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CALCIUM ORTHOPHOSPHATE
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Calcium phosphate is mainly used as an antioxidant but it can also be used as an acidity regulator, anti-caking agent, emulsifier, firming agent, raising agent, sequestrant, stabilizer or thickener.
MAGNESIUM ORTHOPHOSPHATE
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The term magnesium phosphate is the generic name for inorganic magnesium salts derived from phosphoric acid.
E451 - Triphosphate
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E451, or triphosphate, is a food additive used in the food industry. This is the sodium salt of the penta anion polyphosphate, which is the conjugate base of triphosphoric acid.
E452 - Polyphosphates
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Polyphosphates are chemical compounds belonging to the polyphosphate family. They are used in various industrial applications, including the food industry.
Natamycin
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E235 is the European food additive code for natamycin. Natamycin is a naturally occurring antifungal agent produced by the bacterium Streptomycesnatalensis. It is commonly used as a food preservative to inhibit the growth of molds and yeast in various food products.
Gelatin
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Gelatin is a protein obtained from animal collagen, typically derived from the skin and bones of cows or pigs. It is commonly used in the food industry as a gelling agent, stabilizer, thickener, and texture enhancer.
Monostearin
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Monostearin, or E471, is an ester of glycerol and stearic acid. It is a food additive commonly used in various food products due to its emulsifying and stabilizing properties.
E574 - GLUCONIC ACID
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Gluconic acid is a widely distributed acid found in both animals and plants. It is most often incorporated into a larger molecule, as is the case in various gums.
E427-CASSIA GUM
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E427 is a food additive known as "Cassia gum." It is a natural thickening agent obtained from the endosperm of Senna obtusifolia (also known as Cassia obtusifolia or Cassia tora) seeds, which are native to India.
DELTA TOCOPHEROL
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E309 is synthetic d-tocopherol (vitamin E). As a fat-soluble antioxidant, it mainly protects fats, coloring materials and vitamins from oxygen deterioration.
Sodium Glutamate
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Sodium glutamate is the sodium salt of glutamic acid, a non-essential amino acid. It is commonly used as a flavor enhancer in the food industry due to its ability to improve and intensify the flavor of foods. It is often associated with the umami taste, considered the fifth basic taste after sweet, salty, sour, and bitter.
Disodium Inosinate
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Disodium inosinate, with the E631 code according to the International Numbering System for Food Additives, is a flavor enhancer commonly used in the food industry. It belongs to a class of compounds known as nucleotides and is often used in conjunction with monosodium glutamate (MSG) to enhance the savory or umami flavor in various food products.
LACTOSE
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Lactose is a disaccharide sugar composed of two simple sugar molecules, glucose and galactose. It is primarily found in milk and dairy products.