Food Sensory Additives

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Browse our food technological additives and click on the category you want to know more about.

Aspartame

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Subcategory: Sweeteners
Cat. Number: FSA0001
CAS Number: 22839-47-0

Sodium Cyclamate

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Subcategory: Sweeteners
Cat. Number: FSA0002
CAS Number: 139-05-9

Maltodextrin

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Subcategory: Sweeteners
Cat. Number: FSA0003
CAS Number: 9050-36-6

Dextrose Monohydrate

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Subcategory: Sweeteners
Cat. Number: FSA0004
CAS Number: 5996-10-1

Dextrose Anhydrous

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Subcategory: Sweeteners
Cat. Number: FSA0005
CAS Number: 50-99-7

Sorbitol Liquid

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Subcategory: Sweeteners
Cat. Number: FSA0006
CAS Number: 50-70-4

Sorbitol Powder

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Subcategory: Sweeteners
Cat. Number: FSA0007
CAS Number: 50-70-4

Acesulfame-K

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Subcategory: Sweeteners
Cat. Number: FSA0008
CAS Number: 33665-90-6

Acesulfame Potassium

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Subcategory: Sweeteners
Cat. Number: FSA0009
CAS Number: 55589-62-3

Sodium Saccharin

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Subcategory: Sweeteners
Cat. Number: FSA0010
CAS Number: 6155-57-3

Sucralose

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Subcategory: Sweeteners
Cat. Number: FSA0011
CAS Number: 56038-13-2

Stevia

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

Stevia Powder (Stevia Extract)

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Subcategory: Sweeteners
Cat. Number: FSA0013
CAS Number: 91722-21-3

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

Liquid Glucose

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Subcategory: Sweeteners
Cat. Number: FSA0016
CAS Number: 5996-10-1

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

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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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