Glycol refers to a group of organic compounds, most commonly ethylene glycol and propylene glycol, known for their antifreeze and solvent properties. Widely used in automotive coolants, de-icing fluids, cosmetics, and pharmaceuticals, glycols are colorless, odorless, and water-soluble. They help regulate temperature and moisture. While useful industrially, some types like ethylene glycol are toxic if ingested.
Xanthan gum
Xanthan Gum is a versatile thickener, stabilizer, and emulsifier that improves texture, viscosity, and consistency in bakery products, sauces, dairy products, beverages, and gluten-free foods.
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ACETONE
Acetone (CH₃COCH₃) is a colorless, volatile, and flammable liquid with a sweet, fruity odor. It is a widely used solvent in industries, laboratories, and cosmetics (e.g., nail polish remover). Acetone is miscible with water and many organic solvents. It evaporates quickly and is used for cleaning, degreasing, and in chemical synthesis. Prolonged inhalation can be harmful.
DEMINERALISED WATER
Demineralised water (DM water) is water that has had its mineral salts (like calcium, magnesium, sodium, and chlorides) removed through ion-exchange, distillation, or reverse osmosis. It is used in laboratories, pharmaceuticals, boilers, and electronics where mineral-free water is needed. While very pure, it is not suitable for drinking, as it lacks essential minerals needed by the human body.
Natamycin
Natamycin is a naturally derived antifungal preservative used to inhibit mold and yeast growth, helping extend the shelf life of dairy products, meat products, baked goods, and beverages.
Pectin
Pectin is a natural plant-derived gelling, thickening, and stabilizing agent commonly used in jams, jellies, dairy products, beverages, and baked goods to improve texture and consistency.
Flavor enhancers
Flavor enhancers are food ingredients that intensify and improve the natural taste of food and beverages, commonly used in savory foods, snacks, soups, sauces, instant noodles, and ready-to-eat meals.
Starch-based thickeners
Starch-based thickeners such as cornstarch, tapioca, arrowroot, and potato starch improve the viscosity, texture, and consistency of foods, making them ideal for sauces, gravies, desserts, and baked products.
Carrageenan
Carrageenan is a natural seaweed-derived thickener, stabilizer, and gelling agent used to improve texture and consistency in dairy products, desserts, beverages, and other food applications.
Sodium stearoyl lactylate (SSL)
Sodium Stearoyl Lactylate (SSL) is a food-grade emulsifier and dough conditioner that improves texture, volume, stability, and shelf life in baked goods and other food products.
Propylene glycol esters
Propylene Glycol Esters (E477) are versatile emulsifiers that improve aeration, texture, moisture retention, and stability in baked goods, desserts, ice cream, and non-dairy products.
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