Additives are always used in foods for a particular function: to increase their shelf life (preservatives and antioxidants), to improve consistency (emulsifiers, stabilisers, thickeners, and anti-caking agents), or to enhance the colour and taste (colourants, flavour enhancers, and sweeteners).
Baking without gluten often means having to use more ingredients and additives to replace the gluten and the structure that gluten creates in the bread. The additives contained in our products are mainly thickeners and emulsifiers that are present in many common foods. Thickeners are used to create a good consistency while emulsifiers are needed to mix the water and oil effectively.
Thickeners used in our products:
• Locust bean gum (E410) – obtained from seeds of the carob tree.
• Guar gum (E412) – obtained from seeds of the guar plant.
• Tara gum (E417) – obtained from seeds of a legume.
• Pectin (E422) – extracted from e.g. orange or lemon peel, where pectin occurs naturally.
• Cellulose gum (E466) – obtained from cellulose (a kind of carbohydrate).
Emulsifiers used in our products:
• Lecithin (rapeseed) (E322) – lecithin can be obtained from rapeseed, soybean, sunflower, or egg yolk. We use lecithin extracted from rapeseed in our products.
• Mono- and diglycerides of fatty acids (vegetable origin) (E471) – have the same function as lecithin but are produced from distilled vegetable fatty acids.