Chemicals for food, beverage and nutrition

Food ingredients are judged on two levels. The material must meet a recognised specification, such as the Food Chemicals Codex or the purity criteria in local additive law, and it must come with evidence that it was made and handled as a food ingredient. A reagent bottle of citric acid may be chemically pure, yet it is not food grade without that second layer.

Ingredients and laboratory supplies

Zemixal lists food-grade acidulants such as citric, lactic and phosphoric acid, preservatives such as sodium benzoate and potassium sorbate, ascorbic acid, sodium bicarbonate, calcium chloride, xanthan gum, maltodextrin and sweeteners. These sit mainly in Specialty Chemicals, with enzymes and amino acids in Biochemicals.

Testing laboratories use our chromatography solvents for residue and vitamin analysis and our Lab Reagents for Kjeldahl, fat and moisture methods. See food grade explained for how FCC and other references differ.

Documents buyers ask for

Every lot ships with a COA and GHS SDS. Many producers can also supply allergen, GMO, halal or kosher statements, but these vary by source, so we confirm what exists at the quotation stage. Food ingredients travel in lined bags, fibre drums or HDPE drums suited to food contact.