| Calcium Gluconate | SDART International Inc | Calcium Gluconate is the calcium salt of gluconic acid. This product appears as a white crystalline powder and is odorless. This product has an assay of 99.0-102.0%. It can be used in food and beverage applications as a food additive, acidity regulator, f...展开 Calcium Gluconate is the calcium salt of gluconic acid. This product appears as a white crystalline powder and is odorless. This product has an assay of 99.0-102.0%. It can be used in food and beverage applications as a food additive, acidity regulator, firming agent, and sequestrant. 收起 | |
| Edible Gelatin (GPEG10-088) | Gelatin & Protein Co., Ltd | Edible Gelatin (GPEG10-088) is a beige to pale yellow powder or granule that is tasteless and odorless. It is derived from the processing of animal collagen and is used as a thickener, a gelling agent, a stabilizer, and an emulsifier. This product is used...展开 Edible Gelatin (GPEG10-088) is a beige to pale yellow powder or granule that is tasteless and odorless. It is derived from the processing of animal collagen and is used as a thickener, a gelling agent, a stabilizer, and an emulsifier. This product is used in yogurt, pate, marshmallows, gummy candies, soups, stews, salad dressings, and canned meats. 收起 | |
| Fat Encapsulated Citric Acid EncapsuLux LTCIT 610-3 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Citric Acid EncapsuLux LTCIT 610-3 is a time and temperature controlled release acidity regulator. Categorized as E330, it is used to protect sensitive proteins and extend shelf life in meat products, baked goods, batters and coatings, se...展开 Fat Encapsulated Citric Acid EncapsuLux LTCIT 610-3 is a time and temperature controlled release acidity regulator. Categorized as E330, it is used to protect sensitive proteins and extend shelf life in meat products, baked goods, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. The product is also used as a natural flavor enhancer and controlled flavor release agent. 收起 | |
| Fat Encapsulated Malic Acid EncapsuLux LTMA 610-4 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Malic Acid EncapsuLux LTMA 610-4 is a natural acidity regulator. Classified as E296, it is a time release and temperature release preservative in confectionery, meat products, baked goods, batters and coatings, seasonings and marinades, s...展开 Fat Encapsulated Malic Acid EncapsuLux LTMA 610-4 is a natural acidity regulator. Classified as E296, it is a time release and temperature release preservative in confectionery, meat products, baked goods, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. It also delays taste sensations and extends flavor release. 收起 | |
| Fat Encapsulated Salt, Sodium Chloride EncapsuLux LTSA 610-5 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Salt, Sodium Chloride EncapsuLux LTSA 610-5 is a slow time release and temperature related release salt. It protects protein in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, c...展开 Fat Encapsulated Salt, Sodium Chloride EncapsuLux LTSA 610-5 is a slow time release and temperature related release salt. It protects protein in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| Fat Encapsulated Sodium Bicarbonate EncapsuLux LTSBIC 610-2 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Sodium Bicarbonate EncapsuLux LTSBIC 610-2 is a time and temperature controlled chemical raising agent. Classified as E500, it is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and...展开 Fat Encapsulated Sodium Bicarbonate EncapsuLux LTSBIC 610-2 is a time and temperature controlled chemical raising agent. Classified as E500, it is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, health foods, vegetarian foods, and dairy products. 收起 | |
| Fat Encapsulated Sodium Diacetate EncapsuLux LTSDA 610-11 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Sodium Diacetate EncapsuLux LTSDA 610-11 is produced by cryogenically encapsulating the micro fine, food grade sodium diacetate with a low Trans, non-hydrogenated, vegetable fat. Classified as E262, it is used as an acidity regulator and ...展开 Fat Encapsulated Sodium Diacetate EncapsuLux LTSDA 610-11 is produced by cryogenically encapsulating the micro fine, food grade sodium diacetate with a low Trans, non-hydrogenated, vegetable fat. Classified as E262, it is used as an acidity regulator and preservative in meat products, baked goods, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. It is use as alternative to acetic acid and vinegar. 收起 | |
| Fat Encapsulated Sodium Propionate EncapsuLux LTSPROP 610-9 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Sodium Propionate EncapsuLux LTSPROP 610-9 is a food preservative. Classified as E 282, it is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, and vegetarian foods. | |
| Fat Encapsulated Sorbic Acid EncapsuLux LTSO 610-6 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Sorbic Acid EncapsuLux LTSO 610-6 is a temperature controlled release, water tolerant preservative that is a sorbic based alternative to propionates. Classified as E200, it is used in meat products, baked goods, confectionery, batters and...展开 Fat Encapsulated Sorbic Acid EncapsuLux LTSO 610-6 is a temperature controlled release, water tolerant preservative that is a sorbic based alternative to propionates. Classified as E200, it is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| Gelatin FG (80-280 Bloom) | Gelatin & Protein Co., Ltd | Gelatin FG (80-280 Bloom) is a beige to pale yellow powder or granule that is tasteless and odorless. It is derived from the processing of animal collagen and is used as a thickener, a gelling agent, a stabilizer, and an emulsifier. This product is used i...展开 Gelatin FG (80-280 Bloom) is a beige to pale yellow powder or granule that is tasteless and odorless. It is derived from the processing of animal collagen and is used as a thickener, a gelling agent, a stabilizer, and an emulsifier. This product is used in yogurt, pate, marshmallows, gummy candies, soups, stews, salad dressings, and canned meats. 收起 | |
| Gelatin for Candy (GPEG 10-088) | Gelatin & Protein Co., Ltd | Gelatin for Candy (GPEG10-088) is a beige to pale yellow powder or granule that is tasteless and odorless. It is derived from the processing of animal collagen and is used as a thickener, a gelling agent, a stabilizer, and an emulsifier. This product is u...展开 Gelatin for Candy (GPEG10-088) is a beige to pale yellow powder or granule that is tasteless and odorless. It is derived from the processing of animal collagen and is used as a thickener, a gelling agent, a stabilizer, and an emulsifier. This product is used in yogurt, pate, marshmallows, gummy candies, soups, stews, salad dressings, and canned meats. 收起 | |
| Glucono-delta-Lactone | Shanghai Yancui Import and Export Corporation | Glucono-delta-Lactone is also known as gluconolactone. This product appears as a white crystalline powder. It can be used as an acidulant in baked goods, fish products, desserts, and dressings. | |
| GRINDSTED® MCC SAV 11HS | DuPont Danisco | GRINDSTED® MCC SAV 11HS is a water dispersible microcrystalline cellulose in its colloidal form, where it has been coprocessed with cellulose gum in order to give a unique functionality. MCC is produced from one of nature’s most abundant raw material cell...展开 GRINDSTED® MCC SAV 11HS is a water dispersible microcrystalline cellulose in its colloidal form, where it has been coprocessed with cellulose gum in order to give a unique functionality. MCC is produced from one of nature’s most abundant raw material cellulose, which is present in all plants. GRINDSTED® MCC SAV 11HS is is a low viscosity type, which requires homogenization (>200 bar) or other high shear for full activation. This product is ideal for dressings, sauces, dips and soups. GRINDSTED® MCC SAV 11HS provides emulsion stability, improves cling, enables fat reduction, and adds creaminess. This product is Kosher and Halal certified, and is GMO free. 收起 | |
| GRINDSTED® MCC SAV 11LS | DuPont Danisco | GRINDSTED® MCC SAV 11LS is a water dispersible microcrystalline cellulose in its colloidal form, where it has been coprocessed with cellulose gum in order to give a unique functionality. GRINDSTED® MCC SAV 11LS is a low viscosity type, which requires low ...展开 GRINDSTED® MCC SAV 11LS is a water dispersible microcrystalline cellulose in its colloidal form, where it has been coprocessed with cellulose gum in order to give a unique functionality. GRINDSTED® MCC SAV 11LS is a low viscosity type, which requires low to moderate shear rates for full activation (high speed mixer approx. 10.000-20.000 rpm). GRINDSTED® MCC SAV 11LS is ideal for dressings, sauces, dips and soups. This product provides emulsion stability, improves cling, enables fat reduction, and adds creaminess. This product is Kosher and Halal certified, and is GMO free. 收起 | |
| GRINDSTED® MCC SAV 17HS | DuPont Danisco | GRINDSTED® MCC SAV 17HS is a water dispersible microcrystalline cellulose in its colloidal form, where it has been coprocessed with cellulose gum in order to give a unique functionality. GRINDSTED® MCC SAV 17HS is a high viscosity type, which requires hom...展开 GRINDSTED® MCC SAV 17HS is a water dispersible microcrystalline cellulose in its colloidal form, where it has been coprocessed with cellulose gum in order to give a unique functionality. GRINDSTED® MCC SAV 17HS is a high viscosity type, which requires homogenization (>200 bar) or other high shear for full activation. GRINDSTED® MCC SAV 17HS is ideal for dressings, sauces, dips and soups. This product provides emulsion stability, improves cling, enables fat reduction, and adds creaminess. This product is Kosher and Halal certified, and is GMO free. 收起 | |
| GRINDSTED® MCC SAV 17LS | DuPont Danisco | GRINDSTED® MCC SAV 17LS is a water dispersible microcrystalline cellulose in its colloidal form, where it has been coprocessed with cellulose gum in order to give a unique functionality. GRINDSTED® MCC SAV 17LS is a high viscosity type, which requires low...展开 GRINDSTED® MCC SAV 17LS is a water dispersible microcrystalline cellulose in its colloidal form, where it has been coprocessed with cellulose gum in order to give a unique functionality. GRINDSTED® MCC SAV 17LS is a high viscosity type, which requires low to moderate shear rates for full activation (high speed mixer approx. 10.000-20.000 rpm). GRINDSTED® MCC SAV 17LS provides emulsion stability, improves cling, enables fat reduction, and adds creaminess. This product is ideal for dressings, sauces, dips and soups. This product is Kosher and Halal certified, and is GMO free. 收起 | |
| Guar Gum | Arthur Branwell & Co. Ltd. | Guar Gum is an off-white powder derived from ground guar beans. Classified as E412, it is a free flowing agent used as a thickener and stabilizer in a variety of products, including sauces and dressings, instant soups, ice cream and frozen desserts, proce...展开 Guar Gum is an off-white powder derived from ground guar beans. Classified as E412, it is a free flowing agent used as a thickener and stabilizer in a variety of products, including sauces and dressings, instant soups, ice cream and frozen desserts, processed cheese and dairy products, bakery mixes, and meat products. 收起 | |
| Guar Gum | Foodchem International Corporation | Guar Gum is an extract of the guar bean. It appears as a free-flowing, off-white colored, coarse to fine ground powder. In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life. It is also used in dairy produ...展开 Guar Gum is an extract of the guar bean. It appears as a free-flowing, off-white colored, coarse to fine ground powder. In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life. It is also used in dairy products, it thickens milk, yogurt, kefir, and liquid cheese products. It can also help maintain homogeneity and texture of ice creams and sherbets, and it improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchup and others. This product is also used in dry soups, instant oatmeal, sweet desserts, canned fish, sauces, and frozen food items. 收起 | |
| Hydroxypropyl Methyl Cellulose | Ronas Chemicals Ind.Co.,Ltd. | Hydroxypropyl Methyl Cellulose is a white or light gray pellet or powder that is odorless, tasteless, and hardly dissolves in ethanol, ether, or acetone. It is a food additive used as an emulsifying agent and thickening agent in bakery products, dressings...展开 Hydroxypropyl Methyl Cellulose is a white or light gray pellet or powder that is odorless, tasteless, and hardly dissolves in ethanol, ether, or acetone. It is a food additive used as an emulsifying agent and thickening agent in bakery products, dressings, breaded foods, and salad dressings. 收起 | |
| HydroxyPropyl Methylcellulose (HPMC) | Arthur Branwell & Co. Ltd. | HydroxyPropyl Methylcellulose (HPMC) is a semisynthetic cellulose used as an alternative to animal gelatin. The product is off-white to beige powder. Classified as E464, it is used as an emulsifier in a variety of products, including salad dressings, mayo...展开 HydroxyPropyl Methylcellulose (HPMC) is a semisynthetic cellulose used as an alternative to animal gelatin. The product is off-white to beige powder. Classified as E464, it is used as an emulsifier in a variety of products, including salad dressings, mayonnaise, sauce mixes, ice cream, fillings, and gluten free breads. 收起 | |
| Jelly Powder JP-A-002 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Jelly Powder JP-A-002 is a compound powder that has a gel strength of 800 and mainly consists of konjac powder with carrageenan. This jelly powder has the characteristics of, good transparency, high gel strength, good mouth feeling, and no bitter taste. T...展开 Jelly Powder JP-A-002 is a compound powder that has a gel strength of 800 and mainly consists of konjac powder with carrageenan. This jelly powder has the characteristics of, good transparency, high gel strength, good mouth feeling, and no bitter taste. This product can be applied to, confectionery, bakery, dairy & cheese, meat, sauces, and dressings. 收起 | |
| Jelly Powder JP-B-001 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Jelly Powder JP-A-002 is a compound powder that has a gel strength of 500 and mainly consists of konjac powder with carrageenan. This jelly powder has the characteristics of, good transparency, high gel strength, good mouth feeling, and no bitter taste. T...展开 Jelly Powder JP-A-002 is a compound powder that has a gel strength of 500 and mainly consists of konjac powder with carrageenan. This jelly powder has the characteristics of, good transparency, high gel strength, good mouth feeling, and no bitter taste. This product can be applied to, confectionery, bakery, dairy & cheese, meat, sauces, and dressings. 收起 | |
| Jelly Powder JP-B-007 | Chengdu Xieli Konjac Scentific Planting & Processing Community Co., Ltd | Jelly Powder JP-A-002 is a compound powder that has a gel strength of 500 and mainly consists of konjac powder with carrageenan. This jelly powder has the characteristics of, good transparency, high gel strength, good mouth feeling, and no bitter taste. T...展开 Jelly Powder JP-A-002 is a compound powder that has a gel strength of 500 and mainly consists of konjac powder with carrageenan. This jelly powder has the characteristics of, good transparency, high gel strength, good mouth feeling, and no bitter taste. This product can be applied to, confectionery, bakery, dairy & cheese, meat, sauces, and dressings. 收起 | |
| Konservit KVT | Henning Würzer | Konservit KVT prolongs the keeping quality of food. It can be used for all foods to be preserved without heating, e.g. fish products, salads, dressings. eggs, etc. This white, crystalline substance exhibits a neutral smell and acidic taste. The source mat...展开 Konservit KVT prolongs the keeping quality of food. It can be used for all foods to be preserved without heating, e.g. fish products, salads, dressings. eggs, etc. This white, crystalline substance exhibits a neutral smell and acidic taste. The source material includes additives to reduce-pH-value, and the country of origin is Germany. Konservit KVT is completely soluble in water. Konservit is a versatile product offering a variety of uses for pre-packed salads, savory marinades for fresh fish, and sour marinades for frozen fish. It can also be applied as a mild flavor additive to marinades, dried vegetables, fresh vegetables, rice and noodles, canned meat and sausages. 收起 | |
| Lactic Acid | H & A Canada | Lactic Acid is a colorless or yellowish liquid with a characteristic odor. It is soluble in water and is produced by fermentation using biological engineering technology with starch as raw materials. Applications: used as ph adjusting or correcting agent ...展开 Lactic Acid is a colorless or yellowish liquid with a characteristic odor. It is soluble in water and is produced by fermentation using biological engineering technology with starch as raw materials. Applications: used as ph adjusting or correcting agent in food (such as bakery, cheese, olives, pickles and relishes, salad dressing), pharmaceutical, wine and other industries. 收起 | |
| Locust Bean (Carob) Gum | Arthur Branwell & Co. Ltd. | Locust Bean (Carob) Gum is a seed gum derived from milled carob seeds. It is a white to yellow-white powder. Classified as E410, the product is used as a thickener, stabilizer, gelling agent, and an emulsifier in cream cheese, meat products, ice cream, sa...展开 Locust Bean (Carob) Gum is a seed gum derived from milled carob seeds. It is a white to yellow-white powder. Classified as E410, the product is used as a thickener, stabilizer, gelling agent, and an emulsifier in cream cheese, meat products, ice cream, salad dressings, and sauces. 收起 | |
| Modified Starch | Foodchem International Corporation | Modified Starch is a starch derivative that is added to frozen products to prevent them from dripping when defrosted. Modified starch, bonded with phosphate, allows the starch to absorb more water and keeps the ingredients together. Modified starch acts a...展开 Modified Starch is a starch derivative that is added to frozen products to prevent them from dripping when defrosted. Modified starch, bonded with phosphate, allows the starch to absorb more water and keeps the ingredients together. Modified starch acts as an emulsifier for French dressing by enveloping oil droplets and suspending them in the water. 收起 | |
| Mono Propylene Glycol | Foodchem International Corporation | Mono Propylene Glycol is a colorless liquid with steady viscosity and good water absorption. It is often used as a solvent for food colourings and flavourings, and is also classified as a humectant food additive in baked goods and salad dressings. | |
| Natamycin | Lanzhou WeiRi Bio-Engineering Co., Ltd. | Natamycin is a cream-colored to slightly yellow powder with a moisture content of between 6% and 9%. This product is the world's only approved anti-fungal food bio-preservative. Natamycin is most commonly used as a food preservative in cheese, meat, cak...展开 Natamycin is a cream-colored to slightly yellow powder with a moisture content of between 6% and 9%. This product is the world's only approved anti-fungal food bio-preservative. Natamycin is most commonly used as a food preservative in cheese, meat, cake, fruit juice, sauce, salad, and salted product applications. 收起 | |
| NIKKOL TL - 10F | Nikko Chemicals Co., Ltd. | NIKKOL TL - 10F is a liquid Polysorbate 20 with an HLB value of 16.9. This polysorbate is an O/W emulsifier for ice cream or salad dressings that regulates crystal formation. | |
| NIKKOL TO - 10F | Nikko Chemicals Co., Ltd. | NIKKOL TO - 10F is a Polysorbate 80 paste with an HLB value of 14.9. This polysorbate is an O/W emulsifier for ice cream or salad dressings that regulates crystal formation. | |
| NIKKOL TO - 30F | Nikko Chemicals Co., Ltd. | NIKKOL TO - 30F is a Polysorbate 65 paste with an HLB value of 10.5. This polysorbate is an O/W emulsifier for ice cream or salad dressings that regulates crystal formation. | |
| NIKKOL TS - 10F | Nikko Chemicals Co., Ltd. | NIKKOL TS - 10F is a liquid Polysorbate 60 with an HLB value of 15.6. This polysorbate is an O/W emulsifier for ice cream or salad dressings that regulates crystal formation. | |
| Pectin | Arthur Branwell & Co. Ltd. | Pectin is a plant extract that is white to light brown powder derived from primarily citrus fruits. Classified as E440, it is used as an emulsifier in jams, marmalades, fruit and confectionery jellies, yogurt and dairy drinks, whipped cream, milk gels and...展开 Pectin is a plant extract that is white to light brown powder derived from primarily citrus fruits. Classified as E440, it is used as an emulsifier in jams, marmalades, fruit and confectionery jellies, yogurt and dairy drinks, whipped cream, milk gels and desserts, and salad dressings. 收起 | |
| Plantéria™ CF | Handary | Plantéria™ CF is a water-soluble extract of citrus fruits based on GRAS ingredients of glycerine, bioflavonoids, polyphenols and ascorbic acid, and is mainly used as a multi-hurdle preservation ingredient in a variety of foods. This product allows cont...展开 Plantéria™ CF is a water-soluble extract of citrus fruits based on GRAS ingredients of glycerine, bioflavonoids, polyphenols and ascorbic acid, and is mainly used as a multi-hurdle preservation ingredient in a variety of foods. This product allows control over challenging spoilage yeasts, molds, Grampositive and Gram-negative bacteria, it improves oxidative stability, it is a multi-component system that provides robust efficacy and has a natural, sustainable solution with a clean label. 收起 | |
| Polygel VP-168 | Polygal AG | Polygel VP-168 is a versatile stabiliser for cold and hot processed mayonnaises, salad creams and dressings. | |
| POLYGUM EXT-112 | Polygal AG | Polygum EXT-112 is a gum Tragacanth Powder according to the requirements of FCC and EEC (E-413). Medium / high grade quality from European Production. It can be used as an emulsifier, thickener, stabilizer, and textural additive. | |
| POLYGUM EXT-119 | Polygal AG | Polygum EXT-119 is a gum tragacanth powder according to the requirements of FCC / EEC (E-413). It can be used as an emulsifier, thickener, stabilizer, and texturant additive in the food industry. | |
| Polylysine | ProFood International, Inc. | Polylysine is a natural, slightly bitter, hydroscopic, water-soluble, light yellow powder. This product is most commonly used in food additive and food preservative applications. | |
| Potassium Sorbate | SDART International Inc | Potassium Sorbate is the potassium salt of sorbic acid. This product appears as a white crystalline grain. It can be used as an inhibitor of molds and yeasts in food and beverage products, and can be used as a component in herbal dietary supplements. | |
| Propylene Glycol Alginate | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Propylene Glycol Alginate is a white powder that is used to give yogurt a good texture and taste, increase the performance of bubbles in beer, and acts as an excellent stabilizer and emulsifier in salad dressing and other foods. | |
| Propylene Glycol Alginate (PGA) | Foodchem International Corporation | Propylene Glycol Alginate (PGA) appears as an off-white to white powder. It has a particle size of 95% pass 80 mesh. This product is often used as an emulsifier, stabilizer, and thickener in dairy products, yogurt, jellies, ice cream and salad dressings. | |
| Propylene Glycol Alginate (PGA), 1000-1500cps | Foodchem International Corporation | Propylene Glycol Alginate (PGA), 1000-1500cps appears as an off-white to white powder. It has a viscosity of approximately 1000-1500mPa.s and a particle size of 95% pass 60 mesh. This product is often used as an emulsifier, stabilizer, and thickener in da...展开 Propylene Glycol Alginate (PGA), 1000-1500cps appears as an off-white to white powder. It has a viscosity of approximately 1000-1500mPa.s and a particle size of 95% pass 60 mesh. This product is often used as an emulsifier, stabilizer, and thickener in dairy products, yogurt, jellies, ice cream and salad dressings. 收起 | |
| Propylene Glycol Alginate (PGA), 400-800cps | Foodchem International Corporation | Propylene Glycol Alginate (PGA), 400-800cps appears as an off-white to white powder. It has a viscosity of approximately 400-800mPa.s and a particle size of 95% pass 60 mesh. This product is often used as an emulsifier, stabilizer, and thickener in dairy ...展开 Propylene Glycol Alginate (PGA), 400-800cps appears as an off-white to white powder. It has a viscosity of approximately 400-800mPa.s and a particle size of 95% pass 60 mesh. This product is often used as an emulsifier, stabilizer, and thickener in dairy products, yogurt, jellies, ice cream and salad dressings. 收起 | |
| PureCircle® NSF-01 | Prinova | PureCircle® NSF-01 is a stevia-derived natural flavoring substance that is 330 times sweeter than sugar. Delivering up front sweetness, this product is best for citrus and tropical flavor applications. | |
| PureCircle® NSF-03 | Prinova | PureCircle® NSF-03 is a stevia-derived natural flavoring substance that is 100 times sweeter than sugar. Enhancing salt, spice, and brown flavors, this product is best for savory, dairy, and cocoa applications. | |
| PureCircle® NSF-04 | Prinova | PureCircle® NSF-04 is a stevia-derived natural flavoring substance that is 140 times sweeter than sugar. Providing profile parity to sugar across attributes and working to enhance fruity notes, this product can be used in a variety of applications. | |
| PureCircle® NSF-05 | Prinova | PureCircle® NSF-05 is a stevia-derived natural flavoring substance that is 100 times sweeter than sugar. Providing acid profile modification and synergies with other sweeteners, this product can be used in a variety of applications. | |
| PureCircle® Reb A 97% | Prinova | PureCircle® Reb A 97% is a high purity stevia leaf extract that is 290 times sweeter than sugar. It features relatively low aftertaste and blends well with other sweeteners. This product is ideal for high end applications such as nutritional powders, bars...展开 PureCircle® Reb A 97% is a high purity stevia leaf extract that is 290 times sweeter than sugar. It features relatively low aftertaste and blends well with other sweeteners. This product is ideal for high end applications such as nutritional powders, bars, beverages, syrups, salad dressings, sauces, and yogurts. 收起 | |
| PureCircle® SG95 | Prinova | PureCircle® SG95 is a blend of 9 different steviol glycosides (stevia leaf extracts) that is 220 times sweeter than sugar. Featuring a rounded natural sweetness that works with complex systems and enhances salt and acidity, this product is especially good...展开 PureCircle® SG95 is a blend of 9 different steviol glycosides (stevia leaf extracts) that is 220 times sweeter than sugar. Featuring a rounded natural sweetness that works with complex systems and enhances salt and acidity, this product is especially good for savory applications. 收起 | |
| Red Yeast Rice Powder | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Red Yeast Rice Powder is a pure natural red pigment that finds use in a wide variety of applications, including ham, sausage, bacon, cakes, candy, noodles, health food & beverages, syrups, wine, and vinegar. | |
| Reducit® Sodium Acid Sulfate | Mantrose-Haeuser | Reducit® Sodium Acid Sulfate is a natural food-grade acidifier with a unique range of properties used to prolong the freshness and reduce the salt, fat and preservatives content of foods in applications such as cut potatoes and other cut produce, sauces, ...展开 Reducit® Sodium Acid Sulfate is a natural food-grade acidifier with a unique range of properties used to prolong the freshness and reduce the salt, fat and preservatives content of foods in applications such as cut potatoes and other cut produce, sauces, dressings, soups, fillings and mayonnaise. Reducit® is a safe replacement for sodium metabisulfites and in liquid systems boosts the flavor of salt allowing for significant sodium reductions. In beverages and flavors, Reducit effectively lowers pH without the undesirable taste impact and compatibility limitations of other acidulants. 收起 | |
| Sodium Benzoate BP98/USP24 | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Sodium Benzoate BP98/USP24 is a white powder used as a preservative. It is bacteriostatic and fungistatic under acidic conditions. It is used most prevalently in acidic foods such as salad dressings (vinegar), carbonated drinks (carbonic acid), jams and ...展开 Sodium Benzoate BP98/USP24 is a white powder used as a preservative. It is bacteriostatic and fungistatic under acidic conditions. It is used most prevalently in acidic foods such as salad dressings (vinegar), carbonated drinks (carbonic acid), jams and fruit juices (citric acid), pickles (vinegar), and condiments. 收起 | |
| Sodium CarboxyMethyl Cellulose (CMC) | Arthur Branwell & Co. Ltd. | Sodium CarboxyMethyl Cellulose (CMC) is a hydrocolloid derived from cellulose. Classified as E466, it serves as an emulsifier in ice cream, yoghurt, salad dressings, beverages, and meat products. | |
| Sodium Hexametaphosphate | Reephos Chemical Co., Ltd. | Sodium Hexametaphosphate is a white powder that is water soluble. It is a food additive used as a curing agent, emulsifier and sequestrate. It is used in cheese, sour creams, yogurts, ice-creams, whipped topping, artificial maple syrup, packaged egg whit...展开 Sodium Hexametaphosphate is a white powder that is water soluble. It is a food additive used as a curing agent, emulsifier and sequestrate. It is used in cheese, sour creams, yogurts, ice-creams, whipped topping, artificial maple syrup, packaged egg whites, frozen desserts, gelatin desserts, salad dressing, breakfast cereal, fruit jelly, packaged vegetables, cured meats, roast beef, seafood, fish fillets, herring, milk-based beverages, and in dough and flour mixes. 收起 | |
| VIDOCREM A | UNIPEKTIN AG | VIDOCREM A is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 40-80 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often use...展开 VIDOCREM A is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 40-80 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in yogurt, vinaigrette, mayonnaise, and ketchup. 收起 | |
| VIDOCREM C | UNIPEKTIN AG | VIDOCREM C is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 450-550 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often u...展开 VIDOCREM C is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 450-550 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in yoghurt, mayonnaise, and vinaigrette. 收起 | |
| VIDOCREM D | UNIPEKTIN AG | VIDOCREM D is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 900-1100 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often ...展开 VIDOCREM D is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 900-1100 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in vinaigrette, mayonnaise, yoghurt, and ketchup. 收起 | |
| VIDOCREM E | UNIPEKTIN AG | VIDOCREM E is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 1400-1600 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often...展开 VIDOCREM E is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 1400-1600 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in ketchup, mayonnaise, and vinaigrette. 收起 | |
| VIDOCREM F | UNIPEKTIN AG | VIDOCREM F is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 1800-2200 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often...展开 VIDOCREM F is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 1800-2200 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in mayonnaise, vinaigrette, and yoghurt. 收起 | |
| VIDOCREM G | UNIPEKTIN AG | VIDOCREM G is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2400-2800 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often...展开 VIDOCREM G is a stabilizing, binding and thickening agent for the food industry. It has a cold viscosity of 2400-2800 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in yoghurt, ketchup, mayonnaise, and vinaigrette. 收起 | |
| VIDOCREM G150 | UNIPEKTIN AG | VIDOCREM G150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2400-2800 mPa.s.This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is ofte...展开 VIDOCREM G150 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2400-2800 mPa.s.This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in vinaigrette and mayonnaise. 收起 | |
| VIDOGUM L 175 | UNIPEKTIN AG | VIDOGUM L 175 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2400-3000 mPa.s. This product is a white to cream-colored with a neutral flavor, and the transparency of the solution is cloudy. It is often used...展开 VIDOGUM L 175 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2400-3000 mPa.s. This product is a white to cream-colored with a neutral flavor, and the transparency of the solution is cloudy. It is often used in mayonnaise, vinaigrette, and yogurt. 收起 | |
| VIDOGUM L 175/2800 | UNIPEKTIN AG | VIDOGUM L 175/2800 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2600-3000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It i...展开 VIDOGUM L 175/2800 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 2600-3000 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in vinaigrette and mayonnaise. 收起 | |
| VIDOGUM L 200 | UNIPEKTIN AG | VIDOGUM L 200 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1700-2300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is oft...展开 VIDOGUM L 200 is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1700-2300 mPa.s. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in jellies, mayonnaise, and vinaigrette. 收起 | |
| VIDOGUM L CON | UNIPEKTIN AG | VIDOGUM L CON is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1900-2500. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often use...展开 VIDOGUM L CON is a stabilizing, binding and thickening agent for the food industry. It has a hot viscosity of 1900-2500. This product is a white to cream-colored powder with a neutral flavor, and the transparency of the solution is cloudy. It is often used in vinaigrette, mayonnaise, ice cream and yogurt. 收起 | |
| White NisinA®+ | Handary | White NisinA®+ is a broad-spectrum bacteriocin produced by strains of Lactococcus lactis subsp. Lactis via submerged fermentation with renewable, non-GMO vegetal materials. The product provides the highest protection against grampositive bacteria due to i...展开 White NisinA®+ is a broad-spectrum bacteriocin produced by strains of Lactococcus lactis subsp. Lactis via submerged fermentation with renewable, non-GMO vegetal materials. The product provides the highest protection against grampositive bacteria due to its higher solubility and diffusion, and enhanced its clean applications due to its clear aqueous solution with negligible sedimentation. This product has a few key benefits including a pure vegetable-sourced Nisin, increased product shelf life and it is more than 6 times higher protection against grampositive bacteria than traditional nisin. It maintains the visual appeal and taste of the product, has an enhanced application to clean food, no or negligible sedimentation and a clear and taste-neutral solution. 收起 | |
| Xanthan Gum | Arthur Branwell & Co. Ltd. | Xanthan Gum is a microbial gum derived from fermented glucose, sucrose, or lactose. Classified as E415, the product is used as a thickening agent in sauces, dressings, fillings, instant soups, beverages, ice cream, and dairy products. | |
| Xanthan Gum, Food Grade | SDART International Inc | Xanthan Gum, Food Grade, is a seaweed derivative. This product appears as a white or light-yellow free-flowing powder. It can be used in food and beverage applications as an emulsifier and to increase viscosity. Xanthan Gum, Food Grade is commonly used in...展开 Xanthan Gum, Food Grade, is a seaweed derivative. This product appears as a white or light-yellow free-flowing powder. It can be used in food and beverage applications as an emulsifier and to increase viscosity. Xanthan Gum, Food Grade is commonly used in salad dressings, sauces, frozen foods, and beverages. 收起 | |
| Ziboxan® AF80-Xanthan Gum Food Grade | Deosen Biochemical Ltd. | Ziboxan® AF80-Xanthan Gum Food Grade is a cream colored powdered xanthan gum that is produced by the fermentation of corn starch and beans protein. This neutral solution is used in food preparation as a stabilizer, thickener, and emulsifier. It can be use...展开 Ziboxan® AF80-Xanthan Gum Food Grade is a cream colored powdered xanthan gum that is produced by the fermentation of corn starch and beans protein. This neutral solution is used in food preparation as a stabilizer, thickener, and emulsifier. It can be used in the production of breads, pasta, salad dressings, ice cream, and low or no-fat dairy products. 收起 | |
| Ziboxan® BT-Xanthan Gum Food Grade | Deosen Biochemical Ltd. | Ziboxan® BT-Xanthan Gum Food Grade is a cream colored powdered xanthan gum that is produced by the fermentation of corn starch and beans protein. This solution is brine tolerant and can be used in food preparation as a stabilizer, thickener, and emulsifie...展开 Ziboxan® BT-Xanthan Gum Food Grade is a cream colored powdered xanthan gum that is produced by the fermentation of corn starch and beans protein. This solution is brine tolerant and can be used in food preparation as a stabilizer, thickener, and emulsifier. It can be used in the production of breads, pasta, salad dressings, ice cream, and low or no-fat dairy products. 收起 | |
| Ziboxan® F200-Xanthan Gum Food Grade | Deosen Biochemical Ltd. | Ziboxan® F200-Xanthan Gum Food Grade is a cream colored powdered xanthan gum that is produced by the fermentation of corn starch and beans protein. This neutral solution is used in food preparation as a stabilizer, thickener, and emulsifier. It can be use...展开 Ziboxan® F200-Xanthan Gum Food Grade is a cream colored powdered xanthan gum that is produced by the fermentation of corn starch and beans protein. This neutral solution is used in food preparation as a stabilizer, thickener, and emulsifier. It can be used in the production of breads, pasta, salad dressings, ice cream, and low or no-fat dairy products. 收起 | |
| Ziboxan® F6070-Xanthan Gum Food Grade | Deosen Biochemical Ltd. | Ziboxan® F6070-Xanthan Gum Food Grade is a cream colored powder that is produced by the fermentation of corn starch and beans protein. This neutral solution is suitable for use in food as a stabilizer, thickener, and emulsifier. It can be used in the prod...展开 Ziboxan® F6070-Xanthan Gum Food Grade is a cream colored powder that is produced by the fermentation of corn starch and beans protein. This neutral solution is suitable for use in food as a stabilizer, thickener, and emulsifier. It can be used in the production of bread, pastas, salad dressings, ice cream, and low or no-fat dairy products. 收起 | |
| Ziboxan® F80-Xanthan Gum Food Grade | Deosen Biochemical Ltd. | Ziboxan® F80-Xanthan Gum Food Grade is a cream colored powder that is produced by the fermentation of corn starch and beans protein. This neutral solution is suitable for use in food as a stabilizer, thickener, and emulsifier. It can be used in the produc...展开 Ziboxan® F80-Xanthan Gum Food Grade is a cream colored powder that is produced by the fermentation of corn starch and beans protein. This neutral solution is suitable for use in food as a stabilizer, thickener, and emulsifier. It can be used in the production of bread, pastas, salad dressings, ice cream, and low or no-fat dairy products. 收起 | |
| Ziboxan® FT-Xanthan Gum Food Grade Transparent | Deosen Biochemical Ltd. | Ziboxan® FT-Xanthan Gum Rapid Dispersible is a cream colored powder. It is used to produce a transparent xanthan gum which is derived by fermentation of sucrose and bean protein. It is suitable for use in food as a stabilizer, thickener, and emulsifier. I...展开 Ziboxan® FT-Xanthan Gum Rapid Dispersible is a cream colored powder. It is used to produce a transparent xanthan gum which is derived by fermentation of sucrose and bean protein. It is suitable for use in food as a stabilizer, thickener, and emulsifier. It can be used in the production of bread, pastas, salad dressings, ice cream, and low or no-fat dairy products. 收起 | |
| Ziboxan® LD-Xanthan Gum Food Grade | Deosen Biochemical Ltd. | Ziboxan® LD-Xanthan Gum Food Grade is a cream colored powdered xanthan gum that is produced by the fermentation of corn starch and beans protein. This neutral solution is used in food preparation as a stabilizer, thickener, and emulsifier. It can be used ...展开 Ziboxan® LD-Xanthan Gum Food Grade is a cream colored powdered xanthan gum that is produced by the fermentation of corn starch and beans protein. This neutral solution is used in food preparation as a stabilizer, thickener, and emulsifier. It can be used in the production of breads, pasta, salad dressings, ice cream, and low or no-fat dairy products. This product can be used in functional foods applications. 收起 | |
| Ziboxan® RD-Xanthan Gum Rapid Dispersible | Deosen Biochemical Ltd. | Ziboxan® RD-Xanthan Gum Rapid Dispersible is a cream colored powder. This rapid dispersive xanthan gum is produced by the fermentation of corn starch and bean protein. It is a neutral solution that is suitable for use in food as a stabilizer, thickener, a...展开 Ziboxan® RD-Xanthan Gum Rapid Dispersible is a cream colored powder. This rapid dispersive xanthan gum is produced by the fermentation of corn starch and bean protein. It is a neutral solution that is suitable for use in food as a stabilizer, thickener, and emulsifier. It can be used in the production of bread, pastas, salad dressings, ice cream, and low or no-fat dairy products. 收起 | |
| Ziboxan® SF-Xanthan Gum Food Grade | Deosen Biochemical Ltd. | Ziboxan® SF-Xanthan Gum Food Grade is a cream colored powdered xanthan gum that is produced by the fermentation of corn starch and beans protein. This solution has a low viscosity and smooth flow. It is used in food preparation as a stabilizer and emulsif...展开 Ziboxan® SF-Xanthan Gum Food Grade is a cream colored powdered xanthan gum that is produced by the fermentation of corn starch and beans protein. This solution has a low viscosity and smooth flow. It is used in food preparation as a stabilizer and emulsifier. It can be used in the production of breads, pasta, salad dressings, ice cream, and low or no-fat dairy products. 收起 |
