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Soy Protein
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Soy proteins are a versatile and nutritious alternative to animal proteins, and their use has become widespread in a variety of food products to meet the needs of consumers seeking more sustainable and plant-based options.
Maltose
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Maltose is a natural source of glucose and plays a crucial role in carbohydrate digestion. It is also used in various industrial processes, especially in the production of fermented beverages like beer. Although less sweet than some other sugars, it contributes to the sweet taste of certain foods and drinks.
Maltitol
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E965, also known as maltitol, is a polyol sweetener from the polyol family (or sugar alcohols).
Vegetable Charcoal
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E153, also known as vegetable charcoal, is a naturally occurring food coloring used to color certain food products.
E1204 - Pullulan
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E1204, also known as pullulan, is a food additive used in the food industry as a thickening and stabilizing agent.
E953 - Isomalt
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E953, also known as isomalt, is a polyol sweetener widely used in the food industry. It belongs to the family of polyol sweeteners, which are sugar alcohols.
Cocoa paste
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Cocoa paste, also known as cocoa mass or cocoa liquor, is a solid, melting substance produced from cocoa beans (Theobroma cacao). It is a fundamental component in chocolate manufacturing.
Cocoa butter
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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.
E417 - Tara Gum
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E417, also known as tara gum, is a natural food additive extracted from the seeds of the tara tree (Caesalpiniae Spinoza), a tree native to Peru.
Quinine HCL
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Quinine HCl, also known as quinine hydrochloride, is a form of quinine salt, a natural alkaloid found in the bark of the cinchona tree (Cinchona).
E466 - Sodium Carboxymethylcellulose
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E466, also known as sodium carboxymethylcellulose, is a food additive used in the food industry, pharmaceuticals and other applications.
E1413 - Modified Starch
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Modified starch (E1413) ,is often used in the food industry for its thickening, gelling, and stabilizing properties.
Native Starch
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Native starch is a type of starch that has not undergone significant chemical or physical changes from starch as it occurs naturally in plants. It is extracted from sources rich in starch, such as corn, potato, wheat or tapioca.
Aroma - Apricot
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It refers to a flavoring or aromatic essence that is used to impart the taste and aroma of apricots to various food and beverage products.