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FOOD CHEMICALS


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Food chemistry is the study of chemical processes and interactions of all biological and chemical process. Many aspects of the food industry use catalysts, including baking, brewing, dairy, and fruit juices, to make cheese, beer, and bread. Food additives can, for example, prolong the shelf life of foods or can make food more attractive, such as colors. That is why regulatory bodies carry out strict risk assessments of all chemicals proposed for use in food to determine which substances can be used and at which levels

FOOD CHEMICALS


Product Name CAS Number
GLYCERINE 56-81-5
SORBITOL 50-70-4
CITRIC ACID MONO HYDROUS 77-92-9
GLYCEROL MANO 557-25-5
SODIUM STARCH GLYCOL LATE 9063-38-1
DIOHENYLAMINE 122-39-4
DL - TARTARIC ACID 133-37-9
EDTA DISODIUM 6381-92-6
GLYCONO delta lactone 90-80-2
LITHIUM HYDROXIDE 1310-65-2
TOLUIC ACID 99-94-5
SUCCINIC ACID 110-15-6
POTASSIUM PEROXYMONOSULPHATE 37222-66-5