Baking agents are substances or substance mixtures which loosen and enlarge the volume of dough and other masses. They free gases (mostly carbon dioxide) trapped in the dough in differently sized bubbles...  read on

Aroma describes the complete perceptual interplay of the taste and smell of food. Aroma results when smell and flavour active substances – flavourings – meet the sensory organs in our mouth...  read on

Anandamide (arachidonoylethanolamide) is a derivative of the polyunsaturated fatty acid, aracidonic acid. Since anandamide can be produced by the body it does not count as a vitamin or essential fatty acid...  read on

Adding the word “Alpine” indicates the milk’s geographical origin. The label Alpine milk may only be applied to milk products that originate from the Alpine region...  read on

The almond is the stone fruit of the almond tree. It is mainly cultivated in the USA, in the Mediterranean, as well as in Pakistan and Iran. The almond has been as symbol of luck, fertility, and prosperity since antiquity...  read on

For as long as there has been RITTER SPORT there has been the name Alfred Ritter. Since the company’s founding in 1912 its owners have not only passed on the family company from generation to generation but also their name...  read on

Alcohol is a clear, colourless, inflammable, and pungent smelling liquid that comes from the fermentation of sugar. The word alcohol, as well as the description, spirit, has, however, only a colloquial meaning...  read on

Egg liqueur, or “Klötenköm” (Low German), or “advocaat” (Dutch) is an alcoholic beverage made from egg yolk, sugar, and alcohol. Due to its high sugar content it is a liqueur. It receives its creamy, thick consistency...  read on

Acidifiers like citric acid are added to food to give them a refreshing, sour taste, as well as to optimise the acid content, to avoid discolouration, and to prevent the growth of unwanted microorganisms...  read on