Key stages of the industry process and the chemicals involved
01
Acidity Control & Chelation
Citric acid, sodium citrate and lactic acid adjust pH and sourness; sodium gluconate chelates metal ions for color and stability in beverage, seasoning and curing systems.
Sodium bicarbonate and soda ash provide leavening and acid neutralization; potassium carbonate supports alkaline noodle systems for stable bakery quality.
STPP, SHMP and other phosphates improve moisture retention, tenderness and emulsion stability; pyrophosphates control oxidation for meat and seafood processing.
Do all food ingredients come with food-grade certificates?
Food-grade products listed can be supplied with GB 1886 compliance certificates and batch COA; confirm certificate versions per item when inquiring.
How to choose between monohydrate and anhydrous citric acid?
Monohydrate suits solid drinks and tablets with water activity; anhydrous is for moisture-sensitive dry blends and effervescent systems, depending on process moisture requirements.
Are there dosage limits for phosphates in food?
Follow GB 2760 and applicable product standards; limits vary by category. We provide reference dosage ranges and technical support, subject to customer formula compliance verification.
Can you ship mixed items in small batches?
Yes. Standard grades start from 25kg; mixed items can ship in FCL or LCL with 3-5 working days for stock items.
What documents are needed for exporting food-grade materials?
We routinely provide COA, MSDS, Health Certificate, Certificate of Origin and Free Sales Certificate, adaptable to destination requirements.
Need materials for this industry?
Send us your specs — our engineers will reply within 24 hours.
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