Bio Green Foods / Food Ingredients & Additives
Notes for Food Ingredient Buyers
Plain-language explainers on additive grades, E-numbers and the paperwork supplier approval needs.
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.
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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.
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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.
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Citric acid anhydrous vs monohydrate (E330) explained
Citric acid anhydrous vs monohydrate: the chemical difference, the 1.094 conversion factor, caking, particle sizes and which form suits drinks or dry mixes.
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Reviewing a food-ingredient document pack
How to organise ingredient specifications, analysis and source certificates for supplier review without treating every document as interchangeable.
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Preparing a food-ingredient sourcing brief
A practical checklist for specifying food ingredients: function, physical form, critical limits, market, documentation and trial requirements.
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