| Tri Sodium Citrate Anhydrous FCC/USP/BP/EP | Gadot Biochem Europe BV | Tri Sodium Citrate Anhydrous FCC/USP/BP/EP is a white to off-white, free-flowing product that is practically odorless and has a saline taste. It is mainly used as a pH adjuster, meat anticoagulant agent, and emulsified fat stabilizer. This product is idea...view more Tri Sodium Citrate Anhydrous FCC/USP/BP/EP is a white to off-white, free-flowing product that is practically odorless and has a saline taste. It is mainly used as a pH adjuster, meat anticoagulant agent, and emulsified fat stabilizer. This product is ideal for use in applications such as meats, cheeses, water sensitive dry blends, powdered beverages, and tablets. view less | |
| Trub-ex Neu | Erbslöh Geisenheim AG | Trub-ex Neu is a cellulose product which can be used as pressing aid for mashes with weak structure or for the processing of lees/deposits (especially for small amounts). Trub-ex Neu is the further development of the since decades well-approved product Tr...view more Trub-ex Neu is a cellulose product which can be used as pressing aid for mashes with weak structure or for the processing of lees/deposits (especially for small amounts). Trub-ex Neu is the further development of the since decades well-approved product Trub-ex. By improved grinding technique the specific texture and the properties were changed resulting in increased efficiency regarding yield and saving of time. Through the voluminous and long fibers of Trub-ex Neu a drainage in the press cake is obtained and thus the cake structure is improved. This is of particular importance for fruits with a weak structure of solid matter, with problematic grape mashes and stored fruits, all of which are very difficult to press. By Trub-ex Neu application pressing time is reduced, yield and clarification degree are increased. Trub-ex Neu is added to the lees/deposits. The fibers absorb the liquid and thus bind the sediment particles. This mixture can subsequently be pressed out easily and a well clarified product is obtained. Trub-ex Neu is particularly suitable for the processing of de-acidification lees and lees from clearing of the must/grape juice. By clarification an extraction of undesirable taste-giving agents is prevented. view less | |
| ULTRasi FLOT | Dal Cin Gildo Spa | ULTRasi FLOT is a brown liquid used in the production of wine as a quick and effective flotation. Flotation is one of the clarification methods. Unlike sedimentation, the principle of flotation is based on the buoyancy of sediment particles of the must, s...view more ULTRasi FLOT is a brown liquid used in the production of wine as a quick and effective flotation. Flotation is one of the clarification methods. Unlike sedimentation, the principle of flotation is based on the buoyancy of sediment particles of the must, saturated with air or nitrogen under pressure and its sudden expansion. Prior to flotation, grape mash or must has to be enzymatized to facilitate the buoyancy of sediment particles. A special flotation enzyme quickly and reliably facilitates the required decomposition of pectins. The flotation effect itself is stimulated and considerably improved by special high-bloom gelatine. All other treatment agents applied in sedimentation are also suitable for flotation. view less | |
| ULTRasi G | Dal Cin Gildo Spa | ULTRasi G are little beige granules used for the static clarification of musts. Must (from the Latin vinum mustum, “young wine”) is freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion...view more ULTRasi G are little beige granules used for the static clarification of musts. Must (from the Latin vinum mustum, “young wine”) is freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace; it typically makes up 7%–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and/or purple. view less | |
| ULTRasi L | Dal Cin Gildo Spa | ULTRasi L is a brown liquid used for the static clarification of musts. Must (from the Latin vinum mustum, “young wine”) is freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the ...view more ULTRasi L is a brown liquid used for the static clarification of musts. Must (from the Latin vinum mustum, “young wine”) is freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace; it typically makes up 7%–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and/or purple. view less | |
| ULTRasi RedBerry | Dal Cin Gildo Spa | ULTRasi RedBerry is a brown liquid enzyme for red grape maceration and thermovinification. It is particularly indicated for ready to drink young red and rose wine maceration. Maceration is the winemaking process where the phenolic materials of the grape—t...view more ULTRasi RedBerry is a brown liquid enzyme for red grape maceration and thermovinification. It is particularly indicated for ready to drink young red and rose wine maceration. Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since 99% of all grape juice (with the exceptions of teinturiers) is a clearish-gray color. In the production of white wines, maceration is either actively avoided or allowed in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wines grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. view less | |
| ULTRasi Select | Dal Cin Gildo Spa | ULTRasi Select is a granular enzymatic preparation, with an action specific for difficult conditions: unripe grapes, low pH, varieties such as Muscat, Malvasia, Traminer, etc. ULTRasi Select is characterized by a high concentration of well-balanced pectol...view more ULTRasi Select is a granular enzymatic preparation, with an action specific for difficult conditions: unripe grapes, low pH, varieties such as Muscat, Malvasia, Traminer, etc. ULTRasi Select is characterized by a high concentration of well-balanced pectolytic and hemi-cellulosic activities. This blend allows for a rapid fining of must coming from grapes with a pectin composition that is difficult to hydrolyze with regular pectinases. Even for grapes that are not very ripe and therefore rich in pectins bound with hemi-cellulases, the use of ULTRasi Select improves the lysis, flocculation and sedimentation processes of the lees. view less | |
| VarioFluxx® | Erbslöh Geisenheim AG | VarioFluxx® filter aids consist of selected perlite types and special cellulose fibers which are composed of highly pure CelluFluxx® types. The single mixed products meet the special requirements for beverage filtration and the processing of sediments/lee...view more VarioFluxx® filter aids consist of selected perlite types and special cellulose fibers which are composed of highly pure CelluFluxx® types. The single mixed products meet the special requirements for beverage filtration and the processing of sediments/lees. VarioFluxx® products combine the specific properties of perlites and cellulose and thus improve filtration results. Through a targeted choice of the components, mixed products with specific properties can be produced. The individual product types differ strongly in composition and fineness. A certain clarifying effect is obtained and/or filter cake permeability (drainage effect) is optimized, saving costs and time. view less | |
| Verdad® F95 | Corbion | Verdad® F95 is fermented cane sugar used to enhance savory notes in foods and minimize heavy processing (e.g. sterilization) by preserving food freshness and extending product shelf life. Verdad® F95 is liquid form and can be used in several products inc...view more Verdad® F95 is fermented cane sugar used to enhance savory notes in foods and minimize heavy processing (e.g. sterilization) by preserving food freshness and extending product shelf life. Verdad® F95 is liquid form and can be used in several products including refrigerated meals, cooking sauces, refrigerated soups, deli salads, and dips. In the baking industry, it can be applied to the following bread types: Pan bread, sourdough, buns, tortillas, sugar-rich breads, and rye bread. view less | |
| Verdad® N5 | Corbion | Verdad® N5 is a natural product based on a label friendly ingredient: vinegar. The white distilled vinegar is produced by fermentation using specifically selected food cultures. Verdad® N5 has a mild vinegar taste and is designed to apply in natural meat ...view more Verdad® N5 is a natural product based on a label friendly ingredient: vinegar. The white distilled vinegar is produced by fermentation using specifically selected food cultures. Verdad® N5 has a mild vinegar taste and is designed to apply in natural meat & poultry products. In fresh meat, Verdad® N5 inhibits a wide range of spoilage organisms. In fresh poultry, Verdad® N5 can extend shelf life by up to 100%. view less | |
| Verdad® N55 | Corbion | Verdad® N55 is a natural product based on two label friendly ingredients: fermented cane sugar and vinegar. Fermented cane sugar is produced by fermentation with specifically selected food cultures. Verdad® N55 is the most effective antimicrobial against...view more Verdad® N55 is a natural product based on two label friendly ingredients: fermented cane sugar and vinegar. Fermented cane sugar is produced by fermentation with specifically selected food cultures. Verdad® N55 is the most effective antimicrobial against Listeria monocytogenes within the Purac product portfolio, and can be used in both cured and uncured meat and poultry products such as hot dogs, turkey breast, smoked ham, and roast beef. view less | |
| Verdad® Opti Powder N60 | Corbion | Verdad® Opti Powder N60 is a natural powder product based on two label friendly ingredients: cultured sugar and vinegar (white distilled / spirit). Cultured sugar is produced by fermentation with specifically selected food cultures. This unique product co...view more Verdad® Opti Powder N60 is a natural powder product based on two label friendly ingredients: cultured sugar and vinegar (white distilled / spirit). Cultured sugar is produced by fermentation with specifically selected food cultures. This unique product consists of fermentation products such as sugars, organic acids, peptides and/ or aromas. Our cultured products are developed to impart the benefits of fermentation without having to ferment the food product. view less | |
| Verdad® Opti Powder N70 | Corbion | Verdad® Opti Powder N70 is a natural powder product based on two label friendly ingredients: cultured sugar and vinegar (white distilled / spirit). Cultured sugar is produced by fermentation with specifically selected food cultures. This unique product co...view more Verdad® Opti Powder N70 is a natural powder product based on two label friendly ingredients: cultured sugar and vinegar (white distilled / spirit). Cultured sugar is produced by fermentation with specifically selected food cultures. This unique product consists of fermentation products such as sugars, organic acids, peptides and/ or aromas. Our cultured products are developed to impart the benefits of fermentation without having to ferment the food product. view less | |
| Verdad® Opti Powder XM10 | Corbion | Verdad® Powder XM10 is a natural powder product based on two label friendly ingredients: cultured sugar and vinegar (white distilled / spirit). Cultured sugar is produced by fermentation with specifically selected food cultures. This unique product consis...view more Verdad® Powder XM10 is a natural powder product based on two label friendly ingredients: cultured sugar and vinegar (white distilled / spirit). Cultured sugar is produced by fermentation with specifically selected food cultures. This unique product consists of fermentation products such as sugars, organic acids, peptides and/ or aromas. Our cultured products are developed to impart the benefits of fermentation without having to ferment the food product. view less | |
| Verdad® Powder F80 | Corbion | Verdad® Powder F80 is a natural product produced by fermentation of sugar cane. It is used to preserve freshness, integrity, and flavor of a variety of foods without actually fermenting the food product itself. It is ideal for pan breads, sourdough, bun...view more Verdad® Powder F80 is a natural product produced by fermentation of sugar cane. It is used to preserve freshness, integrity, and flavor of a variety of foods without actually fermenting the food product itself. It is ideal for pan breads, sourdough, buns, tortillas, sugar-rich breads, rye bread, and pizza base. view less | |
| Verdad® Powder N6 | Corbion | Verdad® Powder N6 is the powder form of a natural product based on a label friendly ingredient: vinegar. The white distilled vinegar is produced by fermentation using specifically selected food cultures. Verdad® Powder N6 has a mild vinegar taste and is d...view more Verdad® Powder N6 is the powder form of a natural product based on a label friendly ingredient: vinegar. The white distilled vinegar is produced by fermentation using specifically selected food cultures. Verdad® Powder N6 has a mild vinegar taste and is designed for use in natural meat and poultry products. view less | |
| VerdeCoat™ | Mantrose-Haeuser | VerdeCoat™ high performance barrier coatings for compostable packaging applications. These applications include food trays, hot cups, cold cups, bowls/plates, clam shell containers, cup lids, and fast food wraps. | Request Sample |
| VigorOx® 15 F&V | PeroxyChem | VigorOx® 15 F&V is a disinfectant and pathogen control agent that is peracetic-acid based. This product is chlorine-free that can be used to reduce decay, sanitization, and to treat pathogens. It can be used in process waters for fruits and vegetables. | |
| VigorOx® Citrus | PeroxyChem | VigorOx® Citrus is a disinfectant and pathogen control agent that is peracetic-acid based. This product is used to limit the spread of the citrus canker and can be used for sanitization. It can be used in process waters for fruits and vegetables that are ...view more VigorOx® Citrus is a disinfectant and pathogen control agent that is peracetic-acid based. This product is used to limit the spread of the citrus canker and can be used for sanitization. It can be used in process waters for fruits and vegetables that are fresh-cut, post-harvest, or processed. view less | |
| VigorOx® LS-15 | PeroxyChem | VigorOx® LS-15 is a microbial agent that is peracetic acid based. This product can be used as a disinfectant and for parasite control in the food industry, specifically for processing and packaging. It can be used in many applications including aseptic be...view more VigorOx® LS-15 is a microbial agent that is peracetic acid based. This product can be used as a disinfectant and for parasite control in the food industry, specifically for processing and packaging. It can be used in many applications including aseptic beverage packaging, seafood and meat processing, and fruit and vegetable processing. view less | |
| 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...view more 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. view less | |
| Vinpur Special® | Erbslöh Geisenheim AG | Vinpur Special® is characterized by and renowned for the gentle and selective fining effect of milk casein. Vinpur Special® was developed by a special process, thus creating a macro-porous, easy to wet and highly efficient milk casein compound which does ...view more Vinpur Special® is characterized by and renowned for the gentle and selective fining effect of milk casein. Vinpur Special® was developed by a special process, thus creating a macro-porous, easy to wet and highly efficient milk casein compound which does not lead to a change in the usual parameters of wine analysis, but which brings about a significant improvement of sensory aspects, as for instance color, clarity, smell and taste. These positive changes provide your wine with an optimal character and optimal brilliance. Vinpur Special® does not require additional filter aids. During filtration almost no pressure increase is generated. After settling, an excellent filtrability results. Clean filtrates are obtained. view less | |
| VitaDrive® F3 | Erbslöh Geisenheim AG | VitaDrive® F3 is a biological mobilisator and nutrient for dry selected pure yeasts during the re-hydration process. Already early, VitaDrive® F3 provides the yeast with essential amino acids, macro and micro elements and vitamins. These are released by t...view more VitaDrive® F3 is a biological mobilisator and nutrient for dry selected pure yeasts during the re-hydration process. Already early, VitaDrive® F3 provides the yeast with essential amino acids, macro and micro elements and vitamins. These are released by the inactive yeasts contained in VitaDrive® F3 produced according to the F3 production process and subsequently inactivated. Moreover the release of ingredients relevant for fermentation is promoted by a special grinding technique. VitaDrive® F3 has a mobilizing effect on yeast activity when yeasts undergo re-hydration. This leads to a naturally improved fermentation capacity and performance of the applied yeast. The resistance towards stress factors, as for instance, permanent alcohol increase, low temperatures, yeast toxins and spraying agent residues is enormously strengthened. The increased yeast cell count at fermentation end assures reliability and security for a full completion of the fermentation process. view less | |
| VitaFerm® Bio | Erbslöh Geisenheim AG | VitaFerm® Bio is the first certified organic yeast nutrient for the promotion of yeast activity during alcoholic fermentation. From fermentation start on, the nutrient provides the yeast with important amino acids, macro and micro elements. The nutrient b...view more VitaFerm® Bio is the first certified organic yeast nutrient for the promotion of yeast activity during alcoholic fermentation. From fermentation start on, the nutrient provides the yeast with important amino acids, macro and micro elements. The nutrient bases on inactivated yeast, propagated according to the stringent criteria of Regulation (EC) No. 834/2007 on purely organic media. The release of ingredients relevant for fermentation is advanced by a special grinding technique. VitaFerm® Bio has a mobilizing effect on yeast activity and thus fermentation capacity and performance are improved and off-flavors are prevented during alcoholic fermentation. VitaFerm® Bio does not contain ammonium salts. Fermentation is promoted in a lasting and uniform way. Temperature peaks after nutrient addition, which can occur in case the pure ammonium is added, are avoided. Yeast resistance against stress factors, as for instance, permanent alcohol increase, low temperatures, yeast toxins, spraying residues is strengthened. view less | |
| VitaFerm® Ultra F3 | Erbslöh Geisenheim AG | VitaFerm® Ultra F3 is a multinutrient complex combining everything which is necessary for a secure fermentation process. From the yeast cells, produced according to the F3-Erbslöh-yeast production process and subsequently inactivated, particularly valuabl...view more VitaFerm® Ultra F3 is a multinutrient complex combining everything which is necessary for a secure fermentation process. From the yeast cells, produced according to the F3-Erbslöh-yeast production process and subsequently inactivated, particularly valuable and important nutrients, amino acids, peptides, special fermentation co-factors, mannoproteins and other adsorptive polymers, further yeast vitamins, unsaturated fatty acids and sterols are released. Diammonium phosphate and thiamin form the additional nutrient framework. The sum of VitaFerm® Ultra F3 ingredients mentioned under Product Description act as follows: increase of nitrogen reserve, reduction of SO2-demand, acceleration of the cell proliferation rate, increase of resistance, promotion of yeast growth, activation of enzyme activity of the yeast by balanced mineral supply, increase of metabolic activity, increase of membrane stability, improvement of mass transfer and adsorption of yeast toxic short-chain fatty acids. view less | |
| Vitamon® A | Erbslöh Geisenheim AG | Vitamon® A is a specially selected, pure diammonium phosphate. Vitamon® products are special yeast nutrient preparations. They promote yeast propagation, thus securely provide for a quick fermentation onset and a fully completed fermentation. Vitamon® A h...view more Vitamon® A is a specially selected, pure diammonium phosphate. Vitamon® products are special yeast nutrient preparations. They promote yeast propagation, thus securely provide for a quick fermentation onset and a fully completed fermentation. Vitamon® A has applications particularly in cases of phosphate or nitrogen shortage. An additional, natural basis of yeast nutrition is provided by the ammonium and phosphate content of Vitamon® A, if dosed accordingly. In such a way, yeast propagation and fermentation itself are optimized. view less | |
| Vitamon® B | Erbslöh Geisenheim AG | Vitamon® B is the storable salt of vitamin B1 (thiamin). Vitamon® B: Vitamin B1 has a specially propagating effect on the yeast. Since the fungus Botrytis cinerea consumes the vitamin B1 of the fruit, Vitamon® B is used in musts from botrytis-infested vin...view more Vitamon® B is the storable salt of vitamin B1 (thiamin). Vitamon® B: Vitamin B1 has a specially propagating effect on the yeast. Since the fungus Botrytis cinerea consumes the vitamin B1 of the fruit, Vitamon® B is used in musts from botrytis-infested vintages. The application supports and promotes yeast propagation. SO2 is saved in this way. Vitamon® products are special yeast nutrient preparations. They promote yeast propagation, thus securely provide for a quick fermentation onset and a fully completed fermentation. view less | |
| Vitamon® CE | Erbslöh Geisenheim AG | Vitamon® CE compensates the loss of inner surface caused by strong must clarification measures. In addition Vitamon® CE balances the lack of minerals and vitamins. Through the portion of cellulose, stuck fermentation courses due to an insufficiently large...view more Vitamon® CE compensates the loss of inner surface caused by strong must clarification measures. In addition Vitamon® CE balances the lack of minerals and vitamins. Through the portion of cellulose, stuck fermentation courses due to an insufficiently large surface are prevented. The extended inner surface by the cellulose portion is supplementarily used by the yeast for catalytic metabolic activities. A sluggish or stuck fermentation course is avoided and a safe fermentation process is promoted. The highly effective combination product consists of diammonium phosphate, vitamin B1, inactive yeast cells and cellulose. Thus, free-assimilable nitrogen is increased, yeast propagation is stimulated and fermentation inhibiting substances are largely adsorbed. view less | |
| Vitamon® Cerevisiae | Erbslöh Geisenheim AG | Vitamon® Cerevisiae is a highly efficient combination product consisting of diammonium phosphate and vitamin B1, essential minerals, zinc and yeast-stimulating factors from inactive yeasts. Thus, for the yeast, the offer of freely assimilable nitrogen is ...view more Vitamon® Cerevisiae is a highly efficient combination product consisting of diammonium phosphate and vitamin B1, essential minerals, zinc and yeast-stimulating factors from inactive yeasts. Thus, for the yeast, the offer of freely assimilable nitrogen is increased, yeast propagation is stimulated and fermentation-inhibiting substances are largely adsorbed. The product was specially developed to compensate fluctuations in the annual quality of the raw material malt. It provides the beer yeast with essential ingredients and trace elements necessary for a rapid and uninterrupted course of fermentation. By the addition of Vitamon® Cerevisiae, the nitrogen amount, freely assimilable for the yeast, is increased and yeast propagation capacity is stimulated. Moreover yeast performance is promoted. Especially in respect of the avoidance of sluggish fermentation starts, leading to losses in taste quality, Vitamon® Cerevisiae has a lasting preventive effect. view less | |
| Vitamon® Combi | Erbslöh Geisenheim AG | Vitamon® Combi is based on both components, Vitamon® A and Vitamon® B. Vitamon® Combi: Vitamon® Combi is applied as efficient combination preparation for all musts, all secondary fermentation processes and in sparkling wine production. Vitamon® Combi is g...view more Vitamon® Combi is based on both components, Vitamon® A and Vitamon® B. Vitamon® Combi: Vitamon® Combi is applied as efficient combination preparation for all musts, all secondary fermentation processes and in sparkling wine production. Vitamon® Combi is generally added as preventive agent to musts with unknown nutrient situation. Through the addition of the preparation the must or fermenting wine is provided with the vitamin required for propagation, but also with the nutrients necessary for propagation and for improved fermentation. view less | |
| Vitamon® Plus | Erbslöh Geisenheim AG | Vitamon® Plus is a highly efficient complex consisting of diammonium phosphate, vitamins, mineral substances and trace elements. Thus, the supply of free assimilable nitrogen offered to the yeast is increased, yeast propagation and fermentation activity a...view more Vitamon® Plus is a highly efficient complex consisting of diammonium phosphate, vitamins, mineral substances and trace elements. Thus, the supply of free assimilable nitrogen offered to the yeast is increased, yeast propagation and fermentation activity are stimulated and yeast vitality is enhanced. If applied properly, an interruption of fermentation by lack of nutrients can be excluded. Vitamon® Plus covers the entire micro and macro nutrient demand of saccharomycetes required for alcoholic fermentation. By this, a residual sugar-free fermentation with high alcohol yield is assured. Vitamon® Plus makes possible the fermentation of nutrient-deficient liquid media, for instance aqueous pomace extracts, glucose syrup. The numerous vitalizing factors raise the alcohol tolerance of accordingly suited yeast strains, e.g. Oenoferm® C2. As a result, alcohol contents of 18 % by vol and even more can be reached. In aqueous solution Vitamon® Plus is neutral in smell and color. view less | |
| White NisinA™ | Handary | White NisinA™ is a light yellow tranparent liquid pure concentration. It helps inhibits spores, extends the shelf life, and doesn’t impact the flavor. White NisinA™ is used in beverages, fruit juice, beer, and wine. | |
| XIAMETER™ ACP-1500 Antifoam Compound | Dow Consumer Solutions | XIAMETER™ ACP-1500 Antifoam Compound is a 100% active silicone antifoam compound. It is odorless and tasteless, effective in hot of cold processes, sterilizable, and performs at low concentrations. This product is recommended for application in areas wher...view more XIAMETER™ ACP-1500 Antifoam Compound is a 100% active silicone antifoam compound. It is odorless and tasteless, effective in hot of cold processes, sterilizable, and performs at low concentrations. This product is recommended for application in areas where a food-contact substance is required due to the nature of the process. It is efficient in aqueous and non-aqueous foaming systems. view less | Request Sample |
| XIAMETER™ ACP-1920 Powdered Antifoam | Dow Consumer Solutions | XIAMETER™ ACP-1920 Powdered Antifoam can be used as a process defoamer/antifoam in food processing, brewing, and water treatment applications. It may be added to dry products, such as instant beverage powders, dehydrated soup mixes, microwaveable cereal m...view more XIAMETER™ ACP-1920 Powdered Antifoam can be used as a process defoamer/antifoam in food processing, brewing, and water treatment applications. It may be added to dry products, such as instant beverage powders, dehydrated soup mixes, microwaveable cereal mixes, detergents and fertilizers, to prevent foaming when liquids are added at the point of use. view less | Request Sample |
| XIAMETER™ AFE-1510 Antifoam Emulsion | Dow Consumer Solutions | XIAMETER™ AFE-1510 Antifoam Emulsion is a 10% active, food grade silicone emulsion. It prevents foam in food and chemical processes, is free of raw materials derived from animals, and can be used as a preservative to guard against microbial growth. This p...view more XIAMETER™ AFE-1510 Antifoam Emulsion is a 10% active, food grade silicone emulsion. It prevents foam in food and chemical processes, is free of raw materials derived from animals, and can be used as a preservative to guard against microbial growth. This product can be used in areas where a food-contact approved product is required, such as food processing, beverages, vegetable washing, and agrochemical applications. view less | Request Sample |
| XIAMETER™ AFE-1520 Antifoam Emulsion | Dow Consumer Solutions | XIAMETER™ AFE-1520 Antifoam Emulsion is a 20 percent active, food-grade, silicone emulsion. It is water-dilutable, and is used for foam prevention in food and chemical processes, as well as being used as a preservative to guard against microbial growth. T...view more XIAMETER™ AFE-1520 Antifoam Emulsion is a 20 percent active, food-grade, silicone emulsion. It is water-dilutable, and is used for foam prevention in food and chemical processes, as well as being used as a preservative to guard against microbial growth. This product is recommended for food processing, chemical, agrochemical, beverage manufacturing, meat, poultry, and seafood applications. view less | Request Sample |
| XIAMETER™ AFE-1530 Antifoam Emulsion | Dow Consumer Solutions | XIAMETER™ AFE-1530 Antifoam Emulsion is a 30% active, food-grade silicone emulsion. This antifoam is water-silutable and is effective in both hot and cold systems. | Request Sample |
| XIAMETER™ MEM-0024 Emulsion | Dow Consumer Solutions | XIAMETER™ MEM-0024 Emulsion is an aqueous emulsion of polydimethylsiloxane. It is a stable, water-dilutable emulsion suitable for the food processing industry. It produces a slippery film upon water evaporation of the product. This product is suitable for...view more XIAMETER™ MEM-0024 Emulsion is an aqueous emulsion of polydimethylsiloxane. It is a stable, water-dilutable emulsion suitable for the food processing industry. It produces a slippery film upon water evaporation of the product. This product is suitable for use as a release agent for plastic cutlery and cups, and as a mold release agent in tortilla processing and bakery applications. view less | Request Sample |
| XIAMETER™ PMX-200 Silicone Fluid | Dow Consumer Solutions | XIAMETER™ PMX-200 Silicone Fluid is a clear, white water, dimethyl polysiloxane fluid. This 100 percent silicone fluid is designed for use in food processing or in other applications where a food- grade product is desired. Ideal for use as a surface treat...view more XIAMETER™ PMX-200 Silicone Fluid is a clear, white water, dimethyl polysiloxane fluid. This 100 percent silicone fluid is designed for use in food processing or in other applications where a food- grade product is desired. Ideal for use as a surface treatment, release material, and as a lubricant and processing aid in food processing and packaging applications. view less | Request Sample |
| Yogurt Transglutaminase | C&P Additives | Yogurt Transglutaminase is a natural enzyme widely present in animal tissues and body fluids. It is used in all types of yogurt (natural, Greek and stirred). It provides improved creaminess and viscosity of yogurt, improved texture and taste of yogurt, an...view more Yogurt Transglutaminase is a natural enzyme widely present in animal tissues and body fluids. It is used in all types of yogurt (natural, Greek and stirred). It provides improved creaminess and viscosity of yogurt, improved texture and taste of yogurt, and helps yogurt avoid post-acidification. view less | |
| Zymasil® Aromatic | AEB Group | Zymasil® Aromatic is a pure culture of a strain able to enhance the primary aroma of the utilized cultivars and the secondary aromatic components developing with wideness and balance during fermentation. Zymasil® Aromatic facilitates the building of aceta...view more Zymasil® Aromatic is a pure culture of a strain able to enhance the primary aroma of the utilized cultivars and the secondary aromatic components developing with wideness and balance during fermentation. Zymasil® Aromatic facilitates the building of acetates of superior alcohols and ethylic esters of fatty acids and it increases the development of isoamylic acid. This product is used in wines. view less | |
| Zymasil® Bayanus | AEB Group | Zymasil® Bayanus is a selected active dry yeast for fermentations and refermentations which have to be carried out in difficult conditions. Zymasil® Bayanus has high alcoholigenous power and has excellent alcohol resistance emerge, qualities making this s...view more Zymasil® Bayanus is a selected active dry yeast for fermentations and refermentations which have to be carried out in difficult conditions. Zymasil® Bayanus has high alcoholigenous power and has excellent alcohol resistance emerge, qualities making this selected strain the best choice when musts have to be fermented with high sugar concentrations. This product is used in sparkling wines. view less | |
| BentoTEST® | Erbslöh Geisenheim AG | BentoTEST® is a reagent that the required bentonite demand can be ascertained with. 1 part BentoTEST® reagent is added to 10 parts filtered wine (room temperature!). This addition of 1 part reagent to 10 parts beverage is roughly kept and needs not be exa...view more BentoTEST® is a reagent that the required bentonite demand can be ascertained with. 1 part BentoTEST® reagent is added to 10 parts filtered wine (room temperature!). This addition of 1 part reagent to 10 parts beverage is roughly kept and needs not be exactly measured out. The easiest way is to take the total amount of beverage in the flask (about 50 ml) and add about 5 ml of the BentoTEST® reagent. Wines which require bentonite treatment develop cloudiness. With a little practical experience the amount of bentonite needed can be concluded from the degree of cloudiness. If any cloudiness arises after the addition of the reagent solution, a bentonite fining is necessary. view less | |
| OEM PROCESSING SERVICES | Basic Nutrition | BASIC NUTRITION provides contract manufacturing of processing services exclusively for the dietary supplement industry. |
