Food ingredients

All products are certified and approved for use in the food industry for the production of dairy, meat, confectionery, bakery, fat and oil products, as well as food concentrates, drinks and other food products.
Food ingredients are intermediates used to enhance the quality of other foods. They increase the attractiveness of food products for the consumer: they improve the appearance, preservation and taste. Our own scientific laboratory, equipped with modern equipment, and an experimental workshop allow the company to constantly improve technologies and formulations, develop new additives for individual customer orders.

  • Improving taste characteristics
  • Increasing the shelf life of finished products
  • Consistent quality throughout the shelf life
  • Slowing down the processes of stale, mold, rancidity, fat oxidation
  • Improving the appearance of products, consistency, texture
  • Increase in the yield of finished products, their specific volume and rise in the oven
What We Do

Antioxidants

Antioxidants protect fats and fat-containing foods from rancidity, protect vegetables, fruits and their processed products from browning, slow down the enzymatic oxidation of wine, beer and soft drinks. Antioxidants slow down the oxidation process by interacting with oxygen in the air, interrupting the oxidation reaction or destroying already formed peroxides. In this case, they themselves are consumed.

Flavors

Flavors are food additives that give food the desired flavor and aroma characteristics. They are used in the catering and food industry to restore or enhance organoleptic properties, since smell and taste can be lost during storage and production of products

Thickeners, emulsifiers

Emulsifiers create and stabilize emulsions and other food dispersion systems. The main functions are the mutual distribution of two immiscible phases, imparting viscosity, creating the consistency of the food product and its plastic properties, improving the taste of ice cream, sauces, chocolate, cookies, whipped cream, and other products and dishes

Enhancers of taste and aroma

Fresh vegetables, meat, fish and other products have a bright taste and aroma due to the content of nucleotides in them. During storage and industrial processing, the amount of nucleotides decreases, which is accompanied by a loss of taste and aroma of the product. To return the natural taste of products, to enhance it, to create a multifaceted aroma for the dish, complex food additives and mono-ingredients are used that sharpen the taste buds

Dyes

Colorants are added to food products to restore the natural color lost during processing or storage, to enhance the natural color and color of colorless products (soft drinks, ice cream, confectionery), and to give products an attractive appearance and color variety

Sweeteners

Intense sweeteners are tens and hundreds of times sweeter than sugar. With their help, it is possible to produce low-calorie dietary products, completely or partially devoid of easily digestible carbohydrates. Intense sweeteners can be used in the manufacture of foods for people with diabetes mellitus.