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

ADIAMULS MG (Е471)

Distilled monoglycerides. A range of emulsifiers for products with varying fat content. Prevents moisture separation, improves resistance to mechanical processing in baking margarines and creams. Applications: spreads, margarines, specialty margarines and fats.

RADIAMULS MG (Е471)

Mono- and diglycerides. Emulsifier for high-fat products. Prevents moisture separation, improves resistance to mechanical processing in baking margarines and creams. Applications: spreads, margarines, specialty margarines and fats.

RADIAMULS LACTEM (Е472 в)

LACTEM, lactic acid esters. Emulsifier for baking margarines and creams. Enhances foaming properties and mechanical resistance. Applications: specialty margarines and spreads for confectionery and creams.

RADIAMULS DATEM (Е472 е)

DATEM, diacetyl tartaric acid esters. Emulsifier for margarines used in yeast dough. Increases product volume during baking. Application: specialty baking margarines.

RADIAMULS POLY (Е475)

PGE, polyglycerol esters. Emulsifier for confectionery margarines (for puff pastry). Creates a plastic structure, enhances resistance to repeated mechanical processing, improves whipping in confectionery. Applications: specialty spreads, margarines, and fats.

RADIAMULS SORB (Е433)

Polysorbate 80, TWEEN 80. Emulsifier and dispersing agent. Boosts foaming, improves crumb texture in baked goods. Dispersing agent for flavors and colorants. Applications: specialty margarines and fats.

RADIAMULS SORB (Е435)

Polysorbate 60, TWEEN 60. Emulsifier and dispersing agent. Enhances foaming, improves crumb texture. Used in colorant and flavor production. Applications: specialty margarines and fats.

RADIAMULS SORB (Е492)

Sorbitan tristearate, STS. Anti-crystallization agent, fat crystal modifier. Prevents undesirable crystal structure changes. Applications: spreads, margarines, liquid margarines, frying oils, specialty fats.

RADIAMULS SORB (Е491)

Sorbitan monostearate, SMS. Emulsifier and fat crystal modifier. Lipophilic surfactant. Also used to regulate HLB for direct and inverse emulsions. Applications: specialty fats and oils.