Confectionery industry
Agar
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It is a yellowish-white powder or plate. It contains about 1.5–4% mineral salts, 10–20% water and 70–80% polysaccharides, which contain D- and L-galactoses, 3,6-anhydrogalactoses, pentoses, D-glucuronic and pyruvic acids. Agarose and agaropectin were..
Carrageenan
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Carrageenan, or carrageenan, is a family of linear sulfate polysaccharides derived from red algae. The name comes from the English. carrageen moss - the English name for the algae of the species Chondrus crispus Stackh., growing off the coast of Irel..
Cocoa powder
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Cocoa powder - dried and crushed cocoa cake, which remains from grated cocoa after squeezing cocoa butter, going to the production of hard chocolate. Powder serves as the basis for a variety of drinks, including cocoa milk and hot chocolate...
Dry milk fat and fat-free
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Powdered milk - is a soluble powder obtained by drying normalized pasteurized cow's milk. It is usually diluted in warm water and used as a drink, while retaining many of the beneficial properties of fresh pasteurized milk. It is widely used in cooki..
Egg powder
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Egg powder is a food concentrate, a substitute for fresh chicken eggs, almost equal to them in terms of digestibility. It is produced in the form of dried egg mass - a mixture of protein and yolk in a natural proportion or separately dried protein an..
Egg white
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Egg is a common food product. Due to its availability, chicken eggs are currently the most common in use, although any bird eggs can be eaten by humans. In addition, there is the practice of eating eggs of some reptiles (for example, turtles). Despit..
Egg yolk
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Yolk - deuteroplasm, nutrients that accumulate in the egg of animals and humans in the form of grains or plates, which sometimes merge into a continuous yolk mass (in insects, bony fish, birds, etc.). Yolk is found in the eggs of all animals and huma..
Ethyl vanilla
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Ethyl vanillin is an analogue (homologue) of vanillin, in which at position 3 the methoxy group is replaced by an ethoxy group. The synthesis of ethyl vanillin is similar to the synthesis of vanillin from guaiacol (pyrocatechol monomethyl ether), mon..
Flavors
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LacticCondensed milkBoiled condensed. milkBaked milkCreamy VanillaVanillaButterCreamy irisCoffeeCreamChocolateLemonOrangeStrawberryAn AppleCherryPeachApricotRaspberryBlack currantMangoPeppermintTutti FruttiA pineappleBarberryPlumGarnetthe RoseFeijoaC..
Glutamate sodium
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Chemically pure monosodium glutamate was first isolated in 1908 by Professor Ikeda Kikunae of Tokyo Imperial University. He decided to determine the substance in the composition of the kombu algae, which makes dishes with them more delicious.In 1909,..
Green apple paint
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Green apple water soluble dry dyeIdeal for coloring cream, wafer paper, pasta, mastic, meringue, glaze (icing), isomalt, caramel, biscuit...