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.

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.

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.

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.

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.

Food additive E151, also known as Brilliant Black BN, is a black food coloring.

Sodium lactate is the sodium salt of lactic acid, which is an organic acid produced naturally in human metabolism.

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.

Fructose is a simple sugar naturally present in fruits and honey. It is also manufactured in the industry and available on the market as a sweetening agent.

Lipases are enzymes found in various organisms, including plants, animals and microorganisms such as bacteria and fungi. Lipases used in the food industry can be derived from a variety of sources, including microorganisms and plants.

Potassium citrate is the potassium salt of citric acid (E330). It is a natural acid present in most fruits.

"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.

Riboflavin, also known as vitamin B2, is a food additive classified under the code E101.

 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.

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

Condensed milk is a form of cow\'s milk from which water has been removed, typically through the process of evaporation.