| Westhove Rice 1000R | Limagrain Ingredients | Westhove Rice 1000R is a rice flour that has been heat-treated by the Farigel process. It has high, hot binding capacity, freeze/thaw resistance, shear-stress stability, and acid stability. This flour can be used in several applications including meat p...view more Westhove Rice 1000R is a rice flour that has been heat-treated by the Farigel process. It has high, hot binding capacity, freeze/thaw resistance, shear-stress stability, and acid stability. This flour can be used in several applications including meat products and sauces. Westhove Rice 1000R is used in baby foods, and it has cold and hot binding capacity without retrogradation. view less | |
| Monascus Red | Znatural Color Co. Ltd | Monascus Red is a dark purple powder that is extracted from raw excellent rice and good Monascus strains by fermenting, lixiviating and spraying. This product is commonly used in wine, meat products, canned foods, medicine, etc. | |
| Westhove Wheat TM40 | Limagrain Ingredients | Westhove Wheat TM40 is a heat-treated wheat flour that is used in extrusion, texturation, coating, and hot and cold binding. Wheat flour finds an expansive range of applications in baked goods, soups, sauces, and meat products. This wheat flour differs fr...view more Westhove Wheat TM40 is a heat-treated wheat flour that is used in extrusion, texturation, coating, and hot and cold binding. Wheat flour finds an expansive range of applications in baked goods, soups, sauces, and meat products. This wheat flour differs from the many other wheat flours offered by its physical properties such as particle size and viscosity. view less | |
| EMES E 5 | Emsland-Stärke GmbH | Emes E 5 is a universal binding and thickening agent for many food applications. During boiling Emes E 5 yields high viscous, transparent solutions with a long structure. During cooling and storing a certain turbidity and increase of viscosity starts. By ...view more Emes E 5 is a universal binding and thickening agent for many food applications. During boiling Emes E 5 yields high viscous, transparent solutions with a long structure. During cooling and storing a certain turbidity and increase of viscosity starts. By strong shear force and in the pH range of 5 or below viscosity decreases. Emes E 5 is an universal binder and thickener for many applications in the food industry. view less | Request Sample |
| ULTRA-SPERSE® A | Ingredion | ULTRA-SPERSE® A is an all-natural high performance cold water swelling starch derived from waxy corn. It is a white to off-white powder and has excellent dispersibility characteristics and delivers high viscosity to a wide variety of food products such as...view more ULTRA-SPERSE® A is an all-natural high performance cold water swelling starch derived from waxy corn. It is a white to off-white powder and has excellent dispersibility characteristics and delivers high viscosity to a wide variety of food products such as instant sauces, gravies, soups, and dry mixes. view less | |
| EMFIBRE KF 200 | Emsland-Stärke GmbH | Emfibre KF 200 is manufactured out of potatoes. | Request Sample |
| EMFIBRE KF 500 | Emsland-Stärke GmbH | Emfibre KF 500 is manufactured out of potatoes. | Request Sample |
