FRANCE CULINAIRE DEVELOPPEMENT

France Culinaire Developpement ANHYDROUS CITRIC ACID E330 is an acidifying agent with an acid flavor and a white color. Which is available in powder form.

France Culinaire Developpement Guar Xanthan Gum is a functional system serving as a texturizing agent, made in France this product is odorless, tasteless and creamy white in color. It is Binding and texturizing powder.

France Culinaire Developpement Potato starch is characterized by high viscosity, very low fat and protein content, transparency in solution and low gelatinization temperature, it is mainly used as a binding agent and thickener. It is a functional system of neutral flavor of white color. It is a powdered form binding agent.

France Culinaire Developpement Oleo paprika dye it is a colorant.

France Culinaire Developpement Wheat dextrose is a purified and crystallized glucose, to serve as a sweetening agent, flavor enhancer, color stabilizer, water retainer, preservative, anti-crystallizer and energy supply. It is a functional system, made in France with a sweet flavor and a white color. It is available in powder form.

France Culinaire Developpement Non Rising Egg White powder is a functional system mainly used in canning products, salted meats, charcuterie and various industries. Characteristic egg white flavor and off-white color. It is available in powder form. It is a Binding agent.

France Culinaire Developpement Yeast extract is naturally rich in nucleotides. It is a functional system that is made in France, with an umami flavor, round, and beige in color. It is a powder which is used for flavor enhancement.

France Culinaire Developpement Sunflower oil is a functional system serving fat, neutral flavor and light yellow in color.

France Culinaire Developpement ASCORBIC ACID is a crystalline powder. Ascorbic acid (commonly called vitamin C) serving as an antioxidant.