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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.
E210 - Benzoic acid
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Benzoic acid is a commonly used food preservative, classified under the code E210.
E211-SODIUM BENZOATE
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Sodium benzoate (E211) is a widely used food preservative in the food industry to extend the shelf life of products.
E290-CARBON DIOXIDE
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E290 is the European food additive code for carbon dioxide (CO2). Carbon dioxide is a colorless, odorless gas that occurs naturally in the Earth\'s atmosphere.
E200-SORBIC ACID
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Sorbic acid is an additive used as an antifungal agent and as a preservative (E200) for fruits and vegetables. Therefore, it can be found in various food products based on fruits and vegetables (yogurts, cider, etc.) as well as in light mayonnaises and margarines.
E302-CALCIUM ASCORBATE
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Calcium ascorbate (E302) is a calcium salt of ascorbic acid, also known as vitamin C.
SODIUM ASCORBATE
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Sodium ascorbate is a potent antioxidant; it is widely used in the food industry for food preservation.
E306-TOCOPHEROLS
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E306 corresponds to vitamin E of natural origin. It is a fat-soluble antioxidant. It mainly preserves fats, coloring materials and vitamins from alteration by oxygen.
E466 - Carboxy Methyl Cellulose
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Carboxymethylcellulose or CMC is a gel of synthetic origin. It is a highly hygroscopic cellulose ether. It is often used in the form of its sodium salt, sodium carboxymethylcellulose.
Xanthan Gum
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Xanthan gum is a polysaccharide obtained from the action of a bacterium, Xanthomonas campestris. It is soluble in cold water and is used as a food additive under the code E415 for its thickening and gelling properties to modify the consistency of food.
Pectine
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Commercial pectin (often used to thicken jams and jellies) is extracted from dried apple pomace or dried peels of various fruits. This additive is used as a gelling agent, stabilizer, and coating agent.
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.
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.