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 (5)
Glyceryl Monostearate (GMS), Self-Emulsifying
CAS 123-94-4
Glycols & Polyols
Moisture Control
Mono/diglyceride complexes with amylose to slow starch retrogradation, keeping bread and cake crumb soft
Solubility: insoluble in water; soluble in hot oils, organi…
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Distilled Acetylated Monoglyceride (Aerating Emulsifier)
Acetylated monoglyceride emulsifies and aerates cakes, icings and whipped systems
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Soy Lecithin, FCC Food Grade (Double-Bleached, Kosher)
CAS 8002-43-5
Specialty Additives
Surfactancy
Lecithin emulsifies and conditions dough, lowers chocolate viscosity and improves wetting of dry blends
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Soy Lecithin Powder, Food Grade
CAS 8030-76-0
Specialty Additives
Surfactancy
Free-flowing lecithin for instantizing powders and emulsifying bakery fats
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Hydrogenated Lecithin, Food Grade (Oxidatively Stable)
CAS 92128-87-5
Specialty Additives
Surfactancy
Saturated lecithin with improved oxidative stability for higher-temperature emulsions
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Related Product Families
● Available
Specialty Additives
Phenolic and tocopherol antioxidants, gallate/caprylate preservatives, hydrocolloids, enzymes, sweeteners and flavor/color actives for finished-food formulation.
PreservationThickening / RheologySurfactancyConditioning
42 chemistries
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● Available
Glycols & Polyols
Humectant glycols and polyols plus glyceryl-ester emulsifiers for moisture control, water-activity reduction and solvency.
Moisture ControlSolvencySurfactancyEmolliency
17 chemistries
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