Food & Beverage

Food-grade and technical raw materials for food and beverage manufacturing — antioxidants and preservatives, acidulants and pH control, emulsifiers and stabilizers, sequestrants, and mineral fortificants. Bulk quantities with full documentation.

Bulk & Specialty Grades
Multi-Origin Sourcing
Technical & Regulatory Support

Raw materials for food and beverage manufacturing

RawSource supplies the food-grade and technical ingredients that food and beverage manufacturers consume in preservation, acidulation, emulsification, and fortification. We supply antioxidants, acidulants, emulsifiers, sequestrants, and mineral fortificants, and source specialty hydrocolloids and processing aids through our global network.

Whether you're protecting fats and oils from rancidity, dialing in beverage pH, stabilizing a dressing emulsion, or hitting declared mineral values on the label — we supply the raw material inputs your formulation needs, with full documentation.

Supply Categories

Antioxidants & Preservatives Acidulants & pH Control Emulsifiers & Stabilizers Sequestrants & Chelants Thickeners & Hydrocolloids Defoamers Mineral Fortificants Humectants & Polyols
Door A

What problem are you solving?

Select your application segment to find the formulation or operational challenge — then see which product families map to the solution.

Door B

Product Families

Browse by application segment. Each family contains the specific chemistries we source — with CAS numbers, functional roles, and availability status.

Door C

Procurement Support

From spec matching and documentation to bulk logistics and regulatory guidance.

Browse by Function

Food & Beverage Chemistry by Function

Jump straight to the chemistry you need — each guide explains the types, how to select, and routes you to the specific grades we supply.

Acidulants & pH Control
Match the acid to the job — citric for tart, chelating beverages; phosphoric for cola sharpness; fumaric/malic for dry mixes; lactic for dairy — then set target pH with carbonate/bicarbonate bases and citrate/phosphate buffers.
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Preservatives & Antioxidants
Two shelf-life decisions in one grid: oxidative-stability antioxidants (BHA/BHT/TBHQ/propyl gallate for high-heat frying, tocopherols/ascorbyl for clean-label) and antimicrobial preservatives (benzoate, sorbate, metabisulfite, nitrite) selected by system pH and process temperature.
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Sequestrants & Metal-Ion Control
Tie up trace metal ions that catalyze rancidity, discoloration and haze — calcium disodium EDTA, sodium citrate, sodium hexametaphosphate and sodium gluconate for beverages, canned foods and protein systems.
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Emulsifiers & Stabilizers
Pick a food emulsifier by required HLB — lecithin and mono-/di-glycerides for W/O and dough systems, polysorbates and sorbitan esters for O/W dressings and dairy — matched to your oil phase.
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Humectants & Polyols
Control moisture and water activity with vegetable glycerin, propylene glycol and polyols (sorbitol, mannitol, lactitol) — humectants, viscosity builders and flavor/color carriers for bakery, confectionery and beverages.
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Defoaming / Processing Antifoam
Knock down process foam in fermentation, sugar and potato processing, and fruit prep with food-contact silicone (simethicone) and polyol antifoams sourced to food grade.
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