Food additive with stabilizing, thickening, caking, wetting and substance-support for other sweeteners role.
For industrial use, it is obtained from dextrose, and due to its solubility and its fiber content it is widely used to replace some fats, sugar or starch in confectionery, pastry and bakery products, in dishes based on milk, meat, fruits, eggs, cereals or in various beverages. It can be used in the quantities on the recipes in all types of products
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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