| Bovine Lime Bone Gelatin 100-120 Bloom | Nutra Food Ingredients, LLC | Bovine Lime Bone Gelatin 100-120 Bloom is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow bone. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product find...展开 Bovine Lime Bone Gelatin 100-120 Bloom is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow bone. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product finds use in applications like gel caps, nutritional bars, meat products, desserts, dairy products, confectionery (such as gummy candies), cereals, and baked goods. 收起 | |
| Bovine Lime Bone Gelatin 120-140 Bloom | Nutra Food Ingredients, LLC | Bovine Lime Bone Gelatin 120-140 Bloom is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow bone. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product find...展开 Bovine Lime Bone Gelatin 120-140 Bloom is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow bone. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product finds use in applications like gel caps, nutritional bars, meat products, desserts, dairy products, confectionery (such as gummy candies), cereals, and baked goods. 收起 | |
| Bovine Lime Bone Gelatin 150-170 Bloom | Nutra Food Ingredients, LLC | Bovine Lime Bone Gelatin 150-170 Bloom is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow bone. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product find...展开 Bovine Lime Bone Gelatin 150-170 Bloom is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow bone. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product finds use in applications like gel caps, nutritional bars, meat products, desserts, dairy products, confectionery (such as gummy candies), cereals, and baked goods. 收起 | |
| Bovine Lime Bone Gelatin 170-190 Bloom | Nutra Food Ingredients, LLC | Bovine Lime Bone Gelatin 170-190 Bloom is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow bone. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product find...展开 Bovine Lime Bone Gelatin 170-190 Bloom is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow bone. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product finds use in applications like gel caps, nutritional bars, meat products, desserts, dairy products, confectionery (such as gummy candies), cereals, and baked goods. 收起 | |
| Bovine Lime Bone Gelatin 190-210 Bloom | Nutra Food Ingredients, LLC | Bovine Lime Bone Gelatin 190-210 Bloom is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow bone. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product find...展开 Bovine Lime Bone Gelatin 190-210 Bloom is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow bone. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product finds use in applications like gel caps, nutritional bars, meat products, desserts, dairy products, confectionery (such as gummy candies), cereals, and baked goods. 收起 | |
| Bovine Lime Bone Gelatin 210-230 Bloom | Nutra Food Ingredients, LLC | Bovine Lime Bone Gelatin 210-230 Bloom is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow bone. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product find...展开 Bovine Lime Bone Gelatin 210-230 Bloom is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow bone. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product finds use in applications like gel caps, nutritional bars, meat products, desserts, dairy products, confectionery (such as gummy candies), cereals, and baked goods. 收起 | |
| Bovine Lime Bone Gelatin 240-260 Bloom | Nutra Food Ingredients, LLC | Bovine Lime Bone Gelatin 240-260 Bloom is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow bone. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product find...展开 Bovine Lime Bone Gelatin 240-260 Bloom is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow bone. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product finds use in applications like gel caps, nutritional bars, meat products, desserts, dairy products, confectionery (such as gummy candies), cereals, and baked goods. 收起 | |
| Bovine Skin Gelatin (80-260 Bloom) | Nutra Food Ingredients, LLC | Bovine Skin Gelatin (80-260 Bloom) is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow skin. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product finds us...展开 Bovine Skin Gelatin (80-260 Bloom) is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from cow skin. It functions as a stabilizer, thickener, texturizer, fat replacement, and binding agent. This product finds use in applications like gel caps, nutritional bars, meat products, desserts, dairy products, confectionery (such as gummy candies), cereals, and baked goods. 收起 | |
| Fish Gelatin | Nutra Food Ingredients, LLC | Fish Gelatin is a protein product produced by partial hydrolysis of collagen rich fish scale material. It is used as a stabilizer, thickener and binding agent in food. | |
| Pork Skin Gelatin, Type A Gelatin | Nutra Food Ingredients, LLC | Pork Skin Gelatin, Type A Gelatin is a protein ingredient produced by partial hydrolysis of collagen rich pork skins. It is used as a stabilizer, thickener and binding agent in various food applications. | |
| Verol N-90 | Lasenor | Verol N-90 is distilled monoglyceride (E-471) made from fully hydrogenated palm oil. The product This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol N-90 works as dispersing, wetting and emulsifying agen...展开 Verol N-90 is distilled monoglyceride (E-471) made from fully hydrogenated palm oil. The product This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol N-90 works as dispersing, wetting and emulsifying agent in many food goods. It reduces interfacial tension between water phase and fat phase in emulsions, providing a fine water droplet dispersion. Thus, can be used as a universal emulsifier. It is an excellent anti-staling agent of wide application in bread and pastry. Improves crumb softness and promotes uniform crumb structure. Dosage: 0.3-1.0% of flour. Its anti-caking capacity makes it useful for candies and soft sweets. Dosage: 0.1-0.2%. 收起 | |
| Verol P | Lasenor | Verol P is polyglycerol ester of fatty acids (E-475) that is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. It is an aerating agent to be used in cake gels and cake shortenings. The dosage, based on total product, is 0,...展开 Verol P is polyglycerol ester of fatty acids (E-475) that is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. It is an aerating agent to be used in cake gels and cake shortenings. The dosage, based on total product, is 0,3-0,5%, which allows obtaining a well-aerated cake batter and perfect crumb in the cake. Usually, it is used in combination with Verol N-90 (E-471). Added in a dosage of 0.5-1.0% in PVC films, the product Verol P migrates to the film surface and interacts with water, decreasing its surface tension and conferring antifogging properties. 收起 |
