Food additive with caking, thickening, stabilizing, emulsifying and substance-support role.
It is a so-called “modified starch”, that is a starch subject to a certain chemical process for the purpose of improving and adapting its properties to certain conditions, such as: raising stability at very high or very low temperatures, in acidic or alkaline environments, lenghtening or shortening of coagulation or gelling time, the ability to coagulate in the cold, texture modifying etc.
Modified starch has a high capacity to absorb water, to partially substitute fats, to form emulsions, being used in products based on milk, meat, eggs, fats, cereals, in confectionery, bakery or pastry products, in cans of fruits, vegetables, fish, in sauces, spices, concentrated soups, creams, puddings, various desserts, in flavored alcoholic and non-alcoholic beverages etc.
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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