PRODUCTS / Sweeteners and Flavours

 Ethyl vanillin  Ethyl vanillin that is synthetic compounds, chemically the ethyl analogue of vanillin, the major flavoring principle of vanilla.
Ethyl Vanillin has much stronger flavor than vanillin. It is widely used as aromas & perfumes in production of chocolate. Also it’s widely accepted as safe food additive in many countries.

Properties:
Appearance: Colorless powder
Melting point: 76 °C

The Usage:
Ethyl Vanillin is widely used as aromas & perfumes. It is the number one flavor in the ice cream and chocolate industries, making up almost 75% of the market. However, its usage is not limited to the dairy industry. It is also used extensively in the confectionery, baking, beverage, foodservice and a variety of other industries.

 Dextrose Monohydrate  Glucose can be also called dextrose monohydrate (also known as D-glucose, dextrose, or grape sugar) is a simple sugar (monosaccharide) and an important carbohydrate in biology. Cells use it as the primary source of energy and a metabolic intermediate. Glucose is one of the main products of photosynthesis and fuels for cellular respiration.

Properties:
Dextrose Monohydrate (D-glucose) is a sugar that's a stable, odorless, white crystalline powder or colorless crystal.

The Usage:
Applications for dextrose are as diverse as cereal products (bread, biscuits, bars, etc.), confectionery, drinks, meat, etc.

 Monosodium glutamate (MSG)  Monosodium glutamate is the sodium salt of glutamic acid. Glutamate is a naturally occurring amino acid that is found in nearly all foods, especially high protein foods such as dairy products, meat and fish and in many vegetables. Foods often used for their flavoring properties, such as mushrooms and tomatoes, have high levels of naturally occurring glutamate. The human body also produces glutamate and it plays an essential role in normal body functioning. Monosodium glutamate added to foods produces a flavoring function similar to the glutamate that occurs naturally in foods. It acts as a flavor enhancer and add a fifth taste, called “umami”, which is best described as a savory, broth-like or meaty taste.

 Sorbitol  Sorbitol, also known as glucitol, is a sugar alcohol with a sweet taste, which the human body metabolizes slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes.

Properties:
Appearance: White Crystalline powder
Melting point: 111 °C

The Usage:
It is often used in diet foods (including diet drinks and ice cream), mints, cough syrups, and sugar-free chewing gum.

 Vanillin  It is the primary component of the extract of the vanilla bean. It’s an organic crystal that forms on the outside of the vanilla bean. Although it does occur naturally, a cured vanilla pod only contains about 2% dry weight of vanillin. The extraction of naturally occurring vanillin is not only expensive, but highly inefficient.

Properties:
Appearance: White Crystals
Melting point: 81 to 83 °C

The Usage:
Vanillin is the number one flavor in the ice cream and chocolate industries, making up almost 75% of the market. However, its usage is not limited to the dairy industry. It is also used extensively in the confectionery, baking, beverage, foodservice and a variety of other industries.

 

 
 
 
As İleri Gıda Müh. İnş. San. ve Tic. Ltd. Şti.
İSTOÇ C Plaza 10.Kat No: 85 Bağcılar / İSTANBUL
Tel.: +90 212 659 43 25 - Fax.: +90 212 659 75 65
info@asgidakimyasallari.com