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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.
Condensed Milk
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Condensed milk is a form of cow\'s milk from which water has been removed, typically through the process of evaporation.
Dairy protein isolate
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Dairy protein isolate is a form of protein derived from milk. It is produced by isolating proteins from whey (often called whey protein isolate) or casein.
WHEY PROTEINS
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Whey is the residual liquid part after the coagulation of milk. Whey is composed of about 94% water, sugar, proteins, and very little fat.
E160b-ANNATO
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Annatto, also known as annatto, is a natural food coloring extracted from the seeds of the Bixa orellana tree, a tree native to tropical regions of South America.
E121-RED
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The food additive E121 is Ammoniacal Red, also known as Allura Red AC.
Chlorophyll
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E140(i) refers to chlorophyll, the natural colorant extracted from green plants using various solvents. E140(ii) refers to chlorophyllins, which are derivatives of chlorophyll obtained through saponification. They are more soluble than chlorophylls, hence their use.
Azorubine
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Azorubine or carmoisine is a red food dye identified by the number E122. This nitrogenous compound is a disodium salt of hydroxy-1-2 naphthalenesulfonic-4 acid.
E154 - Brown
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Brown FK, or E154, is a blend of six synthetic azo dyes derived from naphthalene.
E202-POTASSIUM SORBATE
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Potassium sorbate (E202) is a potassium salt of sorbic acid. It is commonly used as a food preservative to inhibit the growth of molds and yeasts, thereby helping to extend the shelf life of foods.