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AKOPOL™ CO AAK AB AKOPOL™ CO represents AAK’s range of non-lauric CBRs (Cocoa Butter Replacers) – cost-efficient specialty fats for coating. For producers of fine bakery products AKOPOL™ CO is the icing on the cake – as AKOPOL™ CO creates an excellent product with a good s...展开 AKOPOL™ CO represents AAK’s range of non-lauric CBRs (Cocoa Butter Replacers) – cost-efficient specialty fats for coating. For producers of fine bakery products AKOPOL™ CO is the icing on the cake – as AKOPOL™ CO creates an excellent product with a good shelf life. Use of AKOPOL™ CO in your compounds offers you the following advantages: you will get a compound that is non-lauric and can be used in a wide range of applications, secures shiny gloss and good meltdown, ensures high coating flexibility as well as bloom stability and helps you avoid cracks in the coating and holds back fat migration from the cake. 收起
AKOPOL™ LT 03 AAK AB AKOPOL™ LT 03 is a product composed of low trans CBR (non-lauric Cocoa Butter Replacers) compounds. This AKOPOL™ product has a trans fatty acid content of 3% and a saturated fatty acid content of 64%. This product is non-lauric, non-tempering and has a lo...展开 AKOPOL™ LT 03 is a product composed of low trans CBR (non-lauric Cocoa Butter Replacers) compounds. This AKOPOL™ product has a trans fatty acid content of 3% and a saturated fatty acid content of 64%. This product is non-lauric, non-tempering and has a low viscosity. It has a healthier profile with a low sum of saturated plus trans fatty acids and the final product will have a good melt down and bloom stability. It has applications in molding and high quality coatings. 收起
AKOPOL™ LT 11 AAK AB AKOPOL™ LT 11 is a product composed of low trans CBR (non-lauric Cocoa Butter Replacers) compounds. This AKOPOL™ product has a trans fatty acid content of 11% and a saturated fatty acid content of 58%. This product is non-lauric, non-tempering and has a l...展开 AKOPOL™ LT 11 is a product composed of low trans CBR (non-lauric Cocoa Butter Replacers) compounds. This AKOPOL™ product has a trans fatty acid content of 11% and a saturated fatty acid content of 58%. This product is non-lauric, non-tempering and has a low viscosity. It has a healthier profile with a low sum of saturated plus trans fatty acids and the final product will have a good melt down and bloom stability. It has applications in traditional coatings. 收起
AKOPOL™ MC 60 AAK AB AKOPOL™ MC 60 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings wher...展开 AKOPOL™ MC 60 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings where a good meltdown is crucial. The taste and meltdown properties are very close to chocolate when it is combined with cocoa liquor. 收起
AKOPOL™ MC 70 AAK AB AKOPOL™ MC 70 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings wher...展开 AKOPOL™ MC 70 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings where a good meltdown is crucial. The taste and meltdown properties are very close to chocolate when it is combined with cocoa liquor. 收起
AKOPOL™ MC 80 AAK AB AKOPOL™ MC 80 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings wher...展开 AKOPOL™ MC 80 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings where a good meltdown is crucial. The taste and meltdown properties are very close to chocolate when it is combined with cocoa liquor. 收起
AKOPOL™ MC 90 AAK AB AKOPOL™ MC 90 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings wher...展开 AKOPOL™ MC 90 is a product in the AKOPOL™ range of non-lauric CBRs (Cocoa Butter Replacers) – specialty fat compounds for coating and molding. Together with cocoa liquor, it gives excellent sensory properties suitable for molded products and coatings where a good meltdown is crucial. The taste and meltdown properties are very close to chocolate when it is combined with cocoa liquor. 收起
AKOPOL™ NH 53 AAK AB AKOPOL™ NH 53 should be labeled “vegetable fat” as no hydrogenation was applied during production. It is the answer to the consumer demands for non-hydrogenated, trans free compounds. AKOPOL™ NH 53 is perfect in coating applications where chocolate-rich f...展开 AKOPOL™ NH 53 should be labeled “vegetable fat” as no hydrogenation was applied during production. It is the answer to the consumer demands for non-hydrogenated, trans free compounds. AKOPOL™ NH 53 is perfect in coating applications where chocolate-rich flavor and clean labeling are the important features. AKOPOL™ NH 53 in your compound offers you the following advantages: a non-hydrogenated compound free from trans fatty acids, a low sum of saturated fatty acids and trans fatty acids, which improves the nutritional profile of the final product, a chocolate-rich flavor from the use of some powder and the final product will be hard and stable at room temperature and non-greasy. 收起
Acesulfame-K Wintersun Chemical Acesulfame-K is a white, odorless, free flowing crystalline powder. It is used in the food and beverage industry as a low-calorie sweetener. Specifically, Acesulfame-K is used in the manufacturing of low-calorie drinks, candy's, cakes, ice creams, sweet b...展开 Acesulfame-K is a white, odorless, free flowing crystalline powder. It is used in the food and beverage industry as a low-calorie sweetener. Specifically, Acesulfame-K is used in the manufacturing of low-calorie drinks, candy's, cakes, ice creams, sweet baked goods, table packages, and dairy products. 收起
Akobake LS AAK AB Akobake LS is a solid vegetable-based shortening that is low (as low as 25%) saturated fat and offers a clean label declaration. Free from hydrogenated fat and trans-fatty acids, this product allows for the formulation of healthier baked goods without los...展开 Akobake LS is a solid vegetable-based shortening that is low (as low as 25%) saturated fat and offers a clean label declaration. Free from hydrogenated fat and trans-fatty acids, this product allows for the formulation of healthier baked goods without loss in structure. Akobake is used primarily in dough and batters as an alternative to traditional baking margarine. 收起
Akobake PF AAK AB Akobake PF is a palm free shortening that is non hydrogenated and non trans fat (<1%). It is vegetable fat with the consistency and solid fat content like standard bakery shortening. It is low in saturates, and provides improved bloom stability, high and ...展开 Akobake PF is a palm free shortening that is non hydrogenated and non trans fat (<1%). It is vegetable fat with the consistency and solid fat content like standard bakery shortening. It is low in saturates, and provides improved bloom stability, high and consistent sensory quality, and prolonged taste stability. 收起
Akoblend BE AAK AB Akoblend BE is a 100% vegetable fat blend that has been refined to obtain a bland taste and very good stability. It maintains melting characteristics, but with an improved nutritional profile. This product is especially suitable for churned butter blends ...展开 Akoblend BE is a 100% vegetable fat blend that has been refined to obtain a bland taste and very good stability. It maintains melting characteristics, but with an improved nutritional profile. This product is especially suitable for churned butter blends with high amounts of butter fat (40-60%) where it will give a product more spreadability than butter. 收起
Akoblend NH AAK AB Akoblend NH is a 100% vegetable fat blend that has been refined to obtain a bland taste and very good stability. It maintains the melting characteristics and consistency of butter fat, but with an improved nutritional profile. This product is well suited ...展开 Akoblend NH is a 100% vegetable fat blend that has been refined to obtain a bland taste and very good stability. It maintains the melting characteristics and consistency of butter fat, but with an improved nutritional profile. This product is well suited for use in churned butter blends with lower butter fat content. 收起
Akochurn NT 73-32 AAK AB Akochurn NT 73-32 is 100% vegetable fat blends featuring no trans-fats, excellent spreading properties, and low saturated fatty acids content. This product is designed to reduce fat content in churned butter blends and margarine and is especially suitable...展开 Akochurn NT 73-32 is 100% vegetable fat blends featuring no trans-fats, excellent spreading properties, and low saturated fatty acids content. This product is designed to reduce fat content in churned butter blends and margarine and is especially suitable for blends with high amounts of butter fat (40-60%) and will give a product more spreadable than butter. 收起
Akocrem LS AAK AB Akocrem LS is a solid vegetable shortening for creams and fillings featuring reduced saturated fat content (less than or equal to 29%), a clean label, and tailorable melting properties. Non-hydrogenated and free of trans-fatty acids, this product is ideal...展开 Akocrem LS is a solid vegetable shortening for creams and fillings featuring reduced saturated fat content (less than or equal to 29%), a clean label, and tailorable melting properties. Non-hydrogenated and free of trans-fatty acids, this product is ideal for use in bakery fillings with an improved nutritional profile. 收起
Akoflow AAK AB Akoflow is based on a specially designed vegetable fat that makes manufacturing flexible, a major advantage being that liquid margarine can be made in small batches with different kinds of flavorings. This provides good opportunities to make products with...展开 Akoflow is based on a specially designed vegetable fat that makes manufacturing flexible, a major advantage being that liquid margarine can be made in small batches with different kinds of flavorings. This provides good opportunities to make products with your own touch of taste. Akoflow has a good nutritional profile with a low saturated fatty acid (SAFA) level of 10 & and is non-trans. Akoflow is used where liquid margarine is used. 收起
Akomix LS 30 AAK AB Akomix LS 30 is a specialty vegetable fat for ice cream applications. Nutritional advantages include significantly lower levels of saturated fat, considerably higher proportions of mono- and polyunsaturated fats, and total elimination of trans fats. Addit...展开 Akomix LS 30 is a specialty vegetable fat for ice cream applications. Nutritional advantages include significantly lower levels of saturated fat, considerably higher proportions of mono- and polyunsaturated fats, and total elimination of trans fats. Additionally, this product delivers exceptional structure and consistency, improved creaminess, and an excellent taste experience while reducing the saturated fat down to 30%. 收起
Akomix LS 40 AAK AB Akomix LS 40 is a specialty vegetable fat for ice cream applications. Nutritional advantages include significantly lower levels of saturated fat (down to 40%), considerably higher proportions of mono- and polyunsaturated fats, and total elimination of tra...展开 Akomix LS 40 is a specialty vegetable fat for ice cream applications. Nutritional advantages include significantly lower levels of saturated fat (down to 40%), considerably higher proportions of mono- and polyunsaturated fats, and total elimination of trans fats. Additionally, this product delivers exceptional structure and consistency, improved creaminess, and an excellent taste experience despite lower levels of saturated fats. 收起
Akomix TS AAK AB Akomix TS is a specialty vegetable fat for ice cream applications. Key nutritional advantages include significantly lower levels of saturated fat (as low as 60%), considerably higher proportions of mono- and polyunsaturated fats, and total elimination of ...展开 Akomix TS is a specialty vegetable fat for ice cream applications. Key nutritional advantages include significantly lower levels of saturated fat (as low as 60%), considerably higher proportions of mono- and polyunsaturated fats, and total elimination of trans fats. From a sensory point of view, this product delivers improved hardness, creaminess, melt off, and maintains an excellent taste experience. 收起
Akonino DHA 24 AAK AB Akonino DHA 24 is a fish oil with a high content (typical value of 24%) of DHA - an Omega 3 LC PUFA widely recognized as beneficial to babies and an EPA level below 8%. Completely neutral in taste and easy to handle, this product is ideal for use in infan...展开 Akonino DHA 24 is a fish oil with a high content (typical value of 24%) of DHA - an Omega 3 LC PUFA widely recognized as beneficial to babies and an EPA level below 8%. Completely neutral in taste and easy to handle, this product is ideal for use in infant formula applications. The oil is completely neutral in taste and a liquid at room temperature. It is an oil with high levels of polyunsaturated fat. 收起
Akonino MCT AAK AB Akonino MCT is based on short-chain fatty acids (C8, C10) that are an efficient source of energy for preterm infants.
Akospread™ GP 19 AAK AB Akospread™ GP 19 is a general purpose spread fat with an excellent stability against oil separation. It can influence properties such as taste, consistency, structure and stability of the final product. It can give a soft creamy texture. It is a general p...展开 Akospread™ GP 19 is a general purpose spread fat with an excellent stability against oil separation. It can influence properties such as taste, consistency, structure and stability of the final product. It can give a soft creamy texture. It is a general purpose spread fat containing only a minor hydrogenated component. It has a trans fatty acid content below 2%. 收起
Akospread™ HS 90 AAK AB AKOSPREAD™ HS 90 is a hard stock to be mixed with a liquid oil by the customer. It can influence properties such as taste, consistency, structure and stability of the final product. It can give a soft creamy texture.
Akospread™ NH 28 AAK AB Akospread™ NH 28 is available as a spread with an excellent stability against oil separation, a soft and creamy texture directly from the fridge. It is used for liquid and creamy confectionery spreads. It is available as non-trans fat and non-hydrogenated...展开 Akospread™ NH 28 is available as a spread with an excellent stability against oil separation, a soft and creamy texture directly from the fridge. It is used for liquid and creamy confectionery spreads. It is available as non-trans fat and non-hydrogenated or low amount of saturated fatty acids. As a product it is a non-palm spread fat. 收起
Akospread™ NH 30 AAK AB Akospread™ NH 30 is a spread with an excellent stability against oil separation, a soft and creamy texture directly from the fridge. It is used for liquid and creamy confectionery spreads. It is available as non-trans fat and non-hydrogenated or low amoun...展开 Akospread™ NH 30 is a spread with an excellent stability against oil separation, a soft and creamy texture directly from the fridge. It is used for liquid and creamy confectionery spreads. It is available as non-trans fat and non-hydrogenated or low amount of saturated fatty acids. Softer than NH 50, it is thereby more suitable in recipes without or with lower amount of hazelnuts. 收起
Akospread™ NH 50 AAK AB Akospread™ NH 50 is a spread with an excellent stability against oil separation, a soft and creamy texture directly from the fridge. It is used for liquid and creamy confectionery spreads. It is available as non-trans fat and non-hydrogenated or low amoun...展开 Akospread™ NH 50 is a spread with an excellent stability against oil separation, a soft and creamy texture directly from the fridge. It is used for liquid and creamy confectionery spreads. It is available as non-trans fat and non-hydrogenated or low amount of saturated fatty acids. 收起
Akotop NH100 AAK AB Akotop NH100 is a non-hydrogenated product with excellent functionality with no trans fatty acids which is labelled “vegetable fat”. Akotop NH100 is a pure vegetable fat and has a clean label. It only needs to be declared as vegetable fat, unlike the stan...展开 Akotop NH100 is a non-hydrogenated product with excellent functionality with no trans fatty acids which is labelled “vegetable fat”. Akotop NH100 is a pure vegetable fat and has a clean label. It only needs to be declared as vegetable fat, unlike the standard vegetable fat products, which are hydrogenated and must be labelled as hydrogenated vegetable fat. Vegetable fat-based whipped toppings have advantages over traditional cream-based products. They have the same or improved functionality in terms of overrun, form stability and sensory properties. These properties can be achieved even if the fat content of the product is reduced from the normal dairy product level of 36-40% to as low as 25%. This means less total fat and less saturated fatty acids in your end product than in a dairy cream. 收起
Akotop NT70 AAK AB Akotop NT70 is fully hydrogenated and it contains no trans fatty acids. Vegetable fat-based whipped toppings have advantages over traditional cream-based products. They have the same or improved functionality in terms of overrun, form stability and sensor...展开 Akotop NT70 is fully hydrogenated and it contains no trans fatty acids. Vegetable fat-based whipped toppings have advantages over traditional cream-based products. They have the same or improved functionality in terms of overrun, form stability and sensory properties. These properties can be achieved even if the fat content of the product is reduced from the normal dairy product level of 36-40% to as low as 25%. This means less total fat and less saturated fatty acids in your end product than in a dairy cream. 收起
Akotop P70 AAK AB Akotop P70 is a traditional hydrogenated lauric fats with excellent functionality in whipped products. Vegetable fat-based whipped toppings have advantages over traditional cream-based products. They have the same or improved functionality in terms of ove...展开 Akotop P70 is a traditional hydrogenated lauric fats with excellent functionality in whipped products. Vegetable fat-based whipped toppings have advantages over traditional cream-based products. They have the same or improved functionality in terms of overrun, form stability and sensory properties. These properties can be achieved even if the fat content of the product is reduced from the normal dairy product level of 36-40% to as low as 25%. This means less total fat and less saturated fatty acids in your end product than in a dairy cream. It is non-hydrogenated and contains no trans fats. 收起
Aloe VeraGel Wintersun Chemical Aloe VeraGel is a liquid made from the Aloe Bardadensis Leaf and has a moderate vegetable odor. It is a clear to light yellow liquid with a gardner color of 0.46% minimum. This product is ideally used for skin and hair care, pet care products, O.T.C. phar...展开 Aloe VeraGel is a liquid made from the Aloe Bardadensis Leaf and has a moderate vegetable odor. It is a clear to light yellow liquid with a gardner color of <2 maximum. This product has a pH level of 3.5-4.7 maximum, a total aloe solids amount of >0.46% minimum. This product is ideally used for skin and hair care, pet care products, O.T.C. pharmaceuticals, and food and beverages, specifically health drinks, juice blends, health foods, and sports drinks. 收起
Aluminum Sulfate Wintersun Chemical Aluminum Sulfate is a white colored crystal, available in ground and powdered forms that is used as a firming, anti-caking, and thickening agent. It can also be used to remineralize and clarify water for soft drinks and beer, to control pH levels in beet...展开 Aluminum Sulfate is a white colored crystal, available in ground and powdered forms that is used as a firming, anti-caking, and thickening agent. It can also be used to remineralize and clarify water for soft drinks and beer, to control pH levels in beets, tomatoes, and other vegetables, in sugar beet clarification, and in wine and liquor as a pH control and coloring agent. Other applications are found as a leavening agent in cake mix and as a curdling and thickening agent in cheese. 收起
Ammonium Chloride Wintersun Chemical Ammonium Chloride is a white, crystalline solid with a number of uses. Industrially, the substance is used in soldering and textile printing and as a component in the manufacturing of dry cell batteries. It is used medically as an expectorant, a cough re...展开 Ammonium Chloride is a white, crystalline solid with a number of uses. Industrially, the substance is used in soldering and textile printing and as a component in the manufacturing of dry cell batteries. It is used medically as an expectorant, a cough remedy, and as a dietary supplement. This compound also can be made synthetically by bubbling ammonia gas into water. This will form ammonium hydroxide, which can be combined with hydrochloric acid to produce ammonium chloride. 收起
Anthracene Wintersun Chemical Anthracene is a white crystal like powder and is a solid polycyclic aromatic hydrocarbon of formula C14H10, consisting of three fused benzene rings. It is a component of coal tar. Anthracene is used in the production of the red dye alizarin and other dyes...展开 Anthracene is a white crystal like powder and is a solid polycyclic aromatic hydrocarbon of formula C14H10, consisting of three fused benzene rings. It is a component of coal tar. Anthracene is used in the production of the red dye alizarin and other dyes. Anthracene is usually converted to anthroquinone, a precursor to dyes with a much broader range of colors. . 收起
Anthraquinone Wintersun Chemical Anthraquinone is a white crystal like powder and is an aromatic organic compound that occurs naturally in certain plants, fungi and insects. Since it contributes to the coloring pigment of such organisms, the compound is used commercially to manufacture d...展开 Anthraquinone is a white crystal like powder and is an aromatic organic compound that occurs naturally in certain plants, fungi and insects. Since it contributes to the coloring pigment of such organisms, the compound is used commercially to manufacture dyes. In powdered form, anthraquinone exhibits a color that ranges from gray to yellow and green. However, it produces a variety of different colored dyes, including alizarin (red), oil blue A and oil blue 35, quinizarine green SS and solvent violet 13. 收起
Ascorbic Acid (L-Ascorbic Acid), USP, Food Grade Wintersun Chemical Ascorbic Acid (L-Ascorbic Acid), USP, Food Grade is a naturally occurring form of Vitamin C in a white, crystalline powder with a molecular formula of C6H8O6. It is certified USP 27 and Kosher. This product can be used to increase nutritional value and ad...展开 Ascorbic Acid (L-Ascorbic Acid), USP, Food Grade is a naturally occurring form of Vitamin C in a white, crystalline powder with a molecular formula of C6H8O6. It is certified USP 27 and Kosher. This product can be used to increase nutritional value and add antioxidant properties to a wide array of foods and beverages. 收起
Ascorbyl Palmitate FCC/Kosher Wintersun Chemical Ascorbyl Palmitate FCC/Kosher is a white or yellowish powder. This product is often used as an antioxidant and color fixative to prevent natural pigments from oxidation. It is also used as a fat soluble antioxidant in soybean oil, cottonseed oil, palm oil...展开 Ascorbyl Palmitate FCC/Kosher is a white or yellowish powder. This product is often used as an antioxidant and color fixative to prevent natural pigments from oxidation. It is also used as a fat soluble antioxidant in soybean oil, cottonseed oil, palm oil, unsaturated fats and hydrogenated vegetable oils. It can also prevent oils used in fried foods from going rancid. 收起
Aspartame Wintersun Chemical Aspartame is an artificial, non-saccharide sweetener that is approximately 200 times sweeter than sucrose, or table sugar and used as a sugar substitute in some foods and beverages. Aspartame is a methyl ester of the dipeptide of the natural amino acids L...展开 Aspartame is an artificial, non-saccharide sweetener that is approximately 200 times sweeter than sucrose, or table sugar and used as a sugar substitute in some foods and beverages. Aspartame is a methyl ester of the dipeptide of the natural amino acids L-aspartic acid and L-phenylalanine. Aspartame has a sweet taste with minimal bitterness. Its onset of sweetness may be slightly slower than sucrose, and the sweetness may linger. In 1983, the FDA approved aspartame for use in carbonated beverages, and for use in other beverages, baked goods, and confections in 1993. In 1996, the FDA removed all restrictions from aspartame, allowing it to be used in all foods. 收起
Azodicarbonamide Wintersun Chemical Azodicarbonamide is an oxidizing agent used as a substitute for potassium bromate to help improve the quality wheat flour during maturation. It not only bleaches flour by oxidizing carotene in fresh flour, but also improves flour strength by oxidizing cy...展开 Azodicarbonamide is an oxidizing agent used as a substitute for potassium bromate to help improve the quality wheat flour during maturation. It not only bleaches flour by oxidizing carotene in fresh flour, but also improves flour strength by oxidizing cysteine. The increased strength improves the gas retention of dough and elasticity of bakery products. Rapid oxidation reaction enables shorter storage periods for flour and faster fermentation of dough. Potassium bromate, which ADA replaces, has shown the potential as a carcinogen. Because many countries have forbidden the use of bromates, ADA can be used as an effective alternative. Ingredient Specialties, Inc.'s FCC Food-Grade Azodicarbonamide (ADA) is a true certified food grade flour improver and bleaching agent used by bakeries and flour millers worldwide. 收起
Barrier Fat™ AAK AB Barrier Fat™ is a bloom-retarding barrier fat that prolongs the shelf life of your pralines and bars. Barrier Fat™ may be used pure or in a blend with sugar, cocoa and milk powder. Using a thin layer of the pure fat or the blend in a thin layer between a ...展开 Barrier Fat™ is a bloom-retarding barrier fat that prolongs the shelf life of your pralines and bars. Barrier Fat™ may be used pure or in a blend with sugar, cocoa and milk powder. Using a thin layer of the pure fat or the blend in a thin layer between a chocolate shell and filling provides a valuable improvement in “time to bloom.” Barrier Fat™ is non-hydrogenated. Barrier Fat™ products can be used in a wide range of applications such as: in pralines and bars with improved shelf life and in products with high amounts of hazel nuts to minimize softening of the shell and to retard the bloom development. 收起
Benzaldehyde Wintersun Chemical Benzaldehyde is used in a wide range of applications from aroma chemicals to a versatile building block in the synthesis of many different complex molecules for use in products ranging from pharmaceuticals to plastic additives. It is a clear-yellow liquid...展开 Benzaldehyde is used in a wide range of applications from aroma chemicals to a versatile building block in the synthesis of many different complex molecules for use in products ranging from pharmaceuticals to plastic additives. It is a clear-yellow liquid with and is an FDA-sanctioned flavoring substance, generally-recognized as safe (GRAS). Benzaldehyde is known for its unique sweet, aromatic note, reminiscent of the taste and odor of almonds. 收起
Benzenesulfonyl Chloride Wintersun Chemical Benzenesulfonyl Chloride may be used to develop fast, accurate and reproducible method for thiamine assay in different food products. It is useful reagent for preparing α-disulfones. Benzenesulfonyl chloride is prepared by reaction of benzene and chlorosu...展开 Benzenesulfonyl Chloride may be used to develop fast, accurate and reproducible method for thiamine assay in different food products. It is useful reagent for preparing α-disulfones. Benzenesulfonyl chloride is prepared by reaction of benzene and chlorosulfonic acid or from the sodium salt of benzenesulfonic acid and PCl5 or POCl3. It reacts with Grignard reagent from N-unsubstituted indoles to form oxindoles or substituted indoles 收起
Benzoic Acid Wintersun Chemical Benzoic Acid is a colorless crystalline solid and the simplest aromatic carboxylic acid. It is derived from the gum benzoin, which was for a long time the only source for Benzoic Acid. Its salts are used as a food preservative and Benzoic Acid is an impor...展开 Benzoic Acid is a colorless crystalline solid and the simplest aromatic carboxylic acid. It is derived from the gum benzoin, which was for a long time the only source for Benzoic Acid. Its salts are used as a food preservative and Benzoic Acid is an important precursor for the synthesis of many other organic substances. The salts and esters of Benzoic Acid are known as benzoates. This product is often used in fruit juices, sparkling drinks, soft drinks, and pickles. 收起
CEBES™ LS 75 AAK AB CEBES™ LS 75 is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. It is a non-temper fat based on lauric fats providing excellent gloss and a very pleasant and fast meltdown that has 73g of absolute...展开 CEBES™ LS 75 is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. It is a non-temper fat based on lauric fats providing excellent gloss and a very pleasant and fast meltdown that has 73g of absolute fatty acid saturates composition per 100g fat. This product is used in food coatings. 收起
CEBES™ MC AAK AB CEBES™ MC is based on lauric raw material it must be processed on a separate line from chocolate. No tempering of the compound is needed, it will crystallize quickly which increases the productivity in chocolate production. Use it in biscuit or wafer coat...展开 CEBES™ MC is based on lauric raw material it must be processed on a separate line from chocolate. No tempering of the compound is needed, it will crystallize quickly which increases the productivity in chocolate production. Use it in biscuit or wafer coatings and molded products, and you will quickly appreciate the outstanding snap, texture and flavor release, which are very similar to those of chocolate. High bloom resistance ensures an excellent glossy appearance throughout shelf life, giving your products long-lasting appeal. At the same time, compounds are hard and stable at room temperature and non-greasy to the touch. 收起
CEBES™ NH 85 AAK AB CEBES™ NH 85 is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. It is a non-temper fat based on lauric fats providing excellent gloss and a very pleasant and fast meltdown that has 85g of absolute...展开 CEBES™ NH 85 is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. It is a non-temper fat based on lauric fats providing excellent gloss and a very pleasant and fast meltdown that has 85g of absolute fatty acid saturates composition per 100g fat. This product is used in food coatings. 收起
CHOCOFILL™ BR 20 AAK AB CHOCOFILL™ BR 20 products is a non-trans and non-hydrogenated product, which means they can be labeled as vegetable fat. It gives a very good flavor release as the fat melts in the mouth. It provides a significantly prolonged shelf life, often twice as lo...展开 CHOCOFILL™ BR 20 products is a non-trans and non-hydrogenated product, which means they can be labeled as vegetable fat. It gives a very good flavor release as the fat melts in the mouth. It provides a significantly prolonged shelf life, often twice as long. It is designed to give a high functionality in fillings, it also has a high nut oil tolerance. Enables you to cope with the challenge of producing soft fillings with an excellent bloom stability. It is possible to obtain an excellent shelf life even if the storage conditions are not optimal, like for instance when risk of high storage temperatures. It may be used in pralines and filled bars, biscuit fillings, soft fillings and fillings with high contents of nuts. 收起
CHOCOFILL™ BR 60 AAK AB CHOCOFILL™ BR 60 products is a non-trans and non-hydrogenated product, which means they can be labeled as vegetable fat. It gives a very good flavor release as the fat melts in the mouth. It provides a significantly prolonged shelf life, often twice as lo...展开 CHOCOFILL™ BR 60 products is a non-trans and non-hydrogenated product, which means they can be labeled as vegetable fat. It gives a very good flavor release as the fat melts in the mouth. It provides a significantly prolonged shelf life, often twice as long. It is designed to give a high functionality in fillings, it also has a high nut oil tolerance. Enables you to cope with the challenge of producing soft fillings with an excellent bloom stability. It is possible to obtain an excellent shelf life even if the storage conditions are not optimal, like for instance when risk of high storage temperatures. It may be used in pralines and filled bars, biscuit fillings, soft fillings and fillings with high contents of nuts. 收起
CHOCOFILL™ GP 30 AAK AB CHOCOFILL™ GP 30 is based on a range of different vegetable oils and different production technologies ensuring optimal product quality and the lowest achievable cost. On the label, CHOCO FILL™ GP 30 must be labelled as ”Hydrogenated vegetable oil.” It ca...展开 CHOCOFILL™ GP 30 is based on a range of different vegetable oils and different production technologies ensuring optimal product quality and the lowest achievable cost. On the label, CHOCO FILL™ GP 30 must be labelled as ”Hydrogenated vegetable oil.” It can be used for shortening for biscuit and wafer production and as soft biscuit and confectionery fillings and for standard biscuit, wafer and confectionery fillings. This product can be used for harder confectionery fillings like biscuit and wafer fillings, particularly when a softening ingredient (such as hazelnut paste etc.) is added. 收起
CHOCOFILL™ GP 40 AAK AB CHOCOFILL™ GP 40 is based on a range of different vegetable oils and different production technologies ensuring optimal product quality and the lowest achievable cost. On the label, CHOCO FILL™ GP 40 must be labelled as ”Hydrogenated vegetable oil.” It ca...展开 CHOCOFILL™ GP 40 is based on a range of different vegetable oils and different production technologies ensuring optimal product quality and the lowest achievable cost. On the label, CHOCO FILL™ GP 40 must be labelled as ”Hydrogenated vegetable oil.” It can be used for shortening for standard biscuit and wafer production and confectionery fillings. 收起
CHOCOFILL™ GP 50 AAK AB CHOCOFILL™ GP 50 is based on a range of different vegetable oils and different production technologies ensuring optimal product quality and the lowest achievable cost. On the label, CHOCO FILL™ GP 50 must be labelled as ”Hydrogenated vegetable oil.” It ca...展开 CHOCOFILL™ GP 50 is based on a range of different vegetable oils and different production technologies ensuring optimal product quality and the lowest achievable cost. On the label, CHOCO FILL™ GP 50 must be labelled as ”Hydrogenated vegetable oil.” It can be used for harder confectionery fillings like biscuit and wafer fillings-particularly when a softening ingredient (such as hazelnut paste etc.) is added. 收起
CHOCOFILL™ LS 35 AAK AB CHOCOFILL™ LS 35 is a unique filling fat with the lowest content of saturated fatty acids (35%) on the market. It is based on non-hydrogenated, non-lauric raw materials and can be labeled “vegetable fat”. This product provides reduced content of saturated...展开 CHOCOFILL™ LS 35 is a unique filling fat with the lowest content of saturated fatty acids (35%) on the market. It is based on non-hydrogenated, non-lauric raw materials and can be labeled “vegetable fat”. This product provides reduced content of saturated fatty acids for a final product with a healthier profile, a similar texture to standard filling fats, flexibility in a wide range of applications and non-temper for easy use. It is for use in pralines and filled bars, biscuit fillings, health/cereal bars and sugar confectionery. 收起
CHOCOFILL™ LS 40 AAK AB CHOCOFILL™ LS 40 is a unique filling fat with the second lowest content of saturated fatty acids (40%) on the market. It is based on non-hydrogenated, non-lauric raw materials and can be labeled “vegetable fat”. This product provides reduced content of sa...展开 CHOCOFILL™ LS 40 is a unique filling fat with the second lowest content of saturated fatty acids (40%) on the market. It is based on non-hydrogenated, non-lauric raw materials and can be labeled “vegetable fat”. This product provides reduced content of saturated fatty acids for a final product with a healthier profile, a similar texture to standard filling fats, flexibility in a wide range of applications and non-temper for easy use. It is for use in pralines and filled bars, biscuit fillings, health/cereal bars and sugar confectionery. 收起
CHOCOFILL™ NH 50 AAK AB CHOCOFILL™ NH 50 is an all-round, non-hydrogenated filling fat. It is highly compatible with cocoa butter, nut oil, milk fat and water, the range is easy and cost-effective to use and does not require tempering. Non-hydrogenated, non-lauric raw materials ...展开 CHOCOFILL™ NH 50 is an all-round, non-hydrogenated filling fat. It is highly compatible with cocoa butter, nut oil, milk fat and water, the range is easy and cost-effective to use and does not require tempering. Non-hydrogenated, non-lauric raw materials combine strong functionality with pleasant melting properties – adding up to a real competitive advantage for confectionery manufacturers. CHOCOFILL™ NH can replace traditional hydrogenated filling fats in most types of fillings. It is a multi-purpose fat for use in pralines, filled bars, wafer creams, sugar confectionery and water-containing fillings. 收起
CHOCOFILL™ TC 50 AAK AB CHOCOFILL™ TC 50 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties an...展开 CHOCOFILL™ TC 50 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties and prolongs storage stability. It has a high cocoa butter tolerance, hence you can use it in recipes based on chocolate and have the possibility to use cocoa butter or rework in the fillings. As it is based on non-lauric raw materials, it offers the flexibility to use different kinds of ingredients in the filling without any risk of soapy flavor. It can be used in pralines and filled bars, for cool-melting fillings and fillings with high amounts of cocoa butter and/or nut paste. 收起
CHOCOFILL™ TC 60 AAK AB CHOCOFILL™ TC 60 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties an...展开 CHOCOFILL™ TC 60 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties and prolongs storage stability. It has a high cocoa butter tolerance, hence you can use it in recipes based on chocolate and have the possibility to use cocoa butter or rework in the fillings. As it is based on non-lauric raw materials, it offers the flexibility to use different kinds of ingredients in the filling without any risk of soapy flavor. It can be used in pralines and filled bars, for cool-melting fillings and fillings with high amounts of cocoa butter and/or nut paste. 收起
CHOCOFILL™ TC 70 AAK AB CHOCOFILL™ TC 70 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties an...展开 CHOCOFILL™ TC 70 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties and prolongs storage stability. It has a high cocoa butter tolerance, hence you can use it in recipes based on chocolate and have the possibility to use cocoa butter or rework in the fillings. As it is based on non-lauric raw materials, it offers the flexibility to use different kinds of ingredients in the filling without any risk of soapy flavor. It can be used in pralines and filled bars, for cool-melting fillings and fillings with high amounts of cocoa butter and/or nut paste. 收起
CHOCOFILL™ TC 90 AAK AB CHOCOFILL™ TC 90 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties an...展开 CHOCOFILL™ TC 90 should be labeled as “vegetable fat” since no hydrogenation is applied during production. To obtain the maximum benefits from a CHOCOFILL™ TC filling, it must be tempered/ pre-crystallized. The tempering enhances the cooling properties and prolongs storage stability. It has a high cocoa butter tolerance, hence you can use it in recipes based on chocolate and have the possibility to use cocoa butter or rework in the fillings. As it is based on non-lauric raw materials, it offers the flexibility to use different kinds of ingredients in the filling without any risk of soapy flavor. It can be used in pralines and filled bars, for cool-melting fillings and fillings with high amounts of cocoa butter and/or nut paste. 收起
Calcium Ascorbate Wintersun Chemical Calcium Ascorbate is a white to light yellow crystalline powder that is odorless, soluble in water, slightly soluble in ethanol, and insoluble in ether. Calcium Ascorbate is used in processed meats, soups, ice cream, yogurts, fruit juices, beer, and wines...展开 Calcium Ascorbate is a white to light yellow crystalline powder that is odorless, soluble in water, slightly soluble in ethanol, and insoluble in ether. Calcium Ascorbate is used in processed meats, soups, ice cream, yogurts, fruit juices, beer, and wines, as an antioxidant. Calcium Ascorbate can be added to foods without changing its taste as well as added to foods for the absorption of calcium. 收起
Calcium Carbonate Wintersun Chemical Calcium Carbonate is an important chemical compound made up of one atom of calcium bonded to one atom of carbon and three atoms of oxygen. Calcium Carbonate is a directly compressible, granulated form of a naturally pure food grade calcium carbonate, usin...展开 Calcium Carbonate is an important chemical compound made up of one atom of calcium bonded to one atom of carbon and three atoms of oxygen. Calcium Carbonate is a directly compressible, granulated form of a naturally pure food grade calcium carbonate, using a binder system consisting of maltodextrin and acacia. 收起
Calcium Chloride Wintersun Chemical Calcium Chloride is a common salt. Calcium Chloride has a food additive code of E509 and is used as a sequestrant and firming agent. Calcium Chloride can be utilized as an electrolyte in sports drinks and beverages. Calcium Chloride can also act as a pres...展开 Calcium Chloride is a common salt. Calcium Chloride has a food additive code of E509 and is used as a sequestrant and firming agent. Calcium Chloride can be utilized as an electrolyte in sports drinks and beverages. Calcium Chloride can also act as a preservative to maintain firmness in canned vegetables or in higher concentrations in pickles to give a salty taste while not increasing the food's sodium content. Calcium Chloride is affirmed as GRAS 21 CFR 184.1193 and is used as a firming agent in the cheese industry as stipulated in 21 CFR 133. 收起
Calcium Lactate, USP23 Wintersun Chemical Calcium Lactate, USP23 is produced from high quality bio-fermented natural lactic acid as main raw material. The calcium lactate is a white and high-flowing granule or powder and can be clearly dissolved by water, with a solubility of around 9g/100g. The...展开 Calcium Lactate, USP23 is produced from high quality bio-fermented natural lactic acid as main raw material. The calcium lactate is a white and high-flowing granule or powder and can be clearly dissolved by water, with a solubility of around 9g/100g. The main characteristics of the calcium lactate are its high solubility and bio-availability. It is an ideal calcium source and is extensively used in beverage, food and medicine 收起
Calcium Stearate Wintersun Chemical Calcium Stearate is a white, to yellow-white powder that is a carboxylate of calcium. It is used as a surface conditioner in foods.
Citric Acid Anhydrous Wintersun Chemical Citric Acid Anhydrous is a white, granular to fine powder or colorless crystal. It is odorless, but has a strong acid taste. This product is often used as an acidulant, flavor enhancer and sequestering agent in beverages and processed food. It can also be...展开 Citric Acid Anhydrous is a white, granular to fine powder or colorless crystal. It is odorless, but has a strong acid taste. This product is often used as an acidulant, flavor enhancer and sequestering agent in beverages and processed food. It can also be used as a synergist in antioxidant mixtures. 收起
Citric Acid Mono Wintersun Chemical Citric Acid Mono is a natural occurring fruit acid, produced commercially by microbial fermentation of a carbohydrate substrate. Citric acid is the most widely used organic acidulant and pH-control agent in foods, beverages and pharmaceutical applications...展开 Citric Acid Mono is a natural occurring fruit acid, produced commercially by microbial fermentation of a carbohydrate substrate. Citric acid is the most widely used organic acidulant and pH-control agent in foods, beverages and pharmaceutical applications. 收起
Corn Starch (Starch), Food Grade Wintersun Chemical Corn Starch (Starch), Food Grade is a fine, powdery starch that is made from corn. It thickens very quickly and easily, and forms a clear sauce after cooking. It has roughly twice the thickening power of flour, and while it is flavorless after cooking, it...展开 Corn Starch (Starch), Food Grade is a fine, powdery starch that is made from corn. It thickens very quickly and easily, and forms a clear sauce after cooking. It has roughly twice the thickening power of flour, and while it is flavorless after cooking, it does need to be cooked for a short period to remove any starchy flavor from the starch,as well as to give the mixture it is used in a chance to thicken. This product is most often used as a thickener for sauces, gravies and fruit pie fillings. 收起
Cyanocobalamin (Vitamin B-12) USP Grade Wintersun Chemical Cyanocobalamin (Vitamin B-12) USP Grade, is the largest and most complex of all the B-vitamins. This product is used for general food fortification and dietary supplement applications. It is suitable for both solid and liquid vitamin/mineral formulations.
Cyclohexanedione Monoethylene Acetal Wintersun Chemical Cyclohexanedione Monoethylene Acetal also know as coffee dione, is a white to pale yellow solid with a burnt sugar, coffee-like odor. It is used as a flavor and fragrance. Commonly, Cyclohexanedione Monoethylene Acetal, is used as a caramel flavoring and ...展开 Cyclohexanedione Monoethylene Acetal also know as coffee dione, is a white to pale yellow solid with a burnt sugar, coffee-like odor. It is used as a flavor and fragrance. Commonly, Cyclohexanedione Monoethylene Acetal, is used as a caramel flavoring and in cereals and baked goods. 收起
DELIAIR™ NH 40 AAK AB DELIAIR™ NH 40 is a non-hydrogenated filling fat based on non-lauric vegetable fats and has the option to label vegetable fat. It provides the opportunity to create innovative light products with excellent melting properties combined with ingredients such...展开 DELIAIR™ NH 40 is a non-hydrogenated filling fat based on non-lauric vegetable fats and has the option to label vegetable fat. It provides the opportunity to create innovative light products with excellent melting properties combined with ingredients such as fruit, cocoa mass, nuts and crunch. The product allows the chance to reduce the overall fat content while maintaining the same volume. Manufacturers thereby improve the nutritional profile of the products – and reduce ingredients costs. It can be used in fillings containing cocoa, mass and cocoa butter, mousse fillings, water-based fillings, crunchy fillings with ingredients like cereals and dried fruit, fillings in contact with biscuit layer and fillings with reduced fat content. 收起
DELIAIR™ NH 50 AAK AB DELIAIR™ NH 50 is a non-hydrogenated filling fat based on non-lauric vegetable fats and has the option to label vegetable fat. It provides the opportunity to create innovative light products with excellent melting properties combined with ingredients such...展开 DELIAIR™ NH 50 is a non-hydrogenated filling fat based on non-lauric vegetable fats and has the option to label vegetable fat. It provides the opportunity to create innovative light products with excellent melting properties combined with ingredients such as fruit, cocoa mass, nuts and crunch. The product allows the chance to reduce the overall fat content while maintaining the same volume. Manufacturers thereby improve the nutritional profile of the products – and reduce ingredients costs. It can be used in fillings containing cocoa, mass and cocoa butter, mousse fillings, water-based fillings, crunchy fillings with ingredients like cereals and dried fruit, fillings in contact with biscuit layer and fillings with reduced fat content. 收起
Disodium EDTA Dihydrate FCC Grade Wintersun Chemical Disodium EDTA Dihydrate FCC Grade is synonymous with Disodium ethylenediaminetetraacetate dihydrate; N,N,N',N'-Ethylenediaminetetraacetic Acid, Disodium Salt, Dihydrate; EDTA (Dihydrate); (Ethylenedinitrilo)tetraacetic Acid Disodium Salt Dihydrate; and Ed...展开 Disodium EDTA Dihydrate FCC Grade is synonymous with Disodium ethylenediaminetetraacetate dihydrate; N,N,N',N'-Ethylenediaminetetraacetic Acid, Disodium Salt, Dihydrate; EDTA (Dihydrate); (Ethylenedinitrilo)tetraacetic Acid Disodium Salt Dihydrate; and Edetate Disodium Dihydrogen, Dihydrate. It is a white to off-white powder. Equivalent Chelation Capacity: One gram of Disodium EDTA Dihydate has the equiavlent chelation capacity of 2.69 mmoles of EDTA. 收起
Disodium Phosphate Anhydrate, FCC Grade Wintersun Chemical Disodium Phosphate Anhydrate, FCC Grade is a white, powdered or granular material which is essentially odorless. It also complies with the American Water Works Association Standard, B505-01. It has been certified by the NSF International for use in the t...展开 Disodium Phosphate Anhydrate, FCC Grade is a white, powdered or granular material which is essentially odorless. It also complies with the American Water Works Association Standard, B505-01. It has been certified by the NSF International for use in the treatment of drinking water at a maximum dosage of 14.9 mg/L. This product can also be certified to comply with the chemical specifications of the United States Pharmacopeia (USP), current edition. 收起
Erythorbic Acid Wintersun Chemical Erythorbic Acid formerly known as isoAscorbic Acid and D-araboAscorbic Acid, is a stereoisomer of Ascorbic Acid (Vitamin C). This product is a vegetable-derived food additive produced from sucrose. It is often used to preserve fresh produce as well as cur...展开 Erythorbic Acid formerly known as isoAscorbic Acid and D-araboAscorbic Acid, is a stereoisomer of Ascorbic Acid (Vitamin C). This product is a vegetable-derived food additive produced from sucrose. It is often used to preserve fresh produce as well as cured meat and frozen vegetables. 收起
Ethyl Acetate Wintersun Chemical Ethyl Acetate is a colorless liquid with a characteristically sweet smell. It is primarily used as a solvent and diluant, with a low toxicity and agreeable odor. Coffee beans and tea leaves are decaffeinated with this solvent. It is also used in the prepa...展开 Ethyl Acetate is a colorless liquid with a characteristically sweet smell. It is primarily used as a solvent and diluant, with a low toxicity and agreeable odor. Coffee beans and tea leaves are decaffeinated with this solvent. It is also used in the preparation of synthetic fruit essences and flavors. 收起
Ferrous Sulfate Heptahydrate Wintersun Chemical Ferrous Sulfate Heptahydrate is a pale, bluish green crystal, that will turn brown in moist air (oxidizes to Ferric Sulfate). It is most commonly used as a mineral supplement in food and pharmaceuticals where solubility is important.
Fumaric Acid (Food Grade) Wintersun Chemical Fumaric Acid (Food Grade) is a white, odorless crystalline powder or granules. It is soluble in alcohol, slightly soluble in water and in ether, and very slightly soluble in chloroform. It is a food grade organic acid that is EU No 231/2012 compliant. Fum...展开 Fumaric Acid (Food Grade) is a white, odorless crystalline powder or granules. It is soluble in alcohol, slightly soluble in water and in ether, and very slightly soluble in chloroform. It is a food grade organic acid that is EU No 231/2012 compliant. Fumaric Acid improves the quality and reduces costs of many food and beverage products. It is the strongest organic food acid in titratable acidity and in sourness and has been used in food and beverage products since 1946. 收起
Glycerin USP, Kosher Wintersun Chemical Glycerin USP, Kosher is a clear, sweet-tasting, colorless, virtually odorless, hygroscopic viscous liquid. It is certified USP and Kosher. It contains a minimum of 99.7% glycerin and functions as a humectant, plasticizer, and crystallization modifier. Thi...展开 Glycerin USP, Kosher is a clear, sweet-tasting, colorless, virtually odorless, hygroscopic viscous liquid. It is certified USP and Kosher. It contains a minimum of 99.7% glycerin and functions as a humectant, plasticizer, and crystallization modifier. This product is commonly used in cereals with raisins, confections, reduced-fat frozen desserts, marshmallows, candy, and baked goods. 收起
Hydroquinone Wintersun Chemical Hydroquinone, used to make Tertiary–Butyl Hydroquinone [TBHQ], is a synthetic food grade antioxidant used for stabilising various oils, fats and foods against oxidative deterioration, thus retarding development of rancidity in these products and considera...展开 Hydroquinone, used to make Tertiary–Butyl Hydroquinone [TBHQ], is a synthetic food grade antioxidant used for stabilising various oils, fats and foods against oxidative deterioration, thus retarding development of rancidity in these products and considerably increasing their shelf and storage life. TBHQ has an exceptional stabilising effect in unsaturated fats, particularly in polyunsaturated vegetable oils and in edible animal fats. TBHQ can also be widely used in essential oils, nuts, inedible animal fats, butterfat, packaged fried foods and food packaging materials such as glassine and paraffin wax. 收起
Hydroxy Stearic Acid Wintersun Chemical Hydroxy Stearic Acid is used in a multitude of products that we use every day like shaving cream, cosmetics, medicines, skincare products, soaps, detergents and candles. It is also used in the manufacturing process of many more products because this renew...展开 Hydroxy Stearic Acid is used in a multitude of products that we use every day like shaving cream, cosmetics, medicines, skincare products, soaps, detergents and candles. It is also used in the manufacturing process of many more products because this renewable fatty acid is extremely versatile. This product is used as a mold release for hard/pressed candies. 收起
ILLEXAO™ BR AAK AB ILLEXAO™ BR provides significantly increased bloom stability in chocolate products (up to a factor four) and increased shelf life it is also for products containing soft fillings with a high content of nut oil. Based on raw materials such as shea, illipe ...展开 ILLEXAO™ BR provides significantly increased bloom stability in chocolate products (up to a factor four) and increased shelf life it is also for products containing soft fillings with a high content of nut oil. Based on raw materials such as shea, illipe and palm oil ILLEXAO™ products are as natural as cocoa butter. It has long-lasting quality in storage and provides for significant bloom retardation. 收起
ILLEXAO™ CB 50 AAK AB ILLEXAO™ CB 50 is recommended for replacement of cocoa butter in recipes with specific sensory requirements. It adapts easily to your needs for flavor, texture and meltdown when you replace 5% of the cocoa butter in milk or dark chocolate recipes. ILLEXAO...展开 ILLEXAO™ CB 50 is recommended for replacement of cocoa butter in recipes with specific sensory requirements. It adapts easily to your needs for flavor, texture and meltdown when you replace 5% of the cocoa butter in milk or dark chocolate recipes. ILLEXAO™ is compatible with cocoa butter and due to the broad range of ILLEXAO™ you can obtain further possibilities than when using pure cocoa butter. Based on raw materials such as shea, illipe and palm oil ILLEXAO™ products are as natural as cocoa butter. 收起
ILLEXAO™ ER AAK AB ILLEXAO™ ER is designed specifically for this market; providing the best of everything in cocoa-rich dark chocolate. Based on raw materials such as shea, illipe and palm oil ILLEXAO™ products are as natural as cocoa butter. ILLEXAO™ ER boosts the health p...展开 ILLEXAO™ ER is designed specifically for this market; providing the best of everything in cocoa-rich dark chocolate. Based on raw materials such as shea, illipe and palm oil ILLEXAO™ products are as natural as cocoa butter. ILLEXAO™ ER boosts the health profile in cocoa-rich chocolate products and adds the creamy sensation known from milk chocolate. By replacing 5% of the cocoa butter with ILLEXAO™ ER, dark chocolate becomes smoother and creamier than you have experienced before. Excellent meltdown and flavor release reveal a new side to dark chocolate. ILLEXAO™ ER is suitable for premium molded chocolate tablets, coatings and confectionery fillings. 收起
ILLEXAO™ HS 85 AAK AB ILLEXAO™ HS 85 is a heat-stable solution, designed to raise the melting point of chocolate for example for products distributed in warm climates. Softening of chocolate is kept at bay, and chocolate maintains the right snap for perfect enjoyment by the co...展开 ILLEXAO™ HS 85 is a heat-stable solution, designed to raise the melting point of chocolate for example for products distributed in warm climates. Softening of chocolate is kept at bay, and chocolate maintains the right snap for perfect enjoyment by the consumer. It is a great choice for chocolate high in milk fat. Based on raw materials such as shea, illipe and palm oil ILLEXAO™ products are as natural as cocoa butter. Choose ILLEXAO™ HS 85 for chocolate products where the target is a proportion of heat and bloom stability at a higher storage temperature while the impact on the melt-down is minimal. It is recommended to use minimum 5-10% of the total chocolate recipe to get a significant heat stabilizing effect 收起
ILLEXAO™ HS 90 AAK AB ILLEXAO™ HS 90 is a heat-stable solution, designed to raise the melting point of chocolate for example for products distributed in warm climates. Softening of chocolate is kept at bay, and chocolate maintains the right snap for perfect enjoyment by the co...展开 ILLEXAO™ HS 90 is a heat-stable solution, designed to raise the melting point of chocolate for example for products distributed in warm climates. Softening of chocolate is kept at bay, and chocolate maintains the right snap for perfect enjoyment by the consumer. It is a great choice for chocolate high in milk fat. Based on raw materials such as shea, illipe and palm oil ILLEXAO™ products are as natural as cocoa butter. Choose ILLEXAO™ HS 90 for: improved heat stability and to tailor-make the melting-profile of your chocolate. 收起
ILLEXAO™ SC 70 AAK AB ILLEXAO™ SC 70 is recommended for replacement of cocoa butter in recipes with specific sensory requirements. It is perfect for full cocoa butter replacement, giving you a super compound with tailor-made melting properties to chocolate and a rich chocolate...展开 ILLEXAO™ SC 70 is recommended for replacement of cocoa butter in recipes with specific sensory requirements. It is perfect for full cocoa butter replacement, giving you a super compound with tailor-made melting properties to chocolate and a rich chocolate flavor. It is resistant to fat bloom and can be tailor-made which enables you to produce harder or softer products as required to be able to meet all cocoa butter recipes-no matter origin. 收起
InFat™ AAK AB InFat™ is an advanced basic-fat ingredient, developed to meet the specific needs of the growing infant. It has a fat composition mimicking that of human milk fat, thereby enabling optimized uptake of calcium and energy and easy digestion. This product all...展开 InFat™ is an advanced basic-fat ingredient, developed to meet the specific needs of the growing infant. It has a fat composition mimicking that of human milk fat, thereby enabling optimized uptake of calcium and energy and easy digestion. This product allows for a calcium and energy uptake that is important for customer requirements. 收起
L-(+)-Arginine Ethyl Ester Dihydrochloride USP Grade, Kosher Wintersun Chemical L-(+)-Arginine Ethyl Ester Dihydrochloride USP Grade, Kosher is a form of the amino acid arginine that is naturally produced by the body. This form of arginine may also be used to treat a number of health conditions, or as a dietary supplement. It is vita...展开 L-(+)-Arginine Ethyl Ester Dihydrochloride USP Grade, Kosher is a form of the amino acid arginine that is naturally produced by the body. This form of arginine may also be used to treat a number of health conditions, or as a dietary supplement. It is vital in the synthesis of certain proteins, like creatine and insulin, and helps the body to dispose of waste products like ammonia and nitrogen. The body also uses this amino acid together with oxygen to synthesize nitric oxide, a gaseous signaling molecule that acts as a biological messenger, transmitting information from cell to cell. L-arginine is helpful in promoting faster healing and also helps to lower blood pressure. 收起
L-Cysteine Hydrochloride Anhydrous Wintersun Chemical L-Cysteine Hydrochloride Anhydrous is a naturally occurring amino acid that is classified as a protein amino acid. One of the main functions of l-cysteine is the promotion of stomach lining health and also the correction of situations where the absorption...展开 L-Cysteine Hydrochloride Anhydrous is a naturally occurring amino acid that is classified as a protein amino acid. One of the main functions of l-cysteine is the promotion of stomach lining health and also the correction of situations where the absorption of essential nutrients from food sources takes place. L-cysteine in the form of cysteine is found in many different protein sources. Chicken, turkey and pork are all good sources of cysteine. Even many varieties of processed luncheon meats contain this amino acid. Cooking does not destroy the presence of cysteine and in some cases may even help to enhance the absorption. 收起
L-Cystine, FCC Grade Wintersun Chemical L-Cystine, FCC Grade is a white free flowing powder that is most commonly used as a dough conditioner to enhance flavor and nutritional value. It is used to reduce mix time and improve sheeting capabilities of the dough and increases extensibility. L-Crys...展开 L-Cystine, FCC Grade is a white free flowing powder that is most commonly used as a dough conditioner to enhance flavor and nutritional value. It is used to reduce mix time and improve sheeting capabilities of the dough and increases extensibility. L-Crystine is an allergen free product and reduces shrinkage of finished product. It can be used for pizza dough, calzones, pie crusts, bread sticks and tortillas. 收起
L-Leucine Wintersun Chemical L-Leucine is a white crystalline powder that has a slightly bitter taste and is soluble in water. L-Leucine is a non-polar amino acid used in the food and beverage industry as an additive and a nutritional enhancer. Specifically, L-Leucine is widely used ...展开 L-Leucine is a white crystalline powder that has a slightly bitter taste and is soluble in water. L-Leucine is a non-polar amino acid used in the food and beverage industry as an additive and a nutritional enhancer. Specifically, L-Leucine is widely used in breads, pasta products, and spices. 收起
Lactic Acid Wintersun Chemical Lactic Acid is a chemical compound that plays a role in several biochemical processes. It appears as a yellowish liquid. This product is often used as a curing agent and a flavoring agent in sour milk foods such as yogurt and cottage cheese.
Lanolin Anhydrous USP Grade Wintersun Chemical Lanolin Anhydrous USP Grade is a wax, often referred to as wool wax and wool grease. Lanolin and its many derivatives are used extensively in both the personal care (e.g., high value cosmetics, facial cosmetics, lip products) and health care sectors. Lano...展开 Lanolin Anhydrous USP Grade is a wax, often referred to as wool wax and wool grease. Lanolin and its many derivatives are used extensively in both the personal care (e.g., high value cosmetics, facial cosmetics, lip products) and health care sectors. Lanolin is often used as a raw material for producing cholecalciferol using irradiation. (vitamin D3). 收起
Lecithin Wintersun Chemical Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids (e.g., phosphatidylcholi...展开 Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids (e.g., phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol). The nontoxicity of lecithin leads to its use with food, as an additive or in food preparation. It is used commercially in foods requiring a natural emulsifier or lubricant. 收起
Lutidine Wintersun Chemical Lutidine is a natural heterocyclic aromatic organic compound. It has been isolated from the basic fraction of coal tar and from bone oil. It is a dimethyl substituted derivative of pyridine. It has been detected in waste water from oil shale processing si...展开 Lutidine is a natural heterocyclic aromatic organic compound. It has been isolated from the basic fraction of coal tar and from bone oil. It is a dimethyl substituted derivative of pyridine. It has been detected in waste water from oil shale processing sites and former creosoting facilities. 2,6-Lutidine has been evaluated for use as a food additive owing to its nutty aroma when present in solution at very low concentrations, however the neat solvent has a pungent, noxious odor 收起
Magnesium Chloride Hexahydrate Wintersun Chemical Magnesium Chloride Hexahydrate is colorless or deliquescent consisting of white flakes and soluble in water and alcohol. It is most commonly used in various food applications as a mineral supplement.
Magnesium Oxide Wintersun Chemical Magnesium Oxide is a white to off white granular powder. Magnesium is a naturally occurring mineral that is an important nutrient for the human body, supporting the muscles and nerves. Magnesium Oxide is used as a Magnesium supplement or an antacid for th...展开 Magnesium Oxide is a white to off white granular powder. Magnesium is a naturally occurring mineral that is an important nutrient for the human body, supporting the muscles and nerves. Magnesium Oxide is used as a Magnesium supplement or an antacid for the relief of heartburn, indigestion and sore stomach. 收起
Magnesium Stearate Wintersun Chemical Magnesium Stearate is a white powder that becomes solid at room temperature. It is used as a food additive, and binder. Magnesium stearate is also a common flow agent used in supplements.
Malic Acid (DL-Malic Acid) Wintersun Chemical Malic Acid (DL-Malic Acid) is a dicarboxylic acid found in many sour or tart-tasting foods. When eaten, it produces a mellow and persistent sour taste. The most common source of this compound is unripe fruit. This acid is also produced within the human bo...展开 Malic Acid (DL-Malic Acid) is a dicarboxylic acid found in many sour or tart-tasting foods. When eaten, it produces a mellow and persistent sour taste. The most common source of this compound is unripe fruit. This acid is also produced within the human body as a part of the citric acid cycle. The salts of malic acid, known as maltates, are an important intermediary step in the cycle. The most common use of malic acid is in food products, notably in candy and potato chips. Sour candies often use it rather than its sweeter cousin, citric acid, as the sourness is more intense. Salt and vinegar flavored potato chips also use it to produce a tart, vinegar-like flavor. 收起
Melatonin (N-Acetyl 5 Methoxy Tryptamino), USP Grade Wintersun Chemical Melatonin (N-Acetyl 5 Methoxy Tryptamino), USP Grade is a naturally occurring compound found in humans, animals, microbes and plants. In animals and humans, melatonin levels vary during the daily cycle. It is intimately involved in regulating the sleeping...展开 Melatonin (N-Acetyl 5 Methoxy Tryptamino), USP Grade is a naturally occurring compound found in humans, animals, microbes and plants. In animals and humans, melatonin levels vary during the daily cycle. It is intimately involved in regulating the sleeping and waking cycles. It is sometimes prescribed by doctors for patients with sleep disorders. 收起
Menthol Crystals Wintersun Chemical Menthol Crystals are produced from mint oils through the process of distillation, filtration and crystallization to obtain a purified product suitable for use in food and pharmaceutical applications. Menthol distinct flavor and fragrance has found its way...展开 Menthol Crystals are produced from mint oils through the process of distillation, filtration and crystallization to obtain a purified product suitable for use in food and pharmaceutical applications. Menthol distinct flavor and fragrance has found its way into products such as perfumes, cough medicines, chewing gums and cigarettes. This aromatic crystallized oil is useful in many applications. 收起
Methyl Paraben, Food Grade Wintersun Chemical Methyl Paraben, Food Grade is a preservative that appears as a white crystalline powder. It is an antimicrobial agent that is mainly used in baked good, creams, pastes, jams and jellies, syrups, processed vegetable oils, seasonings, dairy products, and be...展开 Methyl Paraben, Food Grade is a preservative that appears as a white crystalline powder. It is an antimicrobial agent that is mainly used in baked good, creams, pastes, jams and jellies, syrups, processed vegetable oils, seasonings, dairy products, and beverages. 收起