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Various food additives need to be added during meat processing to improve the appearence, flavor, texture and shelf life of meat with comparitively lower cost. Foodchem International Corporation has over 10 years experience in supplying vegetable proteins, stabilizer, colorants and preservatives that can be used in bacon, sausage, fish, seafood and fresh meat processing.

	Dicalcium Phosphate
	CAS No.: 7757-93-9
	HS Code: 310310
	E No: E341
	Qty in 20' FCL: 24 TON

	Monocalcium Phosphate
	CAS No.: 7758-23-8
	HS Code: 283539
	E No: E341
	Qty in 20' FCL: 24 TON

	Sodium Diacetate
	CAS No.: 126-96-5
	HS Code: 291529
	E No: E262
	Qty in 20' FCL: 20 TON

	Ethyl Maltol
	CAS No.: 4940-11-8
	HS Code: 293299
	E No: N/A
	Qty in 20' FCL: 15.5 TON

	Nisin
	CAS No.: 1414-45-5
	HS Code: 380892
	E No: E234
	Qty in 20' FCL: 5.6 TON

	Locust Bean Gum
	CAS No.: 9000-40-2
	HS Code: 130232
	E No: E410
	Qty in 20' FCL: 16 TON

	Guar Gum
	CAS No.: 9000-30-0
	HS Code: 130232
	E No: E412
	Qty in 20' FCL: 20 TON

	Sodium Lactate
	CAS No.: 72-17-3
	HS Code: 291811
	E No: E325
	Qty in 20' FCL: 23 TON

	Tricalcium Phosphate
	CAS No.: 7758-87-4
	HS Code: 283526
	E No: E341
	Qty in 20' FCL: 20 TON

	Caramel(powder)
	CAS No.: 8028-89-5
	HS Code: 170290
	E No: E150
	Qty in 20' FCL: 20 TON