Acts as a thickener/gel per product

High Acyl type, soft, opaque and thermoreversible gel texture.

Acts as a thickener/gel per product

Viscosity type 1000mPa.s. , Degree of Substitution 0.8 (emulsify)

Cellulase Enzyme (35,000U/g)

Activiation Temperature 40-55C, pH 4.5-6.5 (Best 45-50C, pH 4.8)

also known as sodium dihydrogen phosphate, is an inorganic compound used in food

a food additive used as an emulsifier and stabilizer. It is derived from the sodium salt of stearic acid and lactic acid

Food grade, can be eaten. Used to decorate food

Used to hydrolyze lactose

refrigerant without taste Gives a cool, clean feeling, synthesized from modifying the structure of menthol (Menthol).

It is a polysaccharide that has properties as a hydrocolloid. It can be extracted from the endosperm of the carob plant (carob, Ceratonia silliqua), used to form a gel in the formula and to stabilize or stabilize the emulsion.