Carte d'Or Selection Çikolata Karnavalı 800 Ml

What is this ingredient?

Guar gum (E412) is a thickener and stabiliser (a substance that keeps the texture stable) obtained from the seeds of the guar plant. It is used in cake fillings, sauces, ice cream, dairy products and plant-based drinks to thicken them and stop ingredients from separating. It is made by separating and grinding the inner part (endosperm) of guar seeds, which belong to the legume family. It is a water-soluble type of fibre; no adverse effects are known at the amounts used in food.

What is this ingredient?

Locust bean gum (E410) is a thickener and stabiliser (a substance that keeps the texture stable) obtained from the seeds of the carob tree. It is used in ice cream, cheese, cream cheese, sauces and drinks to add body and prevent water separation and ice crystal formation. It is obtained by removing the husk and germ of the seeds and grinding the inner part (endosperm). It is a water-soluble type of fibre; no adverse effects are known at the amounts used in food.

What is this ingredient?

Tara gum (E417) is a thickener and stabiliser (a substance that keeps the texture stable) obtained from the seeds of the tara tree, which grows in South America. It is used in sauces, ice cream, dairy products and desserts to add body and prevent water separation, often together with other gums. It is obtained by separating and grinding the inner part (endosperm) of the seeds. It is a water-soluble type of fibre; no adverse effects are known at the amounts used in food.

What is this ingredient?

Cellulose gum, or carboxymethyl cellulose (E466), is a thickener and stabiliser (a substance that keeps the texture stable) made from cellulose. It is used in ice cream, sauces, confectionery, cake fillings and drinks to add body and prevent ice crystals and separation of ingredients. It is made by reacting cellulose from wood pulp or cotton with chloroacetic acid and converting it into its sodium salt. It passes through the gut undigested and provides no energy; no adverse effects are known at the amounts used in food.

What is this ingredient?

Carrageenan (E407) is a thickener, gelling agent and stabiliser (a substance that keeps the texture stable) obtained from red seaweeds. It is used in milk drinks, puddings, ice cream, cream, processed meat products and plant-based milks to control texture and stop ingredients from separating. It is made by extracting seaweed with hot water or alkaline solutions and purifying it. The carrageenan used in food is a different substance from degraded carrageenan (poligeenan), which is mentioned in some studies and is not permitted as a food additive. It adds no nutritional value; no adverse effects are known at the amounts used in food.

What is this ingredient?

Xanthan gum (E415) is a thickener and stabiliser (a substance that keeps the texture stable) made by fermenting sugars with a type of bacterium. It is used in sauces, salad dressings, gluten-free baked goods, drinks and ice cream to add body and stop ingredients from separating. After fermentation (a natural process using microbes such as yeast or bacteria) it is precipitated with alcohol and dried into a powder. It is a water-soluble type of fibre; no adverse effects are known at the amounts used in food.

What is this ingredient?

Mono- and diglycerides of fatty acids (E471) are an emulsifier that helps fat and water mix and are among the most widely used emulsifiers in food. They are used in bread, cakes, biscuits, ice cream, margarine and chocolate products to keep the texture soft, slow down staling and stop fat from separating. They are made by reacting fats with glycerol at high temperature; they can come from vegetable or animal fats, and if the label does not state the source it cannot be told which was used. It is digested in the body like fats; no adverse effects are known at the amounts used in food.

What is this ingredient?

Modified starch (E1400-E1451) is a thickener and stabiliser (a substance that keeps the texture stable) obtained by treating natural starch chemically or physically to improve its thickening power and its resistance to heat and acid. It is used in sauces, cream fillings, biscuits, confectionery and ready meals to maintain texture. It is made from a plant-based starch. It is digested mainly as a carbohydrate and provides energy; no adverse effects are known at the amounts used in food.

What is this ingredient?

A flavouring is a preparation added to give food a particular taste and smell. It is used in confectionery, drinks, dairy products, snacks and baked goods. As its type is not stated on the label, it may be of natural or artificial origin; flavourings are made by extraction from plant or animal sources, by fermentation (a natural process using microbes such as yeast or bacteria) or by chemical synthesis. It adds no nutritional value; no adverse effects are known at the amounts used in food.

What is this ingredient?

Annatto (E160b) is a yellow-orange colour obtained from the seeds of the annatto tree (Bixa orellana), which grows in South America. It is used in cheese, ice cream, crisp seasonings, confectionery and baked goods to add colour. It is extracted from the seed coat either as oil-soluble bixin or as water-soluble norbixin. It adds no nutritional value; no adverse effects are known at the amounts used in food, although allergic reactions have been reported in rare cases.