Food-grade chemicals play functional roles across food and beverage manufacturing — acidity regulation, preservation, texture and firmness — each backed by specific certification requirements covered in our FSSAI compliance guide.
Acidity Regulation and Flavour
Citric acid is one of the most widely used food acids — flavouring, preservation and pH adjustment across beverages, confectionery and processed foods. Lactic acid serves a similar acidity-regulating role, particularly in dairy and fermented food applications.
See Citric Acid Anhydrous, Citric Acid Monohydrate and Lactic Acid.
Firming and Texture
Food-grade calcium chloride is a common firming agent — used in canned vegetables to maintain texture through processing, and in cheese-making to help curd formation. See our guide on calcium chloride grades for why the food-grade distinction matters here specifically.
See Altura Pro Cal+ — Food Grade Calcium Chloride Granules.
Preservation
Food-grade sodium metabisulphite (E223) is a widely used preservative, particularly in wine-making and dried fruit, for its antimicrobial and antioxidant properties. See our guide on food vs industrial grade SMBS.
Texture and Stabilization
Xanthan gum is a common thickener and stabilizer across sauces, dressings and a wide range of processed foods, valued for effectiveness at low usage levels. Sorbitol solution serves as a humectant and sweetener in various food applications.
See Xanthan Gum and Sorbitol 70% Solution.