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Confectionery Additives

There are many food ingredients used in confectionery candy to make candy taste better and look better, such as stabilizers blend the ingredients of mixtures and keep them from separating, giving the mixtures a consistent texture. Anti-caking agents help nonliquid substances, such as salt, to flow freely. Preservatives are also used in confectionery foods, to inhibit candy spoilage by preventing the growth of mold, yeast, and bacteria. Antioxidants prevent fats and oils in candy from becoming rancid and developing an unpleasant taste. Some commonly used food additives in confectionery candy foods are: citric acid, BHA, dextrose, gelatin, glycerol monostearate, gum base, maltodextrin, lecithin, potassium sorbate, sorbitol, pectin, etc.

Confectionery Additives
Isomaltulose

Isomaltulose

Cas No. 13718-94-0; 58166-27-1; 343336-76-5

E No.

HS Code 294200

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Maltodextrin

Maltodextrin

Cas No. 9050-36-6

E No. E1400

HS Code 350510

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Xylitol

Xylitol

Cas No. 87-99-0; 16277-71-7

E No. E967

HS Code 290549

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Konjac Gum

Konjac Gum

Cas No. 37220-17-0

E No. E425

HS Code 071490

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Aspartame

Aspartame

Cas No. 22839-47-0

E No. E951

HS Code 292429

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Polysorbate 80

Polysorbate 80

Cas No. 9005-65-6

E No. E433

HS Code 291570

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Polyglycerol Polyricinoleate

Polyglycerol Polyricinoleate

Cas No. 29894-35-7

E No. E476

HS Code --

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Glucose Syrup

Glucose Syrup

Cas No. - -

E No.

HS Code 170230

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Liquid Glucose

Liquid Glucose

Cas No. - -

E No.

HS Code 170230

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Sodium Polyacrylate

Sodium Polyacrylate

Cas No. 9003-04-7

E No.

HS Code 390690

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