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Other feed additives
Explore the ingredients in this category. Check properties, applications and specifications, then ask about availability and delivery terms.
Products in this category: 20 · Documentation on request
INGREDIENT / 03
Sodium benzoate is the sodium salt of benzoic acid, widely used as a food preservative. Key information is provided below:
1. Food preservation: Sodium benzoate helps extend shelf life by inhibiting susceptible microorganisms, particularly in acidic foods.
2. pH control: Its preservative performance depends strongly on the pH of the formulation.
3. Common applications: Applications include beverages, fruit preparations, jams, sauces and other permitted food categories.
4. Food safety: Use sodium benzoate within the applicable permitted levels and conditions of use.
5. Labelling: Foods containing sodium benzoate must meet applicable ingredient labelling requirements.
6. Alternatives: Alternative preservation strategies depend on the food, processing method and required shelf life; ingredients are not automatically interchangeable.
Sodium benzoate supports food shelf life by controlling susceptible microorganisms. Its use must be matched to the formulation and applicable requirements.
INGREDIENT / 02
Explore Dextrose from Falken Trade. Read about the ingredient, then enquire about its specification and ordering terms.
INGREDIENT / 03
Inactive yeast is a feed material derived from yeast biomass. It should be distinguished from live yeast cultures, extracts and isolated cell walls.
INGREDIENT / 02
Yeast extracts are obtained from yeast and used in food manufacturing and nutritional products. Key information is provided below:
1. Flavour enhancement: Yeast extracts provide savoury flavour and enhance the taste and aroma of foods.
2. Nutritional components: Depending on the specification, yeast extracts contain amino acids, protein components, minerals and B vitamins.
3. Texture and consistency: Yeast extracts can also influence the overall formulation and mouthfeel of selected foods.
4. Safety and compliance: Check the quality documentation and specification for the intended yeast extract application.
Yeast extracts offer a way to develop savoury flavour and contribute nutritional and formulation components to foods.
INGREDIENT / 05
Guar gum is obtained from guar seeds and used in food manufacturing. Key information is provided below:
1. Natural thickener: Guar gum is a plant-derived thickener used in sauces, jellies, desserts and other foods.
2. Dietary fibre: It also contributes dietary fibre to suitable formulations.
3. Stabiliser: Guar gum helps maintain a uniform structure and reduce ingredient separation.
4. Safe use: Use the ingredient in accordance with its specification and applicable food requirements.
5. Water binding: Guar gum absorbs water, helping control moisture and limit drying.
6. An alternative thickener: It is used as a seed-derived thickener in formulations seeking plant-based ingredients.
7. Gluten-free products: It is used in gluten-free products to improve texture and binding.
Guar gum combines thickening, stabilising and fibre-related properties, making it useful in a wide range of food formulations.
INGREDIENT / 04
Xanthan gum is a widely used food additive. Key information is provided below:
1. Natural thickener: Xanthan gum is produced by microbial fermentation and used to thicken foods such as sauces, dressings and gels.
2. Stabiliser: It also stabilises formulations and helps prevent ingredient separation.
3. Appropriate use: Use xanthan gum in accordance with its specification and applicable food requirements.
4. Water binding: Its water-binding properties help control moisture and reduce water separation.
5. An alternative thickener: Xanthan gum offers manufacturers a versatile hydrocolloid option for suitable formulations.
6. Food texture: It can provide the required viscosity and smoothness.
7. Gluten-free products: Xanthan gum is often used to improve structure and binding in gluten-free bakery formulations.
Xanthan gum is a versatile thickener and stabiliser used to manage consistency, suspension and texture across food manufacturing.
INGREDIENT / 04
Ascorbic acid, better known as vitamin C, has nutritional and food manufacturing applications. Key information is provided below:
1. Vitamin C and nutrition: Vitamin C contributes to normal immune function and collagen formation and helps protect cells from oxidative stress.
2. Antioxidant function: Vitamin C participates in antioxidant protection against free radicals.
3. Food industry applications: Ascorbic acid is used as an antioxidant to limit oxidation and help maintain food colour.
4. Food quality: Ascorbic acid can help preserve flavour and quality by limiting oxidative deterioration.
5. Quality requirements: We supply ascorbic acid with quality documentation. Confirm suitability and conditions of use for the intended application.
INGREDIENT / 08
Benzoic acid is an organic acid listed in the Falken Trade feed additive range. Its use should match the purpose of the feed and the requirements for the animal species concerned.
INGREDIENT / 09
Sodium sulphate is an inorganic salt listed in the feed section of the Falken Trade product card. Assess its suitability by considering purity, physical form and feed-grade requirements.
INGREDIENT / 10
Yeast cell walls are a fraction obtained during yeast processing. Beta-glucan and mannan content depends on the process and the standardisation of the particular product.
INGREDIENT / 11
Sodium bicarbonate is used in food processing and animal nutrition. Depending on the application, it provides buffering properties or releases carbon dioxide when reacting with acids.
INGREDIENT / 12
Fumaric acid is an organic acid used to adjust formulation acidity. Solubility and the order of addition are important when introducing it into a process.
INGREDIENT / 06
Malic acid is an organic acid occurring naturally in fruit and used in food manufacturing. It contributes acidity and flavour to a variety of products. Examples of its applications are provided below:
Acidity regulation: Malic acid is used to help maintain the required pH in foods.
Flavour balance: Malic acid provides a tart taste and helps balance sweetness; it is not itself a sweetener or sugar substitute.
Pickling and marinating: Malic acid can be used in pickled and marinated foods to adjust acidity.
Pectin-based products: It can help establish the acidity needed in pectin-based jams, preserves and jellies.
Confectionery and baking: Malic acid contributes acidity and flavour in confectionery and selected bakery formulations.
Drinks and infusions: It can be added to beverages to adjust flavour and acidity, sometimes as an alternative to citric acid.
Malic acid has diverse food applications, particularly in acidity and flavour adjustment. The appropriate level depends on the formulation.
INGREDIENT / 05
Sorbic acid is an organic compound used mainly as a food preservative. It occurs naturally in some berries and is also manufactured commercially. Key information is provided below:
1. Food preservation: Sorbic acid helps extend shelf life by inhibiting susceptible yeasts, moulds and other microorganisms.
2. Protection against spoilage: Its principal food function is antimicrobial preservation rather than acting as a general-purpose antioxidant.
3. Common applications: Applications include fruit preparations, bakery products, dairy products and beverages, where permitted.
4. Food safety: Use sorbic acid within the applicable permitted levels and conditions of use.
5. Labelling: Foods containing sorbic acid must meet applicable ingredient labelling requirements.
6. Alternatives: Alternative preservation strategies may use other permitted ingredients or processing methods, depending on the product.
Sorbic acid supports food quality and shelf life. Its use must comply with the requirements applicable to the food category and formulation.
INGREDIENT / 15
Explore Soy lecithin from Falken Trade. Read about the ingredient, then enquire about its specification and ordering terms.
INGREDIENT / 04
Potassium sorbate is the potassium salt of sorbic acid, widely used as a food preservative. Key information is provided below:
1. Food preservation: Potassium sorbate helps extend shelf life by inhibiting susceptible microorganisms, particularly yeasts and moulds.
2. Fermentation control: It can help prevent unwanted fermentation and spoilage in suitable formulations.
3. Common applications: Applications include jams, fruit drinks, vegetable preparations, bakery products and confectionery, where permitted.
4. Food safety: Use potassium sorbate within the applicable permitted levels and conditions of use.
5. Labelling: Foods containing potassium sorbate must meet applicable ingredient labelling requirements.
6. Alternatives: Alternative preservation approaches depend on the product and required shelf life. Different preservatives are not interchangeable in every application.
Potassium sorbate helps maintain shelf life by controlling unwanted microorganisms. Its use is governed by food category-specific requirements and permitted levels.
INGREDIENT / 02
Taurine is an organic amino sulphonic acid with physiological roles in humans and animals and various formulation applications:
1. Nervous system: Taurine has roles in nervous system physiology and is included in many energy drinks. It should not be confused with caffeine or treated as an equivalent stimulant.
2. Antioxidant-related properties: Taurine participates in processes involved in cellular protection against oxidative stress.
3. Animal nutrition: Taurine is used in animal feed, particularly cat food, to meet requirements for normal eye and heart function.
4. Cardiovascular research: Taurine has been studied in relation to blood pressure and heart function. Such research does not make a food ingredient a treatment for disease.
5. Dietary supplements: Taurine is used in dietary supplements and sports nutrition formulations.
6. Safe use: Taurine occurs in foods and is used in formulated products. Suitability and intake depend on the finished product and intended consumer.
Taurine has applications in supplements, food, animal nutrition and pharmaceutical research.
INGREDIENT / 18
Explore Vitamin B2 from Falken Trade. Read about the ingredient, then enquire about its specification and ordering terms.
INGREDIENT / 04
Anhydrous citric acid has a broad range of food manufacturing applications. Key information is provided below:
1. Acidity regulation: Anhydrous citric acid adjusts pH and acidity, influencing flavour and product quality.
2. Preservation-related function: Its acidifying properties can support preservation strategies in suitable formulations.
3. Formulation properties: Its chelating properties help manage metal ions and associated formulation effects.
4. Safe use: Use the ingredient in accordance with applicable food requirements and its specification.
5. Oxidation control: Anhydrous citric acid can support antioxidant systems through metal-ion binding.
6. Shelf-life considerations: Appropriate acidification contributes to stability and shelf-life management.
Anhydrous citric acid is a versatile acidulant used to control flavour, acidity and formulation properties in food production.
INGREDIENT / 03
Citric acid monohydrate is widely used in food manufacturing. Key information is provided below:
1. Acidity regulation: Citric acid monohydrate adjusts food acidity and pH, influencing flavour, quality and shelf life.
2. Preservation-related function: Acidification can support preservation in suitable food formulations.
3. Formulation properties: Citric acid also has chelating properties that can help manage interactions with metal ions.
4. Safe use: Suitability must be confirmed against the applicable food requirements and product specification.
5. Oxidation control: Citric acid can support antioxidant systems through its metal-binding properties.
6. Shelf-life considerations: Appropriate acidification can contribute to product stability and stock management.
Citric acid monohydrate is a versatile ingredient for food acidity adjustment and formulation stability. Select usage levels according to the product and applicable requirements.
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