| Bouillonmex | Sonac B.V. | Bouillonmex is a spray dried powder with 60% protein content. It is used in meat to prevent color disfiguration and enhance the color in meat products. It works due to its ability to improve the contrast between lean meat and fat. It is commonly used as a...展开 Bouillonmex is a spray dried powder with 60% protein content. It is used in meat to prevent color disfiguration and enhance the color in meat products. It works due to its ability to improve the contrast between lean meat and fat. It is commonly used as an additive in cooked ham, cooked meat, hamburgers and minced meat. 收起 | |
| Calcium Acetate Monohydrate | Wuxi Unisen Chemical Product Co. | Calcium Acetate Monohydrate is the calcium salt of acetic acid. This product is available either as a white powder or as an agglomerate. The two versions are chemically identical and differ only in physical form. The agglomerate form offers the properties...展开 Calcium Acetate Monohydrate is the calcium salt of acetic acid. This product is available either as a white powder or as an agglomerate. The two versions are chemically identical and differ only in physical form. The agglomerate form offers the properties of non-dustiness, improved wettability, higher bulk density, and improved free-flowability. It can be used as a bacteriostatic agent in breadmaking, in order to prevent rope formation. This product does not prevent the fermentation process, alter baking results, or change the taste of the bread. 收起 | |
| Fibrimex® Flakes | Sonac B.V. | Fibrimex® Flakes is a product for the cold set binding of fresh meat. It contains two components which help in the binding process: Fibrinogen and Thrombin. With meat products, it lowers the cooking loss after frying or roasting. It is used as a food addi...展开 Fibrimex® Flakes is a product for the cold set binding of fresh meat. It contains two components which help in the binding process: Fibrinogen and Thrombin. With meat products, it lowers the cooking loss after frying or roasting. It is used as a food additive in meat products due to these binding properties as well as its ability to add juiciness to products. 收起 | |
| Gel 5 | Sonac B.V. | Gel 5 is derived from porcine origin collagen. It has a high level of protein and a very low content of fat. It has water binding and emulsifying properties which makes it commonly used as a food additive in liver, pastries, dry sausages, and minced meat ...展开 Gel 5 is derived from porcine origin collagen. It has a high level of protein and a very low content of fat. It has water binding and emulsifying properties which makes it commonly used as a food additive in liver, pastries, dry sausages, and minced meat products. 收起 | |
| Harimix C | Sonac B.V. | Harimix C is a liquid with 15% protein content. It is used in meat to prevent color disfiguration and enhance the color in meat products. It works due to its ability to improve the contrast between lean meat and fat. It is commonly used as an additive in ...展开 Harimix C is a liquid with 15% protein content. It is used in meat to prevent color disfiguration and enhance the color in meat products. It works due to its ability to improve the contrast between lean meat and fat. It is commonly used as an additive in cooked ham, cooked meat, hamburgers and minced meat. 收起 | |
| Harimix P | Sonac B.V. | Harimix P is a spray dried powder with 83% protein content. It is used in meat to prevent color disfiguration and enhance the color in meat products. It works due to its ability to improve the contrast between lean meat and fat. It is commonly used as an ...展开 Harimix P is a spray dried powder with 83% protein content. It is used in meat to prevent color disfiguration and enhance the color in meat products. It works due to its ability to improve the contrast between lean meat and fat. It is commonly used as an additive in cooked ham, cooked meat, hamburgers and minced meat. 收起 | |
| Kanten or Agar-Agar Flakes (57012) | Dutch Organic International Trade | Kanten or Agar-Agar Flakes (57012) are a red sea vegetable that is produced by washing, pressure cooking, drying, and grinding. They have the appearance of white wafer-thin flakes, about 3 mm long, with a product specific flavor and aroma. It's country of...展开 Kanten or Agar-Agar Flakes (57012) are a red sea vegetable that is produced by washing, pressure cooking, drying, and grinding. They have the appearance of white wafer-thin flakes, about 3 mm long, with a product specific flavor and aroma. It's country of origin is Spain and is an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians. Kanten or Agar-Agar Flakes are used instead of gelatine to make puddings, jellies and aspics. 收起 | |
| Locust Bean Gum | Dutch Organic International Trade | Locust Bean Gum is a white powder and is similar to the taste of chocolate when made into a powder. It acts as a thickening and gelling agent that is used in food technology. This product originates from Italy. It is used as a sweetener and a chocolate su...展开 Locust Bean Gum is a white powder and is similar to the taste of chocolate when made into a powder. It acts as a thickening and gelling agent that is used in food technology. This product originates from Italy. It is used as a sweetener and a chocolate substitute. Locust bean gum is an acceptable ingredient for vegetarians, vegans and lacto-vegetarians. 收起 | |
| Maltodextrine 10 DE (16141) | Dutch Organic International Trade | Maltodextrine 10 DE (16141) is an organic white fine powder with a very light sweet flavor and a neutral aroma. Its country of origin is Belgium and is an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians. It's applications are in ...展开 Maltodextrine 10 DE (16141) is an organic white fine powder with a very light sweet flavor and a neutral aroma. Its country of origin is Belgium and is an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians. It's applications are in biscuits, cereal bars, confectionery, sauces, ice cream, cereals, baby food preparation, and powdered sports drinks. 收起 | |
| Plasma Protein (Comminuted Cooked Meat) (Concentrated Frozen Plasma) | Sonac B.V. | Plasma Protein (Comminuted Cooked Meat) (Concentrated Frozen Plasma) is a food additive that is applied to cooked meat products, such as luncheon meat, frankfurters, bologna, and mortadella. It helps reduce the risk of jelly and fat separation which occur...展开 Plasma Protein (Comminuted Cooked Meat) (Concentrated Frozen Plasma) is a food additive that is applied to cooked meat products, such as luncheon meat, frankfurters, bologna, and mortadella. It helps reduce the risk of jelly and fat separation which occurs during cooking. Its properties include high solubility, gelling upon heating, as well strong binding and emulsifying properties. 收起 | |
| Plasma Protein (Comminuted Cooked Meat) (Powder) | Sonac B.V. | Plasma Protein (Comminuted Cooked Meat) (Powder) is a food additive that is applied to cooked meat products, such as luncheon meat, frankfurters, bologna, and mortadella. It helps reduce the risk of jelly and fat separation which occurs during cooking. It...展开 Plasma Protein (Comminuted Cooked Meat) (Powder) is a food additive that is applied to cooked meat products, such as luncheon meat, frankfurters, bologna, and mortadella. It helps reduce the risk of jelly and fat separation which occurs during cooking. Its properties include high solubility, gelling upon heating, as well strong binding and emulsifying properties. 收起 | |
| Plasma Protein (Cooked Ham) (Concentrated Frozen Plasma) | Sonac B.V. | Plasma Protein (Cooked Ham) (Concentrated Frozen Plasma) is a food additive that is applied to cooked ham. It helps lessen the cooking loss and can be used as a meat replacement. Its properties include high solubility, gelling upon heating, as well strong...展开 Plasma Protein (Cooked Ham) (Concentrated Frozen Plasma) is a food additive that is applied to cooked ham. It helps lessen the cooking loss and can be used as a meat replacement. Its properties include high solubility, gelling upon heating, as well strong binding and emulsifying properties. 收起 | |
| Plasma Protein (Cooked Ham) (Powder) | Sonac B.V. | Plasma Protein (Cooked Ham) (Powder) is a food additive that is applied to cooked ham. It helps lessen the cooking loss and can be used as a meat replacement. Its properties include high solubility, gelling upon heating, as well strong binding and emulsif...展开 Plasma Protein (Cooked Ham) (Powder) is a food additive that is applied to cooked ham. It helps lessen the cooking loss and can be used as a meat replacement. Its properties include high solubility, gelling upon heating, as well strong binding and emulsifying properties. 收起 | |
| Plasmapowder FG/FG+ | Sonac B.V. | Plasmapowder FG/FG+ is a product for the cold set binding of fresh meat. It contains Fibrinogen which combines with the naturally occurring meat component, Thrombin, to help further bind meat. With meat products, it lowers the cooking loss after frying or...展开 Plasmapowder FG/FG+ is a product for the cold set binding of fresh meat. It contains Fibrinogen which combines with the naturally occurring meat component, Thrombin, to help further bind meat. With meat products, it lowers the cooking loss after frying or roasting. It is used as a food additive in meat products due to these binding properties as well as its ability to add juiciness to products. 收起 | |
| Sodium Acetate, Anhydrous | Wuxi Unisen Chemical Product Co. | Sodium Acetate, Anhydrous, is the sodium salt of acetic acid. This product is available either as an anhydrous powder or as an agglomerate. The two versions are chemically identical and differ only in physical form. The agglomerate form offers the propert...展开 Sodium Acetate, Anhydrous, is the sodium salt of acetic acid. This product is available either as an anhydrous powder or as an agglomerate. The two versions are chemically identical and differ only in physical form. The agglomerate form offers the properties of non-dustiness, improved wettability, higher bulk density and improved free-flowability. It can be used as a flavoring agent. This product is denoted by the CAS number 127-09-3. 收起 | |
| Sodium Acetate Trihydrate | Wuxi Unisen Chemical Product Co. | Sodium Acetate Trihydrate is a sodium salt of acetic acid. This product appears as a white crystalline powder, and is highly soluble in water. This product is denoted by the CAS number 6131-90-4. Sodium Acetate Trihydrate can be used in food applications ...展开 Sodium Acetate Trihydrate is a sodium salt of acetic acid. This product appears as a white crystalline powder, and is highly soluble in water. This product is denoted by the CAS number 6131-90-4. Sodium Acetate Trihydrate can be used in food applications as a flavoring agent, including in potato chips. 收起 | |
| Sodium Diacetate | Wuxi Unisen Chemical Product Co. | Sodium Diacetate is a sodium salt of acetic acid. This product appears as a colorless crystalline powder and has a strong acetic acid odor. This product is denoted by the CAS number 126-96-5. It can be used as a flavoring agent. | |
| Tapioca Maltodextrine 10 DE (16140) | Dutch Organic International Trade | Tapioca Maltodextrine 10 DE (16140) is an organic white fine powder with a very light sweet flavor and a neutral aroma. Its country of origin is Thailand and is an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians that acts as a th...展开 Tapioca Maltodextrine 10 DE (16140) is an organic white fine powder with a very light sweet flavor and a neutral aroma. Its country of origin is Thailand and is an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians that acts as a thickener. This products applications are in biscuits, cereal bars, confectionery, sauces, ice cream, cereals, baby food preparation, and powdered sports drinks. 收起 | |
| Transglutaminase TG-B | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-B is an enzyme preparation. It improves the final texture of products, increases juiciness in products, increases water retention capacity, and does not contain allergens. In addition, it reduces processing loss and increases the gel s...展开 Transglutaminase TG-B is an enzyme preparation. It improves the final texture of products, increases juiciness in products, increases water retention capacity, and does not contain allergens. In addition, it reduces processing loss and increases the gel strength of products. This product is specially designed for ham, bacon, sausages, salami, meatballs, and other meat products. 收起 | |
| Transglutaminase TG-F | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-F is a transglutaminase that is used as an additive in baking applications. It improves the resistance of dough to stretching, particularly of yeast dough made from wheat flour. It also helps improve gas retention in the dough, increas...展开 Transglutaminase TG-F is a transglutaminase that is used as an additive in baking applications. It improves the resistance of dough to stretching, particularly of yeast dough made from wheat flour. It also helps improve gas retention in the dough, increases stability of the shaped dough, and improve pore structure in the crust. This product is specifically designed for the flour industry. 收起 | |
| Transglutaminase TG-GB | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-GB is a transglutaminase used specifically for meat. It is a functional formula with the ability to cross-link proteins. It is delicately designed to restructure muscle food for good manufacturing practice. This product can produce str...展开 Transglutaminase TG-GB is a transglutaminase used specifically for meat. It is a functional formula with the ability to cross-link proteins. It is delicately designed to restructure muscle food for good manufacturing practice. This product can produce strong bonds between two pieces of meat, allowing small, quality pieces to be reformed into standard sized products with added value. TG-GB is available as a powder or as a slurry. 收起 | |
| Transglutaminase TG-K | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-K is an enzyme preparation designed for the fish industry. It improves the elasticity and firmness of the product, is easy to handle, has no influence on flavor, helps increase the gel strength of products, and offers strong binding by...展开 Transglutaminase TG-K is an enzyme preparation designed for the fish industry. It improves the elasticity and firmness of the product, is easy to handle, has no influence on flavor, helps increase the gel strength of products, and offers strong binding by natural cross-linking of protein molecules. It also increases water retention and facilitates the incorporation of mechanically deboned fish into standardized portions with high added value. This product is recommended for fish and other seafood products such as surimi and surimi-based products, fish balls, and more. 收起 | |
| Transglutaminase TG-M | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-M is a transglutaminase that is specifically designed for cheese. It increases the yield of curd in the cheese manufacturing process and has the potential to capture more protein from the whey. It improves the elasticity and firmness o...展开 Transglutaminase TG-M is a transglutaminase that is specifically designed for cheese. It increases the yield of curd in the cheese manufacturing process and has the potential to capture more protein from the whey. It improves the elasticity and firmness of the product and increases the taste method. This product is recommended for cheese and other dairy applications. 收起 | |
| Yoshikawa Refined Nigari (57060) | Dutch Organic International Trade | Yoshikawa Refined Nigari (57060) is an organic natural tofu solidifier. This product has the appearance of white flakes with a salty/bitter flavor and a neutral aroma. Its country of origin is Japan, and is an acceptable food ingredient for vegetarians, v...展开 Yoshikawa Refined Nigari (57060) is an organic natural tofu solidifier. This product has the appearance of white flakes with a salty/bitter flavor and a neutral aroma. Its country of origin is Japan, and is an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians. Nigari acts as a coagulant for sweetness, softness, creaminess, and fullness of flavor. 收起 | |
| Zinc Acetate | Wuxi Unisen Chemical Product Co. | Zinc Acetate is the zinc salt of acetic acid. This product appears as a white crystalline powder. It can be used as a flavoring agent. This product is denoted by the CAS number 557-34-6 and has a slight acetic acid odor. |
