Acidulants
Collectors
Dust Suppressants
Explosives and Blasting Agents
Flocculants and Coagulants
Frothers
Leaching Agents
pH Modifiers
Precious Metal Extraction Agents
Antioxidants(plastic)
Colorants (Pigments, Dyes)
Fillers and Reinforcements
Flame Retardants
Monomers
Plasticizers
Polymerization Initiators
Stabilizers (UV, Heat)
Antifoaming Agents
Chelating Agents
Coagulants and Flocculants
Corrosion Inhibitors
Disinfectants and Biocides
Oxidizing Agents
pH Adjusters
Scale Inhibitors( water)
Antioxidants(cosmetic)
Emollients
Fragrances and Essential Oils
Humectants
Preservatives
Surfactants(cosmetic)
Thickeners
UV Filters
Admixtures
Waterproofing Agents
Sealants and Adhesives
Curing Compounds
Concrete Repair Chemicals
Anti-Corrosion Coatings
Surfactants(cleaning)
Builders
Enzymes
Solvents (Cleaning)
Fragrances
Bakers USP Grade represents a category of high-purity chemicals manufactured by J.T. Baker (a subsidiary of Avantor) that complies with the exacting standards set by the United States Pharmacopeia (USP). These chemicals are rigorously tested and certified to meet strict specifications for identity, potency, purity, and performance, ensuring their suitability for pharmaceutical, medical, and high-precision laboratory applications. Baker’s USP Grade materials are produced under Good Manufacturing Practices (GMP), with thorough documentation and quality control to guarantee batch-to-batch consistency and traceability. They are designed to minimize impurities such as heavy metals, residual solvents, and microbial contaminants, making them ideal for use in drug formulations, active pharmaceutical ingredients (APIs), excipients, and diagnostic products. Commonly used examples include solvents, buffers, and reagents like USP-grade water, sodium chloride, and hydrochloric acid. Trusted by pharmaceutical companies and research laboratories, Baker’s USP Grade chemicals uphold the highest standards of safety and efficacy, aligning with FDA and global regulatory requirements to ensure compliance in critical healthcare and scientific applications.
Corn Starch Food Grade
Corn Starch Food Grade is a fine, white, powdery carbohydrate extracted from the endosperm of corn kernels (Zea mays). It is a natural, tasteless, and odorless polysaccharide composed primarily of amylose and amylopectin. Corn starch is widely used as a thickening, stabilizing, and binding agent in food products due to its excellent gelatinization properties. It serves as a gluten-free alternative to wheat flour in many culinary and industrial applications. Corn starch is valued for its versatility, digestibility, and neutral flavor profile, making it a staple ingredient in both home cooking and commercial food production.
Corn Syrup
Corn Syrup is a viscous, sweet liquid derived from the enzymatic hydrolysis of corn starch. It consists primarily of glucose and maltose along with higher saccharides, providing sweetness, viscosity, and moisture retention in food formulations. Corn Syrup is widely used in food and beverage industries as a sweetener, humectant, and texture enhancer. Its ability to prevent crystallization and retain moisture makes it essential in confectionery, baking, and processed foods. Industrial grades of corn syrup are also used in pharmaceuticals and other manufacturing applications where its binding and stabilizing properties are valued.
Cream of Tartar
Cream of Tartar, chemically known as Potassium Hydrogen Tartrate (KC4H5O6), is a fine, white, acidic powder that is a byproduct of winemaking. It is a natural crystalline acid salt obtained from tartaric acid during the fermentation of grapes. This odorless and tasteless powder is widely used in culinary, pharmaceutical, and industrial applications due to its stabilizing, acidifying, and leavening properties. Cream of Tartar is valued for its ability to stabilize egg whites, prevent sugar crystallization, and act as an acidulant in various formulations.
Desiccated Coconut 25kg
Desiccated Coconut is finely shredded, dried coconut meat derived from mature coconuts (Cocos nucifera). It is produced by removing the coconut water, then drying the white coconut kernel to reduce moisture content to less than 3%. The drying process preserves the natural flavor, aroma, and nutritional content while extending shelf life. Desiccated coconut is commonly available in various particle sizes and grades, suitable for culinary, bakery, confectionery, and food processing applications. It is valued for its rich texture, nutty flavor, and ability to add moisture and fat to food products.
Dextrose Monohydrate
Dextrose Monohydrate is a crystalline form of glucose containing one molecule of water (monohydrate). It is a primary carbohydrate source widely used in pharmaceutical, food, and clinical nutrition applications. It provides readily available energy, serves as a sweetening agent, and acts as an osmotic agent in formulations. Dextrose Monohydrate meets pharmacopoeial standards (such as BP, USP) ensuring high purity, consistency, and safety for use in medical and food-grade products. Its solubility and stable crystalline form make it suitable for intravenous fluids, oral rehydration solutions, and food industry applications.
Dicalcium Phosphate (DCP)
Dicalcium Phosphate (DCP) is an inorganic compound commonly used as a dietary supplement, food additive, and a key raw material in pharmaceuticals and animal nutrition. It appears as a white crystalline powder or granules and provides a highly bioavailable source of calcium and phosphorus, essential minerals for bone health, metabolic functions, and overall growth. DCP is widely used in the feed industry, pharmaceutical manufacturing, food processing, and various industrial applications, appreciated for its purity, stability, and nutritional value.
Distilled Monoglycerides (DMG)
Distilled Monoglycerides (DMG) are purified monoglycerides derived from the glycerolysis of edible fats and oils, followed by a distillation process that removes impurities and enhances purity. They are colorless to pale yellow, odorless, and possess excellent emulsifying properties. DMG is widely used in food, pharmaceutical, and cosmetic industries due to its surface-active properties, ability to stabilize emulsions, and function as an anti-caking and lubricating agent. The distilled grade ensures high purity and low free fatty acid content, making it suitable for sensitive applications.
Erythrosine
Erythrosine is a high-purity red synthetic dye classified as a tetraiodofluorescein salt, commonly used as a colorant in food, cosmetics, pharmaceuticals, and industrial applications. It is a water-soluble, dark red to reddish-brown powder with excellent tinting strength and brightness. Erythrosine is valued for its vivid red color, good stability under normal conditions, and compatibility with a variety of formulation systems. It is widely used to impart red hues in candies, beverages, cosmetics, and diagnostic reagents.
High Gluten Wheat Flour
High Gluten Wheat Flour is a finely milled powder derived from hard wheat varieties known for their high protein content, typically ranging from 12% to 14.5%. This flour has a superior gluten-forming capacity which imparts strong dough elasticity and excellent gas retention properties. It appears as an off-white to pale yellow powder with a neutral to slightly nutty aroma. High Gluten Wheat Flour is prized in baking industries and food manufacturing for producing products with enhanced chewiness, volume, and texture. It is essential for applications requiring strong dough structure and resilience.
Icing Sugar
Icing Sugar, also known as powdered sugar or confectioners’ sugar, is a finely ground sugar with a powdery consistency. It is typically made by milling granulated sugar into a fine powder and blending it with a small amount of anti-caking agent (usually cornstarch or tricalcium phosphate) to prevent clumping. Icing Sugar is white, odorless, and has a sweet taste. It is widely used in baking, confectionery, and culinary applications to provide sweetness, texture, and decorative finishes.
Icing Sugar Super refined
Icing Sugar Super refined, also known as powdered sugar or confectioners' sugar, is a finely ground white sugar produced by milling granulated sugar into a smooth, powdery form. This grade of icing sugar has an ultra-fine texture with a particle size typically less than 50 microns, ensuring quick solubility and a smooth finish. It often contains a small percentage of anti-caking agent such as cornstarch or tricalcium phosphate to prevent clumping. Super refined icing sugar is widely used in baking, confectionery, and food processing industries for its fast-dissolving and smooth blending characteristics.
Lactose Monohydrate mesh
Lactose Monohydrate mesh is a fine, white, crystalline powder derived from milk sugar with a particle size of 200 mesh, indicating very fine granules. It is widely used in pharmaceutical, food, and confectionery industries as a filler, binder, and stabilizer. Lactose Monohydrate is valued for its excellent compressibility, low hygroscopicity, and compatibility with many active pharmaceutical ingredients (APIs). The monohydrate form contains one molecule of water, enhancing its stability and flow properties.
Liquid Glucose
Liquid Glucose is a viscous, clear to pale amber syrup primarily composed of glucose and other saccharides. It is produced by the enzymatic hydrolysis of starch derived from corn, wheat, or potatoes. Known for its high sweetness and excellent moisture-retention properties, Liquid Glucose is widely used in the food and beverage industry to enhance texture, sweetness, and shelf life. It also acts as a humectant and crystallization inhibitor, improving the quality and consistency of various processed foods.
Magnesium Carbonate Light
Magnesium Carbonate Light is a fine, white, odorless powder primarily composed of magnesium carbonate (MgCO₃). It is characterized by its light texture and high purity. This mineral compound is widely used across various industries due to its excellent absorption properties, mild alkalinity, and non-toxic nature. Magnesium Carbonate Light is commonly employed as an antacid, drying agent, filler, and flow aid in food, pharmaceutical, cosmetic, and industrial applications.
Malt Extract
Malt Extract is a concentrated syrup or powder derived from malted barley or other cereal grains through enzymatic extraction. It is produced by steeping, germinating, and drying grains, then mashing and concentrating the liquid extract. Rich in sugars (mainly maltose), amino acids, vitamins (notably B-complex), and minerals, malt extract is valued for its natural sweetness, nutritional content, and fermentable properties. Available in liquid (syrup) or dry (powdered) forms, it is widely used in the food, beverage, pharmaceutical, and animal nutrition industries.
Maltitol Powder
Maltitol Powder is a white, crystalline polyol (sugar alcohol) derived from hydrogenated maltose obtained from starch sources like corn or wheat. It is a low-calorie, high-sweetness sugar substitute with about 90% the sweetness of sucrose but significantly fewer calories (approximately 2.1 kcal/g vs. 4 kcal/g for sugar). It has excellent solubility, low hygroscopicity, and provides a clean, sweet taste without an aftertaste. Maltitol Powder is widely used in food, pharmaceutical, and nutraceutical applications for its sugar-like properties, making it suitable for diabetic, low-carb, and dental-friendly formulations.
Maltodextrin
Maltodextrin is a white, odorless, tasteless polysaccharide produced from partial hydrolysis of starch (typically corn, potato, rice, or wheat starch). It consists of short chains of D-glucose units and is classified by its dextrose equivalent (DE), typically ranging from 3 to 20. Maltodextrin is easily digestible, water-soluble, and has a mildly sweet to nearly neutral flavor depending on its DE value. It is widely used in food, pharmaceutical, and industrial applications as a filler, thickener, bulking agent, and carrier, owing to its excellent functionality and safety.
Tartaric Acid
Tartaric Acid is a naturally occurring organic acid found in many plants, particularly grapes. It is widely used in the food, pharmaceutical, and chemical industries due to its acidic properties and ability to act as a chiral building block in synthesis. This crystalline acid enhances flavor, stabilizes products, and serves as a key ingredient in baking powders, effervescent tablets, and various industrial applications.
Xylanase Baking Enzymes
Xylanase Baking Enzymes are specialized enzymes used in the baking industry to improve dough handling, bread volume, crumb structure, and overall product quality. These enzymes catalyze the breakdown of xylans (non-starch polysaccharides in cereal cell walls), reducing dough viscosity and enhancing gas retention during fermentation. This results in improved texture, softness, and shelf life of baked goods.
Xylitol
Xylitol is a naturally occurring sugar alcohol used as a low-calorie sweetener. It is derived primarily from plant materials such as birch wood and corn cobs. Xylitol has sweetness comparable to sucrose but with fewer calories, making it popular in sugar-free and diabetic-friendly food products. It also exhibits dental health benefits by reducing the risk of cavities.
