Food & Beverage

As a producer of foods and beverages, you know that ingredients matter. Count on Casey Ingredients to keep you supplied with the high-quality ingredients you need to meet ever-evolving consumer food and drink preferences.

The lifestyle and dietary choices of consumers may change, but our commitment to offering the best variety of quality ingredients is unwavering. Trust Casey Ingredients to supply the raw material ingredients you need to keep your customers happy.

Food & Beverage Ingredients Include:

Ascorbic Acid

Also known as Vitamin C, ascorbic acid is a nutrient often used as a food additive. In addition to being a necessary antioxidant, ascorbic acid can provide a citrus flavor to foods, and is widely used as a preservative and/or a stabilizer for items such as meat and bread products.


Aspartame is made from two amino acids, aspartic acid and phenylalanine, and is about 200 times sweeter than sugar. Since aspartame is more potent than sugar, less of it is needed to match the level of sweetness provided by sugar.


BCAA, or branched-chain amino acids, are three of the nine essential amino acids required by the human body, known as leucine, isoleucine, and valine. Found in protein-rich foods including meat, eggs, dairy products and legumes, they are often used for medical and health reasons and as dietary supplements.


This natural, mild stimulant is found in the leaves, seeds and/or fruit of dozens of plants. It’s used as an additive in foods and beverages to boost energy levels and activity in the brain and nervous system.

Calcium Carbonate

Calcium Carbonate reduces acidity.

Calcium Citrate

Calcium citrate is derived from citric acid. In foods, calcium citrate adds flavor and preservative qualities to foods, in addition to increasing calcium levels. More easily absorbed than calcium carbonate, calcium citrate is often used in dietary calcium supplements.

Calcium Lactate Gluconate

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

Calcium Phosphates

Calcium phosphate is a term encompassing compounds containing various calcium and phosphate groups. Various forms are used as additives to flour, as acidulants, and as dough conditioning, anticaking, buffering and leavening agents. They are also used as nutrients for yeast and in nutritional supplements.

Calcium Stearate

Calcium Stearate finds applications not only in the food and nutrition industries as a dietary supplement and flow agent but also in the cosmetic and pharmaceutical industries as a lubricant. Calcium Stearate also offers emulsification properties in both cosmetic and food applications.

Caramel Color

The most widely used food colorant worldwide, caramel color is a water-soluble additive used to color food and beverages such as colas, cereals, soy sauce, bread and more. It typically has no significant effect on flavor profile in the products it colors.

Carrageenan Gum

Carrageenans are seaweed extracts that are added to foods as a thickener, a stabilizer, an emulsifier and a texture enhancer, making products thicker or chewier. It’s often added to products such as nut milks, yogurt and other dairy products, and meats. It’s widely considered a vegan alternative to gelatin.

Cellulose Gum

Cellulose gum is derived from the cell walls of plants and used as a thickening agent. It helps preserve all kinds of foods and gives a thicker, creamier consistency to foods. It also contains fiber, which serves as a filler, making it a popular additive to reduced calorie foods.

Citric Acid

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


Natural or synthetic


DKP inhibits feathering of non-dairy creamer when added to warm acididic coffee.


Dextrose is a type of sugar, usually derived from corn or other plants, that is quickly utilized by the body as a source of energy. In foods, including baked goods, it’s used as an artificial sweetener, a preservative, or to neutralize spicy or salty flavors.


Diglycerides are used as an emulsifier, an agent that helps blend oil and water. When added to packaged and frozen foods, they keep oil from separating, improve texture and extend a product’s shelf life.

Disodium Phosphate (DSP)

DSP is added to fluid milk during pasteurization or spray drying to inhibit protein denaturation during heat treatment and allows efficient protein dispersion upon rehydration.

Erythorbic Acid

Erythorbic acid is a natural substance derived from vegetables, and is a natural antioxidant that is typically used in meats, fruits, vegetables soft drinks and beer as a preservative and a color stabilizer.


Erythritol occurs naturally in foods such as grapes, mushrooms and watermelon. It’s a sugar alcohol, a water-soluble compound

Ethyl Vanillin

With a strong vanilla essence, ethyl vanillin is used as a flavor enhancer in foods such as chocolate, ice cream, baked goods and drinks. It’s also used in pharmaceuticals to cover undesirable flavors and as a fragrance ingredient in cosmetics and personal care items.

Food-Grade Amino Acids

Amino acids are the building blocks of protein. In addition to increasing nutritional value, they are also used to improve the taste and texture of foods and beverages.

Fumaric Acid

Fumaric acid is an organic acid that serves a variety of functional purposes, including enhancing taste, managing pH, reducing hygroscopicity, improving shelf stability, and more. Fumaric acid is a functional ingredient that is applicable across food, beverage, animal nutrition, industrial, pharmaceutical, and personal care markets.

Gluconic Acid

Gluconic Acid adjusts pH and provides acidic conditions while imparting a mild taste.

Glucono Delta Lactone

Also known as gluconolactone or GDL, this naturally occurring food additive is typically used as a sequestrant, a coagulant, a leavening agent in baked goods, and in meat products, as an acidifier, preservative and color stabilizer, reducing the use of nitrites. It’s also used in dairy products, canned goods and other food product and personal care products.


Glycerin is a sugar alcohol that is slightly less sweet than sugar. Found naturally in fermented items including beer, wine, vinegars and honey, it’s also commercially produced and used in food products to retain moisture and keep foods from drying out. It’s also a thickener and adds bulk, sweetness and texture to items such as items such as energy bars, icings on baked goods, candy and marshmallows. It is also added to wound treatments for its antimicrobial and antiviral properties.

Guar Gum

Made from guar beans, a legume, guar gum is added to many foods for its ability to thicken and bind ingredients. It’s low in calories and high in soluble fiber and is found in products such as ice cream, yogurt, salad dressing, and gluten-free baked goods, as well as cosmetics and pharmaceuticals.

Gum Arabic

Gum Arabic is sourced from various types of acacia trees. One of the most widely used ingredients in consumer goods, it’s found in soft drinks, candies and pharmaceuticals. As a source of dietary fiber, it can be added to foods to reduce net carb intake and enhance nutritional value.


Also known as disodium guanylate, this common food additive is a kind of salt that acts as a flavor enhancer. It is commonly paired with MSG or used instead of MSG to create umami flavors in foods. While it does occur naturally in some foods, it’s used in cereals, canned soups, instant noodles, pasta products, cured meats and more.


This amino acid helps the body build protein and is found naturally occurring in many protein rich foods, including fish, poultry, red meat, nuts, beans and dairy products. As an additive, it is used in the biosynthesis of proteins.


Carnitine is derived from an amino acid that is found naturally in animal products such as meat, fish, poultry and milk. It supports energy production and removes waste products from cells. It is used for nutritional supplementation in food and in animal feed.


This amino acid is a building block of protein. Used widely in commercial baking, it softens and relaxes gluten in dough, leads to reduced mixing and fermentation times and contributes to easier dough handling.

L-Cysteine HCl

This amino acid is a building block of protein. Used widely in commercial baking, it softens and relaxes gluten in dough, leads to reduced mixing and fermentation times and contributes to easier dough handling.


Glutamine is an amino acid that is used in the biosynthesis of proteins. It serves many roles in the body, from building protein to supporting the gastrointestinal system. As an additive, it is used in health foods and pharmaceuticals.


Leucine is one of three branch-chain amino acids and a building block of protein. As an additive, it is used in dietary supplements, health foods and pharmaceuticals.


L-Tyrosine is an amino acid and a building block of protein. It is used as a food additive and in dietary supplements and pharmaceuticals.

Lactic Acid

Lactic acid is an organic acid occurring naturally in the human body and in fermented foods. It is used in a wide range of food, beverages, personal care, healthcare, cleaners, feed & pet food and chemical products as a mild acidity regulator with flavour enhancing and antibacterial properties.

Low Calorie Sweetener

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

MSG (salt)

One of the most widely used food additives, monosodium glutamate (MSG) is a flavor enhancer derived from a naturally occurring amino acid, L-glutamic acid. MSG enhances the flavor of foods by stimulating taste receptors and providing a savory umami taste to foods.

Magnesium Stearate

Magnesium stearate is a simple salt comprised of the mineral magnesium and a saturated fat called stearic acid, which is naturally found in eggs, chicken, salmon and some oils. It’s primarily used in the coating on vitamins and medication capsules, helping to prevent capsules from sticking to each other and controlling the absorption rate of medications. It’s also used as an anti-caking agent in foods.

Magnesium Sulfate

Commonly known as Epsom salts, magnesium sulfate is a combination of magnesium salts and sulfuric acid. It can be found in foods such as baked goods, cheeses and flour, and contributes to maintaining firmness and texture of canned vegetables. It’s also used in beer production to control flavor profiles through enzymatic activity.

Malic Acid

Malic acid’s mellow, smooth, persistent sourness enhances the sensory experience of a variety of applications. Malic acid blends with other food acids, sugars, high-intensity sweeteners, flavors, and seasonings to bring the most true-to-fruit flavor experiences in foods, beverages, confections, and more.


Maltodextrin is used to thicken or add creaminess or volume to processed foods, along with acting as a preservative. Derived from starchy sources such as barley, corn, oats or potatoes, it is used to thicken products including instant pudding, gelatins, salad dressings, coffee creamers, protein shakes and more. It is widely used to crystallize artificial sweeteners and add mouth-feel as a replacement for fats.


Sourced from corn and wheat, mannitol is a plant-based ingredient known as a sugar alcohol. With fewer calories than sugar, mannitol is commonly used as a sweetener, especially in sugar-free or reduced calorie products, including candies, chewing gums and baked goods.

Monosodium Citrate

Monosodium Citrate adjusts pH, replaces Citric Acid in sensitive formulations, buffers pH, and is used in water-sensitive formulations due to low water content.


Pectin, commonly sourced from apples or citrus peels, is a hydrocolloid used as an emulsifier, gelling agent, stabilizer and thickener. Commonly used in foods including fruit preserves and gummy candy and in time-releasing coatings in medication capsules.


Phosphates stabilize milk proteins, aid in thermal processing of milk, adds stability and firmness to flans and mousses, acts as a heat stabilizer, maintains pH regulation, prevents hardening of pumpable and spreadable cheeses, aids in controlling texture and color, aids in the taste of the cheese process and prevents churning of milk fat during the ice cream process.

Phosphoric Acid

Phosphoric acid, which occurs naturally in many fruits and fruit juices, is an additive that serves to acidify food and drink products, and provides an acidic fruit-like flavoring. It’s also used in many manufacturing processes, including fertilizers and cleaning products.

Polyglcerol Esters

Polyglcerol Esters acts as an emulsifier for whipped toppings and frostings.


Polysorbates act as a defoaming agent for cottage cheese, as an emulsifier for ice creams, whipped toppings, and icings/frosting.

Potassium Bicarbonate

Potassium citrate is a salt resulting from citric acid and potassium. Its production is accomplished when either potassium carbonate or bicarbonate is added to a solution made of citric acid. In its purified state, potassium citrate is odorless, hygroscopic, salty to the taste, and contains nearly 40 percent potassium.

Potassium Citrate (also known as Tripotassium Citrate)

Potassium citrate has many uses in a variety of food and pharmaceutical applications. In food, it serves as a flavoring agent, an emulsifier and preservative, while reducing the acidity of foods and drink. It is found in cheeses, processed fruits and vegetables (including canned, bottled and frozen), jams and jellies, cereals, meat preparations and cheeses. It is also used in reduced-sodium foods.

Potassium Gluconate

This food additive is often used in cheeses, dairy products, fat spreads, sorbets and sherbets, processed fruits and vegetables, cereals, batters, processed meat and poultry and more, as a buffer salt and a salt substitute in reduced -sodium foods. It is also used as a potassium supplement.

Potassium Lactate

With its antimicrobial effects, potassium lactate is used as a preservative in foods such as cooked and cured meat and poultry. With its high water holding capacity, it also helps retain moisture in foods. It is often used as a sodium replacement in foods where a lower sodium content is required.

Potassium Lactate Blends

Potassium lactate is available in a variety of blends based on desired outcomes on pH levels, sodium levels and preservative qualities. They are also useful when cleaner labels are desired.

Potassium Phosphates

Potassium phosphates, including monopotassium, dipotassium and tripotassium phosphates, are inorganic salts that are multifunctional food additives. Commonly used as a preservative, they also stabilize and thicken foods and regulate the moisture and acidity of foods.

Potassium Sorbate

This odorless, tasteless salt is primarily used as a food preservative. It prohibits the growth of mold, yeast and fungi in food, wine and personal care products.

Propylene Glycol

Propylene glycol is a synthetic substance that absorbs water and maintains moisture. It is used in foods, drinks, medicine, cosmetic and personal care products. It serves as an anti-caking agent, antioxidant protecting products against oxygenation and deterioration, an emulsifier, to preserve moisture and keep products from drying out, and as a stabilizer and thickener, enhancing the texture of foods.


SHMP inhibits UHT milk age gelation.


STPP is an inorganic compound that is a colorless, alkaline salt, used in a variety of food and manufacturing applications. In food, STPP is used to preserve meats and seafood, increasing their water-holding capacity. It helps maintain shape and texture in poultry, fish and meat and is an emulsifier in processed cheeses.

Salt Substitutes

Salt substitutes, such as potassium chloride, are designed to reduce the sodium content of foods and beverages while maintaining the desired flavor profile when a low sodium product is desired.

Sodium Benzoate

Sodium benzoate, which inhibits the growth of bacteria and mold, is primarily used as an antifungal preservative in pharmaceuticals and in foods as a preservative and pickling agent.

Sodium Bicarbonate

Sodium bicarbonate is an alkaline compound and, as such, it neutralizes acidic substances. In some cooking applications, sodium bicarbonate helps to reduce the bitter flavors associated with acidic compounds. By reducing the amount of acid present in the final product, the overall flavor can be enhanced.

Sodium Citrate

Reducing acidity in foods and beverages. Also used for flavor or as a perservative.

Sodium Erythorbate

Sodium erythorbate is used to preserve meat, poultry and soft drinks. In processed meats, it helps cure products faster while keeping a pink coloring. It is often used as a replacement for sulfites in fresh foods such as salads and prepared fruits.

Sodium Gluconate

Sodium gluconate is widely used in textile dyeing, printing and metal surface water treatment. In food it can be used as a stabilizer and thickener.

Sodium Lactate

Sodium lactate is used as a preservative, extending the shelf life, flavor and safety of meat, meat products and baked goods. It is also used to regulate acidity in foods. It is also used as a humectant and moisturizer in liquid personal care products such as soaps and shampoos, and is also used in pharmaceutical applications.

Sodium Lactate Blends

This includes a variety of sodium lactate-based blends of organic acid salts that are designed to enhance the safety and flavor of processed meat and poultry. The antimicrobial effects of sodium lactate blends help prevent spoilage, extend shelf life and maintain the freshness of meat, pork, poultry and seafood. They also increase the water-holding capacity of these items.

Sodium Phosphates

Sodium phosphates include multiple combinations of sodium and phosphate. As an additive in food, it serves as a thickener, a curing agent for meat products, a leavening agent for baked goods, an emulsifying agent in foods such as processed cheese, and to maintain pH balance to preserve and improve taste. It’s also used in pharmaceuticals and household products.

Soy Sauce

Soy sauce is widely used in Asian cuisine and used as a food additive with preservative properties. Made from soybeans, wheat and brine, soy sauce is traditionally the result of a fermentation process and is used to add umami flavors and color to foods.

Spray Dried Soy Sauce

Spray Dried Soy Sauce is easily dispersed in water, and great for powdered mixes.

Stearic Acid

The ingredient is made predominantly from triglycerides rendered from animal fat, often used in the creation of soaps and candles. Also used in food for its lubricity and emulsisifcation properties as well as a coating agent.


Stevia is a sweetener used as a no-calorie sugar substitute. Stevia sweeteners are up to 350 times sweeter than sugar, so only small amounts are needed to sweeten foods and drinks. Stevia sweeteners are derived from the leaves of the stevia plant, which is native to South America. Sweeteners made from stevia do not affect blood glucose or insulin levels negatively, and its natural plant-based origins make it a popular sugar substitute.


TBHQ is an antioxidant that prevents oxidation of fats in foods, which can lead to a loss of flavor, nutrition and discoloration. It is used in foods such as frozen dinners, crackers, fats and oils, chips and other snacks, popcorn, bread and baked goods.


Tricalcium phosphate is a form of calcium that can be used to increase the calcium content of foods and supplements. It is also used as an anti-caking agent in powdered foods and spices. TCP is found in personal care products including baby powder, toothpaste and antacids.


Tetrapotassium Pyrophosphate (TKPP) has many applications in food production, including uses in buffering, dispersing, modifying proteins, and as a coagulant, sequestrant and mineral supplement. It is used in dairy products, including drink mixes, and as a lower sodium alternative to increase moisture retention in meat products.


Trisodium phosphate is produced by combining sodium and phosphate, two essential minerals. TSP is used as a preservative used in processed meats, such as lunch meat, bacon and sausage. TSP extends the freshness and shelf life of products such as cereals and baked goods while also serving as a leavening agent. It is used cosmetics, personal care products and pharmaceuticals, and in industrial applications, including cleansers.


TSPP keeps cocoa in suspension in chocolate milk.

Tartaric Acid

Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes.Serves as a beneficial antioxident, flavor enhancer, and levening agent.

Teriyaki Sauce

Teriyaki Sauce serves as a flavor enhancer.

Tricalcium Citrate

Tricalcium Citrate enriches the calcium content, adjusts pH, shows low reactivity compared to other calcium salts, enables the use of nutrition claims, and enables the use of health claims.

Tricalcium Phosphate

Tricalcium Phosphate serves as an anti-caking agent.

Trimagnesium Citrate

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

Tripotasium Citrate

Tripotassium citrate monohydrate is the common tribasic potassium salt of citric acid, also known as potassium citrate. Tripotassium citrate is used in foods, beverages, and technical applications as buffering, sequestering or emulsifying agent. It usually replaces trisodium citrate whenever a low sodium content is desired. In pharmaceuticals it is used as potassium source and as active ingredient to treat urinary duct stones. When added to oral care products, tripotassium citrate is the active ingredient to reduce the sensitivity of the teeth.

Trisodium Ciltrate Dihydrate

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

Trisodium Citrate

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


Vanillin is a naturally occurring chemical compound and is also produced synthetically. It is used as a flavor enhancer in foods and beverages, and is also used in perfumes and pharmaceuticals.


Vitamins, both fat soluble and water soluble, are essential to growth and health. They are often added to foods to fortify their nutritional value or replace nutrients lost during processing. With antioxidant properties, some vitamins can also be useful in food processing as a preservative.

Xanthan Gum

Xanthan gum is a soluble fiber used in the food industry as an additive to thicken, suspend and stabilize foods. It does not provide calories or nutrients and is used in salad dressings, baked goods, soups, syrups, fruit juices, sauces and soups, and in gluten-free and low-fat foods. It is also used to suspend solid particles in liquid in many cosmetic and personal care products, including tooth paste, hair care products and lotions, and in the manufacture of pharmaceuticals. It also has industrial applications such as in paints, glazes, inks, cleaners and other fluids.


Xylitol is a naturally occurring sugar alcohol found in fruits and vegetables and is commercially produced using birch bark and corn cob. It is commonly used as a low-calorie sweetener. Xylitol is recognized as beneficial to oral health because it inhibits the growth of oral bacteria, thereby reducing the risk of cavities, and is often used in the production of chewing gum, breath mints, toothpaste and mouthwash, as well as chewable multivitamins, candies and pharmaceuticals.

Zinc Citrate

Zinc Citrate enriches the zinc content, enables the use of nutrition claims and enables the use of health claims.