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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.
LACTOSE
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Lactose is a disaccharide sugar composed of two simple sugar molecules, glucose and galactose. It is primarily found in milk and dairy products.
E101 - Riboflavin
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Riboflavin, also known as vitamin B2, is a food additive classified under the code E101.
E120 - Carmine
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Carmine, also known by the code E120, is a natural food coloring obtained from cochineal insects. Cochineal insects are parasitic insects that feed on certain plants, and carmine colorants are extracted from the female cochineal (Dactylopius coccus).
Potassium Tartrate
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Potassium tartrate is the potassium salt of tartaric acid, a natural substance found in grapes.
Sodium Alignates
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Sodium alginate or sodium polymannuronate, is a food additive, used in drinks, consisting of alginate and sodium.
DISODIUM CALCIUM
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Disodium Calcium appears as a white crystalline powder that is odorless, slightly soluble in water, and inflammable at high temperatures. This compound is stable and widely used in various industrial and food sectors.
Glucose syrup
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Glucose syrup is a widely used ingredient in the food industry. It can be obtained through enzymatic hydrolysis of starch, with a DE (Dextrose Equivalent) higher than 20.