Approche de solution
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 (8)
BHA (Butylated Hydroxyanisole), Food Grade
CAS 25013-16-5
Additifs de Spécialité
Conservation
Butylated hydroxyanisole donates a phenolic hydrogen to lipid peroxyl radicals, interrupting propagation; it pairs synergistically with BHT and TBHQ in oils and snack coatings
Point de fusion:48–55 °C Point d'ébullition:264–270 °C at 733 mmHg Solubility: < 1 mg/mL at 18 °C
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BHT (Butylated Hydroxytoluene), Food Grade
CAS 128-37-0
Additifs de Spécialité
Conservation
The hindered-phenol OH quenches peroxyl radicals to halt the autoxidation chain that turns fats and fried snacks rancid
Point de fusion:69–71 °C Point d'ébullition:265 °C at 760 mmHg Densité:1.048 at 20 °C
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TBHQ (Tert-Butylhydroquinone), Food Grade
CAS 1948-33-0
Additifs de Spécialité
Conservation
TBHQ's dihydroxybenzene ring scavenges peroxyl radicals and carries unusually well through high-temperature frying into the fried product
Point de fusion:127–129 °C Point d'ébullition:295 °C at 760 mmHg Densité:1.05
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Propyl Gallate (NF/FCC)
CAS 121-79-9
Pouvoir solvant
Gallate ester both chelates trace metals and donates phenolic hydrogens, lengthening induction time; commonly blended with BHA for lower-temperature systems
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Mixed Tocopherols Powder (Natural Antioxidant)
CAS 1406-66-2
Additifs de Spécialité
Conservation
Tocopherols donate H to lipid radicals to break the autoxidation chain, giving a label-friendly antioxidant for oils and emulsions
Point d'ébullition:Decomposes Solubility: Insoluble
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Mixed Tocopherols Oil (Natural Antioxidant)
CAS 10191-41-0
Additifs de Spécialité
Conservation
Liquid mixed tocopherols disperse into fats and oils to scavenge radicals at the lipid phase
Point de fusion:2.5-3.5 °C Point d'ébullition:BP: 200-220 °C at 0.1 mmHg Densité:0.950 at 25 °C/4 °C
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D-Alpha Tocopherol Powder (Vitamin E)
CAS 59-02-9
Additifs de Spécialité
Conservation
Alpha-tocopherol interrupts lipid peroxidation as a natural-source chain-breaking antioxidant
Point de fusion:3 °C Point d'ébullition:BP: 210 °C at 0.1 mm Hg Densité:0.950 g/cu cm at 25 de C
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Ascorbyl Palmitate
CAS 137-66-6
Oil-soluble ascorbate ester (E304) engineered for lipid systems; genuine tocopherol synergist that regenerates spent chain-breaking antioxidants directly in the frying-oil/fried-snack lipid phase. Partitions into the oil, so it actually protects the target matrix. Correct fit for rancidity control in fats/oils/fried snacks.
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