Food additive with stabilizing, defoaming, sequestrant and substance-support for other flavors role.
It is obtained from citric acid, being an oily, odorless and colorless liquid, used for stabilizing egg white foam in the quantity on the recipe and also as a solvent for flavors. In foods that are ready for consumption it is not allowed to have a quantity higher than 3g/kg, and in beverages is not allowed to have a quantity higher than 1g/l
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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