Are materials that enhance the taste of foods, Fried maltol maltol used to give bread and cakes smell and taste suggests it fresh, and substance glutamate monosodium monosodium glutamate, materials transferred to foods, are widely used as a booster for the taste, and the use of these materials to change the structure of the foods or cohesion, and factors include emulsified and focused and most natural materials, and factors intensify and wife, Vhaamad alginic material extracted from seaweeds certain and have all the characteristics mentioned above, and used in the manufacture of ice cream and pancakes and soft drinks, as that material Alictan is at the same time factor emulsion factor for a wife.
التسميات
Preservatives