Acesulfame K (acesulfame potassium, E950) is a high-intensity, non-caloric sweetener approximately 180–200 times sweeter than sucrose. It is a chemically stable, white crystalline powder, readily soluble in water, with a neutral, non-caloric sweetness profile. It shows excellent thermal stability and stability over a wide pH range, making it suitable for heat-treated and long-shelf-life products. It is frequently used in blends with other sweeteners to achieve a more sugar-like sweetness profile and reduce total sugar usage.

Acetic acid is an organic acid with a characteristic sharp odor and sour taste, naturally present in fermented products. In the food industry it is used mainly as an acidity regulator and preservative, most often in the form of aqueous solutions of standardized concentration. Due to its purity, stability, and reliable reactivity, it is one of the most widely used acids for controlling taste and microbiological stability in foods.

Agar agar is a natural hydrocolloid, a highly purified gelling and thickening agent obtained from red seaweeds. In the food industry it is used as a thermostable gelling additive (E406) with strong ability to form firm, clear and elastic gels at low dosages. It has a neutral taste and odour, allowing full preservation of the sensory profile of the final product. Agar agar is widely used in vegan, vegetarian and clean label formulations, where it replaces animal-derived gelatin.

Ammonium bicarbonate (E503) is a white, crystalline powder with a characteristic odor, soluble in water and completely decomposed by heating into gases (ammonia, carbon dioxide and water vapor), leaving no solid residue. In the food industry it is primarily used as a chemical leavening agent in the production of biscuits, dry cookies and specific bakery and confectionery products. It is especially valued where pronounced porosity, crispiness and a clean appearance of the final product are required.

Anhydrous milk fat (AMF) is a highly purified milk fat from which virtually all water and non-fat milk solids have been removed. It typically contains at least 99.8% milk fat, with only traces of moisture and milk solids. AMF is usually yellow to light yellow, with a pleasant dairy-butter flavor and aroma, and is homogeneous in the melted state. It is characterized by a well-defined melting profile and consistency, making it ideal for standardizing fat content and functionality in a wide range of food formulations.

Vitamin C – ascorbic acid is a water‑soluble vitamin and powerful antioxidant, essential for the stability, color and nutritional quality of many food products. In its pure form it is a white to slightly yellow crystalline powder, mildly acidic in taste and highly water‑soluble. In the food industry it is used both as a nutritional ingredient (vitamin C enrichment) and as a technological additive (antioxidant, redox regulator, improvement of dough and protein functionality). It is most commonly declared as vitamin C or E300.

Aspartame is a high-intensity, low-calorie sweetener approximately 180–200 times sweeter than sucrose. Chemically, it is a dipeptide composed of L-aspartic acid and L-phenylalanine in the form of a methyl ester. In food applications it is used at very low dosages to achieve a clean, sugar-like sweetness without a significant contribution to energy value. It is stable in dry form, while in solution and at elevated temperatures it can hydrolyze, making it particularly suitable for products with mild heat treatment or for finished carbonated and non-carbonated beverages.

Butter is a dairy fat produced from cream, valued for its rich taste, natural profile, and functionality across a wide range of food products. In industrial manufacturing and the HoReCa segment, butter is used when an authentic dairy flavor, clean melt, and a premium sensory profile are required—contributing to aroma, texture, and perceived quality.

Caffeine is a purine alkaloid (1,3,7-trimethylxanthine) characterized by a pronounced stimulatory effect on the central nervous system. In the food industry, it is used as a functional ingredient that enhances alertness, concentration and perceived energy levels. It is most commonly available as a white, crystalline, odorless powder with a bitter taste and high purity (typically ≥99%). Due to its well-defined sensory profile and stability, caffeine is suitable for broad use in various energy-oriented product categories.

Calcium carbonate (CaCO₃) is a white, odorless, sparingly soluble mineral salt, typically supplied as a fine powder or microgranules. In the food industry it is used as a calcium source, acidity regulator and functional filler. Due to its chemical stability and neutral flavor profile, it is suitable for a wide range of products, especially fortified and functional foods. It offers high thermal stability and favorable processing behavior in mixing, granulation, tableting and drying operations.

Calcium chloride (CaCl₂) is a white to colorless crystalline salt, highly hygroscopic and readily soluble in water, with a neutral to slightly salty, bitter taste. In the food industry it is mainly used as a firming and texturizing agent, stabilizer, structure-strengthening additive for plant tissues, and as a source of calcium. Due to its high solubility and ionic activity, calcium chloride is highly effective wherever calcium binding to pectins, proteins or other matrix components is required.

Calcium propionate is the calcium salt of propionic acid, typically supplied as a white to off-white crystalline powder or granules, with a mild odor characteristic of propionate salts. In the food industry it functions primarily as an effective antimycotic agent, preventing the growth of molds and certain yeasts. It features good stability, moderate solubility in water and a neutral to slightly alkaline effect on pH, making it suitable for a wide range of applications, especially in bakery and confectionery products.

Carboxymethyl cellulose (CMC) is a water‑soluble cellulose derivative, commonly labeled as E466, used as a thickener, stabilizer and texture-forming agent in a wide range of food products. It acts as an efficient viscosity and rheology modifier, providing stable structure, uniform distribution of solids and reduced syneresis. Due to its good solubility in both cold and hot water, CMC is suitable for standard and instant formulations in the food industry.

Carrageenan is a natural hydrocolloid, a polysaccharide extracted from red seaweed, used as a gelling agent, thickener and stabilizer in the food industry. It is characterized by its ability to form thermoreversible gels, increase viscosity, and stabilize dispersions and emulsions. Thanks to the different types of carrageenan (kappa, iota, lambda), it enables fine tuning of texture, syneresis, gel strength and mouthfeel across a wide range of food applications.

Casein is the main milk protein in cow’s milk, present in micellar form and accounting for around 80% of total milk proteins. In industrial use, casein is most often a white to cream-colored powder, with neutral to slightly milky taste and poor water solubility without prior processing (dispersing, alkalization). It has high nutritional value, a complete amino acid profile and excellent functional properties in terms of gelling, water binding and structure formation. It is used as a high-protein, functional dairy raw material and as the base for caseinate production.

Cheese powder is a dehydrated dairy product obtained by drying melted cheese, often in combination with carriers (e.g. whey powder, maltodextrin). It retains the characteristic taste and aroma of the respective cheese type (e.g. cheddar, emmental, parmesan) in the form of a fine or granular powder, yellow to light cream in color. It is used to flavor and functionally enrich products with cheese taste, offering easy dosing and longer shelf life compared to fresh cheese.