Food additive in the category of acidity regulators, also being used as flavoring. It enhances the effects of antioxidants and gelling agents and contributes to emulsion formation. Naturally, citric acid is found in every living cell. For industrial use it is obtained from molasses or sugar fermentation in the presence of the mold Asperigillus niger. It is used in the quantities according to the recipes in products based on fruits, vegetables, milk, in non-emulsified and emulsified oils and fats, bakery, pastry, confectionery products etc., as well as in products meant for healthy infants and young children, in quantities according to the recipes.
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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