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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.
CACAO POWDER
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Cocoa is the powder obtained after grinding the kernel of fermented and roasted cocoa beans, produced by the cocoa tree.
Chocolate Powder
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Cocoa powder is a food product that is typically made from cocoa powder, sugar, and sometimes other ingredients such as powdered milk.
E552 - Calcium Silicate
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Calcium silicate is a food additive identified under the code E552 according to the international classification of food additives.
E553b - Talc
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Synthetic or mineral anti-caking agent, used with colorants and in foods in tablet, lozenge, and dragee form. No known risks.
Silicon Dioxide
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Silicon dioxide, or silica, is a chemical compound with the formula SiO2. It is a colorless solid present in abundance in the natural environment and in various living beings.
E410 - Carob Gum
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Carob gum is a food additive identified with the code E410 in the international classification of food additives.
ETHYL VANILLIN
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Ethylvanillin is an aromatic aldehyde close to vanillaldehyde in the presence of an additional carbon group. It is widely used for its vanilla smell in the perfume and flavor industry.
MALTOL
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E636 is the European food additive code for Maltol. Maltol is a naturally occurring organic compound with a sweet aroma. It is commonly used as a flavoring agent in the food industry.
Ethyl Maltol
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Ethyl maltol is a chemical compound used as a food additive and flavoring.
Spice oleoresins
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Spice oleoresin is a concentrated extract of spices that is used as a flavoring agent in the food industry.
Vanilla Pods
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Vanilla is a spice derived from the fruit of certain tropical, vining orchids of Mesoamerican origin, primarily of the species Vanilla planifolia. It comes in the form of shiny black sticks, commonly known as "vanilla pods."
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.
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.