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

Sodium Pyrophosphate

Gelling agent and stabilizer for dairy products. Interacts with proteins to stabilize emulsions, enhance hydration and water binding, hydrate casein, and form a dense gel.

Sodium Pyrophosphate

Dairy stabilizer and gelling agent. Interacts with protein components to stabilize emulsions, enhance hydration and water binding, hydrate casein, and form a dense gel.

Applications: processed cheese, dairy desserts, puddings, instant products.

Disodium Phosphate Dihydrate

Used as a stabilizer, pH regulator, and melting salt in dairy products.

Applications: condensed milk, thermized dairy products, processed cheese.

Dipotassium Phosphate (DKP)

Stabilizer and buffer for dry, instant products with milk protein.

Applications: dry whey and fat-containing whey concentrates, non-dairy creamers for coffee, 3-in-1 coffee mixes

SAPP (Sodium Acid Pyrophosphate)

Acidic sodium pyrophosphate. Acts as a peptizing agent, deflocculant, buffer, and stabilizer.

Applications: emulsifying salt component for processed cheeses

Sodium Hexametaphosphate (SHMP)

Complexing agent, emulsifier, and pH regulator

Applications: dry whey products, WPCs, processed cheeses, dairy, and water treatment (softening).

RADIAMULS MG (Е471)

Mono- and diglycerides. Multipurpose emulsifier. Stabilizes emulsions and prevents fat separation

Applications: spreads, curd products, condensed and reconstituted milk, caramelized milk, cream, desserts, ice cream.

RADIAMULS МG (Е471)

Distilled monoglycerides. Multipurpose emulsifier. Stabilizes emulsions, prevents moisture separation and cream separation.

Applications: spreads, condensed and reconstituted milk, caramelized milk, cream, whipping cream, desserts, ice cream

RADIAMULS ACETEM (Е472а)

Acetic esters of mono- and diglycerides (ACETEM). Alpha-oriented emulsifier and whipping agent.

Applications: desserts, creams, whipping cream.

RADIAMULS POLY (Е475)

Polyglycerol esters (PGEs). Emulsifier and whipping agent.Applications: whipping spreads, whipped desserts.

RADIAMULS LACTEM (Е472b)

Lactic esters of mono- and diglycerides (LACTEM). Emulsifier and whipping agent. Increases foam volume and stability.Applications: whipping cream, pastry spreads, ready-to-eat desserts (whipped curds, soufflés, etc.), ice cream.

RADIAMULS DATEM (Е472е)

Diacetyltartaric esters of mono- and diglycerides (DATEM). Emulsifier and whipping agent.

Applications: whipping cream, bakery spreads, desserts, ice cream.

RADIAMULS SORB (Е433)

Polysorbate 80 (TWEEN 80). Emulsifier that enhances foaming, solubilizer, and dispersant for better dissolution of natural colorants.

Applications: ice cream, non-dairy creams, desserts.

RADIAMULS SORB (Е435)

Polysorbate 60 (TWEEN 60). Emulsifier that enhances foaming properties.

Applications: non-dairy creams, ice cream, desserts.