Other food raw materials

Components for the food industry

Vital wheat gluten 

In the bakery industry, gluten facilitates baking and guarantees good quality. Gluten absorbs very large amounts of water, thanks to which the flour containing gluten forms a sticky and tough mass when mixed with water. In addition, gluten perfectly maintains the carbon dioxide formed during the yeast fermentation taking place in the dough, thanks to which the dough after baking is plump and stays fresh longer. Wheat gluten is also used in the production of sausages, ice cream, food concentrates, dairy products and sauces.


Flour obtained from durum wheat, used primarily in the production of pasta. It is rich in fiber as well as micro and macro elements. Semolina is an excellent product for people suffering from digestive problems, diabetes and people with cardiovascular problems.


(citrus pectins, apple pectins) – a component of plant cell walls. In the food industry it is used primarily because of its gelling and health-promoting properties. Pectins have gelling properties, which is why they are most often used in the preparation of jellies, marmalades and fruit jams. Pectins also have a health-promoting effect – above all they promote the regulation of cholesterol and carbohydrate metabolism.

Royal jelly 

Consists of water (66 percent), sugars (15 percent), amino acids (13 percent) and lipids. Its composition includes: vitamins C, D and E and B group, amino acids, proteins, acetylcholine (only in royal jelly in its natural form), calcium, silicon, iron, phosphorus, copper, aspartic acid. Supports the nervous system, circulatory system, body regeneration, improves metabolism and cleanses the body.

Lecithin (sunflower, soy)

Iit is a mixture of various compounds, mainly phospholipids.

Lecithin is a substance found in almost every cell of the human body performing many important functions. It improves memory and concentration, lowers cholesterol, protects the liver.

Lecithin in the food industry is used as an emulsifier, carrier and at the same time a component of dietary supplements that improve memory and concentration.

Coenzyme Q10

Is a substance necessary for the proper functioning of the body. It is responsible for providing energy to cells, it also affects the oxygenation of cells and protects them from the harmful effects of free radicals. Coenzyme Q10 has very broad properties, improves immunity, has anti-cancer properties, prevents heart disease, protects against periodontitis, prevents Alzheimer’s and Parkinson’s diseases. It also supports weight loss by regulating metabolism, and improves fertility in both women and men. After about 30-35 years of age, the level of coenzyme Q10 in the body drops and supplementation is recommended.

Astaxanthin 1-10%

Pigment naturally occurring in plants and animals, protecting against the harmful effects of UV radiation (covers omega 3 and 6). Currently the best agent in cancer prevention. Astaxanthin also supports immunity, alleviates the effects of diabetes, slows brain aging and has a positive effect on eye health.

Tartaric acid

Is a long-known organic chemical compound found mainly in grapes but also in other fruits. In the food industry it is mainly used as an acidity regulator and stabilizer. Tartaric acid is usually used for the production of jellies, canned food and confectionery.

Guar gum 

Is a product obtained from the seeds of the Cyamopsis Tetragonoloba plant, which occurs mainly in India and Pakistan. Guar gum is one of the most popular thickeners used in the food industry. In addition to thickening properties, it also has the ability to gel, emulsify and stabilize products. In the food industry, it is mainly used for the production of bakery, meat preparations, sauces, mayonnaise, ketchups, yogurt, processed cheese and many others.

Xanthan gum (xanthan) 

A commonly used hydrocolloid to improve the density of food products. Xanthan gum is mainly used in the production of sauces, mayonnaise, processed cheese, ice cream, yogurt as well as in the baking and confectionery industry. Xanthan gum due to its emulsifying properties is an excellent stabilizer for e.g. sauces or creams.

Locust bean gum (carob gum) 

A natural food additive derived from carob tree seeds and also called carob gum. It has a characteristic chocolate taste and aroma and because of this is often used as a substitute for cocoa or chocolate. Carob gum is also low in fat and is hypoallergenic. It is also rich in a number of minerals and vitamins. Locust bean gum has thickening, gelling and water-binding properties. In the food industry, locust bean gum flour is used to produce products such as jams, jellies, toppings, ice cream, yogurt, cream, modified baby milk, and milk concentrating preparations.

Maltodextrin (food, pharmaceutical)

Maltodextrin is a polysaccharide obtained by hydrolysis of starch using amylases. Maltodextrin is very widely used from gelling functions, emulsifying through coating, replacing fat in food products to the role of a carrier for extracts or substances used in medicines or dietary supplements. Maltodextrin is also used in the production of baby and baby food, bakery, confectionery, in the production of beverages, frozen foods, ice cream, as well as sauces and soups.