Preservatives & hydrocolloids

Citric acid, xanthan gum, guar gum and CMC — acidity, thickening, water control and stability for sauces, dairy, bakery and beverages.

Citric acid (anhydrous & monohydrate) for acidity, tartness and preservation across food and beverage.

Xanthan gum for thickening, suspension and freeze-thaw stability at low dosage.

Guar gum for cost-effective viscosity and water binding in sauces, dairy and bakery.

CMC for water binding, thickening and stabilization in dairy, ice cream and beverages.