Injectable Isolated Soy Protein - TW920 appears as a light yellow to milky white powder with no peculiar smell. This product is designed for use in large-piece meat products, low-temperature barbeque products, reformed cheese and nutritional bars. It has ...view more
Injectable Isolated Soy Protein - TW920 appears as a light yellow to milky white powder with no peculiar smell. This product is designed for use in large-piece meat products, low-temperature barbeque products, reformed cheese and nutritional bars. It has good solubility, low viscosity, and it can disperse well in meat. view less
Potassium Sorbate is the potassium salt of sorbic acid, an organic compound. Used primarily as a preservative, it inhibits the growth of mold, yeast, and other microorganisms for shelf life stability. It is available in granular, powder, and bead versions...view more
Potassium Sorbate is the potassium salt of sorbic acid, an organic compound. Used primarily as a preservative, it inhibits the growth of mold, yeast, and other microorganisms for shelf life stability. It is available in granular, powder, and bead versions. This product is often used in applications such as cheese, wine, dried fruit, yogurt, pet foods, dried meats, soft drinks, and baked goods. view less
PROBIND CH is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. PROBIND...view more
PROBIND CH is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. PROBIND CH can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir as well as full-fat and skimmed yoghurts. view less
Probind CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. Pro...view more
Probind CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. Probind CH 2.0 can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir, as well as full-fat and skimmed yoghurts. view less
Scattered Isolated Soy Protein - TW950 appears as a light yellow or milky white powder with high solubility and dispersibility. This product is obtained from Non-GMO soybeans, and is most commonly used in the production of nutritional foods, dairy product...view more
Scattered Isolated Soy Protein - TW950 appears as a light yellow or milky white powder with high solubility and dispersibility. This product is obtained from Non-GMO soybeans, and is most commonly used in the production of nutritional foods, dairy products, health-care foods, beverage products and the production of soybean peptide. view less
Sorbic Acid is an organic compound primarily used as a preservative. It inhibits the growth of mold, yeast and other microorganisms for shelf life stability. This product is often used in foods such as cheese, dried fruit, yogurt, pet foods, dried meats, ...view more
Sorbic Acid is an organic compound primarily used as a preservative. It inhibits the growth of mold, yeast and other microorganisms for shelf life stability. This product is often used in foods such as cheese, dried fruit, yogurt, pet foods, dried meats, soft drinks, and baked goods. view less
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