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AA Nopal powder (40 mesh) América Alimentos AA Nopal powder (40 mesh) is inspected, washed, disinfected, and dried. The nopal is then ground and sifted, with uniform green to yellow-green particles. Nopal (cactus) belongs to the Opuntia genus, Opuntioideae subfamily and Cactaceae Family, which con...展开 AA Nopal powder (40 mesh) is inspected, washed, disinfected, and dried. The nopal is then ground and sifted, with uniform green to yellow-green particles. Nopal (cactus) belongs to the Opuntia genus, Opuntioideae subfamily and Cactaceae Family, which consist of more than 300 species. 收起
Agave Inulin América Alimentos Agave Inulin is a natural functional food. It is a complex of soluble/inulin dietary fiber. It is obtained by a physical process of extraction and purification of the juice of the blue agave plant.
Agave Syrup América Alimentos Agave Syrup is produced by hydrolysis of fructans stored in the maguey plant. It is 1.4 times sweeter than sucrose sweetener.
Calcium Citrate Laiwu Taihe Biochemistry Co., Ltd Calcium Citrate is a white, slightly deliquescent, odorless powder. In the food industry, it is used as a chelant, buffer agent, coagulant, and a calcareous intensified agent.
Citric Acid Anhydrous Laiwu Taihe Biochemistry Co., Ltd Citric Acid Anhydrous is a colorless or white crystalline powder. It is used as an acidulant, flavoring agent, preservative, and anti-staling agent in the food and beverage industry.
Citric Acid Monohydrate Laiwu Taihe Biochemistry Co., Ltd Citric Acid Monohydrate is a colorless to white crystalline powder. It is used as an acidulant, flavoring agent, preservative, and anti-staling agent in the food and beverage industry.
Concentrate Soy Protein Shandong Yuxin Bio-Tech Co., Ltd. Concentrate Soy Protein is made by removing a portion of the carbohydrates from dehulled and defatted soybeans. It is light yellow in appearance and comes in powder form. It has no peculiar odor and no foreign matters. This product is used in meat product...展开 Concentrate Soy Protein is made by removing a portion of the carbohydrates from dehulled and defatted soybeans. It is light yellow in appearance and comes in powder form. It has no peculiar odor and no foreign matters. This product is used in meat products, hot dogs, ham, bakery products, and vegetarian food. 收起
Cracked Brown Mustard Seed #303 G.S. Dunn Dry Mustard Millers Cracked Brown Mustard Seed #303 is a natural, yellow, mild strength, cracked/crushed yellow mustard seed milled from #1CW brown mustard seed with the hulls cracked and not removed. It contains a minimum volatile oil amount of 0.4%. Cracked Brown Mustard S...展开 Cracked Brown Mustard Seed #303 is a natural, yellow, mild strength, cracked/crushed yellow mustard seed milled from #1CW brown mustard seed with the hulls cracked and not removed. It contains a minimum volatile oil amount of 0.4%. Cracked Brown Mustard Seed #303 provides a clean, characteristic mustard flavor and is most commonly used in mustard and salad dressing applications. 收起
Cracked Oriental Mustard Seed #302 G.S. Dunn Dry Mustard Millers Cracked Oriental Mustard Seed #302 is a natural, yellow, mild strength, cracked/crushed yellow mustard seed milled from #1CW Oriental mustard seed with the hulls cracked and not removed. It contains a minimum volatile oil amount of 0.4%. Cracked Oriental ...展开 Cracked Oriental Mustard Seed #302 is a natural, yellow, mild strength, cracked/crushed yellow mustard seed milled from #1CW Oriental mustard seed with the hulls cracked and not removed. It contains a minimum volatile oil amount of 0.4%. Cracked Oriental Mustard Seed #302 provides a clean, characteristic mustard flavor and is most commonly used in mustard and salad dressing applications. View All Descriptions 收起
Cracked Yellow Mustard Seed #301 G.S. Dunn Dry Mustard Millers Cracked Yellow Mustard Seed #301 is a natural, yellow, mild strength, cracked/crushed yellow mustard seed milled from #1CW yellow mustard seed with the hulls cracked and not removed. It contains a trace amount of volatile oil. Cracked Yellow Mustard See...展开 Cracked Yellow Mustard Seed #301 is a natural, yellow, mild strength, cracked/crushed yellow mustard seed milled from #1CW yellow mustard seed with the hulls cracked and not removed. It contains a trace amount of volatile oil. Cracked Yellow Mustard Seed #301 provides a clean, characteristic mustard flavor and is most commonly used in mustard and salad dressing applications. 收起
Cyamostab Rama Industries Cyamostab is an ice cream stabilizer with a high molecular weigh whose principal property is to bind water that regulates food consistency. This hydrophobic capacity, together with a high viscosifying and texturing ability, ensure that the product preserv...展开 Cyamostab is an ice cream stabilizer with a high molecular weigh whose principal property is to bind water that regulates food consistency. This hydrophobic capacity, together with a high viscosifying and texturing ability, ensure that the product preserves its integrity and stability during storage. It can be used to improve storage stability, body, texture, and to increase mix viscosity among other benefits. 收起
Deactivated Fine Yellow Mustard #615 G.S. Dunn Dry Mustard Millers Deactivated Fine Yellow Mustard #615 is a pale yellow, bland strength, fine ground yellow mustard seed that has had the enzyme "myrosinade" deactivated from within it. Deactivated Fine Yellow Mustard #615 provides a clean flavor and is most commonly used ...展开 Deactivated Fine Yellow Mustard #615 is a pale yellow, bland strength, fine ground yellow mustard seed that has had the enzyme "myrosinade" deactivated from within it. Deactivated Fine Yellow Mustard #615 provides a clean flavor and is most commonly used in mayonnaise, sauce, bakery product, and tomato based sauce applications. 收起
Deactivated Yellow Mustard #601 G.S. Dunn Dry Mustard Millers Deactivated Yellow Mustard #601 is a pale yellow, bland strength, yellow mustard seed that has had the enzyme "myrosinade" deactivated from within it. Deactivated Yellow Mustard #601 provides a clean flavor and is most commonly used in meat product appli...展开 Deactivated Yellow Mustard #601 is a pale yellow, bland strength, yellow mustard seed that has had the enzyme "myrosinade" deactivated from within it. Deactivated Yellow Mustard #601 provides a clean flavor and is most commonly used in meat product applications. 收起
Defatted Soya Flour Shandong Yuxin Bio-Tech Co., Ltd. Defatted Soya Flour is made by pressing the oil from hulled soy beans. It is often used to improve the quality and flavor of flour products, dairy products, candies, and raw materials for hydrated vegetables.
Fine Ground Mixed Mustard Bran #411 G.S. Dunn Dry Mustard Millers Fine Ground Mixed Mustard Bran #411 is a natural, light brownish yellow mustard bran with a clean characteristic mustard bran flavor. It is milled from the hulls of #1CW yellow and Oriental mustard seed from which most of the flour has been removed, with...展开 Fine Ground Mixed Mustard Bran #411 is a natural, light brownish yellow mustard bran with a clean characteristic mustard bran flavor. It is milled from the hulls of #1CW yellow and Oriental mustard seed from which most of the flour has been removed, with none of the fixed oil removed. Fine Ground Mixed Mustard Bran #411 is most commonly used as a bulking and thickening agent in food applications. 收起
Gely Guar Gelymar Gely Guar is guar gum, a natural polysaccharide of high molecular weight that is obtained from the endosperm of the seed of Cyamopsis tetragronolobus, a plant in the Leguminosea family. This product appears as a white to tan powder, and is composed of a ...展开 Gely Guar is guar gum, a natural polysaccharide of high molecular weight that is obtained from the endosperm of the seed of Cyamopsis tetragronolobus, a plant in the Leguminosea family. This product appears as a white to tan powder, and is composed of a galactomannan comprised of mannose and galactose monomers with low protein content. It disperses and hydrates in cold and hot water, being insoluble in organic solvents. Gely Guar hydrates easily, giving high viscosity at low concentrations. Its viscosity depends on pH, temperature, agitation time and particle size. This product can fruitfully combine with xanthan gum, producing a notable increase in viscosity. It can be used in dairy products such as processed cheese and in bakery applications that contribute to higher yield and dough elasticity. It can also be used in meat products as a thickener, as a thickener and stabilizer in fruit juices, and in dressings and sauces. 收起
Gely Tara Gelymar Gely Tara is tara gum, a natural polysaccharide of high molecular weight, obtained from the seed of the plant Caesalpinia spinosa. This product appears as a white to light yellow galactomannan powder, made of monomers of mannose and galactose with low pr...展开 Gely Tara is tara gum, a natural polysaccharide of high molecular weight, obtained from the seed of the plant Caesalpinia spinosa. This product appears as a white to light yellow galactomannan powder, made of monomers of mannose and galactose with low protein content. It has similar characteristics to guar gum and locust bean gum. Gely Tara totally hydrates without the need of heating, simply by agitation at high speed. It can be fruitfully combined with kappa carrageenan and xanthan gum, which increases the gel strength and reduces syneresis. This product has a non-ionic nature and is compatible with practically all the hydrocolloids of vegetal origin, besides starches and carboxymethyl cellulose. It can be used in ice creams, processed cheese, bread making, meat emulsions, canned meat, stabilization of juices and fruit beverages, sauces and dressings. 收起
Gely Xan Gelymar Gely Xan is xanthan gum, a natural polysaccharide of high molecular weight, produced by the fermentation of glucose with the microorganism Xanthomonas campestris. This product is built by D-glucose monomers. It appears as a white to light yellow powder....展开 Gely Xan is xanthan gum, a natural polysaccharide of high molecular weight, produced by the fermentation of glucose with the microorganism Xanthomonas campestris. This product is built by D-glucose monomers. It appears as a white to light yellow powder. Gely Xan is soluble both in cold and hot water, stable to a wide interval of acidity and resists freezing and thawing processes. The effect of temperatures, pH and high salt concentrations on xanthan gum dispersions is very low. Gely Xan has synergy with other hydrocolloids, especially galactomannans with which it forms gels. It can be used in ketchup, salad dressings, mayonnaise, ice creams, dairy desserts, and low-calorie products. 收起
Ground #1 Yellow Mustard #201 G.S. Dunn Dry Mustard Millers Ground #1 Yellow Mustard #201 is a natural, yellow, mild strength, whole ground mustard seed with a trace amount of volatile oil. It is milled from #1CW yellow mustard seed with the hull ground and not removed. Ground #1 Yellow Mustard #201 is most comm...展开 Ground #1 Yellow Mustard #201 is a natural, yellow, mild strength, whole ground mustard seed with a trace amount of volatile oil. It is milled from #1CW yellow mustard seed with the hull ground and not removed. Ground #1 Yellow Mustard #201 is most commonly used in mustard and salad dressing applications. 收起
Ground #4 Yellow Mustard #204 G.S. Dunn Dry Mustard Millers Ground #4 Yellow Mustard #204 is a natural, yellow, mild strength, ground whole yellow mustard seed powder with a trace amount of volatile oil. It is milled from #4CW yellow mustard seed with the hull ground and not removed. Ground #4 Yellow Mustard #20...展开 Ground #4 Yellow Mustard #204 is a natural, yellow, mild strength, ground whole yellow mustard seed powder with a trace amount of volatile oil. It is milled from #4CW yellow mustard seed with the hull ground and not removed. Ground #4 Yellow Mustard #204 provides a clean, characteristic mustard flavor and is most commonly used in meat product and prepared mustard applications. 收起
Ground Brown Mustard #203 G.S. Dunn Dry Mustard Millers Ground Brown Mustard #203 is a natural, brown with yellow specks, medium to hot strength, ground brown mustard seed with a minimum volatile oil content of 0.4%. It is milled from #1CW brown mustard seed with the hull ground and not removed. Ground Brown...展开 Ground Brown Mustard #203 is a natural, brown with yellow specks, medium to hot strength, ground brown mustard seed with a minimum volatile oil content of 0.4%. It is milled from #1CW brown mustard seed with the hull ground and not removed. Ground Brown Mustard #203 is most commonly used in meat product and prepared mustard applications. 收起
Ground Mustard Seed #205 G.S. Dunn Dry Mustard Millers Ground Mustard Seed #205 is a natural, yellow, mild to medium strength, whole ground mustard seed with a minimum volatile oil amount of 0.3%. It is milled from #1CW yellow and Oriental mustard seed with the hull ground and not removed. Ground Mustard Seed...展开 Ground Mustard Seed #205 is a natural, yellow, mild to medium strength, whole ground mustard seed with a minimum volatile oil amount of 0.3%. It is milled from #1CW yellow and Oriental mustard seed with the hull ground and not removed. Ground Mustard Seed #205 is most commonly used in mustard and salad dressing applications. 收起
Ground Oriental Mustard #202 G.S. Dunn Dry Mustard Millers Ground Oriental Mustard #202 is a natural, yellow, medium to hot strength, whole ground mustard seed with a minimum volatile oil amount of 0.7%. It is milled from #1CW Oriental mustard seed with the hull ground and not removed. Ground Oriental Mustard #20...展开 Ground Oriental Mustard #202 is a natural, yellow, medium to hot strength, whole ground mustard seed with a minimum volatile oil amount of 0.7%. It is milled from #1CW Oriental mustard seed with the hull ground and not removed. Ground Oriental Mustard #202 is most commonly used in mustard and salad dressing applications. 收起
Iota Carrageenan Gelymar Iota Carrageenan is a natural polysaccharide present in certain varieties of red seaweeds that is capable of forming viscous colloidal dispersions or gels in aqueous and/or milk media. This product is composed of polygalactans, which are lineal polymers o...展开 Iota Carrageenan is a natural polysaccharide present in certain varieties of red seaweeds that is capable of forming viscous colloidal dispersions or gels in aqueous and/or milk media. This product is composed of polygalactans, which are lineal polymers of alternating molecules of D-galactose and 3.6 anhydrogalactose. It is a carrageenan that forms very elastic gels in water and in milk, characterized by a very low syneresis, having a content of 30-32% ester sulfate and 28-32% 3.6 anhydrogalactose. These gels are thixotropic, such that when they are subjected to agitation, they behave as a viscous dispersion. When they are left to rest, they recover their elastic solid behavior, allowing its use in products packed at low temperature that regain their firmness within the container. Iota Carrageenans also have very good stability to freeze-thawing cycles, preventing syneresis and ice formation in frozen products and retaining their creaminess. It can be used as a gelling agent, a thickener, a stabilizer, and suspension agent. 收起
Isolated Soy Protein (ISP-YX2000) Shandong Yuxin Bio-Tech Co., Ltd. Isolated Soy Protein (ISP-YX2000) is a protein isolated from the soybean, and it is a dusty product. This product has good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of the products, and enhance wat...展开 Isolated Soy Protein (ISP-YX2000) is a protein isolated from the soybean, and it is a dusty product. This product has good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of the products, and enhance water absorption of baked food and pastry. It is often used in high-temperature meat products, minced ham sausages, emulsified sausages and tumbled products. 收起
Isolated Soy Protein (ISP-YX2001) Shandong Yuxin Bio-Tech Co., Ltd. Isolated Soy Protein (ISP-YX2001) is a protein isolated from the soybean, and it is a non-dusty product. This product has good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of the products, and enhance...展开 Isolated Soy Protein (ISP-YX2001) is a protein isolated from the soybean, and it is a non-dusty product. This product has good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of the products, and enhance water absorption of baked food and pastry. It is often used in high-temperature meat products, minced ham sausages, and emulsified sausages. 收起
Isolated Soy Protein (ISP-YX4000) Shandong Yuxin Bio-Tech Co., Ltd. Isolated Soy Protein (ISP-YX4000) is a protein isolated from the soybean. This product has good dispersibility and water solubility, it also is a non-dusty product. It is often used in solid beverages.
Isolated Soy Protein (ISP-YX6000) Shandong Yuxin Bio-Tech Co., Ltd. Isolated Soy Protein (ISP-YX6000) is a protein that is isolated from the soybean. This product has good dispersibility and dissolubility that can evenly distribute throughout the meat products. It is often used in low temperature meat products, such as sa...展开 Isolated Soy Protein (ISP-YX6000) is a protein that is isolated from the soybean. This product has good dispersibility and dissolubility that can evenly distribute throughout the meat products. It is often used in low temperature meat products, such as sausages and nice crispy bacon. 收起
Isolated Soy Protein (ISP-YX7000) Shandong Yuxin Bio-Tech Co., Ltd. Isolated Soy Protein (ISP-YX7000) is a protein isolated from the soybean. This product has good solubility and excellent stability of emulsification. It is often used in dairy products and lactic acid drinks.
Kappa I Carrageenan Gelymar Kappa I Carrageenan is a natural polysaccharide present in certain varieties of red seaweeds that is capable of forming viscous colloidal dispersions or gels in aqueous and/or milk media. This product is composed of polygalactans, which are lineal polyme...展开 Kappa I Carrageenan is a natural polysaccharide present in certain varieties of red seaweeds that is capable of forming viscous colloidal dispersions or gels in aqueous and/or milk media. This product is composed of polygalactans, which are lineal polymers of alternating molecules of D-galactose and 3-6 anhydrogalactose. It has a very high ability to gel, giving water or milk gels a high strength, since it has a content of ester sulfate of 24-25% and from 35-40% of anhydrous calactose that imparts this property. The high gel strength allows one to employ low dosages to get the desired firmness. Water dispersions that are not subjected to heating give a very low viscosity. Kappa I Carrageenan gels are firm, brittle, and have moderate syneresis. Kappa I Carrageenan can be used as a gelling agent, a thickener, a stabilizer, and as a suspension agent. 收起
Kappa II Carrageenan Gelymar Kappa II Carrageenan is a natural polysaccharide present in certain varieties of red seaweeds that is capable of forming viscous colloidal dispersions or gels in aqueous and/or milk media. This product is composed of polygalactans, which are lineal polyme...展开 Kappa II Carrageenan is a natural polysaccharide present in certain varieties of red seaweeds that is capable of forming viscous colloidal dispersions or gels in aqueous and/or milk media. This product is composed of polygalactans, which are lineal polymers of alternating molecules of D-galactose and 3-6 anhydrogalactose. This product is obtained only from cold water red seaweeds and is characterized by a high reactivity with milk proteins. It has a content of ester sulfate of 25-28% and is 32-34% 3-6 anhydrous galactose that has influence on the viscosity and characteristics of the gel. Kappa II Carrageenan gels are firm and elastic and have less syneresis than gels made with Kappa I carrageenan. It can be used as a gelling agent, a thickener, a stabilizer, and a suspension agent, particularly for chocolate milk. 收起
Lambda Carrageenan Gelymar Lambda Carrageenan is a natural polysaccharide present in some varieties of red algae, capable of forming colloidal dispersions or viscous gels in aqueous and/or milk media. This product is a polygalactose, linear polymers of alternating molecules of D-g...展开 Lambda Carrageenan is a natural polysaccharide present in some varieties of red algae, capable of forming colloidal dispersions or viscous gels in aqueous and/or milk media. This product is a polygalactose, linear polymers of alternating molecules of D-galactose and 3.6 anhydrogalactose. It is the only carrageenan that requires temperature for hydration because it has a content of about 35% ester sulfate and a low percentage of 3.6 anhydrogalactose confers its high hydration in water and cold milk, imparting high viscosity of these systems. Lambda Carrageenan is highly recommended for instant powder products where it is required to develop body without heating. 收起
Mixed Mustard Bran #401 G.S. Dunn Dry Mustard Millers Mixed Mustard Bran #401 is a natural, light brownish yellow, medium strength, ground mustard bran milled from the hulls of #1CW yellow and Oriental mustard seeds. It has a minimum volatile oil content of 0.4%. Yellow bran is highly functional having the ...展开 Mixed Mustard Bran #401 is a natural, light brownish yellow, medium strength, ground mustard bran milled from the hulls of #1CW yellow and Oriental mustard seeds. It has a minimum volatile oil content of 0.4%. Yellow bran is highly functional having the ability to hold up to 9 times its weight in water, and is widely used as a natural thickener in sauces. Mixed Mustard Bran #401 provides a clean, characteristic mustard bran flavor and is most commonly used as a bulking and thickening agent, as well as a seed extender. 收起
Nopal Powder (80 mesh) América Alimentos Nopal Powder (80 mesh) is inspected, washed, disinfected, and dried. The nopal is then ground and sifted, with uniform green to yellow-green particles. Nopal (cactus) belongs to the Opuntia genus, Opuntioideae subfamily and Cactaceae Family, which consist...展开 Nopal Powder (80 mesh) is inspected, washed, disinfected, and dried. The nopal is then ground and sifted, with uniform green to yellow-green particles. Nopal (cactus) belongs to the Opuntia genus, Opuntioideae subfamily and Cactaceae Family, which consist of more than 300 species. 收起
Oriental Mustard Bran #403 G.S. Dunn Dry Mustard Millers Oriental Mustard Bran #403 is a natural, light brownish yellow, hot strength, ground mustard bran milled from the hulls of #1CW Oriental mustard seed. It has a maximum volatile oil content of 0.6%. Oriental Mustard Bran #403 provides a clean, characteri...展开 Oriental Mustard Bran #403 is a natural, light brownish yellow, hot strength, ground mustard bran milled from the hulls of #1CW Oriental mustard seed. It has a maximum volatile oil content of 0.6%. Oriental Mustard Bran #403 provides a clean, characteristic mustard bran flavor and is most commonly used as a bulking agent as well as a seed extender. 收起
Pure Mustard Flour #101 G.S. Dunn Dry Mustard Millers Pure Mustard Flour #101 is a natural, yellow, finely ground, medium to hot strength mustard powder with a volatile oil content of 0.55-0.65%. Pure Mustard Flour #101 contains a clean, characteristic hot mustard flavor and is most commonly used in salad d...展开 Pure Mustard Flour #101 is a natural, yellow, finely ground, medium to hot strength mustard powder with a volatile oil content of 0.55-0.65%. Pure Mustard Flour #101 contains a clean, characteristic hot mustard flavor and is most commonly used in salad dressing and mayonnaise applications. 收起
Pure Mustard Flour #103 G.S. Dunn Dry Mustard Millers Pure Mustard Flour #103 is a natural, yellow, medium strength, finely ground mustard powder with a volatile oil content of 0.45-0.55%. Pure Mustard Flour #103 contains a clean, characteristic hot mustard flavor and is most commonly used in sauce, mustard...展开 Pure Mustard Flour #103 is a natural, yellow, medium strength, finely ground mustard powder with a volatile oil content of 0.45-0.55%. Pure Mustard Flour #103 contains a clean, characteristic hot mustard flavor and is most commonly used in sauce, mustard, batter system, predust, and spice blend applications. 收起
Pure Mustard Flour #105 G.S. Dunn Dry Mustard Millers Pure Mustard Flour #105 is a natural, yellow, mild to medium strength finely ground mustard powder with a volatile oil content of 0.25-0.35%. Pure Mustard Flour #105 has a clean, characteristic hot mustard flavor and is most commonly used in the producti...展开 Pure Mustard Flour #105 is a natural, yellow, mild to medium strength finely ground mustard powder with a volatile oil content of 0.25-0.35%. Pure Mustard Flour #105 has a clean, characteristic hot mustard flavor and is most commonly used in the production of mustards and mild mustard sauces. 收起
Pure Mustard Flour #110 G.S. Dunn Dry Mustard Millers Pure Mustard Flour #110 is a natural, yellow, hot strength, finely ground mustard powder with a volatile oil content of 0.65-0.75%. Pure Mustard Flour #110 contains a clean characteristic hot mustard flavor and is most commonly used in barbecue sauce, Ch...展开 Pure Mustard Flour #110 is a natural, yellow, hot strength, finely ground mustard powder with a volatile oil content of 0.65-0.75%. Pure Mustard Flour #110 contains a clean characteristic hot mustard flavor and is most commonly used in barbecue sauce, Chinese sauce, and wasabi paste applications. 收起
Pure Mustard Flour #111 G.S. Dunn Dry Mustard Millers Pure Mustard Flour #111 is a natural, yellow, hot strength, finely ground mustard powder with a volatile oil content of 0.75-0.85%. Pure Mustard Flour #111 contains a clean, characteristic hot mustard flavor and is most commonly used in English-style mus...展开 Pure Mustard Flour #111 is a natural, yellow, hot strength, finely ground mustard powder with a volatile oil content of 0.75-0.85%. Pure Mustard Flour #111 contains a clean, characteristic hot mustard flavor and is most commonly used in English-style mustard applications. 收起
Pure Mustard Flour #117 G.S. Dunn Dry Mustard Millers Pure Mustard Flour #117 is a natural, yellow, very hot strength, finely ground yellow and oriental mustard seed powder with a minimum volatile oil content of 0.75%. Pure Mustard Flour #117 provides a clean, characteristic hot mustard flavor and is most c...展开 Pure Mustard Flour #117 is a natural, yellow, very hot strength, finely ground yellow and oriental mustard seed powder with a minimum volatile oil content of 0.75%. Pure Mustard Flour #117 provides a clean, characteristic hot mustard flavor and is most commonly used in barbecue sauce, Chinese sauce, and wasabi paste applications. 收起
Pure Oriental Mustard Flour #107 G.S. Dunn Dry Mustard Millers Pure Oriental Mustard Flour #107 is a natural, yellow, very hot strength, finely ground mustard powder with a minimum volatile oil content of 0.75%. Pure Oriental Mustard Flour #107 contains a clean, characteristic hot mustard flavor and is most commonly...展开 Pure Oriental Mustard Flour #107 is a natural, yellow, very hot strength, finely ground mustard powder with a minimum volatile oil content of 0.75%. Pure Oriental Mustard Flour #107 contains a clean, characteristic hot mustard flavor and is most commonly used in barbecue sauce, Chinese sauce, and wasabi paste applications. 收起
Pure Oriental Mustard Flour #107F G.S. Dunn Dry Mustard Millers Pure Oriental Mustard Flour #107F is a natural, yellow, very hot strength, finely ground mustard powder with a minimum volatile oil content of 0.90%. Pure Oriental Mustard Flour #107F contains a clean, characteristic hot mustard flavor and is most commonl...展开 Pure Oriental Mustard Flour #107F is a natural, yellow, very hot strength, finely ground mustard powder with a minimum volatile oil content of 0.90%. Pure Oriental Mustard Flour #107F contains a clean, characteristic hot mustard flavor and is most commonly used in barbecue sauce, Chinese sauce, and wasabi paste applications. 收起
Pure Yellow Mustard Flour #106 G.S. Dunn Dry Mustard Millers Pure Yellow Mustard Flour #106 is a yellow, mild strength finely ground mustard powder with a characteristic hot mustard flavor. Pure Yellow Mustard Flour #106 is most commonly used in salad dressing, salad cream, mayonnaise, and mustard production appli...展开 Pure Yellow Mustard Flour #106 is a yellow, mild strength finely ground mustard powder with a characteristic hot mustard flavor. Pure Yellow Mustard Flour #106 is most commonly used in salad dressing, salad cream, mayonnaise, and mustard production applications. 收起
Refined Tamarind Gum - Food Grade Rama Industries Refined Tamarind Gum - Food Grade is the predominant polysaccharide of the seed of the tamarind tree. This product is used in confections, jams and jellies and as stabilisers in ice creams and mayonnaise. Refined Tamarind Gum - Food Grade is available in ...展开 Refined Tamarind Gum - Food Grade is the predominant polysaccharide of the seed of the tamarind tree. This product is used in confections, jams and jellies and as stabilisers in ice creams and mayonnaise. Refined Tamarind Gum - Food Grade is available in coarse and fine mesh which yields 600 to 700 cps viscosity in 2% hot water concentration. 收起
Ricol - 245 - Medium Coarse Mesh Gum Rama Industries Ricol - 245 - Medium Coarse Mesh Gum is a food grade guar gum powder. It yields 4500 – 5000 cps viscosity in 1% solution, disperses easily and hydrates quickly. Due to its unique water retention properties, it is highly recommended for meat processing.
Ricol 4060 Coarse Mesh Rama Industries Ricol 4060 Coarse Mesh is a food grade guar powder. It yields instant, high terminal cold and hot viscosity as high as 4500 - 5000 cps in 1% concentration. Although the product is a very coarse mesh powder (about 30 or 40 mesh), it hydrates quickly in the...展开 Ricol 4060 Coarse Mesh is a food grade guar powder. It yields instant, high terminal cold and hot viscosity as high as 4500 - 5000 cps in 1% concentration. Although the product is a very coarse mesh powder (about 30 or 40 mesh), it hydrates quickly in the cold and hot water system without settling down just within a few minutes of use. The solution looks like a jelly when mixed at a higher concentration. This product can be used in variety of food applications. 收起
Ricol DP - 100 - Dietary Fiber Rama Industries Ricol DP - 100 - Dietary Fiber is a food grade guar powder.This product is available as fine and coarse mesh, almost sterilized, nearly odorless and is white in color. It is predominantly used for fiber enrichment of food. It also acts as a calorie reduce...展开 Ricol DP - 100 - Dietary Fiber is a food grade guar powder.This product is available as fine and coarse mesh, almost sterilized, nearly odorless and is white in color. It is predominantly used for fiber enrichment of food. It also acts as a calorie reduced bulking agent, texturizer, stabiliser and fat extender that hydrates rapidly in cold and hot water systems. It helps to formulate healthy, fiber enriched foods while retaining texture, taste and appearance. The product finds uses in baby food, fruit juices, chocolate drinks and other food products. 收起
Ricol DP 300 - Slow Hydrating Gum Rama Industries Ricol DP 200 - Slow Hydrating Gum is a food grade guar gum powder. It yields about 300 – 400 cps viscosity in 1% concentration after 15 minutes hydration. It is a denser product produced from the highest purified guar endosperm. It hydrates so slowly that...展开 Ricol DP 200 - Slow Hydrating Gum is a food grade guar gum powder. It yields about 300 – 400 cps viscosity in 1% concentration after 15 minutes hydration. It is a denser product produced from the highest purified guar endosperm. It hydrates so slowly that the viscosity reaches about 1500 – 2000 cps after two hours. However, after 24 hours it yields the highest terminal viscosity of about 3500 cps and is recommended in food applications where ease of dispersion and slow swelling is needed. 收起
Ricol RG - 250, Fine Mesh Whiter Color Gum Rama Industries Ricol RG - 250, Fine Mesh Whiter Color Gum is a food grade guar gum powder. It yields 5000cps minimum viscosity in 1% solution after 2 hours and is recommended for food applications where color is of paramount importance. This product is used in fine and ...展开 Ricol RG - 250, Fine Mesh Whiter Color Gum is a food grade guar gum powder. It yields 5000cps minimum viscosity in 1% solution after 2 hours and is recommended for food applications where color is of paramount importance. This product is used in fine and instant foods like jellies, cakes, noodles, soups, sauces, mayonnaise and ketchups. 收起
Ricol-250 - A 100% Dispersible Gum Rama Industries Ricol-250 - A 100% Dispersible Gum is a food grade guar gum powder. It is a fast hydrating 100% dispersible food grade guar gum powder that yields high terminal viscosity. This product can be used in baked goods, ice cream, meat and fish products.
Ricol-DOD 250 - Odorless Gum Rama Industries Ricol-DOD 250 - Odorless Gum is a food grade guar gum powder. It is fine mesh, nearly odorless, and yields 4000 – 5000 cps viscosity in 1 % solution containing very low insoluble residues and ash. This product helps in preventing undesirable smell in food...展开 Ricol-DOD 250 - Odorless Gum is a food grade guar gum powder. It is fine mesh, nearly odorless, and yields 4000 – 5000 cps viscosity in 1 % solution containing very low insoluble residues and ash. This product helps in preventing undesirable smell in food articles and prevents whey-off during storage by controlling the viscosity and flow properties. The use of odorless and tasteless guar gum powder substantially improves the mouthfeel of food products. Ricol-DOD 250 - Odorless Gum can be used in baked goods, ice cream, meat and fish applications. 收起
Ricolgel 75 - Low pH Compatible Gum Rama Industries Ricolgel 75 - Low pH Compatible Gum is a guar powder gum. It yields cold viscosity in a 1% concentration as high as 5000 cps even if the pH is lower in the 2.5 – 3.0 range. In soft cheese products, it speeds coagulation, increases curd yield and makes cur...展开 Ricolgel 75 - Low pH Compatible Gum is a guar powder gum. It yields cold viscosity in a 1% concentration as high as 5000 cps even if the pH is lower in the 2.5 – 3.0 range. In soft cheese products, it speeds coagulation, increases curd yield and makes curd separation easier. It also enhances the resilient body and texture desired in the finished cheese. Ricolgel 75 - Low pH Compatible Gum also finds uses in acidified dairy products like yogurts to prevent serum separation. 收起
Sanitized Ground Chia América Alimentos Sanitized Ground Chia is a regular, gray to brown powder. Chia is an annual plant species, belonging to the family of Lamiaceae, native to the northwest of Central America.
Sodium Citrate Laiwu Taihe Biochemistry Co., Ltd Sodium Citrate is a white crystal or powder. It is used as a flavoring agent, emulsifier, and food stabilizer in the food production industry.
Soy Diet Fiber (YX100) Shandong Yuxin Bio-Tech Co., Ltd. Soy Diet Fiber (YX100) is a fiber product made from cell wall fiber and protein of the soybean cotyledon. It can be used as an emulsifier and thickening agent to enhance the water-remaining property and to improve freezing and solution stability. This pro...展开 Soy Diet Fiber (YX100) is a fiber product made from cell wall fiber and protein of the soybean cotyledon. It can be used as an emulsifier and thickening agent to enhance the water-remaining property and to improve freezing and solution stability. This product is used in meat products, quick-frozen desserts, seasonings, bakery products, etc. 收起
Soy Diet Fiber (YX80) Shandong Yuxin Bio-Tech Co., Ltd. Soy Diet Fiber (YX80) is a fiber product made from cell wall fiber and protein of the soybean cotyledon. It can be used as an emulsifier and thickening agent to enhance the water-remaining property and to improve freezing and solution stability. This prod...展开 Soy Diet Fiber (YX80) is a fiber product made from cell wall fiber and protein of the soybean cotyledon. It can be used as an emulsifier and thickening agent to enhance the water-remaining property and to improve freezing and solution stability. This product is used in meat products, quick-frozen desserts, seasonings, bakery products, etc. 收起
Textured Vegetable Protein (TVP-FK01) Shandong Yuxin Bio-Tech Co., Ltd. Textured Vegetable Protein (TVP-FK01) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is yellow colored and comes in small chunks....展开 Textured Vegetable Protein (TVP-FK01) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is yellow colored and comes in small chunks. The protein content is more than 50%, and it has good water absorption, oil preserving and fibrous structure. It tastes like meat and is a high protein ingredient. This product is used in boiled dumplings, sausages, meat balls, stuffing food, seasoning paste, vegetarian products, and instant food. 收起
Textured Vegetable Protein (TVP-FK02) Shandong Yuxin Bio-Tech Co., Ltd. Textured Vegetable Protein (TVP-FK02) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is yellow colored and comes in large chunks....展开 Textured Vegetable Protein (TVP-FK02) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is yellow colored and comes in large chunks. The protein content is more than 50%, and it has good water absorption, oil preserving, stabilizer, and fibrous structure. It tastes like meat and is a high protein ingredient. This product is used in boiled dumplings, sausages, meat balls, stuffing food, seasoning paste, vegetarian products, and instant food. 收起
Textured Vegetable Protein (TVP-FK03) Shandong Yuxin Bio-Tech Co., Ltd. Textured Vegetable Protein (TVP-FK03) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is yellow colored and comes in flakes. The p...展开 Textured Vegetable Protein (TVP-FK03) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is yellow colored and comes in flakes. The protein content is more than 50%, and it has good water absorption, oil preserving and fibrous structure. It tastes like meat and is a high protein ingredient. This product is used in boiled dumplings, sausages, meat balls, stuffing food, seasoning paste, vegetarian products, and instant food. 收起
Textured Vegetable Protein (TVP-SHM01) Shandong Yuxin Bio-Tech Co., Ltd. Textured Vegetable Protein (TVP-SHM01) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is red colored and the protein content is m...展开 Textured Vegetable Protein (TVP-SHM01) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is red colored and the protein content is more than 50%, and it has good water absorption, oil preserving and fibrous structure. It tastes like meat and is a high protein ingredient. This product is often used in boiled dumplings, sausages, meat balls, seasoning paste, vegetarian products, instant food, etc. 收起
Textured Vegetable Protein (TVP-SHM02) Shandong Yuxin Bio-Tech Co., Ltd. Textured Vegetable Protein (TVP-SHM02) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is red colored and the protein content is m...展开 Textured Vegetable Protein (TVP-SHM02) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is red colored and the protein content is more than 50%, and it has good water absorption, oil preserving and fibrous structure. It tastes like meat and is a high protein ingredient. This product is often used in boiled dumplings, sausages, meat balls, seasoning paste, vegetarian products, instant food, etc. 收起
Textured Vegetable Protein (TVP-SHM03) Shandong Yuxin Bio-Tech Co., Ltd. Textured Vegetable Protein (TVP-SHM03) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is caramel colored and the protein content ...展开 Textured Vegetable Protein (TVP-SHM03) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is caramel colored and the protein content is more than 50%, and it has good water absorption, oil preserving and fibrous structure. It tastes like meat and is a high protein ingredient. This product is often used in boiled dumplings, sausages, meat balls, seasoning paste, vegetarian products, instant food, etc. 收起
Textured Vegetable Protein (TVP-YL01) Shandong Yuxin Bio-Tech Co., Ltd. Textured Vegetable Protein (TVP-YL01) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. The protein content is more than 50%, and it ha...展开 Textured Vegetable Protein (TVP-YL01) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. The protein content is more than 50%, and it has good water absorption, oil preserving and fibrous structure. It tastes like meat and is in a small granule form. This product is often used in boiled dumplings, meat balls, seasoning paste, sausages, vegetarian products, etc. 收起
Textured Vegetable Protein (TVP-YL02) Shandong Yuxin Bio-Tech Co., Ltd. Textured Vegetable Protein (TVP-YL02) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. The protein content is more than 50%, and it ha...展开 Textured Vegetable Protein (TVP-YL02) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. The protein content is more than 50%, and it has good water absorption, oil preserving and fibrous structure. It tastes like meat and is in a medium granule form. This product is often used in boiled dumplings, meat balls, seasoning paste, sausages, vegetarian products, etc. 收起
Textured Vegetable Protein (TVP-YL03) Shandong Yuxin Bio-Tech Co., Ltd. Textured Vegetable Protein (TVP-YL03) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. The protein content is more than 50%, and it ha...展开 Textured Vegetable Protein (TVP-YL03) is a meat substitute made from non-GMO soybeans after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. The protein content is more than 50%, and it has good water absorption, oil preserving and fibrous structure. It tastes like meat and is in a large granule form. This product is often used in boiled dumplings, meat balls, seasoning paste, sausages, vegetarian products, etc. 收起
VHV Guar - Fast Hydrating, High Viscosity Gum Rama Industries VHV Guar - Fast Hydrating, High Viscosity Gum is a food grade guar gum powder. It is a fast hydrating fine mesh that yields very high viscosity of above 7000 cps in 1% concentration after two hours. This product is used in food and industrial applications...展开 VHV Guar - Fast Hydrating, High Viscosity Gum is a food grade guar gum powder. It is a fast hydrating fine mesh that yields very high viscosity of above 7000 cps in 1% concentration after two hours. This product is used in food and industrial applications where fast hydration and high terminal viscosity is needed in a shorter period. 收起
Whole Sanitized Chia América Alimentos Whole Sanitized Chia is presented as a normal beige, brown, ro dark gray grain. Chia is an annual plant species, belonging to the family of Lamiaceae, native to the northwest of Central America.
Yellow Mustard Bran #402 G.S. Dunn Dry Mustard Millers Yellow Mustard Bran #402 is a natural, light brownish yellow, ground mustard bran milled from the hulls of #1CW yellow mustard seed with most of the flour removed. It contains a trace amount of volatile oil. Yellow Mustard Bran #402 provides a clean, ch...展开 Yellow Mustard Bran #402 is a natural, light brownish yellow, ground mustard bran milled from the hulls of #1CW yellow mustard seed with most of the flour removed. It contains a trace amount of volatile oil. Yellow Mustard Bran #402 provides a clean, characteristic mustard bran flavor and is most commonly used as a bulking and thickening agent. 收起