Solution Approach
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 Citrate
CAS 68-04-2
Specialty Additives
Chelation / Sequestration
The citrate/citric pair holds target pH against acid drift and sequesters calcium in dairy and beverage systems
Physical Description: Dry powder, liquid, or solid Boiling Point: BP: Decomposes at red heat /Dihydrate/ Melting Point: >300 °C
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Potassium Citrate
CAS 866-84-2
Acids & Salts
Chelation / Sequestration
Potassium-based buffer and sequestrant for low-sodium beverages and process cheese
Solubility: 1 G DISSOLVES IN 0.65 ML WATER PH: Between 7,5 and 9,0 (5 % aqueous solution)
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Monosodium Phosphate
CAS 7558-80-7
Specialty Additives
pH Adjustment
Phosphate buffer that stabilizes pH and improves protein hydration in processed foods
Melting Point: Decomposes at 75 Density: 2360 kg/cu m Solubility: 121 g/L
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Calcium Citrate
CAS 813-94-5
Acids & Salts
pH Adjustment
Calcium citrate buffers on the acid side and resists pH swings in fortified blends
Solubility: White powder, odorless. Insol in alcohol. Loses…
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Potassium Citrate FG USP/FCC
CAS 6100-05-6
Chelation / Sequestration
CAS matches food-grade tripotassium citrate monohydrate. Citrate is a genuine pH buffer in the stated 3.5-6.5 band and a calcium sequestrant; potassium form is used as a low-sodium emulsifying/buffering salt in dairy (processed cheese, cream, evaporated/UHT milk) to stabilize casein and emulsions against buffer drift. Direct fit for this exact use-case.
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Tetrasodium Pyrophosphate
CAS 7722-88-5
Acids & Salts
Chelation / Sequestration
CAS matches anhydrous TSPP. One of the classic phosphate emulsifying/melting salts for processed cheese and dairy: raises and buffers pH while chelating casein-bound calcium, preventing protein destabilization and fat separation. This is precisely the buffer-drift / protein-stability problem the page targets. Direct fit.
Melting Point: 988 °C Boiling Point: Decomposes Density: 2.45
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