Food ingredients & additives
Select the material and review the application, grade and documentation requirements.
Download catalogue (English PDF)Reference values support grade selection; they are not a batch certificate. Final specifications and supply conditions are confirmed for the selected grade. Request the current TDS, SDS and COA from WKDT.
Xanthan gum
| Application | Viscosity control and suspension in sauces and beverages. |
|---|---|
| Form & grade | Powder; 80-mesh reference grade. |
| Reference data | Viscosity: >=1,200 mPa.s (1% solution) Moisture: <=12.5% |
| Selection points | Confirm the viscosity method, dispersion behavior and required particle size. |
Sodium carboxymethyl cellulose (CMC)
| Application | Thickening and stabilization of food formulations. |
|---|---|
| Form & grade | Water-soluble cellulose derivative. |
| Reference data | Grade selection by viscosity and substitution level Request grade-specific TDS and COA |
| Selection points | Specify the solution concentration and temperature used for viscosity testing. |
Erythritol
| Application | Bulk sweetener for confectionery, bakery and beverages. |
|---|---|
| Form & grade | White crystalline powder. |
| Reference data | Assay (dry basis): >=99.0% Loss on drying: <=0.20% |
| Selection points | Check particle size, dissolution behavior and formulation requirements. |
Citric acid & sodium citrate
| Application | Acidity adjustment and buffering in food and beverage formulations. |
|---|---|
| Form & grade | Citric acid: anhydrous or monohydrate; sodium citrate: crystalline grades. |
| Reference data | Specify chemical identity and hydration form Confirm assay and moisture on the selected grade |
| Selection points | Match the hydration form, acidity target and solubility to the application. |
Potassium sorbate
| Application | Preservative selection for control of yeasts and molds in food formulations. |
|---|---|
| Form & grade | White granules or powder. |
| Reference data | Assay reference: 99.0-101.0% Loss on drying: <=1.0% |
| Selection points | Confirm the food category, target-market requirements and chosen formulation. |
Pea, soy & rice proteins
| Application | Protein ingredients for nutrition and food formulation projects. |
|---|---|
| Form & grade | Source-specific powders, concentrates and isolates. |
| Reference data | Select botanical source and protein target Request solubility, microbiological and allergen documentation |
| Selection points | Clarify sensory requirements and processing conditions before sample evaluation. |