Citric acid, malic acid, tartaric acid and ascorbic acid

Citric acid Found as a dry powder, used in foods to increase the acidic mouth feel. It is also used within beverages and food as a preservative and flavouring or to replace lemon/ lime in recipes. For example, the acid is used in salt and vinegar crisps to bring out...

Fructose, Maltose and Sorbitol

Fructose Fructose is naturally occurring monosaccharide found in honey, fruits, and most root vegetables. The powder form is sourced from beetroot, fruits, sugar cane, and corn. While fructose is the sweetest tasting sugar, it has a lower impact on blood sugars than...

Glucose Syrup and Glucose Powder

Glucose is a sugar sourced from corn and can be found in forms of powder and syrup. These elements are used in a variety of cooking techniques. Mainly in baking to enhance flavour, add volume, soften cakes, and prevent crystallization. Adding it to food also will...

Gums (tragacanth, Arabic and Locust bean)

What are they? Gum tragacanth is a tasteless, odourless, soluble powder made from the sap of the plant known commonly as “goats thorn” and “locoweed”. When the powder is dissolved into a liquid is turns into a gel which can be used as a stabilizer, thickener,...

Hyfoamer

In a nutshell, Hyfoamer is a dairy protein that has been designed to mimic the foaming properties of egg whites. The ingredient can be used to replace or improve the use of egg whites and can be ideal for temperature sensitive dishes. Hyfoamer Without Egg Whites Want...