Used to hydrolyze lactose

refrigerant without taste Gives a cool, clean feeling, synthesized from modifying the structure of menthol (Menthol).

It is a polysaccharide that has properties as a hydrocolloid. It can be extracted from the endosperm of the carob plant (carob, Ceratonia silliqua), used to form a gel in the formula and to stabilize or stabilize the emulsion.

Gelatin gives viscosity. create gel texture

Sodium Alginate Used as a thickener, gelling agent in food. Made from seaweed, a seaweed.

Glucose Oxidase Enzyme (10,000U/g)

Activating Temperature: 40-60C, pH 3.5-6.5 (best 50-55C, pH 5.0-5.5)

It is commonly used as a food preservative.

Provides a viscous (gelling agent) in food.

Food coloring FD&C Yellow No.6 Lake

yellow

dispersed in oil

Food coloring red CI16255 (E124)

water soluble