Ingredients

antioxidant
ascorbinacids

Vitamin C is also called ascorbin acids. Antioxidant obstructs the reaction of oxygen with food constituents, which also means the spoilage of food.

 

aroma

Aroma is a special smell and taste, which is responsible for the character of a food. To give a food a special character you can add aroma.

 

emulsifiers

are auxilliary material, which help to mix two liquids like oil and water. A natural emulsifiers for example is the eg in the mayonnaise.

 

dye
riboflavin

Vitamin B2 is also called riboflavin. It gives the product a beautiful yellow colour.


vegetable bouillon

vegetable bouillon = vegetable soup.

flavour enhancer
sodium glutamate

Flavor enhancers themselves are tasteless, but increase the flavor of food. MSG is the salt of a protein constituent (amino acid) that can occur in many foods and natural way.

spice extracts

Every spice has essential oils, which are dissolved as Oleoresinen from the plants. These give the spice the typical taste and smell. Spice extracts are gained out of pulverized natural spices, which are washed, dried and fine chopped and crushed.

 

yeast extract

is a product on the base of bakeyeast. It's natural ingredient, which gives the product a better tasting effect.

 

jalapeñochili

The jalapenochili is famous for its spicy taste, which contains capsaicin and gives a lot of dishes the typical spice

 

jalapeñopepper

Jalapeñopaprika is a special pepper sort, which has the specific jalapeno taste.

preservatives

Preservatives can play an important role in the case of the duration of food. They prevent evolution of mould and their poison.

 

preservative potassium sorbate

Potassium sorbate is the potassium salt of sorbin acid and is occurs in the immature fruits of the sorb.

 

preservative
sodium benzoate

Sodium benzoate is a salt of benzoic acid. It was discovered for example in craneberries and blueberries and has an preservative impact.

 

beetroot concentrat

consists of squeezed and thickened beetroot juice.

(modified) starch
base: potatoes, corn
or rice

Starch is a pure carbohydrate from plants. It is used to give liquid food a thicker, chowder consistency.

 

acidifier

Acidifiers are substances which acidify groceries. There is citron acid, lactic acid, acetic acid.

 

acidifier
lactic acid

Lactic acid is a sort of acid, which occurs in milk products like yoghurt. Lactic acid gives yoghurt the typical sourly taste.

 

acidifier
citron acid

Citron acid is a sort of acid which occurs in citrus fruits in a natural fruits.

 

acid vinegar
(= acetic acid)

Acid vinegar or acetic acid is an acid, which is appears in every vinegar in a natural way. It gives f.e. the saladmarinade or the ketchup its typical sour taste.

 

soup spice

is a mixture of spicing ingredients, which is especially used for seasoning of soups.

 

 

sweetener

is a substitute of sugar, but it's much more concentrated, which gives it a stronger "sweet power". Sweeteners have less to no calories.

sweetener
saccharin

is more than 300 x sweeter as sugar

sweetener
sucralose

is 600 x sweeter as sugar.

thickener agents

Thickener agents are used to give liquid food a thicker consistency

thickener agent
carrageen

 is a carbohydrate which was discovered in algae.

thickening agent
xanthan gum

is a naturally won carbohydrate, which was discovered in the 50s. Since then it plays an important role in food production. Xanthan gum is 85% fiber and 15% carbohydrate.

vine vinegar

is a fermentation vinegar, which gives the salad marinade the typical sour taste.