Flavoring essences are concentrated aromatic and flavorful substances derived from natural sources (such as plants, fruits, and spices) or synthesized through artificial compounds. These essences are widely used in the food, beverage, cosmetic, and pharmaceutical industries to impart desirable flavors and aromas to products. They are commonly incorporated into confectioneries, ice creams, cakes, candies, beverages, and personal care products.
Vanilla Powder is a fine, aromatic powder made from natural vanilla beans. It is a highly concentrated form of vanilla flavor and is ideal for use in a wide variety of food applications, including baked goods, beverages, dairy products, and more. Unlike vanilla extract, which is typically liquid, vanilla powder offers an easy to use, mess-free alternative that is especially useful in dry or powdered formulations.
Corn starch is a fine white powder, odorless and derived from corn kernels. It is widely used in the food, pharmaceutical, and cosmetic industries due to its excellent thickening properties and ability to create smooth, uniform textures in various products. Corn starch serves as a thickener, binder, and stabilizer in a range of applications.
Sorbitan Monostearate (S-60) is a widely used, non-ionic emulsifier made from fatty acid esters and sorbitol. It is commonly employed in the food and pharmaceutical industries due to its ability to improve texture and provide stability in products. It is particularly useful in the production of bakery products, frozen desserts, and creams.
Polyglycerol Polyricinoleate (PGPR) is a special emulsifier derived from castor oil and polyglycerol. Due to its high ability to reduce the viscosity of chocolate and fat-based formulations, PGPR has wide applications in the food industry, particularly in chocolate and confectionery production. Along with other emulsifiers, PGPR helps increase homogeneity and improve the flow properties of products.
Polyglycerol Esters of Fatty Acids (PGE) are powerful and stable emulsifiers produced by combining fatty acids and polyglycerols. Due to their exceptional ability to combine fat and water, PGE is widely used in the food industry, especially in bakery products, dairy, and frozen desserts. PGE helps improve the texture, volume, and overall quality of products, and it maintains its stability even at high temperatures.
ACETEM 90 is an emulsifier obtained by acetylating mono- and diglycerides. Due to its ability to create stability and combine fats and water in food products, it has wide applications. This emulsifier is especially useful in the production of bakery products, frozen desserts, and fat-based formulations, where it helps improve texture and product shelf life.
Glucose, typically derived from starches (usually corn starch), is a liquid sweetener with a thick texture and mild taste, widely used in the food industry as a source of energy and texture enhancer. Due to its ability to prevent crystallization and retain moisture, it is highly popular in the production of candies, ice cream, jams, and bakery products.
Fructose is a natural and potent sweetener extracted from corn starch, wheat, or sugar. Due to its sweet taste and faster absorption compared to regular sugar, it is widely used in the food industry. This syrup is especially popular in the production of sugar-free beverages, fruit juices, and low-calorie and diet products.
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