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.
Food Additives Matched to Your Recipe and Label
At Bio Green Foods, we work as a food ingredients supplier to bakery, beverage, dairy alternative, meat and sauce manufacturers. Preservatives such as E211, acidulants such as E330, phosphates and xanthan gum are chosen for the job they do in your recipe: acidity, mould control, water binding or viscosity.
Sodium Benzoate, Citric Acid and Phosphates by Purity and Mesh
We compare assay, E number purity criteria (EU 231/2012, FCC or JECFA), heavy metals, microbiology, mesh size and DE with your recipe, so a preservative such as calcium propionate, an acidulant, a food-grade phosphate, a sweetener, maltodextrin or a thickener suits the dose, pH and process you plan.
Food Additive Specs, COAs and Allergen Documents
A batch COA, the agreed specification, allergen and GMO statements and a food-grade declaration support supplier approval and label checks. Halal, kosher or FSSC 22000 certificates are shared where applicable to the source and grade.
Bakery, Beverage and Meat Ingredients by Form and Source
We compare manufacturing sources by form and pack — anhydrous or monohydrate, granular or powder, maize or tapioca starch base — alongside MOQ and lead time, and raise any source change with your QA team before it reaches your line.
Kitchen and Pilot-Plant Samples First
Samples go to your development kitchen or pilot plant for dosage, pH and shelf-life trials. Once the recipe is signed off, trial quantities scale up to pallet or container loads planned around your production calendar.
Getting an Additive Approved for Your Recipe
Purchasing, development and QA each sign off at their own stage: the E number grade, allergen and GMO paperwork, a bench trial in your recipe and the delivery plan.
Which Additive, in Which Food?
E numbers or ingredient names, finished food, annual volume and destination.
Candidate E Number Grades Compared
Assay, mesh, DE or viscosity matched to your process.
Spec, Allergen and GMO File Issued
COA, specification, allergen and GMO statements for QA approval.
Use-Level and Shelf-Life Trial
Dosage, pH and shelf-life checks in your own recipe.
Restocking Your Ingredient Store
25 kg sacks, bulk bags or IBCs, timed to production.
Supplier-Approval Pack for Food Additives
Supports vendor approval and label review for bakery, beverage, dairy alternative, meat and sauce makers. Allergen, GMO, halal and kosher coverage differs by E number and plant.
Request E Number Spec and Allergen DataLot Release COA
Assay and microbiology per lot
SDS for Ingredient Store and Weigh-Up
Eye-irritant acids, combustible starch dust
TDS with Use Levels by Food Type
Solubility, pH window and heat stability
E Number Specification
EU 231/2012 or FCC/JECFA limits
Allergen, GMO & Origin Statements
For allergen and GMO wording on your label
FSSC 22000 Plant and Halal/Kosher Certs
Where the plant is certified for your E number
Food Applications We Support
Ingredient systems selected around the processing, shelf-life and texture requirements of each food category.
Bakery
Propionates, leavening agents, phosphates, emulsifiers and sugars for bread, cakes, biscuits and bakery fillings.
Beverages
Acidulants, buffer salts, preservatives, sweeteners and stabilisers for soft drinks, juice drinks, syrups, sports drinks and powdered…
Dairy & Alternatives
Phosphates, citrates, calcium sources and hydrocolloids for dairy products and plant-based alternatives, including creamers, drinks…
Confectionery
Glucose syrups, polyols, gelatine, acidulants and starches for hard candy, gums and jellies, chewy sweets, sugar-free confectionery and…
Meat & Seafood Processing
Phosphates, acetates, citrates and sulphites for cured and cooked meats, marinated and injected products, and seafood processing.
Sauces, Dressings & Condiments
Xanthan gum, acidulants, preservatives, buffer salts and sweeteners for mayonnaise, dressings, ketchup, cooking sauces, dips and condiments.
Featured Food Ingredients
Ingredients selected by function and formulation
Distilled Monoglyceride (E471)
Molecular-distilled monoglyceride at 90 percent or more monoester, against about 40 percent in ordinary GMS. The concentrated form of E471, used where dosage, crumb softness and starch anti-staling have to be controlled precisely.
Bread and cake crumb softening and anti-stalingCake batter and whipped topping aeration
Guar Gum Food Grade
Food-grade guar gum powder (E412) for viscosity control, stabilisation and water binding in bakery, dairy, beverages, sauces, confectionery, frozen foods and noodles.
Bakery moisture retention and gluten-free texture systemsIce cream and frozen dessert stabiliser blends
Himalayan Pink Salt Fine
Fine Himalayan pink salt for dry blending, seasoning mixes, snacks, bakery toppings and food-service applications requiring a smaller crystal size.
Seasoning blends and spice mixesSnack coating and dry savoury applications
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.
Carbonated and still soft drinksPowdered drinks and effervescent products
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.
Spray-drying carrier for flavours and fruit powdersInstant drinks, sachets and dry mixes
Sodium Hexametaphosphate (SHMP)
Sodium hexametaphosphate (E452i, CAS 10124-56-8) is a glassy polyphosphate that binds metal ions exceptionally strongly. It sequesters calcium in hard water, holds moisture in meat and seafood, and prevents mineral precipitation in beverages.
Frozen fish, shellfish and surimiMeat products in phosphate blends
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.
Salad dressings and mayonnaise-style saucesCooking sauces, gravies and ready meals
Sodium Bicarbonate
Sodium bicarbonate (E500ii, CAS 144-55-8), known as baking soda, is the primary chemical leavening agent. It releases carbon dioxide when it meets an acid, so a recipe using it must supply that acid or the residue will taste soapy.
Baking powders and self-raising flourCakes, muffins, scones and soda bread
Calcium Propionate
Calcium propionate (E282, CAS 4075-81-4) is the standard mould inhibitor in bread, because it suppresses mould and rope bacteria at the near-neutral pH of dough while leaving baker's yeast largely unaffected, so the loaf still rises.
Sliced and wrapped breadRolls, buns and crumpets
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.
Carbonated and still soft drinksSquashes, cordials and fruit juice drinks
How We Support Food QA and Buying Teams
A focused ingredient desk backed by documented specifications, practical trials and international shipment coordination.
Purity
E-Number Specs Compared
Against EU 231/2012, FCC or JECFA
Allergen
And GMO Statements
Requested per ingredient and plant
Trial
Samples Before Scale-Up
For dosage, pH and shelf-life work
Halal
Or Kosher, Where Held
Scope confirmed for the source plant
Food Additive Guides and Market Notes
Guides on citric acid forms, maltodextrin DE and choosing preservatives.
Food preservatives and acidulants: selection, dosage and compliance
Choose food preservatives and acidulants by pH and target microbe: benzoates, sorbates, propionates, sulphites and citric acid, with dosages and EU/UK rules.
Maltodextrin DE values explained: choosing between DE 10–12, 15–20 and higher
What maltodextrin DE means, how DE 10–12 and DE 15–20 differ in sweetness, viscosity and stickiness, and when to move up to glucose syrup or dextrose.
Sodium benzoate (E211) vs potassium sorbate (E202): which preservative?
Sodium benzoate or potassium sorbate? Compare effective pH range, target microbes, taste, benzene risk and EU and UK rules for drinks, sauces and bakery.
Send Us Your Ingredient Brief
Tell us the finished food, what the ingredient must do in it, your specification limits and yearly volume, and we will propose a grade for you to review.