Food Industry
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Application : Food Industry
Acidulants
These impart a pleasant acidic taste to foodstuffs and in addition also possess preserving properties. Some acidulants also act as stabilisers, baking agents, gellilng agents or emulsifiers.
Amino acids
Amino acids are the building blocks for our bodies from wich protein develops and they are extremely important for the body's metabolism. In particular, they are involved in the manufacture of muscles, hair, skin, bones and other body tissues as well as antibodies, hormones, enzymes and blood. For this reason, amino acids play an increasingly important role as sensible food supplements.
Antioxidants
Antioxidant agents are used for a similar purpose as preservatives and are designed to prevent a reaction between oxygen and fat components within foodstuffs, which would lead to them being spoiled.
Flavour additives
These are used to preserve, bolster or enhance the typical flavour of various different foodstuffs without changing the original flavour characteristics. Production today of high quality, tasty and, in particular, low-priced foodstuffs would not be possible without the use of flavour and aroma additives.
- Anethol
- Ethyl Maltol (E 637)
- Ethyl Vanillin (FEMA 2464)
- Glycin (E 640)
- Maltol (E 636)
- Menthol
- Monosodium glutamate (E 621)
- Vanillin (FEMA 3107)
Pigment
Components used to provide optical properties (opacity, color) and others characteristics (chalking resistance, brightness...)
Preservatives
Preservatives increase the shelf life of foodstuffs by interfering with the metabolism of micro-organism and impeding, in particular, the development of mould as well as the reproduction of germs and bacteria that are harmful to health.
Sweeteners
Through the use of intensive sweeteners, sugar free products can be produced with very low calorie levels and excellent taste. Various sweeteners are often used in combination. The objective of such mixtures is to balance out the deficiencies of the various different individual sweeteners.
- Acesulfam K (E 950)
- Aspartame (E 951)
- Isomalt (E 953)
- Maltitol (E 965)
- Sodium cyclamate (E 952)
- Sodium saccharin (E 954)
- Sorbitol (E 420)
- Sucralose (E 955)
- Thaumatin (E 957)
- Xylitol (E 967)
Thickening agents
Thickening agents are substances that primarily have the property to bind water and thus lead to an increase in viscosity. Their main purpose is to give the product a particular consistency or texture (oral sensation) or to retard undesirable processes during storage.
- Agar Agar (E 406)
- Carboxy Methyl Cellulose CMC (E 466)
- Carrageen (E 407)
- Gellan gum (E 418)
- Guar gum (E 412)
- Konjac powder (E 425)
- Locust Bean Gum
- Tara gum (E 417)
- Xanthane gum (E 415)
Vegetable oils and their derivatives
We have possibilities to deliver several types of vegetable oils and their derivatives.
Waxes
We have possibilities for mineral and vegetable waxes.