Food Industry
Citric Acid (Mono/ Anhydrous)
Citric acid can exist either in an anhydrous (water-free) form or as a monohydrate. The anhydrous form crystallizes from hot water, while the monohydrate forms when citric acid is crystallized from cold water. The monohydrate can be converted to the anhydrous form at about 78 °C. Used as an acidulant, flavoring agent and antistaling agent in soft drinks, candy, jams, and jellies
Corn/Maize Starch
Cornstarch is a common ingredient made from the starchy portion of corn kernels known as the endosperm. It’s used as a thickening agent for gravies, marinades, sauces, soups, and casseroles. Though most people think cornstarch is reserved for cooking, it’s quite useful outside the kitchen.
Dextrose Monohydrate
Dextrose monohydrate is one of two derivatives of dextrose used in the food manufacturing industry, the other being dextrose anhydrous. Dextrose monohydrate is used as a sweetener in confectioneries, baking, desserts, and beverages and as an additive in pharmaceuticals and supplements.
Glycerine BP/USP
Glycerine BP is a colourless, odourless, viscous liquid that is widely used in pharmaceutical formulations. Glycerine also known as Glycerol is sweet-tasting and of low toxicity. Glycerine has three hydrophilic hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature. Used for the relief of coughs and soreness of the throat, relieve dry skin conditions. You can use this medicine if you are pregnant or breastfeeding.
Liquid Glucose
Liquid Glucose or (Glucose Syrup) is a thick, clear syrup that controls the formation of sugar crystals, which is particularly important when making frozen desserts and confectionery. It can also be used in a variety of sweet recipes including desserts, cakes, icings and jam making.
Maize Starch / Corn Starch
Cornstarch is a common ingredient made from the starchy portion of corn kernels known as the endosperm. It’s used as a thickening agent for gravies, marinades, sauces, soups, and casseroles. Though most people think cornstarch is reserved for cooking, it’s quite useful outside the kitchen.
Crude Corn Oil
Crude corn oil is extracted from corn germ by squeezing or steeping with solvent. Full of fragrant scent and nutrition and with a typical corn flavor, it can serve as the refined raw material for margarine, salad and edible oil.
Crude Sunflower Oil
Crude Sunflower oil is a non–volatile oil expressed from sunflower (Helianthus annuus) seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.
Crude degummed Soybean Oil
Crude degummed soybean oil is defined as pure soybean oil produced from fair to average quality crude soybean oil from which most of the natural gums (phospholipids) have been removed by hydration and mechanically separated.
Corn Starch fg
Perfect for making sauces as it thickens the consistency. Also while rolling fondant and gumpaste, to prevent it from sticking to your rolling surfaces or getting stuck in the moulds.
Industrial Sugar
It’s used in soft drinks, canned and bottled products, dairy products, processed foods, confectionery, and is a quality sugar for baking.
Phosphoric Acid (Food Grade)
It’s widely used as food additive, flavoring agent, sour agent, adjust the pH. Used as phosphate raw material products to make fertilizer.
Sodium Acid Pyrophosphate (SAPP) for baking powder
Sodium Acid Pyrophosphate is one of the two acid components used in commercial baking powders. SAPP is reactive not only with sodium bicarbonate, but also with calcium salts, proteins and heat. SAPP gives baking powder the time and temperature element contributing to the “Double Acting” power.
Sodium Bicarbonate food grade for baking powder
Sodium Bicarbonate is an alkaline powder, which is white in colour and odourless. It is commonly used for cooking and things like baking projects, such as things like pastries as leavening agents cause dough to rise, just like yeast.