Description:
White or colorless crystals or crystalline powder (soluble in water), with a sulfurous odor and bitter taste, which is obtained by protein hydrolysis, and is a semi-essential proteinogenic amino acid.

Applications:
It is primarily used in the food industry, mostly in baking as an antioxidant. L-cysteine is also utilized in the pharmaceutical industry and cosmetics as a stabilizer.

E-number:
E 920

CAS:
7048-04-6

Molecular formula:
C₃H₇NO₂S * ClH * H₂0

Molar mass:
175.64 g/mol

Description:
White crystal or crystalline powder (soluble in water) with a sour odor and taste, which is obtained by adding L-carnitine crystals to a solution of L-tartaric acid in hot 90 percent ethanol.

Applications:
It is primarily used as a dietary supplement, i.e. as a substitute for carnitine in the blood. L-carnitine is utilized in the food industry and medicine as well, but also in personal care products.

CAS:
541-15-1

Molecular formula:
C₁₈H₃₆N₂O₁₂

Molar mass:
472.5 g/mol

Description:
White colorless crystals, granules or crystalline powder (soluble in water) without odor and sour taste. It can be produced from lemons, but it is most often obtained from sugar by fermentation using mold. It exists in nature in various types of fruits and vegetables, mostly in citrus fruits such as lemons and limes.

Applications:
It is primarily used in the food industry, as a natural preservative and to add a sour taste to powdered food and powdered soft drinks. It is also used as a natural cleaning agent, water softener in detergents, but also in cosmetics and numerous other industries. Although similar to monohydrate, due to the lack of a water particle, in the food industry it is more suitable for products where the speed of dissolution is crucial. In the pharmaceutical industry it is used as a stabilizer and pH regulator, and in cosmetics in creams and lotions.

E-number:
E 330

CAS:
77-92-9

Molecular formula:
C₆H₈O₇

Molar mass:
192.13 g/mol

Description:
White colorless crystals, granules or crystalline powder (soluble in water) without odor and sour taste. It can be produced from lemons, but it is most often obtained from sugar by fermentation using mold. It exists in nature in various types of fruits and vegetables, mostly in citrus fruits such as lemons and limes.

Applications:
It is primarily used in the food industry, as a natural preservative and to add a sour taste to powdered food and powdered soft drinks. It is also used as a natural cleaning agent, water softener in detergents, but also in cosmetics and numerous other industries. Although similar to anhydride, due to the water particles it contains, in the food industry it is more suitable for products where a longer shelf life and slower release of acidity are key. In the pharmaceutical industry, it is used in products that require greater stability, especially those that are more susceptible to moisture, and in the cosmetic industry in products where stability is key.

E-number:
E 330

CAS:
5949-29-1

Molecular formula:
C₆H₈O₇ * H₂O

Molar mass:
210.15 g/mol

Description:
White granules or creamy powder (soluble in water) with a slight caramel odor and sour taste, which is obtained by dehydration, i.e. by heating tartaric acid. It is a polymeric lactone of variable composition and different molecular weight.

Applications:
It is primarily used in wine production, where it is added to prevent the formation and precipitation of tartaric acid salt crystals. Since it promotes the excretion of tartar at lower temperatures and establishes chemical and physical stability for a long time, 9 months to 1 year, it is very suitable for wines that are not stored for a long time.

E-number:
E 353

CAS:
39469-81-3

Molecular formula:
C₈H₈O₁₀

Molar mass:
264.14 g/mol

Description:
White crystals or powder (partially soluble in water) with sour odor and taste, which is obtained by the decomposition of polyester, either by hydrochloric acid, alkali, or heat, prepared by the reaction of crotonaldehyde with ketene.

Applications:
It is primarily used in the food industry to prevent the growth of molds, yeasts, and fungi in cheese, wine, juices, and bakery products. Sorbic acid is also utilized in the meat industry as a preservative and alternative to nitrites.

E-number:
E 200

CAS:
110-44-1

Molecular formula:
C₆H₈O₂

Molar mass:
112.12 g/mol

Description:
White crystalline powder (soluble in water) without odor and sour taste, which is obtained from the sediment, i.e. by-product of grape fermentation. In nature, it occurs in many plants, especially grapes.

Applications:
It is primarily used to achieve a sour taste in food and drink. Tartaric acid is utilized as an antioxidant in the food industry, in baking and wine production, where it plays an important role in lowering the pH value during fermentation, which prevents the development of bacteria. This raw material also finds applications in the production of plaster, gypsum boards, and facade compounds, where it regulates the drying speed.

E-number:
E 334

CAS:
87-69-4

Molecular formula:
C₄H₆O₆

Molar mass:
150.08 g/mol