| Sodium Caseinate | Foodchem International Corporation | Sodium Caseinate is an excellent emulsifier and thickening agent that is commonly used in the food industry to improve the retention of fat in foods and water, prevent syneresis, contribute to the uniform distribution of the various ingredients in the foo...view more Sodium Caseinate is an excellent emulsifier and thickening agent that is commonly used in the food industry to improve the retention of fat in foods and water, prevent syneresis, contribute to the uniform distribution of the various ingredients in the food processing, and improve the texture and taste of food. It is often used in bread, biscuits, candy, cakes, ice cream, yogurt drinks, and margarine, gravy, fast food, meat and seafood products, view less | |
| Soy Protein Isolate | Shanghai Yancui Import and Export Corporation | Soy Protein Isolate is derived from quality non-GMO soybeans from northeast China. This product appears as a light yellow or milky white powder. It can be used in the processing of meat, fish products, dairy products, cooked wheat products, soft drinks, c...view more Soy Protein Isolate is derived from quality non-GMO soybeans from northeast China. This product appears as a light yellow or milky white powder. It can be used in the processing of meat, fish products, dairy products, cooked wheat products, soft drinks, children's foods, candies, nutritional foods, and modern functional foods. view less | |
| Vege-Coat | Garuda International, Inc. | Vege-Coat is an edible coating produced by combining the maize protein, zein, with other ingredients. It can significantly extend the shelf life of nut meats, prevent stickiness of licorice pieces, and coat nutritional supplements and pharmaceutical table...view more Vege-Coat is an edible coating produced by combining the maize protein, zein, with other ingredients. It can significantly extend the shelf life of nut meats, prevent stickiness of licorice pieces, and coat nutritional supplements and pharmaceutical tablets. The coating forms a shiny, transparent, elastic, film around food particulates, providing aesthetic and barrier qualities to ensure the maintenance of desirable flavor and texture. view less |
