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Antioxidants prolong the shelf-life by inhibiting oxidation and protecting fat rich foods against rancidity and discoloration. 

E300 Ascorbic Acid

E301 Sodium Ascorbate

E302 Calcium Ascorbate

Anti-oxidant and bread enhancer.It prevents browning of fruits, helps to improve flavourstability and prevents the formation ofcarcinogenicnitrosamine in meat. It facilitates afaster cure, retaining the pink colouring in processed meats.

E315 Erythorbic Acid

E316 Sodium Erythorbate

Anti-oxidant in meat products, with identical properties as ascorbic acidand frequentlyused in combination.