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.

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 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 carbonate for food and beverage supports calcium fortification and food manufacturing processes. Calcium carbonate, also known as CaCO3, provides a reliable calcium source. It can support acidity regulation and help maintain desired product characteristics. Manufacturers can use it in selected food and beverage applications based on formulation requirements.As your trusted strategic partner, SBS Philippines Corporation is ready to source this essential chemical raw material for you. Our Sales Team can assist with your calcium carbonate requirements and sourcing needs. Calcium carbonate for food and beverage can support consistent production requirements. Inquire today to discuss your specific application and requirements with our Sales Team.

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.

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.

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.

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.

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.