Food Preservative and Improvers
Calcium lactate is a calcium salt resulting from the fermentation of lactic acid and calcium which regulate acidity levels, in cheese making, as baking soda, as a food thickener and as a preservative for fresh fruits.
Potassium Sorbate is a variation of sorbic acid which is used in cheese, baked goods, syrups, jams & used as a preservative for dehydrated foods like jerky and dried fruit, as it does not leave an after taste.
Calcium Propionate is produced by Propionic Acid and Calcium Hydroxide under Hygienic conditions which inhibits abroad spectrum of mold and rope bacteria while increasing the shelf life of bakery foods.
Yeast Extract create savory flavors and umami taste sensations, and can be found in a large variety of packaged food including frozen meals, crackers, snack foods, gravy, stock etc. and known as Natural Flavor enhancer.
Hydrolyzed vegetable protein, also known as HVP which is a natural additive and replacement of sodium glutamate because it contains high amount of natural ribo-nucleotide widely used as food additive all over the world.
Protein Hydrolysate provides the nutritive equivalent of the original material in the form of its constituent amino acids & used as nutrient and fluid replenishes in special diets. It is available in 2 forms- Casein & Soya (liquid & powder both).