Our Products What we do
Our Products
ACEIN offers raw materials for beverage, confectionery and food industries. We provide quality raw materials at good prices because we understand the market dynamics and your needs.
Our operations are always in compliance with internationally recognized standard operating procedures when manufacturing and supplying raw materials to our clients.
We incorporate quality checks to ascertain the requirements of our customers are adequately met.
We are in this business to help our customers grow and to provide the required level of support as we grow together with them.
The quality and grades of our products have been essential to the sustainability of our operations.
The Details Comprehensive product list
Ingredients
Preservatives
Solutions they Offer
Prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); reduce or prevent changes in color, flavor, texture and delay rancidity (antioxidants); maintain freshness.
Uses
Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables.
Names of products
Ascorbic acid, citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, potassium sorbate, BHA, BHT, EDTA, tocopherols (Vitamin E).
Sweeteners
Add sweetness with or without the extra calories.
Beverages, baked goods, confections, table-top sugar, substitutes, many processed foods.
Sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, aspartame, sucralose, acesulfame potassium (acesulfame-K), neotame.
Color Additives
Reduce the impact of color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and “fun” foods.
Processed foods, (candies, snack foods margarine, cheese, soft drinks, jams/jellies, gelatins, pudding and pie fillings).
FD&C Blue Nos. 1 and 2, FD&C Green No. 3, FD&C Red Nos. 3 and 40, FD&C Yellow Nos. 5 and 6, Orange B, Citrus Red No. 2, annatto extract, beta-carotene, grape skin extract, cochineal extract or carmine, paprika oleoresin, caramel color, fruit and vegetable juices, saffron (Note: Exempt color additives are not required to be declared by name on labels but may be declared simply as colorings or color added).
Flavors and Spices
Gives particular flavors (natural and synthetic).
Pudding and pie fillings, gelatin dessert mixes, cake mixes, salad dressings, candies, soft drinks, ice cream, BBQ sauce.
Natural flavoring, artificial flavor, and spices.
Flavor Enhancers
Improves flavors already present in foods (without providing their own separate flavor).
Lots of processed foods.
Monosodium glutamate (MSG), hydrolyzed soy protein, autolyzed yeast extract, disodium guanylate or inosinate.
Fat Replacers (and components of formulations used to replace fats)
Offers expected texture and a creamy “mouth-feel” in reduced-fat foods.
Baked goods, dressings, frozen desserts, confections, cake and dessert mixes, dairy products.
Olestra, cellulose gel, carrageenan, polydextrose, modified food starch, microparticulate egg white protein, guar gum, xanthan gum, whey protein concentrate.
Nutrients
Restore vitamins and minerals lost in processing (enrichment), add nutrients that may be lacking in the diet (fortification).
Flour, breads, cereals, rice, macaroni, margarine, salt, milk, fruit beverages, energy bars, instant breakfast drinks.
Thiamine hydrochloride, riboflavin (Vitamin B2), niacin, niacinamide, folate or folic acid, beta carotene, potassium iodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine, L-methionine).
Emulsifiers
Permit smooth mixing of ingredients, prevent separation
Keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily.
Salad dressings, peanut butter, chocolate, margarine, frozen desserts.
Soy lecithin, mono- and diglycerides, egg yolks, polysorbates, sorbitan monostearate.
Stabilizers and Thickeners, Binders, Texturizers
Produce uniform texture, improve “mouth-feel”.
Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, sauces.
Gelatin, pectin, guar gum, carrageenan, xanthan gum, whey.
pH Control Agents and acidulants
Regulates acidity and alkalinity, prevent spoilage.
Beverages, frozen desserts, chocolate, low acid canned foods, baking powder.
Lactic acid, citric acid, ammonium hydroxide, sodium carbonate.
Leavening Agents
Enhance rising of baked goods.
Breads and other baked goods.
Baking soda, monocalcium phosphate, calcium carbonate.
Anti-caking agents
Keep powdered foods freeflowing, prevent moisture absorption.
Salt, baking powder, confectioner’s sugar.
Calcium silicate, iron ammonium citrate, silicon dioxide.
Humectants
Retain moisture.
Shredded coconut, marshmallows, soft candies, confections.
Glycerin, sorbitol.
Yeast Nutrients
Promote growth of yeast.
Breads and other baked goods.
Calcium sulfate, ammonium phosphate.
Specialty Fats
Essential for general baking.
Breads and other baked goods.
Shortening and margarine.
Dough Strengtheners and Conditioners
Produce more stable dough.
Breads and other baked goods.
Ammonium sulfate, azodicarbonamide, Lcysteine.
Firming Agents
Maintain crispness and firmness.
Processed fruits and vegetables.
Calcium chloride, calcium lactate.
Enzyme Preparations
Modify proteins, polysaccharides and fats.
Cheese, dairy products, meat.
Enzymes, lactase, papain, rennet, chymosin.
Gases
Serve as propellant, aerate, or create carbonation.
Oil cooking spray, whipped cream, carbonated beverages.
Carbon dioxide, nitrous oxide.
Fruit Concentrates and Purees
Key raw materials for fruit juice production.
Juice and beverage products.
Frozen pineapple juice, frozen orange juice, lime and lemon, aloe vera, coconut, passion fruit and mango.