Chemicals for Food & Beverage in Malaysia
ChemTrade supplies chemicals for food & beverage in Malaysia. Each listing carries typical specifications, packing and availability.
| Product | Used for |
|---|---|
| 2-Acetyl-1-Pyrroline | 2-Acetyl-1-pyrroline for flavour development in rice, grain, bakery, snack, seasoning, beverage and other food systems where the compound identity, carrier, concentration basis and complete sensory profile are controlled. |
| 5-HTP | Application-qualified 5-HTP preparations may be evaluated for nutrition and functional-food formats where taste, colour, carrier, particle behaviour and content basis match the complete formulation. |
| Acai | Whole fruit, pulp and powder for beverages, smoothie and dessert bases, bakery and cereal products, sauces, fillings and dry mixes that specify Acai composition and sensory requirements. |
| Acesulfame Potassium | High-intensity sweetener for carbonated and still drinks, powdered beverages, confectionery, dairy products, bakery fillings, sauces and tabletop systems, used alone or in a defined sweetener blend. |
| Acetal | Acetal component in selected flavour compositions for beverage, confectionery and other processed-food systems where the recipe specifically identifies 1,1-diethoxyethane. The flavour house or manufacturer sets the use level and complete formulation specification. |
| Acetaldehyde | Speciality input for flavour and aroma formulations that specifically name acetaldehyde and set the required grade, concentration and impurity profile. |
| Acetic Acid | Food-grade acidulant and preservative (E260) in sauces, pickles, condiments and related processed foods where acetic acidity is specified. |
| Acetic Anhydride | Processing or synthesis input in suitable modified-food-ingredient and flavour-intermediate manufacture where the buyer supplies the governing specification. Supply is subject to applicable requirements. |
| Acetophenone | Application-qualified acetophenone may be used by flavour manufacturers as an aromatic ingredient or intermediate. Buyers should state the intended use, purity requirements and required supporting documents. |
| Acetyl Tributyl Citrate | Flavouring adjuvant and food-contact use where the finished product specification and compliance position are defined by the manufacturer. |
| Activated Bleaching Earth | Refining of other edible oils and fats, including soft seed oils, coconut, fish and animal fats, and treatment of glycerine and other by-product streams. |
| Activated Carbon | Decolourisation and purification of sugar syrups, beverages, process water and other liquid food streams that need low colour or taste carry-over. |
| Adipic Acid | Acidulant, buffering and pH-control acid (E355) in beverage powders, gelatin desserts, fruit fillings and baking powders, valued for low hygroscopicity in dry blends. |
| Agar Agar | Gelling and stabilising agent in desserts, jellies, confectionery, bakery fillings and prepared foods where a firm, heat-set hydrocolloid gel is required. |
| Alfalfa | Application-qualified leaf powder or extract for dry blends, beverages and other food formulations where botanical identity, plant part, sensory profile, composition and microbiological limits are controlled. |
| Algae | Ingredient in selected foods, beverages, nutrition powders and functional formulations where the developer has named the algal species, whole-biomass or extract form, sensory profile and composition requirements. |
| Alginic Acid | Acid-form hydrocolloid for food and beverage processes whose approved recipe specifically names alginic acid as a stabilising, thickening or formulation aid. Sodium and calcium alginate salts should be requested separately. |
| Allulose | Rare sugar ingredient in reduced-sugar beverages, bakery and confectionery reformulation, dairy and frozen desserts, and other food systems where food-grade allulose powder or syrup is specified for bulk formulation. |
| Almond | Whole natural or blanched almond kernels for bakery, confectionery, desserts, cereal products, snack blends and food-service preparations where kernel appearance and size are purchasing controls. |
| Almond Oil | Ingredient oil in suitable bakery, confectionery, dressing, filling and nutritional formulations that specify edible sweet almond oil and manage its nut-derived identity. |
| Aloe Vera | Application-qualified aloe vera leaf materials may be considered for beverage, food and nutrition formulations. Buyers should identify inner-leaf or whole-leaf material, liquid or powder form and the complete quality-document requirement. |
| Aloe Vera Extract | Ingredient input for beverage, food and supplement manufacture where a food-grade aloe vera extract powder or liquid concentrate is specified. |
| Alpha Lipoic Acid | Raw ingredient for nutraceutical, functional-food and nutrition premixes whose formulation specifies racemic or R-alpha-lipoic acid and defines the chemical and stereochemical test basis without implying a health claim. |
| Alpha-Cyclodextrin | Functional ingredient and inclusion-complex carrier in food, beverage and nutrition products where the formulation is designed around alpha-cyclodextrin's identity, cavity size and grade specification. |
| Alpha-Tocopherol | Qualified alpha-tocopherol grades are used in vitamin and antioxidant formulations for food and nutrition products. Buyers should specify the stereochemical form, potency or assay basis and required documentation. |
| Aluminium Silicate | Selected carrier, anti-caking and processing functions in dry food, beverage and nutritional ingredient systems that explicitly specify the aluminium-silicate grade and particle profile. Supply is subject to applicable requirements. |
| Amaranth | Red colourant for specified beverage, confectionery, dessert, bakery and processed-food systems, with shade, colour strength and application suitability assessed against the finished-product requirements. Supply is subject to applicable requirements. |
| Amla | Dried fruit and whole-fruit powder for selected botanical beverages, food blends and dry ingredient systems where the recipe names amla and the manufacturer defines sensory, particle and quality requirements. |
| Ammonium Bicarbonate | Leavening agent for biscuits, crackers and other low-moisture dry baked products, releasing carbon dioxide during baking where food-grade ammonium bicarbonate (E503(ii)) is specified. |
| Ammonium Carbonate | Leavening agent for low-moisture bakery products such as biscuits, crackers and selected dry baked goods, and for food pH adjustment or processing where food-grade ammonium carbonate (E503(i)) is specified. |
| Ammonium Chloride | Yeast nutrient and dough conditioner in baking, brewing and fermentation when a food-grade specification is selected. |
| Ammonium Iodide | Iodide-source ingredient for selected functional food and fortification systems where the manufacturer specifies ammonium iodide identity and purity. |
| Ammonium Sulfide | Sulfur-containing input in application-qualified flavour formulations and reaction systems where the exact grade and documentation are specified. Supply is subject to applicable requirements. |
| Ammonium Sulphate | Food additive E517 used as a dough conditioner, yeast nutrient aid and acidity regulator when a food-grade specification is selected. |
| Amylase | Starch conversion in baking, brewing, beverage, sweetener and other food processes using an amylase type and activity matched to the substrate and operating conditions. |
| Anhydrous Ammonia | Refrigerant in closed industrial refrigeration and cold-storage systems designed for ammonia service; it is not presented here as a food ingredient. |
| Anthocyanins | Natural colour preparation for beverages, confectionery, dairy, fruit systems, bakery fillings and dry mixes where source, hue and process stability are evaluated in the finished recipe. |
| Antifoam | Foam suppression during fermentation, boiling, evaporation, washing, mixing and filling when an application-suitable grade is specified. |
| Apigenin | Food and nutraceutical formulators use specified apigenin ingredients in powders, capsules and functional-food systems where the active basis, botanical source or carrier and sensory impact are defined. |
| Apple Cider Vinegar | Acidic and flavouring ingredient in sauces, dressings, marinades, pickled products, seasonings and formulated beverages, selected around acidity, colour, filtration status and finished-product requirements. |
| Arabic Gum | Emulsifier and stabiliser for flavour and beverage emulsions, cloud systems and encapsulated flavours; binder, glazing agent and texture aid in confectionery, bakery coatings and dry mixes. |
| Arachidonic Acid | Defined oil concentrates or carrier-based powders for food and functional ingredient formulation where the molecular form, Arachidonic Acid content, fatty-acid profile, carrier and oxidation controls meet the receiving specification. |
| Argon | Inert headspace or blanketing gas in selected beverage and packaging operations where the process specification and documentation identify argon. |
| Ascorbic Acid | Antioxidant and vitamin fortificant in juices, beverages, processed fruit and vegetable products, meat and seafood systems, confectionery and bakery dough improvement; labelled as E300 where applicable. |
| Ascorbyl Palmitate | Food and beverage manufacturers use suitable ascorbyl palmitate grades as an antioxidant ingredient in oils, fats and compatible fat-containing products, with dosage and incorporation method set by the complete formulation. |
| Ashwagandha | Used as a botanical raw material in selected functional-food, beverage, powder and premix manufacturing where the form and documentation requirements are defined. |
| Aspartame | High-intensity sweetener for beverage powders, dairy products, confectionery, chewing gum, tabletop sweetener blends and other food systems that specify aspartame or E951. |
| Astaxanthin | Ingredient for nutritional premixes, functional foods and selected beverage or lipid systems that require a declared astaxanthin grade and suitable dispersion profile. |
| Bacillus Subtilis | Selected food and nutraceutical formulations that name the strain and set viable-count, carrier and quality requirements for the finished process. |
| Baicalin | Botanical ingredient for selected functional food and beverage formulations where the manufacturer specifies baicalin identity and assay. |
| Barley | Whole barley grain for cleaning, pearling, milling, flaking, cereal manufacture and malting operations where the processor defines the incoming kernel and quality specification. |
| Beeswax | Food glazing, coating and release applications where a food-suitable beeswax grade is specified for the process. |
| Benzaldehyde | Aroma ingredient for almond, cherry and related flavour profiles where the finished formulation specifies a suitable benzaldehyde grade and origin basis. |
| Benzoic Acid | Free-acid preservative and food ingredient (E210) in acidic foods and beverages where the free acid form is specified rather than sodium or potassium benzoate. |
| Benzyl Acetate | Flavouring component in selected food, beverage and confectionery systems when the formulator specifies a suitable flavour grade and sensory profile. |
| Benzyl Alcohol | Flavour carrier and solvent as E1519 in suitable food and beverage applications where the grade and use level meet the buyer's specification. |
| Benzylideneacetone | Flavouring agent for selected food and beverage systems where the manufacturer specifies benzylideneacetone identity and purity. |
| Bergamot Oil | Flavour ingredient for beverages, confectionery, bakery and food flavour systems using a declared food-grade and sensory specification. |
| Beta Sitosterol | Nutritional and functional-food formulations that specify Beta Sitosterol isolate or a fully declared phytosterol profile. |
| Beta-Alanine | Amino-acid ingredient in specified food, beverage and nutritional formulations whose specification names beta-alanine and the required purity. Supply is subject to applicable requirements. |
| Beta-Amylase | Starch saccharification and maltose-rich conversion processes using an activity grade matched to the starch substrate, preceding liquefaction steps and required conversion profile. |
| Beta-Carotene | beta-Carotene is used to add yellow-to-orange colour and as a formulated nutrient ingredient in beverages, dairy products, bakery goods, confectionery, oils and dry mixes. Form and carrier should match the product's water or lipid phase. |
| Beta-Cyclodextrin | Carrier and inclusion-complex ingredient for flavour, aroma and other food or beverage components where the formulator needs improved handling, dispersibility or protection of a sensitive ingredient. |
| Beta-Glucan | Oat or barley beta-glucan extracts for beverage, bakery, cereal and dry-blend formulations that define source, content, viscosity and dispersibility. |
| Betaine | Flavour and process aid in selected food systems where betaine is used for taste, moisture management or formulation performance against a food-grade specification. |
| Betaine Hydrochloride | Ingredient for powdered nutrition and supplement formulations that require food-grade betaine hydrochloride rather than free betaine. |
| Bilberry Extract | Fruit extract for beverage powders, food blends and nutritional formulations with declared colour, carrier and extraction requirements. |
| Biotin | Food and beverage fortification where the manufacturer has defined the D-biotin identity, active concentration, carrier, dosing basis and finished formulation specification. |
| Blueberry | Whole berries, powders and juice preparations for beverages, yoghurt and dairy products, bakery fillings, cereals, confectionery, sauces, desserts and dry food blends. |
| Borage Oil | Food and functional beverage formulations that specifically call for borage seed oil and set flavour, oxidation, dispersion and composition criteria. Supply is subject to applicable requirements. |
| Borneol | Flavour ingredient for food and beverage systems using a declared grade, sensory profile and formulation specification. |
| Brilliant Blue FCF | Blue colouring for food, beverage and confectionery formulations requiring Brilliant Blue FCF. |
| Broken Rice | Further processing into rice flour, starch, cereal products and food ingredients where source and milling quality are controlled. |
| Bromelain | Proteolytic processing aid for protein hydrolysis, texture modification and selected meat, seafood, plant-protein and beverage processes where activity, dosage trials and operating conditions are controlled by the manufacturer. |
| Burdock Root Extract | Botanical ingredient for beverage powders, food blends and nutritional formulations using a declared root-extract and carrier basis. |
| Butane | Propellant or processing use only where a specifically qualified n-butane grade is named in the manufacturing specification. Supply is subject to applicable requirements. |
| Butyl Rubber | Gum base and food-contact articles use dedicated grades. Send the food-contact requirement and the documentation you need so the specification can be reviewed. |
| Butylated Hydroxyanisole | Synthetic phenolic antioxidant used to slow oxidation in edible oils, fats, margarine, shortening, snack and fat-containing foods where shelf life depends on oil-phase stability. |
| Butylated Hydroxytoluene | Synthetic phenolic antioxidant used to slow oxidation in edible oils, fats, margarine, shortening and other fat-containing foods where shelf life depends on oil-phase stability. |
| Butylene Glycol | Carrier or humectant in flavour systems where the quoted grade and documentation are suitable. |
| Butyric Acid | Application-qualified butyric acid may be used in flavour and food-processing formulations where its strong sensory profile is carefully controlled. The intended use, purity and documentation requirements should be stated. |
| Caffeic Acid | Application-qualified Caffeic Acid for food and functional ingredient development where identity, purity, particle form and complete-product requirements are controlled by the manufacturer. |
| Caffeine | Caffeine ingredient for energy drinks, cola-type beverages, functional beverage concentrates, confectionery and dry drink mixes where controlled dosing and dispersion are required. |
| Calcium Acetate | Mould and rope inhibition in bread and bakery products, plus buffering, firming and calcium fortification duties where food grade calcium acetate (E263) is written into the formulation. |
| Calcium Ascorbate | Calcium ascorbate for food, beverage and dry ingredient systems where the manufacturer specifies hydration form, active basis and complete-product controls. |
| Calcium Carbonate | Food-grade powder as a calcium source, processing mineral or anti-caking aid in suitable food and beverage applications when that grade is required. |
| Calcium Caseinate | Milk-derived protein, stabilising and texturising ingredient in beverages, dry mixes, dairy and non-dairy formulations, prepared foods and nutritional products that specifically require calcium caseinate. |
| Calcium Chloride | Food-grade material as a firming agent and calcium source in cheese, tofu, canned vegetables and related processing, subject to the selected grade and specification. |
| Calcium Citrate | Calcium ingredient, firming agent, buffer or pH-control component in selected foods, beverages and premixes where calcium citrate and its hydration state are named by the formulation. |
| Calcium Gluconate | Mineral source, firming agent, flavour-supporting ingredient, stabiliser and sequestrant in selected foods, beverages and fortified formulations where the recipe specifies calcium gluconate. |
| Calcium Lactate | Calcium fortification and mineral enrichment in beverages, dairy alternatives, bakery and processed foods; firming and formulation aid in selected fruit, vegetable and prepared-food systems labelled as E327 where applicable. |
| Calcium Propionate | Food preservative (E282) used to inhibit mould and rope-forming bacteria in bread, bakery products and selected food systems where a calcium propionate salt is specified rather than free propionic acid. |
| Calcium Silicate | Anti-caking and free-flow aid in suitable dry food ingredients and premixes when a food-processing grade and the required documentation are specified. |
| Calcium Stearate | Anticaking, flow and release aid in powdered food processing where a food grade metallic stearate is called for by the formulation. |
| Calcium Sulphate | Food-grade calcium sulphate (E516) as a firming agent, coagulant aid in selected protein products, carrier or mineral adjustment aid in food and beverage processing when that grade and specification are requested. |
| Calcium-D-Pantothenate | Ingredient for fortified foods, beverage powders and nutrition blends made to a defined calcium D-pantothenate identity, quality and formulation specification. |
| Cannabinoids | Application-qualified cannabinoid preparations may be considered only where the buyer specifies the intended matrix, named cannabinoid profile, carrier, sensory limits and complete application requirements. |
| Canola Oil | Used as an edible oil ingredient in frying, bakery products, dressings, sauces, spreads and other food-manufacturing processes that specify refined or high-oleic canola oil. |
| Capric Acid | Selected flavour, food-processing and functional formulations that call for capric acid to an appropriate food-grade specification. |
| Caproic Acid | Intermediate for flavour esters such as ethyl caproate used in food and beverage flavour compositions, subject to the buyer's food-grade specification. |
| Caprylic Acid | Ingredient input for selected food, beverage and supplement manufacturing when caprylic acid is expressly named and the required grade and purity criteria are supplied by the buyer. |
| Caprylic Capric Acid | Appropriate grades may be specified for food acidifier and ingredient manufacture. Supply is subject to applicable requirements. |
| Capsaicin | Heat and flavour standardisation in food ingredient systems where capsaicin identity, assay and the intended capsaicinoid profile are specified. |
| Carbon Dioxide | Used for beverage carbonation, modified-atmosphere food processing, chilling, freezing and other production duties that specify food and beverage-grade CO2. |
| Carboxymethyl Cellulose | Stabiliser in ice cream and frozen dessert, thickener in sauces and jams, and suspending agent in beverages. |
| Carmine | Colour ingredient for qualified food and beverage formulations where shade, colour strength, process conditions and complete-product requirements are controlled. |
| Carmoisine | Appropriate food grades are specified for colouring confectionery, jellies, desserts, beverages and bakery products. Supply is subject to applicable requirements. |
| Carnauba Wax | Glazing and coating agent for confectionery, chocolate, sweets, fruit and produce finishes where a hard, high-gloss vegetable wax film is required. |
| Carnosic Acid | Application-qualified raw material for food and functional ingredient development where identity, purity and complete-product controls are defined. |
| Carnosine | Pure or carrier-based L-carnosine ingredient for functional-food and nutritional formulations where composition, assay basis, particle or dispersion behaviour and microbiological requirements are specified. |
| Carob Powder | Unroasted or roasted carob powder for bakery, beverage and dry food mixes. Colour, roast profile, flavour, particle size and any composition limits should be matched to the finished-product brief. |
| Carrageenan | Gelling, suspending and water-binding hydrocolloid in dairy drinks, ice cream, condensed milk, dessert gels, jellies, processed meat brines and plant-based beverages. |
| Carrot | Food manufacturers use whole orange or black carrots as raw material for soups, sauces, prepared meals, vegetable blends and other products that specify the root variety and processing grade. |
| Carvacrol | Characteristic aroma and flavour component in selected food, beverage and flavour preparations where a suitable carvacrol grade and sensory profile are specified. |
| Carvone | Application-qualified flavour formulation where isomer identity, sensory profile, purity and complete-product requirements are controlled by the manufacturer. |
| Casein | Rennet casein for cheese analogue and processed-cheese production, and caseinate salts as emulsifying and texturising proteins, where an edible grade is specified. |
| Catalase | Residual-peroxide removal in suitable food and beverage processing steps when the buyer specifies the required food-processing grade and product documentation. |
| Cayenne Pepper Powder | Heat and colour ingredient for seasoning, sauce, snack, meat, ready-meal and dry-mix manufacture under the producer's complete-product requirements. |
| Cellulase | Processing aid for selected plant-material extraction, clarification and viscosity-management steps where a food-suitable cellulase grade is specified. |
| Chain Oil | Conveyor, oven and packaging-machine chains in food and beverage plants where the site specification calls for a purpose-suitable lubricant and defined supporting documents. Requirements are matched to the quotation. |
| Chitin | Application-qualified chitin ingredient in specified nutritional and functional formulations whose source, processing basis and documentation are defined. Supply is subject to applicable requirements. |
| Chitosan | Processing, coating and formulation applications where a suitable food grade and application-specific specification are required. |
| Chlorella | Bulk green ingredient for powdered drink mixes, nutrition blends, functional foods and other formulations that declare chlorella and specify the species, cell-wall form and composition criteria. |
| Chlorinated Trisodium Phosphate | Ingredient in alkaline cleaning programmes for dairy, beverage, brewery, bottling and food-processing equipment. |
| Chlorine | Treatment chemical in suitable process-water and sanitation systems rather than a direct food ingredient. Supply is subject to applicable requirements. |
| Chlorine Dioxide | Process-water, equipment and surface sanitation in food and beverage plants where the intended programme specifies chlorine dioxide. Supply is subject to applicable requirements. |
| Chlorophyll | Natural green pigment ingredient in selected foods, beverages and colour systems where the developer specifies source, chlorophyll pigment profile, content method, shade, carrier and process compatibility. |
| Cholesterol | Selected nutraceutical and functional-food ingredient work where the formulation explicitly calls for cholesterol and the manufacturer supplies the applicable ingredient and quality specification, without implying a finished-product health benefit. |
| Choline Bitartrate | Choline fortification of beverages, functional foods and sports nutrition products where a water-soluble solid salt suits the formulation. |
| Chondroitin Sulphate | Ingredient for functional foods and beverages positioned around joint care, subject to the buyer's food-grade specification. |
| Chrysin | Defined flavone ingredient for selected functional food and beverage development where the chrysin assay, source route and formulation basis are specified. |
| Chymotrypsin | Enzyme for functional food and protein-processing applications where a serine protease is specified. |
| Cinnamaldehyde | Flavour and aroma ingredient for confectionery, bakery, beverage and prepared food systems whose formulation specifies cinnamaldehyde and the required sensory and purity profile. Supply is subject to applicable requirements. |
| Cinnamic Acid | Food and beverage manufacturers may specify an appropriate cinnamic acid grade for flavour-related formulations and processing applications, subject to the buyer's formulation and quality requirements. |
| Cinnamon | Food and beverage manufacturers use whole cinnamon bark, quills and chips in spice blends, brewed drinks, infusions, bakery, confectionery, sauces and culinary products where the botanical type and flavour profile are specified. |
| Cinnamon Oil | Flavour and aroma ingredient in selected bakery, confectionery, beverage and savoury systems where a suitable cinnamon oil grade and sensory profile are specified by the manufacturer. |
| Cinnamon Powder | Cinnamon flavour and visible spice character in bakery products, confectionery, beverages, cereals, sauces, seasonings and prepared food mixes. |
| Cinnamyl Alcohol | Flavouring agent for selected food and beverage compositions where a food-conforming grade is specified. |
| Citral | Citrus flavour building block in beverages, confectionery, bakery fillings and other manufactured foods whose flavour system names citral. The formulator defines the flavour-grade specification and use level. |
| Citric Acid | Food acidulant E330 for beverages, soft drinks, confectionery, jams, sauces and dry mixes. Provides sour taste, pH control, flavour enhancement and metal-ion chelation without adding crystal water to moisture-sensitive formulas. |
| Citric Acid Monohydrate | Acidulant, flavour enhancer and pH control agent in soft drinks, juices, confectionery, jams, sauces and processed foods where the monohydrate form dissolves readily in aqueous systems. |
| Citronellol | Suitable flavour grades may be specified as components of flavour systems for selected food and beverage formulations. The buyer should identify the flavour specification and finished application with the enquiry. |
| Clove Leaf Oil | Natural clove leaf oil note in flavour compounds, spice blends and related food flavour systems that specify leaf oil rather than bud oil or isolated eugenol. |
| Clove Oil | Clove aroma and flavour note in spice blends, beverages, confectionery, bakery and other formulations that specify a suitable clove bud oil grade. |
| Cocoa Butter | Fat phase in chocolate, confectionery, bakery fillings and coatings where genuine cocoa butter is specified for its characteristic crystallisation, melting and sensory behaviour. |
| Cocoa Powder | Cocoa flavour and colour in bakery, biscuits, confectionery, beverages, dairy products, desserts, ice cream, fillings, coatings and dry mixes. |
| Coconut Oil | Virgin, refined or RBD coconut oil for bakery fats, confectionery, non-dairy formulations, fillings and other food processing where coconut oil is named in the recipe and the buyer supplies the required grade limits. |
| Coenzyme Q10 | Ingredient in selected functional foods, beverage powders and nutrition products where a water-dispersible or microencapsulated form is needed for processing and product uniformity. |
| Collagen | Hydrolysed collagen peptides for powdered drinks, ready-to-mix beverages, nutrition bars and functional-food formulations where solubility, taste and source declaration are specified. |
| Colostrum | Liquid or powdered bovine Colostrum for manufactured foods, drink mixes, nutrition powders and functional-food formulations that define composition, sensory, microbiological and processing requirements. |
| Compressor Oil | Compressors serving food and beverage plants where the site specification calls for a purpose-suitable lubricant and defined supporting documents. The exact grade and documentation are confirmed for the quotation. |
| Conjugated Linoleic Acid | Functional-food and nutrition formulators select suitable conjugated linoleic acid preparations according to the finished format, lipid system, flavour constraints, dispersibility and application-specific quality needs. |
| Coriander Oil | Flavour and aroma ingredient for selected food and beverage systems where the sensory and compositional profile is defined by the manufacturer. |
| Corn Flour | Flour component in bakery mixes, batters, snack coatings, cereal products and other manufactured foods where milled corn flour is required for flavour, colour, body or dry solids. |
| Corn Oil | Refined food-grade oil for frying, edible-oil blends, dressings, sauces, bakery products and other manufactured foods where the oxidation and sensory specification fit the recipe. |
| Corn Starch | Thickener and binder in soups, sauces, gravies, bakery systems, confectionery and dry-mix products where native corn starch provides body, set and process viscosity on cooking. |
| Corn Steep Liquor | Nutrient source in food-grade fermentation processes where the buyer specifies a food-conforming corn steep grade. |
| Cottonseed Oil | Refined food-grade oil for frying, bakery fats, dressings, shortenings and other formulated food products where flavour, colour and oxidation limits are defined by the manufacturer. |
| Cranberry | Whole, frozen and dried cranberries for bakery, cereals, confectionery, fruit preparations, snack blends, sauces and fillings where fruit condition and piece profile are part of the formulation. |
| Cream of Tartar | Acid salt for bakery leavening systems, including baking powder acid components, meringue and icing stabilisation, confectionery sugar control, and selected beverage or winemaking applications that call for cream of tartar or potassium bitartrate. |
| Creatine | Ingredient for dietary-supplement, functional-food and nutrition products whose formulation specifies creatine free base. The finished-product claim, dosage and market positioning remain outside the raw-material quotation. |
| Creatine Monohydrate | Creatine monohydrate for nutrition powders, beverage mixes, functional-food formulations and premixes whose recipe specifies the monohydrate form, particle profile and analytical basis without implying a performance outcome. |
| Croscarmellose Sodium | Excipient for supplement tablets and functional food formats that use a cross-linked cellulose disintegrant. |
| Crospovidone | Polyphenol removal in beer, wine and juice clarification, improving haze stability and colour without leaving the polymer in the finished drink. |
| Curcumin | Application-qualified Curcumin powder for food, beverage and dry ingredient formulations where colour, composition, particle size, dispersion and the complete product specification are controlled by the manufacturer. |
| Curdlan | Gelling and texturising agent for noodles, surimi, tofu, desserts, bakery fillings and plant-based products that need a heat-stable gel. |
| Curry Powder | Curry bases, sauces, gravies, soups, marinades, ready meals, savoury fillings and food-service recipes, with spice composition and heat adjusted to the product brief. |
| Cyclodextrin | Food and beverage formulators evaluate a specified cyclodextrin type for flavour, aroma and ingredient inclusion systems where the guest molecule, processing conditions and product-grade requirements are known. |
| Cyclopentanone | Flavouring agent and adjuvant in selected food and beverage flavour systems where the buyer specifies the required purity and sensory profile. |
| D-Limonene | Flavour and citrus note in suitable food and beverage formulations where the selected grade and use level meet the buyer specification. Supply is subject to applicable requirements. |
| D-Mannose | Ingredient for functional foods, beverage powders, powdered mixes and other formulations that call for D-mannose by name. The buyer's recipe and specification determine the appropriate grade and use level. |
| D-Ribose | D-ribose as a crystalline ingredient in dry beverage mixes, nutritional foods, flavour systems and processed food formulations where identity, purity and particle or dissolution requirements are defined by the buyer. |
| D-Xylose | Bulk sugar ingredient for selected beverage, processed-food and sweetening formulations where D-xylose is specified by identity, grade, particle size and microbiological criteria. |
| Dandelion Extract | Functional-food, beverage and botanical-product developers use dandelion extract as a formulation ingredient selected by plant part, extraction basis, carrier and sensory profile. |
| DATEM | Emulsifier for bakery doughs, bread, flour preparations, dry premixes and selected food emulsions where the manufacturer specifies physical form, ester profile and incorporation method. |
| Dates | Whole and pitted dates for bulk repacking, food service, snack assortments and direct-consumption products where variety, fruit size and presentation grade are purchasing criteria. |
| Dehydrated Onion | Bulk dried onion for seasoning and spice blends, sauces, soups and gravies, instant noodles and ready meals, snack seasonings, processed meat, bakery savoury products and related food manufacture where a stable dry onion ingredient is preferred over fresh. |
| Dextrin | Food-grade binder, carrier, stabiliser and thickener in selected dry mixes, beverages, confectionery and supplement formulations. Supply is subject to applicable requirements. |
| Diammonium Phosphate | Buffer and yeast nutrient where food-grade diammonium phosphate E342(ii) is specified for the process. |
| Diatomaceous Earth | Clarification of beer, wine, juice, vinegar, brine, glucose and sugar liquor on pressure leaf, plate and candle filters, as pre-coat and as body feed dosed into the stream. |
| Dicalcium Phosphate | Food-grade calcium and phosphate fortification, anticaking and processing uses in dry mixes, bakery systems and other foods that call for E341(ii) or equivalent DCP. |
| Dihydromyricetin | Ingredient in suitable functional-food and beverage formulations where the formulator defines purity, sensory impact, dispersibility, carrier and the required application specification. |
| Dimethyl Sulfide | Flavour formulation and development work requiring dimethyl sulfide as a defined component before controlled incorporation into a finished flavour system. No direct-use or finished-product claim is made. |
| Diosgenin | Defined diosgenin ingredient for dietary supplement and nutraceutical formulations where assay, source route and impurity limits are stated by the developer. |
| Dipotassium Phosphate | Alkaline buffering agent and emulsifier in non-dairy creamers, processed cheese, powdered drinks and other food systems where dipotassium phosphate holds pH and supports fat-protein emulsion stability. |
| Disodium Hydrogen Citrate | Acidity regulator and buffering salt for nutraceutical preparations and selected food and beverage systems specified against the disodium citrate salt. |
| Disodium Phosphate | Buffer, sequestrant and emulsifying salt (E339(ii)) used to hold pH in dairy and beverages, disperse protein in processed cheese, set alkalinity in noodle dough and support moisture retention in meat products. |
| Disodium Succinate | Used for umami and kokumi flavour enhancement in seasoning blends, instant noodle and soup bases, snack seasonings, sauces, surimi and seafood-style flavour systems. |
| Distilled Monoglyceride | Used as a monoglyceride emulsifier in bakery products, margarine, shortening, ice cream, dairy products, chewing gum, instant noodles and non-dairy creamer. |
| DNA | Ingredient sourcing for dietary-supplement, functional-food and nutrition formulations whose approved brief specifies DNA. Source, composition, quality limits and finished-product suitability must be defined by the buyer. |
| EDTA | Calcium disodium EDTA, E385, protects colour, flavour and vitamin content by binding the trace iron and copper that drive oxidation. |
| Egg Albumen Powder | Whipping, foam stability, heat-set gelation, binding and film formation in bakery (meringue, macaron, sponge, angel cake), confectionery (marshmallow, nougat, aerated candy), meat and surimi systems, and protein-fortified nutrition products. State the functional grade the recipe already uses. |
| Egg Yolk Powder | Egg ingredient for mayonnaise-style products, dressings, sauces, bakery, pasta, noodles, confectionery and prepared foods where yolk flavour, colour, richness and emulsifying performance are part of the recipe. |
| Eicosapentaenoic Acid | Eicosapentaenoic acid is incorporated into functional foods, beverages and nutritional formulations when the product specification names an EPA source, content and chemical form. |
| Elderberry | Juice concentrate, whole-fruit powder and carrier-based juice powder for beverages, gummies, sauces, syrups, dry mixes and other food formulations where fruit source, colour, flavour and acidity are defined. Supply is subject to applicable requirements. |
| Ellagic Acid | Botanical polyphenol ingredient for dietary supplements and functional food formulations where ellagic acid content and botanical source are defined by the manufacturer. |
| Emu Oil | Specified lipid ingredient in suitable functional-food formulations where the approved grade, fatty-acid profile and quality limits are defined by the manufacturer. Supply is subject to applicable requirements. |
| Epigallocatechin Gallate | Defined ingredient for dietary-supplement, functional-food and nutrition formulations whose approved brief specifies EGCG rather than a broad green tea extract. The finished-product dosage and claims remain outside this quotation. |
| Ergothioneine | Raw ingredient in functional food, nutritional powder and related food or beverage formulations that specifically require L-ergothioneine. The grade and use level are set by the manufacturer's formulation and product specification. Supply is subject to applicable requirements. |
| Erythritol | Bulk polyol sweetener in sugar-free confectionery, hard and soft candy, chewing gum bases, bakery and dessert formulations, powdered drink blends and reduced-sugar food systems where crystalline erythritol is specified. |
| Erythrosine | Colourant for approved confectionery, decoration, beverage and processed-food systems whose formulation names erythrosine. Shade, colour strength, solubility and finished-product suitability must be defined by the buyer. |
| Ethanol | Carrier and extraction solvent for flavours, essences and botanical extracts, and process alcohol in food and beverage manufacture where an undenatured food-grade or potable ethanol grade is specified. |
| Ethyl Acetate | Extraction solvent for tea and coffee decaffeination and for flavour and fragrance isolates, using material bought against a food-contact specification. |
| Ethyl Butyrate | Flavour ingredient for fruit profiles in beverages, confectionery, bakery, dairy and other processed-food systems when a suitable flavour grade is specified. |
| Ethyl Cellulose | Coating, encapsulation and formulation aid in selected food and flavour systems that specify a suitable grade, solution process and purity profile. |
| Ethyl Lactate | Flavour and carrier applications where a flavour or food designation applies. Confirm the required grade and documentation with the enquiry. |
| Ethyl Maltol | Flavour ingredient for confectionery, bakery products, beverages, dairy systems and other processed foods where formulators need a sweet, caramel-like aroma character or greater flavour impact. |
| Ethyl Pyruvate | Flavouring ingredient for beverage and food flavour systems where a fruity, pyruvate-ester note is required and the grade is defined by the manufacturer. |
| Ethyl Vanillin | Vanilla aroma component in bakery, confectionery, chocolate, dairy products, beverages, dessert systems and dry flavour blends where ethyl vanillin is named in the recipe. |
| Eucalyptus Oil | Flavour and fragrance compounding where a food- or flavour-grade eucalyptus oil is permitted under the finished product specification and applicable rules. |
| Eugenol | Defined flavour compound for suitable food, beverage and compounded flavour systems made to the buyer's sensory and application-grade specification. |
| Evening Primrose Oil | Bulk oil or carrier-based powder for selected food, beverage and functional food manufacturing where the formulator specifies evening primrose seed oil, its fatty-acid profile and the required preparation form. |
| Fennel Seed | Whole, cracked or coarse-ground fennel seed for seasoning systems, spice blends, bakery products and beverage or infusion manufacturing where the food producer defines the form and incoming controls. |
| Fenugreek | Whole seed or milled fenugreek for seasoning, spice blends, savoury products and dry food systems. Buyers should define sensory profile, seed purity, particle size and hygiene controls. |
| Fenugreek Seed | Whole or coarsely ground spice input for curry and seasoning blends, pickling, bakery and prepared-food manufacture where seed form, cleanliness and flavour profile are part of the ingredient specification. |
| Ferric Ammonium Citrate | Ingredient for approved food, beverage and nutrition formulations whose raw-material specification names ferric ammonium citrate and defines the green or brown type, iron basis and quality limits. |
| Ferric Pyrophosphate | Iron fortificant for flours, breakfast cereals, milk powders, infant foods and beverage premixes where low water solubility limits colour and flavour change in the finished product. |
| Ferrous Fumarate | Fortification of suitable flours, cereals, complementary foods and premixes after the manufacturer assesses colour, dispersion and matrix compatibility. |
| Ferrous Gluconate | Water-soluble iron fortificant and colouring adjunct for foods and beverages, including the darkening of canned ripe olives where soluble iron is required. |
| Ferulic Acid | Ingredient for selected food, beverage and nutrition formulations where a defined ferulic acid grade is written into the buyer specification. Colour, dispersion, stability and compatibility are evaluated in the finished formulation without implying a consumer benefit. |
| Fisetin | Flavonoid ingredient for functional food and nutraceutical formulations where the buyer specifies fisetin content, assay and documentation. |
| Fish Oil | Refined liquid oil or microencapsulated powder for fortified foods and beverage systems where the manufacturer specifies EPA, DHA, flavour, odour, carrier and stability requirements. Supply is subject to applicable requirements. |
| Flaxseed | Whole seed for bakery, breakfast cereal, snacks, nutritional premixes and downstream milling where the buyer controls variety, cleanliness, moisture, purity and foreign matter. |
| Fluoride | Functional-food and related formulation requirements that specify an application-qualified fluoride source and its contribution on the declared basis. Supply is subject to applicable requirements. |
| Folic Acid | Vitamin input for fortifying flour, cereals, beverages, nutrition powders and other manufactured foods where the recipe specifically identifies folic acid and sets the dosage and documentation requirements. |
| Fructose | Bulk sweetener for beverages and powdered drink mixes, bakery and confectionery, dairy and frozen desserts, and other food systems that specify crystalline fructose for its high relative sweetness and dry handling compared with sucrose or liquid syrups. |
| Fruit Syrup | Fruit Syrup input for beverage bases, fountain and foodservice drinks, confectionery, desserts, bakery fillings, sauces and dairy-style products. The formulator selects a named fruit identity, syrup base, sweetness-acidity balance, colour, clarity and processing behaviour for the complete recipe. |
| Fucoidan | Fucoidan powder for functional food, beverage and dry-blend development where the formulator defines the brown-seaweed source, composition basis, sensory limits, dispersion behaviour and finished-product requirements. |
| Fucoxanthin | Ingredient for functional foods, beverage powders and nutrition blends where fucoxanthin content and the preparation basis are defined by the manufacturer. |
| Fullers Earth | Processing-aid enquiries for oil and liquid clarification where the grade, documentation and process suitability are specified. Supply is subject to applicable requirements. |
| Fumaric Acid | Acidulant and acidity regulator in soft drinks, fruit beverages, bakery powders, tortilla and pastry dough, confectionery and related dry mixes where a slower-dissolving acid helps hold acidity without making the blend tacky. |
| Fumed Silica | Anti-caking and free-flow aid in powdered ingredient and seasoning blends when a food-suitable grade and the required documentation are specified for the application. |
| Furfural | Flavouring and fragrance component used at low levels where the buyer specifies furfural identity and purity for the formulation. |
| Galactose | Sugar ingredient for selected food, beverage and nutrition formulations where D-galactose identity and the complete incoming specification are defined. |
| Gallic Acid | Purified ingredient or processing input in suitable food and beverage systems where the formulator specifies source route, purity, sensory impact and required documentation. |
| Gamma Cyclodextrin | Encapsulation carrier in functional foods and beverages to protect sensitive actives, mask taste and odour and improve stability. |
| Gamma Oryzanol | Antioxidant ingredient for dietary supplement and functional food formulations where gamma oryzanol is specified by assay and source. |
| Gamma Valerolactone | Flavouring agent and adjuvant in food and beverage formulations where GVL is specified by identity and purity. |
| Garlic | Fresh ingredient for sauces, sambal, pastes, soups, marinades and prepared foods where processors chop, crush, cook or blend whole bulbs or peeled cloves into the recipe. |
| Garlic Powder | Dry seasoning blends, soups, sauces, instant foods, marinades, snack coatings, processed meat, bakery savoury products and ready-meal manufacture where dehydrated garlic flavour is required in a consistent powder form. |
| Gelatin | Gelling, stabilising, binding and texture control in confectionery, desserts, dairy products, bakery fillings, meat products and selected beverage clarification processes. |
| Gellan Gum | Suspension, stabilisation and texture control in beverages, dairy and plant-based drinks, desserts, sauces, confectionery and prepared foods, with the acyl type selected for the target structure. |
| Geraniol | Flavouring agent in food and beverage formulations where geraniol is specified by identity and purity. |
| Geranyl Acetate | Flavouring component in selected food and beverage systems when the quoted grade and documentation meet the buyer's flavour specification. Supply is subject to applicable requirements. |
| Ginger | Fresh or dried rhizome for sauces, seasonings, pickled products, prepared foods, infusions and beverages, selected around maturity, cut, pungency, cleanliness and processing method. |
| Ginger Powder | Ginger flavour and spice character in beverages, bakery, confectionery, sauces, soups, marinades, seasoning blends, instant foods and prepared mixes. |
| Ginkgo Biloba | Application-qualified leaf powder or cut material for botanical and functional ingredient development where plant identity, particle form, sensory profile and complete product requirements are controlled. |
| Glabridin | Botanical ingredient for dietary supplement and functional food formulations where glabridin is specified by assay and source. |
| Glucomannan | Hydrocolloid ingredient for texture, thickening, water binding and gel-system development in selected foods, beverages, noodles, sauces, fillings and dry mixes where Glucomannan is named by the formulation. |
| Gluconic Acid | Food acidulant and pH-adjusting organic acid in suitable food and beverage systems when a food-grade free gluconic acid solution is required. |
| Glucono Delta Lactone | Coagulant for silken, packaged and dessert tofu, slow leavening acid in chemically raised bakery, cure accelerator in fermented meat, and mild acidulant or pH-control aid in dairy, cheese and beverage work. |
| Glucosamine Sulphate | Ingredient in functional-food powders, nutrition blends and formulated beverages where the product recipe calls for a suitable glucosamine sulphate grade. Compatibility, flavour impact and processing behaviour are assessed by the formulator. |
| Glucose | Sweetener, bodying agent and texture aid in confectionery, bakery, drinks and related products; glucose syrup controls sugar recrystallisation in boiled sweets and caramels. |
| Glucose Oxidase | Enzyme preparation in bakery, premix and selected food or beverage processes designed around glucose and oxygen conversion, with dosage and performance established by formulation trials. |
| Glucose Syrup | Confectionery, bakery and filling manufacturers use selected Glucose syrup profiles for sweetness, body, texture, browning and crystallisation control, with sugar profile, solids basis and viscosity matched to the recipe and process. |
| Glutathione | Food and nutraceutical manufacturers use specified reduced-glutathione grades in powdered blends and other compatible formulations where identity, active basis, sensory impact and ingredient documents are defined. |
| Glycerine | Humectant, sweetener and preservative under additive number E422, and a carrier solvent for flavours and colours. |
| Glycerol Monooleate | Monoglyceride emulsifier and processing aid where an appropriate food grade is specified. |
| Glycerol Monostearate | Emulsifier, crumb softener and aeration aid in bread, cake and bakery fats; stabiliser and thickener in dairy, ice cream, confectionery and beverage systems where a monostearate emulsifier is specified. |
| Glycine | Flavour enhancer and seasoning aid (E640) in savoury foods, processed meats, sauces and related formulations. Food-grade bulk glycine powder is selected where a defined purity and food-use documentation are required. |
| Grape Seed Extract | Dry or liquid botanical ingredient in suitable functional-food, beverage and flavour systems, selected for dispersibility, colour, taste, carrier compatibility and the required product specification. |
| Green Coffee Bean Extract | Powdered drink mixes, beverage concentrates, nutrition bars and functional food systems that call for a declared green coffee extract profile. Flavour, colour, solubility, caffeine contribution and stability should be evaluated in the complete formulation. |
| Green Tea Extract | Botanical ingredient for functional beverages, powdered drinks and food mixes whose approved formulation specifies green tea extract. Marker profile, caffeine, colour, flavour and solubility requirements should be defined for the finished-product system. |
| Guanidinoacetic Acid | Raw material for creatine manufacture used in functional food and nutraceutical systems where the buyer defines the approval specification. |
| Guar Gum | Thickener, stabiliser and emulsifier aid in ice cream, sauces, dressings, bakery systems and other formulations where cold-water viscosity and body control are required. |
| Gum Ghatti | Gum ghatti is selected for citrus and flavour-oil beverage emulsions, flavour encapsulation, food stabilisation and thickening. |
| Heptanoic Acid | Flavouring ingredient in selected food and beverage systems where the buyer defines the required purity and compliance specification. |
| Hesperidin | Raw ingredient for nutraceutical, functional-food, beverage premix and dry food formulations that specify purified hesperidin or a declared extract-derived preparation without implying a finished-product health claim. |
| High Fructose Corn Syrup | Liquid sweetener for beverages, bakery, confectionery, dairy, sauces and other manufactured foods using a recipe-defined HFCS grade and solids basis. |
| Honey | Sweetener, flavour and texture ingredient for beverages, bakery, confectionery, sauces, dressings and dry mixes. Liquid and dried forms are selected around the plant's dosing method and finished-product format. |
| Honokiol | Ingredient for functional food and nutraceutical systems where the buyer defines the assay and compliance specification. |
| Hops | Breweries use whole-cone hops, pellets and extracts to build bittering and aroma profiles, with variety, crop, alpha-acid specification and addition stage selected for the recipe. |
| Horseradish | Food manufacturers use fresh root or dehydrated horseradish in condiments, sauces, seasoning blends, marinades and prepared foods where botanical identity, pungency profile, grind and addition process are specified. |
| HPMC | Thickener, emulsifier and foam stabiliser under the E464 number, and the structure in meat-free products where egg is not used. |
| Hydrated Lime | Pickling lime for firming vegetables and fruit, maize nixtamalisation, and juice clarification in sugar refining. |
| Hydrochloric Acid | Acidity regulation and starch hydrolysis, where the process calls for food grade specification. |
| Hydrogen Peroxide | Food-grade material for aseptic packaging sterilisation and process sanitation where a peroxide grade suitable for food contact is required. |
| Hydrogenated Palm Oil | Hardstock and structuring fat for bakery fats, confectionery systems, shortening and other specialty-fat blends when the food manufacturer's specification names hydrogenated palm oil and defines the required melting behaviour. Supply is subject to applicable requirements. |
| Hydrogenated Vegetable Oil | Structuring, coating and fat-system input in food, confectionery and nutraceutical formulations that specify the vegetable source, hydrogenation basis and melting profile. Supply is subject to applicable requirements. |
| Hydrolyzed Collagen | Protein ingredient for powdered drinks, ready-to-mix beverages, bars and other food formulations where source, peptide profile, dispersibility and sensory limits are defined by the manufacturer. |
| Hydrolyzed Keratin | Ingredient considered for suitable functional-food or nutrition formulations that call for a declared keratin hydrolysate source, powder or liquid form and written quality specification. |
| Hydroxypropyl Beta-Cyclodextrin | Formulation aid for selected food, flavour, beverage and nutrition systems where grade, substitution profile and ingredient compatibility are defined. |
| Hydroxypropyl Cellulose | Suitable food grades serve thickening, stabilising, binding, texturising and film-forming requirements. Buyers should define the food application, viscosity method, use conditions and required supporting documents. |
| Hydroxytyrosol | Ingredient in selected functional foods, beverages and nutrition formulations that specify purified Hydroxytyrosol, an olive-derived extract or a carrier-based preparation. The formulator controls active content, matrix, sensory effect and compatibility without relying on a health claim. |
| Hypochlorous Acid | Plant, equipment and selected produce-wash hygiene where the site's programme specifies hypochlorous acid at a defined available chlorine and pH. |
| Hyssop Oil | Flavour and botanical formulations that explicitly specify hyssop essential oil, its botanical type and sensory profile. Supply is subject to applicable requirements. |
| Indigo Carmine | Blue colourant for selected beverages, confectionery, bakery fillings, sauces and dry food mixes where indigo carmine is named in the colour system. Supply is subject to applicable requirements. |
| Indole | Flavouring component in selected food and beverage formulations that specify a suitable grade, purity and sensory profile for the application. |
| Indole-3-Carbinol | Specified input for suitable functional-food and beverage-powder formulations where composition and stability requirements are set by the manufacturer. Supply is subject to applicable requirements. |
| Inositol | Nutrient ingredient for functional foods, beverage premixes, powdered drinks and other formulations that specify food-grade myo-inositol without implying a therapeutic outcome. |
| Inulin | Powder ingredient for bakery, dairy-type, nutrition, confectionery and dry beverage formulations that specify inulin for fibre content, solids or formulation texture without implying a finished-product health claim. |
| Invert Sugar | Bakeries, confectionery processors and filling manufacturers use specified invert sugar syrups as liquid sweetening and texture-management inputs, with solids basis, sugar profile, colour and process behaviour matched to the recipe. |
| Ion Exchange Resin | Sugar refining and juice processing use decolourising and demineralising resin grades; state the duty and any specification the process sets. |
| Iron EDTA | Food fortification use where a suitable grade, specification and documentation are requested. |
| Isoamyl Acetate | Banana and pear flavour notes in beverages, confectionery, bakery and dairy applications, using material that meets a food-additive specification such as FCC or comparable. |
| Isoamyl Alcohol | Flavouring ingredient and ester intermediate in selected food and beverage systems where the buyer defines the compliance specification. |
| Isobutane | Specialist propellant or processing use where the food or beverage manufacturing specification explicitly names isobutane and defines the required grade and impurity limits. |
| Isobutyraldehyde | Flavouring component in selected food and beverage flavour systems where the flavour grade and compositional specification are defined by the buyer. |
| Isomalt | Powder and granulated polyol ingredient for hard confectionery, coatings, decorative sugar work, fillings and dry mixes where the formulation explicitly specifies isomalt. |
| Isomaltulose | Lower-glycaemic bulk sweetener for functional foods, confectionery and beverages where isomaltulose replaces or complements sucrose in the formulation. |
| Juniper | Whole or crushed juniper berries for seasoning, marinades, sauces, infusions and beverage production where the recipe requires the botanical fruit rather than an isolated oil or formulated flavour. |
| Kaempferol | Suitable functional-food and beverage-powder formulation where kaempferol is specified as a defined ingredient. Supply is subject to applicable requirements. |
| Karaya Gum | Natural thickener, stabiliser and emulsifier for selected food and beverage systems where a plant exudate gum is specified by the formulation. |
| Kelp | Whole dried, cut, flaked or powdered kelp for selected foods, seasonings, beverages and dry ingredient systems where species, source, plant fraction, sensory profile and quality limits are defined by the manufacturer. |
| Keratin | Source-declared hydrolysed keratin powder for nutritional and supplement formulation enquiries where ingredient documents and finished-use criteria are specified. Supply is subject to applicable requirements. |
| Krill Oil | Formulators use bulk krill oil or concentrate as a lipid ingredient in nutraceutical and functional-food systems built around a declared composition and finished-product design. |
| L-Alanine | Amino-acid and flavour-formulation input in suitable food, beverage and nutrition powders where L-alanine identity and sensory requirements are specified. |
| L-Alanyl-L-Glutamine | Dipeptide ingredient for food, beverage and food processing systems where the buyer specifies its flavouring or nutritional role and grade. |
| L-Arabinose | Flavouring agent or flavour-support ingredient in selected beverages, food formulations and processed products where the recipe names L-arabinose and the manufacturer defines the required ingredient grade. |
| L-Arginine | Amino-acid input for food, beverage and nutritional premixes whose recipe specifically identifies free-base L-arginine and defines the required purity, sensory and microbiological profile. |
| L-Aspartic Acid | Amino-acid ingredient in selected flavour, nutrient and beverage systems, and an intermediate for food-ingredient production where the L-form is explicitly specified. |
| L-Carnitine | Nutritional raw material for functional foods, beverage powders and fortified formulations that name free L-carnitine and state the required identity, purity and documentation. |
| L-Citrulline | Ingredient in suitable functional-food and beverage-powder systems where dissolution, sensory and composition controls are defined by the manufacturer. Supply is subject to applicable requirements. |
| L-Cysteine | Dough-processing aid in selected bakery systems and amino-acid or flavour component in formulated foods. Buyers specify free L-Cysteine identity, assay and food-grade controls for the recipe. |
| L-Glutamic Acid | Free amino acid for suitable flavour, nutrient and formulation systems in foods, beverages, seasonings and dry mixes where L-glutamic acid is named. |
| L-Glutamine | Defined amino-acid input in suitable food, beverage powders and nutrition formulations where identity, dissolution and sensory controls are specified. |
| L-Histidine | Amino-acid and flavour-formulation input in suitable food, beverage and nutrition systems where free-form L-histidine is explicitly specified. |
| L-Isoleucine | Defined branched-chain amino-acid input in suitable nutrition powders, beverages and food formulations where single-ingredient L-isoleucine is specified. |
| L-Leucine | Amino-acid ingredient for sports nutrition, protein blends, powdered beverages, functional foods and nutritional formulations using the L-isomer. |
| L-Methionine | Nutrient and flavour-system ingredient in specified food, beverage and functional formulations whose approval basis identifies L-methionine and the required purity. Supply is subject to applicable requirements. |
| L-Proline | Amino acid used in selected food, beverage and flavour systems. Buyers should state whether the formulation requires food-grade material and list the assay, sensory and microbiological parameters that govern approval. |
| L-Serine | Amino-acid ingredient in nutritional powders, suitable functional foods and related formulations that specifically identify L-Serine. Supply is subject to applicable requirements. |
| L-Theanine | Bulk ingredient for functional beverages, beverage powders and manufactured foods where the recipe and incoming specification name L-theanine and define the required grade and quality controls. |
| L-Threonine | Component of nutritional foods, health drinks and amino acid blends where a food-suitable grade is specified by the manufacturer. |
| L-Tryptophan | Amino-acid input for fortified foods, functional beverages, nutrition powders and premixes when a suitable food grade and formulation specification are provided. |
| L-Tyrosine | Amino-acid input for nutrition powders and suitable formulated foods whose recipe accounts for the material's limited water solubility. Supply is subject to applicable requirements. |
| L-Valine | Ingredient in amino acid powders, sports-nutrition blends, nutritional beverages and formulated foods that specify L-valine. The appropriate food-grade specification and documentation should be included in the enquiry. |
| Lactase | Enzyme input for lactose hydrolysis in milk, dairy ingredients and suitable food or beverage processes whose pH, temperature and treatment time are defined. Supply is subject to applicable requirements. |
| Lactic Acid | Food acidulant and pH regulator for beverages, confectionery, dairy-related formulations, fermented products and other recipes that specify free lactic acid (E270) rather than a lactate salt. |
| Lactitol | Bulk polyol sweetener for sugar-free confectionery, bakery products and beverages where lactitol replaces sucrose with a lower sweetness and calorie contribution. |
| Lactobacillus Acidophilus | Strain-declared Lactobacillus acidophilus culture for cultured dairy-style foods, fermented products, beverage systems and food formulations where the matrix, process, carrier and viable-count basis are controlled. |
| Lactoferrin | Purified or carrier-based lactoferrin ingredient for functional-food and nutritional formulations where source, protein identity, composition and quality controls are defined by the product developer. |
| Lactose | Dairy blending, infant formula, confectionery, bakery, processed food, beverages, seasonings and flavour carrier systems. |
| Lard | Ingredient fat for savoury foods, cooking applications and processed food formulations where porcine-derived lard is deliberately specified and the required quality controls are stated by the buyer. |
| Lard Oil | Liquid fat ingredient for food-processing applications that deliberately specify porcine-derived lard oil and define the required colour, odour, oxidation condition and compositional limits. |
| Lauric Acid | Food-grade material may be requested as a fatty-acid additive or process aid where the application and standard are stated with the enquiry. |
| Lemon Balm | Dried herb, powder or defined extract for herbal beverages, infusion blends, dry mixes and suitable food formulations where botanical identity, plant part and sensory profile are specified. |
| Lemon Juice | NFC juice or concentrate for beverage formulations, syrups and drink bases, with the processor setting dilution, acidity and pulp requirements for the finished product. |
| Lentils | Whole and split lentils for dry packing, food service, canning, dhal, soups, stews, meal components and other food manufacture. Buyers specify the colour, seed size, whole or split form and quality limits needed for their cooking or packing line. |
| Levulinic Acid | Formulation or flavour-system use only where the buyer explicitly specifies an appropriate levulinic acid grade. Supply is subject to applicable requirements. |
| Licorice | Botanical and flavour ingredient in selected confectionery, beverage, tea, seasoning and food formulations. Developers specify root, powder or extract, botanical species, flavour profile and constituent limits for the recipe. |
| Lime Juice | Cloudy or clarified NFC lime juice for beverages, drink bases, syrups, sauces, marinades, dressings, bakery, confectionery and prepared foods that specify source, acidity, pulp, clarity and sensory requirements. |
| Linalool | Flavour ingredient or aroma building block for selected food and beverage formulations when a flavour-grade product and suitable sensory profile are specified. |
| Linoleic Acid | Application-qualified linoleic acid may be used in nutrition and formulated food products as a defined fatty acid ingredient. The required purity, fatty acid profile and supporting documents should be stated in the enquiry. |
| Linolenic Acid | Defined alpha-linolenic acid ingredient for selected functional foods, oils and nutrition formulations where the fatty-acid profile and required food specification are stated by the buyer. |
| Lutein | Lutein ingredient for functional foods, dry beverage mixes and lipid-phase formulations, selected as a beadlet, dispersible powder or oil-based form to suit the process. Any colour contribution, matrix compatibility and declared profile are assessed against the buyer's formulation. |
| Luteolin | Application-qualified luteolin extracts and formulated powders may be evaluated for functional-food and beverage systems where colour, taste, dispersibility, source and carrier compatibility suit the complete product. |
| Lycopene | Carotenoid ingredient in selected foods, beverages, nutrition powders and colour systems. Developers choose an oleoresin, oil dispersion or encapsulated beadlet according to the recipe phase, sensory profile and processing conditions. |
| Lysine | Amino-acid ingredient in selected fortified foods, beverages and nutrition formulations that specify free L-lysine or an exact salt form and suitable food-grade controls. |
| Lysozyme | Lysozyme enzyme input for selected food and beverage processes where source, activity, carrier basis and process conditions are defined by the manufacturer. This page does not promise a finished-product preservation outcome. |
| Maca | Raw and gelatinised maca powders are used as botanical ingredients in drink mixes, bars, dry foods and other formulated products where colour, flavour, particle size and processing behaviour suit the complete recipe. |
| Magnesium Acetate | Magnesium source in nutritional and beverage formulation where a food grade acetate salt is specified. Confirm the applicable standard with the enquiry. |
| Magnesium Aspartate | Suitable magnesium aspartate grades may be considered for nutritional powders and formulated products when the buyer has defined the applicable grade, composition and finished-product requirements. |
| Magnesium Carbonate | Anti-caking, drying and free-flow aid in food powders, salt blends and dry mixes where food-grade magnesium carbonate is specified. |
| Magnesium Chloride | Food-grade material as a coagulant for tofu and related soya curd processing, and as a magnesium salt in other food systems subject to the selected grade and specification. |
| Magnesium Citrate | Application-qualified magnesium citrate may be used as a mineral ingredient in food, beverage and nutrition formulations where taste, solution behaviour, particle size and supporting documentation suit the complete product. |
| Magnesium Gluconate | Food and beverage manufacturers use suitable magnesium gluconate grades in mineral premixes, powdered drinks and formulated foods where solubility, magnesium content and sensory compatibility are considered. |
| Magnesium Glycerophosphate | Used as an ingredient in selected food, beverage and premix manufacturing where the grade, hydration state and documentation requirements are defined. |
| Magnesium Glycinate | Magnesium ingredient for selected fortified powders, functional-food blends and beverage premixes where the formulation names magnesium glycinate and states the required mineral basis. Supply is subject to applicable requirements. |
| Magnesium Malate | Magnesium source for powdered beverages, nutrition premixes and fortified food formulations that name magnesium malate on the ingredient specification. |
| Magnesium Silicate | Anti-caking, free-flow and processing aid in selected dry food, beverage and ingredient systems when a suitable grade is specified. Supply is subject to applicable requirements. |
| Magnesium Stearate | Anti-caking and release aid in seasoning mixes, powdered beverages, bakery premixes and confectionery moulding, where a dry blend has to stay free flowing through hoppers and dosing screws. |
| Magnesium Sulphate | Food-processing formulations and brewing water mineral adjustment where food-grade magnesium sulphate is specified. |
| Maize Bran | Dietary fibre source for breakfast cereals, baked goods and snack systems where food-grade bran is specified. |
| Maize Germ | Raw material for maize germ oil production and for food applications that specify separated germ. |
| Malic Acid | Food acidulant and flavour acid for fruit juices, soft drinks, confectionery, jams and dry beverage mixes where a sharper, longer-lasting tart taste is wanted. |
| Malt | Whole, crushed and specialty malt for brewing, distilling, bakery, cereal, confectionery and other food processing where grain source, colour, flavour, enzyme activity and extract potential are matched to the recipe. |
| Malt Extract | Malt flavour, colour and fermentable solids in bread, buns, biscuits and cereal products, malted drink powders and milk drinks, confectionery, sauces, glazes and malt vinegar bases. |
| Maltitol | Bulk polyol sweetener in sugar-free and reduced-sugar confectionery, hard and soft candy, chocolate and compound coatings, chewing gum, biscuits, frozen desserts, jams and bakery fillings, in either the crystalline or the syrup form. |
| Maltodextrin | Carrier and bulking agent for flavours, colours and seasonings; body and mouthfeel in dry beverage mixes, bakery, confectionery and spray-dried powders where a low-sweetness carbohydrate is required. |
| Maltol | Flavour modifier and aroma support in bakery, confectionery, beverages, dairy products, desserts, flavour compounds and selected savoury systems. |
| Manganese Chloride | Manganese chloride tetrahydrate input for selected food, beverage and nutraceutical formulations where the manganese source, purity basis and application-specific quality controls are stated. No nutritional outcome is promised. |
| Manganese Gluconate | Food and beverage formulations that specifically call for manganese gluconate and set composition, sensory, solubility and microbiological acceptance criteria. Supply is subject to applicable requirements. |
| Mangiferin | Mangiferin ingredient for selected food, beverage and nutrition formulations where the developer specifies purified compound content, source basis, colour and compatibility with the complete recipe. No consumer benefit is promised. |
| Mannitol | Bulk sweetener, dusting agent and texture component in confectionery, chewing gum, dry mixes and other food formulations that specify E421. |
| Massoia Bark Oil | Flavouring agent for coconut and creamy notes in beverages, dairy-style flavours and confectionery compositions. |
| Medium-Chain Triglycerides | MCT oil or carrier-based powder for beverage premixes, nutrition products, bakery, confectionery and other formulated foods. Developers specify C8 and C10 profile, sensory criteria, carrier basis and compatibility with the recipe. |
| Melatonin | Raw ingredient for dietary-supplement, nutraceutical and selected functional-product manufacture where the formulation explicitly specifies melatonin and defines the required analytical and quality controls. |
| Menthol Crystal | Flavouring and cooling aroma in hard candies, chewing gum, mint confectionery, beverages and related food systems using food-grade material. |
| Metaphosphoric Acid | Stabiliser used in the analytical determination of vitamins in food and beverage samples. |
| Methyl Amyl Ketone | Flavour compounding as 2-heptanone, contributing the cheese and blue-cheese character used in savoury and dairy flavour bases, on a food or flavour specification. |
| Methyl Anthranilate | Fruity and grape-type flavouring agent in beverage, confectionery and other food systems at the specified use level. |
| Methyl Benzoate | Flavouring or formulation use where an appropriate grade and supporting specification are required. Supply is subject to applicable requirements. |
| Methyl Caproate-Caprate | Ester building block for flavour compositions with fruity and creamy profiles, supplied to specification for the intended use. |
| Methyl Cellulose | Heat-set binder that holds plant-based patties, sausages and nuggets together during cooking, and a thickener for sauces, bakery fillings, batters and frozen desserts. Fried-coating batters use it where a film that sets under heat is the objective. |
| Methyl Jasmonate | Selected methyl jasmonate grades serve flavour development and formulation work where identity, isomer profile, sensory character and quality limits are assessed in the complete food or beverage system. |
| Methyl Laurate | Flavouring adjuvant in selected food applications where the quoted grade supports the use. |
| Methyl Paraben | Additive E218 in food and beverage formulations that name the code on the ingredient declaration, subject to applicable requirements. |
| Methyl Salicylate | Flavouring ester for chewing gum, confectionery and related wintergreen aroma systems when a food or flavour grade is specified. Suitability depends on the recipe and the quoted grade documentation. |
| Microcrystalline Cellulose | Bulking, anti-caking and texturising ingredient (E460i) in beverage powders, sauces, dairy alternatives and reduced-fat products, where it adds body and mouthfeel without dissolving. |
| Milk Protein | Protein ingredient in nutritional beverages, powdered drink mixes, dairy foods, bakery systems and other formulated foods. Developers select the exact protein family and control protein, lactose, fat, mineral and sensory requirements for the recipe. |
| Milk Thistle Extract | Functional-food and beverage developers evaluate selected powder grades for botanical identity, taste, colour, dispersion, marker profile and compatibility with the complete formulation. |
| Mint | Whole, cut or ground mint in herb blends, infusions, seasonings and food processing when the formulation calls for declared dried botanical material rather than essential oil, extract or a compounded mint flavour. |
| Modified Starch | Thickening and texture in sauces, soups, gravies, dairy desserts, bakery fillings, processed meat, instant noodles and confectionery, where the chosen modification decides how the system survives heat, acid, shear, chilling and freezing. |
| Molasses | Fermentation feedstock for ethanol, baker's yeast, organic acids, monosodium glutamate, amino acids and enzymes where a molasses-based carbon source is specified. Food-grade requirements are confirmed only when the buyer states them. |
| Mono Potassium Phosphate | Buffer, stabiliser and acidity regulator in selected food and beverage formulations when a food grade monopotassium phosphate specification is required. |
| Monoammonium Phosphate | Food additive, acidity regulator and yeast nutrient when a food grade monoammonium phosphate (E342(i)) specification is required. |
| Monocalcium Phosphate | Leavening acid (E341(i)) in baking powder, self-raising flour, cake and batter mixes, plus acidulant, calcium fortification and dough-conditioning duties in other food systems. |
| Monosodium Glutamate | Flavour enhancer (E621) in seasoning blends, snack foods, instant noodles, soups, sauces, gravies, processed meat and seafood, and food-service dry mixes where bulk MSG is specified for umami lift. |
| Monosodium Phosphate | Acidulant, buffer and leavening acid (E339(i)) in beverage powders, dairy and bakery systems, where an acidic phosphate is needed to set pH or to react with bicarbonate. |
| Mother of Pearl | Selected functional-food formulation work where mother-of-pearl powder is explicitly named in the ingredient brief and a suitable grade, source and quality specification are supplied by the manufacturer. |
| MSM | Specified ingredient in suitable functional-food and beverage-powder formulations where dissolution, sensory and composition requirements are defined by the manufacturer. Supply is subject to applicable requirements. |
| Musk Ketone | Flavour component in selected compositions where flavour-grade musk ketone is specified. Supply is subject to applicable requirements. |
| Mustard Oil | Seed-derived fixed oil in selected food-processing and formulated-food requirements. Buyers specify cold-pressed, unrefined or refined oil together with the botanical identity, fatty-acid and quality profile required. |
| Myristic Acid | Fatty acid behind selected flavour and food-processing uses, requested against a named standard rather than as a general industrial cut. |
| N-Acetyl-L-Cysteine | Raw ingredient in nutritional powders, suitable functional food systems and related formulations that explicitly require N-Acetyl-L-Cysteine. Grade, particle form, assay and supporting ingredient documents are set by the finished-product specification. Supply is subject to applicable requirements. |
| N-Propyl Acetate | Food or flavour grades are used as a flavour ester where the finished formulation requires n-propyl acetate of an appropriate specification. |
| Naringenin | Botanical flavanone ingredient in functional food and beverage formulations. |
| Naringin | Formulators use purified or extract-derived naringin in flavour and functional ingredient systems where the bitter profile and ingredient content are controlled by the finished formulation. |
| Natamycin | Antifungal preservative ingredient in food and beverage processes whose approved recipe or surface-treatment system specifically names natamycin and defines its preparation, dosage method and quality controls. Supply is subject to applicable requirements. |
| Natural Gas | Process fuel for steam generation, baking, drying and other thermal duties. Natural gas is not presented here as a food ingredient, surface treatment or direct formulation additive. |
| Neotame | High-intensity sweetener ingredient in beverages, dry drink mixes, confectionery, dairy-style products, baked goods, sauces and other food systems where dosage and process fit are established by formulation work. Supply is subject to applicable requirements. |
| Nettle Extract | Botanical ingredient in supplement preparations and herbal blend systems where a dry nettle extract is specified. |
| Niacin | Vitamin B3 fortification in food, beverage and dry-premix systems where the formulation specifically calls for nicotinic acid. |
| Niacinamide | Vitamin B3 ingredient in fortified beverages, food premixes, cereals and other formulated foods. Buyers should state the fortification application and the food-grade specification used for approval. |
| Nisin | Preservation systems for processed cheese, dairy products, canned foods, sauces, dressings and beverages where the formulation specifically calls for nisin. Activity, product pH, process temperature and addition point are considered together by the manufacturer. |
| Nitrogen | Process-atmosphere control and cryogenic cooling or freezing for food and beverage operations, with the selected grade and documentation matched to the intended use. |
| Nitrous Oxide | Suitable food-processing grades are used as propellant and aerating gases in specialised food production or dispensing systems. The buyer should identify the grade standard, application and required supporting documents. |
| Nobiletin | Ingredient in selected functional-food and beverage development where the Nobiletin form, citrus source, assay basis, carrier and sensory impact are controlled by the formulation. |
| Non-Dairy Creamer | Whitener, body and fat carrier in 3-in-1 and 2-in-1 coffee premixes, instant milk tea, cereal and chocolate drinks, dessert powders, bakery mixes, confectionery, soups, sauces and seasoning bases. |
| Nootkatone | Flavouring agent for grapefruit and citrus profiles in beverages and selected food applications where the formulation defines the sensory target. |
| Oat Flour | Cereal flour for bakery products, breakfast cereals, snacks, batters, dry mixes, selected beverages and extruded foods where milling fraction, particle size and treatment status are specified. |
| Oleic Acid | Suitable food-contact or food-processing grades may be requested where oleic acid is used as a processing aid or fatty-acid component; state the required grade and documentation with the enquiry. |
| Olive Leaf Extract | Botanical ingredient for functional food and beverage formulations where the buyer specifies the extract form and marker standardisation. |
| Olive Oil | Ingredient and blending oil for food manufacturers and repackers who buy by the drum, IBC or bulk load rather than in retail bottles. |
| Orange Juice | NFC juice and concentrate for beverages, juice blends, food-service drinks, sauces, dressings, marinades, bakery, confectionery, dairy and frozen-dessert formulations that define juice content and flavour balance. |
| Orange Oil | Sweet Orange oil ingredient for beverage, confectionery, bakery, dessert, sauce and flavour-compound systems. Formulators should state the cold-pressed, distilled or folded profile, required analytical basis and compatibility with the complete recipe. |
| Orange Peel | Fresh, dried, cut or powdered orange peel for food, beverage, seasoning and botanical formulations where the manufacturer controls orange identity, cut or particle size, colour, aroma, flavour and complete product quality. |
| Oxygen Scavenger | Boiler feedwater treatment for process-steam utilities in food and beverage plants. This is utility-water treatment, not a food ingredient or packaging oxygen absorber. |
| Ozone | Food and beverage plants use suitable ozone treatment systems for process water and sanitation duties where dose, contact time, residual control and the complete production process are qualified for the intended use. |
| Palm Kernel Oil | RBD and appropriately specified specialty-fat grades for confectionery, bakery fats, non-dairy creamers and other food formulations that call for palm kernel oil rather than palm oil. |
| Palm Oil | RBD and appropriately specified food grades for bakery fats, shortenings, frying systems, confectionery fats and other manufactured foods that call for palm oil with defined processing and melting behaviour. |
| Palm Stearin | Bakery and confectionery fats, shortening and margarine hardstock, and non-dairy creamer fat, where hydrogenated and fully hydrogenated grades give the melting behaviour the recipe needs. |
| Palmitic Acid | Fatty acid component behind emulsifiers and processing aids, requested against a stated food standard rather than as a general industrial grade. |
| Pancreatin | Enzyme preparation for controlled hydrolysis and specialised process trials involving proteins, fats and starches. The process owner should provide the substrate, target activity profile and operating conditions for grade selection. |
| Papain | Protease for meat tenderising, protein hydrolysis, bakery and dough processing and selected food-texture applications, plus beverage, juice and brewing processes that use papain for protein control or clarification. |
| Paraffin Wax | Glazing and coating on cheese rind, confectionery and fresh produce, and on food contact packaging. |
| Paraxanthine | Pure ingredient in specified functional-food, beverage and nutritional formulations whose product specification identifies paraxanthine rather than caffeine or another methylxanthine. Supply is subject to applicable requirements. |
| Peanut Oil | RBD, cold-pressed or roasted peanut oil for frying, sauces, dressings, seasonings and prepared foods where the manufacturer defines the required flavour, refining route and quality limits. Supply is subject to applicable requirements. |
| Pectin | Gelling agent for jam, jelly, marmalade and fruit preserves; texture control in fruit preparations, confectionery gels, bakery fillings, toppings and glazes; stabilisation in selected acidified beverages and dairy fruit systems where the pectin grade matches the recipe. |
| Pentadecanoic Acid | Used in selected food, beverage and flavour formulation or analytical applications where the grade, intended use and documentation requirements are defined. |
| Pentanal | Selected flavour and aroma chemical synthesis routes may use pentanal as an intermediate; request the appropriate grade and supporting documents for the intended process. |
| Peppermint | Whole or cut peppermint leaf in tea, infusion, beverage, confectionery, seasoning and dry food blends where the recipe calls for the botanical material rather than isolated flavour or essential oil. |
| Peppermint Oil | Flavouring for confectionery, chewing gum, beverages, syrups and other food systems that specify bulk peppermint oil rather than retail aromatherapy bottles or isolated menthol crystal alone. |
| Pepsin | Acid-protease enzyme for controlled protein hydrolysis and specialised food processing. Buyers provide the substrate, process pH and temperature range, target activity and quality criteria used to choose the grade. |
| Peracetic Acid | Sanitising tanks, lines, filling equipment and CIP circuits in breweries, dairies and beverage plants, and used on produce wash, poultry and meat processing water where a chlorinated residue is not wanted. |
| Periodic Acid | Analytical reagent for carbohydrate analysis and quality-control work in food and beverage laboratories where the buyer specifies the grade and use. |
| Perlite | Filter aid for beverages, syrups, brines and edible oils, used as pre-coat and body feed on pressure leaf and plate filters to reach the required clarity. |
| Phenolphthalein | Food and beverage QC laboratory titration and routine acid-base checks using powder make-up or prepared indicator solution. |
| Phenylacetic Acid | Application-qualified phenylacetic acid may be used in flavour and food-processing formulations where its strong aromatic profile, purity and supporting documents suit the intended use. |
| Phosphatidylcholine | Phosphatidylcholine for manufactured foods, drink and nutrition powders, lipid dispersions and supplement formulations that define source, composition, physical form and compatibility with the complete recipe. |
| Phosphatidylserine | Phospholipid ingredient for functional-food and powdered-drink development, selected as a dry powder or oil dispersion to match the process and declared source requirements. |
| Phosphoric Acid | Acidulant E338 in carbonated soft drinks, and acid regulator in jams, jellies and processed cheese. |
| Phycocyanin | Blue pigment and ingredient for beverage powders, confectionery, dairy-style systems and other foods. Formulators account for heat, light, acidity and the processing matrix when choosing powder or liquid concentrate. |
| Phytic Acid | Chelating and sequestration ingredient in selected food and beverage formulations where the manufacturer controls concentration, product pH and compatibility with the rest of the recipe. |
| Phytosterols | Plant sterol ingredient for functional foods, spreads and fortified products where the sterol profile and food-grade documentation are defined by the manufacturer. |
| Pine Nut | Whole raw or roasted kernels for bakery, confectionery, chocolate products, salads and food-service preparations where kernel appearance, size and roast profile remain visible in the finished product. |
| Piperine | Ingredient for flavour and functional-food development where controlled pungency and piperine content are required. The formulator determines use level and compatibility with the complete recipe. |
| Piperonal | Flavouring component in selected food, beverage and confectionery systems when a suitable piperonal grade and sensory profile are specified. |
| Polyacrylamide Flocculant | Removing suspended organic solids and fats from processing effluent before discharge to sewer. |
| Polydextrose | Bulking agent in reduced-sugar bakery, confectionery, beverages, dairy and frozen desserts, where solids taken out with sugar or fat still have to be replaced to hold body, texture and freezing behaviour. |
| Polyethylene Glycol | Carrier and coating aid in food processing, and a defoamer in production lines. |
| Polyethylene Terephthalate | Suitable bottle and sheet grades are used in beverage bottles, food containers and packaging structures where clarity, barrier performance and conversion behaviour are defined by the packaging producer. |
| Polyglycerol Esters of Fatty Acids | Used as emulsifiers and stabilisation aids in selected beverages, sauces, dressings, dairy-style products, bakery, confectionery, fillings, fats and shortenings. |
| Polyisobutylene | Gum base and food-contact formulations use dedicated grades. State the food-contact requirement and the documentation you need with the enquiry so the specification can be reviewed. |
| Polylactic Acid | Raw material for manufacturing selected trays, cups, lidding, films and other food-packaging articles where the buyer specifies PLA and identifies the required performance and documentation. |
| Polypropylene Resin | Rigid containers, closures, thin-wall packs and films when a suitable grade and the buyer's required food-contact documentation are specified. |
| Polyricinoleic Acid | Oleochemical intermediate for the manufacture of polyglycerol polyricinoleate used by food-ingredient formulators. |
| Polysorbate 20 | Carries flavour and colour oil into beverages without separation, and stabilises emulsions in dressings, ice cream and confectionery as E432. |
| Polysorbate 60 | Emulsifier and stabiliser in bakery mixes, breads, cakes, whipped toppings, confectionery, dairy products and frozen-dessert formulations. |
| Polysorbate 80 | Emulsifier and stabiliser for oil and water systems in frozen desserts, sauces, dressings and flavour or colour emulsions when the appropriate food grade is specified. |
| Polystyrene | Rigid and foamed packaging articles where the selected resin grade, processing conditions and supporting documentation suit the intended use. Supply is subject to applicable requirements. |
| Polyvinylpyrrolidone (PVP) | Polymer grade for specified food-processing applications where purity, residual monomer and document criteria are provided by the manufacturer. Crosslinked PVPP used for clarification is a separate product identity. Supply is subject to applicable requirements. |
| Pomegranate | Fresh fruit and arils for foodservice, beverages, dairy products, bakery, desserts, salads, sauces and prepared foods, selected by form, flavour, colour and processing requirements. |
| Potassium Acetate | Acidity regulator and mild preservation aid under the additive code E261, used in processed foods, meat and poultry brines and sauce systems when a suitable grade is specified. |
| Potassium Bicarbonate | Leavening agent and acidity regulator in bakery and dry mixes, buffering and carbon dioxide release in beverages and effervescent systems, and a sodium-free alternative to sodium bicarbonate in reduced-sodium recipes. |
| Potassium Bromate | Ingredient or process-development requirements that explicitly specify potassium bromate rather than another bromate or oxidising agent. Supply is subject to applicable requirements. |
| Potassium Carbonate | Acidity regulator and alkaline processing aid in selected food systems, including alkaline noodles and cocoa-related processing, subject to the selected grade and specification. |
| Potassium Chloride | Salt substitute in sodium reduction, and a firming and gelling salt in processed meat and beverage. |
| Potassium Citrate | Acidity regulator and buffer in soft drinks, juices and other beverages; potassium mineral fortification and mild saline-citrus flavour support in processed foods where a citrate salt is preferred over free citric acid. |
| Potassium Ferrocyanide | Food-processing applications where food-grade potassium ferrocyanide is specified as E536 and the buyer's product specification defines the required purity and documentation. |
| Potassium Gluconate | Potassium source, nutrient ingredient and sequestrant in suitable beverage, food, supplement and nutraceutical formulations that name potassium gluconate. Supply is subject to applicable requirements. |
| Potassium Iodate | Iodine fortificant for table and cooking salt iodisation and for nutrient premixes, and a dough oxidiser and flour maturing agent in bakery use. Potassium iodate is chosen over iodide where stability through processing and storage matters. |
| Potassium Iodide | Iodine source for salt iodisation and food fortification premixes where food-grade potassium iodide is specified by the processor. |
| Potassium Metabisulfite | Food, beverage, brewing and winemaking process work where potassium metabisulfite or E224 is named as an antioxidant, reducing or sulphur dioxide-generating input. |
| Potassium Nitrate | Food-processing formulations that specify food grade potassium nitrate, subject to the buyer's required standard and documentation. |
| Potassium Sodium Tartrate | Used as E337 in selected formulations as a sequestrant, buffer or acidity regulator, subject to the required grade and specification. |
| Potassium Sorbate | Specified in bakery fillings, sauces, dressings, fruit preparations, cheese products, soft drinks, syrups and concentrates as part of a formulated preservation system. |
| Potato Flakes | Dehydrated potato ingredient for instant mash, soups, sauces, croquettes, formed potato products and other prepared foods that require rapid rehydration and consistent potato solids. Fine flakes or milled material also serve snack dough, bakery products, coatings, dry mixes and binding applications where particle size and water uptake affect processing. |
| Potato Starch | Thickener, binder and texturiser in soups, sauces, gravies, bakery and gluten-free doughs; binder and yield aid in processed meat, surimi and fish products; coating and crisping agent in batters and snack coatings; noodle and clear-paste systems that need potato starch viscosity and neutral taste. |
| Potatoes | Whole table potatoes for wholesale distribution, catering kitchens and food service buyers that specify size grade, skin condition and preparation use. |
| Powdered Cellulose | Food-process grades can be specified for bulking, texture, dry-blend flow, moisture management and filtration work where source, particle profile, sensory controls and microbiological limits are part of the formulation specification. |
| Precipitated Calcium Carbonate | Buyer-qualified high-purity applications where the required PCC grade and applicable specification are supplied. |
| Precipitated Silica | Anti-caking and free-flow aid in powdered food and ingredient systems when a food-suitable grade and documentation set are specified for the use. |
| Propanal | Flavouring component in selected flavour systems where the formulator specifies propionaldehyde and assesses suitability for the finished product. |
| Propionic Acid | Food preservative (E280) used to control mould and rope-forming bacteria in bakery products, cheese and selected acidic food systems where a free acid is specified. |
| Propiophenone | Propiophenone is used as a flavouring agent and adjuvant in food and beverage formulations, contributing a sweet, floral, slightly fruity character to flavour blends and confectionery applications. |
| Propolis | Propolis powder or liquid ingredient for manufactured foods, drink mixes, confectionery and other formulations that define the permitted ingredient form, extraction basis, carrier and sensory requirements. |
| Propyl Gallate | Additive E310 in frying oils, fat blends, snack seasonings, instant noodles, biscuits and other fat-containing products where oxidative flavour loss is the shelf-life limit. |
| Propyl Paraben | Preservative component in food and beverage formulations where the specified grade and documentation are suitable. |
| Propylene Glycol Alginate | Used as a stabiliser, thickener and emulsifying aid in selected beverages, sauces, dressings, fillings, dairy-style systems and other processed foods. |
| Propylene Glycol USP | Flavour carrier, humectant and solvent (E1520) in food and beverage formulations that require food-grade mono propylene glycol. |
| Protease | Protease preparations for controlled protein hydrolysis, baking, brewing, beverage clarification and food-processing steps where activity method, substrate and operating conditions are specified. |
| Protodioscin | Functional food and beverage development programmes that standardise a formulation or a botanical ingredient on its protodioscin content. |
| Psyllium Husk | Soluble dietary fibre for bakery, gluten-free mixes, beverage bases and functional food fortification where husk flakes or milled powder are selected by mesh, purity and hydration behaviour. |
| Pullulan | Film former, glazing and binding agent for confectionery, bakery, beverage and other food systems where pullulan is declared in the formulation. |
| Pulp | Fibre feedstock for paperboard and moulded packaging that downstream manufacturers convert and qualify for the intended food or beverage use. |
| Pyridoxine Hydrochloride | Vitamin and nutrient premixes, powdered beverages and processed foods where the formulation specifies pyridoxine hydrochloride rather than another form of vitamin B6. |
| Pyrrole | Flavour and aroma research or formulation work only when pyrrole is the exact specified compound rather than a pyrrole derivative or finished flavour blend. |
| Pyrroloquinoline Quinone | Application-qualified PQQ free acid for ingredient and functional-food formulation work where the manufacturer controls molecular form, purity, particle characteristics and the complete product specification. |
| Quercetin | Application-qualified extract-derived or carrier-based quercetin preparations may be considered for functional-food and beverage systems. Colour, taste, dispersibility, carrier and quercetin-content requirements should be stated. |
| Quinine | Bittering and beverage-development requirements where the formulator has specified quinine base and has distinguished it from a quinine salt or botanical extract. |
| Raspberry Ketone | Flavour-development and food formulation work that requires raspberry ketone against a written identity, purity and sensory specification. |
| Rennet | Enzyme preparation for milk coagulation in cheese manufacture, cheesemaking trials and rennet-casein production. The selected source class, enzyme composition, activity method, dosage basis, process temperature, milk type and target curd behaviour must be matched by the dairy technologist; the preparations are not assumed to be interchangeable. |
| Rennet Casein | Protein and texturing input for processed cheese, cheese analogue and recombined dairy systems where the recipe specifies rennet casein and a defined melt, stretch, hydration or texture response. Supply is subject to applicable requirements. |
| Resveratrol | Resveratrol input for beverage premixes and dry nutrition systems where the developer has specified trans-isomer basis, plant source and any carrier. Colour, dispersion and compatibility are evaluated within the final recipe. |
| Retinol | Retinol-specific nutrient and fortification formulation enquiries where the active form, carrier, content and ingredient documents are defined. Retinyl ester and beta-carotene requirements remain separate. Supply is subject to applicable requirements. |
| Rhodiola Extract | Functional beverage and food-development projects that require a Rhodiola extract with controlled solubility or dispersibility, sensory profile and carrier basis. |
| Riboflavin 5'-Phosphate, Sodium | Vitamin ingredient for fortified beverages, foods and dry premixes whose formulation specifies riboflavin 5'-phosphate sodium and controls its grade, colour and supporting quality specification. |
| Rice Starch | Texture, thickening, binding and carrier ingredient in sauces, fillings, bakery products, snacks, powdered beverages and dry mixes. Formulators select native, pregelatinised or modified rice starch according to the process and finished-product texture required. |
| RNA | Ingredient in selected food, nutrition and flavour formulations that specify a source-defined RNA material, RNA-content method, impurity profile and physical form. RNA is not treated as the same product as free nucleotide blends. |
| Rose Oxide | Speciality flavour building block in selected food or beverage formulations only where a qualified flavour grade and matching use specification are named. Supply is subject to applicable requirements. |
| Rosemary Extract | Application-qualified rosemary extracts are used as botanical, flavour and formulation ingredients in fats, beverages, seasonings and processed foods. The form, carrier, sensory profile and analytical specification should be matched to the finished matrix. |
| Rosin Ester | Food-suitable ester gum grades may be specified for chewing-gum base and beverage-emulsion applications, subject to the required grade and documentation. |
| Rosmarinic Acid | Food and beverage developers evaluate purified or water-dispersible grades by ingredient basis, carrier, colour, flavour impact and behaviour in the complete matrix. Application suitability is confirmed by the buyer. |
| Royal Jelly | Raw or dried Royal Jelly ingredient for manufactured foods, drink mixes, confectionery and nutritional blends that define composition, sensory and microbiological requirements without implying a finished-product benefit. |
| Royal Jelly Powder | Ingredient in functional-food powders, drink mixes, confectionery and other manufactured foods that specify royal jelly powder. Drying method, carrier composition, dispersibility and sensory profile are matched to the recipe. |
| Rutin | Extract-derived or carrier-based rutin for functional food and beverage formulations that define dispersion, sensory and composition criteria without relying on the ingredient name alone. |
| Saccharin | High-intensity sweetener for food, beverage, tabletop and dry-mix products whose formulation specifies saccharin free acid and accounts for its limited water solubility. |
| Safflower Oil | High-oleic or high-linoleic safflower oil for sauces, dressings, oil blends and other manufactured foods where the fatty-acid profile, refining route and sensory limits are specified. Supply is subject to applicable requirements. |
| Sage | Whole, cut and rubbed sage leaf for seasonings, herb blends, infusions and food manufacture where botanical identity, leaf form, sensory profile and quality controls are defined for the finished formulation. |
| Salicylaldehyde | Flavour-development work only where salicylaldehyde is the exact compound specified, rather than benzaldehyde, another isomer or a finished flavour blend. |
| Salmon Oil | Ingredient in selected functional foods, oil blends and nutrition products where the recipe specifies a suitable salmon oil grade. The formulator manages flavour, oxidation, dispersion and finished-product stability. |
| Senna Extract | Botanical input for suitable functional-food and drink formulations where the manufacturer defines the extract basis, carrier, sensory profile and finished-product requirements without relying on a health claim. |
| Sesame Oil | Ingredient oil in sauces, dressings, seasoning systems, bakery products and other manufactured foods where refined, cold-pressed or black sesame oil is named in the recipe or product brief. |
| Shea Butter | Food-grade shea butter in confectionery, cocoa-butter-type systems and other edible fat applications where the grade and documentation match the recipe. |
| Shellac | Surface-finishing and glazing material for selected confectionery, produce and food-coating systems when a suitable purified grade is specified. Supply is subject to applicable requirements. |
| Silica Gel | Humidity control in sealed food packs and ingredient storage to reduce moisture uptake, caking and quality loss during distribution. |
| Silicic Acid | Suitable ingredient grades may be specified for functional-food and nutraceutical formulations when the precise silicic acid identity, concentration, carrier system and applicable product documents are defined. |
| Simethicone | Antifoam ingredient in selected food, beverage and nutraceutical processes where a specifically qualified simethicone grade and use specification are required. Supply is subject to applicable requirements. |
| Skullcap Extract | Botanical ingredient for functional food and beverage formulations where the marker content and solubility of the skullcap extract are defined by the manufacturer. |
| Sodium Acetate | Food additive E262 for mild preservation, acidity control and seasoning in processed foods, sauces, snacks and related formulations when the selected grade meets the required food specification. |
| Sodium Acid Pyrophosphate | Chemical leavening acid in baking powder, self-raising flour, cake and doughnut mixes and refrigerated dough, where the chosen reaction rate sets how much carbon dioxide is released at mixing and how much in the oven. Also used in potato processing to limit after-cooking darkening, as a struvite inhibitor in canned seafood, and in processed meat and seafood systems. |
| Sodium Alginate | Stabiliser, thickener and gelling agent in ice cream, jellies, beverages, dairy products, sauces and restructured or spherified foods, with the viscosity grade matched to the process. |
| Sodium Aluminium Phosphate | Acidic grades are used in baking powder, self-raising flour, cake and doughnut premixes, refrigerated or frozen dough, and batter or coating mixes; the distinct basic grade is used as an emulsifying salt in processed cheese. |
| Sodium Ascorbate | Water-soluble antioxidant and vitamin ingredient in selected beverages, processed foods and dry mixes. Food manufacturers specify assay, colour, moisture and microbiological parameters for their formulation. |
| Sodium Benzoate | Water-soluble benzoate preservative (E211) for acidic soft drinks, juices, sauces, condiments, fruit preparations, jams and related manufactured food systems where sodium benzoate is specified rather than free benzoic acid. |
| Sodium Bicarbonate | Leavening in bakery products, acidity control in formulations and carbon dioxide generation in effervescent food and beverage systems. |
| Sodium Caseinate | Emulsifying and stabilising ingredient in beverage emulsions, creamers and whiteners where solubility, dispersion and emulsion behaviour are defined by the formulation. |
| Sodium Chloride | Refined and food-grade sodium chloride for processing, brining, seasoning systems and other food manufacture where salt purity and grade controls are specified. |
| Sodium Chlorite | Process and sanitation water treatment at food and beverage plants where a chlorine dioxide system is specified. Grade suitability for the intended contact is confirmed with the quotation. |
| Sodium Citrate | Acidity regulator and mild saline-citrus flavour contributor in soft drinks, juices and other beverages; emulsifying salt in processed cheese and related dairy systems where pH and protein interaction must be controlled. |
| Sodium Copper Chlorophyllin | Water-soluble green colour for selected confectionery, beverage, dessert, sauce and food-coating systems after shade and process-stability trials. |
| Sodium Cyclamate | Intense sweetener in soft drinks, syrup premixes, confectionery, processed and preserved foods, and tabletop sweetener manufacture where sodium cyclamate is the specified sweetener salt. |
| Sodium Dehydroacetate | Food and beverage processors may enquire where their written ingredient specification names sodium dehydroacetate and provides the required grade and acceptance criteria. Supply is subject to applicable requirements. |
| Sodium Diacetate | Mould and rope inhibition in bread and bakery products, a dry acidulant in snack seasonings, sauces and dressings where a vinegar character is wanted without adding liquid, and meat and poultry formulations that take the encapsulated form. |
| Sodium Dichloroisocyanurate | Plant and equipment sanitation programmes and process-water treatment at food and beverage sites that dose a solid chlorine-release product. Grade suitability for the intended use is confirmed with the quotation. |
| Sodium Erythorbate | Used as an antioxidant and colour-retention aid in cured and processed meat, canned foods, frozen products, soft drinks, fruit beverages and related food systems where oxidation and colour loss must be controlled. |
| Sodium Ferrocyanide | Anti-caking agent for salt and selected food applications where food-grade sodium ferrocyanide is specified and documented. |
| Sodium Formaldehyde Sulfoxylate | Suitable process grades are used as reducing agents in selected sugar refining and decolourisation operations. |
| Sodium Gluconate | Food-grade material as E576 sequestrant and acidity regulator in suitable food and beverage systems; confirm the required food specification with the enquiry. |
| Sodium Hexametaphosphate | Sequestrant and emulsifying salt (E452i) that binds calcium and magnesium, supports emulsion stability and helps retain moisture in processed meat, seafood, dairy and selected beverage formulations. |
| Sodium Hydrosulfite | Decolourisation duty in cane sugar and syrup refining, subject to the grade and documentation the process requires. |
| Sodium Hydroxide | Food-grade caustic is used for peeling, curing olives and cocoa processing, and for cleaning production equipment. |
| Sodium Hypochlorite | Sanitising preparation areas, equipment and selected produce-handling steps where a chlorine-based rinse or surface treatment is specified. |
| Sodium Lactate | Food additive E325 for humectancy, mild acidity regulation and moisture retention in processed meat and poultry, bakery, sauces and related prepared foods when the selected grade meets the required food specification. |
| Sodium Metabisulfite | Product-qualified antioxidant, preservative and processing use where food-grade sodium metabisulfite is specified. |
| Sodium Metasilicate | Alkaline component of equipment cleaning formulations for bottling and processing lines, where fat and protein soil has to be lifted from stainless steel. |
| Sodium Methoxide | Used as an interesterification catalyst in selected edible-oil and fat modification processes. |
| Sodium Nitrate | Food grade sodium nitrate, additive code E251, in the slow cure of bacon, ham and dry cured sausage. |
| Sodium Nitrite | Food grade sodium nitrite is specified for selected cured and processed meat applications in the E250 additive context. Buyers should state the required food grade, specification and documentation; curing-salt blends are a different product category. |
| Sodium Percarbonate | Sanitising tanks, lines and filling equipment in beverage and food plants, brewery kegs included, rinsing away as soda ash and water. |
| Sodium Persulfate | Starch modification chemistry for modified food starch production, where the oxidising step is specified against a suitable grade. |
| Sodium Propionate | Mould and rope inhibition in cakes, muffins, tortillas and other chemically leavened products, and in processed cheese and dairy formulations, where a soluble propionate salt is specified instead of a calcium one. |
| Sodium Saccharin | Intense sweetener in soft drinks and beverage bases, syrups, sauces, pickles, canned goods, confectionery and tabletop sweetener manufacture, where a heat-stable water-soluble sweetener salt is specified. |
| Sodium Stearate | Selected food-processing formulations that explicitly specify a suitable sodium stearate grade for emulsifying, stabilising or anti-caking duty. The required grade and documentation must be stated with the enquiry. |
| Sodium Stearoyl Lactylate | Anionic emulsifier used as a dough strengthener, crumb softener and shelf-life aid in bread and other bakery goods, and in instant noodles, pasta, dairy analogues, whipped toppings, processed meat, dry mixes and selected beverages. |
| Sodium Sulphite | Antioxidant and preservation systems that specify sodium sulphite or E221, subject to the selected food grade, recipe limits and applicable requirements. |
| Sodium Trimetaphosphate | Anticaking, buffering and chelating agent in selected food systems, including modified starch production where STMP is specified. |
| Sodium Tripolyphosphate | Functional phosphate for selected food-manufacturing uses where water binding, texture or process consistency is required. State the intended use and specification in the enquiry. |
| Sorbic Acid | Preservative against mould and yeast in bakery products, cheese and dairy systems, fruit preparations, soft drinks and other acidic foods where free sorbic acid is specified rather than a water-soluble sorbate salt. |
| Sorbitan Laurate | Emulsifier and dispersing aid in food systems that specify sorbitan monolaurate or E493, subject to the buyer's formulation requirements. |
| Sorbitan Monopalmitate | Lipophilic emulsifier in food systems that specifically call for sorbitan monopalmitate or E495. |
| Sorbitan Monostearate | Used as an emulsifier and crystal modifier in bakery, confectionery, margarine, ice cream and other food emulsions. |
| Sorbitan Trioleate | Emulsifier and dispersing aid in permitted food formulations that name sorbitan trioleate or E496. |
| Sorbitan Tristearate | Emulsifier and fat-crystal modifier in selected confectionery, bakery, fat and food emulsion systems where a suitable E492 grade is specified. |
| Sorbitol | Bulk sweetener and humectant in sugar-free and reduced-calorie confectionery, chewing gum, bakery fillings, frozen desserts and related products where polyol sweetness and moisture retention are required. |
| Sorghum | Food processors select cleaned or decorticated grain for milling, malting, brewing and other applications according to kernel colour, cleanliness, grain condition and process requirements. |
| Soy Isoflavones | Soy-isoflavone input for suitable foods, beverages and functional ingredient premixes where the extract profile, assay basis, carrier and processing behaviour are defined by the formulation. |
| Soy Lecithin | Emulsifier and processing aid in chocolate and confectionery viscosity control, margarine and spreads, bakery systems, instant powders and beverage or dairy-analogue emulsions where E322 is specified. |
| Soy Protein | Protein fortification, binding, emulsification and texture in meat and poultry processing, plant-based meat analogues, bakery and cereal products, nutrition beverages, dry powder blends and dairy alternatives. State the soy protein type the recipe already uses. |
| Soya Bean Oil | Frying medium and bulk ingredient oil in food manufacturing, bakery fats, margarine, dressings and processed foods where refined or RBD soya bean oil is specified rather than retail bottled cooking oil. |
| Soya Bean Powder | Bakery, biscuits, cereal products, beverage powders, nutrition blends, meat processing, plant-based foods and snack formulations where a whole-bean or defatted soya powder is required. |
| Soya Beans | Raw material for tofu, soya beverages, fermented foods and other bean-based processing that starts with whole or dehulled beans rather than soya flour, isolated protein, oil or lecithin. |
| Span 80 | Emulsifier under E494 in bakery products, confectionery, chocolate, fat blends and other food systems that need oil-phase emulsification and stabilisation. |
| Spirulina | Dried flakes and granulated whole biomass for food ingredient manufacture, snack or dry-blend development and further processing where the formula calls for spirulina rather than an extracted blue colour or a finished product. |
| Spirulina Extract | Colouring ingredient for suitable beverages, confectionery, icing, dairy alternatives, sauces and dry mixes where pH, heat and light exposure are considered during finished-product development. |
| Spirulina Powder | Suitable spirulina powder grades are used in powdered drinks, smoothies, snack and bakery products, nutrition blends and other formulated foods where colour, flavour and protein content are considered. |
| Stannous Chloride | Antioxidant and colour-retention additive (E512) in canned vegetables and comparable packed products. Supply is subject to applicable requirements. |
| Stevia | High-intensity sweetening in beverages, dairy, bakery, confectionery, sauces, tabletop systems and reduced-sugar formulations where glycoside profile and sensory balance are controlled by the formulator. |
| Stevioside | Sweetening ingredient in beverages, dairy products, bakery, confectionery, sauces and tabletop systems whose formulation specifies stevioside rather than a general or mixed stevia extract. |
| Succinic Acid | Acidulant and flavour component in food and beverage formulations when a food-grade succinic acid (E363) specification is selected. |
| Sucralose | High-intensity sweetener in carbonated and powdered drinks, dairy and yoghurt, bakery, confectionery, sauces, condiments and tabletop sweetener bases where a low dose of heat-stable sucralose is specified. |
| Sucrose | Nutritive sweetener, bulking ingredient and solids source in beverages, bakery, confectionery, dairy products, sauces, preserves and dry mixes. |
| Sulphur Dioxide | Controlled preservative and antioxidant processing in beverages, fruit products and other permitted applications that specify sulphur dioxide. |
| Sunflower Oil | Frying medium, bakery fat component and ingredient oil in margarine, spreads, mayonnaise, dressings, sauces and other food manufacturing where a refined or high-oleic sunflower oil is specified. |
| Sunflower Seed | Cleaned in-shell seed for roasting and food processing where seed type, size, colour, moisture, damage, foreign matter and microbiological controls suit the downstream finished product. |
| Superoxide Dismutase | Superoxide Dismutase powder or protected ingredient preparation for manufactured foods, drink powders and nutritional formulations that define source, activity test, carrier and processing requirements without implying a finished-product health benefit. |
| Synephrine | Application-qualified p-Synephrine free base for ingredient and functional-food formulation where the manufacturer controls positional and molecular identity, purity, particle characteristics and the complete product specification. |
| Tallow | Used in selected food-processing, cooking-fat and shortening applications when the edible grade, animal source and quality specification are defined. |
| Tannic Acid | Buyer-qualified food and beverage processing uses where a suitable tannic-acid grade is specified. |
| Tapioca Starch | Thickener and binder in sauces, gravies, instant noodles, snacks and processed seafood, and a texture and moisture aid in bakery and gluten free products. |
| Tara Gum | Tara gum for sauces, dressings, dairy-style products, desserts, fillings, beverage systems and other manufactured foods that require controlled thickening, stabilisation, suspension or water management. |
| Tartaric Acid | Food acidulant and acidity regulator in beverages, confectionery, jams, bakery mixes and formulated leavening systems where tartaric acid provides sharp acidity and pH control. |
| Tartrazine | Yellow shade in soft drinks, cordials, confectionery, bakery decoration, snack seasoning, jellies and dessert mixes, either alone or blended with a red or blue colour to reach an orange or green target shade. |
| Taurine | Food-grade taurine is used in energy drinks, functional beverages, nutritional powder blends and related food systems where a defined crystalline amino sulfonic acid ingredient is required. Grade, assay and any impurity or documentation limits should be stated with the enquiry. |
| TBHQ | Synthetic phenolic antioxidant used to slow oxidation in edible oils, fats, margarine, shortening, snack and fried products and other fat-containing foods where shelf life depends on oil-phase stability. |
| Tetrapotassium Pyrophosphate | Emulsifying salt, sequestrant and pH buffer in processed foods when food-grade tetrapotassium diphosphate is specified. Suitability depends on the recipe, local additive rules and the selected grade. |
| Tetrasodium Pyrophosphate | Emulsifying salt and buffer (E450(iii)) that disperses dairy protein in processed cheese, helps retain moisture in meat products, and controls struvite crystal formation in seafood processing. |
| Thaumatin | Sweetness and flavour-modulation ingredient in beverages, confectionery, dairy-style products, chewing gum, snacks, sauces and other formulated foods where dosage and sensory fit are established in the finished matrix. Supply is subject to applicable requirements. |
| Theobromine | Ingredient or flavour adjunct in suitable food and beverage formulations where the manufacturer defines purity, sensory profile and related-xanthine limits. |
| Thiamine Hydrochloride | Vitamin ingredient for food, beverage and dry-premix manufacture where the hydrochloride salt and complete quality specification are stated. |
| Thyme | Herb and seasoning ingredient in sauces, marinades, bakery foods, savoury blends, teas and other processed foods. Manufacturers select whole, cut or ground Thyme according to the recipe, visible-herb effect and dispersion required. |
| Thyme Oil | Flavour ingredient for suitable savoury products, sauces, seasonings and beverages where the chemotype, volatile profile and sensory target are defined. |
| Thymol | Aroma and flavour component in manufactured food and beverage systems where a suitable thymol grade and sensory profile are defined by the formulator. |
| Tocotrienols | Antioxidant ingredient in selected food and dietary supplement formulations where the buyer specifies tocotrienols. |
| Tomato Powder | Tomato flavour, colour and solids for soups, sauces, seasonings, savoury snacks, noodles, bakery fillings, beverage blends and prepared food systems. |
| Tragacanth Gum | Thickener, stabiliser and texture modifier in sauces, confectionery, bakery fillings and other formulated foods. |
| Transglutaminase | Protein cross-linking for texture and binding in processed meat, poultry, seafood, dairy, soy-protein, bakery and noodle systems after application trials establish a suitable activity and process condition. |
| Trehalose | Stabilising and texturising ingredient in bakery, confectionery, dairy, sauces and beverages, and in frozen, chilled and freeze-dried products where water behaviour during freezing and drying matters. Being non-reducing, it behaves differently from reducing sugars when a formulation is heated. |
| Triacetin | Humectant, solvent and carrier in food and beverage formulation under the additive designation E1518, using a food-grade specification. |
| Tribulus Terrestris Extract | Ingredient for compatible functional-food and beverage premixes where the selected grade meets the formulation requirements. |
| Tricalcium Phosphate | Anticaking and free-flow agent in powdered drink mixes, seasonings, soup and dessert powders and dairy or cocoa powders, and the calcium phosphate named where a formulation calls for E341(iii). |
| Trichloroisocyanuric Acid | Process-water treatment and site sanitation programmes at food and beverage plants that dose a dry chlorine donor. Whether a grade fits the intended use is settled at quotation stage. |
| Triethyl Citrate | Carrier, solvent or formulation ingredient in food, beverage and flavour applications using a triethyl citrate grade selected for that purpose. |
| Tripotassium Phosphate | Food-grade material may be specified as a buffer, emulsifying salt or pH regulator when the required grade and documentation are confirmed. |
| Trisodium Phosphate | pH regulator and emulsifying or processing aid (E339(iii)) in selected food systems when a food-grade trisodium phosphate specification is used. |
| Turmeric | Dried turmeric and ground powder are used in seasoning blends, sauces, beverages and other food systems where colour, flavour, particle size and processing quality suit the complete recipe. |
| Tyrosol | Ingredient for dietary supplement and functional food formulations where a defined tyrosol source and assay are required by the manufacturer. |
| Valeric Acid | Flavouring ingredient in selected food and beverage systems where a flavour grade and compositional specification are defined by the manufacturer. |
| Vanilla Powder | Vanilla flavouring for bakery products, cakes, biscuits, confectionery, fillings, dairy desserts, ice cream, dry beverage and dessert premixes, and nutritional or dry food mixes that specify a dry vanilla powder rather than a liquid extract. |
| Vanillic Acid | Flavour and aroma formulation, food-ingredient development and compatible beverage systems that specify vanillic acid. |
| Vanillin | Vanilla flavour note for bakery, confectionery, chocolate, dairy products, beverages, dessert systems and dry flavour blends. |
| Vanillyl Butyl Ether | Speciality flavour building block only where a qualified grade and matching use specification are named. Supply is subject to applicable requirements. |
| Vegetable Oil | Application-qualified vegetable oils are used in cooking oils, bakery and confectionery fats, dressings, nutrition products and other food systems. Buyers should name the source oil or blend and provide the required quality and documentation specification. |
| Vinegar | Acid and flavour component in pickles, sauces, dressings, marinades, condiments and processed foods, selected by source, acidity, colour and flavour profile. Supply is subject to applicable requirements. |
| Vitamin A Palmitate | Vitamin fortification of fats, dry premixes, powdered foods and compatible beverage or nutrition systems. |
| Vitamin B12 | Food and beverage fortification where the manufacturer has defined the cobalamin form, active concentration, carrier, dosing basis and finished formulation specification. |
| Vitamin B2 | Used as a Vitamin B2 nutrient and colour-contributing ingredient in fortified foods, beverages and dry premixes that specify riboflavin. |
| Vitamin B6 | Vitamin input for food fortification, dry beverage premixes, functional foods and nutrition blends that specify pyridoxine identity and a suitable food-grade composition. |
| Vitamin D | Fortification of suitable foods, beverages and nutritional premixes using a D2 or D3 preparation whose potency, carrier and dispersibility match the recipe and production process. |
| Vitamin E | Fat-soluble antioxidant in edible oils, fats, margarine, shortening and other lipid-containing foods where free mixed tocopherols or alpha-tocopherol are selected to help control oxidation during processing and storage. |
| Vitamin E Acetate | Fortification blends, oil carriers and dry premixes where the declared ingredient is tocopheryl acetate rather than a free tocopherol. |
| Wasabi Powder | Wasabi paste, sushi and seafood condiments, sauces, dressings, marinades, noodles, snacks and dry seasoning systems using a genuine wasabi powder selected by plant part and flavour profile. |
| Wheat Gluten | Dough strengthening and flour fortification in bread, buns, wholemeal and high-fibre bakery, bite and elasticity in noodles, instant noodles and pasta, and binding and structure in processed meat, surimi, seitan and plant-based protein products. |
| Wheat Starch | Native starch for thickening, binding, texture and process control in bakery, confectionery, noodles, sauces, soups and prepared foods. |
| Whey Powder | Dairy-solids and lactose contribution in bakery, confectionery, chocolate, biscuits, dry beverage mixes, seasonings, sauces, processed foods and selected dairy formulations. The whey type and composition should match the recipe. |
| Whey Protein | Food and beverage manufacturers use whey protein in powdered drinks, nutritional blends, dairy products, bakery, confectionery, snacks and prepared foods, selecting the grade for composition, taste, solubility and functionality. |
| Whey Protein Concentrate | Protein source for powdered beverages, sports nutrition, meal-replacement mixes, dairy drinks and smoothies, with instantised grades used where rapid wetting and dispersion are important. Functional grades also contribute emulsification, foaming, water-binding or texture in suitable foods. |
| White Kidney Bean Extract | Functional-food premixes and compatible powdered nutrition formulations using an agreed extract grade. |
| White Pepper Powder | Seasoning for soups, white sauces, gravies, instant noodles, meat and seafood products, snacks, marinades and ready-meal formulations. White pepper is chosen where pepper pungency is needed with fewer dark specks than black pepper. |
| Willow Bark Extract | Botanical ingredient for functional food and supplement formulations where the extraction ratio or salicin content is defined by the manufacturer. |
| WS-23 Cooling Agent | Used in flavour systems for beverages, chewing gum, mints and confectionery requiring a cooling sensation with little mint character. |
| Xanthan Gum | Thickening, suspension and emulsion stability in sauces, dressings, beverage preparations, bakery fillings and gluten-free dough systems. |
| Xylanase | Flour, baking, cereal and plant-material processing where xylan breakdown is part of the recipe or process objective and the food-grade activity and carrier are specified. |
| Xylitol | Bulk sweetener and formulation ingredient in sugar-free chewing gum, confectionery, mints, bakery fillings, powdered mixes and selected beverages. |
| Yeast | Active baker's yeast for dough leavening and selected S. cerevisiae brewing cultures for beverage fermentation. Strain, format and process activity must match the bakery or fermentation system. |
| Yeast Extract | Savoury flavour and nutrient ingredient in soups, sauces, seasonings, snack coatings, prepared meals, beverages and plant-based foods, selected by sensory profile, salt basis and physical form. |
| Zeaxanthin | Carotenoid ingredient for dietary supplements and functional foods where preparation strength, source and assay are defined by the manufacturer. |
| Zinc Carbonate | Zinc source in selected food, beverage or nutrition formulations where a suitable zinc carbonate grade and written specification are required. Supply is subject to applicable requirements. |
| Zinc Gluconate | Zinc source for fortified foods, beverage premixes and other manufactured products whose formulation selects zinc gluconate and defines its elemental zinc, sensory and quality requirements. Supply is subject to applicable requirements. |
| Zinc Lactate | Zinc source for nutraceutical powders, food supplements and mineral fortification formulations where the product specification selects zinc lactate rather than an oxide, sulphate or gluconate salt. |
| Zinc Picolinate | Zinc source for dietary-supplement, functional-food and nutrition premixes whose approved formula specifies zinc picolinate. The buyer should define elemental-zinc, purity, particle-size and finished-product requirements. |
| Zinc Sulphate | Food and related process use where a food-grade zinc sulphate specification is required; suitability depends on the stated grade and limits. |
Request a quote
Tell us the product, grade and quantity you need and we will price it.