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Aroma - Pistachio
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The pistachio flavor is a food additive used to give food and beverages the characteristic taste of pistachio.
Caramel
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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.
Cassis
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"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.
E1102 - Glucose Oxydase
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The E1102, also known as glucose oxidase, is an enzyme used in the food industry and other fields.
Yeast extract
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Yeast extract is a product derived from yeast, single-celled microorganisms belonging to the fungus kingdom. This extract is used in various applications, primarily in the food industry for its flavoring and nutritional properties.
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.