Ascorbic acid is commonly used as antioxidant food additive. This compound is water-soluble and, thus, cannot protect fats from oxidation: For this purpose, it can be used as food antioxidant.
The dominant use of citric acid is as a flavoring and preservative in food and beverages, especially soft drinks. Within the European Union it is denoted by E number E330. Citrate salts of various metals are used to deliver those minerals in a biologically available form in many dietary supplements
Potassium bromate is typically used as a flour improver (E number E924). It acts to strengthen the dough and to allow higher rising. It is an oxidizing agent, and under the right conditions, will be completely used up in the baking bread.
Over the years of experience, we are able to become a dominating Trader and Importer of extensively acknowledged and demanded Zinc Stearate. It is white colored fine powder, which has zero water solubility, it easily blends with strong and hot mineral acids. Thus, effectively decomposed the stearic acid and corresponds zinc salts.
Also known as potassium sorbate produces sorbic acid when added . It serves two purposes. When active fermentation has ceased and racked for the final time after clearing, potassium sorbate will render any surviving yeast incapable of multiplying. Yeast living at that moment can continue fermenting any residual sugar into CO2 and when they die no new yeast will be present to cause future fermentation. When bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet but may be added to table which exhibit difficulty in maintaining clarity after finin
We are an admired Importer and Trader of Tapioca Starch, which is extracted from cassava root (Manihot esculenta). It is hugely used as a thickening agent in various foods.
Guar Gum Product
In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp. It is primarily used in hypoallergenic recipes that use different types of whole-grain flours. Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as a normal flour would.