Group

Flavors

Fruit & Berry

Apricot, Orange, Cherry, Pear, Strawberry, Wild Strawberry, Cranberry, Lemon, Raspberry, Mint, Blackcurrant, Apple, Red Berries, etc.

Vanilla

Vanilla, Vanilla Cream

Dairy

Cream, Butter, Milk, Milk-Cream, Boiled Condensed Milk, Condensed Milk, Cheese, Cheddar Cheese, Sour Cream, Curd

Caramel

Caramel, Crème Brûlée, Cream Caramel, Ice Cream, Toffee

Nut

Almond, Walnut, Pistachio, Coconut

Chocolate

Milk Chocolate, Dark Chocolate, Cocoa, White Chocolate, Chocolate

Gastronomic

Chicken, Beef, Cheese, Cheddar Cheese

Other Flavorings

Sugar Cookie, Cheesecake, Kvass, Honey, Maple Syrup, Jasmine, Bergamot, Bergamot-Orange, Bergamot-Lemon, Bergamot-Mandarin, Rye Bread

Group

Flavors

Fruity & Berry

Cherry, Pear, Green Apple, Strawberry, Raspberry, Black Currant, Wild Strawberry

Vanilla

Vanilla, Vanilla-Cream

Dairy

Cream, Milk, Baked Milk, Boiled Condensed Milk, Cottage Cheese, Cheese

Caramel

Caramel, Ice Cream, Crème Brûlée, Cream Caramel, Toffee

Savory

Chicken, Beef

Other Flavorings

Cocoa, Coffee, Honey, Cookie, Chocolate

Dairy

Cream, Sweet Cream Butter, Country-Style Butter, Sour Cream Butter, Vologda Butter, Peasant Butter, Baked Milk, Ice Cream

APP / SAPP

Acidic sodium pyrophosphate / Disodium dihydrogen diphosphate (E450i). Leavening agent for bakery products. Anti-browning agent for processed potatoes. Applications: bakery improvers, baking powders, flour mixes, potato-based products.

Tetrasodium Pyrophosphate (TSPP)

Gelling agent. Stabilizes gel formation by interacting with carrageenan and milk proteins. Applications: instant products/semi-finished products – puddings, creams, desserts.

Dipotassium Phosphate (DKP)

Buffer, protein stabilizer, foam stabilizer. Source of potassium in functional foods. In medicine and biotechnology – a nutrient medium component, growth factor. Applications: non-dairy creamers, hot beverages, whipped products, yeast industry, starter culture production.

Disodium Phosphate Dihydrate (DSD)

Buffer, stabilizing salt, pH regulator, protein stabilizer, anti-crystallizing agent, emulsifying salt. Applications: dairy stabilizers.

RADIAMULS SL (Е481)

Sodium stearoyl lactylate. Commonly used in baking improvers for products like buns and tin bread where volume and freshness retention are key. Applications: potato products, snacks, instant beverages, dry creamers, frying pasta, baking improvers, frozen dough.

RADIAMULS DATEM (E472е)

Diacetyl tartaric acid esters of mono- and diglycerides. Dough strengthener, increases gas retention, dough volume and stability. Applications: baking, bread.

RADIAMULS MG (Е471)

Monoglycerides. Multi-purpose emulsifiers that interact with starches, proteins, and fats in various food systems. Improve stability and processing properties. Applications: bakery mixes, extruded products, potato-based products, pasta, yeast-based goods, biscuits, etc.

RADIAMULS LACTEM (E472b)

Lactic acid esters. Improves aeration and provides stability. Applications: whipped bakery batters, creams.

RADIAMULS POLY (E475)

Polyglycerol esters (PGE). Whipping emulsifier. Applications: biscuits, premium bakery, plant-based coffee creamers, instant noodles, whipping pastes.

RADIAMULS ACETEM (Е472а)

Acetic acid esters, excellent whipping properties. Direct emulsion emulsifier. Barrier properties, good film formation. Applications: toppings, desserts, films/coatings, emulsions, lubricants.

RADIAMULS SORB (Е433)

Polysorbate 80, ethoxylated sorbitan monooleate. Emulsifier, solubilizer, whipping agent, lubricant. Applications: desserts, creams, emulsions, flavors, colors.

RADIAMULS SORB (E432)

Polysorbate 20, ethoxylated sorbitan monolaurate. Emulsifier, stabilizer, solubilizer, foam agent/antifoam (depending on medium). Applications: desserts, creams, ice cream, plant-based creamers, colorants, flavors, emulsions.

RADIAMULS SORB (Е435)

Polysorbate 60, ethoxylated sorbitan monostearate. Emulsifier, solubilizer, whipping agent, lubricant. Applications: desserts, creams, whipping pastes, flavors, colors, emulsions.

RADIAMULS SORB (Е491)

Sorbitan monostearate (SMS). Consistency stabilizer, thickener, texturizer, binding agent. Applications: tea concentrates, fruit/herbal infusions, beverage whiteners, fillings, glazes, coatings, fat emulsions, baking yeast. Carrier/filler in colorants, antifoams, fruit glazes.