Phenolic and tocopherol antioxidants, hydrocolloid thickeners, lecithin and dairy-protein emulsifiers, preservatives, enzymes, sweeteners, and flavor compounds for finished-food and beverage formulation.
Specialty food additives are the functional ingredients a formulator doses at lownpercentages to control oxidation, texture, microbial growth, sweetness, color, and flavor in anfinished food or beverage. RawSource's specialty-additives line for food and beveragenspans five working groups: phenolic and tocopherol antioxidants, weak-acid and fatty-acidnpreservatives, hydrocolloid thickeners, lecithin and dairy-protein emulsifiers, and processingnaids such as enzymes, a high-intensity sweetener, bulking sugars, and flavor compounds.
nnAntioxidants are the largest group, and they carry the page's one real trade-off. Thensynthetic phenolics (BHA, BHT, TBHQ, propyl gallate) give longer induction times, carry throughnfrying heat, and cost less per protected pound; mixed tocopherols are label-friendly but lessnheat-stable. Specify a synthetic phenolic for high-temperature frying oils, and tocopherols wherena clean label outranks maximum thermal stability. Propyl gallate is often blended with BHA innlower-temperature systems because it also binds trace metals.
nnHydrocolloids and emulsifiers handle body and stability: xanthan gum suspends particulates atnlow dose, propylene glycol alginate holds viscosity in acid systems, and lecithins conditionndough and wet dry blends. Match the thickener to pH first. The line also includes enzymes,nacesulfame K, lactose and glucose bulking agents, flavor compounds, and several specialtyningredients supplied for fortified and supplement blends. Confirm grade and regulatory status fornyour application and jurisdiction.
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