a good preservative because it can kill and suppress bacteria in food. Lactic acid also helps prevent discoloration and works as a gelling agent and a curing agent.

Magnesium carbonate is widely used as a food additive to prevent caking and as a whitener in food processing applications. It's is also used as a demolding agent in the manufacturing of biscuits, as a carbonate source in soft drinks, as well as a source of magnesium in dietary supplements.

Malic acid is often present in the label of the food, but it is not dangerous or toxic to human health. Its purpose is to increase the acidity of food, giving more flavour, but it is also used as a flavouring substance and colour stabilizer.

Phosphoric Acid is typically used for pH control in the food industry, for example in the manufacture of cheese products, fats, and shortenings. It is also used in the beverage industry in soft drinks, particularly cola.

Potassium Acetate is used as a preservative and acidity regulator. It is the Potassium salt of Acetic Acid, a natural acid which is present in most fruits and produced by bacterial fermentation. Acetates are used as preservatives and buffers and are typically found in products like sauces and pickles.

It belongs to the group of additives, and is used in the manufacture of chocolate, cocoa powder and gingerbread. Potassium carbonate is used as its alkalinity controls acid flavours. It also stabilizes food colours (such as fish fillets), reduces bitter aftertastes and regulates fat.

The primary reason for adding potassium citrate as a food preservative is to have a buffer to control pH. It has a natural pH between 7.5 and 9 depending on the concentration. Keeping the pH in this alkaline state can inhibit the function of certain enzymes and preserve food for longer.

Food research shows that Fumaric acid improves quality and reduces costs of many food and beverage products. It is also used in animal feed. Fumaric acid acts as an instant flavoring agent for rye and sourdough breads. Fumaric acid is added to dough ingredients during the dry blending step.

Sodium acetate can prevent bacteria cultivation in a wide range of acidic region. It also functions as a buffer as well. When used to add sour taste to food, acetic acid is generally selected, but combination of sodium acetate and acetic acid can make the taste mild.

Baking soda, also known as sodium bicarbonate or bicarbonate of soda, is a popular baking ingredient. It gives foods like bread, cakes, muffins, and cookies a light, fluffy texture.

It is used in the manufacture of detergents, soaps, and paper. Also used in the manufacture of water glass (sodium silicate), borax, sodium phosphate, and many other sodium compounds.

Sodium citrate is primarily used as a food additive, usually for flavor or as a preservative. In certain varieties of club soda, sodium citrate is employed as a flavoring agent.

Sodium fumarate and fumaric acid are sometimes used as terminal electron acceptors in the cultivation of certain anaerobic microorganisms. It appears as an odourless, white, crystalline powder and is soluble in water. A food additive that is used to change or otherwise control the acidity or alkalinity of foods.

Sodium lactate has a cushioning effect to stabilize the pH of foods. It is also used in many foods as a seasoning to improve flavor. Sodium lactate has excellent moisture-retaining effects that are not affected by temperature and humidity, which helps retain moisture even at low temperature and low humidity.

In cakes and sweet baked goods production, tartaric acid is used as a fast-acting leavening acid in some baking powders. As a food acid regulator, it can enhance the profile of fruit flavors and colors and stabilize batter systems. Its salt form, potassium acid tartrate, is commonly known as cream of tartar.

In the food and beverage industry, alanine is not typically used as a raw material in the same way that other ingredients might be. Instead, it is present in various food sources and can have some potential applications: Flavor Enhancer, Supplement Ingredient, Beverage Additive, Food Formulation and Research and Development

Arginine is an amino acid that plays a crucial role in various physiological processes within the human body. It is considered a semi-essential amino acid, meaning that under certain conditions, the body may not produce enough of it, necessitating its intake from dietary sources. In the food and beverage industry, arginine is often used as an ingredient for its potential health benefits and functional properties.

Aspartic acid is an amino acid that serves various functions in the food and beverage industry. It is often used as a raw material or ingredient in the production of both food and beverage products.

Carnitine is an amino acid compound that plays a crucial role in the metabolism of fatty acids. It is naturally produced in the body and is also found in various food sources, particularly animal products like meat and dairy. In the food and beverage industry, Carnitine is sometimes used as a dietary supplement or functional ingredient due to its potential health benefits.

In the food and beverage industry, carnosine is used for its potential health benefits and functional properties. Here are some of its common uses: Antioxidant Properties, Meat and Poultry Products, Functional Beverages, Neurological Health and Pet Food.

Cysteine is an amino acid that plays a crucial role in protein synthesis and various metabolic processes in the human body. In the food and beverage industry, cysteine and its derivatives are used primarily as food additives for various purposes.

Cysteine hydrochloride is an amino acid compound that finds various applications in the food and beverage industry due to its unique properties and functions.

Glutamic acid is an amino acid that plays a crucial role in the taste and flavor of various foods. It is commonly used in the food and beverage industry as a flavor enhancer due to its ability to enhance the umami taste, which is one of the five basic tastes along with sweet, sour, bitter, and salty.

Glycine is an amino acid that is commonly used in the food and beverage industry for various purposes due to its unique properties. Some of its uses include: Flavor Enhancer, Stabilizer, Preservative, Anti-Caking Agent, Buffering Agent, Gelling Agent, Meat and Poultry Processing and Beverage Additive.

Histidine is an essential amino acid that plays various important roles in the human body. In the food and beverage industry, histidine is often used as a raw material or ingredient for specific purposes. Here are some of its common uses: Antioxidant, Curing Agent, Beverage Production, Flavor Enhancer and Color Stabilizer.

Isoleucine is an essential amino acid, meaning that it cannot be synthesized by the human body and must be obtained through the diet. It is one of the three branched-chain amino acids (BCAAs), along with leucine and valine. These amino acids play crucial roles in protein synthesis, energy production, and various metabolic processes within the body. In the food and beverage industry, isoleucine is not typically used as a standalone raw material. Instead, it is often present as a component of complete protein sources, such as animal-based proteins (meat, dairy, eggs) or plant-based proteins (soy, legumes, grains). These protein sources are commonly incorporated into food products to enhance their nutritional content and provide essential amino acids, including isoleucine, to consumers.

Leucine is an essential amino acid, meaning that the human body cannot produce it and it must be obtained through diet. In the food and beverage industry, leucine is primarily used as a dietary supplement or functional ingredient due to its potential health benefits and role in protein synthesis.

Lysine is an essential amino acid, meaning that it is necessary for human health but cannot be synthesized by the body and must be obtained through the diet. In the food and beverage industry, lysine is often used as a raw material or additive for various purposes: Supplementing Protein Content, Improving Protein Quality, Flavor Enhancement, Bakery Products and Beverages

In the food and beverage industry, Methionine is primarily used as an additive in animal feed rather than directly in food products intended for human consumption. Its main purpose is to improve the nutritional quality of the feed and promote healthy growth and development of animals, particularly poultry, swine, and aquaculture species.

Phenylalanine is an essential amino acid that plays a crucial role in protein synthesis and various biochemical processes in the human body. It is not only important for physiological functions but also has applications in the food and beverage industry. Phenylalanine is used as a raw material or additive in the industry for the following purposes: Flavor Enhancer, Aspartame Production, and Flavor Production.

Proline is an amino acid commonly used as a raw material in the food and beverage industry for various purposes, including: Flavor enhancer, Texturizer, Antioxidant and Meat tenderizer.

Proline, is an amino acid commonly used as a raw material in the food and beverage industry. Serine is not typically used for its flavor or texture-enhancing properties like some other amino acids. Instead, it is used as a building block for the synthesis of proteins and other compounds in food and beverages.

Taurine is an amino acid commonly used as a raw material in the food and beverage industry for various purposes, including: Energy drinks, Sports nutrition, Flavor enhancer, and Antioxidant.

Theanine is an amino acid found primarily in tea leaves, particularly green tea. In the food and beverage industry, theanine is used as a raw material for various purposes: Sleep aid, Antioxidant properties, Stress relief and relaxation and Flavor enhancer.

Overall, threonine has several important uses in the food and beverage industry. It is used for protein synthesis, as a nutrition supplement, flavor enhancer, processing aid, and as an additive in animal feeds. These various applications contribute to the production of high-quality, nutritious, and flavorful food and beverage products.

Tyrosine is an amino acid that plays an important role in the production of neurotransmitters in the brain, such as dopamine and adrenaline. In the food and beverage industry, tyrosine is primarily used as a flavor enhancer and as a nutritional supplement.

Ascorbic acid, also known as vitamin C, is widely used as an antioxidant and preservative in the food and beverage industry. It helps prevent oxidative degradation and enhances the shelf life of various products, such as fruit juices, meat products, canned goods, and bakery items.

Ascorbyl palmitate is a fat-soluble form of vitamin C. It is mainly used as an antioxidant and preservative in food products containing fats and oils. It helps prevent rancidity and extends the shelf life of products like margarine, dressings, and fried snacks.

BHA is a synthetic antioxidant used in the food and beverage industry to prevent the oxidation of fats and oils. It is commonly added to products like cereals, baked goods, snack foods, and chewing gum to enhance their shelf life and maintain their quality.

BHT is another synthetic antioxidant that prevents the oxidation of fats and oils. It is commonly used in processed foods such as potato chips, breakfast cereals, and baked goods. BHT helps extend the shelf life of these products by preventing rancidity and maintaining their flavor and freshness.

Calcium ascorbate is a form of vitamin C that is often used as a food additive in the food and beverage industry. Apart from providing the benefits of vitamin C as an antioxidant, it also helps fortify products with calcium. It is commonly used in beverages, dairy products, and dietary supplements.

Erythorbic acid is a chemical compound used as an antioxidant in the food and beverage industry. It is particularly effective in preventing the browning of fruits and vegetables and maintaining the color of processed meats. It is commonly used in products like canned fruits, cured meats, and fruit juices.

Sodium ascorbate is a form of vitamin C that is used as an antioxidant and preservative in the food and beverage industry. It helps prevent oxidation in foods and extends their shelf life. Sodium ascorbate is commonly used in meat products, beverages, and canned goods.

Sodium erythorbate is a food additive that is commonly used as an antioxidant and color stabilizer in the food and beverage industry. It helps prevent the discoloration of cured meats and enhances their shelf life. Sodium erythorbate is widely used in processed meats and sausages.

TBHQ is a synthetic antioxidant used in the food and beverage industry to prevent the oxidation of fats and oils. It helps extend the shelf life of products such as vegetable oils, nuts, and snack foods. TBHQ is commonly used in many processed foods as a preservative and stabilizer.

Buttermilk powder is a dehydrated form of buttermilk, which is a byproduct of butter making. It is made by removing the water from liquid buttermilk. In food and beverage production, buttermilk powder is commonly used as a healthy alternative to whole milk powder or regular milk in baking recipes, as it provides a tangy flavor and moist texture. It is also used as a flavoring agent in various food products, including ice cream, yogurt, soups, and sauces. Moreover, buttermilk powder acts as a natural leavening agent, adding lightness and tenderness to baked goods.

Choline chloride is an organic compound that is used as a raw chemical material in the food and beverage industry. It is primarily used as a dietary supplement in animal feed to promote growth and improve their overall health. Choline chloride is added to pet foods to support nerve function and liver health in dogs and cats. Additionally, it is used in food and beverage products as a stabilizer and emulsifier for maintaining texture and preventing separation of ingredients.

Polysorbate 60 is a food-grade emulsifier and surfactant that is commonly used in the food and beverage industry. It is derived from sorbitol and oleic acid and is primarily used to improve the texture and stability of various food products. Polysorbate 60 can be found in ice creams, salad dressings, margarine, baked goods, and other processed foods. It helps to prevent separation of ingredients, enhance flavor dispersion, increase moisture retention, and improve the overall quality and shelf life of food and beverage products.

Polysorbate 65 is a commonly used food additive that belongs to the polysorbate family, derived from sorbitol and oleic acid. It functions as an emulsifier and stabilizer in various food and beverage products. In food production, it helps to create a homogeneous texture in products like ice cream, chocolate milk, and salad dressings. Additionally, it aids in preventing oil and water separation in baked goods and provides stability to carbonated beverages.

Polysorbate 80 is a common food additive and emulsifier that is also known as Tween 80. It is a synthetic compound derived from sorbitol and oleic acid. As a raw chemical material, it is used in food and beverage production for various purposes including emulsification, stabilization, and improvement of texture. It is often found in ice cream, salad dressings, baked goods, and carbonated beverages to enhance mixing of ingredients and prevent separation.

Sorbitan Monostearate is a food-grade emulsifier and thickening agent commonly used in the food and beverage industry. It is derived from sorbitol, a sugar alcohol, and stearic acid, a saturated fatty acid. As a raw chemical material, it acts as an effective emulsifier and stabilizer, preventing the separation of oil and water in food products. It is utilized in a wide range of food and beverage applications, including baked goods, dairy products, processed meats, confectionery, and salad dressings, to improve texture, increase shelf life, and enhance overall product quality.

Citronella is a type of grass commonly found in tropical regions and is known for its strong citrus scent. It is primarily used as a source of essential oil, which is extracted through steam distillation. In food and beverage production, citronella is used as a flavoring agent due to its distinct lemon-like aroma.

Cocoa butter is a natural fat derived from cocoa beans, often used in various food and beverage production processes. It has a rich, creamy texture and a unique flavor profile. Its primary uses in the industry include being an ingredient in chocolate confectionery, as well as stabilizing and enhancing the texture of various products like ice cream, desserts, and baked goods.

Cocoa Butter Substitute, commonly known as CBS, is a vegetable fat that is used as an alternative to cocoa butter in food and beverage production. It is typically derived from tropical oils, such as palm kernel oil or coconut oil, and is widely used in the chocolate industry to provide similar properties to cocoa butter at a lower cost. CBS is used to enhance the texture, mouthfeel, and stability of various confectionery products like chocolate bars, truffles, and spreads.

Coconut oil is a natural oil derived from the meat of mature coconuts. It is commonly used in food and beverage production as a raw chemical material due to its versatile properties. It serves as a rich source of healthy fats, enhancing the flavor and texture of various products, such as baked goods, confectionery, and dairy alternatives. Additionally, coconut oil has a high smoke point, making it suitable for frying and sautéing purposes, while also acting as a natural preservative due to its antimicrobial properties.

Palm oil is a versatile and widely used vegetable oil extracted from the fruits of oil palm trees. In food and beverage production, it serves as a common ingredient due to its unique physical and chemical properties. It is used as a cooking oil for frying and cooking various dishes. It is also used as a natural emulsifier, stabilizer, and texture enhancer in processed foods and baked goods. Additionally, palm oil finds application in producing margarine, chocolate, ice cream, and non-dairy creamers.

Ethyl Vanillin is a synthetic flavor compound that is used as a substitute for natural vanilla. It is utilized in food and beverage production to add a vanilla-like aroma and flavor to various products. Ethyl Vanillin is often preferred over natural vanilla due to its cost-effectiveness and stability. However, it is worth noting that some manufacturers also use a combination of natural vanilla and Ethyl Vanillin to achieve a more complex flavor profile.

I+G, also known as disodium inosinate and disodium guanylate, is a food additive commonly used in food and beverage production. It is a flavor enhancer that enhances the existing flavors in food products. I+G is typically used in conjunction with monosodium glutamate (MSG) to boost the umami taste and improve the overall flavor profile of processed foods. It is often found in savory snacks, soups, sauces, seasonings, and ready-to-eat meals.

Malic acid is used in food and beverage production for various purposes. Here are some common uses: Acidulant, Flavor enhancer, pH regulator, Brewing and winemaking, Stabilizer and preservative and Flavor masking. Overall, malic acid plays a significant role in enhancing flavors, adjusting acidity, preserving products, and improving the overall sensory experience in food and beverages.

MSG, also known as monosodium glutamate, is a flavor enhancer commonly used in food and beverage production. It is a type of salt derived from glutamic acid, an amino acid found naturally in certain foods such as tomatoes, Parmesan cheese, and seaweed. MSG works by enhancing the savory taste in food, known as umami. It is often added to savory dishes to intensify flavors and make them more enjoyable. MSG is particularly effective in bringing out the taste of ingredients like meat, fish, vegetables, and soups. In food and beverage production, MSG is used to improve the overall taste and palatability of products. It is commonly found in canned soups, processed meats, snack foods, sauces, salad dressings, and many other packaged food items. Additionally, it is sometimes used in certain Asian cuisines as a common seasoning ingredient. It is worth noting that MSG has been a topic of controversy in the past, as it has been associated with health concerns such as headaches and allergic reactions in some individuals. However, extensive scientific research has shown that MSG is safe for consumption in normal amounts and does not pose significant health risks to the general population.

Sodium Diacetate is commonly used as a food preservative and flavor enhancer in the food and beverage industry. It is a compound that combines acetic acid (vinegar) and sodium carbonate, thus providing both antimicrobial properties and a vinegar-like taste to food products. Overall, Sodium Diacetate acts as a preservative, flavor enhancer, and antimicrobial agent in various food and beverage products.

Vanillin is a synthetic flavor compound often used as a substitute for natural vanilla extract. It is frequently used in food and beverage production to enhance and add a vanilla-like flavor and aroma. Vanillin can be found in a wide range of products, such as baked goods, ice cream, candies, chocolates, beverages, and desserts.

Spearmint, scientific name Mentha spicata, is a type of herbaceous plant that belongs to the mint family. It is widely cultivated for its aromatic leaves, which have a refreshing and minty flavor. In food and beverage production, spearmint is primarily used as a natural flavoring agent, imparting a distinct cooling sensation and taste to a variety of products including chewing gum, candies, ice cream, and beverages. It is also sometimes used as a natural food preservative, owing to its antimicrobial properties. Additionally, spearmint leaves are sometimes steeped to make herbal teas, which are consumed for their soothing and digestive properties.

Vanilla is a flavor derived from the fruit of the Vanilla orchid. As a raw chemical material, it is commonly used as a natural flavoring agent in various food and beverage products. Its main use stems from its distinct sweet and aromatic profile, which enhances the taste of a wide range of products such as ice creams, baked goods, confections, and beverages. Additionally, vanilla extract is often used as a flavoring ingredient in alcoholic beverages like liqueurs and spirits. Its versatility and widespread popularity make it a valuable raw material in the food and beverage industry.

Glycerine, also known as glycerol or glycerin, is a versatile chemical compound commonly used in the food and beverage industry. Glycerine has a sweet taste and is often used as a sugar substitute or sweetener in various food products like baked goods, candies, and beverages. It can provide sweetness without increasing the calorie content of the food significantly. Glycerine has excellent humectant properties, meaning it attracts and retains moisture. It is used to prevent food from drying out, extending its shelf life and improving its texture. For example, glycerine is added to baked goods, confectionery items, and dairy products to maintain their freshness and softness. It can act as a thickening agent, giving food products a desirable consistency. It is commonly used in sauces, syrups, and toppings to provide body and improve mouthfeel. Additionally, glycerine can stabilize and emulsify certain food and beverage formulations, preventing the separation of ingredients. Glycerine has antimicrobial properties that inhibit the growth of certain bacteria and molds. It is added to food products to enhance their shelf life and prevent spoilage. Glycerine is particularly effective in preserving fruits, vegetables, and other perishable goods. It is used as a solvent to dissolve various flavorings, extracts, and food colorings. It helps distribute these ingredients uniformly throughout a product. Glycerine is also used as a carrier for food additives and vitamins, facilitating their incorporation into food and beverage formulations. Due to its low-calorie content and slower digestion rate compared to sugar, glycerine is used in certain reduced-calorie food products. It can provide sweetness without causing a significant spike in blood sugar levels.

Maltitol is commonly used as a sugar substitute in food and beverage production. Its main use is as sweetener due to its similar taste and texture to sugar. It provides a sweet flavor without adding excessive calories, making it popular in the production of diet and low-calorie foods and beverages. Maltitol can be found in various products such as candies, chocolates, baked goods, dairy products, and beverages. It is also used as a bulking agent and to improve the texture, mouthfeel, and shelf life of food and beverage products. Additionally

Mannitol, a sugar alcohol, is commonly used in the food and beverage industry for various purposes. Mannitol is a low-calorie sweetener with approximately 50-70% of the sweetness of sugar. It is often used in sugar-free and reduced-sugar products for its ability to provide sweetness without contributing to calorie content. It can replace sugar in various food applications, including candies, chewing gums, chocolates, and baked goods. It provides similar taste and texture to sugar, making it an ideal substitute. It can act as a bulking agent, adding volume and texture to food products without significantly increasing the calorie content. It is commonly used in powdered drink mixes and dessert toppings. Due to its ability to retain moisture and form a gel-like consistency, Mannitol is used as a thickener in various food products. It aids in improving the texture and mouthfeel of beverages, sauces, and toppings. It is used as a stabilizer in ice creams, frozen desserts, and dairy products. It prevents the formation of ice crystals, enhances product stability, and improves the overall quality of frozen products. It is used as a coating agent for chewing gums, candies, and confectionery. It provides a protective layer, prevents moisture absorption, and enhances the product's appearance. Mannitol has high water content retention properties, making it useful as a humectant. It helps to retain moisture in food products, preventing them from becoming dry or stale.

Polydextrose is a low-calorie and low-glycemic-index food additive that is often used in food and beverage production. It has only 1 calorie per gram compared to 4 calories per gram of sugar. Therefore, it can be used in sugar-free or reduced-sugar products like candies, baked goods, desserts, and beverages to provide sweetness without adding extra calories. Polydextrose has the ability to add bulk and improve the texture of food products. It can be used to replace fat or sugar in products like ice cream, yogurt, puddings, and dressings, providing a creamy and smooth mouthfeel. Polydextrose acts as a prebiotic, meaning it can selectively stimulate the growth and activity of beneficial bacteria in the gut. This can promote a healthy gut microbiota and improve overall digestive health.

PG acts as a humectant, helping to retain moisture in food products, preventing them from drying out and maintaining their texture and quality. It is often added to baked goods, dairy products, and processed foods. It is a solvent that can dissolve flavors, colors, and other food ingredients. It is used as a carrier for liquid food colorings, extracts, and flavors. This helps to evenly distribute and mix these ingredients within the food or beverage product. It helps to prevent the separation of ingredients, particularly in dairy products, dressings, and sauces. It has mild antimicrobial properties that can help inhibit the growth of bacteria and fungi in food and beverage products, extending their shelf life. It is used as a preservative in some processed foods, salad dressings, and baked goods.

It is used in various food products such as sugar-free confectionery, jams, jellies, and baked goods to provide a sweet taste without the added calories. It can replace sucrose or other sugars while maintaining the desired taste and texture of the final product. It has humectant properties, meaning it helps retain moisture and prevents the drying out of food products. It is added to baked goods, candies, and chewing gum to maintain their freshness and texture. In certain food products like diet drinks and sugar-free ice creams, sorbitol may be used as a bulking agent. It adds volume and texture to these products, providing a similar mouthfeel to sugar. Sorbitol acts as a stabilizer in various food and beverage formulations. It helps prevent the crystallization of sugar in products like icing, frostings, and glazes, giving them a smooth and creamy consistency.

Triacetin 1, also known as glyceryl triacetate or triacetin, is a synthetic compound widely used as a food additive. It serves various purposes in the food and beverage industry. Firstly, it acts as a solvent and carrier, enhancing the solubility and stability of certain flavorings, colors, and additives. Secondly, triacetin functions as a humectant, increasing the moisture content and prolonging the shelf life of numerous food products. Thirdly, it is used as a plasticizer, giving flexibility and texture to confectionery items such as chewing gum and marshmallows. Fourthly, triacetin serves as an emulsifier, enabling the blending of oil and water-based ingredients in products like salad dressings and sauces. Finally, it acts as a preservative, inhibiting microbial growth and fermentation in beverages and baked goods.

Xylitol is a naturally occurring sugar alcohol that is commonly used as a sugar substitute in food and beverages. It is derived from the fibrous parts of plants, such as corn cobs and birch trees. Xylitol is widely used in the food industry as a sweetener due to its low glycemic index and fewer calories compared to regular sugar. It provides a similar sweetness to sugar but with a slightly cooling effect. Xylitol is used in various products such as chewing gum, candies, baked goods, and beverages to enhance flavor and maintain sweetness without contributing to tooth decay or elevated blood sugar levels.

Ammonium bicarbonate is used in the food industry as a leavening agent for flat baked goods, such as cookies and crackers.

Glucono delta-lactone is allowed for use in human food as a curing and pickling agent, a leavening agent, a pH control agent, and a sequestrant.

Monocalcium phosphate (MCP) is a leavening acid commonly found in baked goods. It has a neutralizing value of 80 and is very fast acting. It's used in conjunction with baking soda to provide aeration and volume in cakes and cookies.

Potassium bicarbonate is an odorless white powder that tastes slightly salty. It is a base, and a low-sodium substitute for baking soda. It is created by combining potassium carbonate and carbon dioxide Used as a base in foods to regulate PH. Also used in leavening during baking.

The primary use of potassium bitartrate is in commercial food production and household cooking and baking. The compound is added to foods to stabilize egg whites after they have been beaten, to add body to a product, and to produce creamier textures for sugar-based foods.

It belongs to the group of additives, and is used in the manufacture of chocolate, cocoa powder and gingerbread. Potassium carbonate is used as its alkalinity controls acid flavours. It also stabilizes food colours (such as fish fillets), reduces bitter aftertastes and regulates fat.

Sodium acid pyrophosphate (SAPP), or disodium pyrophosphate, is extensively used in food processing, as in canned seafood, cured meat and potato products, to adjust the pH, maintain color, improve the water-holding capacity and reduce purge during retorting.

Sodium Aluminium Phosphate (SALP) is a food additive and a leavening acid. It is a white to colorless powder and is considered a slow reacting leavening acid with a neutralizing value of 100. In baking, SALP is typically used in biscuits, muffins and sponge cakes.

Baking soda, also known as sodium bicarbonate or bicarbonate of soda, is a popular baking ingredient. It gives foods like bread, cakes, muffins, and cookies a light, fluffy texture.

It is used in the manufacture of detergents, soaps, and paper. Also used in the manufacture of water glass (sodium silicate), borax, sodium phosphate, and many other sodium compounds.

Calcium carbonate is widely used as a raw material in the food and beverage industry for various purposes, including: Food fortification, Antacid, Baking and Dough conditioner.

Calcium chloride is commonly used as a food additive in the food and beverage industry. Here are some of its uses: Food preservation, Freshness and texture improvement, Cheese production and Pickling.

Calcium hydroxide, also known as slaked lime or hydrated lime, is utilized in the food and beverage industry for various purposes. Some of its common uses include: Food Additive, Pickling Agent, Fortification and Corn Processing.

Calcium sulfate is commonly used as a food and beverage ingredient for various purposes. Here are some of its uses in the industry: Food Additive, Cheese Production, Baking and Nutritional Supplement.

Magnesium carbonate is commonly used as an additive in food and beverage production, primarily for its functions as an acidity regulator, firming agent, and nutrient supplement.

Magnesium chloride is used in food and beverage production for various purposes: Food additive, Mineral supplement, Cheese production, Tofu coagulant, Salt substitute and Nutrient preservation.

Potassium chloride is commonly used in food and beverage production as a salt substitute or low-sodium alternative. It is used to enhance flavor and provide the salty taste typically associated with sodium chloride (table salt) while reducing the overall sodium content in the product. Potassium chloride is especially used in the production of processed foods, such as soups, sauces, snacks, and ready-to-eat meals, as well as in the formulation of low-sodium beverages. Its use helps meet the demands of consumers looking for healthier food choices with reduced sodium intake.

Potassium gluconate is used as a food and beverage additive primarily for its potassium content. It is a potassium salt of gluconic acid, and it provides a source of potassium, an essential mineral for human health. Potassium gluconate is commonly used as a dietary supplement to maintain proper potassium levels in the body. In food and beverage production, it may be added to sports drinks, energy drinks, and nutritional supplements to enhance potassium content and promote electrolyte balance. Additionally, it may be used as a nutrient fortifier in various processed foods to increase their potassium content, such as in canned fruits or vegetables.

Sodium chloride, commonly known as table salt, is used for various purposes in food and beverage production. Flavor enhancer: Salt enhances the taste of food and helps to bring out the natural flavors of ingredients. It adds a savory or salty taste to various dishes, making them more appetizing. Preservative: Salt acts as a natural preservative and inhibits the growth of bacteria, yeasts, and molds in food. It helps to prevent spoilage and extend the shelf life of certain products. Texture modifier: Salt affects the texture of many food products. It can promote gluten formation in bread dough, which contributes to the elasticity and structure of the final product. In meat products, salt helps retain moisture, improving tenderness and juiciness. Fermentation control: Salt is used in fermentation processes such as the production of sauerkraut, pickles, and certain cheeses. It helps to control the growth of undesirable bacteria and promote the growth of lactic acid bacteria responsible for fermentation. Food preservation and processing: Salt is used in various methods of food preservation, such as curing and brining, to prevent the growth of microorganisms and to enhance the flavor and texture of the preserved food.

Beeswax is a natural raw material derived from the wax of honeybees. In the food and beverage industry, it has several uses, including: Food Preservation, Edible Coating, Candy Making and Cheese Waxing.

Carnauba wax, also known as Brazil wax, is a natural wax derived from the leaves of the carnauba palm tree, native to Brazil. It has several uses in the food and beverage industry, including: Food Glazing Agent, Anti-Caking Agent, and Stabilizer and Emulsifier.

Microcrystalline wax is a versatile raw material with several uses in the food and beverage industry. Some of its applications include: Coating and polishing agent, Chewing gum ingredient, Food packaging, and Confectionery production.

Mineral oil, also known as white oil or liquid paraffin, is a type of petroleum-based oil. In the food and beverage industry, mineral oil is primarily used as a processing aid or lubricant.

Potato flakes are widely used in the food and beverage industry for various purposes. Some of the functions of potato flakes in this industry include: Thickeners, Binders, Coatings and batters, Flavor enhancers and Shelf-life extension.

Stearic acid is a saturated fatty acid commonly found in various food products. It serves several purposes in the food and beverage industry, including: Texture and stability, Shelf-life extension, Flavor enhancement and Release agent.

Caramel is a dark brown syrup or solid made by heating sugar. It is commonly used as a flavoring and coloring agent in various food and beverage products. As a raw chemical material, caramel can be used to enhance the flavor and appearance of desserts, candies, sauces, and carbonated beverages. It provides a rich and sweet taste, adds depth to the product, and can also be used as a natural preservative. Moreover, it helps in achieving desired textures and contributes to the overall aesthetic appeal of the final food or beverage product.

Diammonium Phosphate (DAP) is a source of nitrogen and phosphorus, both of which are essential nutrients for plant growth. It is often added to food and beverage products to provide these nutrients and support health and growth. DAP is used as a nutrient source for yeast during fermentation processes. In brewing, winemaking, and other fermentation-based industries, DAP provides yeast with essential nitrogen and phosphorus, helping them to multiply and thrive. DAP can act as a dough conditioner, improving the texture, structure, and rise of baked goods. It helps to enhance the dough by providing nutrients and promoting the activity of yeast. DAP can be used to adjust and regulate the pH of food and beverage products. It acts as a buffering agent, helping to maintain the desired acidity or alkalinity levels. In certain food products, DAP can contribute to the overall flavor profile. It may enhance the pleasant taste or strengthen certain flavors.

Dicalcium Phosphate (DCP) is widely used in food and beverage production as a food additive and dietary supplement. DCP is an excellent source of calcium and phosphorus, which are important minerals for maintaining strong bones and teeth. It is often added to various foods and beverages as a dietary supplement to enhance their nutritional value. DCP can act as a leavening agent in baking. It helps dough rise by releasing carbon dioxide when it reacts with moisture and heat during baking. This makes the baked goods lighter and fluffier. Many fortified beverages, such as plant-based milk alternatives, fruit juices, and sports drinks, contain DCP. It is added to increase their calcium and phosphorus content, making them more nutritious. DCP is commonly used as an ingredient in infant formula to ensure proper nutrition for infants. It helps provide the necessary calcium and phosphorus required for their growth and development. DCP is utilized as a food enrichment agent in various food products, including cereals, cereal bars, snacks, and dairy products. It helps enhance the nutritional value of these products by adding calcium and phosphorus. It is important to note that Dicalcium Phosphate (DCP) is considered safe for consumption when used in accordance with applicable regulations and maximum limit guidelines.

Dipotassium phosphate (DKP) is commonly used as a food additive in the production of various food and beverage products. DKP acts as an emulsifier, helping to mix and stabilize ingredients that typically don't blend well, such as oil and water. It is commonly used in products like processed cheese, creamers, and salad dressings. DKP is also used as a buffering agent to regulate the acidity or alkalinity of food and beverages. It helps maintain the desired pH level and prevents rapid changes in acidity. This is especially useful in carbonated beverages and baked goods. In some instances, DKP is used as a source of potassium in nutritional supplements or as a fortificant in food products. It helps increase the potassium content, which is an essential mineral for various bodily functions. DKP can enhance the flavors of certain foods and beverages. It is used in products like instant coffee, cocoa, and chocolate milk to improve the overall taste. It is worth noting that the use of DKP as a food additive is regulated by various food safety authorities to ensure its safety for consumption.

Disodium Phosphate (DSP), also known as sodium phosphate dibasic, is a food additive frequently used in food and beverage production. It serves multiple functions and is primarily used as a buffering agent, emulsifier, sequestrant, or as a pH stabilizer. DSP helps stabilize and improve the texture of processed foods, such as cheese, canned soups, and sauces, by acting as an emulsifying agent. It allows the proper blending of ingredients that do not naturally mix well. It acts as a pH stabilizer by controlling and maintaining the acidity or alkalinity of food products. DSP is often used in various soft drinks and powdered beverage mixes to balance the flavor and acidity levels. DSP serves as a binding agent in meat products, including processed meats, sausages, and canned meats. It enhances water retention capability, improves juiciness, and prevents product separation. In some meat and fish products, DSP can be used as a curing agent to retain moisture, improve flavor, and extend shelf life. DSP is considered a source of phosphorus, an essential mineral required for various bodily functions. It is sometimes added as a nutrient supplement to beverages, dairy products, and breakfast cereals to enhance the phosphorus content. It is worth noting that DSP should be used within the approved limits defined by regulatory authorities, as excessive or inappropriate use may have adverse effects on human health.

Magnesium phosphate is commonly used as a food additive and nutritional supplement in food and beverage production. Magnesium phosphate is often added to food and beverages as a source of magnesium, an essential mineral. It helps meet the dietary requirements of magnesium, which is involved in various biochemical reactions in the body. It can be used as a pH regulator in processed foods and beverages, helping to maintain acidity or alkalinity levels. In baking, magnesium phosphate can act as a leavening agent, helping dough rise and producing a light, fluffy texture in products like cakes, bread, and pastries. Magnesium phosphate can be used as a nutrient stabilizer and emulsifier in certain products. It helps stabilize the vitamins and minerals present in the food or beverage, preventing degradation or settling. It can be used as an acidulant and flavor enhancer in soft drinks and other beverages, adding a tart or tangy taste. Overall, magnesium phosphate serves various purposes in food and beverage production, including nutritional supplementation, pH adjustment, leavening, stabilization, and flavor enhancement.

What is Magnesium Phosphate used for in food and beverage production?

Monocalcium Phosphate (MCP) is a commonly used raw chemical material in food and beverage production due to its various applications and benefits. Here are some uses of MCP in the food and beverage industry: Baking powder, Dough conditioner, Buffering agent, Nutritional supplement and Fertilizer. Overall, Monocalcium Phosphate is a versatile ingredient that contributes to the texture, taste, and nutritional composition of various food and beverage products.

Monopotassium phosphate (MKP) is a raw chemical material that serves several purposes in the food and beverage production industry as Leavening agent, Acidulant, pH buffer, Nutritional supplement, Emulsifier and stabilizer, and Dough conditioner. Overall, monocalcium phosphate plays a crucial role in improving the texture, taste, stability, and nutritional content of various food and beverage products.

Monosodium phosphate (MSP) is commonly used as a food additive in the food and beverage industry. MSP is added to food products to help mix ingredients that would otherwise separate, such as oil and water. It improves the texture and uniformity of various products like salad dressings, sauces, and processed cheeses. MSP acts as a pH buffer, meaning it helps in controlling the acidity or alkalinity of a food or beverage. It is used to stabilize pH levels in various products, like canned vegetables, beverages, and bakery items, to ensure optimal taste, texture, and shelf life. Due to its phosphorus content, MSP is sometimes used as a nutrient supplement, particularly in sports drinks, energy bars, and dietary supplements. It can help replenish phosphate levels in the body, which are vital for energy production and maintaining healthy bones and teeth. In baking, MSP is used as a flour improver to enhance the rising properties of dough and improve the texture of baked goods. It is commonly added to cake mixes, bread, and pastries. MSP is used as a water retention agent in processed meats, such as sausages and ham. It helps retain moisture, preventing meat products from drying out during cooking or storage.

Potassium tripolyphosphate (KTPP) is a raw chemical material that is primarily used in the food and beverage industry as a food additive. Its main function is to act as a sequestrant, which means it binds with metal ions in food to improve stability and prevent spoilage. KTPP is sometimes used in canned or frozen fruits and vegetables to prevent quality degradation caused by metal ions present in the processing water. It helps maintain the color, texture, and flavor of these products. KTPP can be used in beverage production as a stabilizer, particularly in acidic drinks like citrus juices. It helps prevent the precipitation of metal ions and maintain the overall quality of the beverage.

Sodium Acid Pyrophosphate (SAPP) is a versatile chemical used in various food and beverage applications. SAPP is commonly used as a leavening agent in baked goods such as cakes, cookies, and bread. It reacts with baking soda to release carbon dioxide gas, creating a light and fluffy texture in the final product. It acts as a buffering agent, regulating and stabilizing the acidity or alkalinity of food and beverage products. It helps maintain the desired pH level and prevents rapid pH changes during processing. It is used as an emulsifying agent in processed meats, sausages, and canned foods. SAPP helps improve the texture and stability of these products by preventing the separation of oil and water-based ingredients. SAPP is a source of phosphorus, a vital mineral for human health. It can be added to food and beverage products to fortify them with phosphorus, which is essential for bone health, cell function, and energy metabolism. Overall, Sodium Acid Pyrophosphate (SAPP) is an important ingredient in the food and beverage industry, contributing to the quality, texture, taste, and shelf-life of various products.

Sodium Aluminium Phosphate (SALP) is a chemical compound commonly used in food and beverage production as a food additive. It acts as a leavening agent in baked goods by releasing carbon dioxide gas upon reaction with moisture and heat. This gas helps dough or batter rise and creates a fluffy, light texture in products like bread, cakes, and muffins. It helps regulate and stabilize the pH levels in certain food and beverage products. pH control is crucial for maintaining the desired taste, texture, and appearance of various processed foods, such as sauces, dressings, and beverages. SALP can act as an emulsifier in food products, aiding in the dispersion and stabilization of ingredients that would otherwise separate, such as oils and water-based components. This property is often utilized in salad dressings, sauces, and bakery products to improve their texture and consistency. It is important to note that the use of SALP, or any food additive, is regulated by food safety authorities and has strict guidelines regarding its maximum allowable concentration and usage levels to ensure consumer safety.

Sodium Hexametaphosphate (SHMP) helps stabilize emulsions and prevents separation between water and oil-based ingredients. This is essential in products like salad dressings, mayonnaise, and sauces. SHMP acts as a texture modifier, improving the consistency of processed meats, canned seafood, and processed cheese by enhancing their water-binding properties. It prevents the formation of clumps or aggregates in powdered food products like powdered milk, powdered drink mixes, and instant soups by ensuring uniform dispersion of particles. In some cases, SHMP is used as a water softener or as a scale inhibitor to prevent the build-up of scale or mineral deposits in water treatment systems used in food and beverage production.

Sodium Tripolyphosphate (STPP) is a common food additive that is used in the food and beverage industry for a variety of purposes. It helps to improve the texture and juiciness of the meat by increasing water retention. This ensures that the meat remains moist and tender during processing and cooking. STPP is used as an emulsifier in dairy products like cheese, ice cream, and whipped toppings. It helps to enhance the stability and texture of these products by preventing the separation of fats and liquids. STPP can also improve the protein structure by increasing the water-holding capacity of proteins, resulting in a smoother and creamier texture. STPP acts as a pH control and buffering agent in various food and beverage products. It helps to maintain the desired acidity or alkalinity levels, which is important for controlling the taste, color, and texture of the final product. In certain cases, it can also act as a preservative by inhibiting the growth of bacteria and extending the shelf life of food and beverages.

Tetrapotassium pyrophosphate (TKPP) is commonly used as a food additive in the food and beverage industry. TKPP helps to stabilize emulsions, prevent ingredient separation, and maintain the texture of products such as mayonnaise, dressings, and sauces. TKPP is used to disperse particles, preventing clumping and improving the solubility of ingredients in powdered products like powdered beverages, dairy products, and instant soups. TKPP is employed as a buffering agent to control and stabilize the pH level of food and beverage products. It assists in maintaining the desired acidity or alkalinity of various applications. It can act as an antioxidant, helping to prevent the oxidation of food and beverage products and extend their shelf life. It is commonly used in processed meat, seafood, and baked goods. TKPP can bind to metal ions in food and beverage products and prevent their detrimental effects, such as discoloration and off-flavors caused by metal contamination.

Tetrasodium Pyrophosphate (TSPP) is commonly used as a food additive in various stages of food and beverage production. TSPP helps in the stabilization and emulsification of food products. It facilitates the blending of ingredients, prevents separation, and enhances texture and appearance. It acts as a pH buffer, controlling and maintaining the acidity or alkalinity of food and beverage products. This helps in preserving the taste, texture, and color of the food. TSPP is utilized as a thickening agent in products like puddings, sauces, and gravies. It improves their consistency and gives them a desirable texture. It helps in retaining moisture in processed meat and seafood products, preventing drying out during cooking or storage. It is used in powdered drink mixes and instant beverages to aid in the even dispersal of ingredients, ensuring proper reconstitution. TSPP can be used to tenderize meat by breaking down proteins. It softens tough cuts of meat, enhancing their tenderness and palatability.

Tricalcium phosphate (TCP) is commonly used as a food additive in the food and beverage industry. TCP is a good source of calcium and phosphorus, essential minerals for bone health and development. It is added to food and beverages to increase their nutritional content and provide beneficial minerals. TCP acts as an anticaking agent, preventing the formation of lumps or clumps in powdered or granulated food products. It keeps the particles separate and enhances the flowability, ensuring consistent distribution and easy handling of the product. It can be used as a pH regulator or buffer in certain food and beverage applications. It helps maintain the desired acidity or alkalinity of the product, providing stability and preventing spoilage. It is often added as a fortifying agent in products like breakfast cereals, energy bars, and beverages to boost their calcium and phosphorus content. This fortification helps meet the recommended daily intake of these minerals, especially in cases of dietary deficiencies or specific nutritional needs. TCP acts as an emulsifier, improving the stability of emulsions and preventing separation of ingredients. It allows the smooth blending and dispersion of oil and water-based ingredients, thereby enhancing the texture and mouthfeel of food products.

Tripotassium phosphate (TKP) is commonly used as a food additive and ingredient in food and beverage production. TKP is often used as an emulsifying agent to keep ingredients that do not naturally mix together, such as oil and water, stable and well blended. It helps to prevent separation, maintain texture, and enhance the overall consistency of products like salad dressings, mayonnaise, and sauces. TKP is a buffering agent, meaning it can control and maintain the pH levels of food and beverages. It can act as a neutralizer by balancing acidic or alkaline conditions in processed foods, improving their stability and ensuring that they have a consistent taste and quality. TKP is also used as a humectant in certain food products to retain their moisture content. It helps to prevent products like meat and poultry from drying out during processing, storage, or cooking, resulting in juicier and more tender final products. It is a source of potassium, a crucial mineral that plays a role in various physiological functions in the human body. It can be used as a potassium supplement, added to certain foods and beverages to enhance their nutritional value.

Trisodium phosphate (TSP) is commonly used as a food additive in the food and beverage industry. It acts as an emulsifier, helping to blend ingredients that would otherwise separate, such as oil and water. It is commonly used in processed meat products like sausages or luncheon meats to improve texture and consistency.It can be used as a pH regulator to adjust the acidity or alkalinity of food products. It acts as a buffering agent, maintaining a stable pH level in certain foods and enhancing their shelf life. Due to its phosphate content, TSP can help supplement foods with essential minerals like phosphorus. It is often added to breakfast cereals, processed cheeses, and beverages to increase their nutritional value. TSP can improve the texture and contribute to the leavening process in baked goods. It aids in the formation of a tender crumb structure and contributes to the light and fluffy consistency of products like cakes, cookies, and pancakes.

Benzoic acid is primarily used as a food preservative in the production of various food and beverage products. It helps inhibit the growth of bacteria, yeast, and molds, thereby extending the shelf life of the products. It is commonly added to carbonated beverages, such as sodas and sports drinks, to prevent the growth of microorganisms that could spoil the product during storage and distribution. Benzoic acid can be used to preserve fruit juices by preventing fermentation and maintaining their freshness for a longer duration. It is added to these products to prevent the growth of mold and bacteria and extend their shelf life. It's essential to note that the use of benzoic acid in food and beverage production is regulated by food safety agencies to ensure its safe consumption and limit its concentration within acceptable limits.

Calcium propionate is used as a food preservative in the food and beverage production industry. It helps to prevent the growth of molds, bacteria, and other microorganisms in various food products. It is widely used in bread, rolls, doughnuts, and other baked goods to extend their shelf life by inhibiting the growth of molds and fungi. Calcium propionate is added to cheese, yogurt, and other dairy products to prevent spoilage and extend their shelf life. It is used in processed meats like sausages, hot dogs, and deli meats to control the growth of bacteria and fungi. In some beverages, calcium propionate is added as a preservative to prevent spoilage and maintain product quality. Overall, calcium propionate plays a crucial role as a preservative in food and beverage production by increasing the shelf life of products and ensuring their safety for consumption.

Potassium Benzoate is a food preservative that is commonly used in food and beverage production. It helps inhibit the growth of bacteria, yeasts, and molds, thus extending the shelf life of various products. Potassium Benzoate is particularly effective in acidic environments, making it suitable for use in acidic foods and beverages such as fruit juices, carbonated drinks, pickles, salad dressings, and sauces. It helps maintain the freshness and quality of these products by preventing spoilage and fermentation.

Potassium sorbate is used in food and beverage production as a preservative. It helps prevent the growth of molds, yeasts, and other microorganisms that can spoil and degrade food and beverages. It is commonly used in products like baked goods, dairy products, fruit preserves, beverages, and sauces to extend their shelf life and maintain their quality.

Sodium benzoate is a common food preservative used in food and beverage production. It is primarily used to inhibit the growth of bacteria, fungi, and yeast, thereby extending the shelf life of products. Sodium benzoate is effective against a wide range of microorganisms and is particularly useful in acidic foods and beverages with a pH below 4.5. It is commonly found in carbonated drinks, fruit juices, jams, jellies, salad dressings, pickles, sauces, and condiments.

Sodium Metabisulphite, also known as sodium pyrosulfite, is a food additive that is commonly used in the food and beverage industry for various purposes. Sodium Metabisulphite acts as a preservative and antioxidant by inhibiting the growth of microorganisms such as bacteria, yeasts, and molds. It helps extend the shelf life of food and prevents spoilage. It helps to prevent oxidative reactions in food and beverages, which can cause discoloration, off-flavors, and nutrient loss. Sodium Metabisulphite can reduce the oxidative degradation of certain vitamins and flavor compounds. Sodium Metabisulphite is utilized as a bleaching agent to remove unwanted colors or pigments from food products such as molasses, coconut milk, and fruits. In baking applications, Sodium Metabisulphite can act as a dough conditioner by improving dough texture, stability, and fermentation properties. It is used to inhibit certain enzymatic activities in fruits and vegetables, preventing browning and maintaining their natural color.

Sodium nitrite is used as a food preservative and color fixative in food and beverage production. It helps to prevent the growth of bacteria and inhibit the formation of harmful microbial toxins, thereby extending the shelf life of processed meats, such as bacon, ham, hot dogs, and sausages. It also contributes to the desired pink color in cured meats. Additionally, sodium nitrite prevents the oxidation and rancidity of fats, enhancing the flavor, texture, and overall quality of various processed food products. However, it is important to note that excessive consumption of sodium nitrite can be harmful, hence it is regulated by authorities to ensure safe usage levels.

Sodium Propionate is a food additive that is used as a preservative in the food and beverage industry. It is primarily used to inhibit the growth of mold and bacteria in baked goods, dairy products, processed meats, and other food products. Sodium Propionate helps extend the shelf life of these products by preventing spoilage caused by microbial growth, ensuring their safety and quality for a longer period.

Sorbic acid is used as a preservative in food and beverage production. It is a natural, organic acid that helps prevent the growth of molds, yeasts, and certain bacteria, thereby extending the shelf life of various food products. It is particularly effective in acidic foods like pickles, salad dressings, jams, and carbonated beverages. Sorbic acid works by inhibiting the growth and reproduction of microorganisms, which helps prevent spoilage and maintain the quality of the food or beverage. It is a widely used preservative due to its effectiveness, low cost, and stability.

Inulin is a type of dietary fiber that is derived from plants such as chicory root. It is commonly used in food products as a natural sweetener, fat replacer, and texture enhancer. Inulin provides a creamy and smooth texture to foods and beverages while also acting as a prebiotic, promoting a healthy gut microbiome.

Pea fiber, on the other hand, is a vegetable-based fiber extracted from peas. It is often utilized as a binder, thickener, and emulsifier in foods and beverages. Pea fiber provides added nutritional value, improves texture, and contributes to the overall health benefits of products.

Pea protein is a high-quality protein derived from peas, offering a plant-based alternative to animal-based proteins. This ingredient is commonly used in protein bars, powdered shakes, and meat substitutes. Pea protein is known for its high amino acid content, easy digestibility, and hypoallergenic properties.

Soy protein concentrate, as the name suggests, is a concentrated form of protein derived from soybeans. It is commonly used in various food products such as baked goods, meat analogues, and vegetarian products. Soy protein concentrate provides functional properties such as emulsification, improved texture, and water-binding capacity.

Soy protein isolate is a highly purified form of soy protein. It is used extensively in the food industry due to its excellent functional properties, versatility, and neutral taste. Soy protein isolate is commonly found in protein bars, meal replacement products, and vegan meat alternatives. It offers a complete source of essential amino acids and contributes to improved texture, emulsification, and protein enrichment.

Acesulfame potassium is a no-calorie sweetener that is used in foods and beverages to provide sweetness without the added calories contained in sugars.

A food additive to sweeten a variety of foods and beverages such as drinks, desserts, sweets, chewing gum, yogurt, low calorie and weight control products and as a table-top sweetener.

Dextrose Monohydrate is often used as a sweetener in confectioneries, cakes, beverages, biscuits, cookies, jams, jellies, and honey products. Dextrose Anhydrous is widely used as a nutrition supplement and a sweetener in food production. Apart from food, it is also used in beverage, animal feed, pharmaceutical and various other industries.

Erythritol is a naturally abundant sweetener gaining more and more importance especially within the food industry. It is widely used as sweetener in calorie-reduced food, candies, or bakery products.

Fructose contributes many useful physical and functional attributes to food and beverage applications, including sweetness, flavor enhancement, humectancy, color and flavor development, freezing-point depression, and osmotic stability.

Glucose syrup is a substance primarily used in commercial food production as a sweetener, thickener, and moisture-retaining agent. As it doesn't crystallize, it's often utilized to make candy, beer, fondant, and certain canned and premade baked goods.

It is most widely used ingredient as a sucrose (sugar) replacer in the manufacture of sugar-free chocolate products.

Maltodextrin is generally used as a thickener or filler to increase the volume of a processed food. It's also a preservative that increases the shelf life of packaged foods. It's inexpensive and easy to produce, so it's useful for thickening products such as instant pudding and gelatins, sauces, and salad dressings.

Mannitol is also commercially produced for use in chocolate coatings, confections, chewing gums, powders and tablets to provide body, sweetness, cooling taste and texture. It's also useful as an anti-caking agent due to its minimal ability to absorb water.

Neotame is used in baked goods, beverages, candies, chewing gum, dairy products, frozen desserts, puddings, yogurt-type products and as a tabletop sweetener.

Sodium cyclamate and calcium cyclamate are used as artificial sweeteners. Since they have no nutritional value (that is, the contain no calories), they can be used in foods and drinks designed for diabetics and dieters. The product also appeals to food processors because it is much sweeter than table sugar.

Saccharin's primary use is as a calorie-free sweetener. Manufacturers may combine it with other sweeteners, such as aspartame, to combat its bitter taste.

Sorbitol, a naturally occurring polyol, is widely used in the food industry as a sweetener, humectant and texturizing agent.

Sucralose is a general purpose sweetener that can be found in a variety of foods including baked goods, beverages, chewing gum, gelatins, and frozen dairy desserts. It is heat stable, meaning that it stays sweet even when used at high temperatures during baking, making it suitable as a sugar substitute in baked goods.

Gum acacia is used in foods and beverages because it acts as an emulsifier, texturing and film forming agent, dietary fiber and stabilizer. Its qualities are consistent, which makes it very popular in the food industry.

It is commonly used in Asian cuisines and as a flavorless vegan substitute for gelatin. Agar helps gel, stabilize, texturize and thicken beverages, baked goods, confectioneries, dairy products, dressings, meat products and sauces.

Gum arabic is primarily used as an emulsifier, stabilizer, or thickener in foods and beverages. Emulsifiers help bind water and oil molecules, creating a smooth, homogeneous solution.

In the food industry, alginate has been used to coat fruits and vegetables, as a microbial and viral protection product, and as a gelling, thickening, stabilizing or emulsifying agent.

It is widely used in food products to absorb and hold water, to control crystal growth, to thicken, as a binder, to increase shelf life, and to provide desired texture or body.

Carrageenan is an additive used to thicken, emulsify, and preserve foods and drinks. It's a natural ingredient that comes from red seaweed (also called Irish moss). You'll often find this ingredient in nut milks, meat products, and yogurt.

Corn starch is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard), usually by mixing it with a lower-temperature liquid to form a paste or slurry. It is sometimes preferred over flour alone because it forms a translucent, rather than opaque mixture.

In the food industry gelatin is used for its gelling, emulsifying, stabilizing and other unique functionalities to enhance food texture or enhance taste for example, or to solve a wide variety of problems in the manufacturing of food.

Guar gum is used widely in the bakery industry to improve the physical properties and texture of baked goods, increase shelf life by reducing staling, prepare gluten-free breads, prepare breads using frozen dough, and as a dietary fiber to produce products with a low glycemic index.

Locust bean gum is used as an additive in food industry due to its thickening and stabilizing property. Its utilization as stabilizer and thickener in food products is popular as it is obtained from a natural source. Its functionality is due to its water phase management in food products.

Microcrystalline cellulose (MCC) is a term for refined wood pulp and is used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in food production.

Pea starch concentrate are largely used in food processing applications such as processed meat, soups, sauces, bakery, pasta & noodles, snacks & savory. The industry is also finding niche roles in pharmaceuticals and animal food production.

Polydextrose is used as a low-calorie bulking agent that can replace all or part of the sugars and some of the fats in foods while maintaining a pleasant texture and mouthfeel. Polydextrose can also be used as a humectant, texturizer, thickener, stabilizer, and cryoprotectant.

Potato starch is currently used by the food processing industry as a general thickener, binder, texturizer, anti-caking or gelling agent.

Rice flours can be used as a: raw material: rice noodles, by itself or with corn and legumes. basic ingredient: conventional and gluten-free bakery. texturing, thickening, or gelling agent: soups, ready meals, vegetable cheeses, candies. fat replacer: spreadable products and homemade ice cream.

Sodium alginate is a thickening and gelling agent that forms heat stable gels in the presence of calcium.

Tannic acid is the secondary metabolites present in a substantial amount in plant-based food products. Due to their positive effects on the food as antibacterial and antioxidants, they are the major constituent of foods.

Tapioca starch is a thickener and stabilizer in fruit pies, soups, puddings, breads, sauces, soy and meat products. It can withstand long cooking times without breaking down.

Gum tragacanth has been used as a stabilizer, emulsifier, and thickener in food products. Its superior water-absorbing qualities make it an excellent thickening agent. Gum tragacanth is used in many everyday commercial products of low viscosity as jellies and pourable dressings.

Xanthan gum is a popular food additive that's commonly added to foods as a thickener or stabilizer.

Alpha-linolenic acid is thought to decrease the risk of heart disease by helping to maintain normal heart rhythm and pumping. It might also reduce blood clots. Common dietary sources include vegetable oils such as flaxseed and canola oil, as well as red meat and dairy products.

Ascorbic acid is often added to fruit juices, cereals, fruit-flavored candies, dried fruit, cured meats and frozen fruits, to fortify or add a citrus flavor. Ascorbic acid also acts as a preservative to keep food such as bread, cured meats, jams and jellies, from spoiling.

β-Carotene, used in the food industry, is a precursor of vitamin A, natural colorant, and an antioxidant.

It is a water-soluble vitamin that plays a crucial role in the metabolism of proteins, fats, and carbohydrates. Biotin's characteristics as a raw chemical material make it a valuable component in various food and beverage products. Its ability to enhance nutrient content, support bodily functions, and contribute to the production process makes it a sought-after ingredient in the industry.

Calcium ascorbate is a common food additive with valuable antioxidant properties. Often used as a preservative, calcium ascorbate can extend the shelf life of food and beverage products and protect against deterioration of color, flavor, and overall quality.

D-Calcium Pantothenate is widely used as nutrional supplement and flavor enhancer in food production. As nutritional supplement: in milk powder to improve nutrition value.

Calcium Pantothenate, also known as vitamin B5 or pantothenic acid, is a water-soluble B-vitamin that plays a crucial role in various physiological processes within the human body. In the food and beverage industry, Calcium Pantothenate is often used as an additive to fortify and enrich products with this essential nutrient.

Cholecalciferol, also known as vitamin D3, is a type of vitamin that plays a crucial role in maintaining healthy bones and supporting immune system function. In the food and beverage industry, cholecalciferol is often used as a raw material for fortification purposes. Fortification involves adding specific nutrients to food and beverages to increase their nutritional value and provide potential health benefits.

Choline chloride (chemical formula: B4) is a quaternary ammonium salt that contains both choline and chloride. Choline is an essential nutrient that plays a crucial role in various physiological processes within the body. In the food and beverage industry, choline chloride is primarily used as a nutritional supplement and food additive.

In the food and beverage industry, cyanocobalamin is often used as a raw material for fortification purposes. Fortification involves adding specific nutrients, such as vitamins and minerals, to food and beverages to increase their nutritional value.

Alpha Tocopheryl Acetate, also known as Vitamin E acetate, is a synthetic form of Vitamin E, which is an antioxidant. It is often used as a food additive and nutritional supplement in the food and beverage industry.

DL-alpha-tocopheryl acetate, commonly known as Vitamin E acetate, is a synthetic form of vitamin E. It is widely used in various industries, including the food and beverage industry, for its antioxidant properties and potential health benefits. In the food and beverage industry, DL-alpha-tocopheryl acetate is primarily used as a food additive.

Folic acid, also known as vitamin B9 or folate, is a crucial water-soluble vitamin that plays a vital role in various physiological processes in the human body, including cell division, DNA synthesis, and red blood cell formation. It is an essential nutrient, and its deficiency can lead to serious health issues, especially during pregnancy. In the food and beverage industry, folic acid is commonly used as a raw material or ingredient for several purposes: Fortification, Supplements, Beverages, Bakery and Confectionery, and Nutritional Bars

Linoleic acid, an omega-6 fatty acid, is an essential nutrient for the human body, meaning it must be obtained through the diet since the body cannot produce it on its own. In the food and beverage industry, linoleic acid (often referred to as omega-6) is utilized as a raw material or ingredient for various purposes: Nutritional Supplements, Functional Foods, Infant Formula, Cooking Oils, Baked Goods, and Emulsifiers and Stabilizers  

In the food and beverage industry, they use Menadione (K3) as a source of vitamin K to fortify products with this nutrient. They enhance the nutritional value of foods and beverages by adding vitamins and minerals, a process known as fortification.

Niacinamide, also known as vitamin B3 or nicotinamide, is a water-soluble B-vitamin that plays important roles in various physiological processes within the human body. In the food and beverage industry, niacinamide is primarily used as a nutritional supplement or additive for its potential health benefits.