Stabilizers are physical stability, chemical stability improver food additives


Sorbitan Monooleate

Sorbitan Monooleate is a monoester of oleic acid and hexitol anhydrides derived from an amber-coloured oily viscous liquid. It is used as an emulsifier in cosmetic and pharmaceutical ointments and creams. It is also used as a stabilizer in food products.It is also used as a co-emulsifier for lotions and other emulsions. Sorbitan Oleate is particularly suited to formulations that contain vegetable oils.

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Calcium Lactobionate

Calcium Lactobionate is used in dry pudding mixes, and mineral supplements.Calcium Lactobionate is an important drug intermediate used for the preparation of calcium tablets and injectables. It is used in proprietary oral liquid calcium preparation

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Glyceryl Monolaurate

Glycerol monolaurate is a surfactant used as a food additive, and in other products. It also occurs naturally in breast milk. It is used in ice cream and cosmetics as an emulsifier and preservative. It is also used in soaps.

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Potassium Bitartrate

Potassium bitartrate is a potassium acid salt of tartaric acid, a carboxylic acid. It is a byproduct of winemaking. It was first used by the Persian svientist Jabir ibn Hayyan in 800 AD.Potassium bitartrate crystallises in wine casks during the fermentation of grape juice, and can precipitate out of wine in bottles.It can be used with white vinegar to make a paste-like cleaning agent,used as a primary reference standard for a pH buffer,preventing sugar syrups from crystallising. It is used in baked goods, candies, crackers, confections, gelatins, puddings, jams and jellies, soft drinks, margarines, and frostings like gingerbread house frosting,used as a laxative,used to develop metals and change the color.

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Phosphate FOOD GRADE

Thaifood-B is non phosphate or bleaching agent which is a mixture of food grade sodium/calcium salts and food materials in a ratio to provide excellent performance in fish-fillet and other fish products

1. Removing/bleaching bad matters on fish fillets.
2. Improving color and appearance of fish-fillet and other fish products
3. Improving the function of Thaifood-M or Thaifood-N.

Payment Term: T/T, L/C

calcium pyrophosphate

calcium pyrophosphate is a chemical compound formed by the reaction of pyrophosphoric acid and a calcium base.It is commonly used as a anti-caking agent in food industry.

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Sodium Stearoyl Lactate

Sodium stearoyl lactate is an organic compound used as a food additive. It is an emulsifier with a very high hydrophilic-lipophilic balance (HLB) and is therefore an excellent emulsifier for fat-in-water emulsions. It also functions as a humectant.

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ammonium citrate dibasic

Ammonium citrate dibasic is also named diammonium citrate or ammonium hydrogen citrate.It is a dibasic salt of citric acid and produced by complete neutralisation of citric acid with high purity ammonium hydroxide.It occurs as white colorless crystals. It is freely soluble in water with non-toxic.The PH value of ammonium citrate dibasic is often during 4.5 to 5.5 . And it easily deliquesces so that it should be kept in dry and airtight container .



   Ammonium citrate dibasic is mainly used as analysis reagent,buffer agent and textile           

   plasticizer material.It can be widely used in electronic capacitor industry also.Especially it

   can obviously improve performances of starch size film and adhesion of pure cotton yarn 

as a good textile auxiliary .

Ethoxylated Monoglyceride

Ethoxylated Monoglycerides have good dough strengthening characteristics but very little crumb softening. Dosage of this compound is rather critical as excess amounts cause excessive expansion which can lead to collapse of the bread when in the oven. The main reason to use this product is when more expansion of the product is desired.

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