Essem provides chemical expertise, products, and
service across a broad range of industries.
- Apartments, churches, commercial properties
- Municipal, water/wastewater treatment
- Food & Beverage
- Machine shops
- Laundry/Dry cleaning
- Plating/Metal treatment
We also cater to following areas...
- Laboratory Chemicals
- Industrial Cleaners
- Boiler & Water Treatment
- Metal Treatment Specialties
- Automotive Cleaners
- Food Processing Sanitation
- Ice Melters
- Rust Protection
|FOOD ADDITIVES AND PRESERVATIVES
Additives - any substances
that become part of a food product when added either intentionally
to produce a desired effect or unintentionally through processing,
storage or packaging.
Preservatives - any additives that help
maintain a food's freshness and keep it from spoiling or
||Compounds needed by the human body
in a certain combination. Animal protein usually
has the needed composition, but amino acids are
also used to fortify vegetables.
||Chemicals such as silicon dioxide,
calcium silicate and iron ammonium citrate are added
to powdered foods to prevent clumping.
|BHA & BHT
|BHA (butylated hydroxyanisole) and
BHT (butylated hydroxytolulene) are preservatives
that block oxidization in fats and oils, preventing
rancidity. These chemicals can also be found in
snacks, cereals and instant potatoes.
||Niacin, thiamin and riboflavin. Vitamins
added to or used to enrich bread, flour and cereals
to help combat nutritional deficiencies.
|D & C
||Prefix meaning that a dye is FDA-approved
for drugs and cosmetics.
||An additive used in the preparation
and processing of foods, used to blend or mix ingredients
together and keep them from separating.
|Ext. D & C
||Prefix signifying a dye is FDA-approved
for externally applied drugs and cosmetics only.
|FD & C
||Prefix for a dye that is FDA-approved
for foods, drugs and cosmetics.
||An additive used to retain moisture
and to keep marshmallows and candies soft.
||Added to salt to prevent a goiter,
an iodine-deficiency condition.
||Added to foods to help prevent anemia
and other iron-deficiency diseases.
||An emulsifier, or mixing agent, that
helps fat and water stay together. Lecithin is present
in egg yolks and milk; it aids mixing in mayonnaise
and ice cream.
|Mono- and Dyglycerides
||Emulsifiers present in bread, margarine
and peanut butter.
|MSG (monosodium glutamate)
||A flavor enhancer derived from beet
sugar. MSG is found in some prepared foods and is
widely used in restaurants. In some people it causes
a reaction known as "Chinese restaurant syndrome,"
consisting of tightness in the chest, a burning
feeling in the neck and forearms, and a headache.
This syndrome usually ceases without the need for
||Chemicals used in combination with
salt to impede the growth of the bacterial spores
that cause botulism. Nitrites are also used as preservatives
and flavor and color enhancers.
||A dye whose uses in foods may be banned
in the near future because of health concerns.
||The most common food dye.
||A sweetener that also helps retain
||Antioxidants used primarily to prevent
discoloration in dried fruits and other preserved
products and to retard bacteria growth in wine.
A small number of people may react adversely to
sulfites, with problems varying from difficulty
breathing to hives to stomachache to anaphylactic
shock. Sulfite-sensitive people should avoid foods
whose labels list the sulfites sulfur dioxide, sodium
sulfite, sodium or potassium bisulfite, and sodium
or potassium metabisulfite.
||Common additive to milk. This enrichment
has helped prevent the childhood bone disease known
as rickets, which was caused by a vitamin D deficiency.
||The second most common food dye. In
a small number of people, Yellow #5 may cause itching
or hives. It is listed on labels so that sensitive
people can avoid it.
Flavors are available in liquid, powder
form or spray dried, natural, natural and artificial or artificial.
Custom formulation and kosher certification available upon request.
All of our liquid products are available in quarts, single gallons,
five gallon pails and fifty-five gallon drums. Powders are available
in twenty-five pound boxes, fifty, one hundred, and two hundred
- Powders or Liquids
- Concentrated or Non-Concentrated Flavors
- What is Value?
- Natural WONF an Alternative
- Artificial, Natural or Natural and Artificial
- Flavor Definitions
- Organic Flavors
Powders or Liquid?
Here is a debate that may never have an end but does provide some
specific points. Certainly each of us may have a personal preference
as to which is easier or better. However, in some applications there
are definitely some advantages or disadvantages. For dry mix manufacturing,
powders certainly provide easy scaling, low water content and general
disbursement by dry blending. In non dry mixes, oil or water based
liquids can provide easy disbursement and easy volume measuring.
To some, liquid is favorable, considering that most flavor components
begin in liquid form.
Concentrated or Non-Concentrated Flavors
First let's briefly understand what is meant buy concentrated -
that which is considered many times stronger than an average strength
product. (Note: other than pure vanilla extract and pure oils there
are no government specifications regulating how a company may determine
or evaluate a strength or level of concentration). For example,
a gallon of ten fold vanilla will flavor as much product as ten
gallons of single fold vanilla. A gallon of eighteen fold vanilla
equals eighteen gallons of single fold vanilla in flavoring potential.
What is Value?
Value means much more than a low price and it should be more than
just getting what you pay for. Our company is dedicated to value.
Value should include an unfailing quality at a competitive price
with performance when and where you need it most. A product priced
cheaper does not always mean better value. Sometimes a few cents
more per batch can yield a superior finished product resulting in
greater customer satisfaction. Never the less, always examine the
quality, the performance and the true end price which is determined
by your usage level.
Natural WONF an Alternative
With Other Natural Flavors, W.O.N.F.'s can be a method of obtaining
the best value in natural flavors. Direct concentrates of some of
the more delicate or subtle flavors like Blueberry, Strawberry or
Raspberry can get quite expensive and require special handling.
W.O.N.F.'s on the other hand allow you to obtain a naturally stronger
flavor without the use of artificial enhancers, providing you with
the luxury of "All Natural" in flavoring your product.
Artificial, Natural or Natural and Artificial
In addition to the desired result you want in your product, your
product specifications and labeling may also play a part of determining
your flavoring requirements. Other variables include: direct cost,
the strength or subtlety noticed in the finished product, heat stability,
etc. This may seem complicated, but skilled professionals working
together can simplify this process. Gold Coast Ingredients, Inc.
is dedicated to providing you with the exact flavor you need for
Flavor - A product that gives taste or enhances flavor in an existing
product, other than flavor oils, essences and botanicals. It may
contain water, propylene glycol, alcohol, etc.
Extract - A flavor whose predominant solvent is alcohol.
Emulsion - A flavor whose components have been dispersed and encapsulated
in either a gum or starch suspension.
W.O.N.F. - A natural flavor that has been enhanced with other natural
Artificial - Denotes a product whose components are derived from
Artificial and Natural - A blend that combines both synthetic and
natural products by predominance. Also natural and artificial.
Natural - A product in which all components come from natural sources.
Spray Dried - A uniform encapsulated flavor system that offers
extended shelf stability.
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|FOOD ADDITIVES AND PRESERVERVATIVES
Additives have been used in foods for centuries
from flavorings to dyes. But in today’s society more and more
people are wondering if additives do more harm than they do good.
There are various preservatives, colorings and enhancers used it
today’s food. Most are used to preserve shelf life or make
a food look more edible. Some of these additives may effect some
medical conditions and some people may suffer from allergic reactions.
For the most part these additives are safe and additives are first
approved through the food and drug administration, before they can
be used in foods.
There are three main categories of additives. There are preservatives,
colorings and flavor enhancers.
Benzoic acid and benzoates are preservatives and are used in soft
drinks, beer, fruit products, and margarine. They are used in these
products to extend shelf life and protect the food from fungus and
bacteria. Nitrites and nitrates are also preservatives. They can
be found in sausages, hot dogs, bacon, ham and most lunchmeats.
They also protect the food from fungus and extend shelf life of
these products. Ascorbic acid, vitamin c, ascorbates, BHA, and tocopherols,
vitamin E are all antioxidants, which are also preservatives all
these can be found in foods such as fruit jams, juices, canned fruit,
baked products, cereals and potato chips. Their main function is
to prevent the fruits from starting to turn sour, and it prevents
the oils in the fatty foods from separating and becoming sour.
Beta Carotene, caramel, carrot oil, citrus red #1, blue# 1,2, red#3,40,
and yellow#5 and 6 are colorings used in processed foods such as
candies, soft drinks, baked goods, frosting, jams and processed
meats. The only purpose these have is to make the food look good.
Make the food look like we think it should. Strawberry frosting,
pink, hot dogs pink. There is no preservative measure involved.
Flavor enhancers are mainly used to enhance the flavor in processed
foods. When you read a package of prepared foods, flavor enhancers
are the ones you wonder where they came up with these names. Words
such as; Dioctyl sodiumsulfosuccinate, disodium guanylate, hydrolyzed
vegetable protein, and Monosodium glutamate, are all used to enhance
the flavor in foods such as canned meats and meat based foods, dry
mixes, Chinese foods, and frozen meats. The are there to enhance
the perception of taste so that you as consumers think they taste
|GAUR GUM POWDER
|Guar Gum powder is manufactured by mechanical
extraction from the guar seed endosperm which contains about 80% Galactomannan
Refined Guar splits are first obtained by splitting the
guar seed into two halves and dehusking and polishing the grains.
These splits are then pulverized and tailor made for usage in different
industries. After pulverization, sieving is done to get the required
mesh. The sieved gum is then passed through blenders to make it
homogenous. Neelkanth Polymers uses the most modern technology and
equipments at all stages of production to ensure high and consistent
quality of our products.
|Besides above we also deal in Alcohol &
absolute, essential oils, aromatic compounds and organic & inorganic