Additives for Beverages

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Browse our additives for beverages and click on the category you want to know more about.

Stevia

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Subcategory: Sweeteners
Cat. Number: FSA0012
CAS Number: 91722-21-3; 57817-89-7

Neotame

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Subcategory: Sweeteners
Cat. Number: FSA0014
CAS Number: 165450-17-9

Compound Sweetener

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Subcategory: Sweeteners
Cat. Number: FSA0015
CAS Number: NA

Crystalline Fructose

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Subcategory: Sweeteners
Cat. Number: FSA0017
CAS Number: 30237-26-4

Xylitol

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Subcategory: Sweeteners
Cat. Number: FSA0018
CAS Number: 87-99-0

D-Xylose

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Subcategory: Sweeteners
Cat. Number: FSA0019
CAS Number: 58-86-6

Erythritol

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Subcategory: Sweeteners
Cat. Number: FSA0020
CAS Number: 149-32-6

Isomalt

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Subcategory: Sweeteners
Cat. Number: FSA0021
CAS Number: 64519-82-0

Maltitol Liquid

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Subcategory: Sweeteners
Cat. Number: FSA0022
CAS Number: 585-55-6

Maltitol Crystal

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Subcategory: Sweeteners
Cat. Number: FSA0023
CAS Number: 585-88-6

High Fructose Syrup

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Subcategory: Sweeteners
Cat. Number: FSA0025
CAS Number: 7776-48-9

Monk Fruit Extract

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Subcategory: Sweeteners
Cat. Number: FSA0027
CAS Number: 88901-36-4

L-Arabinose

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Subcategory: Sweeteners
Cat. Number: FSA0028
CAS Number: 7296-56-2

D-Allulose

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Subcategory: Sweeteners
Cat. Number: FSA0029
CAS Number: 551-68-8

Blending for Monk Fruit & Erythritol

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Subcategory: Sweeteners
Cat. Number: FSA0031
CAS Number: NA

Fructose

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Subcategory: Sweeteners
Cat. Number: FSA0034
CAS Number: 57-48-7

Glucose Syrup 80%-85%

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Subcategory: Sweeteners
Cat. Number: FSA0035
CAS Number: 8029-43-4

Mannitol

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Subcategory: Sweeteners
Cat. Number: FSA0037
CAS Number: 69-65-8

Monosodium Glutamate

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Subcategory: Flavourings
Cat. Number: FSB0001
CAS Number: 32221-81-1

Ethyl Maltol

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Subcategory: Flavourings
Cat. Number: FSB0002
CAS Number: 4940-11-8

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Food Assay Kits

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* All of our products are suitable for bulk ordering rather than for retail or personal use, and our services are available to researchers, organizations, and companies engaged in food ingredient development and seeking innovative formulations.

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