CARRAGENATO
El carragenato es un producto natural extraído de algas marinas rojas de la clase Rhodophyceae mediante diversas técnicas. Se utiliza ampliamente en la industria alimentaria como gelificante, espesante, emulsionante y estabilizante.
Es ideal para proporcionar una textura específica y optimizar el producto final.
Es una sal cuyo principal uso es como conservante de alimentos; también es conocido como la sal de potasio del ácido sórbico.
El sorbato de potasio es utilizado en una variedad de aplicaciones incluyendo alimentos, vinos y cuidado personal.
SORBATO DE POTASIO
SALES DE CURA (Nitrito - Nitrato)
Es un producto utilizado para la conservación de los alimentos curados, previene y retrasa su deterioro a causa de bacterias u hongos, con más efectividad que con el único uso de la sal de mesa; se le conoce también como ¨Polvo de Praga¨.
es un conservador utilizado ampliamente en la industria de alimentos por su capacidad de controlar hongos, levaduras y algunas bacterias.
Entre sus aplicaciones más comunes se encuentran:
Bebidas con gas y sin gas; Concentrados para preparar bebidas; Salsas de mesa; Mermeladas y conservas; Dulces; Cosméticos y cuidado personal.
BENZOATO DE SODIO
CARRAGENATO
El carragenato es un producto natural extraído de algas marinas rojas de la clase Rhodophyceae mediante diversas técnicas. Se utiliza ampliamente en la industria alimentaria como gelificante, espesante, emulsionante y estabilizante.
Es ideal para proporcionar una textura específica y optimizar el producto final.
Es una sal cuyo principal uso es como conservante de alimentos; también es conocido como la sal de potasio del ácido sórbico.
El sorbato de potasio es utilizado en una variedad de aplicaciones incluyendo alimentos, vinos y cuidado personal.
SORBATO DE POTASIO
SALES DE CURA (Nitrito - Nitrato)
Es un producto utilizado para la conservación de los alimentos curados, previene y retrasa su deterioro a causa de bacterias u hongos, con más efectividad que con el único uso de la sal de mesa; se le conoce también como ¨Polvo de Praga¨.
Es un conservador utilizado ampliamente en la industria de alimentos por su capacidad de controlar hongos, levaduras y algunas bacterias.
Entre sus aplicaciones más comunes se encuentran:
Bebidas con gas y sin gas; Concentrados para preparar bebidas; Salsas de mesa; Mermeladas y conservas; Dulces; Cosméticos y cuidado personal.
BENZOATO DE SODIO
Es un conservante, que funciona como protector, contra diversos hongos y levaduras. El aumento de la persistencia de anti-oxidantes que son capaces de dejar de un producto en particular de la desecación.
Se encuentra en muchos tipos de alimentos procesados, que se utiliza como ingrediente para ajustar el pH o un potenciador de la fermentación.
Es un conservante, que se utiliza en el tratamiento de agua, como ingrediente en fertilizante y limpiadores.
También es utilizado como agente secuestrante de
magnesio y calcio en alimentos.
El ácido cítrico, es un ácido orgánico tricarboxílico que está presente en la mayoría de las frutas, sobre todo en cítricos como el limón y la naranja.
Es un buen conservante y antioxidante natural que se añade industrialmente en el envasado de muchos alimentos como las conservas vegetales enlatadas.
Es un antioxidante muy bueno, ya que, es un bloqueador de radicales libres que aceleran el envejecimiento de la piel, órganos internos como el corazón, páncreas, hígado así como otros tejidos externos o sistema ocular.
El ácido ascórbico y sus sales de sodio, potasio y calcio se utilizan de forma general como antioxidantes. Estos compuestos son solubles en agua, por lo que no protegen las grasas de la oxidación.
Black Pepper or Piper nigrum is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning.
When dried, the fruit is known as a peppercorn.
Black pepper is native to south India and is extensively cultivated there and elsewhere in tropical regions. It is the world’s most traded spice.
WHITE PEPPER
White pepper consists solely of the seed of the pepper plant, with the darker-coloured skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes.
Rubbing then removes what remains of the fruit, and the naked seed is dried.
Oregano is the anglicised form of the Italian word oregano. It is related to the herb marjoram, sometimes being referred to as wild marjoram. Oregano has purple flowers and spade-shaped, olive-green leaves.
Oregano is an important culinary herb, used for the flavour of its leaves, which can be more flavourful when dried than fresh.
OREGANO
Scientific name Allium sativum, is a species in the onion genus. It grows in the wild in areas where it has become naturalized.
It is worldwide used in adding flavor for culinary purposes, it can be used fresh or grounding dried, granulated or powdered.
DESHYDRATED GARLIC
Also known as paprika extract. It’s an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a coloring and/or flavoring in food products.
Foods colored with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats.
PAPRIKA OLEORESIN
LIQUID SMOKE
Is a water-soluble yellow to red liquid used for flavoring. It comes from a thermal procedure consisting in decomposition of wood in a low oxygen manner originated prehistorically to produce charcoal.
The use of natural condensed smoke preparations internally in food is an important mean of imparting smoke flavor. Liquid smoke can be used for topical application as an alternative to direct wood smoking
Is the sodium salt of glutamic acid glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods. MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.
MONODIUM GLUTAMATE
Is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose and might be either moderately sweet or almost flavorless.
It is commonly used for the production of soft drinks and candy. It can also be found as an ingredient in a variety of other processed foods.
MALTODEXTRIN
Also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called “corn syrup”, but glucose syrup is also made from potatoes and wheat potatoes, wheat, barley, rice and cassava
GLUCOSE SYRUP
TAPIOCA STARCH
Is a starch extracted from cassava root Manihot esculenta. Predominantly consists of carbohydrates. It is used as a thickening agent, stabilizer and emulsifier in many food products. A suitably modified starch is used as a fat substitute. When added to frozen products it prevents them from dripping when defrosted.
Also, when the starch is bonded with phosphate, allows the starch to absorb more water and keeps the ingredients together, useful when making, packing and freezing meat produce products.
CORN STARCH
BLACK PEPPER
CARRAGEENAN
Extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulphation. Kappa-carrageenan, Iota-carrageenan and Lambda-carrageenan.
Also known as potassium salt of sorbic acid. It is a white salt that is very soluble in water (58.2% at 20 °C). It is primarily used as a food preservative.
Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products
POTASSIUM SORBATE
SODIUM NITRITE
Sodium nitrite is used for the curing of meat because it prevents bacterial growth and, as it is a reducing agent, in a reaction with the meat's myoglobin, preserves and gives the meat product a desirable pink-red "fresh" color desirable for beef products. This use of nitrite goes back to the Middle Ages.
It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water.
It is a well preferred bacteriostatic and fungistatic additive under acidic conditions. It is most widely used in acidic foods such as salad dressings, carbonated drinks, jams and fruit juices, processed food and condiments.
It is also used as a preservative in medicines and cosmetics.
SODIUM BENZOATE
POTASSIUM LACTATE
Is an inorganic compound, also known as STP. It is the sodium salt with a conjugates base of triphosphoric acid.
It is used as a preservative for seafood, meats, poultry, and different animal feeds. It is common in food production as E number E451.
In foods, sodium triphosphate is used as an additive, that function as an emulsifier, stabilizer and to retain moisture in all final produce.
SODIUM TRIPHOSPHATE
Citric acid exists in greater than trace amounts in a variety of fruits and vegetables, most notably citrus fruits. It is an organic tricarboxylic acid that equals what It occurs naturally in citrus fruits. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.
Citric acid can be added as an emulsifying agent to keep fats from separating in meat products, and to prevent sucrose from crystallization. It is also used in food coloring to balance the pH level. It is one of the stronger edible acids, the dominant use of citric acid is used as a flavoring and preservative in food and beverages, especially soft drinks
CITRIC ACID
It is also known as potassium salt of lactic acid. It is produced by neutralizing lactic acid which is fermented from a sugar source. It has E number "E326". Potassium lactate is a liquid product that is usually 60% solids.
Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria.
Is a naturally occurring organic compound with antioxidant properties. It is a white solid, but impure samples can appear yellowish. It dissolves well in water to give mildly acidic solutions. Ascorbic acid is one form of Vitamin C.
It is a mild reducing agent and an excellent antioxidant as a food additive and a preserver.
ASCORBIC ACID
SODIUM ERYTHORBATE
It is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316.
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil.[1] It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content far greater than that which comes from meat.
TEXTURED VEGETABLE PROTEIN
ISOLATED SOY PROTEIN
Soy protein is a protein that is isolated from soybean. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties. Recently, soy protein popularity has increased due to its use in health food products, and many countries allow health claims for foods rich in soy protein.
Soy isolates are mainly used to improve the texture of meat products, but are also used to increase protein content, to enhance moisture retention, and as an emulsifier. Edible soy protein "isolate" is derived from defatted soy flour with a high solubility in water. Soybean protein is a "complete protein" since it provides all of the essential amino acids for human nutrition.
Soy protein concentrate is a various form of vegetable protein. It is produced by immobilizing the soy globulin proteins while allowing carbohydrates, soy whey proteins, and salts to be leached from the defatted flakes or flour. The protein is retained by one or more of several treatments to make it applicable as a raw material for food produce.
Soy protein concentrates are available in different forms: granules, flour and spray-dried. Because they are very digestible, they are well-suited for children, pregnant and lactating women, and the elderly. They are also used in pet foods, milk replacements for babies (human and livestock), and even used for some nonfood applications.
CONCENTRATED SOY PROTEIN
Is the starch derived from the corn maize grain or wheat. Cornstarch offers a variety of uses across various industries, ranging from its application as a chemical additive for certain food products to its use as medical therapy for certain illnesses.
Cornstarch is used as a thickening agent mostly. Food producers reduce production costs by adding varying amounts of cornstarch to their produce.
POTATO STARCH
Is a starch extracted from potatoes. The cells of the root tubers of the potato plant contains it. Is a very refined starch, containing minimal protein or fat.
It increases the viscosity and gives solutions a slightly anionic character, a low gelatinization temperature and high swelling power. These typical properties well needed and used in food and technical industries.
GUAR GUM
Also called guaran, is a substance made from guar beans which has thickening and stabilising properties useful in various industries. The largest market for guar gum is in the food industry.
Applications include: In baked and cooked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life; In dairy products, it thickens; for meat, it functions as a binder; In condiments, it improves the stability and appearance of dressings, sauces and others.
XHAN THAN GUM
Is a polysaccharide secreted by the bacterium Xanthomonas Campestris used as a food additive and rheology modifier, commonly used as a food thickening agent and a stabilizer.
One of the most remarkable properties of xanthan gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent.
GRAPHIC DESIGN BY CLAUDIA COSTANTINI
