Ready & Frozen Meals

Looking retain moisture, improve texture, build viscosity in hot and cold water, or improve the freeze/thaw stability?

Key Ingredients:

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 and/or a stabilizer for items such as meat and bread products.

Citric Acid

Citric Acid provides acidity, chelates metal ions, buffers pH, imparts flavor, and acts as synergist for antioxidents.


Dextrose is a sweetener, is an energy source, and serves as a bulking agent.

Gluconic Acid

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

Glucono Delta Lactone

GDL provides pregressive pH decrease, and imparts a mild acidic taste.

Lactic Acid

Lactic Acid acidifies mildly, preserves, and supports flavor.


Maltodextrin is an energy source, serves as a bulking agent, provides mild sweetness, and serves as an excellent digestive tolerance.

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.


Phosphates enhance flavor, and enhance and retain moisture in meats and frozen foods.


Polysorbate act as an emulsifier and stabilizer for frozen products.

Potassium Lactate

Potassium Lactate preserves processed meat and seafood products, adjusts pH, and keeps moisture in noodles.

Sodium Lactate

Sodium Lactate preserves processed meat and seafood products, adjusts pH, and keeps moisture in noodles.

Soy Sauce

Soy Sauce replaces salt to give more flavor.

Tricalcium Citrate

Tricalcium Citrate adjusts pH.

Tripotasium Citrate

Tripotassium citrate is used in foods, beverages, and technical applications as buffering, sequestering or emulsifying agent.

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, contributes body, inhibits syneresis, improves texture, provides good temperature stability of soups/sauces, and gravies, provides good freeze/thaw stability in frozen food.