• CAS#: 7681-82-5

    Sodium Iodide, NaI, is a white crystalline salt. It is used in radiation detection, treatment of iodine deficiency, and as a reactant in the Finkelstein reaction.
  • CAS#: 128-44-9

    Sodium saccharin, C7H5NO3S, is a high-intensity non-nutritive sweetener. The basic substance, benzoic sulfilimine, has effectively no food energy and is much sweeter than sucrose, but has an unpleasant bitter or metallic aftertaste, especially at high concentrations.
  • CAS#: 7785-84-4

    Used in the food industry as a starch modifier, as a water retention agent in meat processing, as a stabilizer in cheese and dairy products and as a stabilizing agent to protect food from discoloration and the decomposition of vitamin C.
  • CAS#: 7758-29-4

    Isolates multivalent ions and prevents oxidation and corrosion. Can also be used as a water retention agent and as a fat and protein emulsifier.
  • CAS#: 50-70-4

    Sorbitol is a sugar alcohol. It occurs naturally in fruits and vegetable.
  • CAS#: N/A

    An Oleochemical derived from C12-C18 hydrocarbons of coco amines, oleylamine, tallow amine and soya amine. Applications include fabric softeners, froth flotation agents (purification of ores), and corrosion inhibitors
  • CAS#: 0111-02-04

    In cosmetics for its compatibility with human serum (12% squalene). In the pharmaceutical industry is recently used as an adjuvant in vaccines. Technical grades are used as lubricants.
  • CAS#: 58543-16-1

    Stevia Reb A, Stevia Rebaudioside,the species Stevia rebaudiana, native to Paraguay and commonly known as sweetleaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves.
  • CAS#: 56038-13-2

    Sucralose, C12H19Cl3O8, is a zero-calorie high-intensity, non-nutritive sweetener. It is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame.
  • CAS#: 91722-22-4, 57-50-1

    In addition to providing a sweet taste and flavour, sugar performs a variety of functions in food products. Sugar is used in baked goods, such as cakes.
  • CAS#: N/A

    Surface modifiers control problems such as floating, flooding, and silking, and improve flow and leveling. They also help coatings resist marring and eliminate surface defects such as fisheyes, cratering, and orange-peeling. Raybo surface modifiers include:
  • CAS#: 7320-34-5

    Used as an emulsifier, chelating agent and for organizational improvement in detergents, paint ingredients. Can be a dispersant, buffering agent, emulsifier, etc.
  • CAS#: 64-02-8

    Dissolvine 100-S acts as a versatile sequestering agent, forming stable, water-soluble chelates with polyvalent metal ions in a wide pH range. In personal care and cosmetics for controlling metal catalyzed decomposition for better shelf life, controlling water hardness and prevention of precipitation, boosting the performance of preservatives.
  • CAS#: 64-02-8

    Dissolvine 220-S, a tetrasodium EDTA salt, C10H12N2Na4O8 · 4H2O, is a versatile non-hygroscopic sequestering agent, forming stable, water-soluble chelates with polyvalent metal ions in a wide pH range. Dissolvine 220-S is valuable due to its high purity.
  • CAS#: 64-02-8

    Dissolvine E-39, a tetrasodium EDTA salt, C10H12N2Na4O8 · 2H2O, is the most widely used liquid chelating agent. It is a versatile sequestering agent, forming stable, water-soluble chelates with polyvalent metal ions in a wide pH range.
  • CAS#: 7722-88-5

    Mainly used in meat and seafood processing as a water retention agent, a stabilizer for natural pigments and to prevent fat corruption. It can also be used as a PH modifier, an emulsifier, a quality improver agent in dough and as a nutrient supplement.
  • CAS#: 58864-81-6

    Used in cosmetic formulations and food for its antioxidant properties.
  • CAS#: 77-93-0

    Citrofol AI – triethyl citrate, C12H20O7, is produced by esterification of citric acid with ethanol. Natural triethyl citrate occurs in small amounts in wine.