Brot Juice

Prevents spoilage from harmful bacteria, yeasts, and molds. It also helps maintain freshness in food by helping to slow or prevent changes in color, flavor, PH, and texture.
HS Code: 291631
CAS# 532-32-1

Inhibits yeast and molds in processed cheese, wine, fruit juices, and some baked goods (pastries). It is also used in processed meats as an alternative to preservation using nitrites.
HS Code: 2916 19 95
CAS# 110-44-1

Prolongs the shelf life of foods by stopping the growth of mold, yeast, and fungi
HS Code: 2916 19 00
CAS# 24634-61-5

Improve texture, stabilize foam (beer), prevent fruit from settling, prevent sugar from crystallizing (cake icings), bind water: Ice cream, beer, pie fillings and jellies, cake icings, diet foods.
HS Code: 2916 19 00
CAS# 9000-11-7

Thickens and stabilizes, improving texture in a wide range of food products, including sauces, dressings, and bakery items.
HS Code: 391390
CAS#: 11138-66-2

Enhances texture, thickens, and stabilizes food products. Commonly used in sauces, dressings, and dairy products.
HS Code: 130232
CAS#: 9000-30-0

Natural thickening agent and stabilizer in beverages and confectionery. Adds viscosity without altering taste.
HS Code: 130120
CAS#: 9000-01-5

Gelling agent in jams and jellies, stabilizes and thickens. Improves texture and shelf life in fruit-based products.
HS Code: 130220
CAS#: 9000-69-5

Used as an antioxidant while also enhances flavor and preserves freshness. Widely used in fruit juices, sport drinks and
HS Code: 291814
CAS#: 77-92-9

Enhances flavor, preserves freshness, and regulates acidity. Widely used in beverages, jams, and canned goods.
HS Code: 291814
CAS#: 77-92-9

Provides tartness, enhances flavors, and acts as a buffer in the food industry, especially in beverages and candies.
HS Code: 291819
CAS#: 6915-15-7

Stabilizes egg whites, adjusts acidity in baking, and enhances flavors in candies and beverages.
HS Code: 291812
CAS#: 87-69-4

Acidulant and flavor enhancer in bakery products, beverages, and confectionery. Extends shelf life by preventing microbial growth.
HS Code: 291719
CAS#: 110-17-8

A high-intensity sweetener, enhances sweetness without calories. Often used in sugar-free and low-calorie food products.
HS Code: 292511
CAS# 128-44-9

Artificial sweetener, 30–50 times sweeter than sucrose. Commonly used in beverages, desserts, and tabletop sweeteners.
HS Code: 292990
CAS# 139-05-9

Non-caloric sweetener, 600 times sweeter than sucrose. Widely used in beverages, baked goods, and sugar-free products.
HS Code: 293299
CAS# 56038-13-2

Sugar alcohol, functions as a sweetener and humectant. Adds sweetness without promoting tooth decay, used in confectionery and pharmaceuticals.
HS Code: 290544
CAS# 50-70-4

Low-calorie sweetener, approximately 200 times sweeter than sucrose. Commonly used in diet sodas, sugar-free desserts, and chewing gum.
HS Code: 292429
CAS# 22839-47-0

High-intensity sweetener with a clean, sweet taste. Stable at high temperatures, often used in baked goods and as a sugar substitute.
HS Code: 292511
CAS# 55589-62-3

Extracted from red peppers, Paprika Oleoresin adds color and flavor to food products. It’s commonly used in sauces, soups, and processed meats.
HS Code: 130232
CAS#: 8023-77-6

A natural pigment, Beta-Carotene is a precursor to vitamin A. It enhances the color of various foods and provides essential nutrients.
HS Code: 293621
CAS#: 7235-40-7

Extracted from marigold flowers, is a natural colorant and antioxidant, widely used to enhance the color of food and provide health benefits.
HS Code: 293299
CAS#: 127-40-2

Derived from turmeric, Curcumin is a vibrant yellow pigment used to color food products. It also has antioxidant and anti-inflammatory properties.
HS Code: 130219
CAS#: 458-37-7

Chlorophyll, extracted from plants, is a green pigment used to color food. It’s valued for its natural origin and potential health benefits.
HS Code: 293629
CAS#: 1406-65-1