Products

Citric Acid Anhydrous, a natural acid found in citrus fruits, appears as a crystalline powder with a tart taste. Primarily used in food and beverage industries as a preservative, flavor enhancer, and acidity regulator, it lends a sour taste to various products. Its versatile applications extend to cosmetics, pharmaceuticals, and cleaning agents due to its chelating properties and ability to dissolve minerals. As a food additive, it balances pH levels, prevents discoloration, and acts as an antioxidant. While generally safe, excessive consumption may lead to gastrointestinal discomfort. Its multifaceted uses make it a valuable component in numerous consumer goods.

Citric Acid Monohydrate is a natural preservative, flavor enhancer, and acidulant widely used in the food industry. It's derived from citrus fruits and acts as a pH regulator, adding a tangy taste to various food and beverage products like soft drinks, candies, jams, and canned goods. As a chelating agent, it prevents discoloration and maintains the stability of flavors and colors in processed foods. Moreover, it serves as a crucial component in the production of effervescent tablets and aids in preserving the texture and shelf life of foods. Its versatility and safety make it a valuable additive in food manufacturing processes.

DL-Tartaric acid is a naturally occurring organic acid used in the food industry as a flavor enhancer, acidity regulator, and leavening agent. It's commonly found in beverages, candies, baking powder, and certain processed foods. As a chiral molecule, DL-Tartaric acid exists in two mirror-image forms (D- and L- isomers), enhancing its versatility in food applications. Its acidic properties help stabilize ingredients, control pH levels, and contribute to the characteristic tangy taste in various food products. This additive is considered safe for consumption in regulated amounts, providing both functional and sensory attributes to a wide range of food formulations.

Propylene Glycol (PG) is a food-grade chemical commonly used as a humectant, solvent, and preservative in various food products. It serves to maintain moisture content, prevent crystallization, and enhance texture. PG is recognized as safe by the FDA when used within regulated limits. Its versatility allows for application in baked goods, beverages, dressings, and as a carrier in flavorings. Despite its safe status, some individuals may exhibit mild allergic reactions or sensitivities. Its low toxicity, stability, and ability to improve product quality make Propylene Glycol a widely accepted additive in the food industry, albeit subject to stringent regulatory guidelines.

Formic acid (HCOOH) at 99% concentration is used in the food industry as an antibacterial agent and preservative due to its antimicrobial properties. It is an organic acid found naturally in various plants and animal tissues. In food applications, it helps prevent spoilage by inhibiting microbial growth, extending shelf life in certain products like feed additives and animal-derived foodstuffs. However, due to its high acidity and potential toxicity at concentrated levels, it must be used cautiously and within regulated limits. Proper handling, dilution, and adherence to regulatory guidelines are crucial to ensure its safe application in the food industry.

Glycerine, also known as glycerol, is a colorless, odorless, sweet-tasting compound widely used in the food industry. It serves as a humectant, preservative, and sweetener in various food products. As a humectant, it retains moisture, preventing dryness and extending shelf life. Glycerine's sweet taste makes it suitable as a low-calorie sweetening agent in sugar-free foods. Additionally, it helps improve texture, consistency, and smoothness in items like baked goods, confectionery, dairy products, and beverages. Being non-toxic and non-carcinogenic, it's considered safe for consumption but should be used in moderation due to its calorie content.

L-tartaric acid is a natural organic acid commonly found in various fruits and used in the food industry as an additive for its acidic and antioxidant properties. It serves as a stabilizer in baking powders, enhances flavors in beverages, and acts as an acidity regulator in candies and jams. This compound contributes to the tangy taste in certain foods and aids in maintaining the pH balance. Recognized as safe for consumption by regulatory authorities, L-tartaric acid also plays a role in controlling crystallization in food processing, particularly in confectionery and wine production, ensuring product quality and stability.

Melamine is a nitrogen-rich chemical used illicitly to boost apparent protein content in foods. It's not intended for human consumption but has been fraudulently added to food products, especially dairy items like milk and powdered infant formula. Despite its high nitrogen content, it lacks essential amino acids. Ingesting melamine in large quantities or prolonged exposure can lead to kidney stones, renal failure, and other severe health issues. Strict regulatory measures are crucial to prevent its adulteration in food, ensuring consumer safety and proper food quality standards are maintained.

Titanium dioxide (TiO2) is a common food additive used as a white pigment and to enhance the brightness of certain food products like candies, sweets, sauces, and frosting. Classified as E171 in Europe, it provides opacity and color to foods. Despite its approval for food use by regulatory bodies, concerns have arisen regarding its safety. Some studies suggest potential health risks, particularly in nanoparticle form, with links to inflammation and potential cell damage. Ongoing research aims to understand its effects better, prompting discussions about reconsidering its widespread use in food due to potential health implications.

DL-Malic acid is a food chemical utilized as a flavor enhancer, acidity regulator, and preservative in the food industry. It occurs naturally in various fruits like apples and contributes a tart taste. This compound is a racemic mixture of D- and L-isomers, both safe for consumption. DL-Malic acid's acidity aids in balancing pH levels, enhancing the taste of beverages, candies, and processed foods. It acts as a stabilizer in products like canned fruits and preserves, extending shelf life. Despite its synthetic production, DL-Malic acid is generally recognized as safe (GRAS) by regulatory bodies when used within recommended limits in food applications.

Dimethylformamide (DMF) is a solvent used in food processing, although its direct use as a food additive is prohibited due to its toxicity. In the food industry, it may inadvertently remain in trace amounts in packaged foods due to its prior use in manufacturing processes. However, stringent regulations exist to ensure these residues remain well below harmful levels. DMF, classified as a potential carcinogen, poses health risks such as skin irritation and organ damage. Therefore, its presence in food, even in minute quantities, is closely monitored and controlled to safeguard consumer health and comply with safety standards.

Dimethyl sulfoxide (DMSO) is not a common food additive. It is primarily used as an industrial solvent and has some medicinal applications due to its ability to penetrate biological membranes. While it is occasionally used in veterinary or topical human treatments, its use in food is not approved due to potential health risks. DMSO can transport other substances through the skin, potentially causing contaminants or toxins to enter the body. Moreover, its industrial-grade purity and possible impurities make it unsuitable for direct food consumption. Hence, it's not recognized as a food chemical additive due to safety concerns and lack of regulatory approval.

Vitamin C, also known as ascorbic acid, is a water-soluble essential nutrient found abundantly in various foods. Chemically, it's a six-carbon compound composed of carbon, hydrogen, and oxygen atoms. Its molecular formula is C6H8O6. This potent antioxidant plays a crucial role in collagen synthesis, immune function, and iron absorption within the body. It's prevalent in citrus fruits like oranges, lemons, as well as in berries, kiwi, bell peppers, and leafy greens. Vitamin C is sensitive to heat and light, often diminishing during food processing or storage. Its presence in diverse foods underscores its significance in maintaining overall health and well-being.

PVC (Polyvinyl chloride) resin, while commonly used in construction and manufacturing, is not considered safe for direct food contact due to its chemical composition. PVC resin contains additives like plasticizers (e.g., phthalates) and stabilizers (e.g., lead, cadmium) that may leach into food, posing health risks. When exposed to heat or acids, PVC can release toxic substances, potentially contaminating food items. The FDA strictly prohibits PVC use in food packaging or direct contact due to concerns about its harmful effects on human health. Substituting PVC with safer materials like PET, HDPE, or PP ensures food safety and avoids potential health hazards.

Sucralose is a zero-calorie artificial sweetener commonly used in food and beverages. It is a chlorinated derivative of sucrose, created through a process that replaces three hydroxyl groups with chlorine atoms, enhancing its sweetness while eliminating calories. This high-intensity sweetener is approximately 600 times sweeter than sugar, making it an appealing sugar substitute in various products. Despite its stability under heat and pH variations, some debate exists regarding potential health effects, though regulatory agencies like the FDA have deemed it safe for consumption. Sucralose maintains popularity due to its sweetness without the caloric impact of sugar, contributing to the wide array of low-calorie and sugar-free products available today.

Potassium sorbate, a granular food preservative, is a synthetically produced salt formed from sorbic acid and potassium hydroxide. Widely used in the food industry, it inhibits the growth of molds, yeasts, and certain bacteria, prolonging the shelf life of various food products. As a preservative, it prevents spoilage, maintains freshness, and extends the storage duration of foods like cheese, wine, baked goods, fruit juices, and more. Its efficacy lies in disrupting the cellular function of microorganisms, thereby curbing their ability to multiply. Approved by regulatory bodies, potassium sorbate is a safe and effective means to enhance food longevity and maintain quality.

Potassium Hydroxide (KOH) is an inorganic compound often used as a food chemical, typically at concentrations up to 90%. It is a strong alkaline substance, also known as caustic potash, with diverse applications in the food industry. KOH functions as a pH regulator, neutralizing agent, and peeling agent for fruits and vegetables. In food processing, it aids in adjusting acidity levels, stabilizing pH in products like cocoa, chocolates, and certain baked goods. However, due to its high reactivity and alkalinity, strict regulations govern its usage to ensure safe handling and minimal residual presence in consumables, emphasizing its precise and controlled application.

Mono Sodium Glutamate (MSG) is a flavor enhancer commonly used in food preparation. It's the sodium salt of glutamic acid, an amino acid found naturally in various foods like tomatoes, cheese, and mushrooms. MSG is synthesized through fermentation or extraction processes. When added to dishes, MSG intensifies savory flavors, adding an umami taste, enhancing overall taste perception. Despite safety approval by regulatory bodies like the FDA and WHO, some individuals may experience adverse reactions like headaches or nausea, leading to debates about its safety. Its use in food remains widespread, contributing to enhancing the palatability of numerous cuisines worldwide.

Calcium propionate is a food additive used as a preservative to extend the shelf life of various food products. It is a calcium salt of propionic acid, a naturally occurring organic acid. This compound works by inhibiting the growth of molds and fungi, thereby preventing spoilage and extending the freshness of baked goods like bread, pastries, and other bakery items. Calcium propionate is considered safe for consumption in regulated amounts and is generally recognized as safe (GRAS) by food regulatory authorities. Its antimicrobial properties make it an effective additive in preserving food quality by impeding the development of mold, ultimately ensuring longer-lasting food products for consumers.

Ferric Ammonium Citrate is a compound commonly used in the food industry as a food additive. It serves primarily as a source of iron, a vital mineral essential for various physiological functions in the human body, including oxygen transport and energy production. This compound is a soluble form of iron and is often added to food products as a fortificant to address iron deficiencies or to enhance nutritional value. Ferric Ammonium Citrate has been approved by regulatory bodies in many countries for its use in food fortification, particularly in items like cereals, infant formulas, and supplements, helping to support healthy iron levels in populations where deficiencies are a concern. However, excessive intake can lead to toxicity, making careful regulation and monitoring essential in its application in food products.

Ferrous fumarate is an iron supplement commonly used in the food industry to fortify products with additional iron content. It's a type of iron salt that is highly soluble and easily absorbed by the body. Due to its stability and bioavailability, ferrous fumarate is added to various food items, such as breakfast cereals, infant formulas, and fortified foods, to address iron deficiencies and promote better health. Iron plays a crucial role in the body's oxygen transport, energy production, and overall metabolism. However, excessive consumption of ferrous fumarate can lead to adverse effects, such as digestive discomfort or toxicity, so its usage in food products must adhere to recommended levels to ensure safety while effectively boosting iron intake for consumers.

Magnesium carbonate (heavy) is a chemical compound used in the food industry as an anti-caking agent, acidity regulator, and firming agent. Its primary function is to prevent clumping and caking in powdered or granulated food products, thereby maintaining their flowability and texture. In addition to its role as an anti-caking agent, magnesium carbonate helps regulate acidity levels in various food items, ensuring stability and preserving their quality. Moreover, it acts as a firming agent, enhancing the texture and structure of certain food products, particularly in cheese production and baked goods. Its safe usage in food adheres to regulatory standards and contributes to the overall quality and consumer acceptability of numerous food formulations.

Magnesium sulfate heptahydrate, commonly known as Epsom salt, is a chemical compound with the formula MgSO4·7H2O. While primarily recognized for its therapeutic and medicinal uses, it also finds applications in the food industry. In food, it is employed as a nutrient supplement, a firming agent, and a brewing salt. It serves as a source of magnesium, an essential mineral vital for various biochemical reactions in the body. In certain food preparations, it aids in regulating enzyme activity and contributes to the structure and function of proteins. Moreover, it can act as a stabilizer and acidity regulator, enhancing the texture and overall quality of processed foods. However, its usage in food is subject to regulatory guidelines to ensure safe consumption levels.

Potassium chloride (KCl) is a chemical compound often used as a substitute for regular salt (sodium chloride) in food production. It serves as a potassium supplement while reducing sodium intake, beneficial for individuals aiming to lower their sodium consumption for health reasons. As a food additive, it enhances flavor and acts as a salt substitute, commonly found in various processed foods, including soups, snacks, and canned goods. However, excessive intake may pose health risks, especially for individuals with kidney problems or those on specific medications. Its use requires careful consideration due to its potential impact on taste and health, necessitating moderation in food formulations.

Potassium phosphate (diabasic) is a food chemical commonly used as a food additive. It belongs to the class of phosphates and is utilized as a buffering agent, emulsifier, and stabilizer in various food products. This compound helps regulate acidity levels, acting as a pH control agent, especially in processed foods and beverages. It is considered safe for consumption within regulated limits set by food safety authorities. Potassium phosphate (diabasic) serves as a source of potassium, an essential mineral crucial for nerve function, muscle contractions, and maintaining electrolyte balance in the body. Its use in food processing aids in enhancing texture, improving shelf life, and ensuring product consistency.

Sodium acetate (anhydrous) is a food chemical commonly used as a preservative, flavor enhancer, acidity regulator, and buffering agent in the food industry. It is the sodium salt of acetic acid, a natural compound found in vinegar. This compound is often used in snack foods, sauces, pickles, and various condiments to prolong shelf life by inhibiting microbial growth. It also helps in balancing and maintaining the acidity of certain food products. Sodium acetate is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate amounts. Its versatile properties make it a valuable additive in the food manufacturing process, contributing to taste, preservation, and stability of numerous food items.

Sodium benzoate is a common food preservative used to prevent the growth of bacteria, yeast, and mold in acidic conditions. It is the sodium salt of benzoic acid and is often found in a wide range of food and beverage products, including soft drinks, fruit juices, jams, condiments, and pickles. This compound inhibits the growth of microorganisms by lowering the pH in the product, creating an environment where bacteria and fungi struggle to survive. Though generally recognized as safe (GRAS) by regulatory agencies when used in small quantities, some studies suggest that high levels of sodium benzoate, when combined with certain additives like citric acid, may form benzene, a potential carcinogen. As such, its usage is regulated to ensure safety in food products.

Sodium carbonate monohydrate, commonly known as soda ash or washing soda, is a food chemical with various applications in the food industry. It serves as a food additive, primarily employed as a raising agent, acidity regulator, and stabilizer in processed foods. Its alkaline properties make it useful in controlling pH levels, especially in baked goods like cookies, biscuits, and cakes, aiding in dough rising and texture enhancement. Additionally, sodium carbonate monohydrate is utilized in the production of certain beverages, acting as a buffering agent to control acidity. It may also function as a water softener and aid in the removal of impurities in food processing.

Sodium citrate dibasic (1.5 Hydrate) is a food chemical commonly used as a food additive and preservative. It is a sodium salt of citric acid and is known for its versatile properties in the food industry. Overall, Sodium citrate dibasic (1.5 Hydrate) plays a crucial role in maintaining the quality, stability, and safety of a wide range of food products, from dairy to processed foods, beverages, and more. However, as with any food additive, its usage adheres to regulatory guidelines to ensure its safety for consumption.

Sodium gluconate is a sodium salt of gluconic acid, derived from glucose through fermentation or chemical synthesis. In food, it serves various purposes. As a food additive, it acts as a chelating agent, stabilizer, and sequestrant, preventing oxidation and maintaining color, texture, and flavor in processed foods. Its chelating properties help to bind and neutralize metallic ions, enhancing food quality by preventing discoloration or off-flavors caused by metal ions. Additionally, it is used as a preservative in certain food products. Sodium gluconate is considered safe for consumption in regulated quantities and is commonly found in dairy products, canned goods, sauces, and other processed foods.

Sodium phosphate dibasic (7 hydrate) is a food additive commonly used as an emulsifier, stabilizer, or thickening agent in various food products. It falls under the category of salts derived from phosphoric acid. This compound helps in enhancing texture, improving shelf life, and maintaining the consistency of food items, such as processed meats, cheese, bakery products, and canned goods. Its hygroscopic nature allows it to absorb and retain moisture, preventing crystallization and maintaining the desired smoothness in food products. However, excessive intake of sodium phosphates may lead to health concerns, such as imbalances in electrolytes, particularly for individuals with kidney issues or those on a sodium-restricted diet. Therefore, its usage in food production is regulated to ensure safe consumption levels.

Sodium phosphate monobasic, also known as monosodium phosphate, is a food additive primarily used as an emulsifier, acidity regulator, and thickening agent in various food products. It's commonly found in processed cheeses, canned seafood, baked goods, and some breakfast cereals. This chemical helps enhance texture, stabilize ingredients, and maintain the pH balance in food items, extending their shelf life. Sodium phosphate monobasic is considered safe for consumption in regulated amounts, approved by food safety authorities worldwide. However, excessive intake might lead to health concerns like kidney issues or electrolyte imbalances. It's crucial to consume it in moderation as part of a balanced diet to prevent potential adverse effects associated with its excessive use.

Sodium Phosphate Tribasic, commonly known as trisodium phosphate or TSP, in its 12-hydrate form, is a food additive utilized for various purposes in the food industry. It serves primarily as a buffering agent, emulsifier, and thickening agent in processed foods. Its multifunctional properties help regulate acidity, enhance texture, and stabilize ingredients in food products such as cereals, cheeses, baked goods, and processed meats. As a sequestrant, it prevents discoloration in processed foods and maintains their quality by binding with metal ions that might otherwise catalyze undesirable reactions. Despite its versatility, regulatory bodies impose limitations on its use due to its potential impact on health, particularly in excessive amounts.

Zinc sulfate heptahydrate is a chemical compound commonly used in various food applications. It is a combination of zinc, sulfur, and oxygen with seven water molecules attached, denoted as ZnSO4·7H2O. In food chemistry, it serves as a source of dietary zinc, an essential mineral crucial for numerous physiological functions in the human body, including immune system support, wound healing, and enzymatic reactions. Food-grade zinc sulfate heptahydrate is utilized as a supplement or fortificant in certain food products to address zinc deficiencies. It's often added to fortified cereals, infant formulas, and dietary supplements to ensure adequate zinc intake, especially in populations where deficiencies may be prevalent.

Ammonium sulfate is an inorganic compound often used in food production as a food additive. Its primary function is as a dough strengthener and stabilizer in baked goods. This compound helps improve the texture, elasticity, and overall quality of the dough by enhancing gluten formation in wheat-based products. Additionally, it is utilized as a leavening agent in some baking processes, aiding in the rising of the dough. Despite its use in food, the compound is generally recognized as safe (GRAS) when used in moderate amounts according to regulatory guidelines. However, excessive intake may potentially cause health issues, so it is crucial to adhere to recommended usage levels set by food safety authorities.

As of my last knowledge update in January 2022, Corrogard doesn't appear to be a widely recognized or commonly used term in the context of food chemicals or additives. It's possible that it might be a proprietary name or a term specific to a certain region, industry, or a relatively new development in the field of food chemistry post my last update. There might also be a spelling error or confusion with a similar-sounding substance. If Corrogard refers to a newer addition or a specialized compound in food chemistry after 2022, I'd recommend consulting the latest scientific literature, databases, or regulatory bodies in the field of food science for accurate and updated information on its composition, usage, and safety in food products.

Ferric Orthophosphate, commonly referred to as iron(III) phosphate, is a chemical compound used in the food industry as a source of iron, an essential mineral vital for various bodily functions. It is often included in food fortification processes to address iron deficiency and anemia concerns, particularly in food products targeting specific consumer groups like infants, pregnant women, or those with iron-deficient diets. This compound is recognized for its stability and bioavailability, meaning it can be readily absorbed by the body. Its hydrated form, typically in the 2-hydrate state, allows for better solubility and incorporation into various food formulations, including cereals, baked goods, and nutritional supplements.

Ferrous sulfate (dried), also known as iron(II) sulfate, is a chemical compound primarily used as a food additive and dietary supplement. It serves as an essential source of iron, a crucial mineral that supports various physiological functions within the body, such as oxygen transport and enzymatic reactions. As a food chemical, ferrous sulfate (dried) is commonly added to fortify foods with iron, especially in products like cereals, flour, and infant formulas. Its role in food production aims to address iron deficiencies and prevent related health issues, such as anemia. Careful regulation of its usage is necessary to ensure proper dosage and avoid potential toxicity, as excessive iron intake can lead to adverse health effects. Overall, ferrous sulfate (dried) plays a vital role in fortifying food products and addressing iron deficiency concerns in various populations.

Magnesium carbonate (light) is a food chemical used as an anticaking agent, color retention aid, and pH regulator in various food products. With the molecular formula MgCO3, it appears as a white, odorless powder. In food applications, it prevents powdered or granulated foods from clumping together by absorbing moisture and reducing the formation of lumps. Additionally, it stabilizes pH levels, particularly in baked goods and beverages, contributing to their texture and appearance. While generally recognized as safe (GRAS) by the FDA, it's important to use magnesium carbonate within permissible limits to avoid potential adverse effects. Its role in food manufacturing ensures improved product quality and consistency while maintaining food safety standards.

Potassium acetate is a chemical compound used in the food industry primarily as a food additive and preservative. It is the potassium salt of acetic acid and is recognized as safe for consumption by regulatory authorities when used within specified limits. As a food additive, potassium acetate serves multiple purposes. It can act as an acidity regulator, adjusting and stabilizing the pH levels in food products. This property makes it valuable in various food processing applications, particularly in certain canned foods, bakery products, and dairy items.

Potassium citrate monohydrate is a food additive commonly used as a buffering agent, acidity regulator, and stabilizer in various food products. It's derived from citric acid and is a potassium salt known for its ability to adjust acidity levels in foods and beverages. This compound helps control pH, enhancing flavors, and acts as an anti-caking agent, particularly in powdered or granulated products. Its role in food extends to preserving freshness and preventing discoloration in certain processed items. Additionally, potassium citrate monohydrate is employed in the food industry to fortify products with potassium, contributing to dietary intake. Its multifunctional properties make it a versatile ingredient in food processing, ensuring both quality and taste consistency in numerous consumables.

Potassium Phosphate (Monobasic) is a food chemical commonly used as an acidity regulator, emulsifier, and nutrient supplement in various food products. It serves as a source of both potassium and phosphorus, essential nutrients that play vital roles in bodily functions. In food, it acts as a pH buffer, helping to control acidity levels and stabilize ingredients. Additionally, it aids in maintaining moisture content and improving texture in processed foods. Potassium Phosphate (Monobasic) is generally regarded as safe when used in regulated quantities in food production. Its versatility and ability to enhance food quality make it a valuable additive in the food industry, ensuring both nutritional value and product stability.

Sodium acetate trihydrate is a compound commonly used in the food industry as a preservative, flavoring agent, acidity regulator, and buffering agent. It is recognized as safe by regulatory bodies when used within specified limits. This compound is known for its ability to prevent bacterial growth in food products, extending their shelf life. In processed foods, sodium acetate trihydrate helps maintain pH levels, acting as a buffering agent to control acidity and enhance flavor stability. It's often found in items like snacks, sauces, pickles, and condiments.

Sodium bicarbonate, commonly known as baking soda, is a food chemical widely used in the food industry for various purposes. It is a white, crystalline powder with alkaline properties. In baking, it acts as a leavening agent, causing dough to rise by releasing carbon dioxide when it reacts with acids, such as buttermilk or vinegar. This reaction creates bubbles, making baked goods light and fluffy. Moreover, it serves as a pH regulator, neutralizing acidic components in recipes and enhancing the golden-brown color in baked items. Sodium bicarbonate is also employed in food preservation, as it can inhibit microbial growth. However, excessive consumption should be avoided due to its high sodium content, which may lead to health issues like hypertension if not used in moderation.

Sodium chloride, commonly known as table salt, is a fundamental chemical compound used extensively in food. Its primary purpose in culinary applications is to enhance flavor and add taste to various dishes. Sodium chloride helps to balance and intensify flavors by interacting with taste receptors on the tongue. Beyond taste, it also plays a crucial role in food preservation, acting as a natural preservative by inhibiting the growth of bacteria and fungi, thereby extending the shelf life of certain foods. While essential for the body in moderate amounts, excessive sodium chloride intake has been linked to health issues like high blood pressure. Consequently, many food producers are exploring alternatives to reduce sodium content while maintaining taste and preservation qualities.

Sodium citrate tribasic dihydrate, commonly known as sodium citrate, is a food additive primarily used as an emulsifier, acidity regulator, and preservative in the food industry. It is derived from citric acid and is recognized as safe for consumption by regulatory agencies. In food applications, sodium citrate acts as a buffering agent, controlling acidity and enhancing flavor stability in various products like beverages, jams, ice creams, and processed cheeses.

Sodium Phosphate (Dibasic) is a food chemical commonly used as an additive in various food products. It belongs to a class of compounds known as phosphates. It serves multiple functions in food processing, primarily as an emulsifier, acidity regulator, and texturizer. This compound helps to stabilize and improve the texture of processed meats, cheeses, and canned goods. It also acts as a buffering agent, controlling acidity levels in processed foods. Sodium Phosphate (Dibasic) is recognized as safe for consumption by regulatory bodies when used in limited quantities. However, excessive intake may lead to health concerns, such as electrolyte imbalances or kidney issues, making it crucial to regulate its usage in food production.

Sodium Phosphate Dibasic (12 Hydrate), also known as disodium hydrogen phosphate, is a food additive commonly used as an emulsifier, stabilizer, and buffering agent in various food products. It's classified as GRAS (Generally Recognized As Safe) by the FDA when used in regulated quantities. This compound helps control acidity, adjust pH levels, and enhance food texture, especially in processed meats, cheeses, and canned goods. As a stabilizer, it prevents ingredients from separating and maintains their consistency.

Sodium Phosphate Monobasic (1 hydrate) is a food chemical commonly used as a pH buffer, emulsifier, thickening agent, and a texturizer in various food products. It serves as an acidity regulator, helping to maintain the pH balance in processed foods, especially in dairy products like cheese and evaporated milk. Additionally, it acts as a preservative, enhancing the shelf life of certain foods. Sodium Phosphate Monobasic is generally recognized as safe (GRAS) by the FDA when used in appropriate amounts in food products, but excessive consumption may lead to potential health issues, particularly for individuals with kidney problems or those sensitive to high sodium intake.

Sodium propionate (anhydrous) is a chemical compound primarily used as a food preservative to inhibit the growth of mold and certain bacteria in various food products. It belongs to the group of organic salts known as propionates and is derived from propionic acid. This compound is recognized as safe by regulatory bodies like the FDA and is commonly employed in baked goods, dairy products, processed meats, and some beverages. As a preservative, sodium propionate helps extend the shelf life of food items by preventing spoilage, thereby maintaining their freshness and quality. It works by lowering the pH of the food, creating an inhospitable environment for microbial growth.