Bio Green Foods / Food Ingredients & Additives
Acidulants & Food Salts
Citric acid, citrates, acetates and carbonates for pH control, buffering and flavour balance.
Showing 1–12 of 12 products
Sodium Gluconate
Sodium gluconate (E576, CAS 527-07-1) is a fermentation-derived sequestrant that keeps chelating calcium and iron in strong alkali, where phosphates and EDTA fail. That makes it the standard additive in caustic bottle washing.
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.
Himalayan Pink Salt Granules
Coarse Himalayan pink salt granules for grinders, food-service finishing, seasoning packs and applications where visible crystals are preferred.
Himalayan Black Salt
Food-grade Himalayan black salt, also known as kala namak, for savoury seasoning blends, snack flavours, chutneys, vegan egg-style profiles and food-service use.
Himalayan Salt Cooking Plates
Himalayan salt cooking plates for food-service grilling, chilling, curing and presentation applications where food-contact salt slabs are required.
Calcium Acetate
Calcium acetate (E263, CAS 62-54-4) is the calcium salt of acetic acid, a white hygroscopic powder. In food it works on two fronts at once: it inhibits mould and rope in bread while contributing calcium and firming plant tissue.
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.
Potassium Acetate
Potassium acetate (E261, CAS 127-08-2) is the potassium salt of acetic acid, a white deliquescent solid. It buffers acidity and inhibits microbial growth while adding potassium rather than sodium, which suits salt-reduction reformulation.
Potassium Carbonate
Potassium carbonate (E501i, CAS 584-08-7) is a strongly alkaline white salt, historically called potash. In food it is used where alkalinity itself is the objective: dutching cocoa, making ramen noodles springy, and speeding the drying of grapes.
Sodium Acetate
Sodium acetate (E262i, CAS 127-09-3) is the sodium salt of acetic acid. Together with its diacetate form it provides the vinegar note in salt and vinegar seasoning and is a standard antimicrobial in ready-to-eat meat.
Sodium Carbonate (Soda Ash)
Sodium carbonate (E500i, CAS 497-19-8), commonly called soda ash, is considerably more alkaline than bicarbonate. In food it is used for alkaline treatment rather than leavening, notably in noodle making and cocoa processing.
Sodium Citrate
Sodium citrate (E331, CAS 68-04-2) is the sodium salt of citric acid, used as a buffer, sequestrant and emulsifying salt. It is the ingredient that makes a smooth, non-splitting cheese sauce possible from ordinary hard cheese.
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