D-Α Tocopherol 1000IU is a yellow to brownish red viscous oily liquid. It is practically insoluble in water and freely soluble in acetone, methylene chloride and fat oils.
D-Α Tocopherol 1300IU is a yellow to brownish red viscous oily liquid. It is practically insoluble in water and freely soluble in acetone, methylene chloride and fat oils.
D-Α Tocopheryl Acid Succinate 1185IU is a white or almost white, crystalline granule. It is practically insoluble in water, soluble in acetone and in ethanol and very soluble in methylene chloride.
D-Α Tocopheryl Acid Succinate 1210IU is a white or almost white, crystalline powder. It is practically insoluble in water, soluble in acetone and in ethanol and very soluble in methylene chloride.
DL-alpha-Tocopheryl Acetate Powder 50% CWS is an almost-white or white free-flowing powder, manufactured with spray drying, using the advanced microencapsulation technology. The individual particles containing dl-alpha-tocopheryl acetate are finely disper...view more
DL-alpha-Tocopheryl Acetate Powder 50% CWS is an almost-white or white free-flowing powder, manufactured with spray drying, using the advanced microencapsulation technology. The individual particles containing dl-alpha-tocopheryl acetate are finely dispersed in carbohydrates. view less
Grape Seed Extract Proanthocyandins>95% is an extract of grape seeds (Vitis vinifera L.) with greater than 95% proanthocyandins. It is a red brown powder with a particle size of 100% through an 80 mesh screen. This product is GMO free and has not been irr...view more
Grape Seed Extract Proanthocyandins>95% is an extract of grape seeds (Vitis vinifera L.) with greater than 95% proanthocyandins. It is a red brown powder with a particle size of 100% through an 80 mesh screen. This product is GMO free and has not been irradiated. view less
Green Tea Extract 98% Min Polyphenol is an extract of green tea leaves (Camellia sinensis) that contains greater than 98% polyphenols. It is a light yellow fine powder that is GMO free and has not been irradiated.
Green Tea Extract Polyphenol >50% is an extract of green tea leaves (Camellia sinensis) that contains greater than 50% polyphenols. It is a light brown fine powder that is GMO free and has not been irradiated.
Green Tea Extract Polyphenol >80% is an extract of green tea leaves (Camellia sinensis) that contains greater than 80% polyphenols. It is a light brown fine powder that is GMO free and has not been irradiated.
L- Arginine Hydrochloride is a white crystal or crystal powder. It contains 98.5% to 101.5% of the amino acid L-Arginine and less than 0.5% amount of other amino acids.
L-Arginine Alpha-Ketoglutarate（1:1) is a white to yellowish white powder. It contains 98% to 102% of the amino acid L-Arginine. It has a pH of 3.0-4.0 and a shelf life of 2 years.
L-Arginine Base is a white crystal or crystal powder. It is almost odorless and has a special taste. L-Arginine Base contains 98.5% to 101.5% of the amino acid L- arginine and a less than 0.5% amount of other amino acids.
L-Isoleucine is in the form of white crystals or a crystalline powder with a slightly bitter taste. It contains 98.5% to 101.5% of the essential amino acid L-Isoleucine. It has a pH of 5.5 to 7 and a shelf life of 2 years.
L-Leucine is in the form of white crystals or crystalline powder. It contains 98.5% to 101.5% of the essential amino acid L-leucine. It has a pH of 5.5 to 7 and a shelf life of 2 years.
L-Phenylalanine is in the form of white crystals or crystalline powder. It contains 98.5% to 101.5% of the essential amino acid L-phenylalanine. It has a pH of 5.4 to 6 and a shelf life of 2 years.
L-Proline is a white crystalline powder. It contains 98.5% to 101.5% of the non-essential amino acid L-proline. It has a pH of 5.9 to 6.9 and a shelf life of 2 years.
L-Tyrosine USP32 is in the form of white crystals or crystalline powder. It contains 98.5% to 101.5% of the non-essential amino acid L-tyrosine. It has a pH of 4.0 to 7.0 and a shelf life of 2 years.
L-Valine is in the form of white crystals or crystalline powder. It contains 98.5% to 101.5% of the essential amino acid L-valine. It has a pH of 5.5 to 7.0 and a shelf life of 2 years.
Lycopene Powder 10%Min is a henna colored powder extracted from the tomato that contains a minimum of 10% lycopene. It has a particle size of 95% passing through an 80 mesh screen.
Lycopene Powder 5% Min is a henna colored powder extracted from the tomato that contains a minimum of 5% lycopene. It has a particle size of 95% passing through an 80 mesh screen.
Mixed Tocopherol 70% is a clear brownish red viscous oil. It contains 70% total tocopherols (Vitamin E) including D-(a, b, y and o tocopherol). It has the shelf life of 18 months.
Sunsoy 690IJ is an isolated soy protein that is dispersible in water or other liquid systems and exhibits a medium/low viscosity. Because of its properties, it lends itself well to injection in various meat products. It can also be used for dry powdered m...view more
Sunsoy 690IJ is an isolated soy protein that is dispersible in water or other liquid systems and exhibits a medium/low viscosity. Because of its properties, it lends itself well to injection in various meat products. It can also be used for dry powdered mixes or solid beverages, which are later hydrated by the customer. view less
Tabulose SC-200 has a viscosity in water at 1.2%: 35 - 135 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an...view more
Tabulose SC-200 has a viscosity in water at 1.2%: 35 - 135 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an ingredient dispersible in water. When the finished co-processed product is subjected to suitable agitation, it forms an opaque white gel with thixotropic nature. Tabulose SC-200 has the ability to suspend particles through the formation of a three-dimensional network and not just by increasing the viscosity. It is also stable over a wide temperature range, and with a pH between 3.5 and 11.0.This food stabilizer is very heat resistant and makes for a good thickener in food applications such as ice cream, marshmallows, mayonnaise, salad dressings and powder shakes. view less
Tabulose SC-580 has a viscosity in water at 1.2%: 72 – 168 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an...view more
Tabulose SC-580 has a viscosity in water at 1.2%: 72 – 168 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an ingredient dispersible in water. When the finished co-processed product is subjected to suitable agitation, it forms an opaque white gel with thixotropic nature. Tabulose SC-580 has the ability to suspend particles through the formation of a three-dimensional network and not just by increasing the viscosity. It is also stable over a wide temperature range, and with a pH between 3.5 and 11.0. This food stabilizer is very heat resistant and makes for a good thickener in food applications such as ice cream, marshmallows, mayonnaise, salad dressings and powder shakes. view less
Tabulose SC-591-F has a viscosity in water at 1.2%: 75 – 175 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into ...view more
Tabulose SC-591-F has a viscosity in water at 1.2%: 75 – 175 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an ingredient dispersible in water. When the finished co-processed product is subjected to suitable agitation, it forms an opaque white gel with thixotropic nature. Tabulose SC-591-F has the ability to suspend particles through the formation of a three-dimensional network and not just by increasing the viscosity. It is also stable over a wide temperature range, and with a pH between 3.5 and 11.0. This food stabilizer is very heat resistant and makes for a good thickener in food applications such as ice cream, marshmallows, mayonnaise, salad dressings and powder shakes. view less
Tabulose SC-611 has a viscosity in water at 2.6%: 85 – 200 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an...view more
Tabulose SC-611 has a viscosity in water at 2.6%: 85 – 200 cps. It is a product resulting from a co-processing of microcrystalline cellulose (MCC) and carboxymethylcellulose sodium (CMC). In this process, the CMC turns the MCC, which is insoluble, into an ingredient dispersible in water. When the finished co-processed product is subjected to suitable agitation, it forms an opaque white gel with thixotropic nature. Tabulose SC-611 has the ability to suspend particles through the formation of a three-dimensional network and not just by increasing the viscosity. It is also stable over a wide temperature range, and with a pH between 3.5 and 11.0.This food stabilizer is very heat resistant and makes for a good thickener in food applications such as ice cream, marshmallows, mayonnaise, salad dressings and powder shakes. view less
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