| Acid Casein Powder | Irish Dairy Board Proteins and Ingredients | Acid Casein Powder is a high quality milk protein product, produced by acid precipitation of the casein from fresh pasteurized skimmed milk. This product is a high protein attrition dried milk powder. It has excellent stabilization and emulsification prop...展开 Acid Casein Powder is a high quality milk protein product, produced by acid precipitation of the casein from fresh pasteurized skimmed milk. This product is a high protein attrition dried milk powder. It has excellent stabilization and emulsification properties and is a high nutritional source of protein with a fill amino acid profile. Acid Casein Powder is mainly used in nutritional health care products, processed cheese, infant formula, beverages and creamer, snacking, ready meal, sauce and seasoning applications. 收起 | |
| Aopack® (Europe) | PeroxyChem | Aopack® (Europe) is a highly stable hydrogen peroxide grade product that can be used with stainless steel. It can be used for pre-sterilization installation, bath immersion sterilization, and packaging sterilization in the food industry. This product can ...展开 Aopack® (Europe) is a highly stable hydrogen peroxide grade product that can be used with stainless steel. It can be used for pre-sterilization installation, bath immersion sterilization, and packaging sterilization in the food industry. This product can also be used for aseptic beverage packaging. 收起 | |
| Blitz™ | PeroxyChem | Blitz™ is an antimicrobial disinfectant and pathogen control agent for the food industry. This product is peracetic acid based and is used in red meat applications such as carcasses, organs, and parts for bacteria contamination reduction. | |
| Buttermilk Powder 11% | Irish Dairy Board Proteins and Ingredients | Buttermilk Powder 11% is produced through the spray-drying of fresh buttermilk, derived from the manufacture of cream products. This product has a unique flavor in dairy products, specifically a unique buttery note. It is high in phosolipids and has good ...展开 Buttermilk Powder 11% is produced through the spray-drying of fresh buttermilk, derived from the manufacture of cream products. This product has a unique flavor in dairy products, specifically a unique buttery note. It is high in phosolipids and has good emulsification properties. Buttermilk Powder 11% can be used in recombined milk product and bakery applications. 收起 | |
| Buttermilk Powder 6% | Irish Dairy Board Proteins and Ingredients | Buttermilk Powder 6% is produced through the spray-drying of fresh buttermilk, derived from the manufacture of cream products. This product has a unique flavor in dairy products, specifically a unique buttery note. It is high in phosolipids and has good e...展开 Buttermilk Powder 6% is produced through the spray-drying of fresh buttermilk, derived from the manufacture of cream products. This product has a unique flavor in dairy products, specifically a unique buttery note. It is high in phosolipids and has good emulsification properties. Buttermilk Powder 6% can be used in recombined milk product and bakery applications. 收起 | |
| Buttermilk Powder High Heat, Heat Stable If Required | Irish Dairy Board Proteins and Ingredients | Buttermilk Powder High Heat, Heat stable if required, is produced through the spray-drying of fresh buttermilk, derived from the manufacture of cream products. This product has a unique flavor in dairy products, specifically a unique buttery note. It is ...展开 Buttermilk Powder High Heat, Heat stable if required, is produced through the spray-drying of fresh buttermilk, derived from the manufacture of cream products. This product has a unique flavor in dairy products, specifically a unique buttery note. It is high in phosolipids and has good emulsification properties. Buttermilk Powder High Heat, Heat stable if required, can be used in recombined milk product and bakery applications. 收起 | |
| Buttermilk Powder High Heat with a W.P.N. < 1.5 mg/g) | Irish Dairy Board Proteins and Ingredients | Buttermilk Powder High Heat with a W.P.N. < 1.5 mg/g) , is produced through the spray-drying of fresh buttermilk, derived from the manufacture of cream products. This product has a unique flavor in dairy products, specifically a unique buttery note. It i...展开 Buttermilk Powder High Heat with a W.P.N. < 1.5 mg/g) , is produced through the spray-drying of fresh buttermilk, derived from the manufacture of cream products. This product has a unique flavor in dairy products, specifically a unique buttery note. It is high in phosolipids and has good emulsification properties. Buttermilk Powder High Heat with a W.P.N. < 1.5 mg/g) , can be used in recombined milk product and bakery applications. 收起 | |
| Buttermilk Powder Medium Heat with a W.P.N. 1.51 - 5.99 mg/g | Irish Dairy Board Proteins and Ingredients | Buttermilk Powder Medium Heat with a W.P.N. 1.51 - 5.99 mg/g, is produced through the spray-drying of fresh buttermilk, derived from the manufacture of cream products. This product has a unique flavor in dairy products, specifically a unique buttery note...展开 Buttermilk Powder Medium Heat with a W.P.N. 1.51 - 5.99 mg/g, is produced through the spray-drying of fresh buttermilk, derived from the manufacture of cream products. This product has a unique flavor in dairy products, specifically a unique buttery note. It is high in phosolipids and has good emulsification properties. Buttermilk Powder Medium Heat with a W.P.N. 1.51 - 5.99 mg/g, can be used in recombined milk product and bakery applications. 收起 | |
| Calcium Caseinate Powder | Irish Dairy Board Proteins and Ingredients | Calcium Caseinate Powder is a high quality milk protein product, manufactured from fresh pasteurized skimmed milk through acid precipitation of the casein followed by neutralization and drying. This product is a high protein attrition dried milk powder wh...展开 Calcium Caseinate Powder is a high quality milk protein product, manufactured from fresh pasteurized skimmed milk through acid precipitation of the casein followed by neutralization and drying. This product is a high protein attrition dried milk powder which gives it high emulsification, high solubility, binding properties, a good mineral profile, and a good amino acid profile. Calcium Caseinate Powder is mainly used in processed cheese, liquor, snacking, infant formula, nutritional use, and for binding in processed food applications. 收起 | |
| Clarity® | PeroxyChem | Clarity® is a sanitization microbial agent made of 15% peracetic acid. This product has a long shelf life, slow thermal degradation, and stability. It can be used for aseptic beverage packaging and food packaging. | |
| Cornstarch (First-Class) | Inner Mongolia Jianlong Biochemical Co., Ltd. 内蒙古健隆生化有限公司 | Cornstarch (First-Class) is a white with slightly yellow-shadow powder with no strong taste or smell. It is made from maize by the following process: soaking, pulverizing, separating, refining, and drying. It has a low protein content and is used as a ra...展开 Cornstarch (First-Class) is a white with slightly yellow-shadow powder with no strong taste or smell. It is made from maize by the following process: soaking, pulverizing, separating, refining, and drying. It has a low protein content and is used as a raw material in food products, pharmaceuticals, textiles, and paper-making. 收起 | |
| Cornstarch (High Quality) | Inner Mongolia Jianlong Biochemical Co., Ltd. 内蒙古健隆生化有限公司 | Cornstarch (High Quality) is a white with slightly yellow-shadow powder with no strong taste or smell. It is made from maize by the following process: soaking, pulverizing, separating, refining, and drying. It has a low protein content and is used as a r...展开 Cornstarch (High Quality) is a white with slightly yellow-shadow powder with no strong taste or smell. It is made from maize by the following process: soaking, pulverizing, separating, refining, and drying. It has a low protein content and is used as a raw material in food products, pharmaceuticals, textiles, and paper-making. 收起 | |
| Cornstarch (Second-Class) | Inner Mongolia Jianlong Biochemical Co., Ltd. 内蒙古健隆生化有限公司 | Cornstarch (Second-Class) is a white with yellow-shadow powder with no strong taste or smell. It is made from maize by the following process: soaking, pulverizing, separating, refining, and drying. It has a low protein content and is used as a raw materi...展开 Cornstarch (Second-Class) is a white with yellow-shadow powder with no strong taste or smell. It is made from maize by the following process: soaking, pulverizing, separating, refining, and drying. It has a low protein content and is used as a raw material in food products, pharmaceuticals, textiles, and paper-making. 收起 | |
| Demineralised Whey Powder | Irish Dairy Board Proteins and Ingredients | Demineralised Whey Powder is manufactured from the finest quality fresh whey. It is clarified and defatted before demineralisation and prior to evaporation and spray drying. Demineralised Whey Powder can be completed to varying levels , however it is typi...展开 Demineralised Whey Powder is manufactured from the finest quality fresh whey. It is clarified and defatted before demineralisation and prior to evaporation and spray drying. Demineralised Whey Powder can be completed to varying levels , however it is typically 90%. This product is primarily used in the manufacturing of infant formula. 收起 | |
| Durox® 35% Hydrogen Peroxide | PeroxyChem | Durox® 35% Hydrogen Peroxide is a food grade chemical with a high purity. This product is heavily stabilized to maintain the assay levels of 35% hydrogen peroxide. It can be used in the food industry for food steralization, food fiber bleaching, and asept...展开 Durox® 35% Hydrogen Peroxide is a food grade chemical with a high purity. This product is heavily stabilized to maintain the assay levels of 35% hydrogen peroxide. It can be used in the food industry for food steralization, food fiber bleaching, and aseptic beverage packaging. 收起 | |
| Durox® 50% Hydrogen Peroxide | PeroxyChem | Durox® 50% Hydrogen Peroxide is a food grade chemical with a high purity. This product is heavily stabilized to maintain the assay levels of 50% hydrogen peroxide. It can be used in the food industry for food steralization, food fiber bleaching, and asept...展开 Durox® 50% Hydrogen Peroxide is a food grade chemical with a high purity. This product is heavily stabilized to maintain the assay levels of 50% hydrogen peroxide. It can be used in the food industry for food steralization, food fiber bleaching, and aseptic beverage packaging. 收起 | |
| Durox® 70% Hydrogen Peroxide | PeroxyChem | Durox® 70% Hydrogen Peroxide is a food grade chemical with a high purity. This product is heavily stabilized to maintain the assay levels of 70% hydrogen peroxide. It can be used in the food industry for food steralization, food fiber bleaching, and asept...展开 Durox® 70% Hydrogen Peroxide is a food grade chemical with a high purity. This product is heavily stabilized to maintain the assay levels of 70% hydrogen peroxide. It can be used in the food industry for food steralization, food fiber bleaching, and aseptic beverage packaging. 收起 | |
| Durox® LRA 35% Hydrogen Peroxide | PeroxyChem | Durox® LRA 35% Hydrogen Peroxide is a food grade product with a high purity. This product is used when low residue is wanted and specifically to reduce build-up of residue on spray nozzles. It can be used in the food industry for several low residue appli...展开 Durox® LRA 35% Hydrogen Peroxide is a food grade product with a high purity. This product is used when low residue is wanted and specifically to reduce build-up of residue on spray nozzles. It can be used in the food industry for several low residue applications including spray aseptic packaging equipment, bleaching, and steralization. 收起 | |
| Durox® LRD 35% Hydrogen Peroxide | PeroxyChem | Durox® LRD 35% Hydrogen Peroxide is a food grade product with a high purity. This product is used when low residue is wanted and specifically to reduce build-up of residue on spray nozzles. It can be used in the food industry for several low residue appli...展开 Durox® LRD 35% Hydrogen Peroxide is a food grade product with a high purity. This product is used when low residue is wanted and specifically to reduce build-up of residue on spray nozzles. It can be used in the food industry for several low residue applications including spray aseptic packaging equipment, bleaching, and steralization. 收起 | |
| Fat Filled Milk Powder 26% | Irish Dairy Board Proteins and Ingredients | Fat Filled Milk Powder 26% is manufactured by combining top quality skimmed milk powder with specifically prepared vegetable oils.This product is a spray dried milk powder that is easily reconstituted into a milk drink. It has a pleasant clean flavor, and...展开 Fat Filled Milk Powder 26% is manufactured by combining top quality skimmed milk powder with specifically prepared vegetable oils.This product is a spray dried milk powder that is easily reconstituted into a milk drink. It has a pleasant clean flavor, and its powder format means that it has a long shelf life that can be reconstituted on demand. Fat Filled Milk Powder 26% is used in bakery, ice cream, yogurt type products, UHT drinks, home cooking, whitener for tea/coffee applications, and as a substitute for milk products. 收起 | |
| Fat Filled Milk Powder 28% Fat | Irish Dairy Board Proteins and Ingredients | Fat Filled Milk Powder 28% Fat is manufactured by combining top quality skimmed milk powder with specifically prepared vegetable oils.This product is a spray dried milk powder that is easily reconstituted into a milk drink. It has a pleasant clean flavor,...展开 Fat Filled Milk Powder 28% Fat is manufactured by combining top quality skimmed milk powder with specifically prepared vegetable oils.This product is a spray dried milk powder that is easily reconstituted into a milk drink. It has a pleasant clean flavor, and its powder format means that it has a long shelf life that can be reconstituted on demand. Fat Filled Milk Powder 26% Fat is used in bakery, ice cream, yogurt type products, UHT drinks, home cooking, whitener for tea/coffee applications, and as a substitute for milk products. 收起 | |
| Fat Filled Milk Powder Coffee Stable | Irish Dairy Board Proteins and Ingredients | Fat Filled Milk Powder Coffee Stable is manufactured by combining top quality skimmed milk powder with specifically prepared vegetable oils.This product is a spray dried milk powder that is easily reconstituted into a milk drink. It has a pleasant clean f...展开 Fat Filled Milk Powder Coffee Stable is manufactured by combining top quality skimmed milk powder with specifically prepared vegetable oils.This product is a spray dried milk powder that is easily reconstituted into a milk drink. It has a pleasant clean flavor, and its powder format means that it has a long shelf life that can be reconstituted on demand. Fat Filled Milk Powder Coffee Stable is used in bakery, ice cream, yogurt type products, UHT drinks, home cooking, whitener for tea/coffee applications, and as a substitute for milk products. 收起 | |
| Fat Filled Milk Powder Instantized | Irish Dairy Board Proteins and Ingredients | Fat Filled Milk Powder Instantized is manufactured by combining top quality skimmed milk powder with specifically prepared vegetable oils.This product is a spray dried milk powder that is easily reconstituted into a milk drink. It has a pleasant clean fla...展开 Fat Filled Milk Powder Instantized is manufactured by combining top quality skimmed milk powder with specifically prepared vegetable oils.This product is a spray dried milk powder that is easily reconstituted into a milk drink. It has a pleasant clean flavor, and its powder format means that it has a long shelf life that can be reconstituted on demand. Fat Filled Milk Powder Instantized Fat is used in bakery, ice cream, yogurt type products, UHT drinks, home cooking, whitener for tea/coffee applications, and as a substitute for milk products. 收起 | |
| Fat Filled Milk Powder Non-Instantized | Irish Dairy Board Proteins and Ingredients | Fat Filled Milk Powder Non-Instantized is manufactured by combining top quality skimmed milk powder with specifically prepared vegetable oils.This product is a spray dried milk powder that is easily reconstituted into a milk drink. It has a pleasant clean...展开 Fat Filled Milk Powder Non-Instantized is manufactured by combining top quality skimmed milk powder with specifically prepared vegetable oils.This product is a spray dried milk powder that is easily reconstituted into a milk drink. It has a pleasant clean flavor, and its powder format means that it has a long shelf life that can be reconstituted on demand. Fat Filled Milk Powder Non-Instantized Fat is used in bakery, ice cream, yogurt type products, UHT drinks, home cooking, whitener for tea/coffee applications, and as a substitute for milk products. 收起 | |
| Fat Filled Milk Powder Vitamins and Minerals Added | Irish Dairy Board Proteins and Ingredients | Fat Filled Milk Powder Vitamins and Minerals Added is manufactured by combining top quality skimmed milk powder with specifically prepared vegetable oils.This product is a spray dried milk powder that is easily reconstituted into a milk drink. It has a pl...展开 Fat Filled Milk Powder Vitamins and Minerals Added is manufactured by combining top quality skimmed milk powder with specifically prepared vegetable oils.This product is a spray dried milk powder that is easily reconstituted into a milk drink. It has a pleasant clean flavor, and its powder format means that it has a long shelf life that can be reconstituted on demand. Fat Filled Milk Powder Vitamins and Minerals Added is used in bakery, ice cream, yogurt type products, UHT drinks, home cooking, whitener for tea/coffee applications, and as a substitute for milk products. 收起 | |
| Food Grade Calcium Peroxide | PeroxyChem | Food Grade Calcium Peroxide is used as a texturizer in the food industry. This product is a non-halogenated agent that can be used in dough to strengthen the gluten wall and for moisture yield and retention. Food Grade Calcium Peroxide is used in many app...展开 Food Grade Calcium Peroxide is used as a texturizer in the food industry. This product is a non-halogenated agent that can be used in dough to strengthen the gluten wall and for moisture yield and retention. Food Grade Calcium Peroxide is used in many applications including bakery products. 收起 | |
| Full Cream Milk Powder | Irish Dairy Board Proteins and Ingredients | Full Cream Milk Powder is produced from fresh, high quality, full fat milk by a spray drying process. The product is a creamy white powder, mainly used in reconstitution for drinking milk for its full creamy flavor. Full Cream Milk Powder is used in recon...展开 Full Cream Milk Powder is produced from fresh, high quality, full fat milk by a spray drying process. The product is a creamy white powder, mainly used in reconstitution for drinking milk for its full creamy flavor. Full Cream Milk Powder is used in reconstruction for drinking milk, or as an industrial replacement for milk in bakery, ice-cream, ready meals, confectionery, yogurt powder applications. 收起 | |
| Full Cream Milk Powder 26% Fat | Irish Dairy Board Proteins and Ingredients | Full Cream Milk Powder 26% fat is produced from fresh, high quality, full fat milk by a spray drying process. The product is a creamy white powder, mainly used in reconstitution for drinking milk for its full creamy flavor. Full Cream Milk Powder 26% Fat ...展开 Full Cream Milk Powder 26% fat is produced from fresh, high quality, full fat milk by a spray drying process. The product is a creamy white powder, mainly used in reconstitution for drinking milk for its full creamy flavor. Full Cream Milk Powder 26% Fat is used in reconstruction for drinking milk, or as an industrial replacement for milk in bakery, ice-cream, ready meals, confectionery, yogurt powder applications. 收起 | |
| Full Cream Milk Powder 28% | Irish Dairy Board Proteins and Ingredients | Full Cream Milk Powder 28% fat is produced from fresh, high quality, full fat milk by a spray drying process. The product is a creamy white powder, mainly used in reconstitution for drinking milk for its full creamy flavor. Full Cream Milk Powder 28% Fat ...展开 Full Cream Milk Powder 28% fat is produced from fresh, high quality, full fat milk by a spray drying process. The product is a creamy white powder, mainly used in reconstitution for drinking milk for its full creamy flavor. Full Cream Milk Powder 28% Fat is used in reconstruction for drinking milk, or as an industrial replacement for milk in bakery, ice-cream, ready meals, confectionery, yogurt powder applications. 收起 | |
| Full Cream Milk Powder Fortified with Vitamins and Minerals | Irish Dairy Board Proteins and Ingredients | Full Cream Milk Powder Fortified with Vitamins and Minerals is produced from fresh, high quality, full fat milk by a spray drying process. The product is a creamy white powder, mainly used in reconstitution for drinking milk for its full creamy flavor. Fu...展开 Full Cream Milk Powder Fortified with Vitamins and Minerals is produced from fresh, high quality, full fat milk by a spray drying process. The product is a creamy white powder, mainly used in reconstitution for drinking milk for its full creamy flavor. Full Cream Milk Powder Fortified with Vitamins and Minerals is used in reconstruction for drinking milk, or as an industrial replacement for milk in bakery, ice-cream, ready meals, confectionery, yogurt powder applications. 收起 | |
| Full Cream Milk Powder Instantized | Irish Dairy Board Proteins and Ingredients | Full Cream Milk Powder Instantized is produced from fresh, high quality, full fat milk by a spray drying process. The product is a creamy white powder, mainly used in reconstitution for drinking milk for its full creamy flavor. Full Cream Milk Powder Inst...展开 Full Cream Milk Powder Instantized is produced from fresh, high quality, full fat milk by a spray drying process. The product is a creamy white powder, mainly used in reconstitution for drinking milk for its full creamy flavor. Full Cream Milk Powder Instantized is used in reconstruction for drinking milk, or as an industrial replacement for milk in bakery, ice-cream, ready meals, confectionery, yogurt powder applications. 收起 | |
| Full Cream Milk Powder Semi Instantized | Irish Dairy Board Proteins and Ingredients | Full Cream Milk Powder Semi Instantized (agglomerated) is produced from fresh, high quality, full fat milk by a spray drying process. The product is a creamy white powder, mainly used in reconstitution for drinking milk for its full creamy flavor. Full Cr...展开 Full Cream Milk Powder Semi Instantized (agglomerated) is produced from fresh, high quality, full fat milk by a spray drying process. The product is a creamy white powder, mainly used in reconstitution for drinking milk for its full creamy flavor. Full Cream Milk Powder Semi Instantized (agglomerated) is used in reconstruction for drinking milk, or as an industrial replacement for milk in bakery, ice-cream, ready meals, confectionery, yogurt powder applications. 收起 | |
| Lactic Butter | Irish Dairy Board Proteins and Ingredients | Lactic Butter Unsalted is an unsalted butter manufactured from fresh cream via traditional churning. This product has a golden color with a rich tangy flavor. Lactic Butter Unsalted can be used in dairy spread, mixed fat blend, flavored butters (sweet/sav...展开 Lactic Butter Unsalted is an unsalted butter manufactured from fresh cream via traditional churning. This product has a golden color with a rich tangy flavor. Lactic Butter Unsalted can be used in dairy spread, mixed fat blend, flavored butters (sweet/savory), white sauce, baker, chocolate, confectionery, ready meal, processed cheese, and ice cream applications. 收起 | |
| Lactic Butter Salted | Irish Dairy Board Proteins and Ingredients | Lactic Butter Salted is a salted butter manufactured from fresh cream via traditional churning. This product is golden in color with a rich tangy flavor. Lactic Butter Salted can be used in dairy spread, mixed fat blend, flavored butter (sweet/savory), wh...展开 Lactic Butter Salted is a salted butter manufactured from fresh cream via traditional churning. This product is golden in color with a rich tangy flavor. Lactic Butter Salted can be used in dairy spread, mixed fat blend, flavored butter (sweet/savory), white sauce, baker, chocolate, confectionery, ready meal, processed cheese, and ice cream applications. 收起 | |
| NutraFine® RS | Hoganas AB | NutraFine® RS is an elemental iron powder. This product contains a minimum of 98% iron and less than 0.5% is acid insoluble. NutraFine® RS is used in various food applications for iron enrichment. This product can be used in breads, bakery products, and c...展开 NutraFine® RS is an elemental iron powder. This product contains a minimum of 98% iron and less than 0.5% is acid insoluble. NutraFine® RS is used in various food applications for iron enrichment. This product can be used in breads, bakery products, and cereal products. 收起 | |
| OxyPure® BIO-15% (Europe) | PeroxyChem | OxyPure® BIO-15% (Europe) is a biocide that is composed of 15% peracetic acid. This product can be used for disinfection and pathogen control where it can be used on equipment, piping systems, non porous services, and for aerial disinfection. It can be us...展开 OxyPure® BIO-15% (Europe) is a biocide that is composed of 15% peracetic acid. This product can be used for disinfection and pathogen control where it can be used on equipment, piping systems, non porous services, and for aerial disinfection. It can be used for services that come in contact with fruit juice, beer, wine, meat, and fish. 收起 | |
| OxyPure® BIO-5% (Europe) | PeroxyChem | OxyPure® BIO-5% (Europe) is a biocide that is composed of 5% peracetic acid. This product can be used for disinfection and pathogen control on equipment, piping systems, non porous services, and for aerial disinfection. It can be used for services that co...展开 OxyPure® BIO-5% (Europe) is a biocide that is composed of 5% peracetic acid. This product can be used for disinfection and pathogen control on equipment, piping systems, non porous services, and for aerial disinfection. It can be used for services that come in contact with fruit juice, beer, wine, meat, and fish. 收起 | |
| OxyPure C50 (Europe) | PeroxyChem | OxyPure C50 (Europe) is a biocide used for pathogen control and disinfection. This product has an active ingredient of hydrogen peroxide. It can be used in the food industry for fruit and vegetable processing and the treatment of machinery and facilities. | |
| Pronal 5001/0–PW–L | Biospringer | Pronal 5001/0–PW–L is a spray dried yeast extract obtained by autolysis of brewer’s yeast (Saccharomyces cerevisiae). This product develops typical meat notes. It is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products,...展开 Pronal 5001/0–PW–L is a spray dried yeast extract obtained by autolysis of brewer’s yeast (Saccharomyces cerevisiae). This product develops typical meat notes. It is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. 收起 | |
| Pronal® 5101 / 24 - PW – L | Biospringer | Pronal® 5101 / 24 - PW - L is obtained from a selected yeast strain. The yeast extract results from a controlled autolysis process. Purification steps guarantee good product stability while maintaining highly desirable nutrients. The product is dried into...展开 Pronal® 5101 / 24 - PW - L is obtained from a selected yeast strain. The yeast extract results from a controlled autolysis process. Purification steps guarantee good product stability while maintaining highly desirable nutrients. The product is dried into a fine powder. Pronal® 5101 / 24 - PW – L provides distinct flavors and improves the taste sensation of food. 收起 | |
| Pronal 80® RM – SD | Biospringer | Pronal 80® RM SD is obtained from a selected yeast strain. The yeast extract results from a controlled autolysis process. Purification steps guarantee good product stability while maintaining highly desirable nutrients. The product is dried into a fine po...展开 Pronal 80® RM SD is obtained from a selected yeast strain. The yeast extract results from a controlled autolysis process. Purification steps guarantee good product stability while maintaining highly desirable nutrients. The product is dried into a fine powder. Pronal 80® RM SD provides distinct flavors and improves the taste sensation of food. 收起 | |
| Pronal 80® RMN – SD | Biospringer | Pronal 80® RMN - SD is obtained from a selected yeast strain. The yeast extract results from a controlled autolysis process. Purification steps guarantee good product stability while maintaining highly desirable nutrients. The product is dried into a fine...展开 Pronal 80® RMN - SD is obtained from a selected yeast strain. The yeast extract results from a controlled autolysis process. Purification steps guarantee good product stability while maintaining highly desirable nutrients. The product is dried into a fine powder. Pronal 80® RMN - SD provides distinct flavors and improves the taste sensation of food. 收起 | |
| Rennet Casein Powder | Irish Dairy Board Proteins and Ingredients | Rennet Casein Powder is a high quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurized skimmed milk. It has a typical clean dairy flavor and is a high protein source. This product has high emulsification propert...展开 Rennet Casein Powder is a high quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurized skimmed milk. It has a typical clean dairy flavor and is a high protein source. This product has high emulsification properties and delivers high yields. Rennet Casein Powder is primarily use in analogue cheese and processed cheese production. 收起 | |
| Rennet Casein Powder 30 Mesh Size | Irish Dairy Board Proteins and Ingredients | Rennet Casein Powder 30 Mesh Size is a high quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurized skimmed milk. It has a typical clean dairy flavor and is a high protein source. This product has high emulsific...展开 Rennet Casein Powder 30 Mesh Size is a high quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurized skimmed milk. It has a typical clean dairy flavor and is a high protein source. This product has high emulsification properties and delivers high yields. Rennet Casein Powder 30 Mesh Size is primarily use in analogue cheese and processed cheese production. 收起 | |
| Rennet Casein Powder 60 Mesh Size | Irish Dairy Board Proteins and Ingredients | Rennet Casein Powder 60 Mesh Size is a high quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurized skimmed milk. It has a typical clean dairy flavor and is a high protein source. This product has high emulsific...展开 Rennet Casein Powder 60 Mesh Size is a high quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurized skimmed milk. It has a typical clean dairy flavor and is a high protein source. This product has high emulsification properties and delivers high yields. Rennet Casein Powder 60 Mesh Size is primarily use in analogue cheese and processed cheese production. 收起 | |
| Rennet Casein Powder 90 Mesh Size | Irish Dairy Board Proteins and Ingredients | Rennet Casein Powder 90 Mesh Size is a high quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurized skimmed milk. It has a typical clean dairy flavor and is a high protein source. This product has high emulsific...展开 Rennet Casein Powder 90 Mesh Size is a high quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurized skimmed milk. It has a typical clean dairy flavor and is a high protein source. This product has high emulsification properties and delivers high yields. Rennet Casein Powder 90 Mesh Size is primarily use in analogue cheese and processed cheese production. 收起 | |
| Sodium Caseinate Powder | Irish Dairy Board Proteins and Ingredients | Sodium Caseinate Powder is a high quality milk protein product, manufactured from fresh pasteurized skimmed milk through acid precipitation of the casein followed by neutralization and drying. This product is a high protein attrition dried milk powder whi...展开 Sodium Caseinate Powder is a high quality milk protein product, manufactured from fresh pasteurized skimmed milk through acid precipitation of the casein followed by neutralization and drying. This product is a high protein attrition dried milk powder which gives it high emulsification, solubility properties, binding properties, foaming, and texture enhancement characteristics. Sodium Caseinate Powder is mainly used in coffee creamer, processed cheese, liquor, snacking, infant formula, nutritional use, and binding in processed food applications. 收起 | |
| Spectrum® | PeroxyChem | Spectrum® is a antimicrobial agent that can be used to reduce contamination from bacteria. This product is a chlorine-free disinfectant and is made of acetic acid and hydrogen peroxide. It does not omit dangerous gases and is non-corrosive. Spectrum® can ...展开 Spectrum® is a antimicrobial agent that can be used to reduce contamination from bacteria. This product is a chlorine-free disinfectant and is made of acetic acid and hydrogen peroxide. It does not omit dangerous gases and is non-corrosive. Spectrum® can be used for poultry processing. 收起 | |
| Springaline® BA10/0–PW | Biospringer | Springaline® BA10/0–PW is a baker’s inactivated dried yeast, obtained by drum-drying of Saccharomyces cerevisiae, primary grown on a molasses-based media. It is often used as nutritional and dietary supplements in flakes, powder or tablet forms. It has a ...展开 Springaline® BA10/0–PW is a baker’s inactivated dried yeast, obtained by drum-drying of Saccharomyces cerevisiae, primary grown on a molasses-based media. It is often used as nutritional and dietary supplements in flakes, powder or tablet forms. It has a neutral to slightly nutty taste, and has high water and oil binding powers. 收起 | |
| Springaline® BA17/0–SG | Biospringer | Springaline® BA17/0–SG is obtained by drum drying of a primary grown, selected yeast strain of Saccharomyces cerevisiae. This product has a clean neutral taste which makes it particularly suited to be used as a carrier for flavors and seasonings. Springal...展开 Springaline® BA17/0–SG is obtained by drum drying of a primary grown, selected yeast strain of Saccharomyces cerevisiae. This product has a clean neutral taste which makes it particularly suited to be used as a carrier for flavors and seasonings. Springaline® BA17/0–SG is also suitable for meat products and vegan foods thanks to its water and oil binding capacity. This inactivated dried baker’s yeast is a unique alternative to torula yeast. 收起 | |
| Springaline® SP40/0–PW | Biospringer | Springaline® SP40/0–PW is obtained by spray-drying of a specialty inactive yeast. This product has a clean neutral taste which makes it particularly suited to be used as a carrier for seasonings. Springaline® SP40/0–PW is also suitable for meat products a...展开 Springaline® SP40/0–PW is obtained by spray-drying of a specialty inactive yeast. This product has a clean neutral taste which makes it particularly suited to be used as a carrier for seasonings. Springaline® SP40/0–PW is also suitable for meat products and vegan foods thanks to its water and oil binding capacity. 收起 | |
| Springalys D100/0–PW | Biospringer | Springalys D100/0–PW is a drum dried, partially autolysed baker’s yeast (Saccharomyces cerevisiae). Saccharomyces cerevisiae yeast is grown on a molasses based media. This autolysed product is particularly suitable for low sodium products. Springalys D100...展开 Springalys D100/0–PW is a drum dried, partially autolysed baker’s yeast (Saccharomyces cerevisiae). Saccharomyces cerevisiae yeast is grown on a molasses based media. This autolysed product is particularly suitable for low sodium products. Springalys D100/0–PW develops typical roasted and cereal notes. It is typically applied in savoury snacks, aperitif biscuits, meat products, spreads, and vegetable pâtés. 收起 | |
| Springalys D200/8–PW | Biospringer | Springalys D200/8–PW is a drum dried, partially autolysed baker’s yeast (Saccharomyces cerevisiae). Saccharomyces cerevisiae yeast is grown on a molasses based media. This ingredient is naturally rich in 5’IMP and 5’GMP derived from the yeast cell RNA, wh...展开 Springalys D200/8–PW is a drum dried, partially autolysed baker’s yeast (Saccharomyces cerevisiae). Saccharomyces cerevisiae yeast is grown on a molasses based media. This ingredient is naturally rich in 5’IMP and 5’GMP derived from the yeast cell RNA, which imparts a natural flavour enhancing power. Springalys D200/8–PW develops typical roasted and cereal notes. It is typically applied in savoury snacks, aperitif biscuits, meat products, spreads, and vegetable pâtés. 收起 | |
| Springarom® BF 7004/30-PW | Biospringer | Springarom® BF 7004/30-PW is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical beef juice flavour. The yeast extract used in the manufacturing of Springarom® BF 7004/30-PW is obtained by autolysis of Saccharomyc...展开 Springarom® BF 7004/30-PW is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical beef juice flavour. The yeast extract used in the manufacturing of Springarom® BF 7004/30-PW is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springarom® CH 7012/20-PW | Biospringer | Springarom® CH 7012/20-PW is a spray-dried natural flavour based on yeast extract (fine powder). It develops a rich, umami, cheesy flavour which will keep its profile even after sterilization. This product is often used in vegan food, soups and sauces, co...展开 Springarom® CH 7012/20-PW is a spray-dried natural flavour based on yeast extract (fine powder). It develops a rich, umami, cheesy flavour which will keep its profile even after sterilization. This product is often used in vegan food, soups and sauces, convenience foods, biscuits, baked goods, crisps, savoury snacks, seasoning, flavouring blends and formulations. It is also Kosher certified. 收起 | |
| Springarom® CK 7005/30-PW | Biospringer | Springarom® CK 7005/30-PW is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical chicken flavour. The yeast extract used in the manufacturing of Springarom® CK 7005/30-PW is obtained by autolysis of Saccharomyces ...展开 Springarom® CK 7005/30-PW is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical chicken flavour. The yeast extract used in the manufacturing of Springarom® CK 7005/30-PW is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It is applied in: stocks, soups, sauces and gravies, convenience foods, meat products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springarom® GN 7001/0-MG | Biospringer | Springarom® GN 7001/0-MG is a spray-dried (microgranulated) process flavour derived from yeast extract. It develops a typical grilled meat flavour. Thanks to its dark brown appearance, it brings colour to the final food product. This product is particular...展开 Springarom® GN 7001/0-MG is a spray-dried (microgranulated) process flavour derived from yeast extract. It develops a typical grilled meat flavour. Thanks to its dark brown appearance, it brings colour to the final food product. This product is particularly suitable for low sodium applications. The yeast extract used in the manufacturing of Springarom® GN 7001/0-MG is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springarom® GR 7003/30-PO | Biospringer | Springarom® GR 7003/30-PO is a flavouring ingredient derived from yeast extract. It develops a typical meat gravy flavour. The yeast extract used in the manufacturing of Springarom® GR 7003/30-PO is obtained by autolysis of Saccharomyces cerevisiae, speci...展开 Springarom® GR 7003/30-PO is a flavouring ingredient derived from yeast extract. It develops a typical meat gravy flavour. The yeast extract used in the manufacturing of Springarom® GR 7003/30-PO is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. This oil-coated powder (approximately 1.0% vegetable oil) shows less hygroscopicity and limits dust formation, compared to traditional fine powder. This yellow-beige product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springarom® RM 7002/30-PW | Biospringer | Springarom® RM 7002/30-PW is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical roasted meat juice flavour. The yeast extract used in the manufacturing of Springarom® RM 7002/30-PW is obtained by autolysis of Sac...展开 Springarom® RM 7002/30-PW is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical roasted meat juice flavour. The yeast extract used in the manufacturing of Springarom® RM 7002/30-PW is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. This ochre-beige product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springer® 0203/0–PW–L | Biospringer | Springer® 0203/0–PW–L is a spray-dried yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. This yeast extract is particularly suitable for low sodium products. ...展开 Springer® 0203/0–PW–L is a spray-dried yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. This yeast extract is particularly suitable for low sodium products. The light beige product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springer® 0302/20–PA–L | Biospringer | Springer® 0302/20–PA–L is a concentrated yeast extract paste obtained by enzymatic hydrolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile and is totally soluble. Suggested applications incl...展开 Springer® 0302/20–PA–L is a concentrated yeast extract paste obtained by enzymatic hydrolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile and is totally soluble. Suggested applications include: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasoning, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springer® 0402 / 20 – MG – L | Biospringer | Springer® 0402 / 20 - MG - L is obtained from a selected yeast strain. The yeast extract results from a controlled autolysis process. Purification steps guarantee good product stability while maintaining highly desirable nutrients. The product is dried us...展开 Springer® 0402 / 20 - MG - L is obtained from a selected yeast strain. The yeast extract results from a controlled autolysis process. Purification steps guarantee good product stability while maintaining highly desirable nutrients. The product is dried using a microgranulation process that leads to the formation of a slightly granular powder. This free flowing microgranulated powder form minimizes dust formation and increases the solubilization properties. Springer® 0402 / 20 - MG - L provides distinct flavors and improves the taste sensation of food. 收起 | |
| Springer® 0402/18–LQ–L | Biospringer | Springer® 0402/18–LQ–L is a liquid yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile and is totally soluble. Some applications include: stocks, soups, sauces a...展开 Springer® 0402/18–LQ–L is a liquid yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile and is totally soluble. Some applications include: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasoning, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springer® 0402/20–MG–L | Biospringer | Springer® 0402/20–MG–L is a spray-dried yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. The microgranulated grade minimizes dust formation and provides impr...展开 Springer® 0402/20–MG–L is a spray-dried yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. The microgranulated grade minimizes dust formation and provides improved free flowing characteristics as well as better dispersibility in water. The light-beige product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springer® 1405/40–MG–L | Biospringer | Springer® 1405/40–MG–L is a spray-dried yeast extract obtained by enzymatic hydrolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. The microgranulated grade minimizes dust formation and pr...展开 Springer® 1405/40–MG–L is a spray-dried yeast extract obtained by enzymatic hydrolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. The microgranulated grade minimizes dust formation and provides improved free flowing characteristics as well as better dispersibility in water. The light beige product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springer® 2002/40–MG–L | Biospringer | Springer® 2002/40–MG–L is a yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improv...展开 Springer® 2002/40–MG–L is a yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improve powder flowability and solution properties. This micro-granulated powder has a slightly coarser particle size than other grades. This product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springer® 2004 / 40 – MG – L | Biospringer | Springer® 2004 / 40 - MG - L is obtained from a selected yeast strain. The yeast extract results from a controlled autolysis process that leads to high natural nucleotide content. Purification steps guarantee good product stability while maintaining highl...展开 Springer® 2004 / 40 - MG - L is obtained from a selected yeast strain. The yeast extract results from a controlled autolysis process that leads to high natural nucleotide content. Purification steps guarantee good product stability while maintaining highly desirable nutrients. The product is dried using a microgranulation process that leads to the formation of a slightly granular powder. This free flowing microgranulated powder form minimizes dust formation and increases the solubilization properties. The Bio Springer 2000 range is naturally rich in 5’ nucleotides which provide natural flavor enhancement properties and improve the taste sensation of food. 收起 | |
| Springer® 2006/20–MG–L | Biospringer | Springer® 2006/20–MG–L is a yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improv...展开 Springer® 2006/20–MG–L is a yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improve powder flowability and solution properties. This micro-granulated powder has a slightly coarser particle size than other grades. This product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springer® 2012 / 20 – MG – L | Biospringer | Springer® 2012 / 20 - MG - L is obtained from a selected yeast strain. The yeast extract results from a controlled autolysis process that leads to high natural nucleotide content. Purification steps guarantee good product stability while maintaining highl...展开 Springer® 2012 / 20 - MG - L is obtained from a selected yeast strain. The yeast extract results from a controlled autolysis process that leads to high natural nucleotide content. Purification steps guarantee good product stability while maintaining highly desirable nutrients. The product is dried using a microgranulation process that leads to the formation of a slightly granular powder. This free flowing microgranulated powder form minimizes dust formation and increases the solubilization properties. The Bio Springer 2000 range is naturally rich in 5’ nucleotides which provide natural flavor enhancement properties and improve the taste sensation of food. 收起 | |
| Springer® 2012/20–MG–L | Biospringer | Springer® 2012/20–MG–L is a low-sodium yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation...展开 Springer® 2012/20–MG–L is a low-sodium yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improve powder flowability and solution properties.This micro-granulated powder has a slightly coarser particle size than other grades. This product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springer® 2020/0–MG–L | Biospringer | Springer® 2020/0–MG–L is a low-sodium yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation,...展开 Springer® 2020/0–MG–L is a low-sodium yeast extract powder, naturally rich in ribonucleotides. It increases flavour impact, improves mouthfeel and provides natural umami taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improve powder flowability and solution properties. This micro-granulated powder has a slightly coarser particle size than other grades. This product is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springer® 6001 / 0 – MG – XD | Biospringer | Springer® 6001 / 0 - MG - XD is obtained from a selected yeast. The yeast extract results from a controlled autolysis process. Purification steps guarantee good product stability while maintaining highly desirable nutrients. The product is dried using a m...展开 Springer® 6001 / 0 - MG - XD is obtained from a selected yeast. The yeast extract results from a controlled autolysis process. Purification steps guarantee good product stability while maintaining highly desirable nutrients. The product is dried using a microgranulation process that leads to the formation of a slightly granular powder. This free flowing microgranulated powder form minimizes dust formation and increases the solubilization properties. Springer® 6001 / 0 - MG - XD provides distinct flavors and improves the taste sensation of food. 收起 | |
| Springer® 6002/33–PW–D | Biospringer | Springer® 6002/33–PW–D is a spray-dried yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. This yeast extract develops a typical flavour profile and is totally soluble. Some applications include: st...展开 Springer® 6002/33–PW–D is a spray-dried yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. This yeast extract develops a typical flavour profile and is totally soluble. Some applications include: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasoning, flavouring blends and formulations, and savoury premixes. 收起 | |
| Springer® P 4101/0–PW–L | Biospringer | Springer® P 4101/0–PW–L is a spray-dried yeast extract obtained by enzymatic hydrolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile and is Glutathione rich. This yeast extract is particular...展开 Springer® P 4101/0–PW–L is a spray-dried yeast extract obtained by enzymatic hydrolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile and is Glutathione rich. This yeast extract is particularly suitable for low sodium products. It is applied in: stocks, soups, sauces and gravies, convenience foods, meat and fish products, biscuits, baked goods, chips, crisps, savoury snacks, seasonings, flavouring blends and formulations, and savoury premixes. 收起 | |
| Sweet Cream Butter Salted | Irish Dairy Board Proteins and Ingredients | Sweet Cream Butter Salted is manufactured from fresh cream via traditional churning.This product has a golden color with a creamy rich flavor. Sweet Cream Butter Salted can be used for dairy spread, mixed fat blend, flavored butters (sweet/savory), white ...展开 Sweet Cream Butter Salted is manufactured from fresh cream via traditional churning.This product has a golden color with a creamy rich flavor. Sweet Cream Butter Salted can be used for dairy spread, mixed fat blend, flavored butters (sweet/savory), white sauce, baker, chocolate, confectionery, ready meal, processed cheese, and ice cream applications. 收起 | |
| Sweet Cream Butter Unsalted | Irish Dairy Board Proteins and Ingredients | Sweet Cream Butter Unsalted is manufactured from fresh cream via traditional churning.This product has a golden color with a creamy rich flavor. Sweet Cream Butter Unsalted can be used for dairy spread, mixed fat blend, flavored butters (sweet/savory), wh...展开 Sweet Cream Butter Unsalted is manufactured from fresh cream via traditional churning.This product has a golden color with a creamy rich flavor. Sweet Cream Butter Unsalted can be used for dairy spread, mixed fat blend, flavored butters (sweet/savory), white sauce, baker, chocolate, confectionery, ready meal, processed cheese, and ice cream applications. 收起 | |
| U-Gum™ Carrageenan | PT Indo Seaweed | U-Gum™ Carrageenan is a pure semi-refined kappa carrageenan or processed Eucheuma Seaweed (PES) obtained from the natural strains of seaweeds Eucheuma cottonii and Eucheuma spinosum, of the class Rhodphycease (red seaweed). It is a 200 mesh natural seawee...展开 U-Gum™ Carrageenan is a pure semi-refined kappa carrageenan or processed Eucheuma Seaweed (PES) obtained from the natural strains of seaweeds Eucheuma cottonii and Eucheuma spinosum, of the class Rhodphycease (red seaweed). It is a 200 mesh natural seaweed extract powder mainly composed of a high purity kappa carrageenan specially developed as a food additive for use as a gelling agent, meat binder and extender, stabilizer, thickener, and texture enhancer in food products that are intended and fit for human consumption. This product is often used in cheese, yogurt, ice cream, hard candy, canned meat and fish, bread, donuts, etc. 收起 | |
| VigorOx® 15 F&V | PeroxyChem | VigorOx® 15 F&V is a disinfectant and pathogen control agent that is peracetic-acid based. This product is chlorine-free that can be used to reduce decay, sanitization, and to treat pathogens. It can be used in process waters for fruits and vegetables. | |
| VigorOx® Citrus | PeroxyChem | VigorOx® Citrus is a disinfectant and pathogen control agent that is peracetic-acid based. This product is used to limit the spread of the citrus canker and can be used for sanitization. It can be used in process waters for fruits and vegetables that are ...展开 VigorOx® Citrus is a disinfectant and pathogen control agent that is peracetic-acid based. This product is used to limit the spread of the citrus canker and can be used for sanitization. It can be used in process waters for fruits and vegetables that are fresh-cut, post-harvest, or processed. 收起 | |
| VigorOx® LS-15 | PeroxyChem | VigorOx® LS-15 is a microbial agent that is peracetic acid based. This product can be used as a disinfectant and for parasite control in the food industry, specifically for processing and packaging. It can be used in many applications including aseptic be...展开 VigorOx® LS-15 is a microbial agent that is peracetic acid based. This product can be used as a disinfectant and for parasite control in the food industry, specifically for processing and packaging. It can be used in many applications including aseptic beverage packaging, seafood and meat processing, and fruit and vegetable processing. 收起 | |
| Whey Butter Salted | Irish Dairy Board Proteins and Ingredients | Whey Butter Salted is manufactured from whey cream, a by-product of cheese production via traditional churning. This product has a golden color with a clean creamy flavor. When Butter Salted is used in dairy spread, mixed fat blend, flavored butter (sweet...展开 Whey Butter Salted is manufactured from whey cream, a by-product of cheese production via traditional churning. This product has a golden color with a clean creamy flavor. When Butter Salted is used in dairy spread, mixed fat blend, flavored butter (sweet/savory), butter-oil, white sauce, bakery, chocolate, confectionery, ready meal, processed cheese, and ice cream applications. 收起 | |
| Whey Butter Unsalted | Irish Dairy Board Proteins and Ingredients | Whey Butter Unsalted is manufactured from whey cream, a by-product of cheese production via traditional churning. This product has a golden color with a clean creamy flavor. When Butter Unsalted is used in dairy spread, mixed fat blend, flavored butter (s...展开 Whey Butter Unsalted is manufactured from whey cream, a by-product of cheese production via traditional churning. This product has a golden color with a clean creamy flavor. When Butter Unsalted is used in dairy spread, mixed fat blend, flavored butter (sweet/savory), butter-oil, white sauce, bakery, chocolate, confectionery, ready meal, processed cheese, and ice cream applications. 收起 | |
| Whey Powder | Irish Dairy Board Proteins and Ingredients | Whey Powder is manufactured from the finest quality cheese whey or acid casein whey. It is typically an off white fine powder, with protein levels between 9 and 12%, and with fat less than 2%. Whey Powder is mainly used in confectionery, bakery as a repla...展开 Whey Powder is manufactured from the finest quality cheese whey or acid casein whey. It is typically an off white fine powder, with protein levels between 9 and 12%, and with fat less than 2%. Whey Powder is mainly used in confectionery, bakery as a replacement for skimmed milk powder, and in natural supplement applications. 收起 | |
| Xanthan Gum-Food Grade (FX 0110) | Inner Mongolia Jianlong Biochemical Co., Ltd. 内蒙古健隆生化有限公司 | Xanthan Gum-Food Grade (FX 0110) is a white or slightly yellow free-flowing powder. The viscosity of a 1% solution is ≤ 1200 cps. It has many applications in a wide range of foods and beverages. It is used as a thickener, solidifier, and suspension agent ...展开 Xanthan Gum-Food Grade (FX 0110) is a white or slightly yellow free-flowing powder. The viscosity of a 1% solution is ≤ 1200 cps. It has many applications in a wide range of foods and beverages. It is used as a thickener, solidifier, and suspension agent in products such as juice, ice cream, and salad dressing. 收起 | |
| Xanthan Gum-Food Grade (FX 0120) | Inner Mongolia Jianlong Biochemical Co., Ltd. 内蒙古健隆生化有限公司 | Xanthan Gum-Food Grade (FX 0120) is a white or slightly yellow free-flowing powder. The viscosity of a 1% solution is 1200-1600 cps. It has many applications in a wide range of foods and beverages. It is used as a thickener, solidifier, and suspension age...展开 Xanthan Gum-Food Grade (FX 0120) is a white or slightly yellow free-flowing powder. The viscosity of a 1% solution is 1200-1600 cps. It has many applications in a wide range of foods and beverages. It is used as a thickener, solidifier, and suspension agent in products such as juice, ice cream, and salad dressing. 收起 | |
| Xanthan Gum-Food Grade (FX 0130) | Inner Mongolia Jianlong Biochemical Co., Ltd. 内蒙古健隆生化有限公司 | Xanthan Gum-Food Grade (FX 0130) is a white or slightly yellow free-flowing powder. The viscosity of a 1% solution is ≥ 1600 cps. It has many applications in a wide range of foods and beverages. It is used as a thickener, solidifier, and suspension agent ...展开 Xanthan Gum-Food Grade (FX 0130) is a white or slightly yellow free-flowing powder. The viscosity of a 1% solution is ≥ 1600 cps. It has many applications in a wide range of foods and beverages. It is used as a thickener, solidifier, and suspension agent in products such as juice, ice cream, and salad dressing. 收起 | |
| Yogurt Powder | Irish Dairy Board Proteins and Ingredients | Yogurt Powder is a skimmed milk yogurt powder made from fresh milk that is cultured, pasteurized, evaporated and then spray dried. This powder has a excellent flavor profile. It retains a high protein content, and has strong amino acid profile. Yogurt Pow...展开 Yogurt Powder is a skimmed milk yogurt powder made from fresh milk that is cultured, pasteurized, evaporated and then spray dried. This powder has a excellent flavor profile. It retains a high protein content, and has strong amino acid profile. Yogurt Powder is primarily used confectionery, snacking, en-robing, dry blended formulas, and yogurt ice cream applications. 收起 |
