Aloe/Aloe Extract/Aloe Gel/Juice
Aloe vera plant material is used as a functional ingredient in food products after processing in the form of gel and juice. Aloe vera is an increasingly common ingredient in packaged food and beverage products.
Amino Acids
Amino acids are colorless, sweet-tasting and improve the seafood and meaty taste in food products. Amino Acid or glycine is used as a sweetener and taste enhancer in food and beverage products.
Analytical Services
The Buyers Guide for a list of analytical and testing services needed in the manufacturing of food, cosmetic and pharmaceutical products.
Analytical Services/ Laboratory
Listing of companies providing food analytical testing, food analysis, cosmetics testing laboratories, personal care testing laboratories, pharmaceutical laboratory services.
Animal Feed Additives & Concentrates
Animal feed additive is an additive of extra nutrient or drug for livestock. Such additives include vitamins, amino acids, fatty acids, minerals, pharmaceutical, fungal products and steroidal compounds. Feed concentrates provide nutrients that forage alone cannot provide
Anticaking Agents
An anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectioneries, to prevent the formation of lumps (caking) and for easing packaging, transport, flowability, and consumption. Caking mechanisms depend on the nature of the material.
Antifoaming Agents
Antifoaming Agents are added to food and beverage applications to prevent foaming, which can slow down product production, or produce a less than favorable product for market. Anti-Foaming agents are used in fried foods such as potato chips and various fried snack foods.
Antimicrobial Agents
Organic acids and their salts are widely used as chemical antimicrobial agents because their efficacy is generally well understood and cost effective. The most effective organic compounds are acetic, lactic, propionic, sorbic, and benzoic acid.
Antioxidants
Antioxidants are important additives in food processing. Their role is to inhibit the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods.
