E466, also known as sodium carboxymethylcellulose, is a food additive used in the food industry, pharmaceuticals and other applications.

Modified starch (E1413) ,is often used in the food industry for its thickening, gelling, and stabilizing properties.

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.

 It refers to a flavoring or aromatic essence that is used to impart the taste and aroma of apricots to various food and beverage products.

Peach aroma is an aromatic substance used to impart a peach flavor to various food products, beverages, bakery items, confectioneries, and even personal care products.

Mango flavor is a flavoring substance designed to replicate the characteristic taste of mango.

The Peach Apricot flavor is a combination of peach and apricot flavors, aiming to replicate the characteristic taste of these two fruits. This flavor is often used in the food industry to enhance various products.

Calcium sorbate is the calcium salt of sorbic acid. Calcium sorbate is a polyunsaturated fatty acid salt. It is a frequently used food preservative.

Buttermilk powder, a substitute for skimmed milk powder, is a whitish liquid extracted from the churn or butyrator during phase inversion. Its composition is close to that of skimmed milk.

Dairy product resulting from the extraction of water and non-fatty matter from butter or cream, and which has the advantage of better conservation.

Growth milk is a specific type of milk formulated to meet the nutritional needs of infants and young children during their period of rapid growth.

Skimmed milk powder is a dehydrated form of skimmed milk. It is produced by removing the water from skimmed milk, resulting in a lightweight powder that retains the components of milk while being easy to store and transport. Skimmed milk powder is widely used in the food industry for various applications.

Whole milk powder is a dehydrated form of whole milk. It is obtained by removing the water from whole milk, creating a lightweight powder that is easy to store while retaining the nutrients of milk. This product is widely used in the food industry for various applications.

Whey permeate is a product derived from whey, which is the liquid remaining after the coagulation of milk in cheese production. Whey is often composed of water, whey proteins, fats, lactose, and minerals. Whey permeate is obtained through the separation and concentration of whey components.

Yogurt powder is a dehydrated product made from liquid yogurt. It is obtained through a dehydration process that removes the moisture from the yogurt, leaving a powder that retains the properties of the original yogurt.

Carrageenan is valued in the food industry for its gelling and stabilizing properties, making it a useful ingredient for achieving various textures across a wide range of products.