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Other Food Additives

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Other Food Additives

Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example, preserving food by pickling, salting, as with bacon, preserving sweets or using sulfur dioxide as with wines.

Wheat gluten is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.

Vital Wheat Gluten

Instant yeast is another type of dry yeast that was introduced after active dry yeast in the 1970s. It is made using a similar process as active dry yeast, although is dried more quickly. As you can see, this yeast is also milled into finer particles. Because of this, it dissolves faster and activates quickly.

Sodium Propionate

Food-grade glycerin may be added as a humectant (wetting agent), thickener, solvent or sweetener to dairy products (cream), canned goods, confections, fondant, processed fruits, jams, energy bars and other foods. The source of glycerin (animal or vegetable oil, corn syrup, petroleum) used in a food product is usually not revealed on the food labels.

Glycerine Food Grade

Lactic acid is an organic acid. It has a molecular formula CH3CH(OH)CO2H. It is white in solid state and it is miscible with water.[2] While in liquid state (dissolved state) it is a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of carboxyl group adjacent to the hydroxyl group. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. The conjugate base of lactic acid is called lactate.

Lactic Acid

“Buffered Lactic acid is a colourless to yellowish, nearly odourless, syrupy liquid with an acid taste, consisting of a mixture of lactic acid and sodium lactate. This solution is stable under normal storage conditions. ... This solution is stable under normal storage conditions

Buffered Lactic Acid

Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.

Sodium Lactate

The natural cocoa powder is made by the cocoa beans which have been baked and grinded. This process can retain the bitterness and the flavour of fruit acids of the cocoa beans. The acid-base level of the natural cocoa powder is at around pH5 to 6, and the colour is relatively light. Alkalized cocoa powder: In English, we call it “Dutch process”. That is a procedure of processing cocoa beans which is invented by a Holland Chemist called Van Houten. By adding some alkaline ingredients (like Potassium carbonate) in order to neutralize the acidity of cocoa beans, it can make the taste become mild and mellow. The colour will become dark red and change into different darkness depends on the level of alkalization, i.e. Black Oreo is used in high alkalized cocoa powder (and other pigments).

Cocoa Powder – Natural & Alkalised

Lactic acid is an organic acid. It has a molecular formula CH3CH(OH)CO2H. It is white in solid state and it is miscible with water.[2] While in liquid state (dissolved state) it is a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of carboxyl group adjacent to the hydroxyl group. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. The conjugate base of lactic acid is called lactate.

Lactic Acid

“Buffered Lactic acid is a colourless to yellowish, nearly odourless, syrupy liquid with an acid taste, consisting of a mixture of lactic acid and sodium lactate. This solution is stable under normal storage conditions. ... This solution is stable under normal storage conditions

Buffered Lactic Acid

Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.

Sodium Lactate

The natural cocoa powder is made by the cocoa beans which have been baked and grinded. This process can retain the bitterness and the flavour of fruit acids of the cocoa beans. The acid-base level of the natural cocoa powder is at around pH5 to 6, and the colour is relatively light. Alkalized cocoa powder: In English, we call it “Dutch process”. That is a procedure of processing cocoa beans which is invented by a Holland Chemist called Van Houten. By adding some alkaline ingredients (like Potassium carbonate) in order to neutralize the acidity of cocoa beans, it can make the taste become mild and mellow. The colour will become dark red and change into different darkness depends on the level of alkalization, i.e. Black Oreo is used in high alkalized cocoa powder (and other pigments).

Cocoa Powder – Natural & Alkalised

Uses. Dextrose Monohydrate is used in the production of baked goods, candy and gum, creams and frozen dairy products (like some ice-creams and frozen yogurts), alcoholic beverages, jarred and canned foods.

D.M.H

Whey Protein Concentrate (WPC 34-Food Grade) is a food additive manufactured from fresh sweet cheese whey by ultra filtration, evaporation and spray drying to make a soluble powder with a milky flavour. The protein content of this product is 34%. It is a white to cream, free-flowing powder with a neutral taste.

Whey Protein

Food grade Potassium Metabisulphite as a white crystalline powder, which provides a convenient way of adding measured quantities of sulphur dioxide. Approved for use in food and beverage products.

Pottasium Metabisulphite (KMS)

MALTODEXTRIN POWDER (M.D.P.)

GLYCERYL MONO STEARATE (G.M.S.)

We also provide technical solutions for food related industries.