Looking to increase rise, retain moisture, prolong shelf-life, or create a finer, more tender crumb?

Key Ingredients:

Ascorbic Acid

Strengthened gluten, provides greater loaf volume, a finer crumb, increased tenderness of crumb, reduces crust thickness, and provides a faster rise.

Citric Acid

Citric Acid acts as synergist for antioxidants, buffers pH, imparts flavor, provides acidity.


Colors natural or synthetic.


Dextrose promotes browning and is less sweet than sugar.

Ethyl Vanillin

Ethyl Vanillin with a strong vanilla essence, is used as a flavor enhancer in foods such as chocolate, ice cream, baked goods and drinks.


GDL provides a progressive pH decrease, acts as a raising agent for baked goods and can prolong shelf life of baked goods.


Glycerin retains moisture, provides smoother/shinier icing, provides creamier icing and prevents crystalizing of sugar.

Guar Gum

Guar Gum high in soluble fiber and is found in gluten-free baked goods.

Lactic Acid

Lactic Acid acidifies sour dough.

Low Calorie Sweetener

Low Calorie Sweetener provides sweetness, reduces or replaces sugars, reduces calories, enhances taste profile by masking off-flavors, lowers glycemic index, and enables use of nutrition claims.


Phosphates enhances volume, appearance and flavor of cakes and pastries.

Potassium Lactate

Potassium Lactate adjusts pH and keeps moisture.

Potassium Sorbate

Potassium Sorbate is a preservative that prevents mold, yeast and microbes.

Propylene Glycol

Propylene Glycol retains moisture, strengthens dough and maintains flavor.


Salt enhances flavor and balances sweetness.

Salt Substitute

Salt Substitute contributes to healthy nutrition with less sodium, reduces sodium content up to 50%, and delivers a salty flavor without an off-taste.

Sodium Bicarbonate

Sodium Bicarbonate enhances rising of cakes, cookies and other baked goods.

Sodium Lactate

Sodium Lactate adjusts pH and keeps moisture.

Tricalcium Citrate

Tricalcium Citrate enriches the calcium content, adjusts pH, enables the use of nutrition claims and enables use of health claims.

Trimagnesium Citrate

Trimagnesium Citrate enriches the magnesium content, enables use of nutrition claims and enables use of health claims.

Tripotassium Citrate

Tripotassium Citrate serves potassium fortification, buffers pH, improves complexity and/or stability, chelates metal ions, replaces sodium and serves sodium-free pH regulation. It enables the use of nutrition claims and enables use of health claims.

Trisodium Citrate Dihydrate

Trisodium Citrate adjusts pH, chelates metal ions, buffers pH, and imparts flavor.

Xantham Gum

Xantham Gum provides high stabilizing properties, provides high viscosity at low concentration, binds water, improves texture and moisture retention, provides high suspending properties for fruits and nuts, serves as a gluten replacement and is compatible with most commercial thickeners and stabilizers.