At GripTech Trading, we offer a diverse range of food ingredients and additives. Our selection includes ascorbic acid and citric acid for preservation and acidity regulation. We supply dextrose monohydrate as a sweetener and various food colors for visual appeal. Fumaric acid and malic acid are used for tartness, while GMS (E 471) acts as an emulsifier. We offer glacial acetic acid (food grade) for acidity, and glucose syrup as a versatile sweetener. Guar gum and xanthan gum serve as thickeners and stabilizers. Hydrolysed vegetable protein (HVP) enhances flavor, and liquid caramel is used for coloring. Maltodextrin is a bulking agent, and monocalcium phosphate functions as a leavening agent. Our oleoresins provide concentrated flavor, while potassium carbonate and potassium sorbate are used in baking and preservation. We offer a variety of seasonings, including spices and blends, as well as sodium acid pyrophosphate and sodium aluminum phosphate for leavening. Sodium bicarbonate and sodium chloride are essential for baking and seasoning. Sodium metabisulfite and sodium tripolyphosphate are used for preservation and texture improvement. Our starch offerings include corn, tapioca, and potato varieties, and tartaric acid is used for acidity.
ASCORBIC ACID
CITRIC ACID
DEXTROSE MONOHYDRATE
FOOD COLORS
FUMARIC ACID
GMS – E 471
GLACIAL ACETIC ACID – FOOD GRADE
GLUCOSE SYRUP
GUAR GUM
HYDROLISED VEGETABLE PROTEIN (HVP)
LIQUID CARAMEL
MALIC ACID
MALTODEXTRIN
MONOCALCIUM PHOSPHATE
OLEORESINS
POTASSIUM CARBONATE
POTASSIUM SORBATE
SEASONING – SPICES AND BLENDS
SODIUM ACID PYROPHOSPHATE
SODIUM ALUMINIUM PHOSPHATE
SODIUM BICARBONATE
SODIUM CHLORIDE
SODIUM METABISULFITE
SODIUM TRIPOLYPHOSPHATE
STARCH – CORN, TAPIOCA, POTATO
TARTARIC ACID
XANTHAN GUM
ASCORBIC ACID
CITRIC ACID
DEXTROSE MONOHYDRATE
FOOD COLORS
FUMARIC ACID
GMS – E 471
GLACIAL ACETIC ACID – FOOD GRADE
GLUCOSE SYRUP
GUAR GUM
HYDROLISED VEGETABLE PROTEIN (HVP)
LIQUID CARAMEL
MALIC ACID
MALTODEXTRIN
MONOCALCIUM PHOSPHATE
OLEORESINS
POTASSIUM CARBONATE
POTASSIUM SORBATE
SEASONING – SPICES AND BLENDS
SODIUM ACID PYROPHOSPHATE
SODIUM ALUMINIUM PHOSPHATE
SODIUM BICARBONATE
SODIUM CHLORIDE
SODIUM METABISULFITE
SODIUM TRIPOLYPHOSPHATE
STARCH – CORN, TAPIOCA, POTATO
TARTARIC ACID
XANTHAN GUM
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