Food additive with thickening, filling, anti-caking and emulsifying role. Cellulose is a natural constituent of all plant fibers. For industrial use it is obtained from wood, cotton etc. it comes in the form of E 460(i) – microcrystalline cellulose or E 460(ii) – powdered cellulose. It is used as a substance-support for other food additives. It is used in the quantities on the recipes in dairy products, in sweets, creams, emulsified fat spreads with or without flavors, sauces, snacks, ice creams, processed, preserved fruits and vegetables, meat products, fish, eggs, spices, soups, broths, edible membranes, vegetable protein products, nutritional supplements, mustard, alcoholic and non-alcoholic beverages, dietetic products etc. Cellulose is insoluble and indigestible, having a detoxifying role for the digestive tract.
Food additive with multiple functions. It is a natural product with anti-caking, thickening, emulsifying, glazing role and is a substance-support for other additives and sweeteners. Due to its high temperature stability, this sweetener is successfully used in heat-treated…
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Food additive with artificial sweetener role. Although it has an unpleasant metallic bitter aftertaste, saccharin has been used on a large scale, by both diabetics and the food industry, being 300-500 times sweeter than sugar. Being an intense,…
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Food additive with sweetening role, obtained by chemical processes from regular sugar, being 600 times sweeter than sugar, very stable at any pH and at high temperatures, as well as over time, thus allowing its use in a…
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Food additive with flavor enhancing and sweetening role. It is a natural product, obtained from the katemfe’s fruit seed husks of the Thaumatococcus daniellii shrub that grows in West Africa. As a sweetener, thaumatin is 2000 times sweeter…
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