Useful, vital, versatile. Additives perform a variety of useful functions in food and beverage that consumers often take for granted. Some additives could be eliminated if we were willing. VO will help select the right additives for you – for what benefits additives do for your beverage.


Maintain or Improve Safety and Freshness: – Preservatives slow product spoilage caused by mold, air, bacteria, fungi or yeast.

Calcium propionate(E282)
Natamycin (E235)
Nisin (E234)
Potassium sorbate (E202)
Sodium benzoate (E211)
Sorbic acid (E200)
Sodium acetate anhydrous (E262)
Sodium diacetate (E262)


Stabilizers and thickeners give smooth uniform texture to deliver on consumer expectation.

Xanthan gum (E415)
Sodium alginate (E401)
Carrageenan (E407)
Agar (E406)
CMC (E466)
Konjac gum (E426)
Pectin (E440)
Gellan gum (E418)
Gelatin (E441)


Antioxidants prevent flavour oils, oleoresins in beverage emulsions from becoming rancid or developing an off-flavor.

Ascorbic acid (E300)
Ascorbic acid (E300)
Calcium ascorbate (E302)
Erythorbic acid (E315)
Sodium ascorbate (E301)
Sodium erythorbate (E316)
Terc-butilhydroquine (TBHQ) (E319)


To improve the taste profile of a beverage by balancing the sweetness Acidulants used in beverages includes Citric, Malic, Tartaric, Lactic acid. Phosphoric acid is used in cola flavoured beverages. In case of juice drinks – acid naturally present in juice aids in taste balance and preservation Beverage Application.

Calcium citrate (E333)
Citric acid (mono & anhydrous) (E330)
Fumaric (E297)
Lactiv acid (E270)
Malic acid (DL &L) (E296)
Potassium citrate (E332)
Phosphoric acid (E338)
Sodium citrate (E331)
Tartaric acid (DL & L) (E334)


The most commonly used sweeteners in beverage industry – Saccharin, Aspartame, Acesulfame-K, Sucralose.

Aspartame (E951)
Acesulfame-k (E950)
Dextros monohydrate & anhydrous erithritol (E968)
Fructose HFCS (High Fructose Corn Syrup)
Isomaltitol (E953)
Liquid Glucose Maltitol (E965)
Sorbitol (E420)
Sodium Cyclamate (E952)
Sodium Saccharin (E954)
Sucralose (E955)
Xylitol (E967i)
D-Xylose (E967)


Color additives are used in foods to offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions . To correct natural variations in color, to enhance colors that occur naturally, to provide color to colorless foods.

Allura red (E129)
Brilliant blue (E133)
Chlorophyl (E140)
Curcumin (E100)
Caramel colour
Indigo carmine (E132)
Lutein (E161b)
Lemon-yellow tartrazine (E102)
Monascus red
Ponceau (E124)
Paprika oleoresin (E160c)
Sunset yellow (E110)


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