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Emulsifier E322 (lecithin)
Gelling agent
Agar agar is a natural vegetable gelling agent extracted from red algae, which is used as a substitute for gelatin (gelling agent E406).
Calcium chloride compound E509.
GLICEMUL – EMULSIFIER IN POWDER
Gellan gum (E418) Polysaccharide obtained by the fermentation of a bacterium.
Thickener E407 (carrageenan)
Powdered egg white
Ingredients: Maltodextrine, xanthan gum (E415)
Texture Modifier & Jellying Agent.
For making shortcut, biscuit, puff and yeast pastry.
Egg white mix for making meringues, macarrons, creams and icings.
The thickening carrageenan powder (E407)
Calcium hydroxide (E526) and calcium oxide (E529)
Thickener: Sodium alginate (E401).
Used to prevent oxidisation of fruit or as a dough enhancer.
