Flavouring ingredients are used to add, enhance, or modify the taste profile of food and beverage products. They include natural extracts, synthetic flavour compounds, and reaction flavours used across confectionery, snacks, beverages, dairy, and processed food applications.
Maltol, E636, CAS No.118-71-8, is a natural organic compound manufactured through chemical synthesis or fermentation, available as White crystalline powder. Maltol is primarily used in the food…
Ethyl Maltol, E637 CAS No.4940-11-8, is a common flavor manufactured through chemical synthesis from Maltol, available as White crystalline powder. Ethyl Maltol appears as a white crystalline…
Disodium 5-Ribonucleotides, E635, CAS no.4691-65-0, also called I + G, is a food additive manufactured through chemical synthesis of sodium salt of guanylic acid and inosinic acid,…
Monosodium Glutamate, E621, CAS No.32221-81-1, also called MSG, is one of the oldest food flavor used in culinary, available as white Powder. Monosodium Glutamate, also known as seasoning,…
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