Food Additives & Ingredients

Food additives and ingredients are becoming more and more of an integral part of the production of food. Every manufacturer wants to have a qualified product with a fair cost price. DOLCHEM® provides solutions for many enterprises by providing products of consistent quality and good quality-price ratio. Dolchem®’s food additives and ingredients help you to improve the taste, appearance and increase the shelf life of your products.

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ASCORBIC ACID

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Ascorbic Acid is used as an antioxidant food additive, which provides multiple benefits for food products. Slowing the oxidation preserves color and

freshness. Prevent microbial growth Preventing spoilage and preserving freshness Used as preservative in a vast array of food products such as : bread, cured meats, jams and jellies and other sauces and spreads

Appearance: white powder Odor: odorless Solubility: soluble in water

CARBOXYMETHYL CELLULOSE SODIUM

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Carboxymethyl Cellulose Sodium is various application as a food additive : Emulsifying stabilizing effects in the drinks

containing fat and protein (such as soy milk cocoa milk, peanut milk and etc.)

Thickener, making food maintain the uniform flavor, concentration and texture.

Used in baked food, sodium carboxymethyl cellulose enables to make food maintain a certain humidity, prevents food from syneresis and makes food maintain a certain shape and appearance.

Appearance: White powder Odor: Odorless

DEXTROSE MONOHYDRATE

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Dextrose Monohydrate is used as an nutritional agent for cardiovascular stimulation, diuresis and detoxity. Sweetening and coating ( bubble gums) Improves color and gloss of the product Controls ice crystals and body of frozen dairy

products Controls sweetness and preserving properties in

canned vegetables and fruits. Appearance: white crystal or crystalline powder Odorless Sweet taste

DISTILLED MONOGLYCERIDE

Distilled monoglyceride helps with the softness and shelf life extension of bread. It improves cake batter performance, crumbs structure and volume and reduces stickiness and homogenously distributes fat in caramel. It has controlled melting properties and improves

texture control in cheese, cream and some deserts and has an anti-stickiness effect with pasta.

It is a completely non-toxic and harmless food additive and there is no restriction intake by the human body.

Appearance: powder 30-60 mesh. Texture : greasy Odor: neutral Boiling point: > 250˚C Flash point: > 100˚C Solubility: insoluble in water, soluble in ethanol, benzene and propyl alcohol

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GLUCOSE

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Glucose is mainly used to add : Sweetness and help stabilize frosting, cake

batter, cookies, ice cream, syrup, jams and etc. Prevent crystalizing water, which is important

when making frozen desserts (ice cream, custard and sorbet).

Also helps cured meat say moist and keep the product stable on the shelf life for an extended period for time.

Appearance: white crystalline powder Odorless Sweet taste Particle size: 60mesh

MONOPROPYLENE GLYCOL

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Monopropylene glycol is widely used as a food additive in: Production of chewing gums Confectionery products: which helps to make

candies sweeter and chocolate products to be more softer and to have delicate flavor

Bakery products: helps bread to be more softener and keeps product with long shelf life

Beverages: helps soft drinks and aperitifs tastes softener and make them sweetener

Appearance: Clear oily liquid Odor: Almost odorless Solubility: Miscible in water Relative density : 1.0381g/ml @20°C Flash point: 107°C (open cup), 98.9°C (closed cup) Boiling Point: 187.3°C Melting Point: -59.5°C

PHOSPHORIC ACID

Phosphoric acid is used as a food additive to acidify various foods such as: Meat Cheese Jam Jellies Non-alcoholic beverages It is also used as a nutrients source for yeast in wine brewery. Appearance: colorless viscous liquid

Odor: odorless Melting point: 21°C Boiling point: 158 °C Decomposition temperature: 300 °C. Specific gravity: 1.6850 g/cm3 Solubility: miscible in water

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POLYGLYCEROL ESTERS OF FATTY ACIDS

PGE are widely used in food industries as emulsifiers and stabilizers such as: For margarine and butter: prevents oil-water

separation and extend the preservation period. For bakery: improves aeration, resulting in increased

volume and improved crumb structure and tenderness

For ice creams: it reduces the freezing time and brings a slower meltdown.

Candies and chocolates: Oil-water separation and maintaining a good taste.

Appearance: light yellow to off-white beads. Odor: fatty Melting point: 50~55˚C Flash point: > 200˚C (open cup) Solubility: dispersed in water, dissolved in ethanol or organic reagent.

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POTASSIUM SORBATE

Potassium Sorbate has worldwide approval and is successfully utilized in the food and beverage industries. It is widely used in the food industry for its preservative abilities against a wide variety of microorganisms and for its effectiveness in improving the texture, the stability, the color and the taste of the final product.

Appearance: white crystalline granular. Odor: odorless Flash point: 270 °C Decomposition temperature: 270 °C Solubility: 58.2% in water (@ 20 °C)

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Appearance: colorless crystals or white to pale yellow crystalline. Melting point: 219 oC ~ 221 oC Decomposition temperature: 218 oC Soluble: soluble in water, 620 g/ l (@ 20

oC)

SODIUM ASCORBATE

Sodium Ascorbate is a sodium salt of Ascorbic Acid that is widely used as: Preservatives: prevents colored food from

discoloration Acidity Regulators: improves sour Nutritional supplement: add vitamin.

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SODIUM GLUCONATE

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Sodium Gluconate acts as stabilizer, sequestrate and a thickener. Nontoxic and easily biodegradable Used in diary products, processed fruit,

vegetables, herbs and spices, cereals, processes meats, preserved fish and etc.

Appearance: white or off-white crystalloid powder or granules Odor: pleasant odor Density: 1.763 g/cm3 Melting point: 206 ºC decomp. Boiling point: 673.6 °C at 760 mmHg Flash point: 375.2 °C Solubility in water: 500 g/l (@20 ºC)

SODIUM METABISULFITE

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Sodium Metabisulfite is commonly used as a food preservative. Commonly used for dried foods like potato chips,

raisins and apples, as well as fruit concentrate juices.

The compound is also present in wines and

beers, as it's used as both a sterilizer and an antioxidant in the process of brewing beer or fermenting wine.

Appearance: white fine powder Odor: Sulphurous odor Solubility: soluble in water Particle size: 80 ~ 120mesh

TRISODIUM PHOSPHATE ANHYDROUS

Trisodium Phosphate is used as an acidity regulator and reducer, sequestrant and stabilizer in the food industry. Helps blend fats with other ingredients,

providing an improved texture.

Acts as a leavening agent in cakes and baked goods.

Used in cheese sauce as an emulsifier.

Appearance: white crystalline solid Odor: odorless Melting Point: 73.3 – 79.7°C (163–171 F) Density: ~1.05g/cm3 PH: 12.1 (1% solution in water)

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XANTHAN GUM

Xanthan gum is an effective thickening agent and stabilizer which prevents ingredients from separating.

Prevents oil separation by stabilizing the emulsion in salad

dressings and sauces.

Helps create the desired texture in many ice creams

Used as a stickiness agent on dough and butter

Helps suspend solid particles such as spices

Appearance: White crystalline powder or granular Odor: Odorless Specific Gravity: 1.5 Solubility: Soluble in hot or cold water Available Meshes: 40/ 60/ 80/ 120/ 200 mesh

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