Food and Nutrition

Sorbic Acid

Sorbic acid is an organic compound that is used as a preservative in the food and beverage industry. It is a white, crystalline powder with a slightly acrid taste. Sorbic acid is often used to inhibit the growth of molds, yeasts, and some bacteria in food products, thus extending their shelf life.

Butylated Hydroxyanisole (BHA)

BHA, or butylated hydroxyanisole, is a slightly yellow, waxy, solid synthetic antioxidant that belongs to the class of compounds known as hydroxytoluene and is commonly used in the food industry to prevent the oxidation of fats and oils, thereby extending the shelf life of various products.

Sorbitol

Sorbitol is a sugar alcohol that is a sweet-tasting, water-soluble compound that occurs naturally in some fruits but is often commercially produced from glucose. For commercial use, sorbitol is available in liquid, syrup, crystal, or powder form. Sorbitol is commonly used in the food industry, the pharmaceutical industry, and the cosmetics industry for a variety of applications.

Xanthan Gum

Xanthan gum is a polysaccharide, a type of sugar derived from natural sources. It is produced through the fermentation of sugars by the bacterium Xanthomonas campestris. Xanthan gum is a common food additive and has several useful properties, making it popular in the food industry.

Butylated Hydroxytoluene (BHT)

Butylated hydroxytoluene, commonly known as BHT, is a synthetic antioxidant that is widely used as a food additive. It is also employed in various industries, including cosmetics, pharmaceuticals, and the rubber and petroleum industries. BHT is added to products to prevent or slow down the oxidation of fats and oils, helping to extend their shelf life.

Liquid Glucose

Liquid glucose, also known as glucose syrup, is a viscous and clear sweetening agent made from hydrolyzed starch. It is a versatile ingredient used in the food and pharmaceutical industries for various purposes. Liquid glucose has a high viscosity and is often used to control the texture and consistency of food products. It contributes to the smoothness and mouthfeel of products like confectionery, ice cream, and sauces.

Sucralose

Sucralose is a no-calorie artificial sweetener that is about 320 to 1,000 times as sweet as sucrose (table sugar), two times as sweet as saccharin, and three times as sweet as aspartame. It is often used as a sugar substitute in various food and beverage products. Sucralose is derived from sucrose by replacing three of its hydroxyl groups with chlorine atoms. This modification makes sucralose highly resistant to metabolism by the body, allowing it to pass through the digestive system without being absorbed, leading to its calorie-free nature.

Dextrose Monohydrate

Dextrose monohydrate, also referred to as hydrated D-glucose, is a white crystalline powder typically sourced from plant starches such as corn and potato starch. It has a wide range of applications in the food, beverage, and pharmaceutical industries. It finds utility in beverage powders, caramel colouring, and various formulations, contributing to the extension of product shelf life.

Ascorbic Acid

Ascorbic acid, also known as vitamin C, is a water-soluble vitamin and a powerful antioxidant. Being water-soluble, ascorbic acid dissolves in water, and the body can easily absorb it in the digestive system.

Maltodextrin

Maltodextrin is a hygroscopic, spray-dried white powder that is produced from starch through partial hydrolysis. Due to flexible properties like moderate or neutral taste, binding properties, solubility, etc. It has a wide range of applications in the food and pharmaceutical industries.

Sodium Benzoate

Sodium benzoate is the sodium salt of benzoic acid, which exists in this form when dissolved in water. This compound is produced by treating benzoic acid with sodium hydroxide. On a commercial level, benzoic acid is produced by the partial oxidation of toluene with oxygen. Sodium benzoate is a common food preservative and is also used in various industrial applications.

Guar Gum

Guar gum is a natural food thickener and stabilizer that is derived from guar beans. The guar plant (Cyamopsis tetragonoloba) produces guar seeds, and the endosperm of these seeds is where guar gum is extracted. Due to its thickening and stabilizing properties, it is useful in food, feed, and industrial applications.

Corn Starch

Corn starch, also known as maize starch, is a carbohydrate extracted from corn (maize) kernels. It is a fine, powdery substance commonly used as a thickening agent in cooking and baking. Corn starch has a neutral taste and is often used to add thickness in various applications.