| Acetyl L Carnitine HCL | Desheng International Industry | Acetyl L Carnitine HCL is a water-solulble amino acid in a white powder form. This product is most commonly used as a functional food additive. | |
| Anhydrous Milk Fat (AMF) | Royal VIV Buisman | Anhydrous Milk Fat (AMF) is a natural milk fat with a higher shelf life compared to texturized butter. This product is most commonly used in chocolate, ice cream, flavor, soup, sauce, mashed potatoes, processed cheese, dairy spread, soft candy, and other...展开 Anhydrous Milk Fat (AMF) is a natural milk fat with a higher shelf life compared to texturized butter. This product is most commonly used in chocolate, ice cream, flavor, soup, sauce, mashed potatoes, processed cheese, dairy spread, soft candy, and other dairy product applications. 收起 | |
| Anhydrous Milk Fat White | Royal VIV Buisman | Anhydrous Milk Fat White is a natural milk fat with a white color and neutral taste and smell. This product is most commonly used in food products that require an intensive white color (such as whipped cream, white cheese, and white chocolate), as well a...展开 Anhydrous Milk Fat White is a natural milk fat with a white color and neutral taste and smell. This product is most commonly used in food products that require an intensive white color (such as whipped cream, white cheese, and white chocolate), as well as flavor-sensitive products where a buttery taste is not desired (such as flavored confectionery fillings and laminated cheddar cheese sticks). 收起 | |
| Citric Acid Anhydrous (Granular) | Niran (Thailand) Co., Ltd. | Citric Acid Anhydrous (Granular) is a food additive. It is a white, granular powder that is nearly odorless and has a strong acid taste. It is very soluble in water, freely soluble in ethanol, and sparingly soluble in ether. Citric Acid Anhydrous (Granula...展开 Citric Acid Anhydrous (Granular) is a food additive. It is a white, granular powder that is nearly odorless and has a strong acid taste. It is very soluble in water, freely soluble in ethanol, and sparingly soluble in ether. Citric Acid Anhydrous (Granular) is used as an acidulant, flavor enhancer and sequestering agent in processed food and beverages, and as a synergist in antioxidant mixtures. It is also used for pharmaceutical preparations, especially effervescent tablets. 收起 | |
| Concentrated Butter Cake 33°C | Royal VIV Buisman | Concentrated Butter Cake 33°C is a butter with a firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Cake 33°C ...展开 Concentrated Butter Cake 33°C is a butter with a firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Cake 33°C is most commonly used in cake, dough, and short bread applications. 收起 | |
| Concentrated Butter Crème 28°C | Royal VIV Buisman | Concentrated Butter Crème 28°C is a butter with a moderately firm texture. This product has a longer shelf life than traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Crème 28°C is most common...展开 Concentrated Butter Crème 28°C is a butter with a moderately firm texture. This product has a longer shelf life than traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Crème 28°C is most commonly used in cake and soft and piped dough applications. 收起 | |
| Concentrated Butter Croissant 36°C | Royal VIV Buisman | Concentrated Butter Croissant 36°C is a butter with a very firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Cr...展开 Concentrated Butter Croissant 36°C is a butter with a very firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Croissant 36°C is most commonly used in short bread, stiff dough, Viennoiserie, and puff pastry applications. 收起 | |
| Concentrated Butter Millefeuille 38°C | Royal VIV Buisman | Concentrated Butter Millefeuille 38°C is a butter with an extremely firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated ...展开 Concentrated Butter Millefeuille 38°C is a butter with an extremely firm texture and high plasticity. This product has a longer shelf life compared to traditional butter and can be stored at a higher temperature without the risk of spoiling. Concentrated Butter Millefeuille 38°C is most commonly used in puff pastry applications. 收起 | |
| DMAA | Desheng International Industry | DMAA, also known as 1, 3 Dimethylamylamine, is a chemically synthesised liquid stimulant. This product is most commonly used as a functional food additive to increase workout energy and strength. | |
| Echigena PluS™ | IRB | Echigena PluS™ is a biotech,cell culture extract titrated at 4% of echinacoside echinacea angustifolia , an herbaceous plant native to North America, considered efficacious to heal cold and flu, wounds and inflammatory processes and as a stimulant for th...展开 Echigena PluS™ is a biotech,cell culture extract titrated at 4% of echinacoside echinacea angustifolia , an herbaceous plant native to North America, considered efficacious to heal cold and flu, wounds and inflammatory processes and as a stimulant for the immune system. Echigena Plus™ is free from any type of pollutant (pesticides, heavy metals, aflatoxins). It is an amber colored powder that is soluble in water. Echigena PluS™ is used as a nutritional and food supplement. 收起 | |
| Extra Hard Winter Butter (Lactic, Salted, With Color) | Royal VIV Buisman | Extra Hard Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment ...展开 Extra Hard Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Extra Hard Winter Butter (Lactic, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Extra Hard Winter Butter (Lactic, Salted, Without Color) | Royal VIV Buisman | Extra Hard Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment...展开 Extra Hard Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Extra Hard Winter Butter (Lactic, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Extra Hard Winter Butter (Lactic, Unsalted, With Color) | Royal VIV Buisman | Extra Hard Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferm...展开 Extra Hard Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Extra Hard Winter Butter (Lactic, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Extra Hard Winter Butter (Lactic, Unsalted, Without Color) | Royal VIV Buisman | Extra Hard Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help fer...展开 Extra Hard Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with an extremely firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Extra Hard Winter Butter (Lactic, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Extra Hard Winter Butter (Sweet Cream, Salted, With Color) | Royal VIV Buisman | Extra Hard Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place...展开 Extra Hard Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Extra Hard Winter Butter (Sweet Cream, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Extra Hard Winter Butter (Sweet Cream, Salted, Without Color) | Royal VIV Buisman | Extra Hard Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking plac...展开 Extra Hard Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Extra Hard Winter Butter (Sweet Cream, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Extra Hard Winter Butter (Sweet Cream, Unsalted, With Color) | Royal VIV Buisman | Extra Hard Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking p...展开 Extra Hard Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Extra Hard Winter Butter (Sweet Cream, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Extra Hard Winter Butter (Sweet Cream, Unsalted, Without Color) | Royal VIV Buisman | Extra Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking ...展开 Extra Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with an extremely firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Extra Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Fractionated Milk Fat | Royal VIV Buisman | Fractionated Milk Fat is a natural milk fat with a longer shelf life than texturized butter. This product is most commonly used in chocolate, soft candy, ice cream, flavor, soup, sauce, mashed potato, processed cheese, dairy spread, and other dairy produ...展开 Fractionated Milk Fat is a natural milk fat with a longer shelf life than texturized butter. This product is most commonly used in chocolate, soft candy, ice cream, flavor, soup, sauce, mashed potato, processed cheese, dairy spread, and other dairy product applications. 收起 | |
| Hard Winter Butter (Lactic, Salted, With Color) | Royal VIV Buisman | Hard Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose ...展开 Hard Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Hard Winter Butter (Lactic, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Hard Winter Butter (Lactic, Salted, Without Color) | Royal VIV Buisman | Hard Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose...展开 Hard Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Hard Winter Butter (Lactic, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Hard Winter Butter (Lactic, Unsalted, With Color) | Royal VIV Buisman | Hard Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lact...展开 Hard Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Hard Winter Butter (Lactic, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Hard Winter Butter (Lactic, Unsalted, Without Color) | Royal VIV Buisman | Hard Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lac...展开 Hard Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a very firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Hard Winter Butter (Lactic, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Hard Winter Butter (Sweet Cream, Salted, With Color) | Royal VIV Buisman | Hard Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting ...展开 Hard Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Hard Winter Butter (Sweet Cream, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Hard Winter Butter (Sweet Cream, Salted, Without Color) | Royal VIV Buisman | Hard Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting...展开 Hard Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Hard Winter Butter (Sweet Cream, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Hard Winter Butter (Sweet Cream, Unsalted, With Color) | Royal VIV Buisman | Hard Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, result...展开 Hard Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Hard Winter Butter (Sweet Cream, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Hard Winter Butter (Sweet Cream, Unsalted, Without Color) | Royal VIV Buisman | Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resul...展开 Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a very firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Hard Winter Butter (Sweet Cream, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| L-Alanine | Desheng International Industry | L-Alanine is a water-soluble amino acid in a white crystal or crystalline powder form. This product is most commonly used as a functional food additive. | |
| L-Arginine | Desheng International Industry | L-Arginine is an amino acid in a white crystal or crystalline powder form. This product is most commonly used as a functional food additive. | |
| L-Arginine HCL | Desheng International Industry | L-Arginine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 1119-34-2. L-Arginine HCL is most commonly used as a flavoring agent and functional food additive. | |
| L-Aspartic Acid | Desheng International Industry | L-Aspartic Acid is an odorless, slightly acidic tasting amino acid in a white crystal or crystalline powder form. This product has a CAS number of 56-84-8. L-Aspartic Acid is most commonly used in beverage applications and as a functional food additive. | |
| L-Carbocysteine (S-CMC) | Desheng International Industry | L-Carbocysteine (S-CMC) is a water soluble amino acid in a white crystal or crystalline powder form with a slightly acidic taste. This product has a CAS number of 638-23-3. L-Carbocysteine (S-CMC) is most commonly used as a functional food additive. | |
| L-Carnitine Base | Desheng International Industry | L-Carnitine Base is an amino acid in a white crystal or hygroscopic crystalline powder form. This product has a CAS number of 541-15-1. L-Carnitine Base is most commonly used as a functional food additive. | |
| L-Carnitine HCL | Desheng International Industry | L-Carnitine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 6645-46-1. L-Carnitine HCL is most commonly used as a nutritional supplement in beverage applicat...展开 L-Carnitine HCL is an amino acid in a white crystal or crystalline powder form that has had hydrochloric acid added to it. This product has a CAS number of 6645-46-1. L-Carnitine HCL is most commonly used as a nutritional supplement in beverage applications. 收起 | |
| L-Carnitine Tartrate | Desheng International Industry | L-Carnitine Tartrate is a water soluble amino acid in a white to off-white crystalline powder form. This product has a CAS number of 36687-82-8. L-Carnitine Tartrate is most commonly used as a functional food additive. | |
| L-Carnosine | Desheng International Industry | L-Carnosine is an amino acid in a white to off white powder form. This product has a CAS number of 305-84-0. L-Carnosine is most commonly used as a functional food additive. | |
| L-Citrulline | Desheng International Industry | L-Citrulline is an amino acid in a white crystal or crystalline powder form with a slightly sweet taste. This product has a CAS number of 372-75-8. L-Citrulline is most commonly used as a functional food additive. | |
| L-Cysteine HCL Anhydrous | Desheng International Industry | L-Cysteine HCL Anhydrous is a water-soluble amino acid in a white crystal or crystalline powder form. This product has a CAS number of 52-89-1. L-Cysteine HCL Anhydrous is most commonly used in beverage applications and as a functional food additive. | |
| L-Cysteine HCL Monohydrate | Desheng International Industry | L-Cysteine HCL Monohydrate is an amino acid in a white crystal or crystalline powder form with a strong, acidic taste. This product has a CAS number of 7048-04-6 and is available in USP28 and AJI92 specifications. L-Cysteine HCL Monohydrate is most comm...展开 L-Cysteine HCL Monohydrate is an amino acid in a white crystal or crystalline powder form with a strong, acidic taste. This product has a CAS number of 7048-04-6 and is available in USP28 and AJI92 specifications. L-Cysteine HCL Monohydrate is most commonly used as a functional food additive. 收起 | |
| L-Cystine | Desheng International Industry | L-Cystine is an amino acid in a white crystal or crystalline powder form. This product is almost insoluble in water, and insoluble in ethanol and ether. L-Cystine is most commonly used as a functional food additive. | |
| L-Glutamic Acid | Desheng International Industry | L-Glutamic Acid is a hot water soluble amino acid in a white, scale, shaped crystal form. This product is most commonly used to manufacture MSG, as a spice, and as a functional food additive. | |
| L-Glutamine | Desheng International Industry | L-Glutamine is an almost tasteless, odorless amino acid in a colorless to white crystal or crystalline powder form. This product is most commonly used in meat, soup, poultry, salt substitute, and seafood applications, as well as a functional food additiv...展开 L-Glutamine is an almost tasteless, odorless amino acid in a colorless to white crystal or crystalline powder form. This product is most commonly used in meat, soup, poultry, salt substitute, and seafood applications, as well as a functional food additive. 收起 | |
| Monosodium Citrate Anhydrous | Niran (Thailand) Co., Ltd. | Monosodium Citrate Anhydrous is an additive used in a broad range of food products. It is a white, crystalline powder that is odorless and has a slight acidic taste. In food products, it functions as a sequesterant (preservative), buffering agent, and pH ...展开 Monosodium Citrate Anhydrous is an additive used in a broad range of food products. It is a white, crystalline powder that is odorless and has a slight acidic taste. In food products, it functions as a sequesterant (preservative), buffering agent, and pH regulator. Monosodium Citrate Anhydrous is used in baking powder, potato products, sweeteners, sports beverages, and instant beverages, etc. 收起 | |
| Pâtisse Excellent Butter 36°C | Royal VIV Buisman | Pâtisse Excellent Butter 36°C is a butter with a very firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Excellent Butter 36°C is most commonly used in short bread, stiff ...展开 Pâtisse Excellent Butter 36°C is a butter with a very firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Excellent Butter 36°C is most commonly used in short bread, stiff dough, Viennoiserie, and puff pastry applications. 收起 | |
| Pâtisse Millefeuille Butter 38°C | Royal VIV Buisman | Pâtisse Millefeuille Butter 38°C is a butter with an extremely firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Millefeuille Butter 38°C is most commonly used in puff pa...展开 Pâtisse Millefeuille Butter 38°C is a butter with an extremely firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Millefeuille Butter 38°C is most commonly used in puff pastry applications. 收起 | |
| Pâtisse Permier Butter 33°C | Royal VIV Buisman | Pâtisse Permier Butter 33°C is a butter with a firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Permier Butter 33°C is most commonly used in cake, dough, short bread, an...展开 Pâtisse Permier Butter 33°C is a butter with a firm texture, creamy mouth feel, and a high plasticity. Due to its high plasticity, this product is suitable for laminating. Pâtisse Permier Butter 33°C is most commonly used in cake, dough, short bread, and Viennoiserie applications. 收起 | |
| Potassium Citrate | Niran (Thailand) Co., Ltd. | Potassium Citrate is a food additive commonly used as an ingredient in soft drinks. It is a white granular powder, or transparent crystals, and is odorless with a saline taste. It functions in food and beverage products is as a buffering agent, by providi...展开 Potassium Citrate is a food additive commonly used as an ingredient in soft drinks. It is a white granular powder, or transparent crystals, and is odorless with a saline taste. It functions in food and beverage products is as a buffering agent, by providing body to artificially sweetened beverages, and stabilizing milk and soy products during heat treatment. In addition to soft drinks, it is used in fruit juices, candy, cheese, meat products, and pharmaceuticals. 收起 | |
| Pure Butter Ghee | Royal VIV Buisman | Pure Butter Ghee is a natural, salt-free, lactose-free alternative to hydrogenated cooking oils. This product has a longer shelf life compared to traditional butter. Pure Butter Ghee is most commonly used in sweets, pastries, frying, cooking, and baking...展开 Pure Butter Ghee is a natural, salt-free, lactose-free alternative to hydrogenated cooking oils. This product has a longer shelf life compared to traditional butter. Pure Butter Ghee is most commonly used in sweets, pastries, frying, cooking, and baking applications. 收起 | |
| Summer Butter (Lactic, Salted, With Color) | Royal VIV Buisman | Summer Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose...展开 Summer Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Summer Butter (Lactic, Salted, Without Color) | Royal VIV Buisman | Summer Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactos...展开 Summer Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Summer Butter (Lactic, Unsalted, With Color) | Royal VIV Buisman | Summer Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lac...展开 Summer Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Summer Butter (Lactic, Unsalted, Without Color) | Royal VIV Buisman | Summer Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the la...展开 Summer Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a moderately firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Summer Butter (Lactic, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Summer Butter (Sweet Cream, Salted, With Color) | Royal VIV Buisman | Summer Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting...展开 Summer Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Summer Butter (Sweet Cream, Salted, Without Color) | Royal VIV Buisman | Summer Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resultin...展开 Summer Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Summer Butter (Sweet Cream, Unsalted, With Color) | Royal VIV Buisman | Summer Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resul...展开 Summer Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Summer Butter (Sweet Cream, Unsalted, Without Color) | Royal VIV Buisman | Summer Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resu...展开 Summer Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a moderately firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Summer Butter (Sweet Cream, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Teoside™ 10 | IRB | Teoside™ 10 is an exclusive plant extract from the Ajuga reptans cell culture titrated at 10% of teupolioside. It is the first biotech botanical approved in Europe as a food supplement ingredient (substantial equivalence). Also known as the bugleweed, car...展开 Teoside™ 10 is an exclusive plant extract from the Ajuga reptans cell culture titrated at 10% of teupolioside. It is the first biotech botanical approved in Europe as a food supplement ingredient (substantial equivalence). Also known as the bugleweed, carpetweed and the common bugle, Ajuga is an annual herbaceous plant belonging to the Lamiaceae family. Commonly used as salad, Ajuga has also been used in popular medicine as an anti-rheumatic, tonic and astringent. It can be applied as a treatment for wounds and ulcerations due to its antihaemorrhagic, anti-inflammatory and healing properties. Recent data have demonstrated its useful application for the maintenance of the digestive function. Teupolioside is a polyphenol belonging to the family of phenylpropanoids, which is important to the environmental protection system of the plants. It is very difficult to obtain both by extraction, since it is present in very low amount in plant tissues, or by chemical synthesis, due to its high structural complexity. 收起 | |
| Winter Butter (Lactic, Salted, With Color) | Royal VIV Buisman | Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk suga...展开 Winter Butter (Lactic, Salted, With Color) is a yellow, lactic, salted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Winter Butter (Lactic, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Lactic, Salted, Without Color) | Royal VIV Buisman | Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sug...展开 Winter Butter (Lactic, Salted, Without Color) is a pale, lactic, salted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Winter Butter (Lactic, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Lactic, Unsalted, With Color) | Royal VIV Buisman | Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk ...展开 Winter Butter (Lactic, Unsalted, With Color) is a yellow, lactic, unsalted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Winter Butter (Lactic, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Lactic, Unsalted, Without Color) | Royal VIV Buisman | Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk...展开 Winter Butter (Lactic, Unsalted, Without Color) is a pale, lactic, unsalted butter with a firm texture. Lactic butter has been ripened by the action of bacteria added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Winter Butter (Lactic, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Sweet Cream, Salted, With Color) | Royal VIV Buisman | Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milde...展开 Winter Butter (Sweet Cream, Salted, With Color) is a yellow, sweet cream, salted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Winter Butter (Sweet Cream, Salted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Sweet Cream, Salted, Without Color) | Royal VIV Buisman | Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a mild...展开 Winter Butter (Sweet Cream, Salted, Without Color) is a pale, sweet cream, salted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Winter Butter (Sweet Cream, Salted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Sweet Cream, Unsalted, With Color) | Royal VIV Buisman | Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a m...展开 Winter Butter (Sweet Cream, Unsalted, With Color) is a yellow, sweet cream, unsalted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Winter Butter (Sweet Cream, Unsalted, With Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 | |
| Winter Butter (Sweet Cream, Unsalted, Without Color) | Royal VIV Buisman | Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a ...展开 Winter Butter (Sweet Cream, Unsalted, Without Color) is a pale, sweet cream, unsalted butter with a firm texture. Sweet cream butter has not been cultured before the churning process. This prevents lactose fermentation from taking place, resulting in a milder buttery flavor. Winter Butter (Sweet Cream, Unsalted, Without Color) is most commonly used in cake, dough, short bread, Viennoiserie, and puff pastry applications. 收起 |
