More about other food Additives modifies taste, color, flavor, acidity

Other-Food-Additive

Glycerine USP

Glycerine is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. Glycerine widely used in food industry, medical, pharmaceuticals, personal care industrries.

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Ammoium Carbonate

Ammoium Carbonate is a colorless crystalline solid or a white powder with a strong odor of ammonia. The primary hazard is the threat to the environment. Immediate steps should be taken to limit spread to the environment. Ammoium Carbonate is used to make other ammonium compounds, in pharmaceuticals, in food processing.

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Calcium Chloride

Calcium chloride is an important calcium salt that has many household and industrial applications.

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Mannitol

Mannitol is an organic compound. It is used to induce osmotic stress in plants.Mannitol is used for dehydrant and diuretics in acute oliguric renal failure, re?duce intraocular and intracerebral pressures, enhance urinary excretion of some toxins,used as an irrigating solution during transurethral prostatic resections. It is used as the analytical reagent, and it is also used in the resin and the drugs synthesis.

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Nitrogen

Nitrogen is a inert diatomic gas at standard conditions. Many industrially important compounds, such as ammonia, nitric acid, organic nitrates, and cyanides, contain nitrogen. It occurs in all living organisms, and the nitrogen cycle describes movement of the element from air into the biosphere and organic compounds, then back into the atmosphere. It is a constituent element of amino acids and thus of proteins and nucleic acids. It resides in the chemical structure of almost all neurotransmitters, and is a defining component of alkaloids, biological molecules produced by many organisms.

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nisin --

Nisin, a polycyclic antibacterial peptide produced by fermentation of a food grade bacteria is commercially used as a food preservative. The nisin is a natural food preservative and widely used in processed foods, majorly in dairy products, juice, canned foods and meat to increase the shelf life of the foods. Nisin is effective across a pH range of 3.5-8 and regarded as safe by the various food safety authorities in different countries, including WHO, FDA. The use of nisin inhibits the growth of pathogens and other strains to keep the food fresh. 

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Theobromine

Theobromine is a bitter xanthine alkaloid of the cacao, plantisomer of theophylline, as well as paraxanthine. Theobromine is the primary alkaloid found in cocoa and chocolate. Theobromine is used as a vasodilator (a blood vessel widener), a diuretic (urination aid), and heart stimulant. Theobromine is an isomer of theophylline, as well as paraxanthine. Theobromine was first discovered in 1841 in cacao beans by Russian chemist Alexander Voskresensky. Theobromine has also been used in birth defect experiments involving mice and rabbits. Theobromine is known to induce gene mutations in lower eukaryotes and bacteria. Theobromine is weaker in both its inhibition of cyclic nucleotide phosphodiesterases and its antagonism of adenosine receptors.

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Acacia gum

We are manufacturer supplier of arabic gum in various forms like
 
Kibbled
Mechanical Powder
Spray Dried Powder
 
Our available grades are suitable to be used in industries right from Food and Beverages, Cosmetics and Pharma, Confectionery, Non-Food industries.
 
For more details please contact us.

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Xanthan Gum

Xanthan Gum, which is made mainly from starch, is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, pH, O2 – supply and temperature, then precipitated, dried and milled into white-like or light-yellow free-flowing powder.

Xanthan gum can be widely used in more than twenty industrial fields, such as food, pharmaceutical, fine chemical, agriculture, oil drilling and exploitation and so on.

Xanthan gum can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of food and beverage products. Xanthan gum can also extend the shelf life of products, simplifying the filling and sterilization during the course of production.

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natamycin --

Natamycin are effective anti-microbial agents. Using Natamycin as food preservatives can:

 Enhance the quality of food product, and significantly extend the shelf life of foods by preventing yeast and mould
spoilage
 Reduce product being recalled resulting from spoilage (and reduces manufacturing costs)
 Replace or partial replace chemical preservatives and meet consumer demand for food preserved with natural
ingredients.
 Have no adverse flavour to foods
 Have stronger inhibitability compared to sorbic acid
 Prevent formation of potentially carcinogenic mycotoxins
 Cover a very broad spectrum of activity -- most yeasts and moulds are sensitive to very low levels of the preservative
(<1 - 20 ppm)
 Do not act against bacteria .This makes it useful for food products such as cheese and dry sausages in which bacteria
are key to the ripening process
 Remain on food surface for a long time where contamination usually occurs
 Be proven to be a safe antimycotic agent.

 

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