Sherratt Ingredients import and market a wide range of quality ingredients to the food processing and manufacturing industry. For more than 25 years our business has been built on meeting our customer's expectations of a reliable supply of high quality, safe ingredients. With offices and warehouses in Auckland, Hastings, Wellington, Christchurch and Australia, the company is able to respond promptly to our customers' needs.

Additive Name Image Description
Caramels Caramel is a beige to dark-brown confection made by heating any of a variety of sugars.
Calcium carbonates Calcium carbonate is the active ingredient in agricultural lime, and is usually the principal cause of hard water.
Lactic acid, L-, D- and DL- Colourless, syrupy liquid or white to light yellow solid or powder.
Sodium erythorbate No Image White, almost odourless crystalline powder.
Sodium lactate No Image Colourless, transparent, liquid. Odourless, or with a slight, characteristic odour.
Potassium lactate Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria.
Calcium lactate No Image It is used in foods (as a baking powder) and given medicinally.
Magnesium lactate, DL- Added to some food and beverages as an acidity regulator and labeled as E329.
Calcium phosphates Calcium phosphate is used in baking as a raising agent. It is also used in cheese products.
Sodium alginate No Image Its form as a flavorless gum, is used by the foods industry to increase viscosity and as an emulsifier.
Carrageenan They are widely used in the food and other industries as thickening and stabilizing agents.
Guar gum White to yellowish-white, nearly odourless, free-flowing powder.
Xanthan gum Xanthan gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier,[2] commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating).
Tara gum No Image White to white-yellow, nearly odourless powder.
Pectins No Image It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies.
Hydroxypropyl methyl cellulose As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an alternative to animal gelatin.
Calcium hydroxide It is a colourless crystal or white powder and is obtained when calcium oxide (called lime or quicklime) is mixed, or "slaked" with water.
Glucono delta-lactone Glucono delta-lactone (GDL) is a naturally-occurring food additive with the E number E575[3] used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent.
Dextrins, roasted starch No Image Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity.

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