Egg albumen is a foaming agent with the property, if vigorously beaten, to enclose the air bubbles which are made during the beating process and to hold them for a relatively long period. Egg albumen is made up of about 10% proteins and of about 1% glucose – everything else is water; it is therefore...
Coloring agents are organic substances synthesized in plants and living organisms (natural), or obtained by methods of organic synthesis (synthetic) and used to give a desired colour to different products. Natural colouring agents – are the substances derived by physical methods from the natural sources (plants, animals, minerals); they represent a mixture of carotenoids, anthocyanins, , flavonoids, chlorophyll and other natural components of the...
Fragrancies are complex mixtures of semi-synthetic and synthetic compounds and according to all standards allowed for use in cosmetic and perfumery compositions that contact with the skin. Available in liquid form.
Agar-agar (also known as agar, kanten, agal-agal, Japanese fish glue) is a complex natural mixture of polysaccharides; unbranched polysaccharides that are found in some red seaweed like Gracilaria, Gelidium, Ahnfeltia, which grow in the White Sea and the Pacific Ocean. Agar-agar is used mainly in the confectionery industry for the production of marmalade, marshmallow, jelly,...
Amino acids are derivatives of carboxylic acids in which one or more hydrogen atoms in the hydrocarbon radical are replaced by an amino group. Depending on the location of the NH2 group there are α-, β-, γ- and other amino acids. In living organisms they are in a free state or are the part of...
Sweeteners are sugarfree substances that are used to give the food a sweet taste. Extensive sweeteners include such substances that show a much higher sweetness (in tens or hundreds of times higher) than a standard sucrose.
Manufacturers of cosmetic s have the full right, along with natural ingredients, to add synthetic components (emulsifiers, preservatives, flavors, dyes) and petrochemicals (vaseline, propylene glycol) in certain proportions in the finished cosmetic product.
Dry powdered vegetable fats with low levels of trans fat are perfectly suited for vegetarian cuisine. They have a low content of emulsifiers and contain a large amount of unsaturated fatty acids.
Corn starch is a starch received from corn, sometimes it is also called corn flour. The endosperm – a white part of corn grain – is ground to a fine white powder. Corn starch can also become an alternative to other products and is used as a natural thickener during the food cooking. It does...
Gelatin is tasteless and has no odour. It is a crystallized powder, which is used to give thickness to dishes. By its very nature, it is an animal protein with special properties, a kind of extraction of tendons, bones, skin of animals and fish. Food gelatin is actively used by cookers around the world in...
