Agar Agar is a complex polysaccharide extracted from Red Seaweed of the class Rhodophyceae. Due to its ability to form a firm thermo-reversible gel, one of the unique aspects of Agar is the temperature difference between its gelation point and melting po...view more
Agar Agar is a complex polysaccharide extracted from Red Seaweed of the class Rhodophyceae. Due to its ability to form a firm thermo-reversible gel, one of the unique aspects of Agar is the temperature difference between its gelation point and melting point. This stability can be utilized in many applications such as sugar glazes for doughnuts and pastries. Product is also used in non starch breads and desserts as a non-nutritive bulking agent to produce low calorie products. view less
Alginates are produced from the processing of brown sea weed, typically Macrocystis pyrefera. Product's ability to react with a divalent or trivalent metal ion (most commonly Calcium) to create a chemically set, irreversible gel has proved to be useful in...view more
Alginates are produced from the processing of brown sea weed, typically Macrocystis pyrefera. Product's ability to react with a divalent or trivalent metal ion (most commonly Calcium) to create a chemically set, irreversible gel has proved to be useful in many food applications. Has the ability to thicken, suspend, stabilize, or emulsify. Used in dry pudding mixes to bring about its instant set-up and helps maintain the smooth texture in frozen deserts. Also used in whipped toppings, beverages, dressing, sauces, pie fillings and spreads. view less
Asiago Cheese is a hard, straw to yellow colored, firm cheese with a nutty flavor. This product is most commonly used in French bread, meat dish, and snack platter applications.
Baby Swiss Cheese is a shiny, white, semi hard cheese with holes all over the body. It is smooth and buttery with a firm texture and mellow flavor. Baby Swiss Cheese is most commonly used in wine, fruit, and snack applications.
Blue/Bleu Cheese is veined, white cheese filled with blue-gray mold spots that have a pungent smell. It has an earthy, salty, and tangy flavor with a crumbly but firm texture. It is compatible with hamburgers, sandwiches, dark beers, soups, and salads.
Brick Cheese is a semi soft classic Wisconsin cheese that is off white to light yellow in color. It has a mild and sweet flavor with hints of nuttiness. Brick Cheese has a smooth texture making it compatible with dark beers, red wines, dried fruit, and me...view more
Brick Cheese is a semi soft classic Wisconsin cheese that is off white to light yellow in color. It has a mild and sweet flavor with hints of nuttiness. Brick Cheese has a smooth texture making it compatible with dark beers, red wines, dried fruit, and meats. view less
Carrageenan is an extract of red seaweeds of the Gigartinaceae, Solieriaceae, and Hypneaceae families. Key features include the ability to gel, thicken, and stabilize proteins. This product finds use in a wide range of applications, including dairy produc...view more
Carrageenan is an extract of red seaweeds of the Gigartinaceae, Solieriaceae, and Hypneaceae families. Key features include the ability to gel, thicken, and stabilize proteins. This product finds use in a wide range of applications, including dairy products, baked goods, beverages, powdered drinks, processed meats, and desserts. view less
Cheddar Cheese, Extra Sharp is a semi hard cheese with a distinctive yellow color that is caused by a tasteless vegetable dye. It is considered "extra sharp" when aged for nine months or more. Cheddar Cheese, Extra Sharp is compatible with whatever it is ...view more
Cheddar Cheese, Extra Sharp is a semi hard cheese with a distinctive yellow color that is caused by a tasteless vegetable dye. It is considered "extra sharp" when aged for nine months or more. Cheddar Cheese, Extra Sharp is compatible with whatever it is partnered with like salads, sandwiches, burgers, and snack platters. view less
Cheddar Cheese, Medium is a semi hard cheese with a distinctive yellow color that is caused by a tasteless vegetable dye. It is considered "medium" when aged for 60-120 days. Cheddar Cheese is compatible with whatever it is partnered with like salads, san...view more
Cheddar Cheese, Medium is a semi hard cheese with a distinctive yellow color that is caused by a tasteless vegetable dye. It is considered "medium" when aged for 60-120 days. Cheddar Cheese is compatible with whatever it is partnered with like salads, sandwiches, burgers, and snack platters. view less
Cheddar Cheese, Mild is a semi hard cheese with a distinctive yellow color that is caused by a tasteless vegetable dye. It is considered "mild" when it has been aged for 7-60 days. Cheddar Cheese, Mild is compatible with whatever it is partnered with, suc...view more
Cheddar Cheese, Mild is a semi hard cheese with a distinctive yellow color that is caused by a tasteless vegetable dye. It is considered "mild" when it has been aged for 7-60 days. Cheddar Cheese, Mild is compatible with whatever it is partnered with, such as salads, sandwiches, burgers, and snack platters. view less
Cheddar Cheese, Sharp is a semi hard cheese with a distinctive yellow color that is caused by a tasteless vegetable dye. It is considered "sharp" when aged for approximately six months. Cheddar Cheese is compatible with whatever it is partnered with like ...view more
Cheddar Cheese, Sharp is a semi hard cheese with a distinctive yellow color that is caused by a tasteless vegetable dye. It is considered "sharp" when aged for approximately six months. Cheddar Cheese is compatible with whatever it is partnered with like salads, sandwiches, burgers, and snack platters. view less
Colby Cheese is a semi soft cheese that has a straw to golden yellow color and is similar in taste to cheddar cheese. It has tiny openings in its appearance and is easy to slice. Colby Cheese is a more mild cheese that pairs well with meats and snack plat...view more
Colby Cheese is a semi soft cheese that has a straw to golden yellow color and is similar in taste to cheddar cheese. It has tiny openings in its appearance and is easy to slice. Colby Cheese is a more mild cheese that pairs well with meats and snack platters. view less
Colby-Monterey Jack Cheese, also known as Colby Jack Cheese, is a semi soft cheese that is usually a marbled white and yellow color with a mild taste. It has a soft texture and is easy to slice and melt. Colby-Monterey Jack Cheese is compatible with casse...view more
Colby-Monterey Jack Cheese, also known as Colby Jack Cheese, is a semi soft cheese that is usually a marbled white and yellow color with a mild taste. It has a soft texture and is easy to slice and melt. Colby-Monterey Jack Cheese is compatible with casseroles, sandwiches, and snack platters. view less
Cotija cheese is a hard cheese that has an extremely sharp flavor that can be described as fiery, yet salty. Typical applications include topping burritos, soups, salads, beans, tostadas, and tacos, in either a crumbled or grated form.
Cream Cheese is a soft cheese that is white in appearance. It is a light and spreadable cheese that has a slightly tart flavor. Cream Cheese is compatible with vegetables, snack platters, and various different baking goods.
Edam cheese is a semi hard cheese that generally finds itself as an addition on crackers and bread. It also partners well with wines and fruits, especially pears and apples.
Feta Cheese is a soft cheese that is pale white in color. It has a crumbly and moist texture that is often flavored with tomato basil. Feta Cheese is compatible with salads, pizzas, pastas, and fruits.
Fontina Cheese, Danish is a semi hard cheese with an off white to light yellow color and a smooth texture. It is a sharper-tasting cheese than its "Italian" variety. Fontina Cheese, Danish is compatible with fondue and light meats like veal or sliced pros...view more
Fontina Cheese, Danish is a semi hard cheese with an off white to light yellow color and a smooth texture. It is a sharper-tasting cheese than its "Italian" variety. Fontina Cheese, Danish is compatible with fondue and light meats like veal or sliced prosciutto. view less
Fontina Cheese, Italian is a semi hard cheese with an off white to light yellow color and a smooth texture. It is more buttery and smooth than the Danish and Swedish varieties. Fontina Cheese, Italian is compatible with fondue and light meats like veal or...view more
Fontina Cheese, Italian is a semi hard cheese with an off white to light yellow color and a smooth texture. It is more buttery and smooth than the Danish and Swedish varieties. Fontina Cheese, Italian is compatible with fondue and light meats like veal or sliced prosciutto. view less
Fontina Cheese, Swedish is a semi hard cheese with an off white to light yellow color and a smooth texture. It is a sharper-tasting cheese than its "Italian" variety. Fontina Cheese, Swedish is most commonly used in fondue and and paired with light meats ...view more
Fontina Cheese, Swedish is a semi hard cheese with an off white to light yellow color and a smooth texture. It is a sharper-tasting cheese than its "Italian" variety. Fontina Cheese, Swedish is most commonly used in fondue and and paired with light meats like veal or sliced prosciutto. view less
Gorgonzola Cheese is a veined cheese that is white in color. It is creamy, strong, and tangy in flavor. Gorgonzola Cheese is compatible with pasta, mashed potatoes, seafood, and crumbled on cooked red meats.
Gouda Cheese is a semi hard cheese that is light yellow in color and grows firmer with age. It is sometimes made with spices and peppers to enhance its light, nutty flavors. Gouda Cheese is compatible with hot meals like nachos and fondues due to its easy...view more
Gouda Cheese is a semi hard cheese that is light yellow in color and grows firmer with age. It is sometimes made with spices and peppers to enhance its light, nutty flavors. Gouda Cheese is compatible with hot meals like nachos and fondues due to its easy-to-melt body. view less
Guar Gum is obtained from the seeds of the Guar plant. During processing, the pod of the guar plant is stripped and the seeds (composed of hull, germ, and endosperm) are separated. It is the ground endosperm that makes up the commercial Guar Gum we use t...view more
Guar Gum is obtained from the seeds of the Guar plant. During processing, the pod of the guar plant is stripped and the seeds (composed of hull, germ, and endosperm) are separated. It is the ground endosperm that makes up the commercial Guar Gum we use today. Guar Gum is also a galacto-mannan, but is capable of creating a viscous colloidal solution in cold water. Guar can be utilized in many applications to bring about a smooth mouth feel, improve the body of thin and watery products, bind water to prevent ice crystal formation, or eliminate synerisis and weeping. Some uses are sauces, soups, ice cream, noodles, gravies, dough and bakery products. view less
Gum Arabic, also know as Gum Acacia, comes from the Acacia tree of the Legumiosae family. Gum Arabic is widely used as a stabilizing agent in oil in water emulsions. In food applications its use as an emulsifier helps to prevent flavor deterioration and ...view more
Gum Arabic, also know as Gum Acacia, comes from the Acacia tree of the Legumiosae family. Gum Arabic is widely used as a stabilizing agent in oil in water emulsions. In food applications its use as an emulsifier helps to prevent flavor deterioration and evenly distribute a flavor more effectively throughout a product. Aside from its use as an emulsifier, Gum Arabic can add stability to foams (as in beer and soft drinks) as well as creating thin transparent adhesive films for adding flavor to nuts and other products. view less
Gum Karaya is the dried exudate of the Sterculia urens tree found in India. Irregular shaped tears form upon drying and are picked and sorted based on size color and amount of bark. When processed to a powder, the color can vary depending on the amount ...view more
Gum Karaya is the dried exudate of the Sterculia urens tree found in India. Irregular shaped tears form upon drying and are picked and sorted based on size color and amount of bark. When processed to a powder, the color can vary depending on the amount of bark and other foreign organic matter. Gum Karaya is useful in many applications for its properties as a binding agent, adhesive and its ability to absorb large amounts of water. Much like Gum Tragacanth, Gum Karaya does not form a solution in the usual sense but absorbs water rapidly and swells to create the acidic colloidal solution. Some uses include salad dressings, meat binder and meringue. view less
Gum Tragacanth is an exudate of the Astragalus genus of plants in the Leguinosae family. the gum is exuded through breaks or wounds in the bark of the shrub. Upon hardening the Ribbon (the best commercial grade) and Flake are hand picked, sorted and fur...view more
Gum Tragacanth is an exudate of the Astragalus genus of plants in the Leguinosae family. the gum is exuded through breaks or wounds in the bark of the shrub. Upon hardening the Ribbon (the best commercial grade) and Flake are hand picked, sorted and further processed to its powder form. When water is added to Gum Tragacanth, a soft adhesive paste can be formed, typically at a 2 – 4 % concentration. This paste accounts for many of its uses in the food and pharmaceutical industries. While Gum Tragacanth solutions are slightly acidic with a pH of 5-6, Tragacanth is fairly stable down to extremely acid conditions of around 2.5. This low pH stability can be useful in stabilizing low pH sauces, dressings and other solutions. Gum Tragacanth is credited with showing good thickening, emulsification and suspending properties during heating and low pH situations. view less
Habanero Jack Cheese is a specialty cheese that is chalky white in color. It has a firm sliceable exterior and a mild but spicy smell. Habanero Jack Cheese is compatible with grilled cheeses, melted on breads, burgers, chicken, or to spice up lasagna.
Havarti Cheese is a semi soft cheese with a cream to yellow color. It is an interior-ripened cheese with a smooth and slightly brightened surfaced. Havarti Cheese is compatible with soups, fruits, and snack platters.
Horseradish White Cheddar Cheese is specialty cheese that is white in color. It is complimented with horseradish and chives to provide it with its unique flavor. Horseradish White Cheddar Cheese is compatible with sandwiches, burgers, grilled cheese, and ...view more
Horseradish White Cheddar Cheese is specialty cheese that is white in color. It is complimented with horseradish and chives to provide it with its unique flavor. Horseradish White Cheddar Cheese is compatible with sandwiches, burgers, grilled cheese, and stuffed in meats. view less
Locust Bean Gum, also referred to as Carob Bean Gum, comes for the carob tree (Ceratonia silisqua) of the family Leguminous. The gum itself is derived from the ground endosperm of the seeds contained in the pod shaped fruit of the tree. On its own is a ...view more
Locust Bean Gum, also referred to as Carob Bean Gum, comes for the carob tree (Ceratonia silisqua) of the family Leguminous. The gum itself is derived from the ground endosperm of the seeds contained in the pod shaped fruit of the tree. On its own is a neutral polymer. When used in combination with Carrageenan and Agar, Locust Bean Gum creates the synergistic effect of incorporating elasticity into these rigid gels. From meats to cheeses, bakery products and ice cream LBG adds a smooth texture, excellent water control, stability and binding without masking taste or flavor. view less
Marble Blue Cheese is a specialty cheese that has an appearance similar to blue cheese. It is compatible with burgers, buffalo chicken sandwiches, and paninis.
Menthol Crystals are produced from mint oils through the process of distillation, filtration and crystallization to obtain a purified product suitable for use in food and pharmaceutical applications. Menthol distinct flavor and fragrance has found its wa...view more
Menthol Crystals are produced from mint oils through the process of distillation, filtration and crystallization to obtain a purified product suitable for use in food and pharmaceutical applications. Menthol distinct flavor and fragrance has found its way into products such as perfumes, cough medicines, chewing gums and cigarettes. This aromatic crystallized oil is useful in many applications. view less
Monterey Jack Cheese is a semi soft cheese that is off white to pale yellow in color. It has a light creamy texture with a mild, buttery taste. Monterey Jack Cheese is compatible with things like macaroni and cheese, pizzas, and quesadillas.
Mozzarella Cheese is a semi soft cheese that is off white in color. It has a delicate and milky flavor with a smooth and soft texture. Mozzarella Cheese is compatible with pizza and other Italian style dishes.
Muenster Cheese is a semi soft cheese that has an orange rind exterior with a creamy white texture on the inside. It is mild in flavor and becomes creamier with age. Muenster Cheese is compatible with sandwiches, snack platters, and French breads.
Neufchatel Cheese is a soft cheese that is white in color. It is a light and spreadable cheese that is slightly tart in flavor. It is compatible with bagels, fruits, fresh breads, and various different baking recipes.
Parmesan Cheese is a hard cheese that is straw in color with a hard/grainy texture and is rich in flavor. It has a nutty, sweet, and buttery flavor. Parmesan Cheese is most commonly melted on top of meats, pastas, and pizzas.
Pectin is a structural component in combination with cellulose and starches food in all land based plants. Usually extracted for citrus peel, apple pomace and in some cases from sugar beet. The use of Pectin is largely associated with jellies, jams and ...view more
Pectin is a structural component in combination with cellulose and starches food in all land based plants. Usually extracted for citrus peel, apple pomace and in some cases from sugar beet. The use of Pectin is largely associated with jellies, jams and preservatives, but has also found many other uses. Confectionery products such as candies utilize Pectin as a gelling agent and for its ability to stabilize soluble solids, as well as in puddings, fruit toppings and pie fillings. view less
Pepper Jack Cheese is a semi soft cheese that is off white to pale yellow in color. It is made of Monterey Jack Cheese with hot peppers added for a spicier flavor. Pepper Jack Cheese is compatible with sandwiches and snack platters.
Provolone Cheese is a semi soft cheese that has an off-white color. It is a smooth textured cheese with a sharp, crisp flavor that becomes more distinct with age. Provolone Cheese is compatible with pizzas, light meats, veggies, fruit platters, and dark ...view more
Provolone Cheese is a semi soft cheese that has an off-white color. It is a smooth textured cheese with a sharp, crisp flavor that becomes more distinct with age. Provolone Cheese is compatible with pizzas, light meats, veggies, fruit platters, and dark beers. view less
Psyllium Husk Powder comes from a variety of plants belonging to the Plantago genus. The Psyllium Husk is produced by separating it from the seed by application of mechanical pressure to crack the coat, followed by boiling water and mechanical gravity se...view more
Psyllium Husk Powder comes from a variety of plants belonging to the Plantago genus. The Psyllium Husk is produced by separating it from the seed by application of mechanical pressure to crack the coat, followed by boiling water and mechanical gravity separation to remove the husk. In the case of powder, the husk is then further processed by milling and sifting to appropriate mesh size. Product is typically associated with its use as a laxative to relieve constipation and maintaining regularity. Though less common, Psyllium has seen some uses in other industries such as in food to increase dietary fiber content. Some uses are nutritional bars, protein shakes and cereals. view less
Queso Blanco is a soft cheese that is white in color. It is crumbly, has a slightly salty flavor, and is firm in texture. Queso Blanco is compatible with soups and dark beers.
Queso Quesadilla Cheese is a white semi soft cheese. It is a rich and creamy melting cheese. Queso Quesadilla Cheese is known for its application in quesadillas.
Ricotta Cheese is a soft cheese that has an off white color. It has a mild flavor with slightly sweet notes and a creamy texture. Ricotta Cheese is compatible with breads, dips, casseroles, and stuffings.
Romano Cheese is a hard, white, "Italian Style Cheese". It grows sharper and smokier in flavor with time. Romano Cheese is compatible with pastas, spaghettis, fried fish, and meats.
Sodium Carboxymethyl Cellulose of various grades can be produced. This anionic liner polymer has found many uses in technical applications, as a food additive and in the pharmaceutical industry. A white to cream powder can be made into cellulose gum wh...view more
Sodium Carboxymethyl Cellulose of various grades can be produced. This anionic liner polymer has found many uses in technical applications, as a food additive and in the pharmaceutical industry. A white to cream powder can be made into cellulose gum which has the ability to withstand boiling, freezing and even subfreezing temperatures for a short time allowing it to be a handy addition during the processing of specialty foods. The usage of CMC as a binder, thickener, stabilizer, or for water retention lead to its wide acceptance as a direct food additive. Some applications include frozen desserts, cake mixes, crackers, powdered soups and beverages. view less
Swiss Cheese is a semi hard cheese that is shiny white in color with holes all over the body. It is smooth and buttery with a firm texture and mellow flavor. Swiss Cheese is compatible with portabella mushrooms, white wines, and fruits.
Xanthan Gum is a microbial polysaccharide produced by the organism Xanthomonas capestris. Through fermentation in a medium containing carbohydrates, a suitable nitrogen source, dipotassium hydrogen phosphate and appropriate trace metals the microorganism...view more
Xanthan Gum is a microbial polysaccharide produced by the organism Xanthomonas capestris. Through fermentation in a medium containing carbohydrates, a suitable nitrogen source, dipotassium hydrogen phosphate and appropriate trace metals the microorganism is grown. The gum itself is recovered by alcohol precipitation, dried and milled to specification. An effective suspending agent due to its typical pseudoplastic characteristics, used as an emulsifier, stabilizer and thickener. Applications include syrups, low pH sauces, salad dressings and dry mix. view less
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