Food additives with stabilizing, sequestrant, antioxidant, thickening and emulsifying role. They are obtained from animal or plant fats and are used in the quantities on the recipes in milk products (flavored or unflavored yoghurts, sour cream, cheese, powdered milk), pastries, confectioneries, ice cream, desserts based on eggs, cereals, starch or fruits, vegetables and fruits preserved in vinegar or pasteurized, meat products, fish, sauces, soups, broths, spices, salads, margarine, mayonnaise and other emulsified fats, doughs, dietetic dishes, food supplements, soft drinks, beer, cider, fruit wines and other alcoholic beverages.
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…
details
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,…
details
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…
details
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…
details
