• Acetic acid

    ethanoic acid, glacial acetic acid

    CAS number: 64-19-7

    E number: E260
  • Ascorbic Acid

    Ascorbic Acid is a white or slightly yellow crystals or powder, easily soluble in water, a little soluble in alcohol and uneasily soluble in ether and chloroform and another organic solvent. In solid-state it is stable in air. Its water solution is easily mutated when it meets with air.

    CAS No: 50-81-7

    E No: E300

  • Aspartame

    Aspartame (APM) is an artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages. It is a methyl ester of the aspartic acid/phenylalanine dipeptide.

    CAS number: 22839-47-0

    E number: E951

  • Calcium chloride

    Calcium chloride is an inorganic salt with the chemical formula CaCl2. It is formed from the neutralization reaction between hydrochloric acid and calcium hydroxide.CAS NO:10043-52-4E NO: E509
  • Calcium propionate

    Calcium propionate is the salt of propionic acid and calcium. this product also commonly known as calcium propanoate and is used as a food preservative.CAS NO:4075-81-4E NO: E282
  • Carboxymethylcellulose

    Carboxymethylcellulose (CMC; E466) is a chemically modified derivative of cellulose formed by its reaction with alkali and chloroacetic acid.CAS Number: 9004-32-4.E number: E466
  • Casein

    Casein pronounced "kay-seen" in British English, is a family of related phosphoproteins (αS1, αS2, β, κ). These proteins are commonly found in mammalian milk, comprising c. 80% of the proteins in cow's milk and between 20% and 45% of the proteins in human milk. Sheep and buffalo milk have a higher casein content than other types of milk with human milk having a particularly low casein content.CAS Number: 9000-71-9
  • Glucono delta lactone

    Glucono delta lactone or GdL is a neutral cyclic ester of gluconic acid, produced with the acid by fermentation of glucose. It is separated from the acid by is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent.CAS NO:90-80-2E NO: E 575
  • Maltodextrin

    Maltodextrin is a white, starchy powder that manufacturers add into many foods to improve their flavor, thickness, or shelf life.

    CAS Number: 9050-36-6

    E Number: E1400

  • Mono Sodium glutamate (MSG)

    Mono Sodium glutamate (MSG) is a white crystalline powder that exists in mushroom, tomato, cheese naturally and has much application in the food industry.CAS NO: 142-47-2E NO: E621
  • Phosphoric acid 85%

    Food-grade 85 phosphoric acid is commonly used for pH control and adjustment in a variety of foods and beverages.

    CAS Number: 7664-38-2

    E Number: E338

  • Potassium Carbonate

    Potassium carbonate, K2CO3, appears as a white powder or as colorless solid crystal and has a salty taste. Also known as potash or pearl ash, it may be used in pharmaceutical laboratories as a drying agent or as a source of potassium.

    CAS No: 584-08-7

    E No: E501

  • Potassium sorbate

    Potassium sorbate is the potassium salt of sorbic acid. It is primarily used as a food preservative (E number 202). Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products.

    CAS No: 24634-61-5

    E No: E202

  • Sodium acetate

    Sodium acetate (NaCH3COO) is the salt of acetic acid that has white crystalline powder appearance and is odorless normally, but whenever you warm it for analysis, it smells like vinegar.CAS NO127-09-3E NO: E262
  • Sodium metabisulfite

    Sodium metabisulfite has found use as a reducing agent in the manufacture of biscuits, especially the low-fat, low-sugar types embraced by the generic term ‘semi-sweet’.

    CAS number: 7681-57-4

    E number: E223

  • Sodium nitrite

    Nitrates and nitrites are chemical compounds commonly used in making cured meat products like bacon and hot dogs.

    CAS number: 7632-00-0

    E number: E250

  • Sorbitol

    Sorbitol (pronounced sore-bih-tall) is a type of carbohydrate called sugar alcohol, or polyol, which are water-soluble compounds that occur naturally in many fruits and vegetables.

    CAS number: 50-70-4

    E number: E420

  • Trisodium citrate

    Trisodium citrate has the chemical formula of Na₃C₆H₅O₇. It is sometimes referred to simply as "sodium citrate" and uses as food additives.CAS NO:6132-04-3E NO: E331iii
  • Xanthan Gum

    Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating).

    CAS No: 11138-66-2

    ‎ E Number: E415

  • Xylitol

    Xylitol is a sugar alcohol used as a sugar substitute. Xylitol is categorized as a polyalcohol or sugar alcohol (specifically an alditol). It has the formula CH2OH(CHOH)3CH2OH. It is a colorless or white solid that is soluble in water.

    CAS number: 87-99-0

    E Number: E967

  • Citric acid

    Citric acid is prized for its sour flavor, preservative quality, and ability to act as a pH buffer. For these reasons, citric acid is found in the ingredient list of many of the foods in your kitchen pantry.CAS Number: 77-92-9E Number: E330