FOOD ADDITIVES

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Vitamin C, also known as ascorbic acid and ascorbate, is a vitamin found in various foods and sold as a dietary supplement.It is used to prevent and treat scurvy.Vitamin C is an essential nutrient involved in the repair of tissue and the enzymatic production of certain neurotransmitters.It is required for the functioning of several enzymes and is important for immune system function.It also functions as an antioxidant

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Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application.It is typically produced as a free-flowing, off-white powder.

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This product is native potato starch powder, which is produced during moist processing of potatoes. It is a white or cream-coloured fine, homogeneous powder, free of any foreign taste or odour, suitable for human consumption. The product is a basic commodity in the food industry, which complies with current EU and Hungarian specifications.

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Liquid glucose used in jams, jellies & candies to control crystallization & sweetness. In Ice cream to improve the texture and palatability of the ice cream and enhance flavors. In the Pharmaceutical industry cough syrup or vitamin-based tonic. You can see the versatility of liquid glucose it works in multi industries.

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We are engaged in offering Sodium Metabisulfite Food Grade to our clients. Our range of all products is widely appreciated by our clients.

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Finamul (97 SSL) (Sodium Stearoyl-2-Lactylate) is a creamish powder, with a neutral fatty odor and taste, that is produced from raw materials derived from vegetable origin. Finamul (97 SSL) acts as an emulsifier, and dough conditioner in baked products, pancakes, wafers, dehydrated potatoes & non dairy creamers.

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Calcium citrate malate is a water-soluble calcium supplement. It is the calcium salt of citric acid and malic acid with variable composition.

Calcium citrate malate's bioavailability stems from its water-solubility and its method of dissolution. When dissolved, it releases calcium ions and a calcium citrate complex. Calcium ions are absorbed directly into intestinal cells, and the citrate complex enters the body through paracellular absorption.^{[citation needed]}

Calcium citrate malate is similar to calcium malate and other calcium salts. The European Food Safety Authority has concluded that calcium citrate malate is "slightly more bioavailable" than other forms of calcium supplementation.

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Ethyl vanillin is an important food additive and flavouring agent approved by FAO/WHO, has a vanilla odor four times that of vanillin and shows anti-mutagenic activity. It is used as flavoring agent and/or as an additive by the food, cosmetic, or pharmaceutic industries. Ethyl vanillin possesses antioxidant and anti-inflammatory properties. The antioxidant activity of ethyl vanillin was much stronger than that of vanillin in the oxidative hemolysis inhibition assay, but was the same as that of vanillin in the ORAC assay. Oral administration of ethyl vanillin to mice increased the concentration of ethyl vanillic acid, and effectively raised antioxidant activity in the plasma as compared to the effect of vanillin. The antioxidant activity of ethyl vanillin might be more beneficial than has been thought in daily health practice. The anti-angiogenic, anti-inflammatory and anti-nociceptive properties of EVA are based on its suppressive effect on the production of nitric oxide possibly via decreasing the reactive oxygen species level.

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The leavening acid, sodium acid pyrophosphate (SAPP) is an important component of double acting baking powder as well as self rising flour. SAPP reacts in stages and is desirable in baking applications for its slow action.
Properties of Sodium Acid Pyrophosphate:1
Chemical formula: Na2H2P2O7
Molecular Weight: 221.94
White crystalline powder or granules
Soluble in water
Initially, when moisture is added to form a dough, SAPP reacts with baking soda (sodium bicarbonate) to produce carbon dioxide gas. In fact, 22-40% of gas is released during this initial two minute mix. The remaining gas, over 50%, is released when heat is applied during the baking process.2

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Vital wheat gluten is often listed as "optional" in baking recipes, but it's a helpful ingredient to have on hand. Since it's a concentrated wheat protein, just a tablespoon or two of vital wheat gluten in your next loaf of bread can improve its elasticity and create a better crumb and chewiness in the final product.

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Calcium Citrate can be used as a calcium supplement, in acidic or slightly acidic beverages and juices, milk products and other nutritional supplements. It can also be used in Food Industry.


Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive (E333), usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements (e.g. Citracal). Calcium makes up 24.1% of calcium citrate (anhydrous) and 21.1% of calcium citrate (tetrahydrate) by mass. The tetrahydrate occurs in nature as the mineral Earlandite.

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Gluten is the protein found in wheat. Its what gives bread its shape and pizza dough its elasticity. Vital wheat gluten is just the protein in a powdered form. It is made by washing wheat flour dough with water until all the starches dissolve, leaving just the gluten behind.
No, there is no substitute for gluten, at all. The gluten + soft flour combination is itself a substitute for bread flour, so if you can get bread flour, as Catija suggested, use it. If you can''t, you need another recipe. Especially if your goal is to "not make it complicated", don''t use substitutes

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Active dry yeast and instant (or rapid-rise) yeast are the two most common yeasts available to us as home bakers. The two yeasts can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough

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Caramel is a medium to dark-orange confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.

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Silicon dioxide, also known as silica, is an oxide of silicon with the chemical formula SiO₂, most commonly found in nature as quartzand in various living organisms.^[5][6] In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics (as an electrical insulator), and as components in the food and pharmaceutical industries.
Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis.
Inhalation of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.

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The global increase in sugar consumption has led to a rise in health concerns such as obesity and diabetes. Firmenich provides flavor solutions to customers who want new and innovative ways to reduce sugar while providing tasty products. We were among the first in the industry to do so. Our TasteGEM® portfolio is our most advanced range of technical flavor solutions designed to make healthier food and great-tasting beverages. These innovations enable customers to reformulate their brands and create new products to meet consumer demand in a wide range of product categories including beverages, dairy, sweet and savory.