Category: Ingredients

Polyglyceryl-3 ricinoleate, E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil).

Natural lotus flower flavor is used in the cuisine and in some beverages.

Nattovena is a fibrinolytic (fibrin-dissolving) enzyme originally discovered within a Japanese fermented soybean food called natto. The dish consists of soybeans fermented with a strain of Bacillus subtilis bacteria that in turn produce the enzyme, which upon its discovery was later named after the respective dish.

Olivoyl hydrolyzed oat protein is the potassium salt of the condensation product of olive fatty acid chloride and Hydrolyzed Oat Protein.

Mentholum is an organic compound made synthetically or obtained from corn mint, peppermint, or other mint oils.

Oligogeline SPE is known for its ability to develop shield like properties to protect itself from environmental stresses due to the high level of carrageenan found in this algae. Also known as a “Second Skin” Ingredient.

Ligustrum fruit comes from a genus of about forty different species and is commonly known as privet. This herb is found across the globe, especially in its different forms. The flowers have a slightly unpleasant and strong odor. These plants grow fast and are dense. They do not grow very tall and are easily maintained. This evergreen shrub bears fruit in abundance but most of them are normally eaten up by birds. The leaves are known to be wavy and can be easily pruned as required.

Licheniformis is a spore-forming probiotic which is often used in conjunction with other probiotic bacillus specie.

Kantakari is a very useful Ayurvedic herb.

Hydrogenated Oil is a man-made food substance that is used widely throughout the food supply for its cost efficiency and technical advantages.