| Alginate (Sodium-, Potassium- & Calcium) | I.H.C. Chempharm | Alginate (Sodium-, Potassium- & Calcium) is a salt made from algenic acid that is extracted from the cell walls of brown algae. It can be used as a gelling agent, thickening agent and stabilizing agent in a variety of puddings, beverages, jellies, jams, i...weiterlesen Alginate (Sodium-, Potassium- & Calcium) is a salt made from algenic acid that is extracted from the cell walls of brown algae. It can be used as a gelling agent, thickening agent and stabilizing agent in a variety of puddings, beverages, jellies, jams, ice creams, meats, and dressings. verkürzen | |
| Alkemir® - 879 | VEDEQSA | Alkemir®-879 is a special blend of sodium alginate (E-401), disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), and calcium sulphate (E-516). It is a thickening and gelling agent for applications in the confectionery industry. | |
| Alkemir® - 889 | VEDEQSA | Alkemir®-889 is a special blend of sodium alginate (E-401), disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), calcium sulphate (E-516), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is a thickening and gelling agent for ...weiterlesen Alkemir®-889 is a special blend of sodium alginate (E-401), disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), calcium sulphate (E-516), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is a thickening and gelling agent for applications in the confectionery industry. verkürzen | |
| Arabic Gum - Gummi Arabicum | I.H.C. Chempharm | Arabic Gum is a natural gum made from the hardened sap of trees native to the Middle East and parts of Western Asia. Food manufacturers often use it as a stabilizer in food and drinks that are designed to have a long shelf life, and the soft drink industr...weiterlesen Arabic Gum is a natural gum made from the hardened sap of trees native to the Middle East and parts of Western Asia. Food manufacturers often use it as a stabilizer in food and drinks that are designed to have a long shelf life, and the soft drink industry is one of the world’s largest consumers. The gum also has uses outside of the kitchen, particularly as an additive in art products and cosmetics, and it has traditionally also been an important part of ink-on-paper printing. Basically any task that requires binding different substances together or holding ingredients in a stable suspension can benefit from the addition of gum arabic. verkürzen | |
| Atomized Gelatine | Dal Cin Gildo Spa | Gelatin, or gelatine, is a substance derived from the processing of animal collagen. Commercially, this is most typically obtained from cattle hides and bones and pigskins. Contrary to popular belief, it is not rendered from the feet or horns of animals, ...weiterlesen Gelatin, or gelatine, is a substance derived from the processing of animal collagen. Commercially, this is most typically obtained from cattle hides and bones and pigskins. Contrary to popular belief, it is not rendered from the feet or horns of animals, which are made primarily of keratin rather than collagen. Atomized Gelatine is created using a spray drying process to create a fine yellow powder that is highly water soluble. In the processed food industry, it is used a thickener, a gelling agent, a stabilizer, and an emulsifier. As such, it can be found in foods as diverse as yogurt, pate, aspic, marshmallows and gummy candy, soups, salad dressings, and canned ham. verkürzen | |
| CareGuar™ | Caremoli Group | CareGuar™ is produced in Caremoli’s modern, state-of-the-art facility in Jodhpur, India. Caremoli purchases only the highest quality guar splits from a contracted, consistent and secure local supply. High purity water is purchased daily and delivered to t...weiterlesen CareGuar™ is produced in Caremoli’s modern, state-of-the-art facility in Jodhpur, India. Caremoli purchases only the highest quality guar splits from a contracted, consistent and secure local supply. High purity water is purchased daily and delivered to the plant, where it undergoes further filtration and reverse osmosis treatment. Water purity ensures the highest quality product that meets strict safety standards. It provides all natural process; no chemicals added, neutral color and taste and it's strictly controlled production ensures product safety. CareGuar™ is used as a thickener in a wide variety of finished goods. It may be used in salad dressings and sauces, dairy products, bakery mixes, gluten free baked goods, pet foods and beverages. verkürzen | |
| Carrageenan | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Carrageenan, also known as carrageenins, is a white or gray-white powder without odour. This product finds use in confectionery (fruit gushers, etc.) and dairy applications (desserts, ice cream, creams, milk shakes, and sweetened condensed milks) as a gel...weiterlesen Carrageenan, also known as carrageenins, is a white or gray-white powder without odour. This product finds use in confectionery (fruit gushers, etc.) and dairy applications (desserts, ice cream, creams, milk shakes, and sweetened condensed milks) as a gelling agent; in beer as a clarifier; and in pates and processed meats as a bulking agent. verkürzen | |
| Citrus Pectin | Wuhan Golden Wing Industry & Trade Co., Ltd | Citrus Pectin is a white to light brown color. This product provides a high source of fiber and acts as a gelling agent. Citrus Pectin is used in applications such as fillings, sweets, stabilizers, fruit juices, and milk drinks. | |
| CRYOGEL® | PB Gelatins | CRYOGEL® is a cold soluble gelatin that has exactly the same textural properties as traditional gelatin, which means that the unique melt-in-the mouth effect, texture and mouthfeel remain unsurpassed. CRYOGEL® is a 100% pure gelatin, available as acid or ...weiterlesen CRYOGEL® is a cold soluble gelatin that has exactly the same textural properties as traditional gelatin, which means that the unique melt-in-the mouth effect, texture and mouthfeel remain unsurpassed. CRYOGEL® is a 100% pure gelatin, available as acid or alkaline type. Some applications include, instant powder desserts and cream stabilisers (FONDS) or in any applications where cold processing is required or advantageous. verkürzen | |
| Eficacia™ | Nexira | Eficacia™ is a NATURAL STABILIZER FOR FOOD EMULSION, Eficacia is a special quality of naturally purified and instantized acacia gum. Eficacia™ is a naturally purified and instantized grade of acacia gum with the highest emulsifying properties; it is obtai...weiterlesen Eficacia™ is a NATURAL STABILIZER FOR FOOD EMULSION, Eficacia is a special quality of naturally purified and instantized acacia gum. Eficacia™ is a naturally purified and instantized grade of acacia gum with the highest emulsifying properties; it is obtained through an innovative proprietary process. verkürzen | |
| Efistab™ | Nexira | Efistab™ is a complete line of all-natural and sulfite-free acacia gum products designed to enhance the overall quality of wine. Efistab™ : Color stabilization and flavor enhancement - Easy to use before or after filtration- All natural, contains no sulfi...weiterlesen Efistab™ is a complete line of all-natural and sulfite-free acacia gum products designed to enhance the overall quality of wine. Efistab™ : Color stabilization and flavor enhancement - Easy to use before or after filtration- All natural, contains no sulfites -Efistab™ is available as purified, odorless and tasteless white powders that are ready to use and instantly dissolved in wine. verkürzen | |
| ErbiGel® Bio | Erbslöh Geisenheim AG | ErbiGel® Bio is a certified organic food-grade gelatin for the treatment of grape must, juice, wine and other beverages. ErbiGel® Bio is a 100% organic pig rind-derived gelatin product. The organic gelatin is subject to supervision according to Regulation...weiterlesen ErbiGel® Bio is a certified organic food-grade gelatin for the treatment of grape must, juice, wine and other beverages. ErbiGel® Bio is a 100% organic pig rind-derived gelatin product. The organic gelatin is subject to supervision according to Regulation (EC) No. 834/2007.In vinification ErbiGel® Bio supports grape must flotation or is applied in combination with silica sol for clarification/fining. At the same time, the organic gelatin product reduces tannins and polyphenols and thus, optimal stabilization against colloidal haze is obtained. ErbiGel® Bio is a well soluble, ground organic gelatin. The Bloom value is between 110-120 which is the crucial range for gelatinisation and which makes possible the application in sedimentation as well as in flotation. Besides the clarifying effect, ErbiGel® Bio reduces polyphenols very carefully. In appearance, handling and effect ErbiGel® Bio corresponds to the so far known hot-soluble gelatins. For optimal results the use of Trenolin® Flot DF is recommended for enzymatisation before flotation. In sedimentation, the organic gelatin is applied in combination with silica sol. verkürzen | |
| ErbiGel® Flot | Erbslöh Geisenheim AG | ErbiGel® Flot is a gelatin of animal origin, specially produced for flotation in grape must/juice. The Bloom value ranges at around 200, to achieve the best possible clarification in the course of flotation. ErbiGel® Flot is a special gelatin for quick fl...weiterlesen ErbiGel® Flot is a gelatin of animal origin, specially produced for flotation in grape must/juice. The Bloom value ranges at around 200, to achieve the best possible clarification in the course of flotation. ErbiGel® Flot is a special gelatin for quick flocculation and the binding of phenols during flotation. ErbiGel® Flot is an easily soluble, ground gelatin. The acidic character and the high Bloom value provide for a quick binding of phenols and thus for an immediately perceptible flocculation. With the escape of gas from the gas-saturated must, clarification quickly sets in. The gelatin type which has to be used depends to a high degree on the previous mechanical stress the grapes were exposed to. In case of a careful processing and low contents of dissolved phenols, a standard, warm-soluble gelatin of 80–100 Bloom, as for instance ErbiGel®, is well suited and efficient. If, however, increased phenol contents are present and glucan contents are higher, due to rot, and if, in addition, pectin values are high, then a special high bloom gelatin, i.e. ErbiGel® Flot, is required. verkürzen | |
| Erbslöh Mostgelatine CF | Erbslöh Geisenheim AG | Erbslöh Mostgelatine CF is a liquid, casein-free combination product consisting of gelatin, isinglass and PVPP for the preventive treatment of grape mash and must. Erbslöh Mostgelatine CF reduces total polyphenols and supports sedimentation. Erbslöh Mostg...weiterlesen Erbslöh Mostgelatine CF is a liquid, casein-free combination product consisting of gelatin, isinglass and PVPP for the preventive treatment of grape mash and must. Erbslöh Mostgelatine CF reduces total polyphenols and supports sedimentation. Erbslöh Mostgelatine CF is produced free of casein and is thus not subject to allergen labeling. Especially during the work-intensive vintage seasonErbslöh Mostgelatine CF facilitates the first steps of making high quality wines. The specific composition of the innovative liquid product assures an efficient early correction and harmonization of tannic substances. Consequently, Erbslöh Mostgelatine CF successfully protects against possible, later developing oxidized high colors. Particularly with mechanically strained grapes, long rest periods of the crushed grapes/mash, or other stress factors, most likely leading to increased tannin concentrations, the application of Erbslöh Mostgelatine CF is well suited. verkürzen | |
| Erbslöh-Mostgelatine | Erbslöh Geisenheim AG | Erbslöh-Mostgelatine is a gelatin-milke caseinate derivative for the treatment of mash (crushed grapes) and must (grape juice) which reduces total polyphenols and, above all, disturbing catechins. Being a liquid product, Erbslöh-Mostgelatine ensures easy ...weiterlesen Erbslöh-Mostgelatine is a gelatin-milke caseinate derivative for the treatment of mash (crushed grapes) and must (grape juice) which reduces total polyphenols and, above all, disturbing catechins. Being a liquid product, Erbslöh-Mostgelatine ensures easy and time-saving application, particularly suited for peak harvest times. Due to its specific composition, the product assures a highly effective early correction and balancing of tannins, combined with a protection against browning which might arise at a later stage. Erbslöh-Mostgelatine is the ideal product for all cases where increased tannin contents must be expected resulting from increased mechanical stress on the vintage, delayed treatment of the mash or any other kind of stress the mash is exposed to. verkürzen | |
| Food Gelatine | Junca Gelatines, S.L. | Food Gelatine is a obtained from the partial hydrolysis of animal collagen. It is rich in protein (84-90%), contains 18 amino acids,and is free from cholesterol, fat, carbohydrates, preservatives and additives. The product is used for gelling, thickening,...weiterlesen Food Gelatine is a obtained from the partial hydrolysis of animal collagen. It is rich in protein (84-90%), contains 18 amino acids,and is free from cholesterol, fat, carbohydrates, preservatives and additives. The product is used for gelling, thickening, stabilizing, aerating, and emulsifying a variety of products, including sweets, desserts, dairy products, beverages, meat products, and dietary and nutritional supplements. verkürzen | |
| Fortibone® | GELITA | Fortibone® is a specific Bioactive Collagen Peptides® that stimulates osteoblast to increase production of extracellular bone matrix which is the essential framework for calcium mineralization. Fortibone® regulates degenerative processes by reducing prote...weiterlesen Fortibone® is a specific Bioactive Collagen Peptides® that stimulates osteoblast to increase production of extracellular bone matrix which is the essential framework for calcium mineralization. Fortibone® regulates degenerative processes by reducing protease production in osteoclasts. It supplies the body with basic components for a strong and stable bone structure. This mechanism supports overall bone stability and flexibility. Fortibone® can be used in dairy products, functional food, food supplements, and beverages. verkürzen | |
| Fortigel® | GELITA | Fortigel® is a natural protein of neutral odor and taste that can be easily integrated into many applications. It provides excellent solubility and delivers clear solutions without interacting with other ingredients. Fortigel® can also enhance the most di...weiterlesen Fortigel® is a natural protein of neutral odor and taste that can be easily integrated into many applications. It provides excellent solubility and delivers clear solutions without interacting with other ingredients. Fortigel® can also enhance the most diverse of foodstuffs, including dairy products, functional food, dietary supplements and drinks. verkürzen | |
| GelaFish | Erbslöh Geisenheim AG | GelaFish is an edible gelatin which is applied for the treatment of juice, wine and other beverages. It is made of fish skins and represents an alternative to the traditional gelatin of animal origin. The product is of high purity. The Bloom value lies be...weiterlesen GelaFish is an edible gelatin which is applied for the treatment of juice, wine and other beverages. It is made of fish skins and represents an alternative to the traditional gelatin of animal origin. The product is of high purity. The Bloom value lies between 130 and 170 Bloom which is the optimal range for beverage treatment. GelaFish is a well soluble ground gelatin of food-grade quality, which is especially characterized by an optimal clarifying performance and an efficient tannin reduction. If gelatin is applied alone, then the flocculation depends on the quantity of tannins present. In its activity GelaFish is comparable to ErbiGel®, the only difference between the two products is the raw material. To avoid, in case of wines with a low tannin content, an incomplete flocculation and the formation of secondary haze, the treatment with gelatin should only be carried through in a combined fining with silica sol (Blankasit® or Klar-Sol). The combination with silica sol usually results in a better and more intense clarification. verkürzen | |
| Gelatine flüssig | Erbslöh Geisenheim AG | Gelatine flüssig is a 20% gelatin product for beverage treatment and can be directly applied. Gelatine flüssig advances and accelerates the clarification process of beverages enormously. The product is preferably combined with silica sol to make treatme...weiterlesen Gelatine flüssig is a 20% gelatin product for beverage treatment and can be directly applied. Gelatine flüssig advances and accelerates the clarification process of beverages enormously. The product is preferably combined with silica sol to make treatment even more efficient and even safer. Since Gelatine flüssig can be added directly, without dissolution, handling is easy and consumer-friendly. verkürzen | |
| Geliko® Kosher Gelatine | GELITA | Geliko® Kosher Gelatine is a pure protein of natural origin. It is able to absorb 5 to 10 times its own weight of cold water. It is used in all areas of food manufacturing such as gummy bears, fruit yogurts or aspic products. | |
| Gelita® Gel-Lac | GELITA | Gelita® Gel-Lac is uniquely designed gelatin to boost performance and texture in fat-free and reduced-fat yogurt formulations. It reduces syneresis and guarantees full-fat texture without the fat. Gelita® Gel-Lac is used in applications such as whipped cr...weiterlesen Gelita® Gel-Lac is uniquely designed gelatin to boost performance and texture in fat-free and reduced-fat yogurt formulations. It reduces syneresis and guarantees full-fat texture without the fat. Gelita® Gel-Lac is used in applications such as whipped cream, smoothies and ice cream. verkürzen | |
| Gelita® Gel-Lac 130 | GELITA | Gelita® Gel-Lac 130 is an optimized specialty gelatine to improve the overall performance and texture in ice cream products. It reduces ice crystal formation, improves thermal resistance, presents opportunity to reduce milk solids, and enhances creaminess...weiterlesen Gelita® Gel-Lac 130 is an optimized specialty gelatine to improve the overall performance and texture in ice cream products. It reduces ice crystal formation, improves thermal resistance, presents opportunity to reduce milk solids, and enhances creaminess. verkürzen | |
| Gelita® RTE | GELITA | Gelita® RTE is a unique collagen peptide solutions for frozen novelties, drinks, desserts and more. It has unprecedented texture with excellent flavor release, and has enhanced stability at room temperature conditions. It produces desserts with accelerate...weiterlesen Gelita® RTE is a unique collagen peptide solutions for frozen novelties, drinks, desserts and more. It has unprecedented texture with excellent flavor release, and has enhanced stability at room temperature conditions. It produces desserts with accelerated gelling, drinks with gel texture, and frozen novelties which are stable at room temperature are just three examples how Gelita® RTE ingredient solutions can provide a competitive edge to the market with innovative solutions for new and unique product concepts. verkürzen | |
| Gelita-Klar® | Erbslöh Geisenheim AG | Gelita-Klar® is a 20% liquid gelatin in food quality, specially developed for beverage treatment. Unlike other gelatins which are dispersed subsequently from degraded, atomized gelatin, Gelita-Klar® is obtained in the course of the production process of h...weiterlesen Gelita-Klar® is a 20% liquid gelatin in food quality, specially developed for beverage treatment. Unlike other gelatins which are dispersed subsequently from degraded, atomized gelatin, Gelita-Klar® is obtained in the course of the production process of hot soluble gelatin under optimal production conditions. It is used in the Clarification of wines, fruit wine and other beverages. Gelita-Klar® can be added directly to the beverage which considerably facilitates application. Gelatin is a well-known and approved fining agent for beverage treatment. The use of pulverized gelatin, however, causes difficulties whenever the gelatin is not dissolved exactly according to application instructions. Above all the temperature of the liquid used as solvent is of decisive importance. No such problems occur when Gelita-Klar® is used, as it can be added directly, i.e. without further dilution, to the beverage to be clarified. In such a way, dissolution is no longer required and valuable time is saved. Furthermore, Gelita-Klar® ensures that the quantity added will be fully effective. verkürzen | |
| Gellan Gum FG | Unionchem | Gellan Gum FG is a type of Gellan Gum that is mainly used for suspending purposes. It is a natural occurring biopolymer produced by carbohydrate fermentation with Pseudomonas elodea. It is a white or creamy white powder. This product is used as an excelle...weiterlesen Gellan Gum FG is a type of Gellan Gum that is mainly used for suspending purposes. It is a natural occurring biopolymer produced by carbohydrate fermentation with Pseudomonas elodea. It is a white or creamy white powder. This product is used as an excellent suspending agent, stabilizer, thickener, and rheology controller in various foods and beverages. verkürzen | |
| Gellan Gum WG | Unionchem | Gellan Gum WG is a type of Gellan Gum that is mainly used for gelling purposes. It is a naturally occurring biopolymer produced by carbohydrate fermentation with Pseudomonas elodea. It is a white or creamy powder. This product is used as an excellent wate...weiterlesen Gellan Gum WG is a type of Gellan Gum that is mainly used for gelling purposes. It is a naturally occurring biopolymer produced by carbohydrate fermentation with Pseudomonas elodea. It is a white or creamy powder. This product is used as an excellent water gelling agent, filming agent, thickener, and rheology controller in various foods and beverages. verkürzen | |
| GRINDSTED® Xanthan Clear 200 | DuPont Danisco | GRINDSTED® Xanthan Clear 200 is a food-grade xanthan gum that is particularly useful for thickening and stabilizing. It is designed for use in clear solutions, where its high hydration rate ensures very fast application after premixing. This product is a...weiterlesen GRINDSTED® Xanthan Clear 200 is a food-grade xanthan gum that is particularly useful for thickening and stabilizing. It is designed for use in clear solutions, where its high hydration rate ensures very fast application after premixing. This product is a cold soluble gum and is synergistic with guar and locust bean gum. GRINDSTED® Xanthan Clear 200 is an effective emulsion and foam stabilizer that is cold water soluble, pH stable (3 to 9), freeze-thaw stable, and easily dispersible with special grades. This product is Kosher and Halal certified and GMO free. verkürzen | |
| GRINDSTED® Carrageenan CL 220 | DuPont Danisco | GRINDSTED® Carrageenan CL 220 is an off-white, purified carrageenan powder (from red seaweed) standardized with sugars. It is certified Kosher. It provides a constant effect in chocolate milk, giving it a pleasant mouthfeel, preventing sedimentation, and...weiterlesen GRINDSTED® Carrageenan CL 220 is an off-white, purified carrageenan powder (from red seaweed) standardized with sugars. It is certified Kosher. It provides a constant effect in chocolate milk, giving it a pleasant mouthfeel, preventing sedimentation, and inhibiting fat separation. This product can be applied to chocolate milk, evaporated milk and other milk-based beverages. verkürzen | |
| GRINDSTED® Pectin AMD 383 | DuPont Danisco | GRINDSTED® Pectin AMD 383 is a high-ester pectin standardized with sugars by a functionality test to a specific stability index. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. GRINDSTED® Pectin AMD 3...weiterlesen GRINDSTED® Pectin AMD 383 is a high-ester pectin standardized with sugars by a functionality test to a specific stability index. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. GRINDSTED® Pectin AMD 383 is ideal for yogurt drinks, acidified milk drinks, milk/fruit drinks and nutritional beverages. It is also designed for whey and vegetable protein based beverages and creamy liquor. This product has a velvety, rich creamy mouthfeel, medium to high viscosity, stabilizes proteins to prevent precipitin cause by effects of the pH value or heat treatments, and prevents whey separation. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® Pectin AMD 780 | DuPont Danisco | GRINDSTED® Pectin AMD 780 is a high-ester pectin standardized with sugars by a functionality test to a specific stability index. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal f...weiterlesen GRINDSTED® Pectin AMD 780 is a high-ester pectin standardized with sugars by a functionality test to a specific stability index. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is ideal for yogurt drinks, acidified milk drinks, milk/fruit drinks and nutritional beverages. GRINDSTED® Pectin AMD 780 has a low viscosity, prevents whey separation, and stabilizes proteins to prevent precipitation caused by effects of the pH value or heat treatments. This product is Kosher and Halal certified, and is GMO free. verkürzen | |
| GRINDSTED® Pectin RS 461 | DuPont Danisco | GRINDSTED® Pectin RS 461 is a high-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is designed for fruit drinks. GRINDSTED® Pectin RS 461 improve...weiterlesen GRINDSTED® Pectin RS 461 is a high-ester pectin standardized with sugars. It is a powder manufactured from citrus peel and has natural color variation from off-white to golden. This product is designed for fruit drinks. GRINDSTED® Pectin RS 461 improves mouthfeel, increases pulp stability, and a viscosifier. This product is a Kosher and Halal certified, and is GMO free. verkürzen | |
| Gum Arabic | Norevo GmbH | Gum Arabic (Acacia Gum) is a raw material from natural, botanical source (African Acacia trees). The crude gum is offered in pieces and granules. Main functionalities of Gum Arabic are: binding, thickening, emulsifying agent, adhesive, film building and ...weiterlesen Gum Arabic (Acacia Gum) is a raw material from natural, botanical source (African Acacia trees). The crude gum is offered in pieces and granules. Main functionalities of Gum Arabic are: binding, thickening, emulsifying agent, adhesive, film building and coating agent as well as texturant. verkürzen | |
| Gum Arabic Quick Gum | Norevo GmbH | Gum Arabic Quick Gum range is purified Gum Arabic powder in various standardized, quickly soluble, types to meet the requirements of the worldwide manufacturers of confectionery, functional foodstuffs, beverages as well as pharma and cosmetic products. Ma...weiterlesen Gum Arabic Quick Gum range is purified Gum Arabic powder in various standardized, quickly soluble, types to meet the requirements of the worldwide manufacturers of confectionery, functional foodstuffs, beverages as well as pharma and cosmetic products. Main functionalities of Gum Arabic are: binding, thickening, emulsifying agent, adhesive, film building and coating agent as well as texturant. verkürzen | |
| HM Protein Stability Pectin | Vitacyclix – A Division of MORRE-TEC Industries | HM Protein Stability Pectin is a purified high methoxyl pectin, extracted from citrus peel and standardized with sugars. | |
| Hydrolysed Food Gelatine Protesol F | Junca Gelatines, S.L. | Hydrolysed Food Gelatine Protesol F is obtained from the partial hydrolysis of animal collagen. It is rich in protein (84-90%), contains 18 amino acids,and is free from cholesterol, fat, carbohydrates, preservatives and additives. The product is used for ...weiterlesen Hydrolysed Food Gelatine Protesol F is obtained from the partial hydrolysis of animal collagen. It is rich in protein (84-90%), contains 18 amino acids,and is free from cholesterol, fat, carbohydrates, preservatives and additives. The product is used for gelling, thickening, stabilizing, aerating, and emulsifying a variety of products, including such as yogurts, cold desserts, soups, stocks, and cured meats. verkürzen | |
| Konjac Glucomannan | Vital-Chem Zhuhai Co.,Ltd. | Konjac Glucomannan is natural dietary fiber with a heavy molecular weight and extremely high viscosity. KGM has very high water retaining capacity, which is able to bind hydro molecules as 200 times its original volume and turn it into a viscous liquid. B...weiterlesen Konjac Glucomannan is natural dietary fiber with a heavy molecular weight and extremely high viscosity. KGM has very high water retaining capacity, which is able to bind hydro molecules as 200 times its original volume and turn it into a viscous liquid. Because of its special β-1-4 linked structure of D-glucose and D-mannose, KGM is not affected by human digestive enzymes and contributes no calories. KGM is widely used as a gelling agent, thickener, stabilizer, emulsifier and film former in food, beverage, health care and chemical industries. verkürzen | |
| Konjac Micro Flour KM15 | Hubei Konson Konjac Gum Co.,Ltd | Konjac Micro Flour KM15 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 75%, and a viscosity of about 15000 mpa.s. It has a light odor, is a strong binding and thickening agent...weiterlesen Konjac Micro Flour KM15 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 75%, and a viscosity of about 15000 mpa.s. It has a light odor, is a strong binding and thickening agent. It is often used in ham, western-style sausage, flavoring powder, soup powder, sauce, wheat flour products, pastry, bionic food, ice cream, and beverages. verkürzen | |
| Konjac Micro Flour KM3 | Hubei Konson Konjac Gum Co.,Ltd | Konjac Micro Flour KM3 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 60%, and a viscosity of about 3000 mpa.s. It has a light odor, is a strong binding and thickening agent. ...weiterlesen Konjac Micro Flour KM3 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 60%, and a viscosity of about 3000 mpa.s. It has a light odor, is a strong binding and thickening agent. It is often used in ham, western-style sausage, flavoring powder, soup powder, sauce, wheat flour products, pastry, bionic food, ice cream, and beverages. verkürzen | |
| Konjac Micro Flour KM5 | Hubei Konson Konjac Gum Co.,Ltd | Konjac Micro Flour KM5 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 65%, and a viscosity of about 5000 mpa.s. It has a light odor, is a strong binding and thickening agent. ...weiterlesen Konjac Micro Flour KM5 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 65%, and a viscosity of about 5000 mpa.s. It has a light odor, is a strong binding and thickening agent. It is often used in ham, western-style sausage, flavoring powder, soup powder, sauce, wheat flour products, pastry, bionic food, ice cream, and beverages. verkürzen | |
| Konjac Micro Flour KM8 | Hubei Konson Konjac Gum Co.,Ltd | Konjac Micro Flour KM8 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 70%, and a viscosity of about 8000 mpa.s. It has a light odor, is a strong binding and thickening agent. ...weiterlesen Konjac Micro Flour KM8 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 70%, and a viscosity of about 8000 mpa.s. It has a light odor, is a strong binding and thickening agent. It is often used in ham, western-style sausage, flavoring powder, soup powder, sauce, wheat flour products, pastry, bionic food, ice cream, and beverages. verkürzen | |
| Liquid Gelatine 25%-40% | Dal Cin Gildo Spa | Liquid Gelatine 25%-40% is a thick yellow solution of liquid gelatine for fining of juices and wines. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to rem...weiterlesen Liquid Gelatine 25%-40% is a thick yellow solution of liquid gelatine for fining of juices and wines. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze removal is known as fining. It involves the formation of a floccular precipitate in the beverage which will absorb the natural haze forming constituents while settling. After a settling period, the supernatant can be withdrawn and given a polishing filtration prior to sale. verkürzen | |
| LiquiGel Flot | Erbslöh Geisenheim AG | LiquiGel Flot is a liquid gelatin, specially developed for the flotation of grape must/juice. Due to the high portion of high-molecular components LiquiGel Flot possesses similar functional properties as is the case with high-Bloom powder gelatins. LiquiG...weiterlesen LiquiGel Flot is a liquid gelatin, specially developed for the flotation of grape must/juice. Due to the high portion of high-molecular components LiquiGel Flot possesses similar functional properties as is the case with high-Bloom powder gelatins. LiquiGel Flot is a liquid special gelatin for quick flocculation and the binding of phenols during flotation. LiquiGel Flot is a liquid composition of gelatins with different structure and molecular size. The large reactive surface provides for a quick binding of phenols and thus for an immediately perceptible flocculation. With the escape of gas from the gas-saturated must, clarification quickly sets in. The gelatin type to apply depends to a high degree on the previous mechanical stress the grapes were exposed to. In case of a careful processing and low contents of dissolved phenols, a standard, warm-soluble gelatin of 80–100 Bloom, as for instance ErbiGel®, is suitable and efficient. If however, increased phenol contents are present and glucan contents are higher, due to rot, and if pectin values are high too, then a special reactive gelatin like LiquiGel Flot is required. Cold soluble gelatin cannot be recommended, as the quality is not suitable. Conventional liquid gelatins do not flocculate quickly enough to make flotation work. verkürzen | |
| Pectin (Citrus / Apple) | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Pectin (Citrus / Apple) is a white to light brown powder used as a gelling agent. It is a plant derivative that is used in jam, jelly, candies, fruit drinks, and several other applications. | |
| Peptiplus® | GELITA | Peptiplus® is a pure collagen protein that can be used in a variety of functional sport bars, beverages or protein powders. It is easily absorbed by the body so that its energy becomes readily available. Peptiplus® is available in premium and standard gra...weiterlesen Peptiplus® is a pure collagen protein that can be used in a variety of functional sport bars, beverages or protein powders. It is easily absorbed by the body so that its energy becomes readily available. Peptiplus® is available in premium and standard grades and from different raw material sources, to support global manufacturing. verkürzen | |
| Rousselot® Gelatine | Rousselot | Rousselot® Gelatine provides the same sensation as original gelatin, but it helps to rebalance reformulated products that lack consistence. This product has a lower calorie content with higher acceptance, a full taste with less sugar, reduces fat content,...weiterlesen Rousselot® Gelatine provides the same sensation as original gelatin, but it helps to rebalance reformulated products that lack consistence. This product has a lower calorie content with higher acceptance, a full taste with less sugar, reduces fat content, and is a good protein source. verkürzen | |
| Sheli Gum SLA001 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Sheli Gum SLA001 is a multi-functional water gel product co-extracted and refined from various species of seaweeds and konjac by using scientific formulation and the principle of sedimentation, this product also has a viscosity of 50mPa.s and a gel streng...weiterlesen Sheli Gum SLA001 is a multi-functional water gel product co-extracted and refined from various species of seaweeds and konjac by using scientific formulation and the principle of sedimentation, this product also has a viscosity of 50mPa.s and a gel strength of >2000. This product has, high gel strength, excellent water retention, instant solubility, good transparency, low viscosity, and high brine gel strength. Which entails that this product is beneficial for confectionary jelly, pudding and dairy products, drinks and beverages, pharmaceutical and health care products, replaces of locust bean gum and brine meat product. verkürzen | |
| Sheli Gum SLA002 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Sheli Gum SLA001 is a multi-functional water gel product co-extracted and refined from various species of seaweeds and konjac by using scientific formulation and the principle of sedimentation, this product also has a viscosity of 50mPa.s and a gel streng...weiterlesen Sheli Gum SLA001 is a multi-functional water gel product co-extracted and refined from various species of seaweeds and konjac by using scientific formulation and the principle of sedimentation, this product also has a viscosity of 50mPa.s and a gel strength of >1800. This product has, high gel strength, excellent water retention, instant solubility, good transparency, low viscosity, and high brine gel strength. Which entails that this product is beneficial for confectionary jelly, pudding and dairy products, drinks and beverages, pharmaceutical and health care products, replaces of locust bean gum and brine meat product. verkürzen | |
| Sheli Gum SLA004 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Sheli Gum SLA004 is a multi-functional water gel product co-extracted and refined from various species of seaweeds and konjac by using scientific formulation and the principle of sedimentation, this product also has a gel strength of >900. This product ha...weiterlesen Sheli Gum SLA004 is a multi-functional water gel product co-extracted and refined from various species of seaweeds and konjac by using scientific formulation and the principle of sedimentation, this product also has a gel strength of >900. This product has, high gel strength, excellent water retention, instant solubility, good transparency, low viscosity, and high brine gel strength. Which entails that this product is beneficial for confectionary jelly, pudding and dairy products, drinks and beverages, pharmaceutical and health care products, replaces of locust bean gum and brine meat product. verkürzen | |
| Sodium Alginate | Foodchem International Corporation | Sodium Alginate is a white crystal whose appearance and smell are similar to sugar. It has a viscosity of approximately 300-500mPa.s and an assay of 98.0%. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used t...weiterlesen Sodium Alginate is a white crystal whose appearance and smell are similar to sugar. It has a viscosity of approximately 300-500mPa.s and an assay of 98.0%. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. verkürzen | |
| Sodium Alginate | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Sodium Alginate is a white or yellowish granular or powder. It is a natural polysaccharide contained in brown seaweed, as a natural product generated from alginic acid indwell in seaweed and minerals indwell in sea. Alginic acid is a mix-polysaccharide co...weiterlesen Sodium Alginate is a white or yellowish granular or powder. It is a natural polysaccharide contained in brown seaweed, as a natural product generated from alginic acid indwell in seaweed and minerals indwell in sea. Alginic acid is a mix-polysaccharide composed of D-mannuronic adid (M) L-guluronic acid(G).The main alginate series include sodium alginate,potassium alginate, calcium alginate,ammoinum alginate etc. Sodium Alginate can avoid the formation of ice crystals and make the product tasty. It also applies to mixed drinks, ice lolly, iced fruit juice and iced milk, etc. Sodium Alginate can keep the product fine and avoids spliting open if it is used as a cover of mild food. It can raise the product's stabilization and decrease the liquid out when it is used in salsa flavoring, pudding jam, tomato ketchup and canned products. Sodium Alginate is suited to make all kinds of gel products with good stability. verkürzen | |
| Sodium Alginate,Foodalga® 1000 | Foodchem International Corporation | Sodium Alginate,Foodalga® 1000 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 1000mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and sta...weiterlesen Sodium Alginate,Foodalga® 1000 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 1000mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. verkürzen | |
| Sodium Alginate,Foodalga® 500 | Foodchem International Corporation | Sodium Alginate,Foodalga® 500 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 400-600mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and s...weiterlesen Sodium Alginate,Foodalga® 500 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 400-600mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. verkürzen | |
| Sodium Alginate,Foodalga® HF10 | Foodchem International Corporation | Sodium Alginate,Foodalga® HF10 is a white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 200-500mPa.s and a gel strength of 700g/cm2. This product is used in the food industry as an emulsifier, thickener, and s...weiterlesen Sodium Alginate,Foodalga® HF10 is a white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 200-500mPa.s and a gel strength of 700g/cm2. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. verkürzen | |
| Sodium Alginate,Foodalga® HN200 | Foodchem International Corporation | Sodium Alginate,Foodalga® HN200 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 650-800mPa.s and a gel strength of 350-400g/cm2. This product is used in the food industry as an emulsifier, thick...weiterlesen Sodium Alginate,Foodalga® HN200 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 650-800mPa.s and a gel strength of 350-400g/cm2. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. verkürzen | |
| Sodium Alginate,Foodalga® LN02 | Foodchem International Corporation | Sodium Alginate,Foodalga® LN02 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 150-200mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and ...weiterlesen Sodium Alginate,Foodalga® LN02 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 150-200mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. verkürzen | |
| Sodium Alginate,Foodalga® NH01 | Foodchem International Corporation | Sodium Alginate,Foodalga® NH01 is a cream white powder whose appearance and smell are similar to sugar. It has a particle size of 95% pass 80 mesh and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and stabil...weiterlesen Sodium Alginate,Foodalga® NH01 is a cream white powder whose appearance and smell are similar to sugar. It has a particle size of 95% pass 80 mesh and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. verkürzen | |
| Sodium Alginate,Foodalga® VHN02 | Foodchem International Corporation | Sodium Alginate,Foodalga® VHN02 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 1400mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and st...weiterlesen Sodium Alginate,Foodalga® VHN02 is a cream white powder whose appearance and smell are similar to sugar. It has a viscosity of approximately 1400mPa.s and an assay of 90.8-106%. This product is used in the food industry as an emulsifier, thickener, and stabilizer. It is used to thicken beverages, ice creams, soups, and jellies. verkürzen | |
| Sologel DC | Dal Cin Gildo Spa | Sologel DC is a very concentrated, well-stabilized gelatine solution used in combination with Sil-30 DC for the clarification of juice. The selection of this specific gelatine was the result of many studies conducted over a number of vintages. The main ch...weiterlesen Sologel DC is a very concentrated, well-stabilized gelatine solution used in combination with Sil-30 DC for the clarification of juice. The selection of this specific gelatine was the result of many studies conducted over a number of vintages. The main characteristic of this gelatine is its capacity to react instantaneously and completely with silica sol (Sil-30 DC). It binds with the suspended siliceous micro-particles producing an intense floc which results in rapid clarification leaving little sediment. Sologel DC is very easy to use and disperses readily in the tank. It is also effectively used with an inline dose. verkürzen | |
| Verisol® | GELITA | Verisol® contains optimized collagen peptides . It is an important component for supporting healthy skin. Administered orally, Verisol® influences the skin’s collagen metabolism directly from the inside. Verisol® is complimentary in many products and with ...weiterlesen Verisol® contains optimized collagen peptides . It is an important component for supporting healthy skin. Administered orally, Verisol® influences the skin’s collagen metabolism directly from the inside. Verisol® is complimentary in many products and with ease of incorporation, the application possibilities are endless; from liquids to solids, from coating tablets to dietary drinks, to indulgent foodstuffs such as chocolate. verkürzen | |
| VinoGel® CF | Erbslöh Geisenheim AG | VinoGel® CF is a casein-free, liquid clarifying agent with a high affinity to tannins which, as a result, leads to a reduction of tannic substances. VinoGel® CF clarifies young wines excellently and, at the same time, makes possible flavor harmonization a...weiterlesen VinoGel® CF is a casein-free, liquid clarifying agent with a high affinity to tannins which, as a result, leads to a reduction of tannic substances. VinoGel® CF clarifies young wines excellently and, at the same time, makes possible flavor harmonization as well as an improvement in filterability. VinoGel® CF is based on special gelatins combined with high molecular collagen from isinglass. Due to its liquid form VinoGel® CF is directly applicable and thus very user friendly. Being liquid, VinoGel® CF can be added directly to the wine. During addition, mix the wine thoroughly. The amount added depends on the degree of cloudiness, respectively on the desired degree of harmonisation. In case of the recommended combination with Blankasit®, Klar-Sol Super, VinoGel® CF is added last. verkürzen | |
| Xanthan Gum FG200 | Unionchem | Xanthan Gum FG200 is food grade 200 mesh xanthan gum produced by fermentation of carbohydrate with Xanthomonas campestris. It is a natural, high molecular weight biopolymer that functions as an excellent thickener, suspension agent, and stabilizer in vari...weiterlesen Xanthan Gum FG200 is food grade 200 mesh xanthan gum produced by fermentation of carbohydrate with Xanthomonas campestris. It is a natural, high molecular weight biopolymer that functions as an excellent thickener, suspension agent, and stabilizer in various food applications. This product is supplied as a light creamy white powder, soluble in cold or hot water. It provides excellent rheology or texture control, and efficient suspension in all food applications. verkürzen | |
| Xanthan Gum FG80 | Unionchem | Xanthan Gum FG80 is food grade 80 mesh xanthan gum produced by fermentation of carbohydrate with Xanthomonas campestris. It is a natural, high molecular weight biopolymer that functions as an excellent thickener, suspension agent, and stabilizer in variou...weiterlesen Xanthan Gum FG80 is food grade 80 mesh xanthan gum produced by fermentation of carbohydrate with Xanthomonas campestris. It is a natural, high molecular weight biopolymer that functions as an excellent thickener, suspension agent, and stabilizer in various food applications. This product is supplied as a light creamy white powder, soluble in cold or hot water. It provides excellent rheology or texture control, and efficient suspension in all food applications. verkürzen | |
| Xanthan Gum FT | Unionchem | Xanthan Gum FT is food grade transparent xanthan gum. It is a natural biopolymer that provides clear transparent solutions. It is a high viscosity excellent thickener which offers effective and stable suspending, unique pseudo-plastic flow, rheology contr...weiterlesen Xanthan Gum FT is food grade transparent xanthan gum. It is a natural biopolymer that provides clear transparent solutions. It is a high viscosity excellent thickener which offers effective and stable suspending, unique pseudo-plastic flow, rheology control, texture building, moisture retention to extend shelf life. This product is stable over broad PH, either in alkaline or acid conditions, has high tolerance to brine/salts, and is stable to temperature variations. verkürzen | |
| Xanthan Gum RD | Unionchem | Xanthan Gum RD is food-grade rapid-dispersible xanthan gum produced by fermentation of carbohydrate with Xanthomonas campestris. It is a natural, high molecular weight biopolymer that functions as an excellent thickener, suspension agent, and stabilizer i...weiterlesen Xanthan Gum RD is food-grade rapid-dispersible xanthan gum produced by fermentation of carbohydrate with Xanthomonas campestris. It is a natural, high molecular weight biopolymer that functions as an excellent thickener, suspension agent, and stabilizer in various food applications. This product is supplied as a creamy, yellowish granular, soluble in cold or hot water. It provides excellent rheology or texture control, and efficient suspension in all food applications. verkürzen | |
| YIZKI Konjac Particulate Powder T-15 | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZKI Konjac Particulate Powder T-15 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >15000, and contains a light smell which may be quickly dissolved. This product ha...weiterlesen YIZKI Konjac Particulate Powder T-15 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >15000, and contains a light smell which may be quickly dissolved. This product has traits such as, good jellying capacity, strong water retention, thickening properties, good stability, and contains rich dietary fibers. YIZKI Konjac Particulate Powder T-15 may be used as an additive in products such as, meat products, sausage flavoring powders, soup powders, sauces, wheat flour products, pastries, ice creams, and cold drinks. verkürzen | |
| YIZKI Konjac Particulate Powder T-18 | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZKI Konjac Particulate Powder T-18 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >18000, and contains a light smell which may be quickly dissolved. This product ha...weiterlesen YIZKI Konjac Particulate Powder T-18 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >18000, and contains a light smell which may be quickly dissolved. This product has traits such as, good jellying capacity, strong water retention, thickening properties, good stability, and contains rich dietary fibers. YIZKI Konjac Particulate Powder T-18 may be used as an additive in products such as, meat products, sausage flavoring powders, soup powders, sauces, wheat flour products, pastries, ice creams, and cold drinks. verkürzen | |
| YIZKI Konjac Particulate Powder T-22 | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZKI Konjac Particulate Powder T-22 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >22000, and contains a light smell which may be quickly dissolved. This product ha...weiterlesen YIZKI Konjac Particulate Powder T-22 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >22000, and contains a light smell which may be quickly dissolved. This product has traits such as, good jellying capacity, strong water retention, thickening properties, good stability, and contains rich dietary fibers. YIZKI Konjac Particulate Powder T-22 may be used as an additive in products such as, meat products, sausage flavoring powders, soup powders, sauces, wheat flour products, pastries, ice creams, and cold drinks. verkürzen | |
| YIZKI Konjac Particulate Powder Y-10 | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZKI Konjac Particulate Powder Y-10 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >10000, and contains a light smell which may be quickly dissolved. This product ha...weiterlesen YIZKI Konjac Particulate Powder Y-10 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >10000, and contains a light smell which may be quickly dissolved. This product has traits such as, good jellying capacity, strong water retention, thickening properties, good stability, and contains rich dietary fibers. YIZKI Konjac Particulate Powder Y-10 may be used as an additive in products such as, meat products, sausage flavoring powders, soup powders, sauces, wheat flour products, pastries, ice creams, and cold drinks. verkürzen | |
| YIZKI Konjac Particulate Powder Y-13 | Hubei Yizhi Konjac Biotechnology Co., Ltd | YIZKI Konjac Particulate Powder Y-13 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >13000, and contains a light smell which may be quickly dissolved. This product ha...weiterlesen YIZKI Konjac Particulate Powder Y-13 is a product that is produced as a milky white to light yellow powder, it's granularity has a mesh of 40-120 and retains a viscosity of >13000, and contains a light smell which may be quickly dissolved. This product has traits such as, good jellying capacity, strong water retention, thickening properties, good stability, and contains rich dietary fibers. YIZKI Konjac Particulate Powder Y-13 may be used as an additive in products such as, meat products, sausage flavoring powders, soup powders, sauces, wheat flour products, pastries, ice creams, and cold drinks. verkürzen |
