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DL-MALIC ACID

DL-MALIC ACID can be used as an acidulant in cool drinks (such as lactobacillus drinks, milk drinks, carbonated drinks, cola), frozen foods (such as sherbet and ice cream), and in processed foods (such as wine and mayonnaise). It is used as color-keeper and antiseptic of juice. It is also used as emulsion stabilizer of egg yolk.

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KASOMEL™ A 3172

KASOMEL^TM A 3172 for block processed cheese is used when a very clear cheese flow is required. As a result, it is recommended for use in block cheese base on Emmental of Dutch raw cheeses. It has an excellent ion exchange capacity and no creaming reaction.

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NATURAL L TARTARIC ACID

Tartaric acid is an organic acid occurring naturally in many plants, especially grapes and tamarind. It is an essential ingredient in wine production and is used in the food industry as an additive due to its sour taste and stabilizing properties.

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L(+) POTASSIUM SODIUM TARTRATE TETRAHYDRATE

It is used as a stabilizer in certain foods and as an ingredient in baking powder as it reacts with sodium bicarbonate to produce carbon dioxide, which causes the dough to rise.

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