Eco Agri's Ingredients and Additives Lexicon
Explore Eco Agri Food’s complete reference of ingredients and additives — covering starches, sweeteners, proteins, fibers, and hydrocolloids. Each entry provides technical insight, key applications, and sustainability context for the food and feed industries.
ALPHA (α) Pre-Gelatinized Tapioca Starch
Similar to its potato counterpart, ALPHA pre-gelatinized tapioca starch provides quick thickening properties, making it perfect for foods that need to thicken instantly. Derived from cassava roots, this starch is especially useful in gluten-free baking and as a thickening agent in dairy products, desserts, and sauces. Its neutral flavor and clear gel formation are highly prized in both savory and sweet dishes.
Key Terms: ALPHA pre-gelatinized tapioca starch, cassava starch, quick thickening, gluten-free baking, neutral flavor, dairy products, dessert thickener, sauce stabilizer.
Animal Nutrition
Our range of animal nutrition products is specifically formulated to meet the diverse dietary needs of various animals, including pets and livestock. These ingredients align with our protein and fiber portfolio, ensuring optimal health and growth by providing balanced nutrition for different species — from domestic pets to farm animals.
Key Terms: animal nutrition, protein ingredients, pet food, livestock feed, balanced diet, animal health, dietary needs, pet care products, farm animal nutrition.
Anti-Caking Agents
Anti-caking agents are crucial food additives used to prevent clumping and ensure free-flowing properties in powdered and granulated products. These substances are essential in items such as spices, flours, and milk powders, where moisture absorption can lead to clumping. By maintaining the physical quality of these products, anti-caking agents help preserve usability and consumer satisfaction.
Key Terms: anti-caking agents, food additives, prevent clumping, free-flowing properties, spice preservation, flour additives, milk powder stabilizers.
Antioxidants
Antioxidants are compounds that inhibit oxidation, a chemical reaction that can spoil food and reduce shelf life. By preventing oxidation, they help avoid rancidity in oils and fats, maintain color in fruits and vegetables, and preserve nutritional quality. Common antioxidants include Vitamin C (ascorbic acid), Vitamin E (Tocopherols), and synthetic options such as BHA and BHT.
Key Terms: antioxidants, inhibit oxidation, food preservation, extend shelf life, prevent rancidity, nutritional quality, Vitamin C, Vitamin E, tocopherols, BHA, BHT.
Aqua Feed Proteins Grade
Aqua feed protein grades encompass high-quality proteins specially formulated for the nutritional needs of aquatic animals. These proteins ensure optimal growth and overall health, making them critical in aquaculture diets. Designed for high digestibility and feed efficiency, they support the sustainability and profitability of aquaculture operations.
Key Terms: aqua feed proteins, animal feed proteins, aquatic animal feed, high-quality protein, optimal growth, aquaculture nutrition, fish feed, sustainable aquaculture.
Arabic Gum (Gum Acacia)
Arabic gum, also known as gum acacia, is a natural gum extracted from the sap of the Acacia tree. Widely used in the food and beverage industry, it serves as a stabilizer and thickening agent, enhancing texture and consistency in products such as soft drinks, candies, and icings. Arabic gum is valued for its natural origin and versatile applications, including emulsification and fiber enrichment.
Key Terms: arabic gum, gum acacia, natural gum, food stabilizer, thickening agent, acacia tree sap, emulsifier, dietary fiber.
Artificial Sweeteners
Artificial sweeteners are synthetic compounds used as sugar substitutes to provide sweetness without the caloric content of sugar. These sweetening agents are essential in developing low-calorie, sugar-free, and diet products across the food and beverage industry, helping consumers manage calorie intake without sacrificing taste.
Key Terms: artificial sweeteners, sugar substitutes, low-calorie sweeteners, diet products, sugar-free, calorie management, synthetic sweeteners.
Ascorbic Acid (Vitamin C)
Ascorbic acid, commonly known as Vitamin C, is a vital food additive recognized for its antioxidant properties. It prevents oxidative damage, enhances shelf life, and maintains color in fruits and vegetables. Additionally, it supports immune function and collagen production, promoting overall health and skin vitality.
Key Terms: ascorbic acid, vitamin c, antioxidant, food additive, nutrient supplement, prevent oxidation, immune support, collagen production, shelf life extension.
Aspartame
Aspartame is a popular low-calorie artificial sweetener used extensively in sugar-free and diet products. Known for its sweetness without calories, it is a key ingredient in beverages, desserts, and chewing gum where flavor retention and calorie reduction are required.
Key Terms: aspartame, low-calorie sweetener, artificial sweetener, sugar-free, diet products, calorie reduction, food and beverage industry.
Binders
Binders are functional additives used in food processing to improve texture and coherence. They are vital in formulations such as meat patties, baked goods, and plant-based products, maintaining structure, moisture, and mouthfeel. Common binders include xanthan gum, cellulose, and starches.
Key Terms: binders, food processing additives, texture improvement, moisture retention, meat patties, baked goods, plant-based foods, vegetarian products.
Caffeine Anhydrous
Caffeine anhydrous is a dehydrated form of caffeine used as a stimulant in energy drinks, pre-workout supplements, and performance products. This concentrated ingredient boosts alertness and energy levels and is popular among athletes and professionals needing sustained performance.
Key Terms: caffeine anhydrous, stimulant, energy drinks, pre-workout supplements, mental alertness, physical energy, performance enhancement, sports nutrition.
Cassava Flour
Cassava flour is made from cassava root and serves as a gluten-free alternative to wheat flour. It provides a similar texture and taste in baking while remaining suitable for gluten-intolerant consumers. Its versatility makes it ideal for breads, cookies, cakes, and pastries.
Key Terms: cassava flour, gluten-free flour, wheat flour alternative, baking, cooking, gluten intolerance, versatile ingredient, cassava starch.
Chemically Modified Starches
Chemically modified starches are processed to alter viscosity, stability, or gelatinization temperature. These functional starches improve texture, moisture retention, and shelf life in foods such as sauces, snacks, and baked goods. They are commonly used when native starches fail under heat, shear, or acidic conditions.
Key Terms: chemically modified starches, functional starches, food texture, shelf stability, gelatinization, sauces, snacks, moisture retention, food processing.
Citric Acid
Citric acid, naturally occurring in citrus fruits, functions as a flavoring agent, preservative, and pH adjuster. It adds tangy notes to foods and beverages and maintains product stability and safety. Citric acid is key in canning and preserving, preventing bacterial growth and spoilage in processed foods and beverages.
Key Terms: citric acid, natural preservative, flavoring agent, pH adjuster, tangy flavor, food safety, stability, bacterial growth prevention, food preservation.
Clean Label
Clean label products emphasize transparency and natural ingredient lists. They avoid artificial additives and appeal to health-conscious consumers seeking minimally processed, whole-food options. Clean label aligns with our clean-label starch portfolio and reflects the growing demand for trustworthy, natural foods.
Key Terms: clean label, natural ingredients, minimally processed, additive-free, whole foods, consumer trust, transparency, clean-label starches.
Clean Label Starches
Clean label starches are high-quality starches free from artificial additives and minimally processed. These natural tapioca starches provide texture and stability in foods while maintaining transparency and simplicity for ingredient-conscious consumers.
Key Terms: clean label starches, natural starch, no artificial additives, minimally processed, food integrity, natural food market, ingredient transparency.
Coarse Grade Native Tapioca Starch
Coarse grade native tapioca starch features larger granules for applications requiring a distinct mouthfeel. Ideal for puddings, baked goods, and cooking recipes, this native tapioca starch serves as a natural thickener with a clean taste and clear gel.
Key Terms: coarse grade tapioca starch, larger particle size, thickening agent, baked goods, puddings, natural thickener, texture enhancement.
Coconut Ingredients
Coconut-based ingredients — including coconut flour, milk, and oil — are valued for their health benefits and versatility in vegan and gluten-free applications. They complement plant-based proteins and fibers in modern food formulations and enhance both sweet and savory recipes.
Key Terms: coconut ingredients, coconut flour, coconut milk, coconut oil, health benefits, vegan diet, gluten-free, culinary versatility, plant-based formulations.
D-Glucuronolactone
D-glucuronolactone is a naturally occurring compound found in the human body and certain plant gums, frequently used in energy drinks to enhance physical and mental performance. It is believed to detoxify the body by supporting the liver and providing a sustained energy boost, making it a common component in performance-enhancing beverages.
Key Terms: d-glucuronolactone, energy drinks, natural compound, performance enhancer, detoxification, sustained energy, liver support, mental performance.
Dehydrated Potatoes
Dehydrated potatoes are potatoes that have been dried to remove moisture, resulting in a shelf-stable ingredient perfect for various food products, including instant mashed potatoes and snack foods. These potatoes retain the natural taste and nutritional benefits of fresh potatoes while providing convenience and extended shelf life.
Key Terms: dehydrated potatoes, potato starch, shelf-stable ingredient, instant mashed potatoes, snack foods, dried potatoes, convenience food, extended shelf life, natural taste.
Dextrine
Dextrine is a versatile carbohydrate derived from starches, commonly used as a thickening agent, binder, and crispness enhancer in food products. Its ability to improve texture and preserve the crispness of foods makes it invaluable in baking, coatings, and snacks. As a starch derivative, it complements our starches & flours portfolio.
Key Terms: dextrine, starch derivative, thickening agent, food binder, crispness enhancer, coatings, snacks, baking ingredient.
DL Malic Acid
DL malic acid is a synthetic form of malic acid widely used as an acidulant and flavoring agent in the food and beverage industry. It enhances natural fruit flavors, adds tartness, and improves the overall taste profile of beverages, confectionery, and baked goods. It also serves as an acidity regulator to help preserve color and extend shelf life.
Key Terms: dl malic acid, acidulant, flavoring agent, acidity regulator, tartness enhancer, beverages, confectionery, baked goods.
Dutch Egg Powder Solutions
Dutch egg powder solutions encompass a range of egg powder products developed in the Netherlands, valued for quality and versatility. Used extensively in food manufacturing for baking, processed foods, and culinary preparations where fresh eggs are impractical, these powders offer logistical efficiency and consistent protein functionality.
Key Terms: egg powder, dutch egg powder, proteins, food manufacturing, baking ingredient, processed foods, shelf stable, production efficiency.
E-number
E-numbers are codes assigned to food additives approved for use within the European Union. They indicate that additives (preservatives, colorants, flavor enhancers, etc.) have been assessed for safety and are permitted in foods across the EU. See our food additives overview for categories and applications.
Key Terms: e-numbers, food additives, european union, food safety, preservatives, colorants, flavor enhancers, eu regulations.
E1422
E1422 (acetylated distarch adipate) is a modified starch used as a thickener, stabilizer, and emulsifier. It improves texture, freeze–thaw stability, and process tolerance in sauces, processed foods, and frozen products. As a chemically modified starch, it extends functionality beyond native starches under heat, shear, or acidic conditions.
Key Terms: e1422, acetylated distarch adipate, modified starch, thickener, stabilizer, emulsifier, freeze–thaw stability, processed foods.
E1442
E1442, known as hydroxypropyl distarch phosphate, is a modified starch used widely in the food industry as a thickening agent, stabilizer, and texturizer. It enhances the texture and stability of products such as dairy goods, desserts, and sauces. E1442 is valued for its ability to withstand high temperatures and acidic conditions, making it ideal for products that undergo rigorous cooking processes.
Key Terms: E1442, hydroxypropyl distarch phosphate, food additive, thickening agent, food stabilizer, texturizer, high-temperature resistance, food industry.
Egg Powder
Egg powder is a convenient, shelf-stable form of eggs used extensively in baking, cooking, and food manufacturing. This versatile ingredient simplifies storage and handling while providing the same nutritional and functional benefits as fresh eggs. It is ideal for recipes where consistency and quality are crucial, such as baked goods, prepared meals, and mixes. It is part of our protein ingredients portfolio.
Key Terms: egg powder, powdered eggs, baking ingredient, cooking, food manufacturing, shelf-stable eggs, recipe consistency, nutritional benefits, protein ingredient.
Egg White Powder
Egg white powder offers a pure, high-protein option commonly used in baking, protein supplements, and foods requiring only the egg white. This ingredient reduces fat and cholesterol in recipes while providing high-quality protein that supports muscle growth and recovery. Popular in the fitness and health food market, it is valued for its functionality and long shelf life.
Key Terms: egg white powder, powdered egg whites, high-protein ingredient, baking, protein supplements, low-fat recipes, health food, muscle building, protein isolate.
Energy Drink
Energy drinks are formulated to provide a rapid boost of energy, typically containing caffeine, sugar, and other stimulants. Popular among athletes and professionals, these beverages enhance alertness and physical performance. Many include vitamins, amino acids, and functional additives that support metabolism and endurance.
Key Terms: energy drink, quick energy boost, caffeine, sugar, stimulants, physical performance, alertness, sports nutrition, functional beverage.
Europe Ingredient Supplier
Europe ingredient suppliers provide a broad range of high-quality food ingredients and additives crucial for manufacturing. Based in Europe, these suppliers adhere to strict standards for safety and quality, offering preservatives, flavor enhancers, colorants, and functional ingredients for the global food industry.
Key Terms: europe ingredient supplier, food ingredients, food additives, european standards, food manufacturing, quality assurance, global supply chain, ingredient sourcing.
Fatpowder
Fatpowder is a powdered form of fat used to enhance the texture, mouthfeel, and nutritional content of foods. It is particularly useful in bakery products, instant mixes, and dietetic foods where adding creaminess and richness is essential without the inconvenience of liquid fats. It supports satiety in weight management formulations and complements protein and fiber systems.
Key Terms: fatpowder, powdered fat, food texture enhancement, mouthfeel improvement, nutritional content, bakery products, instant mixes, weight management, functional ingredient.
Fava Bean Protein Isolate
Fava bean protein isolate is a plant-based protein derived from fava beans, known for its high protein content and minimal allergenic properties. It is widely used in vegan and vegetarian products, sports nutrition, and health-focused foods. Providing essential amino acids for muscle growth and repair, this ingredient is an excellent alternative to animal proteins within our plant protein portfolio.
Key Terms: fava bean protein isolate, plant-based protein, vegan protein, sports nutrition, health foods, essential amino acids, muscle growth, dietary supplements, alternative protein.
Fava Bean Starch
Fava bean starch is a versatile starch extracted from fava beans, commonly used as a thickening and binding agent in food manufacturing. It is ideal for creating smooth textures in sauces and soups, and for improving the structure of vegan and gluten-free products. This natural starch offers hypoallergenic properties and provides an excellent alternative to traditional starches, catering to diverse dietary needs.
Key Terms: fava bean starch, natural starch, thickening agent, binding agent, food manufacturing, vegan products, gluten-free baking, hypoallergenic ingredient.
Organic Fava Bean Starch
Organic-certified fava bean starch meets stringent international standards, offering a high-quality thickening and binding option for manufacturers committed to sustainable food production. It complies with global organic regulations, making it ideal for eco-conscious brands and consumers seeking minimally processed, natural ingredients.
Key Terms: organic fava bean starch, certified organic, thickening agent, binding agent, sustainable food production, eco-conscious brands, minimally processed, natural starch, global standards.
Feed Pellets
Feed pellets are compacted formulations providing balanced nutrition to animals in a convenient, easily consumable form. Designed to meet the dietary needs of livestock and pets, they support optimal growth, health, and productivity. These products are part of our animal nutrition range and are widely used for efficient nutrient delivery.
Key Terms: feed pellets, animal nutrition, balanced diet, livestock feed, pet food, agricultural industry, animal health, dietary efficiency, feed formulation.
Fiber
Dietary fiber, derived from various plant sources, promotes digestive health and offers key benefits such as aiding weight management and reducing cholesterol levels. It is an essential component of a healthy diet, supporting gastrointestinal function and providing a feeling of fullness that assists with calorie control. Our plant-based fibers portfolio includes both soluble and insoluble types for diverse food applications.
Key Terms: dietary fiber, plant-based fiber, soluble fiber, insoluble fiber, digestive health, weight management, cholesterol reduction, healthy diet, gastrointestinal support.
Fiber Enriched
Fiber-enriched foods are fortified with additional dietary fiber to enhance nutritional value. These products attract health-conscious consumers seeking to increase fiber intake for improved digestive health and other physiological benefits. They help manage blood sugar, reduce heart-disease risk, and support weight-management strategies within our fiber ingredients range.
Key Terms: fiber enriched, nutritional enhancement, health-conscious, increased fiber intake, digestive health, blood sugar management, heart health, weight management, fiber ingredients.
Flavours
Flavours are substances added to food products to impart or enhance taste and aroma, strongly influencing consumer preference and product differentiation. From natural extracts such as vanilla and citrus oils to synthetic flavor compounds, these food additives play a key role in creating appealing, culturally diverse foods that meet global taste trends.
Key Terms: flavours, taste enhancement, food additives, natural extracts, synthetic flavors, consumer preference, product differentiation, culinary trends, flavor development.
Food & Nutrition
Food & nutrition covers a broad spectrum of products and resources dedicated to dietary health and food quality. It includes nutritional supplements, functional foods, and education on balanced diets and healthy eating habits. Supporting public health through better food choices, this category connects closely with our proteins & fibers portfolio.
Key Terms: food and nutrition, dietary health, nutritional supplements, functional foods, healthy eating, balanced diet, wellness, public health, nutrition education.
Food Additives
Food additives extend shelf life, enhance flavor, and improve texture. They include preservatives, flavor enhancers, and texturizers that ensure food safety and consistent quality during storage and sale. These functional additives are indispensable in modern food production and processing.
Key Terms: food additives, preserve freshness, enhance flavor, improve texture, food safety, food quality, preservatives, processed foods, functional additives.
Food Blends
Food blends are formulated mixtures of multiple ingredients designed to achieve specific culinary or nutritional goals. They streamline food preparation, enhance nutritional profiles, and create distinctive flavors and textures. Common in the food-service industry and consumer products, these blends offer convenience and consistency for both professionals and home cooks.
Key Terms: food blends, culinary ingredients, nutritional mixes, food preparation, flavor enhancement, food service industry, cooking convenience, recipe consistency, ingredient formulation.
Food Colours
Food colours are pigments added to food products to enhance visual appeal or correct natural colour variations. These food additives make products more attractive and appetising, influencing consumer perception and purchase decisions. They include natural colourants from plants as well as synthetic options designed for vibrant, consistent hues.
Key Terms: food colours, pigments, enhance visual appeal, consumer perception, natural colourants, synthetic colours, food presentation, appetising appearance, food additives.
Free from E-numbers
“Free from E-numbers” products are formulated without synthetic additives listed under EU E-number classifications. They cater to growing consumer demand for natural and minimally processed foods, reflecting the global shift toward clean-label manufacturing and transparency in ingredients.
Key Terms: free from e-numbers, natural foods, minimally processed, clean label, health-conscious consumers, dietary restrictions, food transparency, cleaner ingredients, additive-free.
Gelling Agent
Gelling agents are ingredients that create a gel-like consistency, essential in jams, jellies, desserts, and confectionery. They define the structure and mouthfeel of foods and are commonly derived from hydrocolloids such as pectin, gelatin, and agar-agar — each offering unique functional properties for different culinary and dietary applications.
Key Terms: gelling agent, gel-like consistency, hydrocolloids, food texture, jams, jellies, desserts, pectin, gelatin, agar-agar, culinary applications.
Glass Noodle
Glass noodles, also called cellophane noodles or bean threads, are transparent noodles made from starch and water. A staple in Asian cuisine, they are prized for their elastic texture and ability to absorb flavours. Perfect for stir-fries, soups, and salads, these starch-based ingredients offer a gluten-free alternative to wheat noodles.
Key Terms: glass noodles, cellophane noodles, bean threads, asian cuisine, transparent noodles, starch-based noodles, stir-fries, gluten-free, versatile ingredient.
Gluten Free Baking
Gluten-free baking uses alternative flours and binding agents to replace gluten while maintaining the texture and rise of traditional baked goods. Designed for those with gluten intolerance or coeliac disease, this baking style utilises starches & flours that allow for safe, delicious breads, pastries, and desserts for health-conscious consumers.
Key Terms: gluten-free baking, gluten intolerance, coeliac disease, alternative flours, starches & flours, gluten-free recipes, baked goods, dietary needs, health-conscious baking.
Gluten Free Cooking
Gluten-free cooking includes recipes and preparation methods that exclude gluten-containing ingredients, ideal for those with gluten sensitivities or choosing a gluten-free lifestyle. This approach ensures safe and nutritious meals using gluten-free starches and flours such as rice, corn, and tapioca to create satisfying dishes without compromising flavour or texture.
Key Terms: gluten-free cooking, gluten sensitivities, gluten-free recipes, gluten-free lifestyle, nutritious meals, gluten-free grains, dietary preferences, safe cooking practices, starches & flours.
Gluten Free Starch
Gluten-free starches are essential in gluten-free cooking and baking, providing structure, texture, and binding properties without gluten. Common sources include cornstarch, tapioca, and potato starch, which are used to thicken sauces and improve dough stability. These functional starches ensure optimal results in gluten-free recipes.
Key Terms: gluten-free starch, gluten-free baking, cornstarch, tapioca starch, potato starch, thickening agents, food structure, texture improvement, gluten-free ingredients.
Glutinous Rice Flour
Glutinous rice flour, made from sticky rice (sweet rice), is a staple in Asian cuisine and flour alternatives. Despite its name, it is naturally gluten-free and provides a chewy, elastic texture ideal for dishes like mochi, rice cakes, and dumplings. It offers mild sweetness and versatility for both sweet and savoury applications.
Key Terms: glutinous rice flour, sticky rice flour, sweet rice flour, asian desserts, mochi, gluten-free, chewy texture, dumplings, flour alternative.
Glycemic Index
The glycemic index (GI) measures how quickly carbohydrate-containing foods raise blood glucose levels after consumption. It is vital for blood-sugar management and nutritional planning, especially for people with diabetes. Low-GI foods support balanced energy and stable glucose levels for overall metabolic health.
Key Terms: glycemic index, blood glucose levels, manage blood sugar, diabetes care, low gi foods, nutrition planning, health management, carbohydrates, metabolic health.
Grain Free
Grain-free foods and recipes exclude all grains and cater to individuals following grain-free or Paleo diets. These diets aim to reduce inflammation, improve digestion, and support weight management. Using alternative carbohydrates such as nuts, seeds, and tubers, grain-free formulations provide nutritious options aligned with holistic lifestyle choices.
Key Terms: grain free, paleo diet, no grains, alternative carbohydrates, reduce inflammation, improve digestion, weight management, lifestyle diets, grain-free nutrition.
Gum Acacia
Gum acacia, also known as gum arabic, is a natural gum obtained from the sap of the Acacia tree. It is widely used in the food and beverage industry as a stabiliser, thickener, and emulsifier. Its excellent emulsifying properties make it ideal for soft drinks and confectionery. Valued for its natural origin and minimal processing, gum acacia is a preferred clean-label ingredient in modern formulations.
Key Terms: gum acacia, gum arabic, natural gum, food stabiliser, thickening agent, emulsifier, clean-label ingredient, acacia tree sap, beverage stabiliser.
IMO (Iso-Malto-Oligosaccharide)
Iso-malto-oligosaccharide (IMO) is a prebiotic fibre made from enzymatically processed starch, commonly derived from corn or tapioca. It supports digestive health by promoting beneficial gut bacteria and provides mild sweetness with a low glycaemic index. Widely used in functional foods and beverages, IMO offers soluble fibre benefits for health-oriented and low-sugar products.
Key Terms: imo, prebiotic fibre, low glycaemic index, gut health, soluble fibre, functional foods, tapioca starch, digestive support, low-sugar ingredient.
Ingredient Supplier
Ingredient suppliers provide a wide range of food ingredients and additives essential for modern food manufacturing. They supply raw materials and speciality compounds that enhance flavour, texture, and shelf life. These partners are key to innovation, quality assurance, and efficiency across the global food industry.
Key Terms: ingredient supplier, food ingredients, food additives, food manufacturing, speciality chemicals, flavour enhancement, texture improvement, supply chain, food innovation.
Instant Mashed Potato
Instant mashed potato consists of dehydrated potato flakes or granules that can be quickly reconstituted with water or milk. Providing convenience and speed, it is ideal for households and food-service applications. These products retain much of the flavour and nutrition of fresh potatoes while offering a quick, consistent solution for classic side dishes.
Key Terms: instant mashed potato, dehydrated potatoes, potato flakes, quick preparation, food service, convenience food, nutritional value, mashed potato mix, starch-based product.
Isomalt
Isomalt is a sugar alcohol used as a sweetener in sugar-free and reduced-calorie products. Known for its low glycaemic response and tooth-friendly profile, it is ideal for consumers managing diabetes or reducing sugar intake without compromising taste. Its thermal stability and minimal impact on blood sugar make it a preferred ingredient in confectionery and health foods.
Key Terms: isomalt, sugar alcohol, sweetener, sugar-free, reduced-calorie, low glycaemic, dental friendly, diabetic products, confectionery ingredient.
Isomaltulose
Isomaltulose is a naturally occurring disaccharide carbohydrate derived from sugar beets. It is used as a low-glycaemic sugar substitute that provides slow-release energy, helping to maintain stable blood-sugar levels. Ideal for sports and health beverages, isomaltulose supports sustained energy without spikes or crashes commonly associated with traditional sugars.
Key Terms: isomaltulose, disaccharide, low-glycaemic, sugar substitute, slow-release energy, blood-sugar management, sustained energy, natural carbohydrate, sports nutrition.
Low Lead Cassava Flour
Low-lead cassava flour is produced from cassava cultivated in environments with minimal lead exposure, ensuring reduced contamination for safer consumption. This clean-label, gluten-free flour offers a healthy alternative to wheat and is increasingly used in baking and cooking applications focused on food safety and consumer health.
Key Terms: low lead cassava flour, cassava flour, reduced lead, consumer safety, gluten-free baking, healthier alternative, clean-label ingredient, safe food production.
Low Moisture Potato Starch
Low-moisture potato starch contains less residual water, improving shelf stability and handling in industrial processing. This modified potato starch allows longer storage and enhances performance in applications such as thickening sauces, binding, and creating crisp coatings for fried products.
Key Terms: low-moisture potato starch, reduced moisture, shelf stability, modified starch, food manufacturing, thickening agent, crispy coatings, long storage.
Low SO₂ Tapioca Starch
Low-SO₂ tapioca starch is processed with reduced sulphur-dioxide content, minimising allergenic potential and providing a cleaner, neutral flavour. This tapioca-based starch is ideal for baking, soups, and sauces where a mild taste and natural profile are preferred.
Key Terms: low so₂ tapioca starch, reduced sulphur dioxide, cleaner flavour, mild taste, allergen friendly, baking ingredient, thickening agent, tapioca starch.
Micro Flakes
Micro flakes are fine, thin flakes derived from various food ingredients used to enhance texture or add decorative appeal. They improve the tactile experience and visual presentation of foods, making them valuable for premium baked goods, desserts, and culinary garnishes.
Key Terms: micro flakes, food texture, decorative elements, culinary presentation, visual appeal, tactile experience, starch flakes, bakery decoration, culinary enhancement.
Modified (Waxy) Corn Starch
Modified (waxy) corn starch is a specialised modified starch developed to improve thickening and gelling performance. It withstands high temperatures during canning and baking without losing viscosity, ensuring consistent texture and clarity in sauces, soups, and pie fillings.
Key Terms: modified waxy corn starch, thickening agent, gelling properties, high-temperature stability, canning, baking, consistent texture, sauces, pie fillings.
Modified Potato Starch
Modified potato starch undergoes physical or chemical treatment to improve stability, texture, and thickening capacity. This versatile potato-based starch performs well under various cooking and freezing conditions, making it ideal for soups, sauces, frozen foods, and instant meals.
Key Terms: modified potato starch, enhanced stability, improved texture, thickening ability, cooking conditions, frozen foods, texture control, food processing, potato starch.
Modified Starch
Modified starch refers to starches that have been chemically or physically altered to achieve desired functional properties. These food starches offer improved thickening, stabilising, and gelling capabilities suitable for dairy, bakery, and convenience products requiring performance under heat and storage conditions.
Key Terms: modified starch, chemical modification, physical modification, thickening, stabilising, gelling, dairy products, bakery, convenience foods.
Modified Tapioca Starch
Modified tapioca starch is processed to enhance thickening, stabilisation, and freeze–thaw resistance. Its high clarity and clean flavour make it ideal for sauces, dressings, and gluten-free baking applications where texture and transparency are essential.
Key Terms: modified tapioca starch, improved thickening, stabilisation, freeze–thaw stability, sauces, dressings, gluten-free baking, clarity, texture enhancement.
Modified Tapioca Starches
Modified tapioca starches come in several grades designed for specific functionalities such as improved texture, high clarity, and superior freeze–thaw stability. These tapioca-based starches are widely used in desserts, jellies, and snack coatings within the Eco Agri tapioca portfolio.
Key Terms: modified tapioca starches, textural improvement, freeze–thaw stability, high clarity, desserts, jellies, snacks, tapioca starch applications.
Modified Potato Starch Adipates (E1422)
Modified potato starch adipates (E1422), also known as acetylated distarch adipate, is a versatile modified starch used as a thickener, stabiliser, and emulsifier. It provides superior freeze–thaw stability and texture retention in frozen foods, dressings, and bakery products within our starches & flakes portfolio.
Key Terms: e1422, acetylated distarch adipate, modified potato starch, thickening agent, stabiliser, emulsifier, freeze–thaw stability, frozen products, food texture.
Moist Yeast Bread Shelf Life
Extending moist yeast bread shelf life requires a balance of moisture management, microbial control, and use of preservatives and processing aids. Combining hygienic production, optimal packaging, and recipe refinement helps maintain freshness, softness, and flavour longer in commercial baking.
Key Terms: moist yeast bread, shelf life extension, moisture retention, microbial control, preservatives, packaging, recipe optimisation, bakery preservation.
Mung Bean Protein Isolate
Mung bean protein isolate is a high-quality plant-based protein suitable for vegetarian and vegan formulations such as shakes, bars, and meat alternatives. It supports muscle development, provides excellent digestibility, and contributes to clean-label, allergen-friendly nutrition systems.
Key Terms: mung bean protein isolate, plant-based protein, vegan protein, muscle growth, high-protein ingredient, meat alternatives, digestibility, clean-label protein.
Mung Bean Starch
Mung bean starch is a natural bean-derived starch valued for its smooth texture and binding properties in sauces, soups, and noodles. It is popular in gluten-free and allergen-conscious cooking as a clean-label alternative to chemically modified starches.
Key Terms: mung bean starch, natural starch, thickening agent, binding, gluten-free, allergen friendly, clean label, noodle starch.
Native Corn Starch
Native corn starch is an unmodified starch that functions as a natural thickener, binder, and stabiliser in sauces, gravies, baked goods, and confectionery. Preferred for traditional processing, this corn-based starch delivers clean flavour and dependable performance.
Key Terms: native corn starch, unmodified starch, thickener, stabiliser, binder, corn starch, natural starch, bakery, confectionery, traditional processing.
Native Pea Starch
Native pea starch is an unmodified starch extracted from yellow peas, known for its excellent gelling and thickening properties. It is ideal for vegan and gluten-free formulations, improving texture and moisture retention in soups, baked goods, and plant-based products.
Key Terms: native pea starch, unmodified starch, thickening, binding, gelling, vegan, gluten-free, texture improvement, moisture retention.
Native Potato Starch
Native potato starch is an unmodified potato-based starch that provides creamy texture, high viscosity, and clean taste. It is widely used as a natural thickener and stabiliser in soups, sauces, bakery fillings, and processed meats for enhanced mouthfeel and stability.
Key Terms: native potato starch, potato starch, thickener, stabiliser, creamy texture, high viscosity, soups, sauces, processed meats, natural starch.
Native Tapioca Starch
Native tapioca starch is an unmodified cassava starch with neutral flavour and excellent clarity. It forms a clear, elastic gel, making it ideal for gluten-free baking, pie fillings, jellies, and sauces where taste neutrality and transparency are required.
Key Terms: native tapioca starch, cassava starch, unmodified starch, thickening, binding, gluten-free, neutral flavour, clear gel, baking, sauces.
Natural Ingredients
Natural ingredients are derived from plant or mineral sources and contain no artificial colours, flavours, or preservatives. They align with clean-label strategies and complement our natural starch and gum-based ingredient portfolios for transparent, wellness-focused formulations.
Key Terms: natural ingredients, additive-free, clean label, wellness, transparency, natural sourcing, plant-based, preservative-free.
Natural Sweetener
Natural sweeteners, derived from fruits and plants such as stevia, agave, and monk fruit, provide sweetness with fewer calories and a lower glycaemic response. These plant-based sugar alternatives are ideal for diabetes-friendly and low-calorie applications across beverages, bakery, and snacks.
Key Terms: natural sweetener, refined sugar alternative, low-calorie sweetener, diabetes-friendly, plant-based sugar, low glycaemic, beverages, snacks.
Non-Dairy Creamer
Non-dairy creamers are plant-based alternatives made from soy, almond, or coconut, formulated for coffee and tea applications. They are suitable for vegan and lactose-free diets and can be fortified with protein and fibre systems for added functionality and nutritional balance.
Key Terms: non-dairy creamer, plant-based creamer, vegan, lactose-free, coffee creamer, coconut milk powder, protein fortification, functional beverage.
Non-GMO
Non-GMO ingredients are verified to be free from genetically modified organisms, aligning with consumer demand for transparency, traceability, and natural sourcing. These products are often associated with clean-label formulations and may carry related certifications such as USDA Organic where applicable.
Key Terms: Non-GMO, genetically unmodified, natural ingredients, transparency, traceability, consumer trust, certification, clean label.
Non-GMO Corn
Non-GMO corn is cultivated from non-modified seed stock to produce cereals, cornmeal, popcorn, and baby foods. It is a preferred ingredient in markets where GMO avoidance and consumer confidence in natural sourcing are priorities.
Key Terms: Non-GMO corn, genetically unmodified corn, natural corn, cereals, popcorn, cornmeal, baby food, GMO-free ingredient.
Noodle Starches
Noodle starch systems are formulated to provide elasticity, chewiness, and clarity in noodle products. Common bases include tapioca starch, potato starch, and legume or cereal starches. These starches deliver consistent texture and stability for traditional and instant noodles.
Key Terms: noodle starches, tapioca starch, potato starch, elasticity, texture, chewiness, clarity, instant noodles, Asian cuisine.
Rice Flour
Rice flour is finely milled under strict food-safety and quality-control standards. It is a naturally gluten-free flour ideal for baking, batters, and snacks, widely used in clean-label and health-oriented formulations as an alternative to wheat flour.
Key Terms: rice flour, gluten-free flour, wheat alternative, baking, clean label, food safety certification, natural flour, health foods.
Tapioca Starch
Tapioca starch is extracted from cassava roots and prized for its neutral flavour, smooth texture, and clarity. It functions as a thickener and stabiliser in sauces, desserts, and bakery items, particularly within gluten-free and clean-label applications.
Key Terms: tapioca starch, cassava starch, thickening agent, stabiliser, neutral flavour, smooth texture, gluten-free, clean label, food processing.
Paprika Extract
Paprika extract is a natural colorant obtained from paprika peppers, widely used to impart vibrant red and orange hues to food products. It adds mild sweetness and visual appeal to meats, cheeses, snacks, and seasoning blends, serving as a clean-label alternative to synthetic dyes.
Key Terms: paprika extract, natural colorant, paprika peppers, red hue, orange hue, clean label, meats, cheeses, seasonings, snacks, natural pigment.
Pea Protein Isolate
Pea protein isolate is a high-purity protein extracted from yellow peas, offering excellent digestibility and a complete amino acid profile. It is a key ingredient in vegan and vegetarian foods, protein shakes, nutrition bars, and meat alternatives for muscle support and healthy living.
Key Terms: pea protein isolate, plant-based protein, yellow peas, vegan protein, vegetarian, muscle growth, digestibility, health foods, protein shakes.
Pea Starch
Pea starch is a natural thickening and binding agent derived from yellow peas. It features excellent gelling ability and is ideal for gluten-free, allergen-aware recipes such as soups, sauces, and ready meals, offering structure and smooth texture without additives.
Key Terms: pea starch, thickener, binder, yellow peas, natural starch, gluten-free, allergen-free, texture improvement, clean label.
Pet Food
Pet food formulations provide balanced nutrition for dogs and cats using premium proteins and fibers to support growth, energy, and overall health. These products are designed for different life stages and specific dietary needs, aligning with modern pet nutrition standards.
Key Terms: pet food, balanced diet, animal nutrition, dogs, cats, life-stage nutrition, protein ingredients, fiber ingredients, premium pet nutrition.
Povidone Iodine
Povidone iodine is a broad-spectrum antiseptic and disinfectant used in personal care and pharmaceutical products for skin cleansing and wound care. It provides reliable antimicrobial protection against bacteria, viruses, and fungi.
Key Terms: povidone iodine, antiseptic, disinfectant, wound care, antimicrobial, skin care, pharmaceutical, infection prevention.
Premium Cassava Starch
High-purity starch from cassava roots, delivering reliable thickening, filling, and binding performance for food and selected industrial applications. Known for clean flavour and clarity in finished products.
Key Terms: premium cassava starch, high quality, thickener, binder, filler, cassava starch, clean flavour, clear gel.
Premium Tapioca Starch
Produced from select tapioca with clear gel, neutral flavour, and high viscosity—ideal for baking, sauces, desserts, and gluten-free applications requiring transparency and smooth texture.
Key Terms: premium tapioca starch, clear gel, neutral flavour, high viscosity, gluten-free, baking, sauces, desserts.
Preservative
Ingredients that prevent spoilage by inhibiting microbial growth or oxidation, extending shelf life and maintaining quality and safety. Common systems include antioxidants, acidulants, and hurdle technologies within our food additives range.
Key Terms: preservatives, microbial control, oxidation, shelf life, food safety, antioxidants, acidulants, additives.
Proteins
Essential macronutrients supporting tissue building, repair, and metabolism. Available from animal and plant sources, including concentrates and isolates used in sports nutrition, bakery, and alternative-meat formulations.
Key Terms: proteins, macronutrients, tissue repair, metabolism, animal protein, plant protein, protein isolate, protein concentrate.
Pudding Powder
Pre-blended dessert mix formulated for smooth, creamy puddings with consistent set and mouthfeel. Typically combines starches & flours, flavours, and sweeteners for quick preparation with milk or water.
Key Terms: pudding powder, dessert mix, creamy texture, quick preparation, instant pudding, starch-based dessert, consistent set.
Pure Cassava Starch
Unmodified cassava starch that is completely additive-free — a natural thickener and gluten-free flour substitute used in both food and industrial formulations. Known for its clean flavour, white colour, and consistent performance.
Key Terms: pure cassava starch, unmodified, gluten-free flour, natural thickener, additive-free, cassava starch, clean label.
Pure Tapioca Starch
Natural tapioca starch extracted from cassava roots with neutral taste and clear gel properties — ideal for gluten-free baking, sauces, and desserts requiring smooth texture and transparency.
Key Terms: pure tapioca starch, cassava starch, neutral flavour, clear gel, gluten-free, baking, desserts, sauces.
Rice Flour
Finely milled rice used as a gluten-free alternative to wheat flour in breads, pastries, noodles, and sauces. Provides a light texture and mild flavour ideal for allergen-aware and clean-label foods.
Key Terms: rice flour, gluten-free baking, wheat alternative, light texture, allergen-free, clean label.
Rice Syrup
Natural sweetener produced from enzymatically converted rice starch, featuring a mild sweetness and smooth mouthfeel. Often used as a corn-syrup alternative in baking, beverages, and confectionery for moderate glycaemic response.
Key Terms: rice syrup, natural sweetener, mild taste, glycaemic moderation, confectionery, baking, corn-syrup alternative.
Soluble Fiber
Water-soluble fibre forming a gel that supports digestive health, cholesterol reduction, and balanced blood-sugar levels. Commonly used in functional fibre systems and nutritional supplements to enhance gut wellness.
Key Terms: soluble fibre, digestive health, cholesterol reduction, blood-sugar balance, functional foods, gut wellness, dietary fibre.
Sorbic Acid
Sorbic acid is a widely used food preservative effective against moulds and yeasts, extending the shelf life of dairy products, baked goods, and beverages. It ensures product freshness and microbial stability without altering flavour or appearance.
Key Terms: sorbic acid, food preservative, mould control, yeast inhibition, shelf life extension, microbial stability, dairy, bakery, beverages.
Sorbitol
Sorbitol is a sugar alcohol used as a sweetener and humectant in sugar-free and reduced-calorie products. It retains moisture, provides a pleasant mouthfeel, and helps improve texture in confectionery, chewing gum, and baked goods.
Key Terms: sorbitol, sugar alcohol, low-calorie sweetener, humectant, moisture retention, sugar-free, confectionery, bakery.
Soy Lecithin
Soy lecithin is a natural emulsifier derived from soybeans, improving texture and stability by blending oil and water phases. Commonly used in chocolate, bakery items, and dressings, it enhances mouthfeel and extends shelf life.
Key Terms: soy lecithin, natural emulsifier, texture improvement, oil-water blend, chocolate, bakery, dressings, stability.
Specialty Native Starch
Unmodified starches optimized for specific food and industrial applications, offering natural thickening, stability, and clean-label appeal. These native starch solutions deliver consistency and sustainability without chemical modification.
Key Terms: specialty native starch, unmodified starch, natural thickener, clean label, texture stability, sustainability, starch applications.
Specialty Potato Starch
High-performance potato starch offering excellent thickening, gelling, and clarity for soups, sauces, gluten-free baking, and snack coatings. Known for its smooth texture and clean flavour in premium food formulations.
Key Terms: specialty potato starch, thickening agent, gelling, clarity, gluten-free, soups, sauces, smooth texture, clean flavour.
Specialty Starch
Custom-formulated starch systems offering tailored thickening, stabilizing, and texturizing properties. Designed for frozen foods, dairy applications, and ready meals where precise performance and product consistency are critical.
Key Terms: specialty starch, customized starch, thickening, stabilizing, texturizing, frozen foods, dairy, ready meals, product consistency.
Stabilizer
Functional food additives that maintain texture, prevent separation or crystallization, and ensure shelf stability. Commonly used in dressings, dairy, beverages, and sauces to deliver smooth and uniform textures.
Key Terms: stabilizer, food additive, texture control, emulsions, shelf stability, dairy, dressings, beverages, consistency.
Starch
Plant-based carbohydrate serving as a fundamental thickener, binder, and stabilizer in sauces, soups, bakery products, and gluten-free formulations. Essential for improving viscosity, structure, and mouthfeel.
Key Terms: starch, plant-based thickener, binder, stabilizer, viscosity, structure, gluten-free applications, texture enhancement.
Starch-Based Products
Derived and blended starch systems providing reliable thickening, binding, and stabilizing functionality across sauces, soups, confectionery, and bakery. These starch derivatives ensure consistent texture and processing efficiency.
Key Terms: starch-based products, starch blends, starch derivatives, thickening, binding, stability, processing performance, consistency.
Stevia
Natural zero-calorie sweetener extracted from Stevia rebaudiana. Known for its clean sweetness and minimal effect on blood glucose, Stevia is a preferred sugar substitute in beverages, desserts, and health-oriented formulations.
Key Terms: stevia, natural sweetener, zero-calorie, sugar substitute, Stevia rebaudiana, blood sugar control, clean sweetness, beverage sweetening.
Sugar Alcohol
Sugar alcohols, also known as polyols (such as xylitol, sorbitol, and erythritol), are low-calorie sweeteners used in sugar-free and reduced-calorie products. They offer a pleasant sweetness with dental-friendly and low-glycaemic benefits, making them ideal for diabetic and health-conscious formulations.
Key Terms: sugar alcohol, polyols, xylitol, sorbitol, erythritol, low-calorie sweetener, sugar-free, low glycaemic index, dental-friendly.
Sweetener
An umbrella term covering natural sugars, artificial sweeteners, and sugar alcohols used to achieve desired sweetness levels for different dietary and functional needs. Sweeteners play a key role in calorie reduction and taste balance in modern food production.
Key Terms: sweetener, natural sugar, artificial sweetener, polyols, calorie reduction, taste balance, dietary needs, functional food.
Sweetener Blend
Optimized combinations of sweetening agents that balance taste, calories, and cost-effectiveness. These sweetener systems often mix natural and artificial components to replicate sugar’s sweetness profile while meeting nutritional targets.
Key Terms: sweetener blend, sugar substitute, taste optimization, calorie control, natural and artificial mix, cost efficiency, balanced sweetness.
Tapioca Chips
Thin, crispy chips made from cassava roots, offering a crunchy, gluten-free alternative to potato snacks. Tapioca-based chips are popular for both savoury and sweet applications due to their neutral taste and versatility.
Key Terms: tapioca chips, cassava chips, gluten-free snacks, crunchy texture, savoury snacks, sweet applications, tapioca-based.
Tapioca Flour
Finely milled flour from cassava roots, used as a gluten-free alternative to wheat flour and as a neutral thickener in sauces, soups, and gravies. Tapioca flour adds smooth texture and elasticity in baking and cooking applications.
Key Terms: tapioca flour, cassava flour, gluten-free baking, thickener, smooth texture, sauces, soups, gravies, wheat substitute.
Tapioca Pearls
Small, round beads made from tapioca starch, renowned for their chewy texture in bubble tea, desserts, and puddings. When cooked, tapioca pearls develop a translucent, gelatinous consistency that enhances both visual appeal and mouthfeel in sweet applications.
Key Terms: tapioca pearls, cassava starch, chewy texture, bubble tea, desserts, puddings, gelatinous consistency, sweet applications.
Texturizer
Functional ingredients and systems—such as gums and starches—that enhance or modify texture, mouthfeel, and consistency in yogurt, ice cream, bakery, and ready meals. Texturizers improve product stability and sensory quality across diverse food applications.
Key Terms: texturizer, texture enhancement, mouthfeel, consistency, food additives, gums, starches, sensory quality, formulation.
Thickener
Substances that increase viscosity and prevent separation or syneresis in food and beverage products. Common thickening agents include cornstarch, arrowroot, xanthan gum, and carrageenan—used widely in sauces, soups, and desserts.
Key Terms: thickener, thickening agent, viscosity, texture, syneresis prevention, cornstarch, arrowroot, xanthan, carrageenan, food additives.
Vanilla Extract
Concentrated natural flavour derived from vanilla beans, used across bakery, confectionery, and desserts to impart warm, aromatic notes and enhance sweetness perception. A staple in clean-label flavouring systems.
Key Terms: vanilla extract, natural flavour, baking, desserts, confectionery, aromatic profile, clean label flavouring, sweetness enhancement.
Vegetable Oil Powder
Spray-dried or encapsulated vegetable oils offering improved handling, stability, and dispersibility in dry mixes, instant soups, seasonings, and powdered beverages. These oil-based additives help maintain flavour and shelf life in dry formulations.
Key Terms: vegetable oil powder, encapsulated oil, powdered oils, dry mixes, stability, dispersibility, instant soups, seasonings, shelf life.
Vitamin C (Ascorbic Acid)
A water-soluble vitamin and powerful antioxidant that supports collagen synthesis, immune function, and overall vitality. Commonly used as a food additive to prevent oxidation, preserve colour, and extend shelf life in beverages, baked goods, and processed foods.
Key Terms: vitamin C, ascorbic acid, antioxidant, oxidation control, immune support, collagen production, colour preservation, food additive.
Waxy Rice Starch
High-amylopectin rice starch known for its excellent stability and resistance to retrogradation. Ideal for frozen foods, dairy applications, sauces, and baby food formulations requiring smooth texture and freeze-thaw tolerance.
Key Terms: waxy rice starch, amylopectin, rice starch, freeze-thaw stability, retrogradation resistance, smooth texture, dairy, sauces.
Wheat Free
Food products formulated entirely without wheat or wheat-derived ingredients. Common alternatives include rice, quinoa, oats, and cassava/tapioca, supporting those with wheat allergies or gluten sensitivities.
Key Terms: wheat free, wheat allergy, gluten sensitivity, cassava starch, tapioca, alternative grains, gluten-free options, allergen awareness.
Wheat Free Cooking
Cooking and baking techniques that eliminate wheat, using alternative flours and starches such as rice, quinoa, corn, and tapioca starch. This approach ensures safe, flavourful meals suitable for gluten-free and allergen-aware diets.
Key Terms: wheat-free cooking, alternative flours, tapioca starch, gluten-free recipes, allergen-free baking, healthy cooking.
Wheat Free Flours
Flours produced from non-wheat sources such as rice, almond, coconut, and cassava. These alternative flours offer diverse textures and flavours, ideal for gluten-free and clean-label baking applications.
Key Terms: wheat-free flours, gluten-free baking, alternative flours, cassava flour, rice flour, almond flour, coconut flour, clean label.
Whey Protein Concentrate
A high-quality, milk-derived protein source rich in essential amino acids. Commonly used in shakes, smoothies, protein bars, and baked goods to support muscle recovery, satiety, and overall nutrition.
Key Terms: whey protein concentrate, milk protein, high protein, amino acids, muscle recovery, nutrition, shakes, protein bars.
Whey Protein Isolate
Ultra-purified whey protein with reduced lactose, fat, and carbohydrates. Known for its rapid absorption, it’s ideal for post-workout recovery, sports performance, and lean muscle maintenance. A premium protein supplement for active lifestyles.
Key Terms: whey protein isolate, purified protein, low-lactose, rapid absorption, performance nutrition, lean muscle, sports recovery.
Xanthan Gum
A fermentation-derived polysaccharide used as a thickener and stabilizer in sauces, dressings, beverages, and gluten-free baking. Provides superior viscosity and suspension properties in food and beverage formulations.
Key Terms: xanthan gum, thickener, stabilizer, polysaccharide, gluten-free baking, viscosity, suspension, sauces, dressings.
Yellow Pea Starch
Natural starch extracted from yellow peas, offering excellent thickening and binding properties. Pea starch is gluten-free, hypoallergenic, and ideal for soups, sauces, bakery, and gluten-free pasta formulations.
Key Terms: yellow pea starch, natural starch, thickening agent, binding agent, gluten-free, hypoallergenic, bakery, sauces, pasta.
Gellan Gum
A versatile gelling agent produced by Sphingomonas elodea. High-acyl types form soft, elastic gels, while low-acyl types produce firm, brittle textures. Used in creamy desserts, bakery fillings, plant-based beverages, and fortified juices for structure and nutrient stability.
Key Terms: gellan gum, gelling agent, high-acyl, low-acyl, textural control, bakery fillings, plant-based beverages, nutrient stabilization.
Erythritol
Erythritol is a fermentation-derived sugar alcohol used as a natural, low-calorie sweetener in sugar-free and reduced-calorie foods and beverages. It provides clean sweetness with minimal glycaemic impact and no aftertaste, making it ideal for blends with stevia or monk fruit in health-oriented formulations.
Key Terms: erythritol, sugar alcohol, natural sweetener, sugar substitute, low-calorie, reduced-calorie, stevia blend, monk fruit, low glycaemic index, clean sweetness.