Food Additives

Liquid and powder based food additives are offered in different formulations to suit specific application needs. Emulsifier offered as part of this category is used as viscosity modifier during production of chocolate under high temperature. Fatty acid based version of emulsifier of this category is used for producing low fat spread, margarine, cake gel and batter.  Gel forming properties of this range of additives makes it suitable for producing jam and jelly. This array of food additives is instrumental in promoting aeration and in increasing volume of any mixture or batter. By improving texture, these additives ensure to maintain softness of confectionary items like cake.