E401 is used in the marmalade, candy, jelly and jam manufacturing; for juice clarification, beverage clouding; in the manufacturing of mayonnaise, sauces, meat and fish jellies, as well as the food concentrates.
E466 is used in the dairy, fat-and-oil and confectionary industry; it is added to the fish processing products, beverages and food concentrates.
Е406 additive is used as a gelling agent in the confectionary industry when manufacturing marmalade, soufflé, zefir (marshmallow-like confectionery), etc.
E440i is a naturally occurring water-soluble polysaccharide. It is a component of heat-stable fillings, soft-textured fillings, jams, ketchups and sauces; also used in the condensed milk manufacturing.
E412 is used universally in the food industry, as a stabilizer, texturizer and a thickening agent; it is also used in textile, paper, cosmetic, oil and gas, coal and other industries.
E471 is an additive composed of distilled monoglycerides of fatty acids. It is an emulsifier made from fully hydrogenated refined vegetable oil.
E415 is used universally in the food industry, as a stabilizer, texturizer and a thickening agent. Fields of application: manufacturing of beverages, fruit juices, jams, dairy, mayonnaise, as well as in pharmaceutical and cosmetic industries.
E407 is a refined carrageenan, not standardized against potassium chloride.
E407 is a semi-refined kappa carrageenan, not standardized against potassium chloride.
E425 is a stabilizer, thickening and gelling agent. It can form gels at low concentrations. Synergetic use with carrageenan produces gels with elastic and highly firm texture.
E621 is a flavor enhancer. The additive accounts for less than 1% of the final product weight; it retains its benefits when being heated.
Е551 acts as an anti-caking agent, separator, carrier, antifoaming and fining agent.
Е331iii is the sodium salt of citric acid.
Е316 acts as a pH control agent, stabilizer and emulsifier.
Е262i is a the sodium salt of acetic acid. Used in the food industry as a pH control agent, flavoring and a shelf-life extending agent.
Е451i acts as a humectant, texturizer and color retention agent when making canned and minced products out of fish and meat.
Sodium tripolyphosphate is also used as a dairy-stabilizing salt, and a melting salt when making the processed cheese.
Е452i acts as a humectant, texturizer and color retention agent when making canned and minced products out of fish and meat.
Alone or in combination with other stabilizers, it is used in the production of cream, condensed milk, and powedered cream and milk. It is also used as a melting salt when making the processed cheese.
Е450iii tetrasodium pyrophosphate (TSPP) inhibits the degradation of food by oxygen, thus extending its shelf-life.
It is added to the fruit juices to prevent haze development; in meat industry, it is used as a humectant, and an additive increasing adhesion and separating meat fractions. In the dairy industry, it is used as a color-retaining stabilizer for ice-cream, cheese and other dairy.
Е450i (sodium acid pyrophosphate or SAPP) is mainly applied in the bakery and confectionery industry serving as a leavening acid.
SAPP can be used as a melting salt when making the processed cheese and as a dairy-stabilizing salt; it is also used in the production of canned products out of minced fish and meat.
Soy fiber is used in the meat industry as a moisture- and fat-binding agent.
Suitable to be added as a thickener and stabilizer to the canned vegetables, mushrooms, fish; as well as to the fermented dairy, ketchups, mayonnaise, sauces, instant food, confectionary; also, it is used in the baby food industry. Native starches are best suited for the freshly made products with a shelf life that is not long.
It is applied as an extender, stabilizer, thickener, emulsifier and texturizer in the meat, fish, dairy, confectionary and baking industries.
