Chlorophyll

Chlorophyll is a natural green color obtained from the extraction of chlorophyll sheets. It is widely used in the food industry due to its vibrant green color and high protein content.

Turmeric

Turmeric is a natural dye obtained from the extraction of turmeric rhizomes. It is a great alternative to synthetic yellow shades and is known for its anti-inflammatory properties. It is often used in dairy products, ice cream, farinaceous products, cereals, sauces, condiments and more.

Bell Pepper

Bell Pepper is a natural coloring obtained from the oleoresins of chili peppers. In addition to providing a vibrant red color, it is also a rich source of antioxidants.

Betalains

Betalains are natural dyes obtained by extracting the beet root. They are commonly used in the food industry to provide a range of shades including red, pink, and purple.

Antimicrobials

Antimicrobial preservatives are used to inhibit the growth of bacteria in food products, such as meat, wine, dried fruits, and pickled vegetables. Sorbic acid is commonly used to preserve a variety of products, such as potatoes, cheese, and jam. Benzoic acid and its calcium, sodium, or potassium salts are used as antibacterial and antifungal in foods such as pickled cucumbers, jams, dressings, and condiments.

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Antimicrobials y antioxidants

These food additives help preserve food and prevent spoilage by controlling the growth of microorganisms and preventing decomposition caused by their presence. They are commonly used in a variety of products to extend shelf life and improve flavor.

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Guar gum

It is a type of food additive made from the ground endosperm of the guar plant. It is a natural soluble dietary fiber that is commonly used as a thickening agent, stabilizer, and gelling agent in a variety of products, including beverages, dairy products, sauces, and baked goods.

Xantan gum

It is a food additive produced through a fermentation process involving the bacterium Xanthomonas campestris. It is a natural water-soluble polysaccharide that is commonly used as a thickening agent, stabilizer, and emulsifier in a variety of products, including beverages, sauces, dressings, and baked goods.

Calcium Sulfate

Calcium sulfate is a food additive used to regulate acidity and stabilize formulas. It's commonly added to flours and is frequently used in various products, including tofu (as a coagulant), preserved foods, pickles, juices, and wines. Calcium sulfate is also used in bakery products, candies, ice creams, pâtés, beers, and liquors.

Monosodium glutamate

Monosodium glutamate, also known as MSG, is a commonly used food additive in Asian cuisine to enhance the flavor of foods. It is also used in a variety of other food sectors and is one of the most popular food additives. MSG can be found in a range of products, including snacks, noodle preparations, Asian cuisine, soups, crackers, spice blends, and sauces.

Food-grade glycine

Dietary glycine is an amino acid that is an organic compound in the form of white crystalline powder. It is odorless and has a sweet taste. Glycine is used as an acidity regulator, food color preservative, and bitterness regulator.

Sorbitol

It is a white, hygroscopic powder that is a type of carbohydrate (polyol) that is non-damaging to the teeth (non-cariogenic). It has two-thirds of the calories of sugar, is 60% sweeter than sugar, and has a low glycemic index, making it useful for people with diabetes. Sorbitol is produced from corn starch.

Sacarose

It is a carbohydrate composed of two monosaccharides: glucose (dextrose) and fructose (levulose). It is more commonly known as table sugar and is extracted from sugar beets in Europe or sugarcane in warm countries. After undergoing a purification process, it is crystallized to produce the final product.

Monk fruit

Monk fruit, also known as Swingle fruit, is a small round fruit native to southern China. It is used to make calorie-free sweeteners that can reduce the intake of added sugars while still providing a sweet taste.

Allulose

Allulose is a low-calorie sweetener that tastes like regular sugar but contains fewer calories. It is naturally present in small quantities in certain foods and can be manufactured through a enzymatic conversion of fructose from corn. Allulose is about 70% as sweet as table sugar (sucrose) and has only a fraction of the calories. It's often used as a sugar substitute in various food and beverage products.

Antioxidants

Antioxidants are added to bread and other bakery products to help preserve the properties of the finished product. They can be natural or synthetic and are used to prevent fats, such as those found in eggs and dairy products, from oxidizing and causing rancidity.

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Dough conditioners

Dough conditioners are additives added to flour and water to help control and optimize the bread-making process. They can help ensure consistent and high-quality results by addressing variations in temperature, humidity, flour, and labor.

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Preservatives

The preservatives are additives used to preserve the properties of the bread for a longer time. Hydrocolloids are commonly used for this purpose, as they help prevent the flour from being contaminated with fungi and the flavor of the bread from deteriorating due to contact with oxygen.

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