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, 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 is a disaccharide sugar composed of two simple sugar molecules, glucose and galactose. It is primarily found in milk and dairy products.

Sodium lactate is the sodium salt of lactic acid, which is an organic acid produced naturally in human metabolism.

WPC, also known as Whey Protein Concentrate, is a concentrate of whey protein with a whey protein content ranging from 15% to 80%. ... WPC is typically produced using whey ultrafiltration, and protein concentration can be increased through the use of diafiltration.

Vitamin AD3 is a combination of fat-soluble vitamins, comprising Vitamin A and Vitamin D3. This combination is often used in various medical and agricultural applications due to its health benefits and essential role in metabolism.

Cholecalciferol, commonly known as Vitamin D3, is a specific form of Vitamin D. This fat-soluble molecule plays an essential role in various biological processes and is known for its multiple health benefits.

Vitamin E, often marketed under the name "Vitamin E 50," is a fat-soluble antioxidant essential for the human body. This specific form of vitamin E, with a concentration of 50%, is commonly used in various applications, including food, cosmetics, and health products.

Vitamin K3 is distinct from natural forms of vitamin K, such as vitamin K1 (phylloquinone) found in green vegetables, and vitamin K2 (menaquinone) found in certain fermented food products.

Glucanases are enzymes that have the ability to break down glucans, which are polysaccharides composed of multiple glucose units linked together. These enzymes play a key role in breaking down the cell walls of plants, fungi, and bacteria.

Acetic acid, also known as ethanoic acid, is a chemical compound belonging to the carboxylic acid family. It is widely utilized in various applications, including the food industry, vinegar production, and the chemical and pharmaceutical industries.

Calcium Lactate is the calcium salt of lactic acid (E270). Of natural origin, it serves as an antioxidant. Additionally, it functions as an acidity regulator, humectant, emulsifier, thickener, and firming agent. Its use is permitted in numerous food products.

Potassium citrate is the potassium salt of citric acid (E330). It is a natural acid present in most fruits.

Sodium nitrite is used in the food industry, primarily as a food additive for its preservation and color-enhancing properties.

Phosphoric acid is a mineral triacid. The first function is that of a strong acid, the second that of a weak acid, and the third that of a very weak acid. The three bases formed are dihydrogen phosphate (H2PO4-), hydrogen phosphate (HPO4^2-), and orthophosphate (PO4^3-)