No products in the cart.
AMMONIUM CHLORIDE
Ammonium chloride (NH4Cl) is a chemical compound formed by the combination of ammonium ions (NH4+) and chloride ions (Cl-).
MALTASE
Maltase is an enzyme involved in carbohydrate degradation. Specifically, maltase catalyzes the conversion of maltose into glucose. Maltose is a disaccharide composed of two glucose molecules linked together.
Beta-Glucan
Beta-glucan is a polysaccharide, meaning a molecule composed of multiple glucose units. It is primarily found in the cell walls of certain organisms such as fungi, algae, oats, and barley. Beta-glucan has been studied for its various health benefits, particularly concerning the immune system and cardiovascular health.
E151 - Black
Food additive E151, also known as Brilliant Black BN, is a black food coloring.
E1102 - Glucose oxydase
The E1102, also known as glucose oxidase, is an enzyme used in the food industry and other fields.
E296 - MALIC ACID
Malic acid is an organic compound with the molecular formula C4H6O5. It contributes to the pleasantly sour taste of fruits and is used as a food additive. Malic acid has two stereoisomeric forms (L- and D-enantiomers), although only the L-isomer exists naturally. Malic acid is highly hygroscopic, soluble in water and ethanol. It has a special pleasant acidity.
E427-CASSIA GUM
E427 is a food additive known as "Cassia gum." It is a natural thickening agent obtained from the endosperm of Senna obtusifolia (also known as Cassia obtusifolia or Cassia tora) seeds, which are native to India.
Calcium
Calcium is a chemical element with the symbol Ca and atomic number 20. It is an essential mineral for living organisms, including humans, and plays a crucial role in various physiological processes.
Cocoa butter
Cocoa butter is a vegetable fat obtained from pressing cocoa beans to extract cocoa powder. Its color ranges from ivory yellow to brown. It is used in the composition of chocolate.
E966 - Lactitol
Lactitol, identified by the number E966, is a polyol derived from lactose, the sugar present in milk. It is widely used as a sweetener and texturizing agent in various food and pharmaceutical products, providing an alternative to traditional sugars while imparting specific properties.
Ammonium Chloride
Ammonium chloride (NH4Cl) is a chemical compound formed by the combination of ammonium ions (NH4+) and chloride ions (Cl-).
Nut
Nuts are dried fruits composed of a hard outer shell that protects the edible seed inside. There are many varieties of nuts, each with their own taste, texture and nutritional value.
Sodium Orthophosphate
Sodium phosphate is mainly used as an antioxidant but it can also be used as an acidity regulator, emulsifier, humectant, raising agent, sequestrant, stabilizer or thickener.
Condensed Milk
Condensed milk is a form of cow\'s milk from which water has been removed, typically through the process of evaporation.
CALCIUM LACTATE
Calcium Lactate is the calcium salt of lactic acid (E270). Of natural origin, it serves as an antioxidant. Additionally, it functions as an acidity regulator, humectant, emulsifier, thickener, and firming agent. Its use is permitted in numerous food products.