Looking to prevent separation, enhance flavor, improve pour-ability and stability through hot/cold changes, or reduce sodium content?
Ascorbic Acid In addition to being a necessary antioxidant, ascorbic acid can provide a citrus flavor to foods, and is widely used as a preservative
Citric Acid Citric Acid provides acidity, chelates metal ions, buffers pH, imparts flavor, and acts as a synergist for antioxidants.
Gluconic Acid Gluconic Acid adjusts pH, and provides acidic conditions while imparting a mild taste. It can act as a perservative.
Glucono Delta Lactone GDL provides a progressive pH decrease, and imparts a mild acidic taste.
Lactic Acid Lactic Acid acidifies mildly, preserves, and supports flavors.
Polyglycerol Esters Polyglycerol Esters serves as an emulsifier in salad dressings.
Polysorbates Polysorbates serve as an emulsifier for dressings and sauces.
Potassium Lactate Potassium Lactate adjusts pH and preserves.
SHMP SHMP improves and controls viscosity of sauces and pastes.
Salt Substitutes Salt substitutes contributes to healthy nutrition with less sodium, reduces sodium content up to 50%, and delivers a salty flavor without off-taste.
Sodium Gluconate Sodium Gluconate masks off-notes and improves aftertaste.
Sodium Lactate Sodium Lactate adjusts pH and preserves.
Soy Sauce - Food & Beverage Soy Sauce replaces salt to give more flavor.
Spray Dried Soy Sauce Spray Dried Soy Sauce is easily dispersed in water, and great for powdered mixes.
Teriyaki Sauce Teriyaki Sauce serves as a flavor enhancer.
Trisodium Citrate Trisodium Citrate adjusts pH, chelates metal ions, buffers pH, and imparts flavor.
Xanthan Gum Xanthan Gum provides high stabilizing and suspending properties, provides high viscosity at low concentration, quickly builds up viscosity in cold and hot water, provides easy pourability and good cling, suspends spices, provides good temperature for stability of soups, sauces, and gravies, prevents separation, improves texture, and stabilizes foams and emulsions.