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Confectionery industry

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Food additives

  • A gelling, thickening, stabilizing, water-holding and film-forming agent

    Applications: Jellies, candied fruit jellies, marshmallows, fruit leather, confectionery coatings, glazes, cookies, cakes.

    Functions: One of the strongest gelling agents.

  • A universal thickener and stabilizer.

    Applications: All kinds of confectionery products, a glazing agent for dragées, chewing gum.

    Functions: Regulating viscosity, stabilizing emulsions, increasing elasticity and density, improving elasticity.

    Manufacturer: Neelkanth Polymers, India

  • Gelatin is a water-soluble protein used as a clear thickening agent in foods.

    Applications: Chewing candies, fruit leather, candied fruit jellies, marshmallows, caramel, desserts, mousses, puddings, jellies.

    Functions: Gel forming, structure stabilization.

    Manufacturers: Amin Bio, Uzbekistan; Mozhelit, Belarus; E-King, China

  • A thickener and stabilizer of natural origin, most effective when used in combination with other hydrocolloids.

    Applications: Jams, candied fruit jellies.

    Functions: Thickening, stabilizing, gel forming, encapsulating.

    Manufacturer: Carob Ingredients, Morocco

  • A thickener and stabilizer of natural origin, most effective when used in combination with other hydrocolloids.

    Applications: Jams, candied fruit jellies.

    Functions: Thickening, stabilizing, gel forming and encapsulating.

    Manufacturer: Exandal, Peru

  • A gelling agent of natural origin.

    Applications: Candied fruit jellies, jelly sweets, jams.

    Functions: Structure forming, water binding.

    Manufacturer: BLG, China; Amarta, Indonesia; PT Rote, Indonesia

  • Natural and synthetic. In powder, liquid and emulsion forms.

    Applications: All types of confectionery products.

    Functions: Imparting a desired color to the final product.

  • Xanthan gum is a hydrophilic colloid used as a thickening and stabilizing agent for various solutions in food production, emulsions, foams and suspensions.

    Applications: Fruit and berry fillings, thermally stable fillings, jelly confectionery products, puddings, fat fillings, cookies, sponge cakes, waffles, bakery products

    Functions: Thickening, stabilizing, acting as a carrier.

    Manufacturers: Deosen, China; Meihua, China; Fufeng, China

  • A universal thickening and stabilizing agent with a high viscosity usable over a wide temperature range.

    Applications: Fat fillings, cookies, sponge cakes, sugar-containing products, bakery products, candied fruit jellies, marshmallows, fruit leather.

    Functions: Providing for high water-binding and water-holding properties, increasing the final product yield, and stabilizing the consistency in confectionery products.

    Manufacturer: Nouryon Chemicals, the Netherlands

  • A natural emulsifier, lecithin is as a viscous liquid.

    Applications: Chocolate, cookies, sponge cakes.

    Functions: Preventing products from aging, providing for a homogeneous fluid structure, an antioxidant and emulsifier.

    Manufacturers: Agroprodukt, Belarus; Sodruzhestvo-Soya, Russia

  • Agents used to create stable emulsions of immiscible liquids.

    Applications: Chocolate, fat fillings, glazes, whipping pastes, caramel, toffee, chocolate spread, halva, peanut butter, chewing gum, meringues, cookies, layer cakes, sponge cakes.

    Functions: Uniform distribution of formulation components, effective dispersion and fat emulsification.

    Manufacturer: Fine Organics, India

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A-SALT combined food additives

  • Applications: Confectionery creams and fillings.

    Functions: Providing uniform structure, longer shelf life, and consistent quality.

    Manufacturer: A-SALT

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Flavoring agents

  • Substances for creating and improving aroma and taste of foods.

    Applications: All types of confectionery products.

    Functions: Stabilizing taste and aroma, restoring taste or aroma lost in processing.

    Manufacturer: Fontarome, France, A-SALT (private label)

  • Applications: Fillings, fat fillings, chocolate and nut paste, pastry.

    Functions: Imparting a more intense aroma to the final product, masking undesirable flavors. Harmonizing the taste of the final product, imparting it a nice sweet taste and aroma. 

    Manufacturer: A-SALT

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Egg products

  • A substitute for fresh egg whites.

    Applications: Meringues, marshmallows, fruit leather, soufflés, nougat, egg white, and butter creams.

    Functions: Aeration, shorter whipping time, foam stabilization.

  • A substitute for fresh egg yolks.

    Applications: Baked food, bakery products.

    Functions: A natural emulsifier.

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Starches

  • Starches modified chemically or physically for enhanced original properties and improved stability.

    Applications: Thermally stable fillings, jelly confectionery products, puddings, fat fillings, cookies, sponge cakes, waffles, sugar-containing products, gummy candies, bakery products.

    Functions: Thickening, stabilizing, acting as a carrier, filler and emulsifier.

    Manufacturers: ND-Technic, Russia; KMS, Denmark; Foodchem, China

  • Крахмалы натурального происхождения, не являющиеся пищевой добавкой.

    Применение: мягкие конфеты и начинки для них.

    Функции: загущают, формируют структуру и консистенцию, выступают в качестве наполнителя, стабилизатора, удерживают влагу.

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Dry dairy products

  • Dry milk powder, State standard (GOST).

    Applications: Chocolate, candies, pastry, candy fillings.

    Functions: Imparting a creamy taste, improving the structure.

  • State standard (GOST), demineralized, cheese and curd whey.

    Applications: Chocolate, candies, pastry, candy fillings.

    Functions: Imparting a creamy taste, improving the structure.

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01

Quality

All necessary quality and safety standards

02

Delivery

Products available in stock. On-time delivery

03

Service

Flexible terms of business. Deferred payment

Product portfolio

A-SALT is a major international trade and logistics operator supplying ingredients to production companies on the Russian and global markets.

Food ingredients

Non-food chemicals

Combined food additives

Agro

Green coffee

Aquaculture

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