| Acerola Fruit Extract 17% Native Ascorbic Acid (UV) | Monteloeder S.L. | Acerola Fruit Extract 17% Native Ascorbic Acid is an extract derived from the fruit of Malpighia glabra L. This product is standardized for 17% Native Ascorbic Acid (Vitamin C). This Acerola Extract has antioxidant and astringent effects. | |
| Acerola Fruit Extract 25% Ascorbic Acid (HPLC) | Monteloeder S.L. | Acerola Fruit Extract 25% Ascorbic Acid is an extract derived from the fruit of Malpighia glabra L. This product is soluble in water and is standardized for 25% Ascorbic Acid (Vitamin C). This Acerola Extract has antioxidant and astringent effects. | |
| Admiral | Castle Malting | Admiral is an excellent, high alpha-acid hop with balanced bitterness combined with an acceptable aroma profile. It is a versatile replacement for both high alpha and dual purpose varieties. It originated in the UK and is available in leaf and pellet form...展开 Admiral is an excellent, high alpha-acid hop with balanced bitterness combined with an acceptable aroma profile. It is a versatile replacement for both high alpha and dual purpose varieties. It originated in the UK and is available in leaf and pellet form. 收起 | |
| AeroWhip™ Hydroxypropylcellulose | Ashland | AeroWhip™ Hydroxypropylcellulose is an optimized grade of HPC for stabilizing dairy and nondairy whipped toppings. In non dairy whipped toppings, it creates stiff foams, increases overrun and controls syneresis. For dairy whipping creams, the amount of mi...展开 AeroWhip™ Hydroxypropylcellulose is an optimized grade of HPC for stabilizing dairy and nondairy whipped toppings. In non dairy whipped toppings, it creates stiff foams, increases overrun and controls syneresis. For dairy whipping creams, the amount of milk fat can be reduced significantly, leading to a healthier and more cost-effective product with a creamy mouthfeel. 收起 | |
| Agnus | Castle Malting | Agnus is a bittering hop, with a strong hoppy, spicy and herbal character. Research tests show that this variety is suitable for extraction and processing into pellets into first and second hop additions. It has above-average production of alpha acids and...展开 Agnus is a bittering hop, with a strong hoppy, spicy and herbal character. Research tests show that this variety is suitable for extraction and processing into pellets into first and second hop additions. It has above-average production of alpha acids and its brewing characteristics, including positive influence on beer stability, are excellent. 收起 | |
| Aloe Vera | Ashland | Ashland is your all-in-one Aloe vera (Aloe barbadensis) resource. We grow it, harvest it, process it and deliver it. For more than 20 years we have been an industry leader in producing the highest quality Aloe vera, including: inner leaf, decolorized le...展开 Ashland is your all-in-one Aloe vera (Aloe barbadensis) resource. We grow it, harvest it, process it and deliver it. For more than 20 years we have been an industry leader in producing the highest quality Aloe vera, including: inner leaf, decolorized leaf, liquid concentrates and powders. We supply Aloe vera ingredients and custom formulations to the dietary supplement and food and beverage markets. 收起 | |
| Amarillo | Castle Malting | Amarillo is a relatively new American hop variety that has been described as "super Cascade." The bitterness is between 8% and 11%, making Amarillo a good hop for flavor and aroma additions. The flavor profile is very citrusy, especially leaning toward a ...展开 Amarillo is a relatively new American hop variety that has been described as "super Cascade." The bitterness is between 8% and 11%, making Amarillo a good hop for flavor and aroma additions. The flavor profile is very citrusy, especially leaning toward a distinct orange flavor and aroma. Amarillo is found to be somewhat sweet until it mellows out in a beer. It should be used as aroma hop, but it could also be used as a bittering or a flavor hop. Proved to be a good fit for Pale Ales and IPAs. 收起 | |
| Angelica | Castle Malting | Angelica is extracted from the root of Angelica archangelica L. (Apiaceae). It is an essential oil mainly composed of monoterpenes, catechin tannins, invert sugar and flavonoïds. It is used as a flavoring for gin and other alcoholic beverages. | |
| Angelica Root Extract 5:1 | Monteloeder S.L. | Angelica Root Extract 5:1 is an extract derived from the root of Angelica archangelica L. This product has a plant/extract ratio 5:1. This Angelica Extract is primarily use to help balance hormones, detoxify the liver, support health and clear skin compl...展开 Angelica Root Extract 5:1 is an extract derived from the root of Angelica archangelica L. This product has a plant/extract ratio 5:1. This Angelica Extract is primarily use to help balance hormones, detoxify the liver, support health and clear skin complexion. 收起 | |
| Anise Pimpella Fruit | Castle Malting | Anise Pimpella Fruit is an essential oil constituted for 90% of Transaneth. It contains estragole (or methylchavicol), anisaldehyde, acid, ketone and anisic alcoh, myristicin, monoterpenes, and sesquiterpenes. Its fat oil content is 10% to 30%, it is 20% ...展开 Anise Pimpella Fruit is an essential oil constituted for 90% of Transaneth. It contains estragole (or methylchavicol), anisaldehyde, acid, ketone and anisic alcoh, myristicin, monoterpenes, and sesquiterpenes. Its fat oil content is 10% to 30%, it is 20% albumin (aleurone), and it contains carbohydrates, flavonoids, coumarins (scopoletin, ombelliferone) and furanocoumarins (bergapten). Its properties are spicy and sweet, with an aroma similar to black licorice. It has usage mainly in dark beers brewed with roasted malts. 收起 | |
| Anise Pimpella Powder | Castle Malting | Anise Pimpella Powder is composed of essential oil (1.5% to 5%) and 90% of transaneth. It also contains estragole (or methylchavicol), anisaldehyde, acid, ketone and anisic alcoh, myristicin, monoterpenes, and sesquiterpenes. It is also composed of 10% to...展开 Anise Pimpella Powder is composed of essential oil (1.5% to 5%) and 90% of transaneth. It also contains estragole (or methylchavicol), anisaldehyde, acid, ketone and anisic alcoh, myristicin, monoterpenes, and sesquiterpenes. It is also composed of 10% to 30% fat oil, 20% albumin (aleurone) and carbohydrates, flavonoids, coumarins (scopoletin, ombelliferone,...) and furanocoumarins (bergapten). 收起 | |
| Apigenin 95% (HPLC) | Monteloeder S.L. | Apigenin 95% (HPLC) is a yellowish powder with characteristic odour and taste. This product is a flavone obtained from the natural flavonone naringin with a minimum purity of 95%. The Apigenin has high anti-inflammatory effects. | |
| Apollo | Castle Malting | Apollo is a super high alpha variety hop with citrus notes, an emphasis on orange, resiny, and spicey notes. The country of origin for this hop is the United States. It is resistant to powdery mildew and downy mildew. It is used in American Ales and is av...展开 Apollo is a super high alpha variety hop with citrus notes, an emphasis on orange, resiny, and spicey notes. The country of origin for this hop is the United States. It is resistant to powdery mildew and downy mildew. It is used in American Ales and is available in pellet and leaf form. 收起 | |
| Aqualon™ 9H4F | Ashland | Aqualon™ 9H4F has a viscosity of 2,500-6,000, a concentration of 1, and a spindle number of 4. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Be...展开 Aqualon™ 9H4F has a viscosity of 2,500-6,000, a concentration of 1, and a spindle number of 4. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon™ 9H4F has the ability to form strong, oil-resistant films. 收起 | |
| Aqualon™ Cellulose Gum | Ashland | Aqualon™ Cellulose Gum is an acidified dairy beverage stabilizer that will improve quality and extend shelf life by forming stable complex with the casein between an approximate pH range of 3.0 - 5.5, thereby, preventing precipitation of dairy protein. Th...展开 Aqualon™ Cellulose Gum is an acidified dairy beverage stabilizer that will improve quality and extend shelf life by forming stable complex with the casein between an approximate pH range of 3.0 - 5.5, thereby, preventing precipitation of dairy protein. This product can be used in refreshing drinks with dairy protein and fruit juice or fruit flavors because it is able to stabilize milk protein effectively even when there is ionic repulsion at low pH values. 收起 | |
| Aqualon™ CMC | Ashland | Aqualon™ CMC is encapsulated to provide ideal performance in dry mixes and in operations with limited mixing/shear capabilities. It is widely used as an economical thickener and stabilizer in foods and beverages. This product has no lumps, easy dispersion...展开 Aqualon™ CMC is encapsulated to provide ideal performance in dry mixes and in operations with limited mixing/shear capabilities. It is widely used as an economical thickener and stabilizer in foods and beverages. This product has no lumps, easy dispersion, fast hydration, improved performance in dry mix beverage applications, and is ideally for operations where shear and mixing capabilities are limited. 收起 | |
| Aqualon™ CMC-7H3SF | Ashland | Aqualon™ CMC-7H3SF has a viscosity of 1,000-2,800, a concentration of 1, and a spindle number of 3. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverage...展开 Aqualon™ CMC-7H3SF has a viscosity of 1,000-2,800, a concentration of 1, and a spindle number of 3. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon™ CMC-7H3SF has the ability to form strong, oil-resistant films. 收起 | |
| Aqualon™ CMC-7H4F | Ashland | Aqualon™ CMC-7H4F is cellulose gum, or sodium carboxymethylcellulose (CMC), and is widely used as an economical thickener and stabilizer in foods and beverages. This product has a viscosity of 3,000-6,000, a concentration of 1, and a spindle number of 4. ...展开 Aqualon™ CMC-7H4F is cellulose gum, or sodium carboxymethylcellulose (CMC), and is widely used as an economical thickener and stabilizer in foods and beverages. This product has a viscosity of 3,000-6,000, a concentration of 1, and a spindle number of 4. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture, and has the ability to form strong, oil-resistant films. 收起 | |
| Aqualon™ CMC-7HF | Ashland | Aqualon™ CMC-7HF is a cellulose gum, or sodium carboxymethylcellulose (CMC) that has a viscosity of 1,500-3,000, a concentration of 1, and a spindle number of 3. It is widely used as a thickener and stabilizer in foods and beverages, having the ability to...展开 Aqualon™ CMC-7HF is a cellulose gum, or sodium carboxymethylcellulose (CMC) that has a viscosity of 1,500-3,000, a concentration of 1, and a spindle number of 3. It is widely used as a thickener and stabilizer in foods and beverages, having the ability to form strong, oil-resistant films. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. 收起 | |
| Aqualon™ CMC-7HOF | Ashland | Aqualon™ CMC-7HOF is a cellulose gum, or sodium carboxymethylcellulose (CMC), that has a viscosity of 1,000-2,800, a concentration of 1, and a spindle number of 3. It is widely used as a thickener and stabilizer in foods and beverages, having the ability ...展开 Aqualon™ CMC-7HOF is a cellulose gum, or sodium carboxymethylcellulose (CMC), that has a viscosity of 1,000-2,800, a concentration of 1, and a spindle number of 3. It is widely used as a thickener and stabilizer in foods and beverages, having the ability to form strong, oil-resistant films. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. 收起 | |
| Aqualon™ CMC-7LF | Ashland | Aqualon™ CMC-7LF is cellulose gum, or sodium carboxymethylcellulose (CMC), that has a viscosity of 25-50, a concentration of 2, and a spindle number of 1. This product is widely used as a thickener and stabilizer in foods and beverages. Besides modifying ...展开 Aqualon™ CMC-7LF is cellulose gum, or sodium carboxymethylcellulose (CMC), that has a viscosity of 25-50, a concentration of 2, and a spindle number of 1. This product is widely used as a thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. It has the ability to form strong, oil-resistant films. 收起 | |
| Aqualon™ CMC-7M2F | Ashland | Aqualon™ CMC-7M2F is cellulose gum, or sodium carboxymethylcellulose (CMC), is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifyin...展开 Aqualon™ CMC-7M2F is cellulose gum, or sodium carboxymethylcellulose (CMC), is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon™ CMC-7M2F has the ability to form strong, oil-resistant films, and has a viscosity of 150-200, a concentration of 2, and a spindle number of 2. 收起 | |
| Aqualon™ CMC-7M8SF | Ashland | Aqualon™ CMC-7M8SF is cellulose gum, or sodium carboxymethylcellulose (CMC), is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifyi...展开 Aqualon™ CMC-7M8SF is cellulose gum, or sodium carboxymethylcellulose (CMC), is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon™ CMC-7M8SF has the ability to form strong, oil-resistant films. This product has a viscosity of 200-800, a concentration of 2, and a spindle number of 2. 收起 | |
| Aqualon™ CMC-7MF | Ashland | Aqualon™ CMC-7MF has a viscosity of 400-800, a concentration of 2, and a spindle number of 2. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Bes...展开 Aqualon™ CMC-7MF has a viscosity of 400-800, a concentration of 2, and a spindle number of 2. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon™ CMC-7MF has the ability to form strong, oil-resistant films. 收起 | |
| Aqualon™ CMC-9M31F | Ashland | Aqualon™ CMC-9M31F has a viscosity of 1,500-3,100, a concentration of 2, and a spindle number of 3. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverage...展开 Aqualon™ CMC-9M31F has a viscosity of 1,500-3,100, a concentration of 2, and a spindle number of 3. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon™ CMC-9M31F has the ability to form strong, oil-resistant films. 收起 | |
| Aqualon™ CMC-9M8F | Ashland | Aqualon™ CMC-9M8F has a viscosity of 400-800, a concentration of 2, and a spindle number of 2. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Be...展开 Aqualon™ CMC-9M8F has a viscosity of 400-800, a concentration of 2, and a spindle number of 2. This product is a cellulose gum, or sodium carboxymethylcellulose (CMC) that is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon™ CMC-9M8F has the ability to form strong, oil-resistant films. 收起 | |
| Aquasorb™ A-500 | Ashland | Aquasorb™ A-500 CMC is superabsorbent, with a primary advantage of water absorption and inhibiting water migration. It is used for is superabsorbent properties, and is recommended for applications such as bake stable fillings, doughs, sauces and dressings...展开 Aquasorb™ A-500 CMC is superabsorbent, with a primary advantage of water absorption and inhibiting water migration. It is used for is superabsorbent properties, and is recommended for applications such as bake stable fillings, doughs, sauces and dressings. This product has an absorbency (NaCI 1%) of 30 min g/g, a moisture content of 6.0% max., and a tapped density of 0.55-1.00 g/ml. 收起 | |
| Aquasorb™ Cellulose Gum | Ashland | Aquasorb™ Cellulose Gum, or sodium carboxymethylcellulose (CMC), is a high-purity, powdered super-absorbent that offers increased bake stability, extended shelf life, freeze/thaw stability and water binding. Aquasorb Cellulose Gum is a specialty grade des...展开 Aquasorb™ Cellulose Gum, or sodium carboxymethylcellulose (CMC), is a high-purity, powdered super-absorbent that offers increased bake stability, extended shelf life, freeze/thaw stability and water binding. Aquasorb Cellulose Gum is a specialty grade designed for maximum water-holding in bakery and other applications. 收起 | |
| Artichoke Leaf Extract 5% Polyphenols (UV) | Monteloeder S.L. | Artichoke Leaf Extract 5% Polyphenols is an extract derived from the leaves of Cynara scolymus. This product is standardized for 5% Total polyphenols expressed in Cynarin. The Artichoke Extract has antioxidant and detoxifier effects, is an intestinal and ...展开 Artichoke Leaf Extract 5% Polyphenols is an extract derived from the leaves of Cynara scolymus. This product is standardized for 5% Total polyphenols expressed in Cynarin. The Artichoke Extract has antioxidant and detoxifier effects, is an intestinal and liver protector and contributes to normal blood lipid levels. 收起 | |
| Atlas | Castle Malting | Atlas has a fresh hoppy aroma. Atlas is a diploid hybrid between Brewers Gold and 3/3 Slovenian wild hop. It is susceptible to powdery mildew, but it is not excessively sensitive to aphids. It does have resistance to verticillium wilt. The expected yield ...展开 Atlas has a fresh hoppy aroma. Atlas is a diploid hybrid between Brewers Gold and 3/3 Slovenian wild hop. It is susceptible to powdery mildew, but it is not excessively sensitive to aphids. It does have resistance to verticillium wilt. The expected yield is about 2000 kg/ha. The variety has strong skeleton roots, so it can also be grown on shallow sandy soil but it can’t stand poorly drained or poorly aerated soil. It is grown in Slovenia and Austria. Large planting distance is required. 收起 | |
| Aurora (Super Styrain) | Castle Malting | Aurora (Super Styrain) has an intense and pleasant hoppy aroma. It contains 5.5 % - 9.5 % of α-acids (22 – 26 % of cohumulone). This variety has a very good storage stability. Beer prepared with this variety has good organoleptical scores. The yield of α-...展开 Aurora (Super Styrain) has an intense and pleasant hoppy aroma. It contains 5.5 % - 9.5 % of α-acids (22 – 26 % of cohumulone). This variety has a very good storage stability. Beer prepared with this variety has good organoleptical scores. The yield of α-acids is very good when brewing with this variety. Aurora is very suitable for extraction and for combination with other varieties in the brewing process. It is used in Pilsens and Lagers. 收起 | |
| Beata | Castle Malting | Beata has an apricot and delicate apple scent with a hint of almond. Beata needs to be treated as if the alpha acid is nearer to 6-7% because of the high levels of beta acids it contains. This gives it more bitterness than you'd expect from an aroma hop. ...展开 Beata has an apricot and delicate apple scent with a hint of almond. Beata needs to be treated as if the alpha acid is nearer to 6-7% because of the high levels of beta acids it contains. This gives it more bitterness than you'd expect from an aroma hop. Good for larger style beers, similar to German-style hops. First impressions suggest a subtle citrus character. 收起 | |
| Belgogluc HM 70/75% | Castle Malting | Belgogluc HM 70/75% is a glucose syrup with high maltose. It has a wheat origin with a Brix range of 74.5-75.5. The supplier confirms that this product does not contain any ingredient, additive or flavor extracted or derived from genetically modified orga...展开 Belgogluc HM 70/75% is a glucose syrup with high maltose. It has a wheat origin with a Brix range of 74.5-75.5. The supplier confirms that this product does not contain any ingredient, additive or flavor extracted or derived from genetically modified organisms. Therefore, no additional specific GMO labeling is required according to the current European regulation. 收起 | |
| Belma | Castle Malting | Belma is a brand new and very unique hop, a Dual-Purpose variety. A very clean hop, with a very orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma. Belma is relatively rich in esters which means that Belma has a fruity aroma. The f...展开 Belma is a brand new and very unique hop, a Dual-Purpose variety. A very clean hop, with a very orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma. Belma is relatively rich in esters which means that Belma has a fruity aroma. The floral fraction consists mainly of β-myrcene. This compound covers about 88% of the floral fraction, and 66% of the total amount of hop oil compounds determined. 收起 | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thi...展开 Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M has a viscosity range of 7,500 to 14,000 cps and particle size of less than 295 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. 收起 | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thic...展开 Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M has a viscosity range of 2,700 to 5,040 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. 收起 | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, th...展开 Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M has a viscosity range of 75,000 to 140,000 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. 收起 | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thi...展开 Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M has a viscosity range of 13,500 to 25,200 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. 收起 | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, th...展开 Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M has a viscosity range of 150,000 to 280,000 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. 收起 | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thi...展开 Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M has a viscosity range of 26,250 to 49,000 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. 收起 | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thic...展开 Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M has a viscosity range of 2,700 to 5,040 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. 收起 | |
| Benecel™ Methylcellulose (MC) A4C | Ashland | Benecel™ Methylcellulose (MC) A4C is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspend...展开 Benecel™ Methylcellulose (MC) A4C is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Methylcellulose (MC) A4C has a viscosity range of 300 to 560 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. 收起 | |
| Benecel™ Methylcellulose (MC) A4M | Ashland | Benecel™ Methylcellulose (MC) A4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspend...展开 Benecel™ Methylcellulose (MC) A4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Methylcellulose (MC) A4M has a viscosity range of 3,000 to 5,600 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. 收起 | |
| Benecel™ MX Modified Cellulose | Ashland | Benecel™ MX modified cellulose is specially formulated for meat alternative and vegetable-based applications. It can provide a firm bite for products meant to simulate meat products, binding to replace eggs, and can help retain moisture to provide an en...展开 Benecel™ MX modified cellulose is specially formulated for meat alternative and vegetable-based applications. It can provide a firm bite for products meant to simulate meat products, binding to replace eggs, and can help retain moisture to provide an enjoyable eating experience. 收起 | |
| Bil-Max™ Bilberry Concentrate | Ashland | Bil-Max™ is a concentrated, patented bilberry fruit product. Bil-max™ concentrate is made using no solvents, no added sweeteners, and no flavorings or added colors. Bil-max™ concentrate helps supports vascualr and eye health. | |
| Bilberry Fruit Extract 25% Anthocyanosides (UV) | Monteloeder S.L. | Bilberry Fruit Extract 25% Anthocyanosides is an extract derived from the fruits of Vaccinium myrtillus L. This product is standardized for 25% Anthocyanosides. The Bilberry Extract has antioxidant and anti-inflammatory effects, contributes to mantain a h...展开 Bilberry Fruit Extract 25% Anthocyanosides is an extract derived from the fruits of Vaccinium myrtillus L. This product is standardized for 25% Anthocyanosides. The Bilberry Extract has antioxidant and anti-inflammatory effects, contributes to mantain a healthy vision and is a gut protector. 收起 | |
| Bitter Orange Peels 1/4 | Castle Malting | Bitter Orange Peels are mainly composed of essential oils like limonene, bitter flavonoid heterosides (neohesperidin, naringin, etc.), and photosensitizing furanocoumarins. Its properties range from a touch of sourness to citrusy/herbal notes. It is used ...展开 Bitter Orange Peels are mainly composed of essential oils like limonene, bitter flavonoid heterosides (neohesperidin, naringin, etc.), and photosensitizing furanocoumarins. Its properties range from a touch of sourness to citrusy/herbal notes. It is used in Belgian wheat beer and winter ales. 收起 | |
| Bitter Orange Peels Chopped | Castle Malting | Bitter Orange Peels Chopped is composed of essential oils such as limonene, bitter flavonoid heterosides (neohesperidin, naringin, etc.) but no bitter flavonoid heterosides (hesperidin, rutoside, sinensetine, etc.), and photosensitizing furanocoumarins. I...展开 Bitter Orange Peels Chopped is composed of essential oils such as limonene, bitter flavonoid heterosides (neohesperidin, naringin, etc.) but no bitter flavonoid heterosides (hesperidin, rutoside, sinensetine, etc.), and photosensitizing furanocoumarins. Its properties include a touch of sourness and citrus/herbal notes, also it's used in Belgian wheat beer, winter ales. 收起 | |
| Bitter Orange Peels Powder | Castle Malting | Bitter Orange Peels Powder is composed of essential oils, mainly limonene, flavonoids: bitter flavonoid heterosides, (neohesperidin, naringin, etc.) and no bitter flavonoid heterosides (hesperidin, rutoside, sinensetine, etc.), coumarins: photosensitizing...展开 Bitter Orange Peels Powder is composed of essential oils, mainly limonene, flavonoids: bitter flavonoid heterosides, (neohesperidin, naringin, etc.) and no bitter flavonoid heterosides (hesperidin, rutoside, sinensetine, etc.), coumarins: photosensitizing furanocoumarins. Its properties include a touch of sourness, citrusy/herbal notes and its usage is present in Belgian wheat beer, winter ales 收起 | |
| Black Elderberry extract 1% Antocyanins (UV) | Monteloeder S.L. | Black Elderberry extract 1% Antocyanins is an extract derived from the berries of Sambucus nigra. This product is standardized for 1% Antocyanins (as Cya-3-glu). The Black Elderberry Extract helps to support the immune system and provide antioxidants. | |
| Boadicea | Castle Malting | Boadicea has a mellow citrus flavor with a light flowery aroma that reminds you of fruit blossoms. This variety is best used in combination with a hop of a stronger taste. It originated in the UK and is resistant to aphids. It is available in leaf and T90...展开 Boadicea has a mellow citrus flavor with a light flowery aroma that reminds you of fruit blossoms. This variety is best used in combination with a hop of a stronger taste. It originated in the UK and is resistant to aphids. It is available in leaf and T90 hop pellets. 收起 | |
| Bobek (Styrian Golding B) | Castle Malting | Bobek (Styrian Golding B) has a mild aroma coupled with moderate bitterness. Beer prepared with this variety has very good organoleptical scores for its bitterness, taste and aroma. The yield of α-acids is good when brewing with this variety. Good for ale...展开 Bobek (Styrian Golding B) has a mild aroma coupled with moderate bitterness. Beer prepared with this variety has very good organoleptical scores for its bitterness, taste and aroma. The yield of α-acids is good when brewing with this variety. Good for ales, stouts, lagers, pils. 收起 | |
| Bouclier | Castle Malting | Bouclier is a fruity, citrus, herbal, spicy aroma hop. It is used in Pilsner, Lager, Ales, Belgian style, Saison and Bière de Garde. It has a French origin, made in Alsace. It is available in leaf and T90 hop pellets. | |
| Bramling Cross | Castle Malting | Bramling Cross is often used as a general purpose kettle hop for a smallish proportion of the hop grist. However, the variety has also of late been used to provide special fruity, blackcurrant and lemon notes in traditional brews, especially in Christmas ...展开 Bramling Cross is often used as a general purpose kettle hop for a smallish proportion of the hop grist. However, the variety has also of late been used to provide special fruity, blackcurrant and lemon notes in traditional brews, especially in Christmas ales. If used as a late hop or dry hop, the effect on the final beer flavor can be very interesting. This is an under-appreciated hop which can give the brewer considerable scope for experiment with specialty or new beers. 收起 | |
| Bravo | Castle Malting | Bravo has aromatic qualities that range from being described as earthy and herbal to somewhat floral as well as spicy hop. Good in American IPA, Pale Ale. It has a USA origin and is resistant to powdery mildew, moderately resistant to downy mildew. It is ...展开 Bravo has aromatic qualities that range from being described as earthy and herbal to somewhat floral as well as spicy hop. Good in American IPA, Pale Ale. It has a USA origin and is resistant to powdery mildew, moderately resistant to downy mildew. It is available in leaf and T90 hop pellets. 收起 | |
| Brewers Gold | Castle Malting | Brewers Gold is a well-tried and tested bitter hop. It has a high resin content and gives a well-balanced bitterness which is ideally complimented by a late aroma hop in Lager beers. When used in cask conditioned ales, can give some very interesting fruit...展开 Brewers Gold is a well-tried and tested bitter hop. It has a high resin content and gives a well-balanced bitterness which is ideally complimented by a late aroma hop in Lager beers. When used in cask conditioned ales, can give some very interesting fruity and spicy characteristics. 收起 | |
| Bullion | Castle Malting | Bullion lends an intense black currant aroma, along with a spicy and pungent bitterness. It is a good bittering hop for stouts and dark ales. Bullion has very poor storage characteristics of its soft resins, so its use declined rapidly in the 1980's. Toda...展开 Bullion lends an intense black currant aroma, along with a spicy and pungent bitterness. It is a good bittering hop for stouts and dark ales. Bullion has very poor storage characteristics of its soft resins, so its use declined rapidly in the 1980's. Today only a few breweries use Bullion. It is susceptible to downy mildew but no adverse virus responses. It is available in leaf and T90 hop pellets. 收起 | |
| Burnt Syrup BS 5000 | Castle Malting | Burnt Syrup BS 5000 is a caramelized glucose syrup and sugar without additives. It has an origin of maize (corn), sugar beet, sugar cane, and wheat. The supplier confirms that this product does not contain any ingredient, additive or flavor extracted or d...展开 Burnt Syrup BS 5000 is a caramelized glucose syrup and sugar without additives. It has an origin of maize (corn), sugar beet, sugar cane, and wheat. The supplier confirms that this product does not contain any ingredient, additive or flavor extracted or derived from genetically modified organisms. Therefore, no additional specific GMO labeling is required according to the current European regulation. 收起 | |
| C-Tech DG-207 | PT Algalindo Perdana | C-Tech DG-207 is a refined carrageenan, a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a light tan, free flowing powder with a viscosity of 50-300cps (1.5% solution at 75° C). C-Tech DG-207 is compo...展开 C-Tech DG-207 is a refined carrageenan, a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a light tan, free flowing powder with a viscosity of 50-300cps (1.5% solution at 75° C). C-Tech DG-207 is compounded to serve as a gelling agent for dessert jelly. It gives a transparent finished product that is elastic with little syneresis. 收起 | |
| C-Tech IC-02 | PT Algalindo Perdana | C-Tech IC-02 is a refined carrageenan, a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a light tan, free flowing powder with a viscosity of 20-500cps (1.5% solution at 75° C). It is a blend of carrag...展开 C-Tech IC-02 is a refined carrageenan, a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a light tan, free flowing powder with a viscosity of 20-500cps (1.5% solution at 75° C). It is a blend of carrageenan, emulsifier, and other hydrocolloid gum used as an important ingredient in the manufacturing of bulk ice cream. C-Tech IC-02 functions by providing creaminess, melting resistance, and smoothness to the finished product. 收起 | |
| C-Tech MS-02 | PT Algalindo Perdana | C-Tech MS-02 is a refined carrageenan, a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a light tan, free flowing powder with a viscosity of 20-200cps (1.5% solution at 75° C). It is a semi-refined ca...展开 C-Tech MS-02 is a refined carrageenan, a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a light tan, free flowing powder with a viscosity of 20-200cps (1.5% solution at 75° C). It is a semi-refined carrageenan, compounded to serve as a natural stabilizer and thickener for milk and chocolate milk. C-Tech MS-02 functions by effectively stabilizes milk fat, preventing water separation. 收起 | |
| C-Tech PM-21 | PT Algalindo Perdana | C-Tech PM-21 is a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a light tan, free flowing powder with a viscosity of 3000-5000cps (1.5% solution at 75° C). It is a semi-refined carrageenan, compounde...展开 C-Tech PM-21 is a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a light tan, free flowing powder with a viscosity of 3000-5000cps (1.5% solution at 75° C). It is a semi-refined carrageenan, compounded to serve as a natural binder for sausages and hamburger. It improves the appearance and texture of meat products by effectively binding meat pieces and stabilizing emulsion. C-Tech PM-21 increases production yeild by enabling the meat products to hold large quantities of water, imparts good slicing properties, and prevents fat separation. 收起 | |
| C-Tech RK | PT Algalindo Perdana | C-Tech RK is Konjac Gum, a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a light tan, free flowing powder with a viscosity of 20,00-30,00cps (1.0% solution). It is a high molecular-weight polysacchar...展开 C-Tech RK is Konjac Gum, a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a light tan, free flowing powder with a viscosity of 20,00-30,00cps (1.0% solution). It is a high molecular-weight polysaccharide, primarily made up of glucomannan extracted from the tuber of several species of Amorphophallos konjac. C-Tech RK functions by providing unique and desirable textures to formulated food products. 收起 | |
| C-Tech RKC | PT Algalindo Perdana | C-Tech RKC is a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a creamy white, free flowing powder with a viscosity of 20,00-30,00cps (1.5% solution at 75° C). It is a traditionally refined, premium f...展开 C-Tech RKC is a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a creamy white, free flowing powder with a viscosity of 20,00-30,00cps (1.5% solution at 75° C). It is a traditionally refined, premium food grade carrageenan extracted from the red seaweed Eucheuma cottonii, abundantly found in Indonesian waters. C-Tech RKC is used in aqueous and milk solutions for its enhanced gelling capacities. 收起 | |
| California Poppy Extract 0.2% Total Alkaloids (as californidine) | Monteloeder S.L. | California Poppy Extract 0.2% Total Alkaloids (as californidine) is an extract derived from the aerial part of Papaveraceae Eschscholzia californica Cham. This product is standardized for 0.2% Total alkaloids expressed as californidine. This California Po...展开 California Poppy Extract 0.2% Total Alkaloids (as californidine) is an extract derived from the aerial part of Papaveraceae Eschscholzia californica Cham. This product is standardized for 0.2% Total alkaloids expressed as californidine. This California Poppy Extract is traditionally used for its calming and supportive actions for the entire nervous system. It helps with stress and to sleep. 收起 | |
| Calypso | Castle Malting | Calypso is a dual purpose hop with a pleasantly complex fruity and citrusy aroma, hints of pear, apple, lemon lime brilliance as well as notes of earthy tea. It is used for ales, stouts and barley wines. It is resistant to powdery mildew and very tolerant...展开 Calypso is a dual purpose hop with a pleasantly complex fruity and citrusy aroma, hints of pear, apple, lemon lime brilliance as well as notes of earthy tea. It is used for ales, stouts and barley wines. It is resistant to powdery mildew and very tolerant to downy mildew. 收起 | |
| Candimic dark 73% | Castle Malting | Candimic Dark 73% has a dark brown color and is composed of sugar, invert sugar syrup and water. It has an origin of sugar beet with a brix amount of 72.5-73.5. | |
| Candimic dark 78% | Castle Malting | Candimic dark 78% is a dark brown candy syrup, partly inverted. It has an origin of sugar beet with a brix amount of 72.5-73.5. | |
| Candimic light 73% | Castle Malting | Candimic light 73% is produced on the basis of partial inverted candy syrup. Its ingredients include sugar, invert sugar solution and water. Candimic light 73% has a brix of 72.5-73.5. | |
| Candy Sugar Dark (Pieces) | Castle Malting | Candy Sugar Dark (Pieces) is a Belgian sugar commonly used in brewing, especially in stronger Belgian beers such as dubbel and tripel. Chemically, it is an invert sugar, one that has been converted from sucrose to a mixture of fructose and glucose by heat...展开 Candy Sugar Dark (Pieces) is a Belgian sugar commonly used in brewing, especially in stronger Belgian beers such as dubbel and tripel. Chemically, it is an invert sugar, one that has been converted from sucrose to a mixture of fructose and glucose by heating with water and some acid (usually citric acid). It is used to boost the alcohol content without adding extra body to the beer, and without forcing the yeast to produce invertase. 收起 | |
| Candy Sugar White (Pieces) | Castle Malting | Candy Sugar White (Pieces) originates from sugar beet. Candy sugar itself is crystalized inverted sugar syrup composed of a mixture of glucose and fructose. Candy Sugar White is a Belgian sugar commonly used in brewing, especially in stronger Belgian bee...展开 Candy Sugar White (Pieces) originates from sugar beet. Candy sugar itself is crystalized inverted sugar syrup composed of a mixture of glucose and fructose. Candy Sugar White is a Belgian sugar commonly used in brewing, especially in stronger Belgian beers such as dubbel and tripel. It is used to boost the alcohol content without adding extra body to the beer, and without forcing the yeast to produce invertase. 收起 | |
| Caramel P32 (E150c) | Castle Malting | Caramel P32 (E150c) is a dark brown liquid prepared by a controlled heat treatment of carbohydrates in the presence of ammonium compounds. It is produced from corn and is used for color. The supplier confirms that this product does not contain any ingredi...展开 Caramel P32 (E150c) is a dark brown liquid prepared by a controlled heat treatment of carbohydrates in the presence of ammonium compounds. It is produced from corn and is used for color. The supplier confirms that this product does not contain any ingredient, additive or flavor extracted or derived from genetically modified organisms. Therefore, no additional specific GMO labeling is required according to the current European regulation. 收起 | |
| Cardamom Green | Castle Malting | Cardamom Green has a strong, unique taste, with an intensely aromatic, resinous fragrance. Cardamom Green has a distinctly more smokey, though not bitter, aroma, with a coolness some consider similar to mint. | |
| Cascade | Castle Malting | Cascade is an aroma variety with well-balanced bittering potential. It is the most popular hop within the craft brewing industry. It is good for dry hopping. With a flowery and citrusy aroma, it can have a grapefruit note. Used in American-style ales, esp...展开 Cascade is an aroma variety with well-balanced bittering potential. It is the most popular hop within the craft brewing industry. It is good for dry hopping. With a flowery and citrusy aroma, it can have a grapefruit note. Used in American-style ales, especially Pale Ale, IPA, porter, barley wines. It can also be used in Witbier. 收起 | |
| Cascade NZ | Castle Malting | Cascade NZ displays quite exceptional levels of citrus moving more toward grapefruit characteristics. Works very well when matched up with some of the New Zealand aroma heavyweights such as Motueka or Riwaka. Typically employed in “new world” style pale a...展开 Cascade NZ displays quite exceptional levels of citrus moving more toward grapefruit characteristics. Works very well when matched up with some of the New Zealand aroma heavyweights such as Motueka or Riwaka. Typically employed in “new world” style pale ales, creative brewers are also adding late into summer ales where its hallmark refreshing citrus aroma and oils profile give a refreshing summery finish. 收起 | |
| Cassonade Dark | Castle Malting | Cassonade Dark is a dark brown sugar obtained from a mixture of sugar crystals and candy syrup. Dark brown sugar can add a rich, sweet flavor to your beer with more residual impact than lighter varieties. You can use it to make Scottish and Irish ales, st...展开 Cassonade Dark is a dark brown sugar obtained from a mixture of sugar crystals and candy syrup. Dark brown sugar can add a rich, sweet flavor to your beer with more residual impact than lighter varieties. You can use it to make Scottish and Irish ales, strong ales, barley wine and specialty beers. 收起 | |
| Cassonade Extra Dark | Castle Malting | Cassonade Extra Dark is an extra dark brown sugar obtained from a mixture of sugar crystals and candy syrup. Extra dark brown sugar can add a rich, sweet flavor to your beer with more residual impact than lighter varieties. You can use it to make Scottish...展开 Cassonade Extra Dark is an extra dark brown sugar obtained from a mixture of sugar crystals and candy syrup. Extra dark brown sugar can add a rich, sweet flavor to your beer with more residual impact than lighter varieties. You can use it to make Scottish and Irish ales, strong ales, barley wine and specialty beers. 收起 | |
| Cassonade Light | Castle Malting | Cassonade Light is a light brown sugar obtained from a mixture of sugar crystals and candy syrup. Light brown sugar can add a rich, sweet flavor to your beer with more residual impact than lighter varieties. You can use it to make Scottish and Irish ales,...展开 Cassonade Light is a light brown sugar obtained from a mixture of sugar crystals and candy syrup. Light brown sugar can add a rich, sweet flavor to your beer with more residual impact than lighter varieties. You can use it to make Scottish and Irish ales, strong ales, barley wine and specialty beers. 收起 | |
| Cat's Claw Bark Extract 3% Alkaloids (UV) | Monteloeder S.L. | Cat's Claw Bark Extract 3% Alkaloids is an extract derived from bark of Uncaria tomentosa. This product is soluble in water and is standardized for 3% Total Alkaloids. The Cat's Claw Extract helps to support the natural defenses and join health. It has a ...展开 Cat's Claw Bark Extract 3% Alkaloids is an extract derived from bark of Uncaria tomentosa. This product is soluble in water and is standardized for 3% Total Alkaloids. The Cat's Claw Extract helps to support the natural defenses and join health. It has a powerful anti-inflammatory effects. 收起 | |
| CBC 35% Hesperidin (HPLC) | Monteloeder S.L. | CBC 35% Hesperidin is derived from Citrus sinensis or Citrus aurantium. This product is standardized for 35% Hesperidin. The Citrus Bioflavonoid Complex has properties like cardiovascular protection, weight control, helps with circulatory peripheral disor...展开 CBC 35% Hesperidin is derived from Citrus sinensis or Citrus aurantium. This product is standardized for 35% Hesperidin. The Citrus Bioflavonoid Complex has properties like cardiovascular protection, weight control, helps with circulatory peripheral disorders and has antioxidant effects. 收起 | |
| Celadrin™ Esterified Fatty Acid Complex | Ashland | Celadrin™ esterified fatty acid complex (EFAC) is a blend of cetylated fatty acid esters and other active synergistic compounds. The manufacturing process is highly specific to produce a compound that has a narrow range for each EFAC within the blend. T...展开 Celadrin™ esterified fatty acid complex (EFAC) is a blend of cetylated fatty acid esters and other active synergistic compounds. The manufacturing process is highly specific to produce a compound that has a narrow range for each EFAC within the blend. The esterification process ensures the fatty acids are stable and reduces the potential for reacting with oxygen. Celadrin™ EFAC helps to reduce joint discomfort and help maintain healthy joint function. 收起 | |
| Centennial | Castle Malting | Centennial is a very balanced hop, sometimes called a super Cascade. Good in all U.S. ale styles, it has been used with U.S. wheat beers. It has an aroma with flowers and citrus most evident. A medium aroma with mid to high bittering value makes it a dual...展开 Centennial is a very balanced hop, sometimes called a super Cascade. Good in all U.S. ale styles, it has been used with U.S. wheat beers. It has an aroma with flowers and citrus most evident. A medium aroma with mid to high bittering value makes it a dual purpose choice. 收起 | |
| Challenger | Castle Malting | Challenger is an excellent all round hop with good alpha and aroma properties. As the main copper hop, it provides a refreshing, full bodied, rounded bitterness, which makes an excellent platform for a late hop. As the late addition, it can give a very cr...展开 Challenger is an excellent all round hop with good alpha and aroma properties. As the main copper hop, it provides a refreshing, full bodied, rounded bitterness, which makes an excellent platform for a late hop. As the late addition, it can give a very crisp, fruity character which has proved very popular in many beers. 收起 | |
| Challenger (Organic) | Castle Malting | Challenger (Organic) is an excellent all round hop with good alpha and aroma properties. As the main copper hop, it provides a refreshing, full bodied, rounded bitterness, which makes an excellent platform for a late hop. As the late addition, it can give...展开 Challenger (Organic) is an excellent all round hop with good alpha and aroma properties. As the main copper hop, it provides a refreshing, full bodied, rounded bitterness, which makes an excellent platform for a late hop. As the late addition, it can give a very crisp, fruity character which has proved very popular in many beers. 收起 | |
| Chamomille Flowers Extract 1% Flavones (HPLC) | Monteloeder S.L. | Chamomille Flowers Extract 1% Flavones is an extract derived from the flowers of Matricaria recutita. This product is soluble in water and is standardized for 1% Total Flavones (as Apigenin-7-g). The Chamomille Extract has calming/relaxing, anti-inflamato...展开 Chamomille Flowers Extract 1% Flavones is an extract derived from the flowers of Matricaria recutita. This product is soluble in water and is standardized for 1% Total Flavones (as Apigenin-7-g). The Chamomille Extract has calming/relaxing, anti-inflamatory and good anti-bacterial effects and helps to support the digestion. 收起 | |
| Chamomille Flowers Extract 4% Flavones (HPLC) | Monteloeder S.L. | Chamomille Flowers Extract 4% Flavones is an extract derived from the flowers of Matricaria recutita. This product is water soluble and is standardized for 4% Total Flavones (as Apigenin-7-g). The Chamomille Extract has calming/relaxing, anti-inflamatory ...展开 Chamomille Flowers Extract 4% Flavones is an extract derived from the flowers of Matricaria recutita. This product is water soluble and is standardized for 4% Total Flavones (as Apigenin-7-g). The Chamomille Extract has calming/relaxing, anti-inflamatory and good anti-bacterial effects and helps to support the digestion. 收起 | |
| Château Abbey® | Castle Malting | Château Abbey® malt is a more toasted form of pale malt. It gives a strong taste of cooked bread, nuts and fruit. Château Abbey® malt has a bitter flavour which mellows with ageing, and can be quite intensely flavoured. Château Abbey® malt is typically us...展开 Château Abbey® malt is a more toasted form of pale malt. It gives a strong taste of cooked bread, nuts and fruit. Château Abbey® malt has a bitter flavour which mellows with ageing, and can be quite intensely flavoured. Château Abbey® malt is typically used as a small proportion of the grist in the production of beers requiring some substantial depth of colour. 收起 | |
| Château Acid | Castle Malting | Château Acid malt improves the performance of the hydrolytic enzymes and provides a better mash working. It also intensifies the fermentation by adjusting the pH level. Acid malt enhances a well-rounded taste in your beer and gives stability to its head. | |
| Château Acid Nature | Castle Malting | Château Acid Nature malt improves the performance of the hydrolytic enzymes and provides a better mash working. It also intensifies the fermentation by adjusting the pH level. Acid malt enhances a well-rounded taste in your beer and gives stability to its...展开 Château Acid Nature malt improves the performance of the hydrolytic enzymes and provides a better mash working. It also intensifies the fermentation by adjusting the pH level. Acid malt enhances a well-rounded taste in your beer and gives stability to its head. 收起 | |
| Château Arôme | Castle Malting | Château Arôme malt provides a rich malty aroma and flavour to amber and dark lager beers. Compared to other traditional coloured malts, Château Arôme has a higher diastatic power and imparts a smoother bitterness. | |
| Château Biscuit® | Castle Malting | Château Biscuit® malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit-like aroma and flavour. Promotes a light to medium warm brown colour of the mash. This malt is used to improve the roasted flavour and aroma tha...展开 Château Biscuit® malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit-like aroma and flavour. Promotes a light to medium warm brown colour of the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power. 收起 | |
| Château Biscuit Nature | Castle Malting | Château Biscuit Nature malt produces a very pronounced "toasty" finish in the organic beer. Imparts a warm bread and biscuit-like aroma and flavour. Promotes a light to medium warm brown colour of the mash. This organic malt is used to improve the roasted...展开 Château Biscuit Nature malt produces a very pronounced "toasty" finish in the organic beer. Imparts a warm bread and biscuit-like aroma and flavour. Promotes a light to medium warm brown colour of the mash. This organic malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power. 收起 | |
| Château Black | Castle Malting | Château Black enhances the aroma of character beers by producing a more stringent flavour than other coloured malts. It imparts a slight burnt or smoky flavour. Château Black is used to colour beers, stouts and porters. | |
| Château Black Nature | Castle Malting | Château Black Nature enhances the aroma of character organic beers by producing a more stringent flavour than other coloured malts. Imparts a slight burnt or smoky flavour. It is used to colour organic beers, organic stouts and porters. | |
| Château Black of Black | Castle Malting | Château Black Of Black gives the beer the flavour and aroma typical of the traditional Black malt without intensifying the beer’s colour. Imparts well-balanced and agreeable roasted notes to the finished beer. Now you can brew an amber-coloured beer with ...展开 Château Black Of Black gives the beer the flavour and aroma typical of the traditional Black malt without intensifying the beer’s colour. Imparts well-balanced and agreeable roasted notes to the finished beer. Now you can brew an amber-coloured beer with a more pronounced roasted character, which had not been possible until Castle Malting® created its unique technology for producing Château Black Of Black. 收起 | |
| Château Buckwheat | Castle Malting | Château Buckwheat malt has the suitable properties for replacing barley malt in order to produce gluten-free beer. Adds a particular nutty and malty flavor to your beer. It also can be used in specialty beers to render a rich and deep tone. | |
| Château Buckwheat Nature | Castle Malting | Château Buckwheat Nature malt has the suitable properties for replacing organic barley malt in order to produce organic gluten-free beer. Adds a particular nutty and malty flavor to your beer. It also can be used in specialty beers to render a rich and de...展开 Château Buckwheat Nature malt has the suitable properties for replacing organic barley malt in order to produce organic gluten-free beer. Adds a particular nutty and malty flavor to your beer. It also can be used in specialty beers to render a rich and deep tone. 收起 | |
| Château Café | Castle Malting | Château Café has the suitable properties for replacing barley malt in order to produce gluten-free beer. Adds a particular nutty and malty flavor to your beer. It also can be used in specialty beers to render a rich and deep tone. | |
| Château Café Light® | Castle Malting | Château Café Light® malt imparts a nutty and light to reach coffee flavour and aroma to beers, brings in a "coffee" note in Stouts and Porters. Adds a smooth mouthfeel and complexity to any dark ale. It also reinforces the colour of the beer. | |
| Château Cara Blond® | Castle Malting | Château Cara Blond® imparts a mild caramel-sweet aroma adding golden colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the...展开 Château Cara Blond® imparts a mild caramel-sweet aroma adding golden colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability. 收起 |
