Food additives

Product description

Food additives perform technological functions and improve, for example, shelf life, texture, colour or flavour.

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Fructose

Fructose is a monosaccharide with high sweetening power, also known as fruit sugar. It is used in crystalline or liquid form to sweeten foods and beverages.

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L(+) Tartaric acid and its tartrates (E334 / E336 / E337) are colourless crystals or white and crystalline granule. Tartaric acid and its tartrates are available in different granulations. They are used in many different applications like as acidity regulator in the food industry, as retarding agen...

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DL-Malic Acid

DL-Malic Acid (E296) is a white, crystalline product produced by chemical synthesis of maleic acid. DL-Malic Acid has a strong acidic taste and is available in different granulation types. It can be used as an acidulant or antioxidant for different applications in the food and beverage industry, th...

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Gelatin

Gelatin is a straw yellow polypeptide, which is obtained by hydrolysis of the collagen of connective tissue in animals. It is available as Pigskin- and Calfskin gelatin in different Bloom-Types. Gelatin is used in different applications as gelling agent or stabilizer e.g. in the food industry, phar...

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Dextrose (Crystalline)

Dextrose monohydrate is a monosaccharide obtained from starch by enzymatic hydrolysis (available from various raw materials). It is a white crystalline powder with a sweet taste. Dextrose is used, for example, in the food and pharmaceutical industries.

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Lactic acid (80% · 88% · 90% & powder)

Lactic acid (E270 / E325), an organic acid, is produced by fermentation of renewable carbohydrates. Lactic acid and its salts, the lactates, are clear, water-white to yellowish liquids or powders, available in a wide range of concentrations and grades. They have many applications, e.g. as additives in the ...

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