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 (3)
Citric Acid (Anhydrous, FCC Food Grade)
CAS 77-92-9
Acids & Salts
Chelation / Sequestration
The primary food acidulant: sets tart flavor and drops pH into the 3-4 band that both brightens and helps preserve beverages and confectionery
Melting Point: 153 °C (anhydrous) Boiling Point: Decomposes Density: 1.54 at 20 °C
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Fumaric Acid
CAS 110-17-8
Acids & Salts
pH Adjustment
Strong, slow-dissolving acid that delivers long-lasting tartness per pound, favored in dry mixes and fruit fillings
Melting Point: 300–302 °C Boiling Point: 165 °C at 1.7 mmHg; sublimes Density: 1.635 at 20 °C
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Magnesium Malate
CAS 869-06-7
Specialty Additives
Acidulant salt / mineral
Malate gives a smooth, lingering tartness plus mineral content for beverage and supplement powders
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