Food Chemicals & Additives

Food Chemicals & Additives
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Acid Sodium Pyrophosphate

Acid Sodium Pyrophosphate is a leavening agent found in baking powders. It combines with sodium bicarbonate to release carbon dioxide. Is used in very sweet cakes and cured meats.

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Ascorbic Acid

Ascorbic acid is a naturally occurring compound with antioxidant properties. It is a white solid, but impure samples can appear yellowish. It dissolves well in water to give mildly acidic solutions. Ascorbic acid is one form of vitamin C. Because it is derived from glucose, many non-human animals are able to produce it, but humans require it as part of their nutrition.

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Aspartame

AspartameĀ  is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages. Aspartame is approximately 200 times sweeter than sucrose. Due to this property, even though aspartame produces four kilocalories of energy per gram (17 kJ/g) when metabolized, the quantity of aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible.

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Calcium Carbonate

Calcium Carbonate is used in some soy milk and almond milk products as a source of dietary calcium. Calcium carbonate is also used as a firming agent in many canned or bottled vegetable products.

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Calcium Lactate

Calcium lactate is a black or white crystalline salt made by the action of lactic acid on calcium carbonate. It is used in foods (as an ingredient in baking powder) and given medicinally. Its E number is E327. It is created by the reaction of lactic acid with calcium carbonate or calcium hydroxide.

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Calcium Propionate

Calcium propionate is used as a preservative in a wide variety of products including but not limited to: bread, other baked goods, processed meat, whey, and other dairy products.

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Carageenan

Carrageenans are extracted from red edible seaweeds. They are widely used in the food industry for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins.

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Carboxymethyl Cellulose

Carboxymethyl cellulose (CMC) or cellulose gum. CMC is used in food under the E number E466 as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream. It is also a constituent of many non-food products, such as toothpaste, laxatives, diet pills, water-based paints, detergents, textile sizing, and various paper products.

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Citric Acid

Citric acid is a weak acid. It is a natural preservative which occurs naturally in citrus fruits and is also used to add an acidic or sour taste to foods and drinks. Citric acid can be added to ice cream as an emulsifying agent to keep fats from separating, to caramel to prevent sucrose crystallization, or in recipes in place of fresh lemon juice.

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Datem Esters

Datem EstersĀ is an emulsifier primarily used in baking to create a strong gluten network in dough. It is added to crusty breads, such as rye to impart a springy, chewy texture, as well as in the production of biscuits, coffee whiteners, ice cream, and salad dressings.

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