Food & Beverage Products
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CAS Number: 55589-62-3
Acesulfame Potassium (Acesulfame K or Ace K) is a calorie-free sugar substitute. It is 200 times sweeter than Sucrose (common table sugar), as sweet as Aspartame and one third as sweet as Sucralose. Like Saccharin, it has a slightly bitter aftertaste, especially at high concentrations. Unlike Aspartame, it is stable under heat, and even under moderately acidic of basic conditions, allowing it to be used as a food additive in baking or in products that require a long shelf life. When used in soft drinks, it is often blended with other substitutes, such as Aspartame and Sucralose to better emulate sugars' taste without the calories.
CAS Number: 64-19-7
Acetic Acid is a colourless liquid organic compound with the chemical formula CH3COOH. It is also called "Glacial Acetic Acid" when undiluted. Acetic acid is the main component of vinegar, and has a distinctive sour taste and pungent smell. In food preparation, Acetic Acid can be used as a flavouring and as a food preservative. The acid inhibits bacterial growth, keeping food safe from contamination.
Additional Acetic Acid Information
CAS Number: 9002-18-0
A white to yellow powder, Agar-Agar is a common addition to the food and beverage industry. Agar-Agar is an odourless and tasteless blend of two materials, agarose and agaropectin.
Products ranging from fruit preserves, ice creams, soups and desserts find Agar-Agar as a thickener, or within alcohol brewing as a clarification agent in countless goods.
CAS Number: 1066-33-7
Ammonium Bicarbonate is an inorganic compound which, chemically speaking, is the bicarbonate salt of ammonium. It is a solid that readily degrades to carbon dioxide, water and ammonia. It is typically used in the food industry as a raising agent for flat baked breads, biscuits, cookies and crackers.
CAS Number: 8050-81-5
Antifoams are an artificial product that is manufactured with the primary aim of reducing foaming in a range of goods without affecting the taste, smell, form or general properties. This makes it a great product in the food industry.
Food companies regularly employ antifoam into frying greases, and fried foods such as chicken nuggets to reduce the foaming and spitting of oils when under heat.
CAS Number: 50-81-7
Ascorbic Acid (Vitamin C and L-ascorbic acid), is a vitamin found in various foods and dietary supplements as a preservative and antioxidant.
It is widely used in the food industry for its range of uses. This includes (but isn’t limited to) an antioxidant in brewing, wine and cider manufacture, Preservative in meat production, where it helps maintain its colour, through to baking as an improver and as an inhibitor to discolouration in fruits, pulps and juices. Ascorbic Acid is also used to add further vitamin C in products that can lose this during their processing, such as Eggs, Milk, Butter and some baby foods.
Additional Ascorbic Acid Information
CAS Number: 22839-47-0
Aspartame is an artificial, non-saccharide sweetener that can be used as a sugar substitute in some foods and beverages and is approximately 200 times sweeter than sucrose (common table sugar). The taste of aspartame and other artificial sweeteners do differ from that of table sugar, though aspartame is said to come closest to sugar’s taste profile among the approved artificial sweeteners.
Like many other sweeteners, aspartame may break down into its constituent amino acids under conditions of elevated temperature or high pH. This makes aspartame less desirable as a baking sweetener, and prone to degrading in products with a high pH, which is required for a long shelf life. The stability of aspartame under heating can be improved to some extent by encasing it in fats or in maltodextrin.
Aspartame is a general-purpose sweetener that can be used in a large range of foods and beverages, including dairy, bakery, confectionery, soft drink and pharmaceutical applications, as well as syrups, salad dressings, snack foods and cereals to name just a few.
CAS Number: ---
Baking powder is a dry chemical leavening agent, comprised of a carbonate (or bicarbonate) and a weak acid. They are prevented from reacting prematurely by the inclusion of buffers such as Corn Starch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.
Most commercially available baking powders are made up of sodium bicarbonate and one or more acid salts.
Additional Baking Powder Information
CAS Number: 58-08-2
Caffeine is a bitter, white crystalline product and a stimulant drug. It is usually found in varying quantities in the seeds, leaves, and fruit of some plants. It is most commonly extracted from the coffee plant, the tea bush and the kola nut. Common applications for caffeine include sports / energy drinks and sports supplements.
CAS Number: 471-34-1
A white powder made from mining a range of rocks (such as chalk, limestone and marble). It is commonly used in food for a range of purposes such as acidity regulation, calcium supplementation, retaining or dying food a white colour and as a stabilizer in dairy products and many other industries.
CAS Number: 7440-70-2
A white, inorganic compound, Calcium Chloride is usually a crystalline solid when at room temperature formed as powders, prills, beads, grains and many more.
It is commonly used in food manufacturing as a sequestrant and firming agent for products such as canned vegetables, low sodium pickling, cheese making, brewing and far more.
CAS Number: 4075-81-4
Calcium Propionate as a food additive is used as a preservative and mould inhibitor in a wide variety of products, including baked goods, processed meats, canned fruits, batter mixes and some dairy products.
CAS Number: ---
Carrageenan is a family of polysaccharides made from seaweed. It is commonly used as a gelling, thickening and stabilizing agent within food. There are three types based on their sulfate levels - Kappa, Iota and Lambda. It is a vegetarian and vegan alternative to a wide range of gelatins.
It is primarily used within the dairy and meat industries as they bind strongly to food proteins. They can be used to stabilize and aid with the thickening and texture of these products. In addition to this it can be used in Desserts such as Ice Creams to sauces, beers and a range of vegetarian goods.
CAS Number: 9000-11-7
Carboxymethyl Cellulose is a cellulose salt produced via synthesis. It has a range of applications based purely on its degree of substitution and the structure of the material it is added to.
CMC is commonly used within ice cream, biscuit and bakery productions. Ice cream manufacturers use it to aid with the churning processes. Using CMC, it eliminates churners or extreme low temperatures via salt ice mixes. Bakeries commonly use CMC as a preparation agent to improve the quality of the loaf. This economy is also used in biscuit manufacture, reducing the amount of egg yolk or fats in the end product due to its composition.
Other applications range from a dispersion aid in sweet production to emulsification in chewing gums, margarines and peanut butter.
CAS Number: 77-92-9
Citric acid is a weak organic acid used mainly as a flavouring, preservative, acidifier and chelating agent in food and beverage applications. It is also used as an emulsifying agent in ice creams and as a tenderizer in processed meats.
Additional Citric Acid Information
CAS Number: 8001-31-8
An edible Oil manufactured from the internal meat of coconuts, Coconut Oil is a strong addition to a range of food applications. It is high in saturated fats and aids in cooking and shelf life extension.
You can find this used in a range of Asian foods and cooking, Pastries, Baked Goods and beyond.
CAS Number: ---
Colourants can be used in a range of food and beverage products to alter the final appearance of a product to more accurately express what the manufacturer wishes.
Whether it is a royal blue to a scarlet red and everything in between. The shade and concentration used in the product will give the perfect tone to everything from energy drinks through to seasonal biscuits.
CAS Number: 905-25-8
As the name suggests, it is the starch derived from the corn (Maize) grain.
Its primary use is in food as a thickening agent, such as in soups, sauces and in the production of corn syrup and other sugar syrups. As a versatile material, it does have a wide range of other uses, from an anti-sticking agent and use in baby powders as a drying agent to name a few others.
Additional Corn Starch Information
CAS Number: 868-14-4
Cream of Tartar (Potassium Bitartrate or Potassium Hydrogen Tartrate). It is manufactured by mixing potassium hydroxide with tartaric acid.
In food it is widely used as a stabilizer for egg whites and whipped cream, preventing crystallization in sugar syrups, reducing discoloration of boiled vegetables, as an acid ingredient in baking powder & as a sodium free salt substitute alongside Potassium Chloride.
Additional Cream of Tartar Information
CAS Number: 602087-7
Creatine is an organic compound that helps recycle ADP back into ATP. It is also used as a buffer. It can increase maximum power and performance in anaerobic exercise by 5 to 15%. Creatine is also reported to increase cognitive performance, and is marked in those who lack it in their diet currently.
This is suitable for vegetarians and vegans as Creatine has no animal origin. This along with its benefit in sport make it a potent nutritional supplement in the sports nutrition and medical world.
CAS Number: ---
Dextrose (Glucose, D-glucose and Corn Sugar) is a simple monosaccharide found in plants. In its crystalline form, this natural sugar can be used as a sweetening and texturizing agent, or as a fermentation substrate. In food it has wide ranging applications in the production of confectionery, breads, biscuits, cakes, flavourings, cereals, drinks, meats and many others.
Additional Dextrose Information
CAS Number: 7783-28-0
Diammonium Phosphate (DAP) is a colourless to white granule or powder that is commonly used in a range of food and beverage manufacturers throughout the UK.
In terms of applications, you can find DAP in a range of products that require yeast in manufacture. As such, it can be applied to baking and alcohol production as a nutrient in fermenting wines, aiding the rise of bread and far more.
CAS Number: 7558-79-4
Disodium Phosphate is a sodium phosphate used in a range of applications. It is usually seen as a white powder or granular and can come in a range of types. Most commonly seen as an anhydrous option, but can be seen as a dihydrate, heptahydrate and dodecahydrate.
It is most commonly used in food as a pH adjustment agent - many condensed milk products use this to prevent coagulation. Powdered goods also use this as an anti-caking agent and a thickener in powdered custards, gelatine and other quick puddings.
CAS Number: 149-32-6
Manufactured from corn, Erythritol is a non-caloric sugar alcohol that is an alternative to table sugar. It is 60-70% as sweet as sugar and sold as a white to colourless crystalline powder.
As a result, Erythritol is a widely used sweetener and flavour enhancer in the food and beverage industry. Products that use Erythritol include a range of confectionery, biscuits, juice blends, soft drinks to name just a few.
CAS Number: 57-48-7
Commercially, fructose is derived from sugar cane, sugar beets, and maize. Crystalline fructose is the monosaccharide, dried, ground, and of high purity. It is a natural sweetener, and is widely used as a substitute for sucrose (common table sugar).
All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods.
Additional Fructose Information
CAS Number: 9000-70-8
Gelatine (Gelatin) is a translucent, colourless and flavourless ingredient. It is traditionally (and still) produced from a range of animal body parts. The product is very brittle when dry, but becomes tactile and gum-like when moist. Other names include (but are not limited to) hydrolysed collagen, collagen peptides and collagen hydrolysate.
It is used in a range of desserts ranging from sweets, ice creams and yoghurts to name a few. It has been used as a major constituent of Jell-O and similar products. It has been used in more sweets and confections as time has gone on, with Jelly Babies, Marshmallows and even in candy corn to make their foundation.
Gelatine is applied as a thickener, stabilizer and texturiser in these along with yoghurts, margarines and cream cheeses. Many low fat and reduced-fat foods also use Gelatine to emulate the mouthfeel of their full-fat counterparts.
CAS Number: ---
A simple sugar, Glucose is usually made by plants through water and carbon dioxide. As the essential energy source, you can find it as a syrup predominantly and sometimes as a syrup.
You can find Glucose within baking, confectionery, soft drinks, fruit drinks and beyond as a thickener, sweetener and humectant throughout the UK.
CAS Number: 56-81-5
Glycerine (Glycerol or Glycerin) is a simple sugar alcohol used as an ingredient, sweetening agent, pharmaceutical agent, emollient and solvent. It is a colourless, odourless, clear, sweet-tasting viscous liquid. It is manufactured from a mixture of vegetable sources. Kilo also supply a non-palm specific option.
There are a range of uses, from baking, ice cream manufacture and other food uses, as an emulsifier, humectant and stabilizer in many products throughout the food industry.
Additional Glycerine Information
CAS Number: 9000-30-0
Guar Gum (Guaran) is a fibre extracted from guar beans. It is typically a free-flowing, off-white powder.
Predominantly used in the food industry as a thickening agent or emulsifier as it increases the viscosity of products in very small quantities. Typical uses are sauces, ice creams, baked goods and dairy products.
Mesh and CPS values can be specified also for varying results and application requirements.
Additional Guar Gum Information
CAS Number: 9000-01-5
Gum Arabic (Acacia Gum) is a gum produced from the sap of the acacia tree. It is used primarily in the food industry as a stabilizer, emulsifier and thickening agent in icing, fillings, chewing gum and other confectionery products.
CAS Number: 9004-65-3
HMPC (also known as Hypromellose) is a semi-synthetic polymer used as a food additive in a range of ingredients as an emulsifier, thickener and suspending agent. Commonly seen as a beige to off-white powder or granular product. It can dissolve in water but is also combustible.
Its most intriguing aspect is as a substitute for gluten in breads and baked goods. HPMC can act in a similar manner, helping the bread to rise. Beyond that, HPMC can be used as an alternative to other gums and gelatine due to its properties.
CAS Number: 9005-80-5
A dietary fibre manufactured by chicory, Inulin is an efficient product that stores energy for consumption. It is a white, soluble powder with a mildly sweet taste, usually around 10% as sweet as sugar.
Commonly found as an additive in processed and ready meal foods. This is because of its subtly sweet flavour and that it can replace sugar fat and flour easily. As well as its flexibility, Chicory inulin aids the uptake of calcium, which is a benefit to products such as vitamin and mineral enriched cereals.
CAS Number: 79-33-4 & 50-21-5
Lactic acid (Milk Acid) is created through the metabolism of glucose and glycogen, and commercially it is created through the fermentation of corn-starch, potatoes, molasses, and whey.
It is often used as an acidity regulator in the production of many products like yogurt, cottage cheeses, beverages, and confectionery. Brewers and wine makers can also use it to lower the pH in finished beers and in wine as an ingredient which improves the overall taste and flavour.
Additional Lactic Acid Information
CAS Number: 9000-40-2
Locust Bean Gum is a yellowish to white powder manufactured from the seeds of the carob tree.
It is commonly used as a thickener, stabilizer and gelling agent in a range of products from pet food to fruit jams. It is being increasingly used in food science and beyond due to its unique properties and applications as a result.
CAS Number: 6915-15-7 & 617-48-1
Malic acid is a dicarboxylic acid found in most living organisms, and is a contributor to the sour taste in fruits. The most common source of this compound is unripe fruit, and it is used widely as a food additive.
It is primarily used in soft drinks, cider, sweets and crisps. Sour sweets prefer Malic over Citric Acid as the sour profile is more intense. It is also used to produce a tart vinegar-like flavour in salt and vinegar crisps, and to balance sweetness in ciders and sweet drinks.
Additional Malic Acid Information
CAS Number: 9050-36-6
Maltodextrin is a starch-derived food additive that is commonly used in soft drinks and sweets to improve mouthfeel, as it is nearly tasteless, but does still provide a slight sweetness.
It is commonly used as an additive to improve appearance and texture, thicken sauces and dressings primarily, but are used as bulkers in supplements for fast release energy. Some low-fat peanut butters also use Maltodextrin to provide a similar texture, but with less fat.
Additional Maltodextrin Information
CAS Number: ---
Also known as powdered milk or dried milk is a dry form of traditional milk. The purpose of this is to preserve it and provide an extended shelf life due to its low moisture content. It is manufactured by evaporating milk gradually and consistently to dryness. There are a range of options for milk powders. These range from Whole Milk, Skimmed Milk, Buttermilk and Whey Products
CAS Number: 7758-23-8 / 10031-30-8 (Monohydrate)
Monocalcium Phosphate (MCP) is an inorganic compound sold traditionally as a white powder or colourless salt. You can find this regularly the food industry.
The most common application in the Food industry is as a leavening agent (to help products rise). Its acidic nature means it reacts with alkaline ingredients such as Sodium Bicarbonate to create Carbon Dioxide. This pressure causes the product to rise when baked. As such you can find MCP in a range of baking powders. Additional Sodium Bicarbonate Information
CAS Number: 7778-77-0
Monopotassium Phosphate (also known as MKP) is a phosphate commonly used in food as an antioxidant and as a source of phosphorous and potassium in food and drink.
Usually sold as a colourless or white crystalline powder, it is found in cheeses as an emulsifying salt, antioxidant in meats and an essential addition into many sports drinks.
CAS Number: 57-55-6
Mono Propylene glycol, is an organic compound which is generally a colourless, almost odourless, viscous liquid with a faintly sweet taste. It is hygroscopic and miscible with water, acetone, and chloroform.
In food production it is primarily used as a humectant and preservative, whilst also being one of the major ingredients in e-liquids (alongside Glycerine). It is also used in pharmaceutical and personal care industries as a solvent, in addition to being a carrier for oral, injectable and topical formulations. In terms of industrial use, it is commonly used in de-icing and antifreeze products as it is able to lower the freezing point of water.
Additional MPG Information
CAS Number: 142-47-2
Monosodium Glutamate (Sodium Glutamate or MSG) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.
It is used in the food industry as a flavour enhancer with an umami taste. This intensifies the meaty, savoury flavour of food as the naturally occurring equivalent does in foods such as stews and soups.
Additional MSG Information
CAS Number: 7558-80-7
Monosodium Phosphate (MSP) is a white to colourless powder manufactured as an inorganic sodium compound. Most commonly, you will find MSP as an Anhydrous product (MSPA) and is a common addition to food manufacture.
The most common uses of Monosodium Phosphate in food is as a pH buffering, thickening agent and emulsifier. Products that use MSPA includes evaporated milk, baking and even amongst non-food industries as well.
CAS Number: ---
PDV Salt is a free-flowing and highly pure salt. It receives its name from the content and process of manufacture, through the evaporation and drying of brines, which are then vacuum packed (PDV = Pure Dried Vacuum).
As an adaptable salt, you can find this being used throughout the food industry as a preservative and seasoning aid, particularly within meats and savoury snacks.
Additional PDV Salt Information
CAS Number: 9000-69-5
A saccharide manufactured from plants and fruits, Pectin is a common gelling agent in jams, jellies, sweets and dessert fillings.
In addition to this, milk and fruit drinks use Pectin as a stabilizer and natural fibre source. It can be found in a range of products and is commonly used due to its sole vegetable base.
CAS Number: 9005-65-6 (Polysorbate 80)
A strong emulsifier, Polysorbate is a synthetic, water-soluble but viscous liquid that is commonly used in foods. For example, adding Polysorbate to ice cream makes it smoother and more resistant to melting, whilst also keeping its shape as it melts.
CAS Number: 298-14-6
Also known as Potassium Hydrogen Carbonate, Potassium Bicarbonate is a white solid inorganic compound. It is manufactured by treating potassium carbonate with carbon dioxide.
It is commonly used as a leavening agent in baking as well as being used as an acidity regulator in medicines, club sodas and wines. A range of other non-food or beverage applications are available as well.
CAS Number: 584-08-7 & 6381-79-9
Potassium Carbonate is an inorganic white salt that is soluble in water. It is traditionally used in “old-style” soap production along with being used as a slight drying agent where products such as Calcium Chloride and Magnesium Sulfate may be incompatible (it is not suitable with highly acidic compounds).
Its primary uses are however in the manufacture of Southern and East Asian Cuisine for making Alkaline broths for noodles. Some wineries and mead breweries use this in the production of their alcohol as a buffering agent.
CAS Number: 7447-40-7
Potassium chloride (KCl) is a naturally occurring compound made up of potassium and chlorine.
It is used in food as a salt substitute, but due to its weak, bitter, un-salty flavour it is usually mixed with standard table salt to make a “low sodium” salt.
CAS Number: 16734-55-8
A white crystalline powder with a notable sulphur odour. It is mainly known as a chemical antioxidant or sterilant. It is most commonly used in alcohol, as an antioxidant or micro-organism inhibitor, in order to protect the colour and flavour of wines, whilst also acting as a stabilizer for beers and to remove/reduce off-flavours in beers.
CAS Number: 2463-61-5
Potassium sorbate is the potassium salt of sorbic acid. Its primary use is as a food preservative (E number 202). It is effective in a variety of applications including food, wine, and personal care. It comes in both a granular and powder form.
Potassium sorbate is used to inhibit moulds and yeasts in many food products, such as cheese, wine, yogurt, dried meats, apple cider, soft drinks, dried fruit and baked goods. Additionally, it is used to extend the shelf life of supplements and personal care products in addition to providing shelf-life stability. In the wine industry, potassium sorbate is used to prevent refermentation when paired with potassium metabisulphite. This is usually done with sweet and sparkling wines, but is also seen in some “hard” ciders.
Additional Potassium Sorbate Information
CAS Number: 9005-25-8
Potato starch is a fine powder, commonly applied as a viscosity aid in a range of food applications. Potato Starch is manufactured from the extraction of the potato plant before washing and drying.
You can find Potato Starch in a range of products ranging from crisps and soups to dressings, noodles, gluten-free baking and far more.
CAS Number: ---
A combination of two products, Disodium Inosinate (IMP) and Disodium Guanylate (GMP) and is usually used in food as a flavour enhancer.
Primarily added to foods such as noodles, crisps, crackers, sauces and similar – it is usually used to enhance glutamates as either a replacement or addition to Mono Sodium Glutamate. Additional Ribotide I&G Information
CAS Number: 7631-86-9
Silicon Dioxide (Silica) is a product usually used as a flowing agent and abrasive agent.
It is used as a free-flowing agent in powdered foods, spices and other products such as coffee creamer. Some drinks products use this as a fining agent.
CAS Number: 7758-16-9
An inorganic phosphate that is usually found as a white to off-white powder, Sodium Acid Pyrophosphate (SAPP) is commonly used in the baking industry.
It is most popularly used as a leavening agent alongside Sodium Bicarbonate in sweet baking. When SAPP reacts with Sodium Bicarbonate, Carbon Dioxide is formed. Beyond its use in baking, you can find it within canned seafood and potato products to maintain colour and aid water holding within cured meats.
CAS Number: 134-03-2
Sodium Ascorbate is a mineral salt of Ascorbic Acid (Vitamin C). Also known as a mineral ascorbate, it is more bio-available in comparison to any other vitamin C supplement. It is primarily used as a food additive as an antioxidant or acidity regulator. Primarily seen as a white or a very pale-yellow crystal or crystalline Powder.
CAS Number: 532-32-1
Sodium Benzoate is a dust free, white granular product. It is commonly used as an additive and preservative.
Common applications are as a preservative within acidic foods, carbonated drinks, fruit juices and jams. It is also commonly used to preserve medicine and cosmetics. Potassium Sorbate is a more common alternative in Soft Drinks within the UK.
Additional Sodium Benzoate Information
CAS Number: 144-55-8
Sodium Bicarbonate (Sodium Hydrogen Carbonate, Bicarbonate of Soda, Baking Soda) is a white crystalline or fine powder. It has a slightly salty taste, similar to that of Sodium Carbonate. It is mainly used in baking as a leavening agent and is usually a main component of baking powders.
CAS Number: 5968-11-6 (Anhydrous) & 6132-02-1 (Decahydrate)
Sodium Carbonate (Soda Ash) is a white, water soluble salt with an alkaline to salty taste.
It is used in food as an acidity regulator, anti-caking agent, and stabilizer. It is a component of ramen noodles, that gives them their unique texture and flavour and in sweets such as sherbet to create the fizzing sensation.
CAS Number: 126-96-5
Sodium Diacetate is a colourless solid that is manufactured by neutralising acetic acid. It is commonly manufactured in the food industry in a range of products.
Common applications within the food industries are as a flavouring agent - adding a "salt and vinegar" note to foods and also as a preserving agent by inhibiting microbes.
CAS Number: 10124-56-8
A phosphate used primarily as an emulsifier in the food industry. It is manufactured via heating other phosphates. It is soluble in water and is more aqueous in acidic situations. It is used within a range of items from maple syrups, cheese powders, dips, egg whites plus a range of dressings and sauces just to name a few.
CAS Number: 7681-57-4
Sodium Metabisulphite (Sodium Metabisulfite) is an inorganic compound primarily used as a disinfectant, antioxidant and preservative. In the food industry it is used as an antimicrobic, antioxidant and preservative for fruits and vegetables, juices and fish primarily. It is also a product used in water treatment to remove excess chlorine. Occasionally it is used as a bacteriostatic (anti-bacteria) in starches and sweeteners also.
Additional Sodium Metabisulphite Information
CAS Number: 7631-99-4
Sodium Nitrate is an alkaline salt that is very soluble in water. It is usually presented as a white to yellowish solid and is commonly used in the production of fertilizers, pyrotechnics and smoke bombs, glass and pottery enamels, food preservatives (esp. meats), and solid rocket propellant. It has a chemical formula of NANO3.
Its most common and widely used application is for use as a preservative and colour fixative in meat and poultry products.
CAS Number: 7632-00-0
An inorganic product that usually appears as a white to slightly yellow powder that is soluble in water. It has been classified as "probably carcinogenic for humans" by the IARC
In the meat industry, Sodium Nitrite is used to prevent botulism and add a pink shade to their products. More traditional preservation methods lead to a greying of colour. This improves the appearance and taste which improves customer acceptance based on reports.
CAS Number: 81-07-2
Sodium Saccharin is an artificial sweetener with virtually no energy. It is 300-400 times sweeter than sucrose (Table Sugar) but does have a bitter/metallic aftertaste. It is primarily used in the sweetening of drinks but is also found in sweets and sweet baked goods such as sugar-free biscuits.
CAS Number: 7758-29-4
A white to off-white powder, Sodium Tripolyphosphate (STPP) is a preservative and emulsifier in a range of foods.
Products that use STPP include seafood, meat and poultry as a preservative and a moisture retainer in the same items to maximise the "sale weight" of things.
CAS Number: 110-44-1
Sorbic Acid is an organic compound used as a food preservative. It is usually seen as a white to colourless solid that is soluble in water. It is traditionally used as an antimicrobial agent used to prevent the growth of mould, yeast and fungi. The side effect of adding Sorbate salts into food is that it will slightly raise the pH of the end product.
Sorbic Acid is traditionally used in foods such as cheese and bread-based goods.
CAS Number: 50-70-4
Sorbitol is a colourless solution used in a range of foods as a common sugar alcohol. It is manufactured by a range of vegetables to replace sugars in a range of foods. Products that use Sorbitol range from Peanut Butter and XX to YY, ZZ and beyond.
CAS Number: 8002-43-5
A Yellow to brown fatty substance, Soya Lecithin is a product manufactured from the extraction of Soybeans. This is commonly used as a means to create powders and liquids for the food industry.
It is primarily used as an additive, supplement and an emulsification agent. Its properties also make it a powerful flow aid and reasonable shelf-life extender within confectionery, margarine, cooking sprays, doughs and chocolate.
CAS Number: 56038-13-2
Sucralose is an artificial sweetener. It is listed as low to non-caloric as the majority of it is not broken down by the body. It is usually around 600 times sweeter than Sucrose (Table Sugar). It is chemically stable under heat and a range of pH conditions, so is a suitable option for baking or for items that require a long shelf life.
It is used primarily in food applications, and is usually paired with other sweeteners to assist with texture. Sucralose is non-hygroscopic, so does not bind to water. As a result, foods made with sucralose tend to be drier and less dense. Products that can use this include most low-sugar baking, alcohol, cheeses, chewing gum, puddings, sauces and syrups, sweets, seasoning blends, jams and soups just to name a few.
CAS Number: ---
A common and sweet-tasting carbohydrate, Sugar is a flexible addition to a range of food and beverage products. Also known as Sucrose, you can find this traditionally in sugar beet and cane, but also within fruits, honey and beyond.
With its distinctly sweet taste, you can find Sugar in applications ranging from baking and confectionary to soft drinks, energy drinks, cereal and many more.
CAS Number: 9005-25-8
Tapioca Starch is created when the storage roots of the cassava plant are extracted. It is a staple in many food cupboards and products and can be found throughout industries in the UK. It is sold as a fine white to off-white powder.
Many of the applications in food range from thickening soups, providing concrete bases for dough and even for additions to modern drinks. For example, a common tapioca based dough is used in Flatbreads, and Tapioca Balls have become a hallmark of Boba Teas.
CAS Number: 526-83-0
Tartaric Acid is a white crystalline acid that occurs naturally in many plants, particularly grapes, bananas, and tamarinds.
It is commonly used in energy drinks and sports supplements as a means to assist the function of your CNS and eyes addition to assisting with maintaining hydration and electrolyte balance. Due to these side effects, it commonly used as a means to boost athletic performance. It acts as a very mild nervous system depressant, allowing for longer and harder exercise routines whilst minimizing damage to the body.
Additional Tartaric Acid Information
CAS Number: 107-35-7
Taurine is an amino acid that occurs naturally in the body, and can be manufactured from natural and synthetic sources. It is usually sold as a white, crystalline powder.
It is commonly used in energy drinks and sports supplements as a means to assist the function of your CNS and eyes addition to assisting with maintaining hydration and electrolyte balance. Due to these side effects, it is commonly used as a means to boost athletic performance. It acts as a very mild nervous system depressant, allowing for longer and harder exercise routines whilst minimizing damage to the body.
CAS Number: 7320-34-5
A white to off-white powder, Tetra Potassium Pyrophosphate (commonly known as TKPP) is used primarily a buffering agent and moisture retention aid.
In terms of products, you can find this in milk and meats use TKPP to aid in extending shelf life, improving texture and retain moisture, all without providing additional sodium content.
CAS Number: 7722-88-5
Tetrasodium Pyrophosphate (Also known as Sodium Pyrophosphate, TSPP or tetrasodium phosphate). A phosphate that us usually seen as a white to colourless crystalline powder. It is most prevalently used in the manufacture of food and pharmaceutical products.
In the food industry, TSPP can be seen as a buffering and dispersing agent in a number of products along with its use as a thickening agent and emulsifier. Some of its more common applications include chicken nuggets, marshmallows, pudding, crab, tuna and a range of soy-based products.
CAS Number: 13463-67-7
Titanium Dioxide is a common oxide, naturally occurring in minerals such as rutile, anatase and brookite. It is usually seen as a white powder and is used most commonly in food colourings and whitening agents.
Additional Titanium Dioxide Information
CAS Number: 7758-87-4
Tri Calcium Phosphate is a phosphate made of a mineral (calcium salt) and phosphoric acid. It is commonly provided as a white powder. It is primarily used as an anticaking agent in a wide range of industries.
CAS Number: 866-84-2
Tripotassium citrate (Potassium Citrate) is a potassium salt of citric acid. It is commonly a white, crystalline powder. It is primarily used as an acidity regulator in food or as a buffering or sequestering agent in a range of soft drinks, or as a replacement for Tri Sodium Citrate when a low sodium content is required.
CAS Number: 68-04-2 (6132-04-3 for Dihydrate and 6858-44-2 for Pentahydrate)
Trisodium Citrate is a mildly basic acid used traditionally as a buffer. It as a saline, mildly tart flavour.
Its main use is as a food additive either for its flavour or as a preservative in a range of applications from beverages and drink mixes, to ice cream, jams and wine to name a few. Other uses include being used as an acidity regulator (buffering agent) to help a product resist pH change.
Additional TSC Information
CAS Number: 7601-54-9
A white, granular or crystalline solid, Trisodium Phosphate (TSP, TSPA) is commonly used as a food additive alongside monosodium phosphate and SAPP.
Within food, it is commonly used in the manufacture of soft cheeses and to add alkalinity in foods. Many cereals use this to reduce cooking rates along with creating a more cream to yellow colouring the final product.
CAS Number: 9005-25-8
Wheat Starch is a white, odourless and tasteless powder that can be manufactured by the extraction from the roots of wheat plants. Its bland profile and flexible application range, it shows why many products use starches up and down the UK.
Typical Applications within the food industry ranges from thickeners, extenders, stiffening agents and far more. As such, Wheat Starch can be found in foods such as custards, soups, jellies, confectionery and even in processed meats.
CAS Number: 11138-66-2
Xanthan gum is a polysaccharide that’s commonly used as a food additive. It is a cream-white powder that readily dissolves in hot or cold water to create a highly viscous solution, suspension or gel at low concentrations.
It is used in foods most commonly in sauces and salad dressings. Other food uses include in ice cream to create the pleasant texture (similarly to Guar Gum and Locust Bean Gum), Gluten Free Baking to give dough or batter a “stickiness” that is usually only achieved with the gluten and in thickening egg substitutes, replacing the fats traditionally found in yolks.
Additional Xanthan Gum Information
CAS Number: 87-99-0
A sugar alcohol used as a sugar substitute. It is a colourless to white solid that is soluble in water. It is commonly used as a product to promote better dental health. It is absorbed slower than standard sugar and contains approximately 40% fewer calories.
It is used in foods primarily as it has a very similar sweetness level to sugar, but is more heat stable, making it less suitable to caramelisation in manufacturing. It does however lower the freezing point of mixtures that use it.
CAS Number: 58-86-6
A sugar isolated from wood, hence its name. It is a main constituent of biomass. It is commonly seen as a colourless to white crystalline Powder.
It can be used in a range of beverage, pharmaceutical and in personal care for a range of applications, from being used as a sweetener, intermediate and flavour/fragrance agent to name just a few.
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