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Primary and modified starches
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Starch is a complex carbohydrate (sugar) composed of chains of D-glucose molecules (simple sugar). It is a reserve molecule for higher plants and a common element in human diet.
Carob Flour
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Composed of 40% sugars, 35% starch, 7% proteins, and, to a lesser extent, tannins and minerals such as calcium and magnesium.
WHEAT GLUTEN
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Wheat gluten is a protein found in wheat (Triticum aestivum) and other related grains, such as barley and rye. Gluten is responsible for the elastic structure of bread dough and gives baked goods their characteristic texture.
E322- SOYBEAN LITHIN
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E322, also known as lecithin, is a food additive that is often extracted from soy lecithin.
E331-SODIUM CITRATE
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Sodium citrate is the sodium salt of citric acid (E330), a natural acid found in most fruits. On an industrial scale, it is produced by cultivating a fungus (Aspergillus niger) in a sugary nutrient solution.
Trehalose
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Trehalose is a sugar, more precisely a non-reducing disaccharide. In contrast to sucrose, which is composed of a glucose molecule linked to a fructose molecule.
E952- Cyclamate
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Cyclamate (or sodium cyclamate) is an artificial sweetener discovered in 1937 at the University of Illinois by a student named Michael Sveda.
Cyclamate is also known under the number E952.
E968 - Erythritol
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Erythritol is a natural sweetener that is part of the polyol family.
E170 - Calcium Carbonate
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Calcium carbonate is composed of carbonate ions and calcium ions. This white substance has a molar mass of 100.1 g/mol. Calcium carbonate is the major compound found in limestones like chalk, but also in marble.
E961-NEOTAME
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Neotame (E961) is an artificial sweetener which belongs to the family of new generation sweeteners, derived from aspartame.
E300-ASCORBIC ACID
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Ascorbic Acid, or oxo-3-gulofuranolactone, is an organic acid with antioxidant properties. It is present in an enantiomerically pure form in lemons, fruit juices, and fresh vegetables.
Magnesium Stearate
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Magnesium stearate is a magnesium salt of stearic acid, a fatty acid naturally present in many foods of animal and plant origin.
BEEF GELATIN
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Beef gelatin is a protein obtained from the collagen in the connective tissues, bones, and skin of cattle. Gelatin is a common ingredient in the food industry and is widely used for its gelling, thickening, and stabilizing properties.
Fish Gelatin
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Fish gelatin is an alternative to porcine or bovine gelatin. Primarily used as a gelling agent, but also as a foaming or clarifying agent, stabilizer, emulsifier, thickener and binder.