Products in Acidulants & Acidity Regulators

Red Wine Vinegar is made by the alcoholic fermentation and subsequent acetous fermentation of the juice of grapes or wine stock, adjusted with water to the specified strength.

Tengzhou Aolong Chemical Co., Ltd. Calcium acetate is a water-soluble compound having a molecular weight of 158.17.

Randi Cream of tartar contains not less than 99.5 per cent and not more than the equivalent of 100.5 per cent of the anhydrous substance. Cream of tartar presents itself as white or almost white crystalline powder or colorless crystals. Cream of tartar is naturally present in grapes. It deposits when the wine is left to stay in tanks, especially during winter months. Cream of tartar is purified without adding any toxic or noxious chemical additives. The result is the white powder, which has always been used to make cakes. Some very famous industries today prefer to use natural products, such as cream of tartar, thus treasuring ancient traditions. Cream of tartar was well known in ancient days, ever since wine was made from grapes, since it could be gathered on the sides and at the bottom of wine vases. Alchemists used it as a flux for certain metals; Paracelsus claimed it had great therapeutic virtues, a panacea for every illness. Van Helmont explained how the cream was separated from the wine. Boerhave also identified it in grape must, and other chemists such as Libavius, Corvnus and Sola discovered the presence of potassium in it. In the VIIIth century, it was given the name of tartar, an Arabic word meaning wine deposit. Tartaric products in general today are in great demand, due to their excellent ease of digestion, in the business of improvements for bread making.

Aksell Química Calcium Lactate Dihydrate is a source of calcium.

Tartaric Acid is present in many fruits and the only use for industrial production is grapes. Our Tartaric Acid is a natural product that is derived from by-products of the grape. Our Tartaric Acid is a food grade product and it is Kosher certified. Used in many different applications due to its properties as: antioxidant, acidifier, flavor enhancer, stabilizer and sequestering agent. It is included in the list of FOOD ADDITIVES under code E-334.

Unifer Chemical Phosphoric Acid Industrial Grade is in Colorless, transparent and syrupy liquid or rhombic crystalline;Phosphorus acid is odorless and tastes very sour; its melting point is 42.35℃ and when heated to 300℃ phosphorous acid will become into metaPhosphoric Acid; its relative density is 1.834 g/cm3;phosphoric acid is easily soluble in water and resolves in ethanol; Phosphate acid may irritate human skin to cause phlogosis and destroy the issue of human body; phosphorus acid shows corrosiveness being heated in ceramic vessels; phosphate acid has got hydroscopicity.

Yantai Taroke Bio-Engineering Co., Ltd. Tartaric acid is the natural ingredient which is existing in grapes or other fruits (such as bananas or tamarind, sweet angle), also the main organic acid of wine. Crystals are formed at low temperatures. In north European, winter is long and cold, wine in the ripening process, containing tartaric acid is easy to crystallization, so the crystal called wine "diamond". Wine cellar will wait until next spring and summer, climate warming, the wines are slightly filtered and bottled. At the same time, people will scrape off tartaric acid crystal which are attached in barrel and fermentor. In areas with warm climates, generally wine does not crystallization, unless keep the wine in low temperature.

Randi Tartaric acid is of natural origin, obtained by extraction of lees during winemaking (ref. Ph. Eur.). Tartaric acid contains not less than 99.5 per cent and not more than the equivalent of 101.0 per cent of the dried substance. Tartaric acid appears as white or almost white crystalline powder or colorless crystals. Dextrorotatory tartaric acid is the natural diastereoisomer of tartaric acid. It is widely present in nature in the juice of many kinds of fruit, both free and combined with potassium, calcium or magnesium. It is known since ancient times as its potassium acid salts deposited as crystals during fermentation of wine and was called faecula (little yeast) by the Romans. In modern processes, the potassium bitartrate obtained during wine making is first converted into calcium tartrate, which is then hydrolised into tartaric acid and calcium sulfate. Besides being used in wine making – where it helps to correct the natural acidity of musts and wines – tartaric acid is also used to prepare effervescent powders (bubbly table water) and preserved food, in bread making (preparation of bread making emulsifying agents), in pharmaceutics (preparation of medicines) and in the construction business, where tartaric acid is used to prepare gypsum to be used on prefab walls and panels (added to gypsum, tartaric acid makes it catch more slowly and this makes it easier to distribute).

Magnesium Lactate is a excellent organic magnesium enhancer, widely used in food, beverage, dairy product, flour, nutritive liquid and medicine, etc. It is also a good buffering agent and dough regulator.

FF Chemicals BV Calcium Acetate is used as a acidifier & preservative.

Lianyungang Dongtai Food Ingredients Calcium Dihydrogen Phosphate FCC-V is a white crystalline powder or flake crystal with specific gravity 2.220, lose crystal water at 109℃, soluble in hydrochloric acid and nitric acid, slightly soluble in water (1.8%, 30℃). It generally contains free phosphoric acid and is hygroscopic. The aqueous solution is acidic.

pHixr® is a processing water acidulant.

FF Chemicals BV Sodium Acetate Anhydrous is used as a preservative & buffering product.

Calcium Acetate FCC is a fine, white powder with a bulky appearance. It is water soluble and slightly soluble in alcohol.

Natural high purity acid, allergen free and Non GMO. Colorless corrosive liquid with characteristic odor and strongly acid taste. It is completely soluble in water, alcohol, ether and benzene. It is produced by aerobic fermentation of ethyl alcohol to vinegar, to be then filtered and concentrated.

FBC Industries, Inc. Potassium Lactate 60% is a liquid product that has an E number of “E326″. Sodium Lactate is most commonly associated with an E number of “E325” Potassium Lactate and Sodium Lactate blends are commonly used in meat and poultry products to extend shelf life and increase food safety. They have a broad antimicrobial action and are effective at inhibiting most spoilage and pathogenic bacteria. Sodium Diacetate is a 1:1 complex of sodium acetate and acetic acid. It can be used as a preservative for foods and has an E number of “E262”. Sodium Diacetate can act as a buffer to maintain relatively constant pH.

Randi Sodium and potassium tartrate contains not less than 98.0 per cent and not more than the equivalent of 101.0 per cent of the anhydrous substance. Rochelle Salt presents itself as white or almost white crystalline powder or colorless transparent crystals. Tetrahydrate salt crystals are translucent. At 100°C, salt loses three molecules of water; at 130-140°C it becomes anhydrous; at 220°C it starts to decompose. Rochelle Salt is very soluble in water and practically insoluble in alcohol. In particular, salt melts in 0.9 parts of water, resulting in an aqueous solution, weakly alkaline. Its use is mainly technical, but it is also employed in food and pharmaceutical industries.

Premium Cabernet Sauvignon Wine Vinegar is the product of the alcoholic fermentation and subsequent acetous fermentation of the juice of grapes or Cabernet Sauvignon wine stock, adjusted with water to the specified strength.

Rowelit is an acidity regulator which contains acid and mineral complexes with a buffering effect as the active component. Doughs can be stabilized by balancing their acidity. Acidity regulators also make it possible to inhibit excessive amylase activity in flours produced from sprout-damaged grain. Acidity regulators are also used in combination with preservatives, since the effect of the latter is increased by a lower pH.

White Wine Vinegar is made by the alcoholic fermentation and subsequent acetous fermentation of the juice of grapes or wine stock, adjusted with water to the specified strength.

Natural tartaric acid is a substance naturally present in many fruits and more particularly in grapes. The Grap'Sud group's tartaric extraction facilities process raw materials exclusively from the French wine industry. Its natural origin gives it the possibility of being integrated into organic production processes.

Captain Drake Citric Acid Anhydrous is a natural occurring fruit acid, produced commercially by microbial fermentation of a carbohydrate substrate. citric acid is the most widely used organic acid and ph-control agent in foods, beverages, pharmaceuticals and technical applications. citric acid anhy drous occurs as colorless crystals or as white, crystalline powder with a strongly acidic taste. it is very soluble in water, freely soluble in ethanol (96 %) and sparingly soluble in ether. Citric acid anhy drous is non-toxic and has a low reactivity. it is chemically stable if stored at ambient temperatures. citric acid anhydrous is fully biodegradable and can be dis posed of with regular waste or sewage.

Finoric Acetic Acid, Glacial FCC is a colorless, clear liquid. It reaches a boiling point of about 118°. It has a vinegar odor and taste when well diluted with water (e.g., 1:100). It's miscible with water, alcohol, and glycerin.

Shandong Bangye Disodium Phosphate (DSP) is a white powdered or granular material which is essentially odorless.

Calcium Citrate FCC is available as a fine, white powder. It is only slightly soluble in water and completely insoluble in alcohol.

TasteTech Citric Acid gives incredible benefits to food manufacturers across the industry. Through the full power of our encapsulation technologies, we create smarter ingredients for our customers.

Unifer Chemical DL-Malic Acid produced by our company is a type of dustless Malic Acid with excellent fluidity. There are two types for customers to choose: granular type and powder type. It features pureness, gentleness, smoothness, tenderness, lasting acidic taste, high solubility and salt stability etc.

MALIC ACID - E296 acts as an acidulants and pH regulators in food.

TRISODIUM CITRATE - E331II acts as an acidulants and pH regulators in food.

Henan Techway Chemical Sodium Hexametaphosphate is a white powder or granule, flake, easily soluble in water, strong moisture absorption, not dissolve in organic solvents.

Lead Food Chemical Dicalcium Phosphate Anhydrous (DCP - Food Grade Powder) is Used as leavening agent , dough conditioner, buffer, nutritional supplements, emulsifier stabilizer in food industry. In daily chemical industry, it is used as frictional agent.

Whether complementing flavor packets for convenience foods, providing functionality required in tenderizing, or for enhancing dips, AmTech’s Vinegar Powders easily mix to create flavorful tastes.

Balsamic Vinegar - Apricot (Dark BV) is produced in Modena, Italy and is the result of the maturation of cooked grape must that has been slowly aged to perfection in casks of oak. Combining the sweet flavor of ripe summer apricots with this rich, full-bodied balsamic vinegar creates an exceptional taste experience. First quality wines and grape musts produced in Italian traditionally cultivated vines, particularly from Trebbiano, Lambrusco. Manufactured with traditional methods and techniques, the strictest laboratory controls and state of the art technology, our Balsamic Vinegar of Modena carries only the best characteristics of this special product.

Aksell Química Ammonium Lactate is 40%, 50% and 60% solution which is used for acidity regulator and flour treatment agent.

Lead Food Chemical Sodium Pyrophosphate (TSPP - Food Grade Powder) is mainly used in meat and seafood processing as a water retention agent, a stabilizer for natural pigments and to prevent fat corruption. It can also be used as a pH modifier, an emulsifier, a quality improver agent in dough and as a nutrient supplement.

Safe₂O® RTE 01 is a food antimicrobial and shelf-life extender. It is a unique blend of Acidic Calcium Sulfate (ACS) and lactic acid. University of Georgia with their study of pretreatments on Beef Jerky proclaims RTE 01 (also known in the study as acidic calcium sulfate (ACS)) as most effective of all pretreatments in the study. It is a low pH solution available as a concentrate.