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E130 - Blue
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Food coloring, Bright Blue (colorant that gives a blue or green hue to foods).
Lemon zest
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Lemon zest flavor is a natural and nature-identical lemon flavor formulated with essential oils. It combines the fruity flavor of lemon juice with the bitterness of the zest. Uses: Pastries, creams, cake and cookie dough.
E900 - Polydimethylsiloxane
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Polydimethylsiloxane (PDMS), also known as dimethicone, is a silicone polymer widely used in the food, cosmetic, pharmaceutical, and industrial industries.
Colloidal Microcrystalline Cellulose
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As an excipient, cellulose powders are mainly used, often commercially referred to as "microcrystalline cellulose." It is a white powder, insoluble in water, but it disperses in water, forming a stable gel.
Maltodextrin
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Maltodextrin (E1400) is a polysaccharide composed of several glucose units. It is derived from starch, typically from corn, potatoes, or rice.
Emulsifiers
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Emulsifiers are chemical compounds used to stabilize mixtures of substances that would otherwise tend to separate, such as oil and water. In the food and cosmetic industries, they play a crucial role in enabling the creation of stable emulsions, which is essential for many finished products.
Iron
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These are general aspects of iron, and its significance varies across scientific, industrial, and nutritional contexts.
Calcium
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Calcium is a chemical element with the symbol Ca and atomic number 20. It is an essential mineral for living organisms, including humans, and plays a crucial role in various physiological processes.
E417 - Tara Gum
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E417, also known as tara gum, is a natural food additive extracted from the seeds of the tara tree (Caesalpiniae Spinoza), a tree native to Peru.
E466 - Sodium Carboxymethylcellulose
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E466, also known as sodium carboxymethylcellulose, is a food additive used in the food industry, pharmaceuticals and other applications.
E1413 - Modified Starch
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Modified starch (E1413) ,is often used in the food industry for its thickening, gelling, and stabilizing properties.
Native Starch
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Native starch is a type of starch that has not undergone significant chemical or physical changes from starch as it occurs naturally in plants. It is extracted from sources rich in starch, such as corn, potato, wheat or tapioca.