Flavors
- Also known as:
- Flavorings · Flavor agents · Food essences · Flavors
Family of flavorings and essences that provide or modify the flavor profile of a product. They are used in beverages, syrups, confectionery and oral formulations, and, depending on the grade, also in oral care products and other uses, in accordance with the applicable regulations of each industry.
Functions
Typical applications
- Beverages and syrups
- Confectionery
- Pharmaceutical and veterinary oral formulations
- Nutraceutical supplements
- Oral care
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See the full line: Flavorings →Dextrose
Glucose
Simple sugar derived from starch, with moderate sweetness and high fermentability, used as a sweetener and as a substrate in fermentation processes. In meat products it supports curing processes, and in confectionery it provides a characteristic cooling effect. A widely used raw material in baking and beverages.
Sodium Saccharin
Sodium Saccharin
Synthetic non-caloric high-intensity sweetener, derived from saccharin and with good water solubility. It is used to sweeten foods and diet beverages, syrups and pharmaceutical and veterinary oral formulations, and to mask flavors in oral care products, in accordance with applicable regulations.
Sorbitol 70%
Sorbitol
Dual-function polyol: a bulk sweetener and humectant that helps retain moisture and maintain the texture of products over time. It is a classic in confectionery, bakery and toothpastes. It is also used as a humectant and excipient in syrups and pharmaceutical and veterinary formulations, and as a plasticizer in household care and industry. The choice between solid or syrup presentation depends on each customer's process.
Steviol Glycosides
High-intensity sweeteners obtained from the leaf of Stevia rebaudiana, used to reduce sugars with a botanical origin. The different grades and glycoside compositions make it possible to adjust the sweetness profile and residual notes to each application. They are used in accordance with applicable regulations.