솔루션 접근법
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 (6)
Sodium Bicarbonate (Baking Soda)
CAS 144-55-8
산 및 염
pH 조절
Reacts with dough acids to release CO2 for lift and tunes crumb pH and color
융점:Decomposes at 109 °C 밀도:2.159 Solubility: 1 in 10 % at 25 °C
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Ammonium Carbonate (Baker's Ammonia)
CAS 10361-29-2
산 및 염
pH 조절
Baker's ammonia gasses off completely on baking for crisp, low-moisture cookies and crackers
융점:58 °C (decomposes) 밀도:1.5 at 20 °C Solubility: Soluble in water
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탄산암모늄 (괴상)
CAS 506-87-6
산 및 염
pH 조절
Lump baker's ammonia provides the same volatile leavening for thin, dry baked goods
융점:58 °C (decomposes) 밀도:1.5 at 20 °C Solubility: Soluble in water
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Potassium Carbonate
CAS 584-08-7
특수 첨가제
pH 조절
Raises dough pH for darker color and is the traditional cocoa 'dutching' base
융점:899 °C 끓는점:Decomposes 밀도:2.29 g/cu cm
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Sodium Carbonate (Soda Ash)
CAS 497-19-8
산 및 염
증점 / 레올로지
Soda ash for alkaline-noodle texture and dough pH raising
융점:856 °C 끓는점:Decomposes on heating by CO2 loss 밀도:2.54 g/cu cm
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Dicalcium Phosphate
CAS 7757-93-9
Genuine slow-acting leavening acid for baked goods. Dicalcium phosphate (its dihydrate form, DCPD, being the food-grade leavening species) reacts with sodium bicarbonate essentially only at oven temperatures (~60C+), giving late, controlled CO2 release that sets a fine, even crumb and buffers dough pH. It is a standard member of the phosphate leavening-acid family (with MCP, SAPP, SALP, AMCP) used
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