Products in Acidulants & Acidity Regulators: Preservative

Cargill Tripotassium Citrate Monohydrate Granular is a versatile ingredient with multiple functions, including serving as a sequestering agent, buffering agent, supplement, stabilizer, and preservative. Derived from plant sources and fermentation, this natural-origin product caters to the food and nutrition market. It finds applications in a wide range of sectors, including carbonated drinks, liquor and spirits, bakery, confectionery, dairy, desserts and fruit preparations, and meat, poultry and seafood. The physical form of this ingredient is granules, providing a solid foundation for various food and beverage applications.

Cargill Citric Acid Anhydrous Fine Granular is produced through submerged fermentation on a dextrose carbohydrate substrate. It presents as translucent white crystals with a tart acidic taste, slight hygroscopic properties, and a melting point of 153 °C (307 °F). Citric acid serves primarily to provide tartness, modify sweetness, and enhance flavors, while also contributing to pH adjustment, buffer capacity, ion sequestration, and acting as a mild preservative by lowering pH.

Cargill Citric Acid Anhydrous Granular is a product derived from a submerged fermentation process using a dextrose carbohydrate substrate. It appears as translucent white crystals with a tart acidic taste and a melting point of 153°C (307°F). In various applications, it is used to provide tartness, modify sweetness, enhance flavors, and offer functional benefits such as pH adjustment, buffer capacity, and ion sequestration.

Cargill Citric Acid Anhydrous Powder is produced through a submerged fermentation process using a dextrose carbohydrate substrate. This product appears as translucent white crystals, characterized by a tart acidic taste and a melting point of 153°C (307°F). It serves various purposes in applications, including providing tartness, modifying sweetness, and enhancing flavors. Additionally, citric acid offers functional benefits such as pH adjustment, buffer capacity, and ion sequestration.

Cargill Citric Acid 510 Liquid is manufactured through a submerged fermentation process from a dextrose carbohydrate substrate. It is derived from process streams during the purification process associated with the production of anhydrous citric acid. This liquid citric acid is available as a clear, water-white solution, free of any visible solids. It has various applications across the food industry.

ADM Potassium Citrate Granular (USP-NF/FCC) (092310) is a highly soluble monohydrate salt derived from citric acid. It is available as a crystalline granular material. Potassium citrate may be used as a partial or complete replacement for sodium citrate when reduced sodium or sodium-free products are desired. The Federal Standards of Identity for processed cheese allow the use of potassium citrate as an emulsifying salt. The substitution of potassium salt for sodium citrate will reduce the sodium content by 720 mg per 100 g of product at a 3% salt level. Potassium citrate will also reduce the sodium content of beverages, gelatin desserts, confections, jams, and jellies. Additionally, potassium citrate may be used as a source of potassium ions, either as a nutritional supplement or to maximize the gelation of kappa-carrageenan gels in applications such as surimi analogues.

ADM Citric Acid Anhydrous (020410) provides important functional benefits across a range of applications, including flavor, tartness, high solubility, buffering capacity, chelation of metals, and antioxidant (preservative) properties. Acidulants offer various functionalities to applications, such as providing tartness and enhancing flavor, as well as extending shelf life by controlling pH, which is a crucial contribution to managing the growth of microorganisms. A 50% citric acid solution can be produced by re-dissolving citric acid anhydrous crystals.

ADM Citric Acid Anhydrous (020420) provides important functional benefits across a range of applications, including flavor, tartness, high solubility, buffering capacity, chelation of metals, and antioxidant (preservative) properties. Acidulants offer various functionalities to applications, such as providing tartness and enhancing flavor, as well as extending shelf life by controlling pH, which is a crucial contribution to managing the growth of microorganisms. A 50% citric acid solution can be produced by re-dissolving citric acid anhydrous crystals.

ADM Citric Acid Anhydrous (020440) provides important functional benefits across a range of applications, including flavor, tartness, high solubility, buffering capacity, chelation of metals, and antioxidant (preservative) properties. Acidulants offer various functionalities to applications, such as providing tartness and enhancing flavor, as well as extending shelf life by controlling pH, which is a crucial contribution to managing the growth of microorganisms. A 50% citric acid solution can be produced by re-dissolving citric acid anhydrous crystals.

Sucroal Commercial Citric Acid is produced through submerged fermentation of glucose sources obtained from sugar cane with a selected strain of Aspergillus niger. It appears as translucent or white crystal powder. Manufactured with non-allergenic ingredients, non-genetically modified organisms, and non-organic volatile solvents or substances, citric acid anhydrous is odorless or has a slight maple odor, possessing a strongly acidic taste and slight deliquescence in moist environments.

Capitol Food Company 200 Grain Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. In much of the vinegar industry, the term "grain" is used to measure the strength of vinegar. In this terminology, 200 grain refers to 20% acidity. The term "grain" comes from an alternate measure of weight, the grain. By dissolving a base like sodium bicarbonate or sodium hydroxide in water, you could measure how many grains it took to neutralize vinegar of a specific strength and volume. In the most common formulation, it took 10 grains (presumably of sodium hydroxide) to neutralize 1% acetic acid, so the usage of grains for vinegar strength became interchangeable.

Capitol Food Company 100 Grain Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. In much of the vinegar industry, the term "grain" is used to measure the strength of vinegar. In this terminology, 100 grain refers to 10% acidity. The term "grain" comes from an alternate measure of weight, the grain. By dissolving a base like sodium bicarbonate or sodium hydroxide in water, you could measure how many grains it took to neutralize vinegar of a specific strength and volume. In the most common formulation, it took 10 grains (presumably of sodium hydroxide) to neutralize 1% acetic acid, so the usage of grains for vinegar strength became interchangeable.

Capitol Food Company 120 Grain Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. In much of the vinegar industry, the term "grain" is used to measure the strength of vinegar. In this terminology, 120 grain refers to 12% acidity. The term "grain" comes from an alternate measure of weight, the grain. By dissolving a base like sodium bicarbonate or sodium hydroxide in water, you could measure how many grains it took to neutralize vinegar of a specific strength and volume. In the most common formulation, it took 10 grains (presumably of sodium hydroxide) to neutralize 1% acetic acid, so the usage of grains for vinegar strength became interchangeable.

Capitol Food Company 50 Grain Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. In much of the vinegar industry, the term "grain" is used to measure the strength of vinegar. In this terminology, 50 grain refers to 5% acidity. The term "grain" comes from an alternate measure of weight, the grain. By dissolving a base like sodium bicarbonate or sodium hydroxide in water, you could measure how many grains it took to neutralize vinegar of a specific strength and volume. In the most common formulation, it took 10 grains (presumably of sodium hydroxide) to neutralize 1% acetic acid, so the usage of grains for vinegar strength became interchangeable.

Capitol Food Company Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. This product typically contains 5 - 8% acetic acid by volume and is produced by the fermentation of ethanol or sugars using acetic acid bacteria. It is mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Depending on the source materials, there are many types of vinegar.

Capitol Food Company 300 Grain Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. In much of the vinegar industry, the term "grain" is used to measure the strength of vinegar. In this terminology, 300 grain refers to 30% acidity. The term "grain" comes from an alternate measure of weight, the grain. By dissolving a base like sodium bicarbonate or sodium hydroxide in water, you could measure how many grains it took to neutralize vinegar of a specific strength and volume. In the most common formulation, it took 10 grains (presumably of sodium hydroxide) to neutralize 1% acetic acid, so the usage of grains for vinegar strength became interchangeable.

Jarace™ CA-FCC can be used as a buffer in controlling the pH of food during various stages of processing, as well as the finished product. Additionally it functions as a flavor enhancer, and serves as a preservative to prevent microbial growth. This product can be used as an acidulant, as well as a dry vinegar substitute. Jarace™ CA-FCC works especially well to increase the shelf life of bakery goods, processed meats and beverages.

Progusta SD effectively supplies free acetic acid in a solid form with a concentration of 39-41% so it can be also considered as artificial dry vinegar. Progusta SD is used as a buffering agent to control the acidity of food products. In addition, it can also be used as a preservative to extend shelf life of food products and as a flavoring agent to impart a vinegar taste, for example in potato crisps with salt and vinegar taste. Progusta SD (sodium diacetate) can be used either as an buffering agent for acidity regulation or as a flavoring agent.

Potassium Phosphate is white crystalline powder. It’s easily deliquescent and tastes salty. PH value of 1mol/L aqueous solution is 7.0-9.0. Relative density（d4 25） is 1.570. Melting point is 292℃. It’s highly soluble in water (235g/100mL, 20℃; 492g/100mL, 62℃), ethanol (33g/100mL) and methanol (24.24g/100mL, 15℃), but insoluble in ether. 6、Usage: It is used as buffering agent, neutralizer, preservative and color fixative to protect natural colos of animals and plants.

Progusta SA (sodium acetate) is supplied as a non-dusty and easy soluble fine agglomerate, as a powder or as a trihydrate crystal grade.

Progusta PA (Potassium Acetate) and Progusta PD (Potassium Diacetate) are no-sodium buffering agents, flavoring agents, and also growth inhibitors of molds and bacteria found in various foods products. Due to their no sodium content, both products can be offered as alternatives of the Progusta SA (Sodium Acetate) and Progusta SD (Sodium Diacetate) for the production of low sodium food products.

Jarace™ SA-FCC can be used as a buffer in controlling the pH of food during various stages of processing as well as finished goods. It can also be used in conjunction with sodium diacetate as a flavor enhancer. Additionally Jarace™ SA-FCC functions as an emulsifier, acidulant, dry vinegar substitute, pickling agent, and anti-microbial preservative.

Progusta PD (Potassium Diacetate) is a no-sodium buffering agent, flavoring agent, and growth inhibitors of molds and bacteria found in various foods products. Due to it’s no sodium content, Progusta PD can be offered as alternatives of the Progusta SA (Sodium Acetate) and Progusta SD (Sodium Diacetate) for the production of low sodium food products.

Progusta SA (sodium acetate) is an effective buffering agent, a flavoring agent, and a growth inhibitor of molds and bacteria found in various foods products.

Our Lactic Acid is a yellowish to colorless liquid produced from Non-GMO natural corn starch by advanced bio-fermentation and refining technology. Our L-Lactic Acid 88%, which is both Halal and Kosher certified, is used extensively in pharmaceuticals, personal care, beverages and foods - as pH regulator, antimicrobial, preservative, and curing agent.

Randi Ethyl alcohol is of wine origin (grape spirit); it is a short-chain alcohol. At ambient temperature it is a colorless liquid, clear, with a characteristic odor, volatile (boiling point 78°C), hygroscopic, highly flammable. It is completely soluble in many organic solvents (e.g. chloroform) and in water, with which it forms, in a proportion of approximately 96:4, a minimum azeotrope, which makes it impossible to obtain an ethanol distillation purer than 96. For this reason, “pure alcohol” is defined as 96% ethanol and 4% water approximately. Ethanol (96%) is a mixture comprised of between 95.1 - 96.9% v/v of ethanol and water at 20°C (92.6 - 95.2% m/m). Produced naturally by the fermentation of sugar, it is the most widespread type of alcohol and is the only alcohol suitable for consumption. It is used to make liqueurs and alcoholic beverages. The use of ethanol of agricultural origin for consumption is governed by EC Regulations, as set out in European Regulation 110/2008 Annex I points 1 and 2. Due to its effectiveness as an antiseptic, it is used in the Pharmaceutical Industry as a disinfectant and in the Cosmetics Industry in the manufacture of perfumes.

Transparent natural acid, allergen free and Non GMO, colorless with a characteristic odor and spicy taste. It is obtained by the process of aerobic fermentation of ethyl alcohol.

FBC Industries, Inc. Dipotassium Phosphate (DKP) - 50% solution is an effective buffering agent and sequesterant for a variety of uses functioning as a balancing agent. DKP when used as a food additive or preservative is highly effective in preventing coagulation, and is commonly used in the non-dairy creamer market as a buffering agent.

Distillerie Baron Calcium tartrate is a resulting from the extraction and transformation of potassium bitartrate, naturally contained in grape marc and wine lees. Is a powdery product and dried for good conservation.

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 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).

Pahi SL Natural Tartaric Acid is used as a acidity regulator to adjust pH in wine producing and also as Natural preservative and acidifier (intensifies the flavor of ingredients of candies, jams, fruit jellies, fruit juices, sweets, ice creams) in Food Industry.

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.

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.

FBC Industries, Inc. Citric Acid 50% is the most commonly used acidulant in the industry. As a food additive or food grade product, citric acid is used as a flavoring and preservative. The buffering properties of citrates are used to control pH and flavor. Sodium Citrate is a shortened term for Trisodium Citrate and is used as an antioxidant in food as well as to improve the effects of other antioxidants. Sodium Citrate can also be used as an acidity regulator and sequestrant. Potassium Citrate acts a buffering agent to adjust the pH when added to water to form buffer solutions.