Calcium Carbonate
Calcium carbonate is a food additive designated E170, and it has an INS number of 170. It is used in some soy milk and almond milk products as a source of dietary calcium.
Calcium Caseinate
Calcium caseinate is a protein taken from casein in milk. The food industry often uses calcium caseinate in powders that needs a rapid thinning out in water directly to instant cream soups and coffee creamers
Calcium Chloride
Calcium chloride has many uses in the food and beverage industry. It increases the firmness of fruits and vegetables including tomatoes, cherries, olives, and pickles. It prevents breakup during processing and cooking.
Calcium Compounds
Many calcium compounds are used in food. Calcium and phosphorus are supplemented in foods through the addition of calcium lactate, calcium diphosphate, and tricalcium phosphate. In baking, calcium monophosphate is used as a leavening agent.
Calcium Hypochlorite
Chlorine compounds are widely used in the food industry to kill bacteria and disinfect. Chlorine mixed with calcium is usually in granular or tablet form and is called calcium hypochlorite - Ca(OCL)2. Chlorine may also be available as chlorine dioxide (ClO2).
Calcium Lactate
Calcium lactate is an ingredient in some baking powders containing sodium acid pyrophosphate. It provides calcium in order to delay leavening. Calcium lactate is added to sugar-free foods to prevent tooth decay. It reacts with sodium alginate to form a skin around the food item
Calcium Phosphate
Chemically, tricalcium phosphate is a calcium salt of phosphoric acid. Its primary function in fortification is to increase the calcium content of foods. It is almost insoluble in water, has a very low flavour profile and usually comes in a fine white powder.
Calcium Propionate
Calcium propionate is used as a preservative in bread and other baked goods. It may be combined with along with propionic acid and sodium propionate. Calcium propionate helps keep baked goods fresh by preventing mould and bacterial growth that would otherwise cause them to go bad.
Calcium Sulphate
Food Grade Calcium Sulfate is an economical source of supplemental calcium in enriched flours, breads, cereals, baking powder, yeast foods, canned vegetables, juices, jellies and preserves. It also is used in beer manufacturing as a buffering agent and processing aid.
Carbon, Activated
Activated carbon is used to purify liquids and gases in a variety of applications, including food and beverage processing. Activated carbon is produced from carbonaceous source materials, such as coconuts, nutshells, coal, peat and wood.
Casein & Caseinates
Casein is the main protein in cow’s milk. It forms the basic ingredient of cheese and is used in the form of caseinate in the food industry. Caseinate is used more often in the food industry than casein, because its more soluble than casein.
Caustic Potash/soda
KOH is commonly used in the food industry due to its excellent detergent and strong antimicrobial properties. Sodium Hydroxide aka lye or caustic soda is a strong alkaline compound that is used for preparing various foodstuffs.
Cereal Binders
Cereal binders are commonly used in the meat industry for binding of meat, fat and moisture. Can also be used as a cereal carrier.
Cheese & Cheese Powders
Cheese and dairy powders can be applied in a variety of products, such as seasonings, snacks, meals, sauces and bakery.
Chelating Agents
Chelating, or sequestering, agents protect food products from many enzymatic reactions that promote deterioration during processing and storage. These agents bind to many of the minerals that are present in food (e.g., calcium and magnesium) and are required as cofactors for the activity of certain enzymes.
Citrus Oil
Citrus oils are widely used as flavour enhancers in food products. In addition, citrus oils are also used for food masking applications to mitigate the flavor of a few pungent food items.
Citrus Oil Powders
Citrus-oil concentrate powders are used primarily as flavouring, and are found in powdered soft drinks and sweets where the terpene notes are desired.
Cleaning Machinery
Suppliers of industrial cleaning machinery for pharmaceutical, food and cosmetic manufacturing services.
Clouding Agents
Clouding agents or cloudifiers are a type of food additive used to make beverages such as fruit juices to look more cloudy, and thus more natural-looking and visually appealing, typically by creating an emulsion of oil droplets.
Coatings (chocolate/confectionery)
Confectionery coatings, also known as candy wafers or compound coating is an easy-to-use substitute for real chocolate. Confectionery coating uses a vegetable fat to replace the cocoa butter that is found in genuine chocolate.
Cocoa
Cocoa is the seed of the cacao tree. The seed contains a lot of fat and is used to produce cocoa butter. Cocoa butter is then used to produce chocolate. Cocoa is a ground powder used to produce chocolate.
Coconut Products
Products using coconut include coconut oil, coconut milk, coconut cream, coconut flakes or desiccated coconut, coconut water, coconut flour, coconut sugar and coconut butter.
Colour Measurement
There are two basic types of technology for the measurement and classification of colour: colorimetry and spectrophotometry. South African suppliers of colour measurement services.
Colourants
Coluorants added by food producers to colour food or to adjust the colour to desired level are among the commonly used food additives. Colourants are used in the production of soft drinks, sweets, bakery products, canned and vegetable products, dairy products, and meat and fish products.
Computerisation
A list of suppliers of computerised, digital and automated systems for printers and manufacturers of cosmetic, pharmaceutical and food manufacturing products.
Contamination Control
Suppliers of products and services that control the existence, growth and proliferation of contamination in certain areas in cosmetic, pharmaceutical and food manufacturing sectors.
Cream Of Tartar
Cream of tartar or Potassium Bitartrate is used in Baking powder, as an acid ingredient to activate baking soda, stabilising egg whites and as an anti caking and thickening agent.
Cream Powder
Cream Powder is the product resulting from the partial removal of water from pasteurised cream.
