Ingredients

Food coloring agents

Food coloring agents are coloring substances that are obtained by boiling out of plant components such as roots, leaves, fruits and berries or otherwise. The use of such raw materials ensures the safety of their application in food. The scope of food colors’ applications is very wide. They are used by both large food companies and housewives at home.

Flavours

Food flavours are flavouring substances (natural, nature-identical, artificial flavouring substances) used in small dosage in food and beverages industry to give a specific odour to the end products. Food flavours…

Enzymes

Enzymes are protein catalysts that formed and live in all living organisms. In other words, enzymes are biological catalysts that speed up all cell reactions to sustain life. Enzymes may…

Egg products

Egg albumen is made up of about 10% proteins and of about 1% glucose – everything else is water; it is therefore apparent that the food industry is interested just…

Yogurt and milk powders, Caramilk

TempoLLC offers the wide range of Dr.Otto Suwelack Nachf.GmbH KG products: 1.Yoghurt powders The secret of yoghurt powder is the specific fermentation process behind it. Different yoghurt cultures produce various…

Starch

Modified starch is a specially processed potato or corn starch, which is used in the food industry. This substance is obtained as a result of physical or chemical processing without…

Anhydrous Milk Fat

Milk fat is a food additive used in the production of chocolate and fat fillings. Among all chocolate components fat phase has the biggest impact on its quality. It defines…

Gelatin

Gelatine is a natural protein without E number, which consists of all amino acids. The gelatin is made by maceration of skins and bones of cattle and are is divided…

Pectin

Pectin is a natural gel forming substance found in fruits and many kinds of vegetables. Main raw material for pectin is dry apple and citrus extracts from which it is obtained by adding dilute acid, then settles out, is cleaned with alchohol, dried, split and standardized.

Agar-agar

Agar-agar (also known as kanten, agal-agal) is polysaccharide found in some species of types of red marine algae. This mixture of carbons contains nitrogen, sulfur, etc. Chemically agar-agar is a…

Vanillin

Pleasant smell of vanilla is well known to every person since childhood. It is hard to remember any sweet present which would not have that light and sweet vanilla scent.…

Glazing agents

Glazing agents (polishing agents) is a relatively new and quite a large group of food additives. They are widely used in the food industry to preserve moisture and to create…

Candied fruits

Candied fruits are fruits, berries, vegetables or their particles cooked in sugar or sugar syrup with some types of food acids, then dried, frosted or coated. Consuming properties of candied…

Fragrances

One of the most important components for the production of any perfumes and cosmetics is their fragrance. Fragrance is the fisrt that attracts a potetial buyer while he is looking…

Lipids

Lipids is a group of organic compounds – fats and lipoids, chemically heterogeneous that share common physical and chemical properties. Lipids are insoluble in water but well soluble in organic…

SAS

Surfactants (superficially active substances (SAS) is a group of substances that cause the reduction of the surface tension at the breaking point of phases of the substances that do not…

Enological Products

Wine and vinegar products for fermentation, filtration, fining and stabilization. Yeasts, bacteria, enzymes applied to food and beverage industry. Hygiene and disinfection for wine and vinegar production plants.

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