| BergaBest MCT Oil 70/30 | Sternchemie GmbH & Co. KG | BergaBest MCT Oil 70/30 is a medium chain triglyceride of fractionated vegetable fatty acids, mainly caprylic and capric acid. It is a colourless liquid with a neutral odour and taste, and has a very low viscosity. Its fatty-acid composition is 70% C-8:0,...veja mais BergaBest MCT Oil 70/30 is a medium chain triglyceride of fractionated vegetable fatty acids, mainly caprylic and capric acid. It is a colourless liquid with a neutral odour and taste, and has a very low viscosity. Its fatty-acid composition is 70% C-8:0, 30% C-10:0. This product is taken up directly by the bloodstream and transported to the liver, and is often used in chocolate products, boiled sweets, panned sweets, dried fruit, spices, meat products, etc. veja menos | |
| BergaBest MCT Powder | Sternchemie GmbH & Co. KG | BergaBest MCT Powder is a medium chain triglyceride of fractionated vegetable fatty acids, mainly caprylic and capric acid. It is a colourless powder with a neutral odour and taste, and has a very low viscosity. Its fatty-acid composition is 70% C-8:0, 30...veja mais BergaBest MCT Powder is a medium chain triglyceride of fractionated vegetable fatty acids, mainly caprylic and capric acid. It is a colourless powder with a neutral odour and taste, and has a very low viscosity. Its fatty-acid composition is 70% C-8:0, 30% C-10:0. This product is taken up directly by the bloodstream and transported to the liver, and is often used in chocolate products, boiled sweets, panned sweets, dried fruit, spices, meat products, etc. veja menos | |
| CLSP 499™ | Loders Croklaan | CLSP 499™ is a fractionated coating fat that is a non-hydrogenated palm kernel oil sold as a coating fat for confectionery products. It is a cocoa butter alternative for complete replacement of cocoa butter in confectionery or compound coatings, solid bar...veja mais CLSP 499™ is a fractionated coating fat that is a non-hydrogenated palm kernel oil sold as a coating fat for confectionery products. It is a cocoa butter alternative for complete replacement of cocoa butter in confectionery or compound coatings, solid bars, blocks, filled bars, shell moldings, hollow figures, pralines and high quality caramels and toffees. veja menos |
