Glucanases are enzymes that have the ability to break down glucans, which are polysaccharides composed of multiple glucose units linked together. These enzymes play a key role in breaking down the cell walls of plants, fungi, and bacteria.

Caramel flavor is a preparation used to impart a sweet and characteristic caramel taste to various food products. It is widely used in the food industry to enhance the flavor of many preparations.

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.

Adipic Acid is naturally found in rhubarb and beets. It can also be produced synthetically for industrial use. It is a relatively mild acidifier, permitted in a very limited range of products.

Carotenoids are a group of natural pigments found in many fruits and vegetables. They are classified under the code E160A as a food additive.

Xylitol is a polyol sweetener, also known as birch sugar.

Butter vanilla flavor is a delightful combination of butter and vanilla flavors, creating a distinct taste that evokes creamy and sweet sensations. Used in various culinary and food applications, this flavor adds a distinctive and pleasant touch to many products.

E575 refers to glucono delta-lactone (GDL), which is a food additive used primarily as an acidulant, sequestrant, and leavening agent. 

"cassis" is commonly used in French cuisine and beverages. The flavor of cassis, whether in the form of the fruit or the liqueur, is distinctive and contributes a unique profile to various dishes and drinks.

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.

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.

E392 is the European food additive code for rosemary extract. In French, it is referred to as "Extrait de romarin." Rosemary extract is derived from the rosemary plant (Rosmarinus officinalis) and is used as a natural antioxidant in the food industry.

 Sweet almonds come from the Prunus dulcis tree, which is a species of tree native to the Middle East but is now grown in many regions around the world.

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.

The E1102, also known as glucose oxidase, is an enzyme used in the food industry and other fields.

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.