Naveen Enterprise
South Dum Dum, Kolkata, West Bengal
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Food Chemicals

Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as with wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin.

Tartar Cream

Tartar Cream
  • Tartar Cream
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Physical StatePowder
UsageIndustrial, Commerical
Purity98%
Grade StandardAnalytical Grade, Reagent Grade
ColorWhite

Tartar Cream is a fine white powder. Often used when beating egg whites.

Forms: Cream of tartar, potassium hydrogen tartrate, or potassium bitartrate is a fine white powder.
Derivation: cream of tartar is a byproduct of the making process; a crystal precipitate that forms during grape fermentation.
Uses: Often used when beating egg whites to increase heat tolerance and volume; also used to prevent crystallization of sugar syrups.

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Citric Acid

Citric Acid
  • Citric Acid
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ColorWhite
Grade StandardIndustrial Grade , Technical Grade
Packaging TypePacket
Soluble InWater
FormPowder

Because it is one of the stronger edible acids, the dominant use of Citric Acid is used as a flavoring and preservative in food and beverages, especially soft drinks.

Citric acid can be used in food coloring to balance the pH level of a normally basic dye.

 

Citric acid can be added to ice cream as an emulsifying agent to keep fats from separating, to caramel to prevent sucrose crystallization, or in recipes in place of fresh lemon juice.

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Dextrose Monohydrate

Dextrose Monohydrate
  • Dextrose Monohydrate
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Physical StatePowder
UsageLaboratory, Industrial
Packaging TypePP Bag
Grade StandardReagent Grade
ColorWhite

Dextrose Monohydrate (D-glucose) is a sugar that's a stable, odorless, white crystalline powder or colorless crystal.Dextrose Monohydrate uses in the food industry are vast. The coordinated water lends the desired physical properties for food manufacturing. These can include: boiling and freezing/melting points,preservation,humectancy,sweetness,browning reaction effects,gelation,viscosity.
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Powdered Maltitol

Powdered Maltitol
  • Powdered Maltitol
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Product Details:

FeaturesHeat Resistant , Cold Resistant
State of MatterGranular
Purity99%
UsageCommerical, Industrial, Domestic
Release TypeQuick
Packaging TypePacket
SolubilitySoluble in water
ColorWhite
Physical StatePowder

We are offering Powdered Maltitol.
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Sodium Benzoate

Sodium Benzoate
  • Sodium Benzoate
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Packaging TypeBag
ColorWhite
Grade StandardReagent Grade
Physical StatePowder
UsageLaboratory, Industrial

Sodium Benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E numberof E211. It is most widely used in acidic foods such as salad dressings (vinegar), carbonated drinks (carbonic acid), jams and fruit juices (citric acid), pickles (vinegar), and condiments. It is also used as a preservative in medicines and cosmetics.
Sodium benzoate is also used in fireworks as a fuel in whistle mix, a powder that emits a whistling noise when compressed into a tube and ignited.

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Liquid Maltose

Liquid Maltose
  • Liquid Maltose
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Physical StateLiquid
State of MatterLiquid
Packaging TypeDrum
Grade StandardTechnical Grade
Concentration98 %

Liquid Maltose also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond, formed from a condensation reaction. Maltose is the second member of an important biochemical series of glucose chains. Maltose is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds as they break down their starch stores to use for food.

Maltose is a sugar that was first isolated from malt. Maltose is almost never refined as a sugar, the only real use is in brewing.
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Acacia Gum

Acacia Gum
  • Acacia Gum
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Packaging TypePacket
ColorYellow
Moisture10%
Grade StandardTechnical Grade

Acacia Gum is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles.
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Acetic Acid

Acetic Acid
  • Acetic Acid
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FormLiquid
Grade StandardIndustrial, Food
Concentration0.25%
Packing Size100-150 kg

Food Grade Acetic Acid is an organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2). It is a colourless liquid that when undiluted is also called glacial acetic acid. Vinegar is roughly 3-9% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. Besides its production as household vinegar, it is mainly produced as a precursor to polyvinylacetate and cellulose acetate. Although it is classified as a weak acid, concentrated acetic acid is corrosive and can attack the skin.

Acetic acid is the second simplest carboxylic acid (after formic acid) and is an important chemical reagent and industrial chemical, mainly used in the production of cellulose acetate for photographic film and polyvinyl acetate for wood glue, as well as synthetic fibers and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is used under the food additive codeE260 as an acidity regulator and as a condiment. As a food additive it is approved for usage in many countries, including Canada, the European Union, the United States,and Australia and New Zealand.

The global demand of acetic acid is around 6.5 million tonnes per year (Mt/a), of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from petrochemical feedstock As a chemical reagent, biological sources of acetic acid are of interest, but generally uncompetitive. Vinegar is dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.

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Astaxanthin

Astaxanthin
  • Astaxanthin
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Packaging Size25 kg
Packaging TypePP Bag
ColorRed
FormPowder

Astaxanthin is a reddish pigment that belongs to a group of chemicals called carotenoids.

Astaxanthin is applied directly to the skin for protection against sunburn.

Astaxanthin is used as a feed supplement for salmon, crabs, shrimp, chickens and egg production.

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CMC Carboxy Methyl Cellulose

CMC Carboxy Methyl Cellulose
  • CMC Carboxy Methyl Cellulose
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ColorWhite
Pack Size25 kg
FormPowder
Moisture10 %

CMC Carboxy Methyl Cellulose is used as a coagulant, water-retaining agent, thickener and stabilizer for ceramic. CMC is used in Ceramic embryo, glazing pulp, coloured glaze separately in ceramic production.
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Calcium Acetate

Calcium Acetate
  • Calcium Acetate
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Physical StatePowder
UsageIndustrial, Laboratory
Packaging TypePP Bag
Grade StandardBio-Tech Grade, Reagent Grade

Calcium Acetate is a chemical compound which is a calcium salt of acetic acid.

Calcium Acetate is used as a food additive, as a stabilizer, buffer and sequestrant, mainly in candy products under the number E263. It also neutralizes fluoride in water.

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Calcium Citrate

Calcium Citrate
  • Calcium Citrate
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UsageLaboratory, Industrial
Grade StandardTechnical Grade, Reagent Grade
Packaging Size25 kg
Physical StatePowder

Calcium Citrate is the calcium salt derived from citric acid.
Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive (E333), usually as a preservative, but sometimes for flavor.

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Disodium Phosphate

Disodium Phosphate
  • Disodium Phosphate
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Physical StatePowder
UsageIndustrial, Food
Grade StandardReagent Grade, Bio-Tech Grade
ColorWhite

Disodium Phosphate is the inorganic compound with the formula Na2HPO4. It is one of severalsodium phosphates. The salt is known in anhydrous form as well as forms with 2, 7, 8, and 12 hydrates. All are water-soluble white powders; the anhydrous salt being hygroscopic.

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Ginseng Extract

Ginseng Extract
  • Ginseng Extract
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Packaging TypePacket
ColorYellow
Pack Size1 kg
FormPowder

Ginseng Extract is any one of the 11 species of slow-growing perennial plants with fleshy roots, belonging to the genus Panax of the family Araliaceae.
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Pectin

Pectin
  • Pectin
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Physical StatePowder
UsageIndustrial, Personal
Grade StandardTechnical Grade, Bio-Tech Grade, Reagent Grade
Packaging TypePP Bag

Powdered Pectin is produced commercially as a white to light brown powder, mainly extracted from citrus fruits. It is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.In cosmetic products, pectin acts as stabilizer. Pectin is also used in wound healing preparations and specialty medical adhesives, such as colostomy devices.
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Powdered Gluten

Powdered Gluten
  • Powdered Gluten
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Moisture10%
UsageLaboratory
Packaging TypePacket
Packaging Size10-30 Kg

Powdered Gluten is a mixture of proteins found in wheat and related grains, including barley, rye, oat (depending on cultivar and processing), and all their species and hybrids. It gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.
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Saccharin

Saccharin
  • Saccharin
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Physical StateGranules
UsageIndustrial
Grade StandardTechnical Grade
ColorWhite

Saccharin Granules is an artificial sweetener with effectively no food energy that is about 300–400 times as sweet as sucrose or table sugar, but has a bitter or metallic aftertaste, especially at high concentrations. Odorless white crystals or crystalline powder. Flavoring agent and non-nutritive sweetener.It is used to sweeten products such as drinks, candies, cookies, medicines, and toothpaste. Saccharin, ammonium salt is used as a food additive.

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Yellow Gelatin

Yellow Gelatin
  • Yellow Gelatin
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UsageIndustrial
Physical StateGranules, Powder
Packaging TypePacket
Grade StandardReagent Grade, Technical Grade

Yellow Gelatin is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal raw materials.It is commonly used as a gelling agent in food, pharmaceutical drugs, photography, and cosmetic manufacturing. Gelatin is used for the clarification of juices, such as apple juice, and of vinegar.

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Food Grade Dextrose

Food Grade Dextrose
  • Food Grade Dextrose
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FormPowder
Pack TypePacket
Pack Size10-30 Kg
GradeFood Grade

Food Grade Dextrose is a sugar with the molecular formula C6H12O6. The name "glucose" (/lukos/) comes from the Greek word γλευκος, meaning "sweet must".[3] The suffix "-ose" is a chemical classifier, denoting a carbohydrate. It is also known as dextrose or grape sugar. With 6carbon atoms, it is classed as a hexose, a sub-category of monosaccharides. α-D-glucose is one of the 16 aldose stereoisomers. The D-isomer occurs widely in nature, but the L-isomer does not. Glucose is made during photosynthesis from water and carbon dioxide, using energy from sunlight. The reverse of the photosynthesis reaction, which releases this energy, is a very important source of power for cellular respiration. Glucose is stored as a polymer, in plants as starch and in animals as glycogen.

 

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Food Grade Ascorbic Acid

Food Grade Ascorbic Acid
  • Food Grade Ascorbic Acid
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FormPowder
ColorWhite
Purity99 %

Food Grade Ascorbic Acid is a naturally occurring organic compound with antioxidant properties. It is a white solid, but impure samples can appear yellowish. It dissolves well in water to give mildly acidic solutions. Ascorbic acid is one form ("vitamer") of vitamin C. It was originally calledL-hexuronic acid, but, when it was found to have vitamin C activity in animals ("vitamin C" being defined as a vitamin activity, not then a specific substance), the suggestion was made to rename it. The new name, ascorbic acid, is derived from a- (meaning "no") and scorbutus(scurvy), the disease caused by a deficiency of vitamin C. Because it is derived from glucose, many non-human animals are able to produce it, but humans require it as part of their nutrition. Other vertebrates which lack the ability to produce ascorbic acid include some primates, guinea pigs, teleost fishes, bats, and some birds, all of which require it as a dietary micronutrient (that is, in vitamin form).

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Calcium Lactate

Calcium Lactate
  • Calcium Lactate
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Packaging Size25 kg
Packaging TypePP Bag
ColorWhite

Calcium Lactate is a black or white crystalline salt made by the action of lactic acid on calcium carbonate.

It is used in foods (as an ingredient in baking powder) and given medicinally. Its E number is E327.

 

It is also added to fresh-cut fruits, such as cantaloupes, to keep them firm and extend their shelf life, without the bitter taste caused by calcium chloride, which can also be used for this purpose.

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Food Grade Gluten

Food Grade Gluten
  • Food Grade Gluten
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Pack TypePP Bag
Pack Size5-15 kg
Assay95% min

Food Grade Gluten is a protein composite found in wheat and related grains, including barley and rye. Gluten giveselasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten is also used in cosmetics, hair products, and other dermatological preparations.

Gluten is the composite of the storage proteins gliadin and a glutenin, and is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as anadditive to foods otherwise low in protein.

 

The fruit of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from true gluten.

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Glucose Syrup

Glucose Syrup
  • Glucose Syrup
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Pack TypeBottle
UsageMedicine
Pack Size250 ml-1000 ml

Glucose Syrup containing over 90% glucose is used in industrial fermentation,but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides.
Glucose syrup is used in foods to sweeten, soften texture and add volume.

Its major uses in commercially prepared foods are as a thickener, sweetener, and humectant (an ingredient that retains moisture and thus maintains a food's freshness).Glucose syrup is also widely used in the manufacture of a variety of candy products.

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Guar Gum Powder

Guar Gum Powder
  • Guar Gum Powder
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Packaging TypePP Bag
Pack Size25 Kg
UsageFood

We are the manufacture for Guar Gum Powder for the industrial grade. Our viscosity varies from 200-3000 cps according to the customer needs. We are major supplier of eartern india industry.
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Lactose Powder

Lactose Powder
  • Lactose Powder
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Packaging TypePacket
FormPowder
Packaging Size25-50 kg

Lactose Powder is a disaccharide sugar derived from galactose and glucose that is found in milk. Lactose makes up around 2–8% of milk (by weight), although the amount varies among species and individuals, and milk with a reduced amount of lactose also exists. It is extracted from sweet or sour whey. The name comes from lac or lactis, the Latin word for milk, plus the -ose ending used to name sugars. It has a formula of C12H22O11 and the hydrate formula C12·11H2O, making it an isomer of sucrose.

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Powdered Lactose

Powdered Lactose
  • Powdered Lactose
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Packaging TypePacket
ColorWhite
Usage Laboratory

Powdered Lactose is a disaccharide sugar composed of galactose and glucose that is found in milk.lactose, its bland flavor has lent to its use as a carrier and stabiliser of aromas and pharmaceutical products. lactose may be used to sweeten stout the resulting is usually called a milk stout or a cream stout.
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Powdered Papain

Powdered Papain
  • Powdered Papain
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FormPowder
Pack TypePacket
Pack Size500 gm-2 kg

Powdered Papain also known as papaya proteinase I, is a cysteine protease (EC 3.4.22.2) enzyme present in papaya (Carica papaya) and mountain papaya. Papain is added to some toothpastes and mint sweets as a tooth whitener. Papain is the main ingredient of Papacarie, a gel used for chemomechanical dental caries removal. It is also used as an ingredient in various enzymatic debriding preparations, notably Accuzyme. These are used in the care of some chronic wounds to clean up dead tissue.
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Sodium Alginate

Sodium Alginate
  • Sodium Alginate
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FormPowder
Pack TypePP Bag
Pack Size5-25 kg

Powdered Alginates is a natural polysaccharide that comprises from 30 to 60% of brown algae.

Alginate has an excellent functionality as a thickening agent, gelling agent, emulsifier, stabilizer, texture-improver (for noodles), to improve the quality of food.

Alginate is used in cosmetics area with several applications with its functionality of thickener and moisture retainer. Alginate helps retaining the color of lipstick on lip surface by forming gel-network.

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Ammonium Bi Carbonate

Ammonium Bi Carbonate
  • Ammonium Bi Carbonate
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Physical StatePowder
UsageIndustrial, Food
Grade StandardReagent Grade
ColorWhite

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Calcium Propionate

Calcium Propionate
  • Calcium Propionate
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Physical StatePowder
UsageIndustrial, Food
Grade StandardReagent Grade, Technical Grade
ColorWhite

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Food Grade Malt

Food Grade Malt
  • Food Grade Malt
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FeatureBoosting immune function and support growth
Packaging TypeCarton, Pouch
UsageRestaurant
GradeFood Grade

We are offering Food Grade Malt.
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Gelatin Powder

Gelatin Powder
  • Gelatin Powder
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Product Details:

FormPowder
Packaging Size5-25 kg
Packaging TypePP Bag

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Sachin Agarwal (Proprietor)
Saltee Plaza, No. 1, Mall Road, K B Sarani, 3rd Floor Room 06, Nagerbazar
South Dum Dum, Kolkata- 700080, West Bengal, India



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