Why It Matters
Residual oxygen inside the can oxidizes color and flavor in canned vegetables and beverages; need a reducing agent to scavenge oxygen
Solution Approach
Residual oxygen inside the can oxidizes color and flavor in canned vegetables and beverages; need a reducing agent to scavenge oxygen RawSource supplies the base chemicals that go into these programs. We can help with product selection, grade matching, and sourcing from multiple origins for supply security.
Typical Formulation Workflow
1
Process & Compliance Review
Map the application and contact points, and confirm food-grade and regulatory status (FCC/USP, Kosher/Halal, allergen) for every input.
2
Ingredient & Grade Selection
Select the right grade of acidulant, preservative, emulsifier, stabilizer, or processing aid for the formulation, label, and sensory targets.
3
Bench Trial & Dosing
Validate use level and performance in a bench or pilot batch, and specify packaging and lot traceability suited to food-safety requirements.
4
Quality & Shelf-Life Validation
Verify finished-product quality, microbial stability, and shelf life, and lock the spec with a CoA and document control for audits.
Recommended Chemistries (1)
Stannous Chloride Dihyd
CAS 10025-69-1
Specialty Additives
Preservation
3260 · Class Reducing tin salt scavenges residual oxygen to protect color and flavor in canned vegetables and beverages
Melting Point: 38 °C Density: 2.71 g/cm3 Solubility: Solubility in water, g/100ml at 20 °C: >100 (ve…
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