| Kasomel ™ 1112 | Prayon S.A. | Kasomel™ 1112 is an alkaline correcting salt. It decreases the pH value of processed cheese by 1.2 to 1.3 when used at 3 % on the raw materials. It can be used with any other salt when a strong pH increase is required. Its ion exchange capacity is very we...view more Kasomel™ 1112 is an alkaline correcting salt. It decreases the pH value of processed cheese by 1.2 to 1.3 when used at 3 % on the raw materials. It can be used with any other salt when a strong pH increase is required. Its ion exchange capacity is very weak; no visible creaming reaction occurs. The Kasomel products are melting salts especially designed to act on dairy proteins. Their action on the protein is defined by the ion exchange capacity and the creaming capacity. The ion exchange induces the hardening of the melted cheese. A high ion exchange capacity is advised in case of block cheese production. view less | |
| Kasomel™ 1145 | Prayon S.A. | Kasomel™ 1145 is a melting salt specially designed to act on dairy proteins. This acidic correcting salt decreases the pH value of the end product by – 0.4 / - 0.5 when using 3% Kasomel™ 1145 calculated on raw materials. It can be mixed with other emulsif...view more Kasomel™ 1145 is a melting salt specially designed to act on dairy proteins. This acidic correcting salt decreases the pH value of the end product by – 0.4 / - 0.5 when using 3% Kasomel™ 1145 calculated on raw materials. It can be mixed with other emulsifying salts when a strong pH decrease during the melting stage is needed. It is mainly used to avoid a citrate taste which automatically appears when citric acid is used for pH value correction. It is a food grade phosphates blend and appears as a hygroscopic white powder without foreign matters. The Kasomel products are melting salts especially designed to act on dairy proteins. Their action on the protein is defined by the ion exchange capacity and the creaming capacity. The ion exchange induces the hardening of the melted cheese. A high ion exchange capacity is advised in case of block cheese production. In turns, a high creaming capacity is looked for in case of spreadable processed cheese production. view less | |
| Kasomel™ 2185 | Prayon S.A. | Kasomel™ 2185 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a melting salt designed for the production of block processed cheese with enhanced remelting properties used for pizzas, toasted s...view more Kasomel™ 2185 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a melting salt designed for the production of block processed cheese with enhanced remelting properties used for pizzas, toasted sandwiches, etc. The product is an excellent compromise between firm final texture and remelting capability. view less | |
| Kasomel™ 2273 | Prayon S.A. | Kasomel™ 2273 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. This emulsifying salt is used for the production of spreadable and sliceable processed cheese with a medium fat content. It is recommend...view more Kasomel™ 2273 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. This emulsifying salt is used for the production of spreadable and sliceable processed cheese with a medium fat content. It is recommended when using Emmenthal or Dutch cheese as raw material. It has a medium creaming reaction and a good ion exchange capability. view less | |
| Kasomel™ 2280 | Prayon S.A. | Kasomel™ 2280 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a melting salt designed for the production of spreadable cheese. It is highly balanced composition and neutral pH turns it as a ve...view more Kasomel™ 2280 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a melting salt designed for the production of spreadable cheese. It is highly balanced composition and neutral pH turns it as a very useful too for the development of recipes with dairy proteins of various origin and quality. view less | |
| Kasomel™ 2285 | Prayon S.A. | Kasomel™ 2285 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a melting salt designed for the production of UHT spreadable cheese that has medium to high fat content. | |
| Kasomel™ 2366 | Prayon S.A. | Kasomel™ 2366 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. Due to its high creaming reaction, Kasomel™ 2366 is used to produce high fat content processed cheese, either sliceable or spreadable. I...view more Kasomel™ 2366 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. Due to its high creaming reaction, Kasomel™ 2366 is used to produce high fat content processed cheese, either sliceable or spreadable. It is frequently used with Kasomel™ 2394, which allows a soft adjustment of pH without using an alkaline correcting salt. view less | |
| Kasomel™ 2394 | Prayon S.A. | Kasomel™ 2394 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It has a strong creaming reaction with a good ion exchange capacity. It is often used together with Kasomel™ 2366, which allows a softer...view more Kasomel™ 2394 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It has a strong creaming reaction with a good ion exchange capacity. It is often used together with Kasomel™ 2366, which allows a softer adjustment of pH value without using an acidic correcting salt. This salt is used for processed cheese with a high fat content, either spreadable or sliceable. view less | |
| Kasomel™ 3138 | Prayon S.A. | Kasomel™ 3138 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a special salt for the production of block processed cheese, either very firm or heat stable (for incorporation into foodstuffs li...view more Kasomel™ 3138 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a special salt for the production of block processed cheese, either very firm or heat stable (for incorporation into foodstuffs like sausages, patties). It gives a highly viscous paste during cooking. view less | |
| Kasomel™ 3172 | Prayon S.A. | Kasomel™ 3172 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. The Kasomel™ 3172 for block processed cheese is used when a very clear cheese flow is required. As a result, it is recommended for use i...view more Kasomel™ 3172 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. The Kasomel™ 3172 for block processed cheese is used when a very clear cheese flow is required. As a result, it is recommended for use in block cheese based on Emmenthal or Dutch cheeses. It has an excellent ion exchange capacity and no creaming reaction. It is designed for liquid paste during cooking and a rather "elastic" final texture. view less | |
| Kasomel™ 3281 | Prayon S.A. | Kasomel™ 3281 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a melting designed for the production of cheese slices with a high fat content and a strong gloss. | |
| Kasomel™ 3392 | Prayon S.A. | Kasomel™ 3392 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It has a very good ion exchange capacity linked with a strong creaming reaction. It can be used when the raw materials do not offer stro...view more Kasomel™ 3392 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It has a very good ion exchange capacity linked with a strong creaming reaction. It can be used when the raw materials do not offer strong creaming characteristics. Due to its effect on pH value, this salt is ideal for the production of block processed cheese based on cordon-bleu where block processed cheese for use in meat or fish sausages and usually have a firm consistency. view less | |
| Kasomel™ 7070 | Prayon S.A. | Kasomel™ 7070 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is used in milk treatments. | |
| Kasomel™ A 2273 | Prayon S.A. | Kasomel™ A 2273 has a phosphates blend food grade and an appearance of hygroscopic white agglomerated powder without foreign matters. This emulsifying salt is used for the production of spreadable and sliceable processed cheese with a medium to high fat c...view more Kasomel™ A 2273 has a phosphates blend food grade and an appearance of hygroscopic white agglomerated powder without foreign matters. This emulsifying salt is used for the production of spreadable and sliceable processed cheese with a medium to high fat content. It is recommended when using Emmenthal or Dutch cheese as raw material. It has a medium creaming reaction and a good ion exchange capability. view less | |
| Kasomel™ A 2280 | Prayon S.A. | Kasomel™ A 2280 has a phosphates blend food grade and an appearance of hygroscopic white agglomerated powder without foreign matters. It is a melting salt designed for the production of spreadable cheese and sliceable cheese portions with medium to high f...view more Kasomel™ A 2280 has a phosphates blend food grade and an appearance of hygroscopic white agglomerated powder without foreign matters. It is a melting salt designed for the production of spreadable cheese and sliceable cheese portions with medium to high fat content. It is highly balanced composition and neutral pH turns it as a very useful too for the development of recipes with dairy proteins of various origin and quality. view less | |
| Kasomel™ A 3392 | Prayon S.A. | Kasomel™ A-3392 has a phosphates blend food grade and an appearance of hygroscopic white agglomerated powder without foreign matters. It has a very good ion exchange capacity linked with a strong creaming reaction. It can be used when the raw materials do...view more Kasomel™ A-3392 has a phosphates blend food grade and an appearance of hygroscopic white agglomerated powder without foreign matters. It has a very good ion exchange capacity linked with a strong creaming reaction. It can be used when the raw materials do not offer strong creaming characteristics for heat-stable processed cheese blocks. The product is to be used in cordon-bleu production or cheese cubes production for use in meat or fish sausages. view less | |
| Kasomel™ A3172 | Prayon S.A. | Kasomel™ A-3172 has a phosphates blend food grade and an appearance of hygroscopic white agglomerated powder without foreign matters. The Kasomel™ A-3172 for block processed cheese is used when a very clear cheese flow is required. As a result, it is reco...view more Kasomel™ A-3172 has a phosphates blend food grade and an appearance of hygroscopic white agglomerated powder without foreign matters. The Kasomel™ A-3172 for block processed cheese is used when a very clear cheese flow is required. As a result, it is recommended for use in block cheese or cheese slices based on Emmenthal or Dutch raw cheeses that are used in burgers and sandwiches. It has an excellent ion exchange capacity and no creaming reaction. view less | |
| Kesozym Rennet | SternEnzym | Kesozym Rennet is an enzyme that aids the maturation of cheese, increases yield, improves taste, and has a preservative effect. It is used in cheese. | |
| Kid Goat Lipases | Clerici-Sacco Group | Kid Goat Lipases is a light beige powder that is obtained only from the basis tongue kid goat glands suspended on sodium chloride and/or milk powder and whey powder. Kid Goat Lipase has a strong definite flavour, spicy, very similar to Italian provolone c...view more Kid Goat Lipases is a light beige powder that is obtained only from the basis tongue kid goat glands suspended on sodium chloride and/or milk powder and whey powder. Kid Goat Lipase has a strong definite flavour, spicy, very similar to Italian provolone cheese with a lingering and very noticeable aroma of goat’s milk. This product had a pH level of 6,20 - 6,50, in solution 1%, and a humidity point of max. 5%. view less | |
| Kid/Lamb Lipase – Double Strength | Clerici-Sacco Group | Kid/Lamb Lipase – Double Strength is a light beige powder that has been obtained only from the basis tongue kid/lamb glands suspended on sodium chloride and/or milk powder and whey powder. Lamb Lipase gives a sharper and more pronounced flavour, typical o...view more Kid/Lamb Lipase – Double Strength is a light beige powder that has been obtained only from the basis tongue kid/lamb glands suspended on sodium chloride and/or milk powder and whey powder. Lamb Lipase gives a sharper and more pronounced flavour, typical of Pecorino Romano. It is very noticeable on the palate and with longlasting effect. It has a medium spiciness, and a strong definite flavour very similar to Italian Provolone cheese. This product has a pH level of 6,20 - 6,50, in solution 1%, and a humidity level of max. 5%. view less | |
| L-Lactic Acid 80% | Foodchem International Corporation | L-Lactic Acid 80% is a chemical compound that plays a role in several biochemical processes. It appears as a yellowish liquid, and it has an assay of approximately 80-89%. This product is often used as a curing agent and a flavoring agent in sour milk foo...view more L-Lactic Acid 80% is a chemical compound that plays a role in several biochemical processes. It appears as a yellowish liquid, and it has an assay of approximately 80-89%. This product is often used as a curing agent and a flavoring agent in sour milk foods such as yogurt and cottage cheese. view less | |
| L-Lactic Acid 85% | Foodchem International Corporation | L-Lactic Acid 85% is a chemical compound that plays a role in several biochemical processes. It appears as a yellowish liquid, and it has an assay of approximately 85-89%. This product is often used as a curing agent and a flavoring agent in sour milk foo...view more L-Lactic Acid 85% is a chemical compound that plays a role in several biochemical processes. It appears as a yellowish liquid, and it has an assay of approximately 85-89%. This product is often used as a curing agent and a flavoring agent in sour milk foods such as yogurt and cottage cheese. view less | |
| Lactic Acid | Foodchem International Corporation | Lactic Acid is a chemical compound that plays a role in several biochemical processes. It appears as a yellowish liquid. This product is often used as a curing agent and a flavoring agent in sour milk foods such as yogurt and cottage cheese. | |
| Lactic Acid | Ronas Chemicals Ind.Co.,Ltd. | Lactic Acid is a colorless or yellowish liquid that is used to provide a sour flavor to some dairy products and beer. This product is also often used as a curing agent and a flavoring agent in sour milk foods such as yogurt and cottage cheese. | |
| Lactic Acid | Shanghai Yancui Import and Export Corporation | Lactic Acid is an acidulant that is a natural organic acid present in meat, beer, and milk. It is heat stable, nonvolatile, and has a smooth, milk acid taste. This product can be used as a flavor agent, preservative, and acidity adjuster in cheese spreads...view more Lactic Acid is an acidulant that is a natural organic acid present in meat, beer, and milk. It is heat stable, nonvolatile, and has a smooth, milk acid taste. This product can be used as a flavor agent, preservative, and acidity adjuster in cheese spreads, salad dressings, and dry egg powder. view less | |
| Lactic Butter | Irish Dairy Board Proteins and Ingredients | Lactic Butter Unsalted is an unsalted butter manufactured from fresh cream via traditional churning. This product has a golden color with a rich tangy flavor. Lactic Butter Unsalted can be used in dairy spread, mixed fat blend, flavored butters (sweet/sav...view more Lactic Butter Unsalted is an unsalted butter manufactured from fresh cream via traditional churning. This product has a golden color with a rich tangy flavor. Lactic Butter Unsalted can be used in dairy spread, mixed fat blend, flavored butters (sweet/savory), white sauce, baker, chocolate, confectionery, ready meal, processed cheese, and ice cream applications. view less | |
| Lactic Butter Salted | Irish Dairy Board Proteins and Ingredients | Lactic Butter Salted is a salted butter manufactured from fresh cream via traditional churning. This product is golden in color with a rich tangy flavor. Lactic Butter Salted can be used in dairy spread, mixed fat blend, flavored butter (sweet/savory), wh...view more Lactic Butter Salted is a salted butter manufactured from fresh cream via traditional churning. This product is golden in color with a rich tangy flavor. Lactic Butter Salted can be used in dairy spread, mixed fat blend, flavored butter (sweet/savory), white sauce, baker, chocolate, confectionery, ready meal, processed cheese, and ice cream applications. view less | |
| Lactobacillus paracasei 8700:2 (DSM 13434) | Probi AB | Lactobacillus paracasei 8700:2 (DSM 13434) is a bacterial strain primarily selected on the basis of its ability to grow and thrive in dairy products. It has been shown to possess strong antagonistic in vitro effects against harmful bacteria, to provide in...view more Lactobacillus paracasei 8700:2 (DSM 13434) is a bacterial strain primarily selected on the basis of its ability to grow and thrive in dairy products. It has been shown to possess strong antagonistic in vitro effects against harmful bacteria, to provide increased antioxidant activity, and to increase cell mediated immunity. This product is used as a probiotic and is typically consumed in fermented foods with specially added active live cultures, such as in yogurt, cheese, probiotic juice drinks, and dietary supplements. Based on Lactobacillus paracasei 8700:2 (DSM 13434) and Lactobacillus plantarum HEAL9 (DSM 15312), Probi AB also offers Probi Defendum®, a probiotic platform designed to strengthen the human immune system and reduce the risk of the common cold. view less | |
| Lamb Lipases | Clerici-Sacco Group | Lamb Lipases is a light beige powder that is obtained only from the basis tongue lamb glands suspended on sodium chloride and/or milk powder and whey powder. Every type of lipase provides its own characteristic flavour due to the different way each one of...view more Lamb Lipases is a light beige powder that is obtained only from the basis tongue lamb glands suspended on sodium chloride and/or milk powder and whey powder. Every type of lipase provides its own characteristic flavour due to the different way each one of them works, giving a sharper and more pronounced flavour, typical of Pecorino Romano. It is medium spicy, and is very noticeable on the palate, with longlasting effect. This product has a pH level of 6,20 - 6,50 in solution 1%, and a humidity of max. 5%. view less | |
| LIPOPHYTOL®-P | Lipofoods | LIPOPHYTOL®-P is a dispersible form of pine tree sterols which has been microencapsulated to facilitate their incorporation in food matrices. Thsi unique delivery system increases pine tree phytosterols dispersibility in foods and beverages, thus providin...view more LIPOPHYTOL®-P is a dispersible form of pine tree sterols which has been microencapsulated to facilitate their incorporation in food matrices. Thsi unique delivery system increases pine tree phytosterols dispersibility in foods and beverages, thus providing a convenient way of introducing phytosterols into the human diet. view less | |
| LIPOPHYTOL®-S | Lipofoods | LIPOPHYTOL®-S is a dispersible form of soy sterols which has been microencapsulated to facilitate their incorporation in food matrices. Composed of soy phytosterols, maltodextrin and sucrose ester, this unique delivery system increases soy phytosterols di...view more LIPOPHYTOL®-S is a dispersible form of soy sterols which has been microencapsulated to facilitate their incorporation in food matrices. Composed of soy phytosterols, maltodextrin and sucrose ester, this unique delivery system increases soy phytosterols dispersibility in foods and beverages, thus providing a convenient way of introducing phytosterols into the human diet. EU has approved the use of phytosterols in yellow fat spreads, milk type products, yoghurt type products, soya drinks, rye bread and cheese type products. FDA has authorized the use of phytosterols in conventional foods and nutraceuticals. view less | |
| Liquid Rennet 20/80 | Clerici-Sacco Group | Liquid Rennet 20/80 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production. It is a natural rennet free from colouring matters, flavourings or other additives. Liquid Renne...view more Liquid Rennet 20/80 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production. It is a natural rennet free from colouring matters, flavourings or other additives. Liquid Rennet 20/80 has a composition of Chymosin (20%) and Bovine pepsine (80%). view less | |
| Liquid Rennet 50/50 | Clerici-Sacco Group | Liquid Rennet 50/50 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production, and is a natural rennet free from colouring matters, flavourings or other additives. It has a co...view more Liquid Rennet 50/50 is a light, perfectly clear liquid that is obtained only from calf vells. This product is used in the food industry for cheese production, and is a natural rennet free from colouring matters, flavourings or other additives. It has a composition of Chymosin (50%) and Bovine pepsine (50%). view less | |
| Liquid Rennet 75/25 | Clerici-Sacco Group | Liquid Rennet 75/25 is a light, perfectly clear liquid, with a composition of Chymosin (75%) and Bovine pepsine (25%). This product is naturally obtained only from calf vells, and is ideal for the food industry for cheese production. This natural rennet i...view more Liquid Rennet 75/25 is a light, perfectly clear liquid, with a composition of Chymosin (75%) and Bovine pepsine (25%). This product is naturally obtained only from calf vells, and is ideal for the food industry for cheese production. This natural rennet is free from colouring matters, flavourings or other additives, and has a shelf life of 6 months. view less | |
| Liquid Rennet 92/8 | Clerici-Sacco Group | Liquid Rennet 92/8 is a light, perfectly clear liquid, with a composition of Chymosin (92%) and Bovine pepsine (8%). This product is a natural rennet obtained only from calf vells, and the raw material is frozen and checked at the origin. It is ideal in t...view more Liquid Rennet 92/8 is a light, perfectly clear liquid, with a composition of Chymosin (92%) and Bovine pepsine (8%). This product is a natural rennet obtained only from calf vells, and the raw material is frozen and checked at the origin. It is ideal in the food industry for cheese production, and is free from colouring matters, flavourings or other additives. view less | |
| Lobster Stock | NorthTaste | Lobster Stock is an all-natural, clean label, concentrate that is red in color due to the high concentration of carotenoids such as astaxanthin. To preserve the natural taste of the seafood, mild conditions and minimum heat treatment are applied. No artif...view more Lobster Stock is an all-natural, clean label, concentrate that is red in color due to the high concentration of carotenoids such as astaxanthin. To preserve the natural taste of the seafood, mild conditions and minimum heat treatment are applied. No artificial additives are used, giving the product the highest purity and natural qualities. By using this method, NorthTaste preserves the natural taste of the seafood. It is used in soups, chowders, bisques, sauces, dressings, pates, fillings, cheese, spreads, ready to eat meals, or wherever the flavor of seafood is required in both hot and cold applications. view less | |
| Locust Bean Gum E-410 HOVISCO Grade | A. Barbagallo Di Mauro | Locust Bean Gum E-410 HOVISCO Grade is a locust bean gum made from the seeds of the carob tree. Locust Bean Gum E-410 HOVISCO Grade is most commonly used as a food thickening agent where high viscosity is required. It can be used in several products (sau...view more Locust Bean Gum E-410 HOVISCO Grade is a locust bean gum made from the seeds of the carob tree. Locust Bean Gum E-410 HOVISCO Grade is most commonly used as a food thickening agent where high viscosity is required. It can be used in several products (sauces, milk and cheese, cake and biscuits, pie filling, canned meat, frozen confections) and since it does not contain gluten, it is indicated for celiac patients food. view less | |
| Locust Bean Gum E-410 Medium Grade | A. Barbagallo Di Mauro | Locust Bean Gum E-410 Medium Grade is a locust bean gum made from the seeds of the carob tree. Locust Bean Gum E-410 Medium Grade is most commonly used as a food thickening agent where an easy dispersibility is required. It can be used in several product...view more Locust Bean Gum E-410 Medium Grade is a locust bean gum made from the seeds of the carob tree. Locust Bean Gum E-410 Medium Grade is most commonly used as a food thickening agent where an easy dispersibility is required. It can be used in several products (sauces, milk and cheese, cake and biscuits, pie filling, canned meat, frozen confections) and since it does not contain gluten, it is indicated for celiac patients food. view less | |
| Locust Bean Gum E-410 Organic Grade | A. Barbagallo Di Mauro | Locust Bean Gum E-410 Organic Grade is a natural, organic locust bean gum made from the seeds of organic carob trees. Locust Bean Gum E-410 Organic Grade is most commonly used as a food thickening agent in organic foods. It can be used in several product...view more Locust Bean Gum E-410 Organic Grade is a natural, organic locust bean gum made from the seeds of organic carob trees. Locust Bean Gum E-410 Organic Grade is most commonly used as a food thickening agent in organic foods. It can be used in several products (sauces, milk and cheese, cake and biscuits, pie filling, canned meat, frozen confections) and since it does not contain gluten, it is indicated for celiac patients food. view less | |
| Locust Bean Gum E-410 Standard Basic Grade | A. Barbagallo Di Mauro | Locust Bean Gum E-410 Standard Basic Grade is a speck-free locust bean gum made from the seeds of the carob tree. Locust Bean Gum E-410 Standard Basic Grade is most commonly used as a food thickening agent where easy dispersibility is more important than ...view more Locust Bean Gum E-410 Standard Basic Grade is a speck-free locust bean gum made from the seeds of the carob tree. Locust Bean Gum E-410 Standard Basic Grade is most commonly used as a food thickening agent where easy dispersibility is more important than high viscosity. It can be used in several products (sauces, milk and cheese, cake and biscuits, pie filling, canned meat, frozen confections) and since it does not contain gluten, it is indicated for celiac patients food. view less | |
| Locust Bean Gum E-410 Standard Grade | A. Barbagallo Di Mauro | Locust Bean Gum E-410 Standard Grade is a speck-free locust bean gum made from the seeds of the carob tree. Locust Bean Gum E-410 Standard Grade is most commonly used as a food thickening agent where easy dispersibility is more important than high viscos...view more Locust Bean Gum E-410 Standard Grade is a speck-free locust bean gum made from the seeds of the carob tree. Locust Bean Gum E-410 Standard Grade is most commonly used as a food thickening agent where easy dispersibility is more important than high viscosity. It can be used in several products (sauces, milk and cheese, cake and biscuits, pie filling, canned meat, frozen confections) and since it does not contain gluten, it is indicated for celiac patients food. view less | |
| Locust Bean Gum (LBG) A-03 | INCOM A S. | Locust Bean Gum (LBG) A-03 (2000 – 2200 cps) is a textural ingredient obtained from the fruit seeds of carob tree. It is standard grade and suitable for the products where both viscosity and whiteness are not important. This product can be used as a thic...view more Locust Bean Gum (LBG) A-03 (2000 – 2200 cps) is a textural ingredient obtained from the fruit seeds of carob tree. It is standard grade and suitable for the products where both viscosity and whiteness are not important. This product can be used as a thickening and stabilizing agent in ice cream, yoghurt, puddings, cream cheese, processed cheese, canned meat, confectionary, fish products, beverages, dressings, sauces, cereals, frozen foods, and dietary foods. view less | |
| Locust Bean Gum (LBG) A-01 | INCOM A S. | Locust Bean Gum (LBG) A-01 (2800 – 3000 cps) is a textural ingredient obtained from the fruit seeds of carob tree. It is top grade and suitable for the products where both high viscosity and whiteness are important. This product can be used as a thickenin...view more Locust Bean Gum (LBG) A-01 (2800 – 3000 cps) is a textural ingredient obtained from the fruit seeds of carob tree. It is top grade and suitable for the products where both high viscosity and whiteness are important. This product can be used as a thickening and stabilizing agent in ice cream, yoghurt, puddings, cream cheese, processed cheese, canned meat, confectionary, fish products, beverages, dressings, sauces, cereals, frozen foods, and dietary foods. view less | |
| Locust Bean Gum (LBG) A-02 | INCOM A S. | Locust Bean Gum (LBG) A-02 (2400- 2600 cps) is a textural ingredient obtained from the fruit seeds of carob tree. It is medium grade and suitable for the products where high viscosity is not important. This product can be used as a thickening and stabiliz...view more Locust Bean Gum (LBG) A-02 (2400- 2600 cps) is a textural ingredient obtained from the fruit seeds of carob tree. It is medium grade and suitable for the products where high viscosity is not important. This product can be used as a thickening and stabilizing agent in ice cream, yoghurt, puddings, cream cheese, processed cheese, canned meat, confectionary, fish products, beverages, dressings, sauces, cereals, frozen foods, and dietary foods. view less | |
| Locust Bean Gum (LBG) (E-410) | INCOM A S. | Locust Bean Gum (LBG) (E-410) is a textural ingredient obtained from the fruit seeds of carob tree. It imparts smooth flow properties, freeze- thaw stability and thickening. This product can be used as a thickening and stabilizing agent in ice cream, yog...view more Locust Bean Gum (LBG) (E-410) is a textural ingredient obtained from the fruit seeds of carob tree. It imparts smooth flow properties, freeze- thaw stability and thickening. This product can be used as a thickening and stabilizing agent in ice cream, yoghurt, puddings, cream cheese, processed cheese, canned meat, confectionary, fish products, beverages, dressings, sauces, cereals, frozen foods, and dietary foods. view less | |
| Lysoch® E4 | Handary | Lysoch® E4 is effective against vegetative cells of Clostridium tyrobutyricum for shelf life extension of cheese and wine. It is effective against vegetative cells of Clostridium tyrobutyricum that may cause defects such as off-flavors, butyric rancid...view more Lysoch® E4 is effective against vegetative cells of Clostridium tyrobutyricum for shelf life extension of cheese and wine. It is effective against vegetative cells of Clostridium tyrobutyricum that may cause defects such as off-flavors, butyric rancidity and the phenomenon of “late blowing,” it does not generally inhibit starter cultures or affect physical or organoleptic properties of the cheese, it is an alternative to artificial preservatives such as nitrates, without any impact on cheese flavor. view less | |
| Lysoch® G4 | Handary | Lyosch™ G4 fermented lysozyme is produced by fermentation of bacterium Streptomyces sp. G4, it takes lysozyme to the new height against both Gram-positive and Gram-negative bacteria, only 2-5ppm can stop ‘late blowing’ in cheese without allergen risk. Th...view more Lyosch™ G4 fermented lysozyme is produced by fermentation of bacterium Streptomyces sp. G4, it takes lysozyme to the new height against both Gram-positive and Gram-negative bacteria, only 2-5ppm can stop ‘late blowing’ in cheese without allergen risk. This product has a few key benefits including a non-allergenic risk, it is effective against both Gram-positive bacteria and Gram-positive bacteria, it has no effect in yeasts and molds, it has a broader spectrum and higher antibacterial activities than egg-white Lysozyme, shelf life extension and meets consumers' demand for natural products. view less | |
| LYSOLAC™ | Bioseutica Group | LYSOLAC™ is 100% pure Lysozyme which is a natural antimicrobial enzyme that reduces late blowing when used for making hard or semi-hard cheeses. It inhibits the growth of many Gram-positive bacteria by rupturing the peptidoglycan outer layer of the cell w...view more LYSOLAC™ is 100% pure Lysozyme which is a natural antimicrobial enzyme that reduces late blowing when used for making hard or semi-hard cheeses. It inhibits the growth of many Gram-positive bacteria by rupturing the peptidoglycan outer layer of the cell wall. LYSOLAC™ will not negatively affect the cultures, texture, flavor, or organoleptic qualities of cheese. It can be used to produce cheeses such as Edam, Gouda, Emmental, Swiss, Provolone, Romano, Montasio, Danbo, Asiago, Conte, Alpine types, and Manchego. view less | |
| Lysozyme Hydrochloride | Jiangsu High Hope International Group Sunshine Chemical Corporation | Lysozyme Hydrochloride is a polypeptide obtained from hen's egg whites consisting of 129 amino acids and having a molecular weight of about 14,000 and an isoelectric point of 10.7; possesses enzymatic activity in its ability to hydrolyze the ß(1-4) linkag...view more Lysozyme Hydrochloride is a polypeptide obtained from hen's egg whites consisting of 129 amino acids and having a molecular weight of about 14,000 and an isoelectric point of 10.7; possesses enzymatic activity in its ability to hydrolyze the ß(1-4) linkages between N-acetylmuramic acid and N-acetylglucosamine in the outer membranes of bacterial species, in particular Gram-positive organisms; usually obtained in the hydrochloride form for food use; must conform to the General Specifications for Enzyme Preparations used in Food Processing. It's functional use is as a preservative (mainly to prevent the late blowing of cheese caused by Clostridium tyrobutyricum). view less | |
| Magnesium Caseinate 880 | EPI Ingredients | Magnesium Caseinate 880 is obtained by neutralization of an acid casein with a salt (the casein being prepared by indirect acid precipitation of skimmed milk). The neutralization reaction takes place by means of the specific technology of extrusion. This ...view more Magnesium Caseinate 880 is obtained by neutralization of an acid casein with a salt (the casein being prepared by indirect acid precipitation of skimmed milk). The neutralization reaction takes place by means of the specific technology of extrusion. This product is recommended for different food sectors, such as dietetic, biscuit, cheese, and dairy products. view less | |
| Magnesium Lactate | Ronas Chemicals Ind.Co.,Ltd. | Magnesium Lactate is an odorless, white, or slightly yellow powder or particles which are added to food for use as an acidity regulator. This product is often used in cheese, cereals, condensed milk, confectionery, etc. | |
| Maltitol Liquid | Foodchem International Corporation | Maltitol Liquid is a sugar alcohol made from starch through hydrolysis and hydrogenation. It appears as a colorless and viscous liquid, and it easily dissolves in water. It has a moderate sweet flavor. This product is often used in cheese products, dairy ...view more Maltitol Liquid is a sugar alcohol made from starch through hydrolysis and hydrogenation. It appears as a colorless and viscous liquid, and it easily dissolves in water. It has a moderate sweet flavor. This product is often used in cheese products, dairy products, processed fruit, seasonings, etc. view less | |
| Meritena® 100 - Native Maize Starch | Tereos | Meritena® 100 - Native Maize Starch is a fine, white powder that has a neutral odor and taste. It is physically extracted from maize before being purified and dried. This product is used as a thickening and gelling agent, to add texture, extend shelf-life...view more Meritena® 100 - Native Maize Starch is a fine, white powder that has a neutral odor and taste. It is physically extracted from maize before being purified and dried. This product is used as a thickening and gelling agent, to add texture, extend shelf-life, improve body and mouth feel, and serve as a bulking agent. It can be used in the production of sugar confectionery, bakery and snacks, coatings, batters, breading, dairy desserts, cheeses, beer, alcoholic drinks, sauces, dry mixes, pasta, noodles, prepared foods, and meat & fish products. It is used in functional foods and nutrition applications. view less | |
| Meritena® 400 - Native Potato Starch | Tereos | Meritena® 400 - Native Potato Starch is a fine, white powder that has a neutral odor and taste. It is obtained through physical extraction from potatoes before being purified and dried. It is used to improve texture, as a thickener, as a stabilizer, as a ...view more Meritena® 400 - Native Potato Starch is a fine, white powder that has a neutral odor and taste. It is obtained through physical extraction from potatoes before being purified and dried. It is used to improve texture, as a thickener, as a stabilizer, as a gelling and bulking agent, to improve shelf-life, and aid in extrusion. This product can be used in the production of sugar confectionery, bakery & snacks, coating, batters, breading, dairy desserts, cheese, sauces, dry mixes, beer & alcoholic drinks, pasta, noodles, prepared foods, meats, and fish products. It is used in functional foods and nutrition applications. view less | |
| Methionyl Butyrate | Firmenich | Methionyl Butyrate is a flavoring substance, a colorless liquid, and a powerful fruity, pineapple, mushroom, and cheese notes. This product can be used in pineapple juice, cheese, and mushroom fruity characters. | |
| METHYL THIOBUTYRATE | Treatt | METHYL THIOBUTYRATE is a colorless liquid with a fermented, creamy, dairy, cheesy vegetable odor and flavor. It is used in fermented cheese, fermented fruit and meat and savory flavors. | |
| Microclerici | Clerici-Sacco Group | Microclerici microbial coagulant preparation is derived from a controlled fermentation of Rhizomucor miehei. It is a brownish granulate, ideal for use in the food industry for cheese production. This product has a strength of 1:150.000 MCU/g and 2040 IMCU...view more Microclerici microbial coagulant preparation is derived from a controlled fermentation of Rhizomucor miehei. It is a brownish granulate, ideal for use in the food industry for cheese production. This product has a strength of 1:150.000 MCU/g and 2040 IMCU. This product has a shelf life of two years, if stored in its original container and in a dry, cool place. view less | |
| Microclerici Liquid | Clerici-Sacco Group | Microclerici Liquid is a microbial coagulant preparation that is derived from a controlled fermentation of Rhizomucor miehei. This product is a light brown liquid for use In food industry for cheese production. It has a strength of 1: 50.000 MCU/ml and 68...view more Microclerici Liquid is a microbial coagulant preparation that is derived from a controlled fermentation of Rhizomucor miehei. This product is a light brown liquid for use In food industry for cheese production. It has a strength of 1: 50.000 MCU/ml and 680 IMCU. Microclerici Liquid has a shelf life of one year if it is stored in the original sealed containers at +4°C/+8°C. view less | |
| Microcrystalline Cellulose (MCC) | Foodchem International Corporation | Microcrystalline Cellulose (MCC) is a term for refined wood pulp, and it appears as a fine white to off-white powder. This product is mainly used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in p...view more Microcrystalline Cellulose (MCC) is a term for refined wood pulp, and it appears as a fine white to off-white powder. This product is mainly used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in pasteurized cream, fermented milk, cheese, processed fruit, dried vegetables, etc. It is also used in vitamin supplements or tablets. view less | |
| Microsized® 95 Extra Fine Salt | Cargill Food Ingredients | Microsized® 95 Extra Fine Salt is a pulverized, fine-powdered salt with excellent solubility. It contains tricalcium phosphate as an anticaking agent. This product is ideal for use in microwave popcorn, butter, and cream cheese. | |
| Milk Protein Concentrate | Kaskat Ltd | Milk Protein Concentrate is a white to yellowish free flowing powder with a milky taste and smell. It is obtained from skim milk by a process that includes removing a portion of the lactose and minerals using ultra-filtration, then evaporation and drying....view more Milk Protein Concentrate is a white to yellowish free flowing powder with a milky taste and smell. It is obtained from skim milk by a process that includes removing a portion of the lactose and minerals using ultra-filtration, then evaporation and drying. Milk Protein Concentrate is used as an emulsifier in the food and beverage industry, specifically for uses in nutritional and dietary products, geriatric nutritional products, recombined and processed cheeses, bakery and confection products, and processed meat. view less | |
| Milk Protein Concentrate 70% | Advanced Global Industries | Milk Protein Concentrate (MPC) 70% is a cream to yellow colored powder that has a bland flavor and a neutral odor. It contains 70% complete dairy proteins (containing both caseins and whey proteins). MPCs are used to produce processed cheese, cream cheese...view more Milk Protein Concentrate (MPC) 70% is a cream to yellow colored powder that has a bland flavor and a neutral odor. It contains 70% complete dairy proteins (containing both caseins and whey proteins). MPCs are used to produce processed cheese, cream cheese, ice cream, yogurt, and beverages. It is used in dairy product applications. view less | |
| Milk Protein Concentrate-Spray Dried (MPC 85) | Interfood Ingredients Ltd | Milk Protein Concentrate-Spray Dried (MPC 85) is a soluble milk protein powder, manufactured from fresh pasteurized skim milk by ultra filtration and spray drying. It is a white to cream, free-flowing powder with a neutral taste. It has a variety of appli...view more Milk Protein Concentrate-Spray Dried (MPC 85) is a soluble milk protein powder, manufactured from fresh pasteurized skim milk by ultra filtration and spray drying. It is a white to cream, free-flowing powder with a neutral taste. It has a variety of applications in the manufacturing of food products, including sports nutrition, cheese, yogurt, energy bars, drinks and meat. Milk Protein Concentrate-Spray Dried (MPC 85) is also used as a functional ingredient to stabilize emulsions and for the manufacturing of fat filleds, toppings and foamers. view less | |
| Mirenat® - G | VEDEQSA | Mirenat® - G is a transparent to slightly opalescent liquid. This new food preservative is based on LAE (Na-lauroyl-L-arginine ethyl ester HCl) and glycerine. Mirenat® - G has wide antimicrobial activity and is effective against gram positive bacteria, g...view more Mirenat® - G is a transparent to slightly opalescent liquid. This new food preservative is based on LAE (Na-lauroyl-L-arginine ethyl ester HCl) and glycerine. Mirenat® - G has wide antimicrobial activity and is effective against gram positive bacteria, gram negative bacteria, molds, and yeasts. It has high activity against pathogens causing food borne diseases as well as spoilage microorganisms. It is approved for its use in meat and poultry products by the USDA/FSIS. view less | |
| Monopotassium Phosphate | Foodchem International Corporation | Monopotassium Phosphate is a soluble salt that is often used as a fertilizer, a food additive and fungicide. This product appears as a colorless or white crystalline granule or powder. It is mainly used as an ingredient in emulsifying salts for processed ...view more Monopotassium Phosphate is a soluble salt that is often used as a fertilizer, a food additive and fungicide. This product appears as a colorless or white crystalline granule or powder. It is mainly used as an ingredient in emulsifying salts for processed cheese products, and a component in Gatorade and meat products. view less | |
| Monopotassium Phosphate | Lianyungang Kede Chemical Industry Co., Ltd | Monopotassium Phosphate is a colorless to white crystalline powder or granule. It acts as a thickener, emulsifier, sequestrant, acidity regulator, humectant and stabilizer. It is used in soft drinks, vitamin waters, sports drinks, dessert mixes, pasteuriz...view more Monopotassium Phosphate is a colorless to white crystalline powder or granule. It acts as a thickener, emulsifier, sequestrant, acidity regulator, humectant and stabilizer. It is used in soft drinks, vitamin waters, sports drinks, dessert mixes, pasteurized processed cheese, cheese spreads, jelly products, cheese foods, non diary powdered coffee creams and sauces. view less | |
| Monopotassium Phosphate | Reephos Chemical Co., Ltd. | Monopotassium Phosphate is a white crystal that is soluble in water. It acts as a thickener, emulsifier, sequestrant, acidity regulator, humectant and stabilizer. It is used in dessert mixes, pasteurized processed cheese, cheese spreads, jelly products, ...view more Monopotassium Phosphate is a white crystal that is soluble in water. It acts as a thickener, emulsifier, sequestrant, acidity regulator, humectant and stabilizer. It is used in dessert mixes, pasteurized processed cheese, cheese spreads, jelly products, cheese foods, non diary powdered coffee creams and sauces, vitamin waters and energy drinks. view less | |
| Monosodium Phosphate | Foodchem International Corporation | Monosodium Phosphate is a colorless and odorless crystal. It is often used as a pH buffer, characteristic improving agent, emulsifier, nutritional supplement, anti-oxidant, brine penetrable agent, sugar clarifier, and stabilizer in bread and cheese. | |
| Monosodium Phosphate | Lead Food Chemical Co., Ltd. | Monosodium Phosphate is an anhydrous, white, odorless powder which finds many uses in the food and beverage industry. It can be used as an acidity regulator, an emulsifier and as a preservative. It is often used as a pH buffer, characteristic improving ag...view more Monosodium Phosphate is an anhydrous, white, odorless powder which finds many uses in the food and beverage industry. It can be used as an acidity regulator, an emulsifier and as a preservative. It is often used as a pH buffer, characteristic improving agent, emulsifier, nutritional supplement, anti-oxidant, brine penetrable agent, sugar clarifier, and stabilizer in bread and cheese. view less | |
| Monosodium Phosphate | Lianyungang Kede Chemical Industry Co., Ltd | Monosodium Phosphate is a white crystal powder or granule. Sodium and potassium salts are used as chelating agents, buffering agents and occasionally as emulsifying salts in processed cheese products. They are also used as a component of mixtures with ot...view more Monosodium Phosphate is a white crystal powder or granule. Sodium and potassium salts are used as chelating agents, buffering agents and occasionally as emulsifying salts in processed cheese products. They are also used as a component of mixtures with other phosphates for protein binding in meat products. view less | |
| Monosodium Phosphate | Reephos Chemical Co., Ltd. | Monosodium Phosphate is a white powder. It is a sodium salt of phosphoric acid used as a buffering agent and emulsification agent. It is used in processed meat products, processed cheese products and soft drinks. | |
| Monosodium Phosphate | Shanghai Yancui Import and Export Corporation | Monosodium Phosphate is the sodium salt of phosphoric acid. This product appears as a white powder, and is an acidulant, buffer, and sequestrant that is very soluble in water. It is often used in soft drinks, cheese, etc. | |
| Monosodium Phosphate | WEGO Chemical & Mineral Corp. | Monosodium Phosphate, also known as MSP, is white, free flowing crystalline powder with a molecular formula of NaH2PO4. It is certified FCC IV and Kosher. It functions as an acidulant, buffering agent, and sequestrant. This product is commonly used in dry...view more Monosodium Phosphate, also known as MSP, is white, free flowing crystalline powder with a molecular formula of NaH2PO4. It is certified FCC IV and Kosher. It functions as an acidulant, buffering agent, and sequestrant. This product is commonly used in dry soft drink mixes, cheeses, and carbonated beverages. view less | |
| MSP C510 | Haifa Group | MSP C510 is a white granular food grade Monosodium Phosphate Anhydrous Granular food additive. It is a processed soft and easy-melted cheeses additive for products. It is also used for evaporated milk, whipped toppings, ice cream and other dairy applicati...view more MSP C510 is a white granular food grade Monosodium Phosphate Anhydrous Granular food additive. It is a processed soft and easy-melted cheeses additive for products. It is also used for evaporated milk, whipped toppings, ice cream and other dairy applications. It has a strong alkaline correcting additive. This product is both Kosher and Halal certified. view less | |
| MSP C511 | Haifa Group | MSP C511 is a white powdered food grade monosodium phosphate anhydrous spray dried powder food additive. It is a processed soft and easy-melted cheeses additive for products. It is also used for evaporated milk, whipped toppings, ice cream and other dairy...view more MSP C511 is a white powdered food grade monosodium phosphate anhydrous spray dried powder food additive. It is a processed soft and easy-melted cheeses additive for products. It is also used for evaporated milk, whipped toppings, ice cream and other dairy applications. It has a strong alkaline correcting additive. This product is both Kosher and Halal certified. view less | |
| Natacid | Clerici-Sacco Group | Natacid is a white to yellow crystalline powder containing 50% active natamycin E 235 (previously named pimaricin) produced by fermentation using a non genetically modified strain of Streptomyces natalensis. Natacid solutions are stable at room temperatu...view more Natacid is a white to yellow crystalline powder containing 50% active natamycin E 235 (previously named pimaricin) produced by fermentation using a non genetically modified strain of Streptomyces natalensis. Natacid solutions are stable at room temperatures for up to 24 hours. This product used for alimentary in many different food and beverage systems, to prevent the growth of mould and yeast. view less | |
| Natalac™ | Handary | Natalac™ is a light yellow to nearly white powdery natural anti-fungal agent based on food grade Natamycin. It benefits food by extending shelf life, reducing fungal mycotoxin production while not chainging the taste, odor, color or flavor of the product....view more Natalac™ is a light yellow to nearly white powdery natural anti-fungal agent based on food grade Natamycin. It benefits food by extending shelf life, reducing fungal mycotoxin production while not chainging the taste, odor, color or flavor of the product. It is used in dairy applications. view less | |
| Natamycin | Foodchem International Corporation | Natamycin is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. This product is used to inhibit fungal outgrowth in dairy products, meats, and other foods. It is also used in cottage cheese, sour cre...view more Natamycin is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. This product is used to inhibit fungal outgrowth in dairy products, meats, and other foods. It is also used in cottage cheese, sour cream, yogurt, and packaged salad mixes. view less | |
| Natamycin | Vital-Chem Zhuhai Co.,Ltd. | Natamycin (Pimaricin) is an antimycotic product which has broad and effective action. It not only inhibits the growth of different moulds and yeasts, but also inhibits the production of their toxin. Commercial Natamycin contains 50% of the active substanc...view more Natamycin (Pimaricin) is an antimycotic product which has broad and effective action. It not only inhibits the growth of different moulds and yeasts, but also inhibits the production of their toxin. Commercial Natamycin contains 50% of the active substance. Small quantities of Natamycin can inhibit all moulds and yeasts, which cause food spoilage. Natamycin has no effect on bacteria, so it does not prevent in the natural maturing process of yogurt, cheese, fresh ham, sausage, etc. view less | |
| Natamycin | Zhengzhou Sigma Chemical Co., Ltd. | Natamycin is a natural biological preservative. This product effectively inhibits yeast and mold, extends the shelf life of foods, and replaces traditional chemical preservatives. Natamycin is widely used for cheese, meat and meat products, moon cakes, sn...view more Natamycin is a natural biological preservative. This product effectively inhibits yeast and mold, extends the shelf life of foods, and replaces traditional chemical preservatives. Natamycin is widely used for cheese, meat and meat products, moon cakes, snacks, raw juice for coating use, perishable food, salad sauce, and fermented wine. view less | |
| Natamycin, 50% Glucose | Foodchem International Corporation | Natamycin, 50% Glucose is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 50%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other...view more Natamycin, 50% Glucose is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 50%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other foods. It is also used in cottage cheese, sour cream, yogurt, and packaged salad mixes. view less | |
| Natamycin, 50% Lactose | Foodchem International Corporation | Natamycin, 50% Lactose is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 50%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other...view more Natamycin, 50% Lactose is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 50%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other foods. It is also used in cottage cheese, sour cream, yogurt, and packaged salad mixes. view less | |
| Natamycin, 50% NaCI | Foodchem International Corporation | Natamycin, 50% NaCI is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 50%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other fo...view more Natamycin, 50% NaCI is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 50%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other foods. It is also used in cottage cheese, sour cream, yogurt, and packaged salad mixes. view less | |
| Natamycin, 95% | Foodchem International Corporation | Natamycin, 95% is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 95%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other foods. ...view more Natamycin, 95% is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 95%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other foods. It is also used in cottage cheese, sour cream, yogurt, and packaged salad mixes. view less | |
| Nataseen™-G | Siveele | Nataseen™-G has an active ingredient of Natamycin, also known as pimaricin. It is a fungicide of the polyenemacrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and mo...view more Nataseen™-G has an active ingredient of Natamycin, also known as pimaricin. It is a fungicide of the polyenemacrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds. Natamycin has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products, meats, and other foods. It has usually a very low solubility in water; however, it is effective at very low levels. Potential advantages for the usage of Natamycin might include the replacement of traditional chemical preservatives, a neutral flavor impact, and less dependence on pH for efficacy, as is common with chemical preservatives. It may be applied by spraying a liquid suspension, by dipping the product in an aqueous suspension (known as a "brine"), or by mixing it into the product in a powdered form along with cellulose (a known "anti-caking" agent) on whole, shredded, or soft cheeses. This product can be used in alcoholic beverages, baking, cheese, dairy products, and the culinary and meat industries. view less | |
| Nataseen™-H | Siveele | Nataseen™-H has an active ingredient of Natamycin, also known as pimaricin. It is a fungicide of the polyenemacrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and mo...view more Nataseen™-H has an active ingredient of Natamycin, also known as pimaricin. It is a fungicide of the polyenemacrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds. Natamycin has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products, meats, and other foods. It has usually a very low solubility in water; however, it is effective at very low levels. Potential advantages for the usage of Natamycin might include the replacement of traditional chemical preservatives, a neutral flavor impact, and less dependence on pH for efficacy, as is common with chemical preservatives. It may be applied by spraying a liquid suspension, by dipping the product in an aqueous suspension (known as a "brine"), or by mixing it into the product in a powdered form along with cellulose (a known "anti-caking" agent) on whole, shredded, or soft cheeses. This product can be used in alcoholic beverages, baking, cheese, dairy products, and the culinary and meat industries. view less | |
| Nataseen™-L | Siveele | Nataseen™-L has an active ingredient of Natamycin, also known as pimaricin. It is a fungicide of the polyenemacrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and mo...view more Nataseen™-L has an active ingredient of Natamycin, also known as pimaricin. It is a fungicide of the polyenemacrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds. Natamycin has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products, meats, and other foods. It has usually a very low solubility in water; however, it is effective at very low levels. Potential advantages for the usage of Natamycin might include the replacement of traditional chemical preservatives, a neutral flavor impact, and less dependence on pH for efficacy, as is common with chemical preservatives. It may be applied by spraying a liquid suspension, by dipping the product in an aqueous suspension (known as a "brine"), or by mixing it into the product in a powdered form along with cellulose (a known "anti-caking" agent) on whole, shredded, or soft cheeses. This product can be used in alcoholic beverages, baking, cheese, dairy products, and the culinary and meat industries. view less | |
| Nataseen™-S | Siveele | Nataseen™-S has an active ingredient of Natamycin, also known as pimaricin. It is a fungicide of the polyenemacrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and mo...view more Nataseen™-S has an active ingredient of Natamycin, also known as pimaricin. It is a fungicide of the polyenemacrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds. Natamycin has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products, meats, and other foods. It has usually a very low solubility in water; however, it is effective at very low levels. Potential advantages for the usage of Natamycin might include the replacement of traditional chemical preservatives, a neutral flavor impact, and less dependence on pH for efficacy, as is common with chemical preservatives. It may be applied by spraying a liquid suspension, by dipping the product in an aqueous suspension (known as a "brine"), or by mixing it into the product in a powdered form along with cellulose (a known "anti-caking" agent) on whole, shredded, or soft cheeses. This product can be used in alcoholic beverages, baking, cheese, dairy products, and the culinary and meat industries. view less | |
| nedMag Ca®, calcium chloride-Food Grade (Liquid 34%) | Nedmag | nedMag Ca®, calcium chloride-Food Grade (Liquid 34%) is a versatile chemical used as a food additive. It is a clear liquid with a specific density >1.33 and a pH level of 4-7. It is used in many food products, including cheese (as a source for calcium), b...view more nedMag Ca®, calcium chloride-Food Grade (Liquid 34%) is a versatile chemical used as a food additive. It is a clear liquid with a specific density >1.33 and a pH level of 4-7. It is used in many food products, including cheese (as a source for calcium), beer bottling (to regulate the hardness of water), and canned food (to increase firmness). view less | |
| Niprosin® | ProFood International, Inc. | Niprosin® is a nisin preparation that serves as a natural food preservative and antimicrobial agent. This product is used to extend shelf-life and ensure food safety in cheese, other milk products, crumpets, sausages, dressings, beer, soups, and canned fo...view more Niprosin® is a nisin preparation that serves as a natural food preservative and antimicrobial agent. This product is used to extend shelf-life and ensure food safety in cheese, other milk products, crumpets, sausages, dressings, beer, soups, and canned food applications. view less | |
| Niseen™ | Siveele | Niseen™ has an active ingredient of Nisin. It is an antibacterial used as a food preservative, produced by fermentation using the bacterium Lactococcus lactis on natural substrates, such as milk, dextrose or fungi. Niseen™ is a rare example of a “broad...view more Niseen™ has an active ingredient of Nisin. It is an antibacterial used as a food preservative, produced by fermentation using the bacterium Lactococcus lactis on natural substrates, such as milk, dextrose or fungi. Niseen™ is a rare example of a “broad-spectrum” bacteriocin, effective against many Gram positive organisms, including lactic acid bacteria (commonly associated with spoilage), Listeria monocytogenes (a known pathogen), etc. Niseen™ can be used in alcohol, fruit juices, energy drinks, pasta, sauces, soups, dairy products, seafood, meat, and pasteurized liquid eggs. view less | |
| Niseen™-S10 | Siveele | Niseen™-S10 has an active ingredient of Nisin. It is an antibacterial used as a food preservative, produced by fermentation using the bacterium Lactococcus lactis on natural substrates, such as milk, dextrose or fungi. Niseen™ is a rare example of a “b...view more Niseen™-S10 has an active ingredient of Nisin. It is an antibacterial used as a food preservative, produced by fermentation using the bacterium Lactococcus lactis on natural substrates, such as milk, dextrose or fungi. Niseen™ is a rare example of a “broad-spectrum” bacteriocin, effective against many Gram positive organisms, including lactic acid bacteria (commonly associated with spoilage), Listeria monocytogenes (a known pathogen), etc. Niseen™ can be used in alcohol, fruit juices, energy drinks, pasta, sauces, soups, dairy products, seafood, meat, and pasteurized liquid eggs. view less | |
| Nisin | Foodchem International Corporation | Nisin is a polycyclic antibacterial peptide with 34 amino acid residues used as a food preservative. This product is used in processed cheese, meats, beverages,and other food products during production to extend shelf life by suppressing Gram-positive spo...view more Nisin is a polycyclic antibacterial peptide with 34 amino acid residues used as a food preservative. This product is used in processed cheese, meats, beverages,and other food products during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria. view less | |
| Nisin | I.H.C. Chempharm | Nisin is a polycyclic antibacterial peptide with 34 amino acid residues used as a food preservative. Nisin is produced by fermentation using the bacterium Lactococcus lactis on natural substrates, such as milk or dextrose, and is not chemically synthesize...view more Nisin is a polycyclic antibacterial peptide with 34 amino acid residues used as a food preservative. Nisin is produced by fermentation using the bacterium Lactococcus lactis on natural substrates, such as milk or dextrose, and is not chemically synthesized. It is primarily used in the production of meats, cheeses and soft drinks. view less | |
| NM/D2 Apricots-Dice 1/4" | Ve.Ba. Cooperativa Ortofrutticola S.C. | NM/D2 Apricots-Dice 1/4" are 100% fruit with normal moisture and Dextrose. This product can add flavor and act as a filler in frozen products, baked filled products, ice cream, confectionery items, fruit based bars and special cheese. | |
| NM/D2 Apricots-Dice 1/8" | Ve.Ba. Cooperativa Ortofrutticola S.C. | NM/D2 Apricots-Dice 1/8" are 100% fruit with normal moisture and Dextrose. This product can add flavor and can be used as a filler in baked filled products, ice cream, confectionery items, fruit based bars and special cheese. | |
| NM/D2 Blackberry-Whole Fruit | Ve.Ba. Cooperativa Ortofrutticola S.C. | NM/D2 Blackberry-Whole Fruit is 100% fruit with normal moisture content and Dextrose. This product can be used for flavoring and as a filler in baked filled products, ice cream, confectionery items, fruit based bars and special cheese. | |
| NM/D2 Blackcurrant-Dice 1/8" | Ve.Ba. Cooperativa Ortofrutticola S.C. | NM/D2 Blackcurrant-Dice 1/8" is 100% fruit with normal moisture content and Dextrose. This product can be used for flavoring and as a filler in baked filled products, ice cream, confectionery items, fruit based bars and special cheese. | |
| NM/D2 Blackcurrant-Whole Fruit | Ve.Ba. Cooperativa Ortofrutticola S.C. | NM/D2 Blackcurrant-Whole Fruit is 100% fruit with normal moisture content and Dextrose. This product can be used for flavoring and as a filler in baked filled products, ice cream, confectionery items, fruit based bars and special cheese. | |
| NM/D2 Blueberry-Dice 1/8" | Ve.Ba. Cooperativa Ortofrutticola S.C. | NM/D2 Blueberry-Dice 1/8" is 100% fruit with normal moisture content and Dextrose. This product can be used for flavoring and as a filler in baked filled products, ice cream, confectionery items, fruit based bars and special cheese. |
