Food Ingredients
Hydrocolloids, thickeners, acidulants and flow additives supplied to Canadian food manufacturers.
29 products on this shelf
Some products serve more than one application, so the totals beside each group add up to more than 29. Each product still has a single canonical product page.
Hydrocolloids & Thickeners
7 products
Xanthan Gum
Rheology modifier and thickener — gluten-free bakery and confectionery
Guar Gum Powder
Rheology modifier and thickener — bakery and gluten-free formulations
CMC (Carboxymethyl Cellulose)
Rheology modifier and thickener — ice cream and frozen desserts
Carrageenan
Rheology modifier and thickener — dairy and dairy alternative beverages
Pectin
Rheology modifier and thickener — jams, jellies and fruit preparations
Acidulants
11 products
Citric Acid Anhydrous & Monohydrate
Organic acid / acidulant — carbonated and still beverages — acidity regulator
Acetic Acid
Organic acid / acidulant — food acidulant and preservation applications
Phosphoric Acid
Mineral acid — beverage and food acidulant applications
Ascorbic Acid (Vitamin C)
Organic acid / acidulant — antioxidant systems in food and beverage production
Lactic Acid
Organic acid / acidulant — acidulation and pH control in food and beverage production
Malic Acid
Organic acid / acidulant — beverages and drink powders
Tartaric Acid
Organic acid / acidulant — winemaking and beverage acidity adjustment
Benzoic Acid
Preservative — food and beverage preservation systems
Fumaric Acid
Organic acid / acidulant — bakery, tortilla and dough applications
Sodium Citrate
Supplied where a food grade specification is confirmed for the enquiry.
Food Grade Preservatives
3 products
Sodium Benzoate
Preservative — supplied where a food grade specification is confirmed for the enquiry.
Potassium Sorbate
Preservative — supplied where a food grade specification is confirmed for the enquiry.
Food Grade Anti-Caking Agents
8 products
Silicon Dioxide (E551)
Anti-caking and free-flow agent — free-flow of powdered food ingredients
Calcium Silicate (E552)
Anti-caking and free-flow agent — free-flow of powdered food ingredients
Magnesium Carbonate (E504)
Anti-caking agent and mild alkali — free-flow of powdered food ingredients
Tricalcium Phosphate (E341iii)
Anti-caking agent and phosphate source — free-flow of powdered food ingredients
Sodium Aluminosilicate (E554)
Anti-caking and free-flow agent — free-flow of powdered food ingredients
Potassium Ferrocyanide (E536)
Free-flow of powdered food ingredients
Sodium Ferrocyanide (E535)
Free-flow of powdered food ingredients
Calcium Ferrocyanide (E538)
Free-flow of powdered food ingredients
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- Food Grade Anti-Caking Agents — What Each One Is ForA food anti-caking agent keeps a powder free-flowing by interrupting the bridges that form between particles when moisture, fat, or compaction bring them into contact. The common food grade choices are not interchangeable. Silicon dioxide (E551) is the…
- Choosing Food Grade Acidulants — Which Acid for Which ProductAcidulant choice is decided by three things: the pH you must reach, the flavour profile you can accept, and the physical form your process can dose. Citric acid is the default for beverages and sauces because it is soluble, cheap, and has a clean fast…
- Hydrocolloid Selection Guide — Thickening, Gelling and StabilisingDecide first whether you need to thicken (raise viscosity, no set), gel (form a structure that holds a shape), or stabilise (stop separation of an emulsion or suspension). Guar gum, CMC, and most modified starches thicken. Carrageenan, pectin, and alginate…
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