e1103 Invertase

Food additive with stabilizing and bonding role.
It is an enzyme that decomposes sugar (sucrose) into fructose and glucose, usually in an inverted sugar syrup form. Naturally, invertase is synthesized by bees, which use it to produce honey from nectar. For food use, invertase is obtained from yeasts. It is used in some fine chocolate products, as well as in some fine confectionery or pastry products, according to the quantities on the recipes

Other additives

e953 Isomalt
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…
e955 Sucralose
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…
e957 Thaumatin
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…
Food additives