Chemical Raw Material Supply

We supply the products you need, including chemical auxiliary raw materials, together with quality certifications such as Halal, Kosher, ISO and Allergen, and we offer solutions to help you develop your products.

Chemical auxiliary additives are:

• Not consumed on their own,

• Not used as a drug, cosmetic or food raw material or as an auxiliary substance,

• With or without nutritional value on their own,

• Used according to the selected technology,

• Whose residues or derivatives may remain in the finished product during processing or manufacturing,

• Used during the production, formulation, classification, processing, preparation, packaging, transport or storage of the relevant product to preserve, correct or prevent undesirable changes in the taste, odor, appearance, structure and other properties of the final product.

The integrity of the supply chain is just as important as the production and quality of chemical auxiliary additives.

The main categories of chemical additives we supply are as follows:

Antioxidants: Substances that prevent product deterioration, extending shelf life by protecting against spoilage caused by oxidation, such as rancidity of fats and color changes.

Acids: Substances that increase acidity and produce a sour taste in the product.

Acidity regulators: Substances that change or control the pH, acidity or alkalinity of products.

Flavor enhancers: Substances that intensify the existing taste and odor of a product.

Emulsifiers: Substances that enable two or more immiscible phases, such as water and oil, to form a homogeneous mixture in the final product, or that maintain the stability of the homogeneous mixture formed.

Emulsifying salts: Substances that disperse proteins found in various products, ensuring uniform distribution of fat and other components.

Bulking agents: Substances that increase the volume of final products without significantly increasing their energy value.

Gelling agents: Substances that form a gel in the final product, creating a different structure.

Leavening agents: Substances that generate gas to increase the volume of a product.

Thickeners: Substances that increase the consistency of the relevant product (food, cosmetic, pharmaceutical).

Preservatives: Substances that protect the final product against spoilage caused by microorganisms and against the growth of various microorganisms, contributing to extended shelf life.

Anti-foaming agents: Substances that reduce or prevent foaming caused by the production process during manufacturing of the final product.

Foaming agents: Substances that ensure uniform dispersion of the gas phase in solid or liquid products.

Metal chelators (sequestrants): Substances that form chemical complexes with metal ions.

Modified starches: Substances obtained through chemical treatment of edible starches, which may have been subjected to physical or enzymatic treatment, thinning with acid or alkali, or bleaching.

Humectants: Substances that prevent the final product from drying out when affected by a low-humidity environment.

Glazing agents: Substances that give a shiny appearance or provide a protective layer when applied to the outer surface of products.

Colorants: Substances that add aesthetic appeal to the outer appearance of a product, give it color or restore its color.

Firming agents: Substances that make product textures firm or crisp, or that preserve and strengthen them, or interact with gelling agents to form a gel.

Stabilizers: Substances that maintain the physical and chemical condition of products and provide a stable structure.

Sweeteners: Substances used in place of sugar, generally to reduce costs, in various sweeteners and products.

Carriers: Substances that dissolve, dilute, disperse or physically modify additives, flavorings, food enzymes, nutrients and other substances added to products for nutritional or physiological purposes, without changing the technological functions of the final product or having any technological effect on one another, thereby facilitating their processing, application and use.

Anti-caking agents: Substances that reduce the tendency of additives entering the product to stick to one another.

Flour treatment agents: Substances added to flour or dough to improve baking quality.