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E950 - Acesulfame Potassium
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Acésulfame K is 150-200 times sweeter than sugar. Acésulfame K is a very stable crystalline sweetener, with a chemical structure similar to saccharin. Acésulfame K is commonly used in combination with aspartame or other sweeteners because it has a synergistic effect to enhance and maintain the sweet taste of foods and beverages.
Aspartame
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Aspartame is an artificial sweetener discovered in 1965. It is a dipeptide composed of two natural amino acids, L-aspartic acid, and L-phenylalanine, the latter in the form of a methyl ester.
E959 - Neohesperidin
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Neohesperidin dihydrochalcone is an intense artificial sweetener (E959) with a high sweetness level (1,500-1,800 times the molar sweetness of sucrose).
Stevia
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Stevia is a sweetener extracted from the leaves of Stevia rebaudiana. It is 250 times sweeter than table sugar and has a licorice aftertaste.
E955 - Sucralose
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Sucralose is an intense artificial sweetener, discovered in 1976. It has a sweetening power 600 to 650 times greater than sugar. It is marketed in France under the trade names Canderel or Aqualoz. It is synthesized from selective chlorination of sucrose.
E966 - Lactitol
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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.
THAUMATINE
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Thaumatin is a natural sweetener and flavor modifier that is derived from the katemfe fruit (Thaumatococcus daniellii), which is native to West Africa.
E460(i) - Microcrystalline Cellulose
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Microcrystalline Cellulose is a term used to refer to refined wood pulp and is used as a texture agent, anti-caking agent, fat substitute, emulsifier, extender, and filler in food production.
E414 - Acacia/Arabic gum
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Gum arabic is extracted from the acacia tree, primarily cultivated in Africa, the Middle East, and certain parts of Asia.
Its main function is to act as a thickener, stabilizer, and emulsifier in foods and beverages. It is used to enhance the texture and viscosity of products.
TARTRAZINE
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Tartrazine, also known by the code E102, is a synthetic coloring widely used in the food industry.
Cochineal Red
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E124 is obtained from the female cochineal insect (Dactylopius coccus), which feeds on certain plants, particularly cacti.
E160A - Carotenoids
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Carotenoids are a group of natural pigments found in many fruits and vegetables. They are classified under the code E160A as a food additive.
CHAMOMILE EXTRACT
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Chamomile extract is derived from chamomile flowers (Matricaria chamomilla or Chamomilla recutita) and is used in various products for its soothing and anti-inflammatory properties.
ROSEMARY EXTRACT
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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.
E1100(i) Amylase
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Amylase is a naturally occurring enzyme found in various organisms, including human saliva, the pancreas, and it can also be obtained from microorganisms such as bacteria and yeast.
MALTASE
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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.