Preservatives
Sodium Benzoate, Potassium Benzoate, Calcium Propionate, Sodium Propionate, Sodium Metabisulfite.
Certificates of analysis, allergen, GMO and origin statements with every consignment.
Assay, particle size and microbiological limits agreed against the target your recipe has to hit.
Product Families
What We Supply
Four product families for food and beverage manufacturers - each leading directly to grades, specifications, documents, samples, and quotation support.
Acidulants & Food Salts
Citric acid, sodium citrate and selected food salts for acidity and buffering.
Sweeteners & Starches
Glucose, Maltodextrin, Sorbitol Liquid and Powder.
Hydrocolloids & Proteins
Xanthan Gum, Gelatine, and functional stabiliser systems for texture control.
Function-Led Food Ingredient Sourcing
Share your finished food, target function and processing conditions. Our team reviews available grades and documentation against the formulation brief before you approve a source.
Function and Grade Matching
We match preservative system, pH range, solubility, mesh size and dosage constraints to the finished food and its process conditions.
Food-Safety Document Review
Specifications, certificates of analysis, allergen and GMO statements, origin declarations and available halal or kosher evidence are checked before nomination.
Approved-Source Continuity
We compare qualified manufacturing sources against the agreed food grade and document set, with change control discussed before a source substitution.
Bench Trial to Production Lot
Samples and trial quantities are coordinated against the target recipe before pallet, container or liquid bulk supply is scheduled.
How We Support Your Requirement
A clear 5-step B2B support journey - from product enquiry to grade recommendation, documents, sample evaluation and shipment coordination.
1
Share Your Requirement
Product, application, quantity and destination.
2
We Recommend Suitable Grades
Grade matching by technical parameters.
3
Documents Are Shared
COA, SDS/MSDS, TDS and specifications.
4
Sample / Trial Support
Lab evaluation and trial-lot coordination.
5
Commercial Supply & Logistics
Packing, shipment and export support.
Documents Available on Request
Support for technical, procurement, R&D and compliance teams. Availability depends on product, grade, origin and supplier certification status.
Request DocumentsCOA
Batch quality
SDS / MSDS
Safety data
TDS
Technical data
Specification Sheet
Grade details
Origin / Supplier Declaration
Traceability
RSPO / REACH / Halal / Kosher where applicable
Where applicable
Food Applications We Support
Ingredient systems selected around the processing, shelf-life and texture requirements of each food category.
Bakery
Propionates, bicarbonates and phosphates for bakery formulation, leavening and shelf-life evaluation in bread, cake and biscuit production. Start with the finished product, baking conditions, target texture and required shelf life. Leavening and preservation requirements differ between bread, cakes and low-moisture biscuits. Review the selected ingredient in the actual recipe, and agree physical form, packing and permitted use before ordering.
Beverages
Citric acid, citrates and benzoates for pH control, flavour balance and microbial stability in soft drinks, juices and syrups. Define the drink's acidity, sweetness, clarity and processing conditions before choosing an ingredient. A carbonated soft drink, dairy-style beverage and concentrated syrup may need different buffering or stabilisation systems. Provide the target market and process so grade and permitted-use requirements can be checked.
Dairy & Alternatives
Phosphates, citrates and hydrocolloids for emulsion stability, mouthfeel and suspension in dairy and plant-based drinks. Share the protein source, thermal process, target texture and mineral requirements. Citrates, phosphates and hydrocolloids are considered against the complete formulation, not as interchangeable solutions. Plant-based claims, allergens and source documents need review for the selected ingredient.
Confectionery
Gelatine, sorbitol, glucose and acidulants for gelling, humectancy, sweetness and controlled water activity. Describe the confectionery format, texture, moisture target and processing method. Syrups, polyols, acidulants and gelatine have different roles in hard sweets, chewy products and gels. Confirm physical form and, for animal-derived ingredients, the required origin and certification documents.
Meat & Seafood Processing
Phosphates, acetates and sulfites for water binding, yield, colour retention and shelf life. Define the raw material, processing step and finished product before considering water-binding, acidity or colour-management ingredients. Additive permissions and labelling depend on the product category and market. The final formulation and dosage require the manufacturer's regulatory review.
Sauces, Dressings & Condiments
Xanthan gum, acidulants and preservatives for viscosity, suspension and ambient stability. Share the target viscosity, acidity, oil phase and filling or heat-treatment conditions. Thickening, suspension and preservation should be evaluated in the finished sauce rather than inferred from an ingredient name. Request the grade's specification and test it under your process conditions.
Featured Food Ingredients
Ingredients selected by function and formulation
Citric Acid
Citric acid (E330, CAS 77-92-9) is the most widely used food acidulant in the world. Produced by fermenting sugar with Aspergillus niger, it provides a clean sour taste, controls pH and sequesters metal ions that would otherwise spoil flavour and colour.
pH and acidity controlBuffering and sequestration
Xanthan Gum
Xanthan gum (E415, CAS 11138-66-2) is a polysaccharide produced by fermenting sugar with Xanthomonas campestris. It is strongly shear-thinning, so a sauce thickened with it pours easily yet holds solids in suspension at rest.
Texture and viscosity controlSuspension and stabilisation
Sodium Benzoate
Sodium benzoate (E211, CAS 532-32-1) is the most widely used soft drink preservative in the world. It is far more soluble than benzoic acid, which is why it is the practical choice in water-based products, but it still only works below about pH 4.5.
Shelf-life formulationMould and yeast control
Maltodextrin
Maltodextrin (CAS 9050-36-6) is starch hydrolysed only partway, to a dextrose equivalent below 20. It is bland rather than sweet, dissolves readily and is used as a bulking agent, carrier and fat replacer rather than as a sugar.
Sweetness and solids controlHumectancy and bulking
Why Food Manufacturers Work With Us
A focused ingredient desk backed by documented specifications, practical trials and international shipment coordination.
UK
Based & Registered
London headquarters
Growing
Client Base
Building trusted partnerships
2024
Company Incorporated
Bio Green Wax Ltd, our legal company
Grade
Specification Review
Requirements agreed before supply
Latest News & Insights
Stay updated with company news and industry developments
Reviewing a food-ingredient document pack
How to organise ingredient specifications, analysis and source certificates for supplier review without treating every document as interchangeable.
Preparing a food-ingredient sourcing brief
A practical checklist for specifying food ingredients: function, physical form, critical limits, market, documentation and trial requirements.
Discuss Your Food Formulation Requirement
Share the application, target function, specification, annual volume and destination so our team can nominate a suitable grade.