Food & Nutrition

HUMAN FOOD

ACIDULANTS

Acetic Acid

Acetic acid is used in the manufacture of vinyl acetate (VAA) and also widely used in industrial synthesis. Its most common form, vinegar, contains about 6% acid, making it a unique ingredient that is used extensively in chemical manufacturing and in everyday life.

Chemical Formula : C2H4O2 CAS Number: 64-19-7

Citric acid

Citric acid is edible. It is mainly used as a flavoring and preservative in foods and beverages, especially soft drinks and candies. In some applications it acts as a pH regulator.

Chemical Formula : C6H807 CAS Number: 77-92-9

Phosphoric Acid 85% Food Grade

Food grade phosphoric acid is used to acidify foods and beverages, such as sodas and jams. Also used as a disinfecting agent in the dairy industry and other food industries such as Vegetable Oil Refining.

Chemical Formula: H3PO4 CAS Number: 7664-38-2

Lactic Acid

Lactate is the conjugated base (the ionized form) of lactic acid. It is used in the food industry as an additive (acidifier, antioxidant or flavor enhancer) and can be found in the form of salts: Sodium, Calcium and Potassium.

Chemical Formula: C3H6O3 CAS Number: 79-33-4

Malic Acid

Malic acid is a dicarboxylic acid common in the plant kingdom and contributes primarily to the acidity of green apple juice. It is present in pears, apples, grapes and most wines. Although the amount present decreases as the fruit ripens, it still contributes a tangy taste to wine. Malic acid is converted to lactic acid, which is much milder, through the malolactic fermentation used in winemaking.

Chemical Formula: C4H6O5 CAS Number: 6915-15-7

STARCHES AND DERIVATIVES

Native corn starch

It is a gluten-free thickener used in soups, custards, sauces, pie fillings and a multitude of other products such
as puddings, filled cakes, prepared mixes and cereals.
Chemical Formula: C27H48O20 CAS Number : 9005-25-8

Native potato starch

Native potato starch consists of amylose and amylopectin molecules composed of glucose units. It is a
universal binder and thickener with good texturizing, expanding and filtering properties.
It is heat soluble and is used in ready meals, baby food, sauces and soups.
Chemical Formula: (C6H10O5)n CAS Number : 9005-25-8

Native wheat starche

The pure taste of native wheat starches is ideal for baked goods and surimi. These starches are also used in
noodles, pasta, puddings, soups, meats as well as canned foods, cereals and candies.
Chemical Formula: (C6H10O5)n CAS Number: 9005-25-8

Native Waxy Corn Starch

It is a gluten-free native starch that helps formulate textures in a variety of food applications including fillings,
custards, decorations and sauces.
Native waxy corn starch also offers formulation benefits such as water retention and a role as a thickener and
bulking agent.
Chemical Formula: C30H52O26 CAS Number: 9037-22-3

Dextrin

Dextrin can be produced from any starch. It can be a white, yellow or brown water-soluble powder and can be
used as an adhesive for paper products.
Unlike maltodextrins and syrup solids widely used in foods, only white dextrin can be used in prepared bakery
foods as a fat replacer.
Chemical Formula: C18H32O16 CAS Number: 9004-53-9

Dextrose

It is a simple sugar made primarily by plants and most algae during photosynthesis. It is chemically identical to
glucose and is often used in baked goods as a sweetener.
Chemical Formula: C6H12O6 CAS Number: 50-99-7

Tapioca starch

Tapioca is a starch extracted from the root of the cassava plant. Similar in appearance to that of corn and
potato, white, shiny and almost ethereal, it is composed mainly of amylose and amylopectin, two components
that give it thickening properties. Tapioca starch is a carbohydrate product very rich in native starch that has
excellent binding properties, and can be used as a gluten-free carbohydrate in foods (pasta, desserts, cheese,
sauces) and as an energy source in animal feed.
Chemical Formula: C20H36O16 CAS Number: 9057-02-7

Maltodextrin

It is a polysaccharide used as a food additive. Maltodextrin is mainly derived from vegetable starch (corn, rice,
potato or wheat) and is commonly used in the production of soft drinks and candies. It is also used in chips,
peanut butter to reduce fat content while maintaining texture and can even be taken as a dietary supplement
for athletes.
This additive is easily digestible and can be moderately sweet or almost tasteless.
Chemical Formula: (C6H10O5)n CAS Number: 9050-36-6

Glucose syrup

It is a syrup derived from the hydrolysis of starch, used in industrial fermentation and in foods to add volume
and soften texture. Acting as a thickener, humectant and sweetener, it is also used in the manufacture of
confectionery products, beer and some pre-made bakery products.
Chemical Formula: C6H14O7 CAS Number: 8029-43-4

ANTI-CAKING AGENTS

Calcium Carbonate

Commonly used as a filler in paints, especially matte emulsion paints, it is also added as a raw material
in sugar refining.
Chemical Formula: CaCO3 CAS Number : 471-34-1

Silicon Dioxide

Silicon dioxide is widely used in the food industry as a food additive approved by regulatory authorities. It is
used as an anti-caking agent, texture enhancer, suspending agent, and glazing agent in various food products
such as spices, seasonings, bakery products, dairy products, beverages, and more. It helps prevent particle
agglomeration, improves powder flowability, and maintains formulation stability. It is considered safe to
consume in authorized quantities and generally does not pose risks to human health.
Chemical Formula: SiO2 CAS Number: 7631-86-9

ANTIOXIDANT

Ascorbic acid

Ascorbic acid is used as a food additive mainly to fight against oxidation, as well as in food supplements. It is
also widely used as a dietary supplement, as it is a form of vitamin C, an essential dietary component.
Chemical Formula: C6H8O6 CAS Number: 50-81-7

FLAVOURS AND FLAVOURINGS

Coffee Extract

Coffee extract is a concentrated solution or substance derived from coffee beans, which are the seeds of the
Coffea plant. Coffee is one of the most popular beverages globally, and its extract is used in various
applications beyond traditional coffee brewing.

Vanillin

Vanillin, or 3-methoxy-4-hydroxybenzaldehyde (C8H8O3) is an aromatic aldehyde found in vanilla beans
(a bean contains between 1.6% and 1.8%). However, vanillin is most often chemically synthesized.
Vanillin is the most widely used flavoring in the world.
Chemical Formula: C8H8O3 CAS Number: 121-33-5

Ethyl Vanillin

Ethyl vanillin is used as a flavoring agent in the manufacture of chocolate, vanilla sugar and other food
applications. Its aromatic power is three to four times greater than that of Vanillin.
Chemical Formula: C9H10O3 CAS Number : 121-32-4

COLORANTS

Natural Colors

Anthocyanin (E163)

Anthocyanin is found in various fruits and vegetables like berries, grapes, and red cabbage. Anthocyanins do
not have a single chemical formula, as they are a group of water-soluble pigments with varying structures.

Chlorophyll (E140)

Found in green plants, especially leafy vegetables like spinach, and has CAS Number
1406-65-1.

Caramel (E150)

Caramel Color is a natural color obtained by heating sugar, commonly used in food and beverages. The
specific chemical formula and CAS number depend on the type of caramel.

Turmeric (E100)

Tumeric colo ris obtained from the turmeric root, which contains the yellow pigment curcumin. The chemical
formula for curcumin is C21H20O6, and its CAS number is 458-37-7.

Annatto (E160b)

Annatto color is extracted from the seeds of the achiote tree and used as a yellow to orange colorant. The
main coloring component in annatto is bixin, with the chemical formula C25H30O4 and CAS Number 6983-79-
5.

Titanium Dioxide (TiO2)

Titanium dioxide is a white, naturally occurring mineral compound with the chemical formula TiO2. It is widely
used as a white pigment in various industries, including paints, coatings, plastics, cosmetics, and food

products, due to its high refractive index, opacity, and ability to scatter light, resulting in bright and white
appearance.

SYNTHETIC COLORS

Tartrazine

Tartrazine is a yellow color commonly used in food, beverages, and pharmaceuticals. Its chemical formula is
C16H9N4Na3O9S2, and its CAS Number is 1934-21-0.

Allura Red

Allura Red is a red color widely used in foods, beverages, and cosmetics. Its chemical formula is
C18H14N2O5S, and its CAS Number is 25956-17-6.

Brilliant Blue

Brillant blue color is used in foods, beverages, and pharmaceuticals. Its chemical formula is
C37H34N2Na2O9S3, and its CAS Number is 3844-45-9.

Sunset Yellow

Sunset Yellow is a yellow-orange color found in food and beverages. Its chemical formula is
C16H10N2Na2O7S2, and its CAS Number is 2783-94-0.

Erythrosine

Erythrosine is a red color used in some foods, candies, and oral pharmaceuticals. Its chemical formula is
C20H6I4O5, and its CAS Number is 16423-68-0.

PRESERVATIVES

Benzoic acid

Benzoic acid is an aromatic carboxylic acid naturally present in many plants. It is used as a preservative in
foods because it inhibits the growth of mold, certain bacteria and yeast. It is also used in acidic beverages
such as fruit juices, soft drinks, pickles and other acidified foods.
Chemical Formula: C6H5CO2H CAS Number: 65-85-0

Salicylic Acid

Salicylic acid is used as a food preservative, antiseptic and bactericide. It is an indirect food additive that can
only be used as a component of adhesives. However, it is counted as an effective ingredient in skin care
products (specifically in acne treatments) and in dandruff treatments.
Chemical Formula: C6H4(OH)COOH CAS Number : 69-72-7

Sorbic Acid

Sorbic acid is an unsaturated fatty acid that exists as a white crystalline solid. It is an additive used as a
preservative in food products based on fruits and vegetables, such as yogurt and cider, as well as in light
mayonnaise and margarine.
Chemical Formula: C6H8O2 CAS Number : 110-44-1

Sodium benzoate

Sodium benzoate is used as an antifungal preservative in cosmetic products and as a food preservative in
low-fat jams, flavored drinks, sauces, chewing gum and olives.
Chemical Formula: C7H5NaO2 CAS Number : 532-32-1

Potassium Sorbate

Potassium sorbate is a potassium salt of sorbic acid. It is a white crystalline powder or granular substance.

Potassium sorbate is commonly used as a food preservative to inhibit the growth of microorganisms and

extend the shelf life of various food and beverage products. It is effective against molds, yeasts, and certain

bacteria. Potassium sorbate is widely used in a range of food products, including baked goods, dairy products,

beverages, sauces, dressings, and processed meats. It is considered safe for consumption when used within

regulatory guidelines.

Chemical Formula: C6H7O2K CAS N° : 590-00-1.

ACIDITY CORRECTORS

Citric Acid

Citric acid, also edible, is mainly used as a flavoring and preservative in foods and beverages, especially
soft drinks and candies. Citric acid, one of the strongest acids, is generally used to improve the
effectiveness of soaps and textile detergents in the cleaning industry.
Chemical Formula: C6H807 CAS Number : 77-92-9

Malic acid

Malic acid is a dicarboxylic acid common in the plant kingdom and contributes primarily to the acidity of green
apple juice. It is present in pears, apples, grapes and most wines. Although the amount present decreases as
the fruit ripens, it contributes a tart taste to wine. Malic acid is converted to lactic acid, which is much milder,
through the malolactic fermentation used in winemaking.
Chemical Formula: C4H6O5 CAS Number : 6915-15-7

Ammonium bicarbonate

Ammonium bicarbonate, AMBIC, is a white crystalline solid soluble in water. It is mainly used in the baking
industry to improve the volume and color of steamed bread. It is also used in low water content products such
as English cookies. However, it cannot be used for large, moist baked goods such as regular cakes.
Chemical Formula: NH4HCO3 CAS Number : 1066-33-7

Sodium bicarbonate

Sodium bicarbonate, a salt also known as baking soda, is an excellent way to remove odors and pesticides
from fruit. It is also used in food (cooking and baking) and household applications as well as in the treatment
of fumes.
Chemical Formula: NaHCO3 CAS Number: 144-55-8

Sodium Carbonate

It is mainly used in the manufacture of paper, glass, soap, viscose and detergents.
As a food additive, it acts as an acidity regulator, anti-caking agent, leavening agent and stabilizer. Sodium
carbonate, which neutralizes citric acid due to its anti-acid effect, is also included in the composition of
medicines.
Chemical Formula: Na2CO3 CAS Number: 497-19-8

Sodium Diacetate

Sodium diacetate is the salt of acetic acid, used as a preservative to adjust the acidity of foods and extend the
shelf life of foods in bread and meat. It is also used as a flavoring agent to impart a vinegar-like taste to salty
foods.
Chemical Formula: C4H6Na2O4 CAS Number: 126-96-5

Calcium Phosphate

Calcium phosphate is a family of materials and minerals with calcium ions. It is used as an emulsifier,
stabilizer and pH regulator. Different variants are used as flour additives, acidulants, anti-caking agents,
dough conditioners and yeast nutrients.
Chemical Formula: Ca3O8P2 CAS Number: 7758-87-4

Potassium Phosphate

Potassium phosphate is a potassium salt and an inorganic phosphate. It is used as a buffer in foodstuffs, in
phosphate mixtures for phosphated meat products and in emulsifying salts for processed cheese products.
Potassium diphosphate (DKP), also known as dipotassium phosphate or dibasic potassium phosphate, is a
chemical compound. Its chemical formula is K2HPO4. It is composed of potassium ions (K+) and phosphate
ions (HPO4 2-).
Potassium diphosphate is often used as a food additive, particularly as an acidity regulator and preservative. It
is used in certain food products to adjust pH and improve product stability and texture.
Chemical Formula: KH2PO4 CAS Number: 7778-77-0

Sodium Phosphate

Sodium phosphate is a generic term for sodium salts. It comes in the form of powder or colorless to white
crystalline granules. It is often used as an emulsifier in processed cheese, thickener and leavening agent for
baked goods. Sodium phosphate helps keep deli meats and bacon moist to prevent spoilage and also helps
to raise the dough in commercially prepared cakes and breads.
Chemical Formula: Na3PO4 CAS Number : 7601-54-9

Sodium Acid Pyrophosphate E450(i) / SAPP 28 / SAPP 40

Sodium acid pyrophosphate (SAPP), is an inorganic salt that consists of two sodium ions (Na+) and the
pyrophosphate ion (H2P2O7-).
Sodium acid pyrophosphate is widely used in the food industry as a leavening agent, pH regulator, and
stabilizer. It is commonly found in baking powder formulations, where it reacts with baking soda (sodium
bicarbonate) to release carbon dioxide gas, leading to the expansion and rising of dough or batter. This gas
release contributes to the light and fluffy texture of baked goods.
Additionally, sodium acid pyrophosphate can act as a buffering agent to control and adjust the pH of certain
food products, prevent undesirable discoloration, and enhance the stability of emulsions. It is commonly used
in Baking Powder, processed meats, canned seafood, potato products, and various bakery items.
Chemical Formula: Na2H2P2O7 CAS Number: 7758-16-9.

DAIRY DERIVATIVES

Lactose

Lactose is a disaccharide used in the food industry, especially in dairy products. It is a sugar that appears as a
white, non-hygroscopic, water-soluble solid with a slightly sweet taste.
It is used as a stabilizer for flavors and pharmaceutical products. Its addition is necessary for infant formulas
to match the composition of breast milk.
Chemical Formula: C12H22O11 CAS Number : 63-42-3

Whey

Whey is the liquid that remains after the coagulation of milk during cheese production. It is mainly composed
of water, lactose, milk proteins, minerals, and vitamins.
Chemical formula: The chemical formula of whey can vary depending on its precise composition, but it is
generally represented by C12H22O11, which corresponds to the formula of lactose, the main carbohydrate
present in whey.
Chemical Formula: C12H22O11 CAS Number: Not specified

Milk Powder

Milk powder is produced by evaporating milk to dryness in order, for example, to preserve it longer. It is used
as an additive in the manufacture of confectionery such as chocolate and caramel sweets, in infant formula
and in bakery products, even in homemade bread recipes.
Chemical Formula: not specified CAS Number : 68514-61-4

EMULSIFIERS

Soy lecithin

Soy Lecithin iis a complex mixture of soybean-derived phospholipids. However, it’s important to note that soy
lecithin is a complex mixture of different phospholipids, such as phosphatidylcholine,
phosphatidylethanolamine, and phosphatidylinositol, so its formula can vary depending on its exact
composition.
Chemical Formula: C42H80O9N4P CAS Number: 8002-43-5

Mono and Di Glyceride of Fatty Acids E 471

E471 is a food additive used in the food industry. It is also known as mono- and diglycerides of fatty acids.
This additive is derived from either plant or animal sources and is used as an emulsifier, stabilizer, and
texturizing agent in many food products.
The E471 is commonly added to processed foods such as baked goods, desserts, dairy products, margarines,
and ice creams. It helps improve the stability of emulsions, prevent ingredient separation, and give a creamier
texture to the finished products.
Chemical Formula: Not specified CAS Number: Not specified

Glyceryl Esters of fatty acids E 472

E472 refers to glyceryl esters of fatty acids, which are emulsifiers derived from fats and vegetable oils. They
are used in a variety of food products such as bakery goods, creams, margarines, spreads, and sauces to
stabilize emulsions and improve texture.

Polysorbate 80 (E433)

Polysorbate 80 is a commonly used emulsifier in the food industry. It is used in dairy products, ice creams,
sauces, and desserts to stabilize emulsions, improve texture, and promote uniformity of mixtures.
Chemical Formula : C64H124O26. CAS Number: 9005-65-6.

Polyglycerol Ester of Fatty Acids E 475

E475 is a food additive used in the food industry. It is also known as polyglycerol esters of fatty acids. This
additive is derived from natural fats and oils and is commonly used as an emulsifier in various food products.
E475 is primarily added to improve the stability and texture of food products. It helps in creating and
maintaining uniform mixtures of ingredients that would otherwise separate, such as oil and water. By acting as
an emulsifier, E475 enhances the shelf life and overall quality of processed foods.
Furthermore, E475 can contribute to the smoothness, creaminess, and mouthfeel of certain products like
margarine, ice cream, and spreads. It helps in achieving a consistent and desirable texture while ensuring that
the different components of the food remain well blended.
It is important to note that E475 is generally considered safe for consumption when used within the permitted
levels set by regulatory authorities.
Chemical Formula: Not specified CAS Number: Not specified

THICKENERS / GELLING AGENTS

Carrageenan

Carrageenan is a food additive derived from certain species of red seaweed. It is a naturally occurring
polysaccharide that is widely used in the food industry for its gelling, thickening, and stabilizing
properties.
Carrageenan is commonly used in a variety of food products, including dairy alternatives, processed
meats, desserts, beverages, and sauces. It helps improve the texture, viscosity, and mouthfeel of these
products, providing a smooth and creamy consistency.
As a gelling agent, carrageenan forms a gel-like structure when combined with water, giving foods a
desired firmness or structure. It also acts as a stabilizer, preventing ingredient separation and maintaining
the overall quality and appearance of food products.
Chemical Formula : (C55H97O34)n CAS Number: 9000-07-1

LM Pectin

LM pectin, or Low Methoxyl Pectin, is a type of pectin commonly used as a food additive. Pectin is a complex
polysaccharide found in the cell walls of plants, particularly in fruits and vegetables. LM pectin is derived from
citrus peel or apple pomace.
LM pectin differs from other types of pectin in its degree of methylation, which refers to the presence of methyl
ester groups on the pectin molecules. LM pectin has a low degree of methylation, meaning it has fewer methyl
ester groups compared to high methoxyl pectin.
LM pectin is primarily used as a gelling agent and thickener in food products. It forms gels in the presence of
calcium ions and under specific pH conditions. This makes it suitable for applications such as jams, jellies,
fruit preparations, and other products where a gel-like texture is desired.

Chemical Formula : Not specified CAS Number: Not specified

HM Pectin

HM Pectin refers to a high degree of methylesterification pectin. Pectin is a polysaccharide naturally present in
plants, primarily in fruits. It is used in the food industry as a thickener, stabilizer, and gelling agent.
Pectin is often classified based on its degree of methylesterification, which corresponds to the degree of
methylation of the carboxyl groups present in the pectin molecule. Methylation influences the gelling and
textural properties of pectin. High methylesterification pectin, or HM pectin, has a high degree of methylation,
which means it contains a larger number of methyl groups.
HM pectin is commonly used in the food industry to form gels, particularly in the preparation of jams, jellies,
and fruit pastes. It can also be used as a thickener in dairy products, desserts, sauces, and beverages to
provide consistency and improve texture.
Chemical formula: Not specified CAS number: Not specified

Carboxymethylcellulose: CMC

Carboxymethylcellulose (CMC) is a salt commonly used in reduced-fat and gluten-free food products. It is also
used in laundry detergents, in ophthalmology as a lubricant for artificial tears and as a thickening agent in the
oil drilling industry.
In the food industry, carboxymethylcellulose is used specifically in the manufacture of ice cream, the
preparation of baked goods such as bread and cakes, and in high quality candies and cookies. It is also used
in chewing gums, margarines and peanut butter as an emulsifier.
Chemical Formula: [C6H7O2(OH)x(C2H2O3Na)y]n CAS Number : 9004-32-4

Guar Gum

Guar gum, also known as Guaran, is a polysaccharide called galactomannan, which consists of mannose and
galactose units.
Guar gum is a natural polysaccharide extracted from the seeds of the guar plant, which is native to India and
Pakistan.
Chemical Formula: (C6H10O5)n-(C6H12O6)m CAS number: 9000-30-0

Xanthan Gum

Xanthan gum is a polysaccharide produced by the fermentation of carbohydrates, primarily glucose, by the
bacterium Xanthomonas campestris. The exact structure of xanthan gum is complex and consists of repeating
units of glucose, mannose, and glucuronic acid.
Chemical Formula: (C35H49O29)n CAS number: 11138-66-2.

Carob gum

Carob gum is a vegetable galactomannan gum extracted from the seeds of the carob tree.
This gum is used as a thickening agent in packaged foods and in cooking.
Chemical Formula: C10H11CIN2O2 CAS Number : 9000-40-2

DEHYDRATED AND FREEZE-DRIED FRUITS AND VEGETABLES

Dehydrated or Freeze-dried fruits

Dehydrated fruits are typically obtained by removing the water from fresh fruits, either through hot air drying or
vacuum dehydration.
Freeze-dried fruits, on the other hand, undergo a process called lyophilization, which is an advanced form of
dehydration. This process involves freezing the fruits at very low temperatures, followed by vacuum
dehydration where the ice is sublimated, meaning it is transformed directly from a solid to a gas without going
through the liquid state. Lyophilization allows for optimal preservation of the nutrients, flavor, and texture of the
fruits, resulting in lightweight, crispy fruits with a long shelf life.

Dehydrated or freeze-dried

Dehydrated or Freeze-dried fruits

Freeze-dried vegetables, on the other hand, undergo a process called freeze-drying or lyophilization. This
involves freezing the vegetables at very low temperatures and then subjecting them to a vacuum environment,
where the frozen water content is directly converted into vapor without passing through the liquid phase. This
process helps to retain the original shape, color, flavor, and nutritional content of the vegetables. Freeze-dried
vegetables are lightweight, have a long shelf life, and can easily rehydrate when added to dishes or
consumed as a snack.
Both dehydrated and freeze-dried vegetables are commonly used in soups, stews, salads, trail mixes, and
various other culinary applications. They offer a convenient and long-lasting alternative to fresh vegetables,
particularly in situations where fresh produce may not be readily available or practical to use.

HUMECTANTS:

Mono Propylene Glycol

Mon propylene glycol (MPG), also known as 1,2-propanediol, is a viscous and colorless liquid widely used in
various industries such as food, cosmetics, pharmaceuticals, antifreeze solutions, chemicals, and solvents.
Chemical Formula: C3H8O2 CAS Number: 57-55-6.

Sorbitol

Sorbitol is a sugar alcohol that the human body metabolizes slowly. It is commonly used in beverages, dairy
products, confectionery, and bakery products. It is a crucial ingredient in foods that require long shelf life.
Chemical Formula: C6H14O6 CAS Number: 50-70-4.

Xilitol

Xylitol is another example of a sugar alcohol used in various food and dental products. Xylitol is a natural
sweetener extracted from plant sources such as birch bark and is often used as a sugar substitute due to its
similar sweetening power. It is widely used in sugar-free chewing gums, confectionery, bakery products, and
other food items where a sweet taste is desired without the negative effects of sugar on teeth and blood sugar
levels.
Chemical Formula: C5H12O5 CAS Number: 87-99-0.

GASIFIERS OR LEAVENING AGENTS

Ammonium bicarbonate

Sodium Bicarbonate

of fumes.
Chemical Formula: NaHCO3 CAS Number: 144-55-8

Sodium Carbonate

Calcium Phosphate

Sodium Phosphate

Sodium phosphate is a generic term for a variety of sodium and phosphate salts. It is widely used in various
food and water treatment applications. It is often used as an emulsifier for processed cheese, a thickener and
leavening agent for baked goods and also to control the pH of processed foods.
Chemical Formula: Na3PO4 CAS Number : 7601-54-9

Diammonium phosphate

Di-ammonium phosphate is an ammonium phosphate salt, also known as DAP, is widely used as a fertilizer
and additive in the food industry.
Chemical Formula: (NH4)2HPO4 CAS Number: 7783-28-0

MELTING SALTS

Sodium Citrate

Sodium citrate, a salt derived from citric acid, comes as a white crystalline powder or white crystals. It is
widely used as a stabilizer, emulsifier, acidity regulator in soft drinks, sausages, jams, candies, processed
cheese, wine, ice cream and yogurt.
Chemical Formula: C6H5Na3O7 CAS Number : 994-36-5

Potassium Citrate

Potassium citrate is a potassium salt of citric acid. It is commonly used as a food additive and dietary
supplement. It is a white, crystalline powder that is highly soluble in water. Potassium citrate is known for its
alkalizing properties and is often used to regulate acidity in food and beverages.
Chemical formula: K3C6H5O7 CAS Number 866-84-2.

Calcium Citrate

Calcium citrate is a calcium salt of citric acid. It is commonly used as a food additive and dietary supplement.
It is a white, crystalline powder that is soluble in water. Calcium citrate is known for its ability to provide a
readily absorbable form of calcium, making it an effective source of this essential mineral. It is often used as a
calcium supplement to support bone health and to prevent or treat calcium deficiencies.
Chemical Formula: Ca3(C6H5O7)2 CAS Number: 813-94-5

Sodium phosphate - Na3PO4

Sodium phosphate refers to a group of salts that contain sodium and phosphate ions. These salts are
commonly used as food additives and are also found in various other industries.
Chemical Formulas:
Sodium phosphate monobasic (monosodium phosphate): NaH2PO4 CAS Number: 7558-80-7
Sodium phosphate dibasic (disodium phosphate): Na2HPO4 CAS Number: 7558-79-4

Sodium phosphate tribasic (trisodium phosphate): Na3PO4 CAS Number: 7601-54-9

Potassium Phosphate

Potassium phosphate refers to a group of inorganic compounds that contain potassium cations (K+) and
phosphate anions (PO43-). These compounds are widely used in various industries, including food,
agriculture, and pharmaceuticals.
Chemical Formulas:
Monopotassium phosphate (MKP): KH2PO4 CAS Number: 7778-77-0
Dipotassium phosphate (DKP): K2HPO4 CAS Number: 7758-11-4
Tripotassium phosphate (TKP): K3PO4 CAS Number: 7778-53-2

Calcium Phosphate

Calcium phosphate refers to a group of compounds that contain calcium cations (Ca2+) and phosphate
anions (PO43-). These compounds are important for various biological and industrial applications, including
their use as dietary supplements, food additives, and in the production of fertilizers and ceramics.
Chemical Formulas:
Calcium phosphate monobasic (monocalcium phosphate): Ca(H2PO4)2 CAS Number: 7758-23-8
Calcium phosphate dibasic (dicalcium phosphate): CaHPO4 CAS Number: 7757-93-9
Calcium phosphate tribasic (tricalcium phosphate): Ca3(PO4)2 CAS Number: 7758-87-4

SEQUESTRANTS

Sodium Citrate (E331)

Sodium Citrate is a salt derived from citric acid, is a white crystalline powder or white crystals. It is widely
used as a stabilizer, emulsifier, and acidity regulator in non-alcoholic beverages, sausages, jams, candies,
processed cheese, wine, ice cream, and yogurt.
Chemical Formula: C6H5Na3O7 CAS Number: 994-36-5

Potassium Citrate (E332)

Potassium salt of citric acid, potassium citrate is used as a food additive to regulate acidity in soft drinks. It is a
buffering, sequestering and emulsifying agent.
Chemical Formula : K3C6H5O7 CAS Number : 866-84-2

Gluconate de Sodium (E576)

Sodium gluconate is a sodium salt of gluconic acid. It is a white crystalline powder or granules that is highly
soluble in water. Sodium gluconate is commonly used as a chelating agent, sequestrant, and pH regulator in
various industries, including the food industry.
Chemical Formula: C6H11NaO7 CAS Number: 527-07-1

Disodium phosphate (DSP) (E339)

Disodium phosphate (DSP), also known as disodium hydrogen phosphate, is a salt of phosphoric acid. It is
commonly used as a food additive with the E number E339. Disodium phosphate can be found in various
processed foods and beverages.
Chemical Formula: Na2HPO4 CAS Number: 7558-79-4

Sodium Tripolyphosphate (STPP) (E451)

Sodium tripolyphosphate (STPP), also known as sodium triphosphate, is a sodium salt of triphosphoric acid. It
is commonly used as a food additive with the E number E451. Sodium tripolyphosphate has various uses in
the food industry, including as a preservative, emulsifier, and texture modifier.
Chemical Formula: Na5P3O10 CAS Number: 7758-29-4

Tetrapotassium pyrophosphate: TKPP (E 450(iii)

TKPP (Tetrapotassium pyrophosphate) is a chemical compound. TKPP is a white crystalline powder that
is soluble in water. It is composed of four potassium ions (K+) and one pyrophosphate ion (P2O7^4- ).
TKPP is commonly used in various industrial and food applications.

Chemical Formula: K4P2O7 CAS Number: 7320-34-5.

Sodium Acid Pyrophosphate E450(i) / SAPP 28 / SAPP 40

ICE CREAM AND SORBET STABILIZERS

Stabilizers for Ice Cream and Sorbet

Ice cream stabilizers are ingredients that are added to ice cream and frozen desserts to improve their texture,
prevent ice crystal formation, and enhance their overall stability. These stabilizers help maintain a smooth and
creamy consistency, improve overrun (the amount of air incorporated during freezing), and extend the shelf
life of the product.
There are various types of stabilizers used in ice cream production, including natural and synthetic
compounds. Some common examples