Natural lactic acid produced through fermentation of sugar. Clear liquid with sweet taste. Soluble in water and ethanol.

Natamycin is a natural preservative, white crystalline powder, made up of lactose and pimaricin 50% or pimaricin and salt 50%.

Potassium salt of natural L(+) lactic acid made by fermentation from sugar. It has a mild salted taste, antimicrobial properties and neutral pH.

Potassium salt from sorbic acid. White free flowing powder with characteristic odor. Partially soluble in water, soluble in ethanol. No visible colour changes when heated at 105ºC for 90 minutes.

Suitable solutions to enhance the preservation of food products.

A solution to enhance the preservation of food, which is focused on Clean Label concept (reduction and /or elimination of E numbers).

Solid sodium salt of natural L(+) lactic acid made by fermentation from sugar. It has a mild taste, antimicrobial properties and is pH neutral.

White free flowing powder with characteristic odor. Partially soluble in water, soluble in ethanol. No visible colour changes when heated at 105ºC for 90 minutes.

Aspartame is an artificial sweetener, approx. 200 times sweeter than saccharose, used as sugar substitute.

Maltitol ia a polyol that imitates the function of sugar thanks to its taste.

Sucralose is a white, odorless crystalline powder with intense sweet taste, soluble in water, methanol and ethanol. Calorie-free, non-cariogenic, suitable for diabetics.

Corn and potato starches, native and modified, of organic origin. BIO products.

Gelatin produced from the partial hydrolysis of collagen that comes from skin and connective tisses of bovine origin.

Carrageenans refined and semi refined iota kappa type extracted from red algae belonging to the family Solieriaceae.

Sodium Carboxymethyl cellulose, Methyl cellulose, Hidroxypropilmethyl cellulose.

Chicken gelatin produced from the partial hydrolysis of collagen that is found in the skin and connective tissues.

Corn starch is a white to off-white powder that is used in food industry for its ability to give texture.

Fish gelatin produced from the partial hydreolysis of collagen obtained from skin and connective tissues.

Maltodextrin is obtained as the result of enzymatic hydrolysis of potato starch, which is finally spray-drying. The product appears in the form of white to cream colored powder, with typical maltodextrin odor and lightly sweet taste. Soluble in water.

Modified corn starches (different types of modifications) with different benefits depending on usage.

Gelatine produced from the partial hydrolysis of porcine origin collagen which is found in the skin and connective tissues.

Native potato starch is produced in a wet process from potatoes specially cultivated for the starch industry. Pure white, fine powder with specific, pure odor.

Rice starch in floury white powder form, which is used as a texturizing in the food industry.

Alginic acid sodium salt, with molecular weight between 10.000.000 and 600.0000, manufactured from brown algae, Lessonia Nigresence, through various operations involving the extraction and purification of seaweed polysaccharides using the ion exchange reaction. It is a fibrous odorless white powder.

Soy protein concentrate with a minimum of 70% protein. Available as a functional and non-functional product.

Isolate soy protein non-genetically modified, with neutral taste, finely ground, clear color and water-retention ease.

Xanthan gum is a high molecular mass hydrophilic biological polymer material made from corn starch by Xanthomonas fermentation, extraction, drying and crush, which has good rheological properties and anti-shear capacity.