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VITAMIN AD3

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Vitamin AD3 is a combination of fat-soluble vitamins, comprising Vitamin A and Vitamin D3. This combination is often used in various medical and agricultural applications due to its health benefits and essential role in metabolism.

E535 - SODIUM FERROCYANIDE

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Sodium ferrocyanide, also known as tetrasodium hexacyanoferrate(II) or sodium yellow prussiate, is a complex salt with the formula Na4[Fe(CN)6], typically decahydrated. It exists in the form of pale yellow crystals that are soluble in water.

E121-RED

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The food additive E121 is Ammoniacal Red, also known as Allura Red AC.

Hydrogen Peroxide

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Hydrogen peroxide is a chemical compound composed of two hydrogen atoms and two oxygen atoms. Its chemical formula is H₂O₂.

E1400 - Maltodextrin

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Maltodextrin (E1400) is a polysaccharide composed of several glucose units. It is derived from starch, typically from corn, potatoes, or rice.

Fish Gelatin

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Fish gelatin is an alternative to porcine or bovine gelatin. Primarily used as a gelling agent, but also as a foaming or clarifying agent, stabilizer, emulsifier, thickener and binder.

LACTOSE

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Lactose is a disaccharide sugar composed of two simple sugar molecules, glucose and galactose. It is primarily found in milk and dairy products.

VITAMIN B6

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Vitamin B6, also known as pyridoxine, is a water-soluble vitamin that plays an essential role in several biological functions of the human body.

Butter

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Melted butter flavor used to improve culinary preparations for pastry (dessert creams, ice creams, mousses, etc.) or cooking (sauces, creams, soups, etc.) This flavor does not on its own replace the main flavor of the food, it is simply intended to enhance the taste.

Mango - Aroma

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Mango flavor is a flavoring substance designed to replicate the characteristic taste of mango.

Hemicellulase

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Hemicellulose is composed of several different types of monosaccharide heterogeneous polymers; these sugars are five to six carbon sugars, including xylose, arabinose, mannose, galactose, and so on. In wood, xylan hemicellulose in tissues represents 50% of the total, combining on the surface of cellulose and interconnecting with microfibrils, forming a fibrous network in the shape of a disc connected cell structure.

Orange Fiber

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Orange fiber refers to the dietary fiber derived from oranges. This type of fiber is obtained from the peel or pulp of oranges and is known for its potential health benefits. It contains a combination of soluble and insoluble fibers, contributing to overall digestive health.

Buttermilk Powder

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Buttermilk powder, a substitute for skimmed milk powder, is a whitish liquid extracted from the churn or butyrator during phase inversion. Its composition is close to that of skimmed milk.