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AKOPOL™ CO AAK AB AKOPOL™ CO represents AAK’s range of non-lauric CBRs (Cocoa Butter Replacers) – cost-efficient specialty fats for coating. For producers of fine bakery products AKOPOL™ CO is the icing on the cake – as AKOPOL™ CO creates an excellent product with a good s...view more AKOPOL™ CO represents AAK’s range of non-lauric CBRs (Cocoa Butter Replacers) – cost-efficient specialty fats for coating. For producers of fine bakery products AKOPOL™ CO is the icing on the cake – as AKOPOL™ CO creates an excellent product with a good shelf life. Use of AKOPOL™ CO in your compounds offers you the following advantages: you will get a compound that is non-lauric and can be used in a wide range of applications, secures shiny gloss and good meltdown, ensures high coating flexibility as well as bloom stability and helps you avoid cracks in the coating and holds back fat migration from the cake. view less
AKOPOL™ LT 03 AAK AB AKOPOL™ LT 03 is a product composed of low trans CBR (non-lauric Cocoa Butter Replacers) compounds. This AKOPOL™ product has a trans fatty acid content of 3% and a saturated fatty acid content of 64%. This product is non-lauric, non-tempering and has a lo...view more AKOPOL™ LT 03 is a product composed of low trans CBR (non-lauric Cocoa Butter Replacers) compounds. This AKOPOL™ product has a trans fatty acid content of 3% and a saturated fatty acid content of 64%. This product is non-lauric, non-tempering and has a low viscosity. It has a healthier profile with a low sum of saturated plus trans fatty acids and the final product will have a good melt down and bloom stability. It has applications in molding and high quality coatings. view less
AKOPOL™ LT 11 AAK AB AKOPOL™ LT 11 is a product composed of low trans CBR (non-lauric Cocoa Butter Replacers) compounds. This AKOPOL™ product has a trans fatty acid content of 11% and a saturated fatty acid content of 58%. This product is non-lauric, non-tempering and has a l...view more AKOPOL™ LT 11 is a product composed of low trans CBR (non-lauric Cocoa Butter Replacers) compounds. This AKOPOL™ product has a trans fatty acid content of 11% and a saturated fatty acid content of 58%. This product is non-lauric, non-tempering and has a low viscosity. It has a healthier profile with a low sum of saturated plus trans fatty acids and the final product will have a good melt down and bloom stability. It has applications in traditional coatings. view less
AKOPOL™ MC 60 AAK AB AKOPOL™ MC 60 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings wher...view more AKOPOL™ MC 60 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings where a good meltdown is crucial. The taste and meltdown properties are very close to chocolate when it is combined with cocoa liquor. view less
AKOPOL™ MC 70 AAK AB AKOPOL™ MC 70 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings wher...view more AKOPOL™ MC 70 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings where a good meltdown is crucial. The taste and meltdown properties are very close to chocolate when it is combined with cocoa liquor. view less
AKOPOL™ MC 80 AAK AB AKOPOL™ MC 80 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings wher...view more AKOPOL™ MC 80 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings where a good meltdown is crucial. The taste and meltdown properties are very close to chocolate when it is combined with cocoa liquor. view less
AKOPOL™ MC 90 AAK AB AKOPOL™ MC 90 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings wher...view more AKOPOL™ MC 90 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings where a good meltdown is crucial. The taste and meltdown properties are very close to chocolate when it is combined with cocoa liquor. view less
AKOPOL™ NH 53 AAK AB AKOPOL™ NH 53 should be labeled “vegetable fat” as no hydrogenation was applied during production. It is the answer to the consumer demands for non-hydrogenated, trans free compounds. AKOPOL™ NH 53 is perfect in coating applications where chocolate-rich f...view more AKOPOL™ NH 53 should be labeled “vegetable fat” as no hydrogenation was applied during production. It is the answer to the consumer demands for non-hydrogenated, trans free compounds. AKOPOL™ NH 53 is perfect in coating applications where chocolate-rich flavor and clean labeling are the important features. AKOPOL™ NH 53 in your compound offers you the following advantages: a non-hydrogenated compound free from trans fatty acids, a low sum of saturated fatty acids and trans fatty acids, which improves the nutritional profile of the final product, a chocolate-rich flavor from the use of some powder and the final product will be hard and stable at room temperature and non-greasy. view less
Akobake LS AAK AB Akobake LS is a solid vegetable-based shortening that is low (as low as 25%) saturated fat and offers a clean label declaration. Free from hydrogenated fat and trans-fatty acids, this product allows for the formulation of healthier baked goods without los...view more Akobake LS is a solid vegetable-based shortening that is low (as low as 25%) saturated fat and offers a clean label declaration. Free from hydrogenated fat and trans-fatty acids, this product allows for the formulation of healthier baked goods without loss in structure. Akobake is used primarily in dough and batters as an alternative to traditional baking margarine. view less
Akobake PF AAK AB Akobake PF is a palm free shortening that is non hydrogenated and non trans fat (<1%). It is vegetable fat with the consistency and solid fat content like standard bakery shortening. It is low in saturates, and provides improved bloom stability, high and ...view more Akobake PF is a palm free shortening that is non hydrogenated and non trans fat (<1%). It is vegetable fat with the consistency and solid fat content like standard bakery shortening. It is low in saturates, and provides improved bloom stability, high and consistent sensory quality, and prolonged taste stability. view less
Akoblend BE AAK AB Akoblend BE is a 100% vegetable fat blend that has been refined to obtain a bland taste and very good stability. It maintains melting characteristics, but with an improved nutritional profile. This product is especially suitable for churned butter blends ...view more Akoblend BE is a 100% vegetable fat blend that has been refined to obtain a bland taste and very good stability. It maintains melting characteristics, but with an improved nutritional profile. This product is especially suitable for churned butter blends with high amounts of butter fat (40-60%) where it will give a product more spreadability than butter. view less
Akoblend NH AAK AB Akoblend NH is a 100% vegetable fat blend that has been refined to obtain a bland taste and very good stability. It maintains the melting characteristics and consistency of butter fat, but with an improved nutritional profile. This product is well suited ...view more Akoblend NH is a 100% vegetable fat blend that has been refined to obtain a bland taste and very good stability. It maintains the melting characteristics and consistency of butter fat, but with an improved nutritional profile. This product is well suited for use in churned butter blends with lower butter fat content. view less
Akochurn NT 73-32 AAK AB Akochurn NT 73-32 is 100% vegetable fat blends featuring no trans-fats, excellent spreading properties, and low saturated fatty acids content. This product is designed to reduce fat content in churned butter blends and margarine and is especially suitable...view more Akochurn NT 73-32 is 100% vegetable fat blends featuring no trans-fats, excellent spreading properties, and low saturated fatty acids content. This product is designed to reduce fat content in churned butter blends and margarine and is especially suitable for blends with high amounts of butter fat (40-60%) and will give a product more spreadable than butter. view less
Akocrem LS AAK AB Akocrem LS is a solid vegetable shortening for creams and fillings featuring reduced saturated fat content (less than or equal to 29%), a clean label, and tailorable melting properties. Non-hydrogenated and free of trans-fatty acids, this product is ideal...view more Akocrem LS is a solid vegetable shortening for creams and fillings featuring reduced saturated fat content (less than or equal to 29%), a clean label, and tailorable melting properties. Non-hydrogenated and free of trans-fatty acids, this product is ideal for use in bakery fillings with an improved nutritional profile. view less
Akoflow AAK AB Akoflow is based on a specially designed vegetable fat that makes manufacturing flexible, a major advantage being that liquid margarine can be made in small batches with different kinds of flavorings. This provides good opportunities to make products with...view more Akoflow is based on a specially designed vegetable fat that makes manufacturing flexible, a major advantage being that liquid margarine can be made in small batches with different kinds of flavorings. This provides good opportunities to make products with your own touch of taste. Akoflow has a good nutritional profile with a low saturated fatty acid (SAFA) level of 10 & and is non-trans. Akoflow is used where liquid margarine is used. view less
Akomix LS 30 AAK AB Akomix LS 30 is a specialty vegetable fat for ice cream applications. Nutritional advantages include significantly lower levels of saturated fat, considerably higher proportions of mono- and polyunsaturated fats, and total elimination of trans fats. Addit...view more Akomix LS 30 is a specialty vegetable fat for ice cream applications. Nutritional advantages include significantly lower levels of saturated fat, considerably higher proportions of mono- and polyunsaturated fats, and total elimination of trans fats. Additionally, this product delivers exceptional structure and consistency, improved creaminess, and an excellent taste experience while reducing the saturated fat down to 30%. view less
Akomix LS 40 AAK AB Akomix LS 40 is a specialty vegetable fat for ice cream applications. Nutritional advantages include significantly lower levels of saturated fat (down to 40%), considerably higher proportions of mono- and polyunsaturated fats, and total elimination of tra...view more Akomix LS 40 is a specialty vegetable fat for ice cream applications. Nutritional advantages include significantly lower levels of saturated fat (down to 40%), considerably higher proportions of mono- and polyunsaturated fats, and total elimination of trans fats. Additionally, this product delivers exceptional structure and consistency, improved creaminess, and an excellent taste experience despite lower levels of saturated fats. view less
Akomix TS AAK AB Akomix TS is a specialty vegetable fat for ice cream applications. Key nutritional advantages include significantly lower levels of saturated fat (as low as 60%), considerably higher proportions of mono- and polyunsaturated fats, and total elimination of ...view more Akomix TS is a specialty vegetable fat for ice cream applications. Key nutritional advantages include significantly lower levels of saturated fat (as low as 60%), considerably higher proportions of mono- and polyunsaturated fats, and total elimination of trans fats. From a sensory point of view, this product delivers improved hardness, creaminess, melt off, and maintains an excellent taste experience. view less
Akonino DHA 24 AAK AB Akonino DHA 24 is a fish oil with a high content (typical value of 24%) of DHA - an Omega 3 LC PUFA widely recognized as beneficial to babies and an EPA level below 8%. Completely neutral in taste and easy to handle, this product is ideal for use in infan...view more Akonino DHA 24 is a fish oil with a high content (typical value of 24%) of DHA - an Omega 3 LC PUFA widely recognized as beneficial to babies and an EPA level below 8%. Completely neutral in taste and easy to handle, this product is ideal for use in infant formula applications. The oil is completely neutral in taste and a liquid at room temperature. It is an oil with high levels of polyunsaturated fat. view less
Akonino MCT AAK AB Akonino MCT is based on short-chain fatty acids (C8, C10) that are an efficient source of energy for preterm infants.
Akospread™ GP 19 AAK AB Akospread™ GP 19 is a general purpose spread fat with an excellent stability against oil separation. It can influence properties such as taste, consistency, structure and stability of the final product. It can give a soft creamy texture. It is a general p...view more Akospread™ GP 19 is a general purpose spread fat with an excellent stability against oil separation. It can influence properties such as taste, consistency, structure and stability of the final product. It can give a soft creamy texture. It is a general purpose spread fat containing only a minor hydrogenated component. It has a trans fatty acid content below 2%. view less
Akospread™ HS 90 AAK AB AKOSPREAD™ HS 90 is a hard stock to be mixed with a liquid oil by the customer. It can influence properties such as taste, consistency, structure and stability of the final product. It can give a soft creamy texture.
Akospread™ NH 28 AAK AB Akospread™ NH 28 is available as a spread with an excellent stability against oil separation, a soft and creamy texture directly from the fridge. It is used for liquid and creamy confectionery spreads. It is available as non-trans fat and non-hydrogenated...view more Akospread™ NH 28 is available as a spread with an excellent stability against oil separation, a soft and creamy texture directly from the fridge. It is used for liquid and creamy confectionery spreads. It is available as non-trans fat and non-hydrogenated or low amount of saturated fatty acids. As a product it is a non-palm spread fat. view less
Akospread™ NH 30 AAK AB Akospread™ NH 30 is a spread with an excellent stability against oil separation, a soft and creamy texture directly from the fridge. It is used for liquid and creamy confectionery spreads. It is available as non-trans fat and non-hydrogenated or low amoun...view more Akospread™ NH 30 is a spread with an excellent stability against oil separation, a soft and creamy texture directly from the fridge. It is used for liquid and creamy confectionery spreads. It is available as non-trans fat and non-hydrogenated or low amount of saturated fatty acids. Softer than NH 50, it is thereby more suitable in recipes without or with lower amount of hazelnuts. view less
Akospread™ NH 50 AAK AB Akospread™ NH 50 is a spread with an excellent stability against oil separation, a soft and creamy texture directly from the fridge. It is used for liquid and creamy confectionery spreads. It is available as non-trans fat and non-hydrogenated or low amoun...view more Akospread™ NH 50 is a spread with an excellent stability against oil separation, a soft and creamy texture directly from the fridge. It is used for liquid and creamy confectionery spreads. It is available as non-trans fat and non-hydrogenated or low amount of saturated fatty acids. view less
Akotop NH100 AAK AB Akotop NH100 is a non-hydrogenated product with excellent functionality with no trans fatty acids which is labelled “vegetable fat”. Akotop NH100 is a pure vegetable fat and has a clean label. It only needs to be declared as vegetable fat, unlike the stan...view more Akotop NH100 is a non-hydrogenated product with excellent functionality with no trans fatty acids which is labelled “vegetable fat”. Akotop NH100 is a pure vegetable fat and has a clean label. It only needs to be declared as vegetable fat, unlike the standard vegetable fat products, which are hydrogenated and must be labelled as hydrogenated vegetable fat. Vegetable fat-based whipped toppings have advantages over traditional cream-based products. They have the same or improved functionality in terms of overrun, form stability and sensory properties. These properties can be achieved even if the fat content of the product is reduced from the normal dairy product level of 36-40% to as low as 25%. This means less total fat and less saturated fatty acids in your end product than in a dairy cream. view less
Akotop NT70 AAK AB Akotop NT70 is fully hydrogenated and it contains no trans fatty acids. Vegetable fat-based whipped toppings have advantages over traditional cream-based products. They have the same or improved functionality in terms of overrun, form stability and sensor...view more Akotop NT70 is fully hydrogenated and it contains no trans fatty acids. Vegetable fat-based whipped toppings have advantages over traditional cream-based products. They have the same or improved functionality in terms of overrun, form stability and sensory properties. These properties can be achieved even if the fat content of the product is reduced from the normal dairy product level of 36-40% to as low as 25%. This means less total fat and less saturated fatty acids in your end product than in a dairy cream. view less
Akotop P70 AAK AB Akotop P70 is a traditional hydrogenated lauric fats with excellent functionality in whipped products. Vegetable fat-based whipped toppings have advantages over traditional cream-based products. They have the same or improved functionality in terms of ove...view more Akotop P70 is a traditional hydrogenated lauric fats with excellent functionality in whipped products. Vegetable fat-based whipped toppings have advantages over traditional cream-based products. They have the same or improved functionality in terms of overrun, form stability and sensory properties. These properties can be achieved even if the fat content of the product is reduced from the normal dairy product level of 36-40% to as low as 25%. This means less total fat and less saturated fatty acids in your end product than in a dairy cream. It is non-hydrogenated and contains no trans fats. view less
Barrier Fat™ AAK AB Barrier Fat™ is a bloom-retarding barrier fat that prolongs the shelf life of your pralines and bars. Barrier Fat™ may be used pure or in a blend with sugar, cocoa and milk powder. Using a thin layer of the pure fat or the blend in a thin layer between a ...view more Barrier Fat™ is a bloom-retarding barrier fat that prolongs the shelf life of your pralines and bars. Barrier Fat™ may be used pure or in a blend with sugar, cocoa and milk powder. Using a thin layer of the pure fat or the blend in a thin layer between a chocolate shell and filling provides a valuable improvement in “time to bloom.” Barrier Fat™ is non-hydrogenated. Barrier Fat™ products can be used in a wide range of applications such as: in pralines and bars with improved shelf life and in products with high amounts of hazel nuts to minimize softening of the shell and to retard the bloom development. view less
Request Sample Beta-Nicotinamide Mononucleotide (NMN) Hangzhou Rebtech Novel Material Co., Ltd. Beta-Nicotinamide mononucleotide is NMN, which stands for nicotinamide mononucleotide, is a kind of vitamin B3 (niacin) and is said to activate Sirtuin genes, which are related to longevity.
CEBES™ LS 75 AAK AB CEBES™ LS 75 is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. It is a non-temper fat based on lauric fats providing excellent gloss and a very pleasant and fast meltdown that has 73g of absolute...view more CEBES™ LS 75 is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. It is a non-temper fat based on lauric fats providing excellent gloss and a very pleasant and fast meltdown that has 73g of absolute fatty acid saturates composition per 100g fat. This product is used in food coatings. view less
CEBES™ MC AAK AB CEBES™ MC is based on lauric raw material it must be processed on a separate line from chocolate. No tempering of the compound is needed, it will crystallize quickly which increases the productivity in chocolate production. Use it in biscuit or wafer coat...view more CEBES™ MC is based on lauric raw material it must be processed on a separate line from chocolate. No tempering of the compound is needed, it will crystallize quickly which increases the productivity in chocolate production. Use it in biscuit or wafer coatings and molded products, and you will quickly appreciate the outstanding snap, texture and flavor release, which are very similar to those of chocolate. High bloom resistance ensures an excellent glossy appearance throughout shelf life, giving your products long-lasting appeal. At the same time, compounds are hard and stable at room temperature and non-greasy to the touch. view less
CEBES™ NH 85 AAK AB CEBES™ NH 85 is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. It is a non-temper fat based on lauric fats providing excellent gloss and a very pleasant and fast meltdown that has 85g of absolute...view more CEBES™ NH 85 is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. It is a non-temper fat based on lauric fats providing excellent gloss and a very pleasant and fast meltdown that has 85g of absolute fatty acid saturates composition per 100g fat. This product is used in food coatings. view less
CHOCOFILL™ BR 20 AAK AB CHOCOFILL™ BR 20 products is a non-trans and non-hydrogenated product, which means they can be labeled as vegetable fat. It gives a very good flavor release as the fat melts in the mouth. It provides a significantly prolonged shelf life, often twice as lo...view more CHOCOFILL™ BR 20 products is a non-trans and non-hydrogenated product, which means they can be labeled as vegetable fat. It gives a very good flavor release as the fat melts in the mouth. It provides a significantly prolonged shelf life, often twice as long. It is designed to give a high functionality in fillings, it also has a high nut oil tolerance. Enables you to cope with the challenge of producing soft fillings with an excellent bloom stability. It is possible to obtain an excellent shelf life even if the storage conditions are not optimal, like for instance when risk of high storage temperatures. It may be used in pralines and filled bars, biscuit fillings, soft fillings and fillings with high contents of nuts. view less
CHOCOFILL™ BR 60 AAK AB CHOCOFILL™ BR 60 products is a non-trans and non-hydrogenated product, which means they can be labeled as vegetable fat. It gives a very good flavor release as the fat melts in the mouth. It provides a significantly prolonged shelf life, often twice as lo...view more CHOCOFILL™ BR 60 products is a non-trans and non-hydrogenated product, which means they can be labeled as vegetable fat. It gives a very good flavor release as the fat melts in the mouth. It provides a significantly prolonged shelf life, often twice as long. It is designed to give a high functionality in fillings, it also has a high nut oil tolerance. Enables you to cope with the challenge of producing soft fillings with an excellent bloom stability. It is possible to obtain an excellent shelf life even if the storage conditions are not optimal, like for instance when risk of high storage temperatures. It may be used in pralines and filled bars, biscuit fillings, soft fillings and fillings with high contents of nuts. view less
CHOCOFILL™ GP 30 AAK AB CHOCOFILL™ GP 30 is based on a range of different vegetable oils and different production technologies ensuring optimal product quality and the lowest achievable cost. On the label, CHOCO FILL™ GP 30 must be labelled as ”Hydrogenated vegetable oil.” It ca...view more CHOCOFILL™ GP 30 is based on a range of different vegetable oils and different production technologies ensuring optimal product quality and the lowest achievable cost. On the label, CHOCO FILL™ GP 30 must be labelled as ”Hydrogenated vegetable oil.” It can be used for shortening for biscuit and wafer production and as soft biscuit and confectionery fillings and for standard biscuit, wafer and confectionery fillings. This product can be used for harder confectionery fillings like biscuit and wafer fillings, particularly when a softening ingredient (such as hazelnut paste etc.) is added. view less
CHOCOFILL™ GP 40 AAK AB CHOCOFILL™ GP 40 is based on a range of different vegetable oils and different production technologies ensuring optimal product quality and the lowest achievable cost. On the label, CHOCO FILL™ GP 40 must be labelled as ”Hydrogenated vegetable oil.” It ca...view more CHOCOFILL™ GP 40 is based on a range of different vegetable oils and different production technologies ensuring optimal product quality and the lowest achievable cost. On the label, CHOCO FILL™ GP 40 must be labelled as ”Hydrogenated vegetable oil.” It can be used for shortening for standard biscuit and wafer production and confectionery fillings. view less
CHOCOFILL™ GP 50 AAK AB CHOCOFILL™ GP 50 is based on a range of different vegetable oils and different production technologies ensuring optimal product quality and the lowest achievable cost. On the label, CHOCO FILL™ GP 50 must be labelled as ”Hydrogenated vegetable oil.” It ca...view more CHOCOFILL™ GP 50 is based on a range of different vegetable oils and different production technologies ensuring optimal product quality and the lowest achievable cost. On the label, CHOCO FILL™ GP 50 must be labelled as ”Hydrogenated vegetable oil.” It can be used for harder confectionery fillings like biscuit and wafer fillings-particularly when a softening ingredient (such as hazelnut paste etc.) is added. view less
CHOCOFILL™ LS 35 AAK AB CHOCOFILL™ LS 35 is a unique filling fat with the lowest content of saturated fatty acids (35%) on the market. It is based on non-hydrogenated, non-lauric raw materials and can be labeled “vegetable fat”. This product provides reduced content of saturated...view more CHOCOFILL™ LS 35 is a unique filling fat with the lowest content of saturated fatty acids (35%) on the market. It is based on non-hydrogenated, non-lauric raw materials and can be labeled “vegetable fat”. This product provides reduced content of saturated fatty acids for a final product with a healthier profile, a similar texture to standard filling fats, flexibility in a wide range of applications and non-temper for easy use. It is for use in pralines and filled bars, biscuit fillings, health/cereal bars and sugar confectionery. view less
CHOCOFILL™ LS 40 AAK AB CHOCOFILL™ LS 40 is a unique filling fat with the second lowest content of saturated fatty acids (40%) on the market. It is based on non-hydrogenated, non-lauric raw materials and can be labeled “vegetable fat”. This product provides reduced content of sa...view more CHOCOFILL™ LS 40 is a unique filling fat with the second lowest content of saturated fatty acids (40%) on the market. It is based on non-hydrogenated, non-lauric raw materials and can be labeled “vegetable fat”. This product provides reduced content of saturated fatty acids for a final product with a healthier profile, a similar texture to standard filling fats, flexibility in a wide range of applications and non-temper for easy use. It is for use in pralines and filled bars, biscuit fillings, health/cereal bars and sugar confectionery. view less
CHOCOFILL™ NH 50 AAK AB CHOCOFILL™ NH 50 is an all-round, non-hydrogenated filling fat. It is highly compatible with cocoa butter, nut oil, milk fat and water, the range is easy and cost-effective to use and does not require tempering. Non-hydrogenated, non-lauric raw materials ...view more CHOCOFILL™ NH 50 is an all-round, non-hydrogenated filling fat. It is highly compatible with cocoa butter, nut oil, milk fat and water, the range is easy and cost-effective to use and does not require tempering. Non-hydrogenated, non-lauric raw materials combine strong functionality with pleasant melting properties – adding up to a real competitive advantage for confectionery manufacturers. CHOCOFILL™ NH can replace traditional hydrogenated filling fats in most types of fillings. It is a multi-purpose fat for use in pralines, filled bars, wafer creams, sugar confectionery and water-containing fillings. view less
CHOCOFILL™ TC 50 AAK AB CHOCOFILL™ TC 50 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties an...view more CHOCOFILL™ TC 50 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties and prolongs storage stability. It has a high cocoa butter tolerance, hence you can use it in recipes based on chocolate and have the possibility to use cocoa butter or rework in the fillings. As it is based on non-lauric raw materials, it offers the flexibility to use different kinds of ingredients in the filling without any risk of soapy flavor. It can be used in pralines and filled bars, for cool-melting fillings and fillings with high amounts of cocoa butter and/or nut paste. view less
CHOCOFILL™ TC 60 AAK AB CHOCOFILL™ TC 60 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties an...view more CHOCOFILL™ TC 60 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties and prolongs storage stability. It has a high cocoa butter tolerance, hence you can use it in recipes based on chocolate and have the possibility to use cocoa butter or rework in the fillings. As it is based on non-lauric raw materials, it offers the flexibility to use different kinds of ingredients in the filling without any risk of soapy flavor. It can be used in pralines and filled bars, for cool-melting fillings and fillings with high amounts of cocoa butter and/or nut paste. view less
CHOCOFILL™ TC 70 AAK AB CHOCOFILL™ TC 70 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties an...view more CHOCOFILL™ TC 70 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties and prolongs storage stability. It has a high cocoa butter tolerance, hence you can use it in recipes based on chocolate and have the possibility to use cocoa butter or rework in the fillings. As it is based on non-lauric raw materials, it offers the flexibility to use different kinds of ingredients in the filling without any risk of soapy flavor. It can be used in pralines and filled bars, for cool-melting fillings and fillings with high amounts of cocoa butter and/or nut paste. view less
CHOCOFILL™ TC 90 AAK AB CHOCOFILL™ TC 90 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties an...view more CHOCOFILL™ TC 90 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties and prolongs storage stability. It has a high cocoa butter tolerance, hence you can use it in recipes based on chocolate and have the possibility to use cocoa butter or rework in the fillings. As it is based on non-lauric raw materials, it offers the flexibility to use different kinds of ingredients in the filling without any risk of soapy flavor. It can be used in pralines and filled bars, for cool-melting fillings and fillings with high amounts of cocoa butter and/or nut paste. view less
Request Sample CITROCOAT® N Jungbunzlauer International AG CITROCOAT® N is comprised of citric acid as the core material, with a layer of a citrate as shell material. These modifications prevent undesired reactions with other ingredients as well as protection against moisture without losing its original function.
Request Sample CITROFOL® AI Jungbunzlauer International AG CITROFOL® AI consists 100 % out of natural materials, citric acid and ethanol, and is used as flavour and carrier for flavours in the food industry. It is also permitted as a processing aid to whip egg whites.
Request Sample Calcium Lactate Gluconate 10 Jungbunzlauer International AG Calcium Lactate Gluconate 10 (CLG) is a mixture of calcium lactate and calcium gluconate. For example, in 100 kg Calcium Lactate Gluconate 10 with a water content of 9.0% and a dry matter of 91 kg, consists 66 % calcium gluconate and 25 % calcium lactate.
Request Sample Calcium Lactate Gluconate 13 Jungbunzlauer International AG Calcium Lactate Gluconate 13 is a mixture of calcium lactate and calcium gluconate. In food and beverages, the outstanding characteristics of CLG combining high solubility and neutral taste is used for Calcium-fortification in a wide range of premium prod...view more Calcium Lactate Gluconate 13 is a mixture of calcium lactate and calcium gluconate. In food and beverages, the outstanding characteristics of CLG combining high solubility and neutral taste is used for Calcium-fortification in a wide range of premium products. view less
Request Sample Citric Acid Anhydrous Jungbunzlauer International AG Citric Acid Anhydrous is a natural occurring fruit acid, produced commercially by microbial fermentation of a carbohydrate substrate. It is the most widely used organic acidulant and pH-control agent in foods, beverages and pharmaceutical applications. Ci...view more Citric Acid Anhydrous is a natural occurring fruit acid, produced commercially by microbial fermentation of a carbohydrate substrate. It is the most widely used organic acidulant and pH-control agent in foods, beverages and pharmaceutical applications. Citric acid anhydrous occurs as colourless crystals or as white, crystalline powder. It is an odourless substance with a strongly acidic taste. view less
Request Sample Citric Acid Monohydrate Jungbunzlauer International AG Citric Acid Monohydrate is a natural occurring fruit acid, produced commercially by microbial fermentation of a carbohydrate substrate. Citric acid is the most widely used organic acidulant and pH-control agent in foods, beverages and pharmaceutical appli...view more Citric Acid Monohydrate is a natural occurring fruit acid, produced commercially by microbial fermentation of a carbohydrate substrate. Citric acid is the most widely used organic acidulant and pH-control agent in foods, beverages and pharmaceutical applications. view less
Request Sample Citric Acid Monohydrate Jungbunzlauer International AG Citric acid is a natural occurring fruit acid, produced commercially by microbial fermentation of a carbohydrate substrate. It acts as an excellent pH regulator and odourless buffering agent for bath and shower gels, creams, styling or decorative products...view more Citric acid is a natural occurring fruit acid, produced commercially by microbial fermentation of a carbohydrate substrate. It acts as an excellent pH regulator and odourless buffering agent for bath and shower gels, creams, styling or decorative products. Citric acid is both ECOCERT and COSMOS approved. view less
Request Sample Citric acid DC Jungbunzlauer International AG Citric acid DC is a direct compressible type of citric acid coated with a thin layer of maltodextrin. In certain applications some of the standard product properties of citric acid are not adequate. Coating citric acid with suitable transparent shell mate...view more Citric acid DC is a direct compressible type of citric acid coated with a thin layer of maltodextrin. In certain applications some of the standard product properties of citric acid are not adequate. Coating citric acid with suitable transparent shell materials or adding high-quality materials to citric acid lead to an exceptional range of modified citrics and a fine-tuning of the desired functionality for customer applications. These modifications prevent undesired reactions with other ingredients as well as protection against moisture without losing its original function. view less
Request Sample Coenzyme Q10 (CoQ10) Hangzhou Rebtech Novel Material Co., Ltd. Coenzyme Q10 (CoQ10) is a naturally occurring quinone found throughout the body in cell membranes, primarily in mitochondrial membranes, with highest concentrations in the heart, lungs, liver, kidneys, spleen, pancreas, and adrenal glands.1 It is a compon...view more Coenzyme Q10 (CoQ10) is a naturally occurring quinone found throughout the body in cell membranes, primarily in mitochondrial membranes, with highest concentrations in the heart, lungs, liver, kidneys, spleen, pancreas, and adrenal glands.1 It is a component of the electron transport chain and participates in aerobic cellular respiration, generating energy in the form of ATP.2 In its reduced form, CoQ10 acts as an antioxidant, preventing the formation of reactive oxygen species.2 CoQ10 deficiencies have been associated with heart failure, hypertension, parkinsonism, mitochondrial encephalomyopathies, and other chronic diseases. view less
Cosmythic® HWS Purextract (formerly DRT) Cosmythic® HWS is a unique, highly water soluble grade of Cosmythic®. It is extracted from the bark of Pinus pinaster, and is supplied as a brownish powder with a bitter astringent taste. This product is easy to formulation in fruit juices, tea, coffee, o...view more Cosmythic® HWS is a unique, highly water soluble grade of Cosmythic®. It is extracted from the bark of Pinus pinaster, and is supplied as a brownish powder with a bitter astringent taste. This product is easy to formulation in fruit juices, tea, coffee, one shot drinks, and mineral waters. Cosmythic® HWS is useful for anti-aging, skin elasticity, depigmentation, and dark spot applications. view less
Cosmythic® Inbio-T Purextract (formerly DRT) Cosmythic® Inbio-T is a valued OPC (oligomeric proanthocyanidin) with a high content in low-molecular weight oligomers of catechin and epicatechin. Cosmythic’s effects on skin has been proven in a random double blind placebo-controlled clinical study. Cos...view more Cosmythic® Inbio-T is a valued OPC (oligomeric proanthocyanidin) with a high content in low-molecular weight oligomers of catechin and epicatechin. Cosmythic’s effects on skin has been proven in a random double blind placebo-controlled clinical study. Cosmythic visibly reduces the intensity of dark spots by regulating melanogenesis. It is also scientifically proven that this active ingredient enhanced skin beauty thanks to its action on firmness, elasticity and wrinkles. view less
DELIAIR™ NH 40 AAK AB DELIAIR™ NH 40 is a non-hydrogenated filling fat based on non-lauric vegetable fats and has the option to label vegetable fat. It provides the opportunity to create innovative light products with excellent melting properties combined with ingredients such...view more DELIAIR™ NH 40 is a non-hydrogenated filling fat based on non-lauric vegetable fats and has the option to label vegetable fat. It provides the opportunity to create innovative light products with excellent melting properties combined with ingredients such as fruit, cocoa mass, nuts and crunch. The product allows the chance to reduce the overall fat content while maintaining the same volume. Manufacturers thereby improve the nutritional profile of the products – and reduce ingredients costs. It can be used in fillings containing cocoa, mass and cocoa butter, mousse fillings, water-based fillings, crunchy fillings with ingredients like cereals and dried fruit, fillings in contact with biscuit layer and fillings with reduced fat content. view less
DELIAIR™ NH 50 AAK AB DELIAIR™ NH 50 is a non-hydrogenated filling fat based on non-lauric vegetable fats and has the option to label vegetable fat. It provides the opportunity to create innovative light products with excellent melting properties combined with ingredients such...view more DELIAIR™ NH 50 is a non-hydrogenated filling fat based on non-lauric vegetable fats and has the option to label vegetable fat. It provides the opportunity to create innovative light products with excellent melting properties combined with ingredients such as fruit, cocoa mass, nuts and crunch. The product allows the chance to reduce the overall fat content while maintaining the same volume. Manufacturers thereby improve the nutritional profile of the products – and reduce ingredients costs. It can be used in fillings containing cocoa, mass and cocoa butter, mousse fillings, water-based fillings, crunchy fillings with ingredients like cereals and dried fruit, fillings in contact with biscuit layer and fillings with reduced fat content. view less
Request Sample ERYLITE® Jungbunzlauer International AG ERYLITE® erythritol is a naturally occurring sugar alcohol, produced commercially by microbial fermentation of a carbohydrate substrate. ERYLITE® is mainly used as a sweetening agent and sugar replacement in foods and beverages due to its good sweetening ...view more ERYLITE® erythritol is a naturally occurring sugar alcohol, produced commercially by microbial fermentation of a carbohydrate substrate. ERYLITE® is mainly used as a sweetening agent and sugar replacement in foods and beverages due to its good sweetening power and a zero calorie content (in Europe and Japan, 0.2 kcal/g in the USA). view less
Request Sample ERYLITE® Bronze Jungbunzlauer International AG ERYLITE® Bronze is Jungbunzlauer’s natural version of brown raw sugar: It consists of the sugar alcohol ERYLITE®, a colouring fruit extract and a natural flavour which creates a unique taste sensation. It serves as zero calorie sweetener with a zero glyce...view more ERYLITE® Bronze is Jungbunzlauer’s natural version of brown raw sugar: It consists of the sugar alcohol ERYLITE®, a colouring fruit extract and a natural flavour which creates a unique taste sensation. It serves as zero calorie sweetener with a zero glycemic index (in the US 0.2 kcal/g). ERYLITE® Bronze is used as a sweetening agent in foods and beverages due to its mild sweetness and the pleasant flavour of malt and caramel and is recommended to all health-conscious consumers who want to reduce their sugar / calorie intake without compromising on good taste or naturalness. view less
Request Sample ERYLITE® Stevia Jungbunzlauer International AG ERYLITE® Stevia is a blend of the two natural sweeteners ERYLITE® and Rebaudioside A. It serves as zero calorie and zero glycemic index sugar replacer. ERYLITE® Stevia is mainly used as a sweetening agent in foods and beverages due to its sugar-like taste...view more ERYLITE® Stevia is a blend of the two natural sweeteners ERYLITE® and Rebaudioside A. It serves as zero calorie and zero glycemic index sugar replacer. ERYLITE® Stevia is mainly used as a sweetening agent in foods and beverages due to its sugar-like taste profile and sweetness. view less
Request Sample ESSICCUM® Jungbunzlauer International AG ESSICCUM® can easily be added to foods and snacks, in which the flavour or the functionality of vinegar is desired. The taste of ESSICCUM® is a pleasant vinegar/acetic acid taste in a stable dry ingredient. ESSICCUM® is suitable for the production of inst...view more ESSICCUM® can easily be added to foods and snacks, in which the flavour or the functionality of vinegar is desired. The taste of ESSICCUM® is a pleasant vinegar/acetic acid taste in a stable dry ingredient. ESSICCUM® is suitable for the production of instant products, including seasoning salts, soups, dressings, sauces, and for the preparation of dried or freeze-dried vegetables. view less
Request Sample ESSICCUM® K Jungbunzlauer International AG ESSICCUM® K are unique granular products with the flavour and the functionality of vinegar. They are tailor-made for dry foodstuff mixtures requiring a vinegar-like taste and odour. Because of its high acid concentration, small quantities are sufficient t...view more ESSICCUM® K are unique granular products with the flavour and the functionality of vinegar. They are tailor-made for dry foodstuff mixtures requiring a vinegar-like taste and odour. Because of its high acid concentration, small quantities are sufficient to achieve a typical vinegar flavour. view less
Effialine® PUR' Expert Purextract (formerly DRT) Effialine® PUR' Expert is a purified natural extract from Olive Leaf with a high oleuropein content (52% to 57%). Thanks to a unique extraction process, Effialine is the most purified olive leaf extract available on the market at the moment. Effialine is ...view more Effialine® PUR' Expert is a purified natural extract from Olive Leaf with a high oleuropein content (52% to 57%). Thanks to a unique extraction process, Effialine is the most purified olive leaf extract available on the market at the moment. Effialine is a powerful anti-Oxydant. Oleuropein is backed by an EFSA positive opinion on its protection of LDL particles from oxidative damage. Product applications include dietary supplements and functional foods. PUR’expert line offers highly purified extracts for ever more demanding formulations such as for the prevention of cardio-vascular disease, for male urinary comfort and male well-being and improved vascular tonics. view less
Request Sample Gamma-Aminobutyric Acid (GABA) Hangzhou Rebtech Novel Material Co., Ltd. Gamma-Aminobutyric Acid, also known as GABA, is a neurotransmitter that helps send messages between the brain and the nervous system.
Request Sample Gluconic Acid Jungbunzlauer International AG Gluconic Acid is a mild tasting organic acid, neither caustic nor corrosive and with an excellent complexing ability. It occurs naturally in plants and foodstuffs, is non-toxic and is fully utilised in the body, like a carbohydrate. Gluconic Acid is comme...view more Gluconic Acid is a mild tasting organic acid, neither caustic nor corrosive and with an excellent complexing ability. It occurs naturally in plants and foodstuffs, is non-toxic and is fully utilised in the body, like a carbohydrate. Gluconic Acid is commercially produced by an aerobic oxidative fermentation of glucose, whereby the physiological d-form is produced. view less
Request Sample Glucono-delta-Lactone Jungbunzlauer International AG Glucono-delta-Lactone is a neutral cyclic ester of gluconic acid. It's unique properties make GdL a preferred acidifier in cheese, tofu, sausages, shrimps, sauces, dressings and prepared salads and a leavening agent of choice in bakery products. Glucono-d...view more Glucono-delta-Lactone is a neutral cyclic ester of gluconic acid. It's unique properties make GdL a preferred acidifier in cheese, tofu, sausages, shrimps, sauces, dressings and prepared salads and a leavening agent of choice in bakery products. Glucono-delta-Lactone (GdL) is further used as a set retarder in gypsum and as an alpha-hydroxy-acid in skin care products. view less
ILLEXAO™ BR AAK AB ILLEXAO™ BR provides significantly increased bloom stability in chocolate products (up to a factor four) and increased shelf life it is also for products containing soft fillings with a high content of nut oil. Based on raw materials such as shea, illipe ...view more ILLEXAO™ BR provides significantly increased bloom stability in chocolate products (up to a factor four) and increased shelf life it is also for products containing soft fillings with a high content of nut oil. Based on raw materials such as shea, illipe and palm oil ILLEXAO™ products are as natural as cocoa butter. It has long-lasting quality in storage and provides for significant bloom retardation. view less
ILLEXAO™ CB 50 AAK AB ILLEXAO™ CB 50 is recommended for replacement of cocoa butter in recipes with specific sensory requirements. It adapts easily to your needs for flavor, texture and meltdown when you replace 5% of the cocoa butter in milk or dark chocolate recipes. ILLEXAO...view more ILLEXAO™ CB 50 is recommended for replacement of cocoa butter in recipes with specific sensory requirements. It adapts easily to your needs for flavor, texture and meltdown when you replace 5% of the cocoa butter in milk or dark chocolate recipes. ILLEXAO™ is compatible with cocoa butter and due to the broad range of ILLEXAO™ you can obtain further possibilities than when using pure cocoa butter. Based on raw materials such as shea, illipe and palm oil ILLEXAO™ products are as natural as cocoa butter. view less
ILLEXAO™ ER AAK AB ILLEXAO™ ER is designed specifically for this market; providing the best of everything in cocoa-rich dark chocolate. Based on raw materials such as shea, illipe and palm oil ILLEXAO™ products are as natural as cocoa butter. ILLEXAO™ ER boosts the health p...view more ILLEXAO™ ER is designed specifically for this market; providing the best of everything in cocoa-rich dark chocolate. Based on raw materials such as shea, illipe and palm oil ILLEXAO™ products are as natural as cocoa butter. ILLEXAO™ ER boosts the health profile in cocoa-rich chocolate products and adds the creamy sensation known from milk chocolate. By replacing 5% of the cocoa butter with ILLEXAO™ ER, dark chocolate becomes smoother and creamier than you have experienced before. Excellent meltdown and flavor release reveal a new side to dark chocolate. ILLEXAO™ ER is suitable for premium molded chocolate tablets, coatings and confectionery fillings. view less
ILLEXAO™ HS 85 AAK AB ILLEXAO™ HS 85 is a heat-stable solution, designed to raise the melting point of chocolate for example for products distributed in warm climates. Softening of chocolate is kept at bay, and chocolate maintains the right snap for perfect enjoyment by the co...view more ILLEXAO™ HS 85 is a heat-stable solution, designed to raise the melting point of chocolate for example for products distributed in warm climates. Softening of chocolate is kept at bay, and chocolate maintains the right snap for perfect enjoyment by the consumer. It is a great choice for chocolate high in milk fat. Based on raw materials such as shea, illipe and palm oil ILLEXAO™ products are as natural as cocoa butter. Choose ILLEXAO™ HS 85 for chocolate products where the target is a proportion of heat and bloom stability at a higher storage temperature while the impact on the melt-down is minimal. It is recommended to use minimum 5-10% of the total chocolate recipe to get a significant heat stabilizing effect view less
ILLEXAO™ HS 90 AAK AB ILLEXAO™ HS 90 is a heat-stable solution, designed to raise the melting point of chocolate for example for products distributed in warm climates. Softening of chocolate is kept at bay, and chocolate maintains the right snap for perfect enjoyment by the co...view more ILLEXAO™ HS 90 is a heat-stable solution, designed to raise the melting point of chocolate for example for products distributed in warm climates. Softening of chocolate is kept at bay, and chocolate maintains the right snap for perfect enjoyment by the consumer. It is a great choice for chocolate high in milk fat. Based on raw materials such as shea, illipe and palm oil ILLEXAO™ products are as natural as cocoa butter. Choose ILLEXAO™ HS 90 for: improved heat stability and to tailor-make the melting-profile of your chocolate. view less
ILLEXAO™ SC 70 AAK AB ILLEXAO™ SC 70 is recommended for replacement of cocoa butter in recipes with specific sensory requirements. It is perfect for full cocoa butter replacement, giving you a super compound with tailor-made melting properties to chocolate and a rich chocolate...view more ILLEXAO™ SC 70 is recommended for replacement of cocoa butter in recipes with specific sensory requirements. It is perfect for full cocoa butter replacement, giving you a super compound with tailor-made melting properties to chocolate and a rich chocolate flavor. It is resistant to fat bloom and can be tailor-made which enables you to produce harder or softer products as required to be able to meet all cocoa butter recipes-no matter origin. view less
InFat™ AAK AB InFat™ is an advanced basic-fat ingredient, developed to meet the specific needs of the growing infant. It has a fat composition mimicking that of human milk fat, thereby enabling optimized uptake of calcium and energy and easy digestion. This product all...view more InFat™ is an advanced basic-fat ingredient, developed to meet the specific needs of the growing infant. It has a fat composition mimicking that of human milk fat, thereby enabling optimized uptake of calcium and energy and easy digestion. This product allows for a calcium and energy uptake that is important for customer requirements. view less
Request Sample L(+)-Lactic Acid Buffered Jungbunzlauer International AG L(+)-Lactic Acid Buffered is a mixture of L(+)-lactic acid and its sodium salt obtained by neutralisation of the acid with a high purity sodium source. This product is produced through traditional fermentation of natural carbohydrates. It is a mild acidit...view more L(+)-Lactic Acid Buffered is a mixture of L(+)-lactic acid and its sodium salt obtained by neutralisation of the acid with a high purity sodium source. This product is produced through traditional fermentation of natural carbohydrates. It is a mild acidity regulator with flavour enhancing and antibacterial properties. It is especially beneficial in confectionery products to reduce sugar inversion in hard candies and gelatine degradation in soft candies. view less
Request Sample L(+)-Lactic Acid Food Grade Jungbunzlauer International AG L(+)-Lactic Acid Food Grade is a commercial production of lactic acid and is typically done by fermentation. Because the L(+) form is preferred for its better metabolisation, Jungbunzlauer has chosen to produce pure L(+)-lactic acid by traditional ferment...view more L(+)-Lactic Acid Food Grade is a commercial production of lactic acid and is typically done by fermentation. Because the L(+) form is preferred for its better metabolisation, Jungbunzlauer has chosen to produce pure L(+)-lactic acid by traditional fermentation of natural carbohydrates. It is a mild tasting acidity regulator with flavour enhancing and antibacterial properties. It can be used in a wide range of food, personal care and chemical products. view less
Request Sample L-Glutathione GSH Hangzhou Rebtech Novel Material Co., Ltd. L-Glutathione GSH (Reduced Form) plays an important role in preventing oxidative damage to the skin In addition to its many recognized biological functions, glutathione has also been associated with skin lightening ability. The role of glutathione as a sk...view more L-Glutathione GSH (Reduced Form) plays an important role in preventing oxidative damage to the skin In addition to its many recognized biological functions, glutathione has also been associated with skin lightening ability. The role of glutathione as a skin whitener was discovered as a side effect of large doses of glutathione. Glutathione utilizes different mechanisms to exert its action as a skin whitening agent at various levels of melanogenesis. view less
Request Sample LIQUINAT® Jungbunzlauer International AG LIQUINAT® is a liquid form of citric acid, widely used due to its advantages in handling as acidulant and pH-control agent. Citric acid acts as an excellent pH regulator and odourless buffering agent for bath and shower gels, creams, styling or decorative...view more LIQUINAT® is a liquid form of citric acid, widely used due to its advantages in handling as acidulant and pH-control agent. Citric acid acts as an excellent pH regulator and odourless buffering agent for bath and shower gels, creams, styling or decorative products. Citric acid is both ECOCERT and COSMOS approved. view less
Request Sample Monosodium Citrate Jungbunzlauer International AG Monosodium Citrate is partially neutralized and occupies an intermediate position between citric acid, and the neutral or weakly alkaline trisodium citrate. Monosodium Citrate is used if a buffer effect is required or if citric acid is considered to be to...view more Monosodium Citrate is partially neutralized and occupies an intermediate position between citric acid, and the neutral or weakly alkaline trisodium citrate. Monosodium Citrate is used if a buffer effect is required or if citric acid is considered to be too aggressive for the formulation. It is used in critical formulations such as dry blends, instant preparations or tablets. view less
Request Sample Monosodium Citrate D Jungbunzlauer International AG Monosodium Citrate is partially neutralized and occupies an intermediate position between citric acid, and the neutral or weakly alkaline trisodium citrate. Monosodium Citrate is used if a buffer effect is required or if citric acid is considered to be to...view more Monosodium Citrate is partially neutralized and occupies an intermediate position between citric acid, and the neutral or weakly alkaline trisodium citrate. Monosodium Citrate is used if a buffer effect is required or if citric acid is considered to be too aggressive for the formulation. It is used in critical formulations such as dry blends, instant preparations or tablets. view less
Request Sample Nicotinamide Adenine Dinucleotide Phosphate (NADPH) Hangzhou Rebtech Novel Material Co., Ltd. Nicotinamide adenine dinucleotide phosphate (NADPH) is a form of NADP+. NADH and NADP+ can make NADPH through an enzyme (mitochondrial transhydrogenase). Or, NADP+ can make NADPH by itself through NADP+ dependent enzymes in the cellular fluid (cytosol) or...view more Nicotinamide adenine dinucleotide phosphate (NADPH) is a form of NADP+. NADH and NADP+ can make NADPH through an enzyme (mitochondrial transhydrogenase). Or, NADP+ can make NADPH by itself through NADP+ dependent enzymes in the cellular fluid (cytosol) or mitochondria view less
Oligopin® HWS Purextract (formerly DRT) Oligopin® HWS is a unique, highly water soluble grade of Oligopin®. It is easy to formulate in fruit juices, tea, coffee, one shot drinks, and mineral waters. Commonly known as French maritime pine bark extract, it is supplied as a brownish powder with a ...view more Oligopin® HWS is a unique, highly water soluble grade of Oligopin®. It is easy to formulate in fruit juices, tea, coffee, one shot drinks, and mineral waters. Commonly known as French maritime pine bark extract, it is supplied as a brownish powder with a bitter astringent taste. This product is recommended for cardiovascular health, vein health, male sexual health, and for antioxidant applications. view less
Oligopin® PUR’expert Purextract (formerly DRT) Oligopin® PUR'expert is extracted from the French maritime pine bark. It is recognized for its purity and its chemical characterization, Oligopin® PUR’expert is used in functional foods like yogurts, snack, beverage, cereal bars and in dietary supplements...view more Oligopin® PUR'expert is extracted from the French maritime pine bark. It is recognized for its purity and its chemical characterization, Oligopin® PUR’expert is used in functional foods like yogurts, snack, beverage, cereal bars and in dietary supplements, tablets and soft gels. It is used for ever more demanding formulations such as for the prevention of cardio-vascular disease, for male urinary comfort and male well-being and improved vascular tonics. view less
Phytopin® Inbio-T Purextract (formerly DRT) Phytopin® Inbio-T, a pine phytosterol, is a natural extract characterized by its purity and its constant quality. Phytopin® Inbio-T contains a molecule that regulates the activity of 5 α reductase enzymes. Overactive 5 α reductase enzymes are associated w...view more Phytopin® Inbio-T, a pine phytosterol, is a natural extract characterized by its purity and its constant quality. Phytopin® Inbio-T contains a molecule that regulates the activity of 5 α reductase enzymes. Overactive 5 α reductase enzymes are associated with androgenic alopecia. Phytopin® Inbio-T is used to fight against hair loss in men and perimenopausal women. Phytopin® Inbio-T is also used in functional foods and dietary supplements. view less
Phytopin® PUR’expert Purextract (formerly DRT) Phytopin® PUR’expert, a pine phytosterol, is a natural extract characterized by its purity and its constant quality. Phytopin® PUR’expert is used in functional foods and dietary supplements. PUR’expert line offers highly purified extracts for ever more d...view more Phytopin® PUR’expert, a pine phytosterol, is a natural extract characterized by its purity and its constant quality. Phytopin® PUR’expert is used in functional foods and dietary supplements. PUR’expert line offers highly purified extracts for ever more demanding formulations such as for the prevention of cardio-vascular disease, for male urinary comfort and male well-being and improved vascular tonics. view less
Request Sample Potassium Gluconate Jungbunzlauer International AG Potassium Gluconate is obtained by neutralization of gluconic acid with a potassium source. It is recommended for introducing or enriching potassium in food, especially in dietetic food. Furthermore the product acts as a buffer salt and as a salt replacer...view more Potassium Gluconate is obtained by neutralization of gluconic acid with a potassium source. It is recommended for introducing or enriching potassium in food, especially in dietetic food. Furthermore the product acts as a buffer salt and as a salt replacer in foodstuffs where sodium salts are not desired. In pharmaceuticals, it serves as a potassium source against potassium deficiency or as a systemic alkalizer. view less
Request Sample Potassium L(+)-Lactate / Potassium Acetate Jungbunzlauer International AG Potassium L(+)-Lactate / Potassium Acetate is a blend of potassium lactate and potassium acetate. It is supplied as a colourless to yellowish, syrupy liquid with a slight characteristic odour and a saline taste, consisting of a mixture of potassium lactat...view more Potassium L(+)-Lactate / Potassium Acetate is a blend of potassium lactate and potassium acetate. It is supplied as a colourless to yellowish, syrupy liquid with a slight characteristic odour and a saline taste, consisting of a mixture of potassium lactate and potassium acetate. view less
Request Sample Potassium L(+)-Lactate / Potassium Diacetate Jungbunzlauer International AG Potassium L(+)-Lactate / Potassium Diacetate is a blend of potassium lactate and potassium diacetate. Potassium L(+)-lactate is the potassium salt of L(+)-lactic acid, obtained by neutralisation of the acid of natural origin with a high purity potassium s...view more Potassium L(+)-Lactate / Potassium Diacetate is a blend of potassium lactate and potassium diacetate. Potassium L(+)-lactate is the potassium salt of L(+)-lactic acid, obtained by neutralisation of the acid of natural origin with a high purity potassium source. Potassium Diacetate is a compound of acetic acid and potassium acetate. This blend is a safe and effective preservative for processed meat products. It suppresses the growth of pathogens and prolongs the product shelf life. As a sodium free alternative to sodium lactate / sodium diacetate, it addresses the concerns of health organisations and consumers about reducing sodium intake. view less
Request Sample Potassium L(+)-Lactate / Sodium Diacetate Jungbunzlauer International AG Potassium L(+)-Lactate / Sodium Diacetate is a blend of potassium lactate and sodium diacetate. Potassium L(+)-lactate is the potassium salt of L(+)-lactic acid, obtained by neutralisation of the acid of natural origin with a high purity potassium source....view more Potassium L(+)-Lactate / Sodium Diacetate is a blend of potassium lactate and sodium diacetate. Potassium L(+)-lactate is the potassium salt of L(+)-lactic acid, obtained by neutralisation of the acid of natural origin with a high purity potassium source. Sodium Diacetate is a compound of acetic acid and sodium acetate. This blend is a safe and effective preservative for processed meat products. It suppresses the growth of pathogens and prolongs the product shelf life. As a sodium reduced alternative to sodium lactate / sodium diacetate, it addresses the concerns of health organisations and consumers about reducing sodium intake. view less
Request Sample Potassium L(+)-Lactate Food Grade Jungbunzlauer International AG Potassium L(+)-Lactate Food Grade is the potassium salt of L(+)-lactic acid, obtained by neutralisation of the acid of natural origin with a high purity potassium source. Lactate is produced naturally by living organisms as a by-product of the glycolysis....view more Potassium L(+)-Lactate Food Grade is the potassium salt of L(+)-lactic acid, obtained by neutralisation of the acid of natural origin with a high purity potassium source. Lactate is produced naturally by living organisms as a by-product of the glycolysis. This product is used in food as a sodium free pathogen control agent and humectant. As an alternative to sodium lactate, it addresses the concerns of health organisations and consumers about reducing sodium intake. view less
Pumpable Shortening AAK AB Pumpable Shortening from AAK combines the functionality of a solid fat, margarine or shortening with the simplicity of handling liquid oil. Pumpable shortening is delivered to a tank installed at the customer’s premises and is ready for immediate use. The...view more Pumpable Shortening from AAK combines the functionality of a solid fat, margarine or shortening with the simplicity of handling liquid oil. Pumpable shortening is delivered to a tank installed at the customer’s premises and is ready for immediate use. The product is pumped straight into the process, without the need for time consuming conditioning and unwrapping. In addition, the time and cost for handling empty packaging is completely eliminated. This frees up valuable production time. view less
Request Sample Pyridoxal 5'-Phosphate (PLP) Hangzhou Rebtech Novel Material Co., Ltd. Pyridoxal 5'-phosphate PLP is the active form of Vitamin B6, which comprises three natural organic compounds , pyridoxal and pyridoxamine.
Request Sample Riboflavin 5'-Phosphate Sodium (FMN) Hangzhou Rebtech Novel Material Co., Ltd. Riboflavin 5'-Phosphate Sodium (FMN), also known as Vitamin B2, is an essential nutrient. It is commonly used for general food fortification and dietary supplement applications. This product is suitable for both solid and liquid formulations.
Request Sample Sodium Diacetate Jungbunzlauer International AG Sodium Diacetate is a free-flowing and readily available source of both acetic acid and sodium acetate. It is the molecular combination of neutral sodium acetate which holds the acetic acid inside the crystal lattice. The acid is firmly held, as evidenced...view more Sodium Diacetate is a free-flowing and readily available source of both acetic acid and sodium acetate. It is the molecular combination of neutral sodium acetate which holds the acetic acid inside the crystal lattice. The acid is firmly held, as evidenced by the negligible vinegar odour of the product. view less
Request Sample Sodium Gluconate Jungbunzlauer International AG Sodium gluconate is the sodium salt of gluconic acid which is obtained from glucose by fermentation. It possesses excellent sequestering activity for Iron and copper in acidic and neutral conditions and for calcium and magnesium in alkaline and highly alk...view more Sodium gluconate is the sodium salt of gluconic acid which is obtained from glucose by fermentation. It possesses excellent sequestering activity for Iron and copper in acidic and neutral conditions and for calcium and magnesium in alkaline and highly alkaline solutions. Suggested applications are for cost saving stabilizer for meat emulsions, controlled acidification for salami-type sausages, phosphate reduced cooked ham, and fits with sodium reduction strategies. Sodium gluconate reduces the bitterness of stevia, erythritol and important mineral salts, works as a buffer and balances sweetness and sourness in several beverages. view less
Request Sample Sodium L(+)-Lactate / Sodium Diacetate Jungbunzlauer International AG Sodium L(+)-Lactate / Sodium Diacetate is a blend of sodium lactate and sodium diacetate. Sodium L(+)-lactate is the sodium salt of L(+)-lactic acid, obtained by neutralisation of the acid of natural origin with a high purity sodium source. Lactate is pro...view more Sodium L(+)-Lactate / Sodium Diacetate is a blend of sodium lactate and sodium diacetate. Sodium L(+)-lactate is the sodium salt of L(+)-lactic acid, obtained by neutralisation of the acid of natural origin with a high purity sodium source. Lactate is produced naturally by living organisms as a by-product of the glycolysis. Sodium diacetate is a compound of acetic acid and sodium acetate. This blend is a safe and effective preservative for processed meat products. It suppresses the growth of pathogens and prolongs the product shelf life. view less
Request Sample Sodium L(+)-Lactate Food Grade Jungbunzlauer International AG Sodium L(+)-Lactate Food Grade is the sodium salt of L(+)-lactic acid, obtained by neutralisation of the acid of natural origin with a high purity sodium source. Lactate is produced naturally by living organisms as a by-product of the glycolysis. Jungbunz...view more Sodium L(+)-Lactate Food Grade is the sodium salt of L(+)-lactic acid, obtained by neutralisation of the acid of natural origin with a high purity sodium source. Lactate is produced naturally by living organisms as a by-product of the glycolysis. Jungbunzlauer sodium L(+)-lactate is a safe preservative with a high water holding capacity and buffering properties for food and personal care uses. view less
Specidol OL AAK AB Specidol OL is a vegetable oil blend with a neutral taste and no smell containing 22% omega-3 α-linolenic acid (ALA). This product is based on top quality non-GMO vegetable ingredients. It can replace all or part of the fat phase, giving the final product...view more Specidol OL is a vegetable oil blend with a neutral taste and no smell containing 22% omega-3 α-linolenic acid (ALA). This product is based on top quality non-GMO vegetable ingredients. It can replace all or part of the fat phase, giving the final product an added value as containing omega-3. Possible applications for Specidol OL are spreads, dairy products, salad dressings, bread etc. The product is stabilized and carefully handled during production. view less
Request Sample Tricalcium Citrate (TCC) Jungbunzlauer International AG Tricalcium Citrate (TCC) is produced by complete neutralization of citric acid with a calcium source. With its high calcium content of 21 %, TCC is the most economic calcium salt among the commonly used organic calcium salts. Due to its functional propert...view more Tricalcium Citrate (TCC) is produced by complete neutralization of citric acid with a calcium source. With its high calcium content of 21 %, TCC is the most economic calcium salt among the commonly used organic calcium salts. Due to its functional properties, high bioavailability and health benefits, TCC is widely used as a calcium source in foodstuffs, nutrional supplements, dietary products and pharmaceutical applications. view less
Request Sample Trimagnesium Citrate Anhydrous Jungbunzlauer International AG Trimagnesium Citrate Anhydrous is produced by complete neutralization of citric acid with a high purity magnesium source, subsequent precipitation and dehydration. The highly bioavailable organic magnesium salt is mainly used as mineral source in food, fo...view more Trimagnesium Citrate Anhydrous is produced by complete neutralization of citric acid with a high purity magnesium source, subsequent precipitation and dehydration. The highly bioavailable organic magnesium salt is mainly used as mineral source in food, food supplements, foods for particular nutritional purposes. Jungbunzlauer trimagnesium citrates are also used in personal care and pharmaceutical applications. view less