| Bakery Transglutaminase | C&P Additives | Bakery Transglutaminase is a natural enzyme widely present in animal tissues and body fluids, and contains TG, which is an excellent element for gluten free products. This product improves dough elasticity, stability, volume, shelf life and provides bette...展开 Bakery Transglutaminase is a natural enzyme widely present in animal tissues and body fluids, and contains TG, which is an excellent element for gluten free products. This product improves dough elasticity, stability, volume, shelf life and provides better fermentation tolerance in baked goods such breads, pastas, pastries, and tortillas. 收起 | |
| BBQ Spice | C&P Additives | BBQ Spice is a smoky, sweet and spicy seasoning blend. BBQ Spice makes a perfect rub for any type of meat or poultry. | |
| Burger Seasoning | C&P Additives | Burger Seasoning is a warm, salty and slightly spicy blend used to season gourmet burgers. | |
| Cajun Style Blackfish | C&P Additives | Cajun Style Blackfish is a warm, peppery, herby and salty blend. Cajun Style Blackfish has a flavor and appearance that is excellent for blackening beef, poultry, fish and seafood. | |
| Caribbean Jerk Seasoning | C&P Additives | Caribbean Jerk Seasoning a peppery, herby and spicy taste. This product can be added to meats, poultry, fish and grilled meats. | |
| Cassia Tora Powder – 100 Mesh | Altrafine Gums | Cassia Tora Powder – 100 Mesh is a wild crop and grows in most parts of India as a weed. A natural gelling agent which has industrial and food applications is made commercially from the seed. This product appears as an off-white to yellowish powder, and h...展开 Cassia Tora Powder – 100 Mesh is a wild crop and grows in most parts of India as a weed. A natural gelling agent which has industrial and food applications is made commercially from the seed. This product appears as an off-white to yellowish powder, and has a particle distribution of 100 mesh pass thru 80-100%. The primary chemical constituents of Cassia include cinnamaldehyde, gum, tannins, mannitol, coumarins, and essential oils. This product is used as a gelling agent, thickener, emulsifier, and a bonding agent. 收起 | |
| Cassia Tora Powder – 150 Mesh | Altrafine Gums | Cassia Tora Powder – 150 Mesh is a wild crop and grows in most parts of India as a weed. A natural gelling agent which has industrial and food applications is made commercially from the seed. This product appears as an off-white to yellowish powder, and h...展开 Cassia Tora Powder – 150 Mesh is a wild crop and grows in most parts of India as a weed. A natural gelling agent which has industrial and food applications is made commercially from the seed. This product appears as an off-white to yellowish powder, and has a particle distribution of 150 mesh pass thru 80-100%. The primary chemical constituents of Cassia include cinnamaldehyde, gum, tannins, mannitol, coumarins, and essential oils. This product is used as a gelling agent, thickener, emulsifier, and a bonding agent. 收起 | |
| Cassia Tora Powder – 60 Mesh | Altrafine Gums | Cassia Tora Powder – 60 Mesh is a wild crop and grows in most parts of India as a weed. A natural gelling agent which has industrial and food applications is made commercially from the seed. This product appears as an off-white to yellowish powder, and ha...展开 Cassia Tora Powder – 60 Mesh is a wild crop and grows in most parts of India as a weed. A natural gelling agent which has industrial and food applications is made commercially from the seed. This product appears as an off-white to yellowish powder, and has a particle distribution of 60 mesh pass thru 80-100%. The primary chemical constituents of Cassia include cinnamaldehyde, gum, tannins, mannitol, coumarins, and essential oils. This product is used as a gelling agent, thickener, emulsifier, and a bonding agent. 收起 | |
| Cheese Transglutaminase | C&P Additives | Cheese Transglutaminase improves texture and stability of cheese. It provides the binding benefits to all type of cheeses (fresh, semi-soft, semi-firm, hard, etc), which Increases cheese yields from 7% to 20%. | |
| 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 | |
| Creole Seasoning | C&P Additives | Creole Seasoning is a spicy, salty and sweet blend that can be used as a seasoning or to prepare sauce for meat, fish and poultry. | |
| Cumin Seed | Altrafine Gums | Cumin is native to Egypt and has been cultivated in the Middle East, India, and China and Mediterranean countries for millennia. Cumin has played an important role as a food and medicine and has been a cultural symbol with varied attributes. Today and his...展开 Cumin is native to Egypt and has been cultivated in the Middle East, India, and China and Mediterranean countries for millennia. Cumin has played an important role as a food and medicine and has been a cultural symbol with varied attributes. Today and history also has experienced the flavor of cumin during the Roman Empire and in the ancient India where cumin has its mention as the sugandhan “well-smelling”. Cumin still maintained an important role in Indian and Middle Eastern cuisines. Today, cumin is experiencing improved recognition owing to newfound appreciation of its culinary and therapeutic properties. Cumin is supposed to increase lactation and reduce nausea in pregnancy and has been shown to be effective in treating carpal tunnel syndrome, as well as diarrhea, indigestion and morning sickness. 收起 | |
| Fajita and Taco Seasoning | C&P Additives | Fajita and Taco Seasoning combines authentic Mexican flavor in a spicy, and salty blend. It is excellent to prepare delicious fajita and taco dishes. | |
| Fennel Seed | Altrafine Gums | Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses, and is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb like stem base that is used as a vegetable. Fennel is used...展开 Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses, and is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb like stem base that is used as a vegetable. Fennel is used as a food plant by the larvae of some Lepidoptera species including the Mouse Moth and the Anise Swallowtail. Fennel yields both an herb and a spice. All plant parts are edible: roots, stalks and leaves, with the spice coming from the dried seeds. A native to the Mediterranean, Fennel is an ancient and common plant known to the ancient Greeks and spread throughout Europe by Imperial Rome. 收起 | |
| Fenugreek Gum Powder | Altrafine Gums | Fenugreek Gum Powder is an edible seed and hence its isolated gum is the latest addition to the list of galactomannan gums. Fenugreek is an annual crop, mainly cultivated in India. Fenugreek gums was not used in industries till 1990 but after that fenugr...展开 Fenugreek Gum Powder is an edible seed and hence its isolated gum is the latest addition to the list of galactomannan gums. Fenugreek is an annual crop, mainly cultivated in India. Fenugreek gums was not used in industries till 1990 but after that fenugreek had dual use by removing the spice and other components and separate the unique galactomannan which is also known as fenugreek gum powder to be used in the industries. The fenugreek gum powder is tasteless and odourless. It contains galactomannan which is a polysaccharide made of galactose combined with mannan. It is considered very good for obesity and diabetic patients. 收起 | |
| Fish Transglutaminase | C&P Additives | Fish Transglutaminase is a natural enzyme widely present in animal tissues and body fluids. It is used as a binding ingredient for salmon, scallops, shrimp and other seafood to form single portions. | |
| Guar Gum Powder | Altrafine Gums | Gum is derived from guar seeds or cyamopsis tetragonoloba termed as Guar Gum. Guar Gum is relatively cost effective as compared to other thickeners and stabilizers along with it being an effective binder, plasticizer and emulsifier. One of the important p...展开 Gum is derived from guar seeds or cyamopsis tetragonoloba termed as Guar Gum. Guar Gum is relatively cost effective as compared to other thickeners and stabilizers along with it being an effective binder, plasticizer and emulsifier. One of the important properties of guar gum, a polysaccharide, is that it is high on galactose and mannose. Guar gum has been proven to lower blood glucose and insulin levels. 收起 | |
| Ham Italia | C&P Additives | Ham Italia is used for ham injection without phosphates. It contributes to the creation of low-sodium products (Italian style) with good yield and fresh Italian taste. | |
| Herb Seasoning | C&P Additives | Herb Seasoning has a salty, herb-like, slightly sour and spicy taste. It is a perfect seasoning for fish and poultry. | |
| Hot & Smokey Blend | C&P Additives | Hot & Smokey Blend is a salty, sweet and spicy seasoning. This blend is used for BBQ, and poultry dishes. | |
| Hot Italian Sausage Seasoning | C&P Additives | Hot Italian Sausage Seasoning is a hot, salty, and herbal blend for cooking sausage. | |
| Kappa Carrageenan Gum Powder | Altrafine Gums | Kappa Carrageenan Gum Powder is a product extracted from seaweed plant tissue that provides gelling properties for food products. This product is a compatible gelling agent that can be used in hot or cold foods. It is also a good stabilizing agent that ca...展开 Kappa Carrageenan Gum Powder is a product extracted from seaweed plant tissue that provides gelling properties for food products. This product is a compatible gelling agent that can be used in hot or cold foods. It is also a good stabilizing agent that can control the structure of water molecules, and as such is commonly used as a prime component in puddings. Kappa Carrageenan Gum Powder is synergistically compatible with other gum products in producing the desire gelling effect, and can be used as an alternative to animal based gelatin products. 收起 | |
| Lemon Pepper Seasoning | C&P Additives | Lemon Pepper Seasoning is a lemony, peppery, salty, herbal and spicy blend. It has a strong lemon pepper taste and provides spicy notes for chicken and fish. | |
| Locust Bean Gum Powder | Altrafine Gums | Locust Bean Gum Powder has a similar taste profile to cocoa, and is used in food products for moisture control, as a viscous agent, a stabilizer, thickening agent, as a texture modifier and to improve elasticity. This product is used to thicken products s...展开 Locust Bean Gum Powder has a similar taste profile to cocoa, and is used in food products for moisture control, as a viscous agent, a stabilizer, thickening agent, as a texture modifier and to improve elasticity. This product is used to thicken products such as ice creams, baby foods, desserts and fruit extract syrups. Locust Bean Gum Powder is often used as a substitute for cocoa in specialty food items made for diet conscious and diabetic end users. 收起 | |
| Meat Transglutaminase | C&P Additives | Meat Transglutaminase is a natural enzyme widely present in animal tissues and body fluids. It reduces fermentation time in meats up to 30%. Meat Transglutaminase provides improved texture when eating processed meats, improves meat slicing and Increases ...展开 Meat Transglutaminase is a natural enzyme widely present in animal tissues and body fluids. It reduces fermentation time in meats up to 30%. Meat Transglutaminase provides improved texture when eating processed meats, improves meat slicing and Increases juiciness of meats. This product is used in cooked sausages, ham products, and raw sausage products. 收起 | |
| Mesquite Seasoning | C&P Additives | Mesquite Seasoning is a smoky, sweet and spicy blend. It is perfect for BBQ, grilled meat, chicken and fish. | |
| Mild and Sweet Italian Sausage Seasoning | C&P Additives | Mild and Sweet Italian Sausage Seasoning is a salty, peppery, and herbal blend. It is perfect for sausage. | |
| Mustard Seed | Altrafine Gums | Mustard seeds are also known as rapeseeds. Mustard seeds are the smallest seeds of the various mustard plants. The seeds are about 2mm in diameter and come in yellowish with to black. French have used mustard seeds as a spice since 800 AD, and it was amon...展开 Mustard seeds are also known as rapeseeds. Mustard seeds are the smallest seeds of the various mustard plants. The seeds are about 2mm in diameter and come in yellowish with to black. French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the 1400s. Mustard is highly used in a variety of Indian pickles consisting of mangoes and aavalu powdered mustard and it is very popular in South India. The basic taste and heat of the mustard is largely determined by seed type, preparation and ingredients. Black seed mustard is generally regarded as the hottest type. 收起 | |
| Poultry and Meat Rub | C&P Additives | Poultry and Meat Rub is made of a salty, peppery, and herb blend. It can be sprinkled on meat and poultry or used in marinades. | |
| Psyllium Husk 85% | Altrafine Gums | Psyllium Husk 85% is obtained from the Psyllium plant. This product is an annual crop cultivated largely in Gujarat and in some parts of Rajasthan and Madhya Pradesh. The Botanical name of Psyllium husk is Plantago Ovata, and it is better known as Isabgol...展开 Psyllium Husk 85% is obtained from the Psyllium plant. This product is an annual crop cultivated largely in Gujarat and in some parts of Rajasthan and Madhya Pradesh. The Botanical name of Psyllium husk is Plantago Ovata, and it is better known as Isabgol in India. Psyllium Husk 85% is mucilage having a combination of xylose, aucubin, galacturonic, arabinose and semi drying fatty oils. Psyllium consists of 80% water soluble fiber. Psyllium mucilage has a viscosity that is undeterred in a temperature range of 68 to 122 degrees F, a pH range from 2 to 10 and by sodium chloride up to 0.15 m. This product has a swell volume of not less than 40 ml/gram and a minimum psyllium mucilloid content of 85%. 收起 | |
| Psyllium Husk 95% | Altrafine Gums | Psyllium Husk 95% is obtained from the Psyllium plant. This product is an annual crop cultivated largely in Gujarat and in some parts of Rajasthan and Madhya Pradesh. The Botanical name of Psyllium husk is Plantago Ovata, and it is better known as Isabgol...展开 Psyllium Husk 95% is obtained from the Psyllium plant. This product is an annual crop cultivated largely in Gujarat and in some parts of Rajasthan and Madhya Pradesh. The Botanical name of Psyllium husk is Plantago Ovata, and it is better known as Isabgol in India. Psyllium Husk 95% is mucilage having a combination of xylose, aucubin, galacturonic, arabinose and semi drying fatty oils. Psyllium consists of 80% water soluble fiber. Psyllium mucilage has a viscosity that is undeterred in a temperature range of 68 to 122 degrees F, a pH range from 2 to 10 and by sodium chloride up to 0.15 m. This product has a swell volume of not less than 50ml/gram and a minimum psyllium mucilloid content of 95%. 收起 | |
| Psyllium Husk 98% | Altrafine Gums | Psyllium Husk 98% is obtained from the Psyllium plant. This product is an annual crop cultivated largely in Gujarat and in some parts of Rajasthan and Madhya Pradesh. The Botanical name of Psyllium husk is Plantago Ovata, and it is better known as Isabgol...展开 Psyllium Husk 98% is obtained from the Psyllium plant. This product is an annual crop cultivated largely in Gujarat and in some parts of Rajasthan and Madhya Pradesh. The Botanical name of Psyllium husk is Plantago Ovata, and it is better known as Isabgol in India. Psyllium Husk 98% is mucilage having a combination of xylose, aucubin, galacturonic, arabinose and semi drying fatty oils. Psyllium consists of 80% water soluble fiber. Psyllium mucilage has a viscosity that is undeterred in a temperature range of 68 to 122 degrees F, a pH range from 2 to 10 and by sodium chloride up to 0.15 m. This product has a swell volume of not less than 55ml/gram and a minimum psyllium mucilloid content of 98%. 收起 | |
| Psyllium Husk 99% | Altrafine Gums | Psyllium Husk 99% is obtained from the Psyllium plant. This product is an annual crop cultivated largely in Gujarat and in some parts of Rajasthan and Madhya Pradesh. The Botanical name of Psyllium husk is Plantago Ovata, and it is better known as Isabgol...展开 Psyllium Husk 99% is obtained from the Psyllium plant. This product is an annual crop cultivated largely in Gujarat and in some parts of Rajasthan and Madhya Pradesh. The Botanical name of Psyllium husk is Plantago Ovata, and it is better known as Isabgol in India. Psyllium Husk 99% is mucilage having a combination of xylose, aucubin, galacturonic, arabinose and semi drying fatty oils. Psyllium consists of 80% water soluble fiber. Psyllium mucilage has a viscosity that is undeterred in a temperature range of 68 to 122 degrees F, a pH range from 2 to 10 and by sodium chloride up to 0.15 m. This product has a swell volume of not less than 65ml/gram and a minimum psyllium mucilloid content of 99%. 收起 | |
| Seasoning Salt | C&P Additives | Seasoning Salt is a salty, and savory seasoning. It can be used in any type of food because it adds good flavor. | |
| Sesbania Gum Powder | Altrafine Gums | Sesbania gum is extracted from sesbania seeds which is originated from India. The sesbania gum powder is white loose milky powder which is soluble in water, insoluble in alcohol, ketones, ethers and other organic solvents. Sesbania gum powder can be dispe...展开 Sesbania gum is extracted from sesbania seeds which is originated from India. The sesbania gum powder is white loose milky powder which is soluble in water, insoluble in alcohol, ketones, ethers and other organic solvents. Sesbania gum powder can be dispersed in cold water to form a viscous solution. The viscosity of sesbania gum powder is 5-10 times higher than natural plant gum, sodium alginate. It plays a major role as a flocculant in water and wastewater treatment. 收起 | |
| Steak Seasoning | C&P Additives | Steak Seasoning is a salty, spicy and peppery seasoning for steaks. It adds a nice appearance and texture to you favorite red meats. | |
| Sweet & Smokey Blend | C&P Additives | Sweet & Smokey Blend is a sweet, salty, warm and spicy seasoning with smoky notes. This blend is used for BBQ, and poultry dishes. | |
| Tamarind Kernel Powder (De-Oil) - 200 Mesh | Altrafine Gums | Tamarind Kernel Powder (De-Oil) - 200 Mesh is derived from the plant Tamarindus Indica. Tamarind is an evergreen tree. The white kernel obtained of tamarind seeds are utilized for producing Tamarind Kernel Powder. This product appears as an off-white to c...展开 Tamarind Kernel Powder (De-Oil) - 200 Mesh is derived from the plant Tamarindus Indica. Tamarind is an evergreen tree. The white kernel obtained of tamarind seeds are utilized for producing Tamarind Kernel Powder. This product appears as an off-white to creamy powder, and has a particle distribution of 200 mesh. Tamarind pulp is one of the souring agent in Indian curries. For the reason that of sugar and acid contents the tamarind pulp is used in kitchens for curries, sauces, syrups and other food beverages. Tamarind kernel is rich in protein, carbohydrates, fibers and oils. 收起 | |
| Tamarind Kernel Powder (Oil) – 300 Mesh | Altrafine Gums | Tamarind Kernel Powder (Oil) – 300 Mesh is derived from the plant Tamarindus Indica. Tamarind is an evergreen tree. The white kernel obtained of tamarind seeds are utilized for producing Tamarind Kernel Powder. This product appears as an off-white to crea...展开 Tamarind Kernel Powder (Oil) – 300 Mesh is derived from the plant Tamarindus Indica. Tamarind is an evergreen tree. The white kernel obtained of tamarind seeds are utilized for producing Tamarind Kernel Powder. This product appears as an off-white to creamy powder, and has a particle distribution of 300 mesh. Tamarind pulp is one of the souring agent in Indian curries. For the reason that of sugar and acid contents the tamarind pulp is used in kitchens for curries, sauces, syrups and other food beverages. Tamarind kernel is rich in protein, carbohydrates, fibers and oils. 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 Transglutaminase | C&P Additives | Yogurt Transglutaminase is a natural enzyme widely present in animal tissues and body fluids. It is used in all types of yogurt (natural, Greek and stirred). It provides improved creaminess and viscosity of yogurt, improved texture and taste of yogurt, an...展开 Yogurt Transglutaminase is a natural enzyme widely present in animal tissues and body fluids. It is used in all types of yogurt (natural, Greek and stirred). It provides improved creaminess and viscosity of yogurt, improved texture and taste of yogurt, and helps yogurt avoid post-acidification. 收起 |
