Substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure.

A sweetener is a food additive, which mimics the effect of sugar on taste. Therefore, they are called sugar substitutes

The food industry has always sought to produce products enriched with vitamins, probiotics, polyphenols, and other bioactive compounds to improve physiological function, enhance nutritional value, and provide health.

Emulsifiers / stabilisers are used as food additives to maintain consistent texture. Stabiliser refers to blends of select hydrocolloids that manage water/ice. Emulsifiers manage fat to improve body (bite/chew).

Used to alter and control the acidity or alkalinity on a specific level important for processing, taste and food safety.

Extracts are obtained by distillation and contain the desirable flavor components of spices and herbs; they offer a more consistent flavor than fresh or dried herbs in some packaged foods

Anhydrous compounds that are added in small amounts to dry foods to prevent the particles from caking together and to ensure the product remains dry and free-flowing.

Refers to products derived primarily from the milk of mammals, notably cows, but also goats, sheep, and others.

Special ingredients that are used for cosmetics and personal care sector.

It is used in the food industry either as food products or additives for thickening, preservation and quality enhancer in baked foods, confectioneries, pastas, soups and sauces, and mayonnaises.

Oleoresins are nothing but spice extracts, obtained by solvent extraction of respected spices, followed by the standardisation of the active ingredients which gives the typical flavour, colour and aroma for a particular spice. The advantage of using oleoresins over natural spices include consistency in quality, reduced dosage, increased shelf life due to no bacterial contamination and easy standardisation.