| Ancho Style Hot Pepper Oleoresin | Grupo Tecnaal | Ancho Style Hot Pepper Oleoresin is an orange red to dark red, viscous liquid. It is a flavoring agent widely used in all types of canned or packaged food, dressings, sauces, meat products, consomme, dehydrated soups, sausages, condiments, dips, and more. | |
| Annatto (AE-NL101) | Yaegaki Bio-Industry, Inc. | Annatto (AE-NL101) is a yellow water-soluble liquid. This product has a concentration of 1.0% Nobixin and provides a natural yellow color. It is used in snack foods, cereals, seasonings, baked goods, confectionery, butter, and cheese. | |
| Annatto (AE-NL301) | Yaegaki Bio-Industry, Inc. | Annatto (AE-NL301) is an orange water-soluble liquid. This product has a concentration of 400 (E10%) and provides a natural orange color. It is used in snack foods, cereals, seasonings, baked goods, confectionery, butter, and cheese. | |
| Annatto (AE-NL601) | Yaegaki Bio-Industry, Inc. | Annatto (AE-NL601) is an orange red water-soluble liquid. This product has a concentration of 330 (E10%) and provides a natural orange red color. It is used in snack foods, cereals, seasonings, baked goods, confectionery, butter, and cheese. | |
| Annatto (AE-NP101) | Yaegaki Bio-Industry, Inc. | Annatto (AE-NP101) is an orange red water-soluble powder. This product has a concentration of 1,200 (E10%) and provides a natural orange red color. It is used in snack foods, cereals, seasonings, baked goods, confectionery, butter, and cheese. | |
| Arbol Style Hot Pepper Oleoresin | Grupo Tecnaal | Arbol Style Hot Pepper Oleoresin is an orange red to dark red, viscous liquid. It is a flavoring agent widely used in all types of canned or packaged food, dressings, sauces, meat products, consomme, dehydrated soups, sausages, condiments, dips, and more. | |
| Beetred (BR-NL101) | Yaegaki Bio-Industry, Inc. | Beetred (BR-NL101) is a pink water-soluble liquid. This product has a concentration of 20 (E10%) and provides a natural pink color. It is often used in frozen desserts, confectionery, snack food, and beverages. It can also be used to add a dash of color t...展开 Beetred (BR-NL101) is a pink water-soluble liquid. This product has a concentration of 20 (E10%) and provides a natural pink color. It is often used in frozen desserts, confectionery, snack food, and beverages. It can also be used to add a dash of color to salads or to cook them in stews. 收起 | |
| Beetred (BR-NL301) | Yaegaki Bio-Industry, Inc. | Beetred (BR-NL301) is a pink water-soluble liquid. This product has a concentration of 20 (E10%) and provides a natural pink color. It is often used in frozen desserts, confectionery, snack food, and beverages. It can also be used to add a dash of color t...展开 Beetred (BR-NL301) is a pink water-soluble liquid. This product has a concentration of 20 (E10%) and provides a natural pink color. It is often used in frozen desserts, confectionery, snack food, and beverages. It can also be used to add a dash of color to salads or to cook them in stews. 收起 | |
| Beetred (BR-NP101) | Yaegaki Bio-Industry, Inc. | Beetred (BR-NP101) is a pink water-soluble powder. This product has a concentration of 20 (E10%) and provides a natural pink color. It is used in confectionery, snack food, frozen desserts, and beverages. It can also be used to add a dash of color to sala...展开 Beetred (BR-NP101) is a pink water-soluble powder. This product has a concentration of 20 (E10%) and provides a natural pink color. It is used in confectionery, snack food, frozen desserts, and beverages. It can also be used to add a dash of color to salads or to cook them in stews. 收起 | |
| Cardamom Essential Oil | Grupo Tecnaal | Cardamom Essential Oil is obtained by steam distillation from the seed and pods of Cardamom Elletaria cardamomum (Linné) Maton (Fam. Zingiberaceae). Soluble in fixed oils or fats and in alcohol and insoluble in water. It is a flavoring agent widely used i...展开 Cardamom Essential Oil is obtained by steam distillation from the seed and pods of Cardamom Elletaria cardamomum (Linné) Maton (Fam. Zingiberaceae). Soluble in fixed oils or fats and in alcohol and insoluble in water. It is a flavoring agent widely used in dressings, sauces, meat products, bouillon, dehydrated soups, canned goods, etc. The dosage varies depending on product type and intensity of flavor desired in the final product. 收起 | |
| Celery Oleoresin | Grupo Tecnaal | Celery Oleoresin is an integration of Celery Oleoresin with phospholipids, glycolipids, sugars, triglycerides and fatty acids from soybean oil. It is a flavoring agent additive for all type of canned or packed food, sauces, soups, dips, sausages, etc. The...展开 Celery Oleoresin is an integration of Celery Oleoresin with phospholipids, glycolipids, sugars, triglycerides and fatty acids from soybean oil. It is a flavoring agent additive for all type of canned or packed food, sauces, soups, dips, sausages, etc. The dosage varies depending on product type and intensity of flavor desired in the final product. 收起 | |
| Chipotle Style Hot Pepper Oleoresi | Grupo Tecnaal | Chipotle Style Hot Pepper Oleoresin is an orange red to dark red, viscous liquid. It is a flavoring agent widely used in all types of canned or packaged food, dressings, sauces, meat products, consomme, dehydrated soups, sausages, condiments, dips, and mo...展开 Chipotle Style Hot Pepper Oleoresin is an orange red to dark red, viscous liquid. It is a flavoring agent widely used in all types of canned or packaged food, dressings, sauces, meat products, consomme, dehydrated soups, sausages, condiments, dips, and more. 收起 | |
| Concentrated Fried Garlic Oil | Grupo Tecnaal | Concentrated Fried Garlic Oil is a volatile oil obtained by synthesis. It is soluble in most fixed oils and in mineral oil. It can be incompletely soluble in alcohol. It is insoluble in glycerin and in propylene glycol. Used as a flavoring agent. It is wi...展开 Concentrated Fried Garlic Oil is a volatile oil obtained by synthesis. It is soluble in most fixed oils and in mineral oil. It can be incompletely soluble in alcohol. It is insoluble in glycerin and in propylene glycol. Used as a flavoring agent. It is widely used in seasoning, sauces, meat products, consommé, dehydrated soups, canned goods, etc. The dosage varies depending on product type and intensity of flavour desired in the final product. 收起 | |
| Concentrated Fried Onion Oil | Grupo Tecnaal | Concentrated Fried Onion Oil is a volatile oil obtained by synthesis. It is soluble in most fixed oils and in mineral oil. Partially soluble in alcohol. It is insoluble in glycerin and in propylene glycol. It is ideal for use as a flavoring agent. It is w...展开 Concentrated Fried Onion Oil is a volatile oil obtained by synthesis. It is soluble in most fixed oils and in mineral oil. Partially soluble in alcohol. It is insoluble in glycerin and in propylene glycol. It is ideal for use as a flavoring agent. It is widely used in seasoning, sauces, meat products, consomme, dehydrated soups, canned goods, etc. The dosage varies depending on product type and intensity of flavor desired in the final product. 收起 | |
| Coriander Essential Oil | Grupo Tecnaal | Coriander Essential Oil is an Essential Oil obtained by the integration of aromatics and essential oil the coriander (Coriandrum sativium L). Soluble in fixed oils or fats and in alcohol and insoluble in water. It is used as a flavoring agent widely used ...展开 Coriander Essential Oil is an Essential Oil obtained by the integration of aromatics and essential oil the coriander (Coriandrum sativium L). Soluble in fixed oils or fats and in alcohol and insoluble in water. It is used as a flavoring agent widely used in dressings, sauces, meat products, bouillon, dehydrated soups, canned goods, etc... The dosage varies depending on product type and intensity of flavor desired in the final product. 收起 | |
| Coriander Oleoresin | Grupo Tecnaal | Coriander Oleoresin is an integration of aromatic chemicals and coriander essential oil with phospholipids, glycolipids, sugars, triglycerides and fatty acids from soybean oil. It is a flavoring agent widely used in seasoning, sauces, meat products, conso...展开 Coriander Oleoresin is an integration of aromatic chemicals and coriander essential oil with phospholipids, glycolipids, sugars, triglycerides and fatty acids from soybean oil. It is a flavoring agent widely used in seasoning, sauces, meat products, consomme, dehydrated soups, canned goods, dips, etc. 收起 | |
| Cumin Essential Oil | Grupo Tecnaal | Cumin Essential Oil is obtained by the integration of aromatics and the essential oil of cumin (Cuminum cyminum). Soluble in fixed oils or fats and in alcohol and insoluble in water. Used as a flavoring agent widely used in dressings, sauces, meat product...展开 Cumin Essential Oil is obtained by the integration of aromatics and the essential oil of cumin (Cuminum cyminum). Soluble in fixed oils or fats and in alcohol and insoluble in water. Used as a flavoring agent widely used in dressings, sauces, meat products, broth, dried soups, canned goods, bakery, etc. The dosage varies depending on product type and intensity of flavor desired in the final product. 收起 | |
| Cumin Oleoresin | Grupo Tecnaal | Cumin Oleoresin is an integration of Cumin Oil in a mixture of polar and neutral lipids. Soluble in oils and partially soluble in alcohol, exhibiting insolubility in water. It is a flavoring agent It is widely used in dressings, sauces, meat products, con...展开 Cumin Oleoresin is an integration of Cumin Oil in a mixture of polar and neutral lipids. Soluble in oils and partially soluble in alcohol, exhibiting insolubility in water. It is a flavoring agent It is widely used in dressings, sauces, meat products, consommés, dehydrated soups, canned products, etc. 收起 | |
| Fried Garlic Oil | Grupo Tecnaal | Fried Garlic Oil is an integration of garlic oil and garlic extract with a deep fried flavor tone in a mixture of polar and neutral lipids. Ideal for use as a flavoring agent. It is widely used in seasoning, sauces, meat products, consomme, dehydrated sou...展开 Fried Garlic Oil is an integration of garlic oil and garlic extract with a deep fried flavor tone in a mixture of polar and neutral lipids. Ideal for use as a flavoring agent. It is widely used in seasoning, sauces, meat products, consomme, dehydrated soups, canned goods, etc. The dosage varies depending on product type and intensity of flavor desired in the final product. 收起 | |
| Gardenia (GR-NL101) | Yaegaki Bio-Industry, Inc. | Gardenia (GR-NL101) is a red water-soluble liquid. This product has a concentration of 50 (E10%) and provides a natural red color. It is used in confectionery, seasonings and sauces. | |
| Gardenia (GR-NP101) | Yaegaki Bio-Industry, Inc. | Gardenia (GR-NP101) is a red water-soluble powder. This product has a concentration of 50 (E10%) and provides a natural red food color. It is mainly used in confectionery, seasonings, and sauces. | |
| Garlic Essential Oil | Grupo Tecnaal | Garlic Essential Oil is a volatile oil obtained by synthesis. It is soluble in most fixed oils and in mineral oil. Partially soluble in alcohol. It is insoluble in glycerin and in propylene glycol. | |
| Garlic Oil | Grupo Tecnaal | Garlic Oil is a flavoring agent obtained by physical mixing, soluble in most oils. Partially soluble in alcohol and insoluble in glycerin and propylene glycol. | |
| Garlic Oleoresin | Grupo Tecnaal | Garlic Oleoresin is an integration of Garlic essential oil in a mixture of polar and neutral lipids. Soluble in oils, partially soluble in alcohol and insoluble in water. It is a flavoring agent widely used in seasoning, sauces, meat products, consomme, d...展开 Garlic Oleoresin is an integration of Garlic essential oil in a mixture of polar and neutral lipids. Soluble in oils, partially soluble in alcohol and insoluble in water. It is a flavoring agent widely used in seasoning, sauces, meat products, consomme, dehydrated soups, canned goods, dips, etc 收起 | |
| Garlic Powder | Grupo Tecnaal | Garlic Powder is a flavoring agent that is widely used in dressings, sauces, meat products, bouillon, dehydrated soups, canned goods, etc. It applies in a suggested dosage of 1.0 g / kg. The dosage varies depending on the type of product and the strength ...展开 Garlic Powder is a flavoring agent that is widely used in dressings, sauces, meat products, bouillon, dehydrated soups, canned goods, etc. It applies in a suggested dosage of 1.0 g / kg. The dosage varies depending on the type of product and the strength of flavor desired in the final product. 收起 | |
| Ginger Oleoresin | Grupo Tecnaal | Ginger Oleoresin is a flavoring agent widely used in seasoning, sauces, meat products, consomme, dehydrated soups, canned goods, etc. | |
| Guajillo Style Hot Pepper Oleoresin | Grupo Tecnaal | Guajillo Style Hot Pepper Oleoresin is an orange red to dark red, viscous liquid. It is a flavoring agent widely used in all types of canned or packaged food, dressings, sauces, meat products, consomme, dehydrated soups, sausages, condiments, dips, and mo...展开 Guajillo Style Hot Pepper Oleoresin is an orange red to dark red, viscous liquid. It is a flavoring agent widely used in all types of canned or packaged food, dressings, sauces, meat products, consomme, dehydrated soups, sausages, condiments, dips, and more. 收起 | |
| Habanero Style Hot Pepper Oleoresin | Grupo Tecnaal | Habanero Style Hot Pepper Oleoresin is an orange red to dark red, viscous liquid. It is a flavoring agent widely used in all types of canned or packaged food, dressings, sauces, meat products, consomme, dehydrated soups, sausages, condiments, dips, and mo...展开 Habanero Style Hot Pepper Oleoresin is an orange red to dark red, viscous liquid. It is a flavoring agent widely used in all types of canned or packaged food, dressings, sauces, meat products, consomme, dehydrated soups, sausages, condiments, dips, and more. 收起 | |
| Jalapeño Style Hot Pepper Oleoresin | Grupo Tecnaal | Jalapeño Style Hot Pepper Oleoresin is a dark red to reddish brown, viscous liquid. It is a flavoring agent widely used in all types of canned or packaged food, dressings, sauces, meat products, consomme, dehydrated soups, sausages, condiments, dips, and ...展开 Jalapeño Style Hot Pepper Oleoresin is a dark red to reddish brown, viscous liquid. It is a flavoring agent widely used in all types of canned or packaged food, dressings, sauces, meat products, consomme, dehydrated soups, sausages, condiments, dips, and more. 收起 | |
| Marigold (ML-EW101) | Yaegaki Bio-Industry, Inc. | Marigold (ML-EW101) is a yellow water-soluble liquid. This product has a concentration of 1.2% Lutein and provides a natural yellow color. It is used in beverages, confectionery, dairy products, and sauces. | |
| Marigold (ML-WS301) | Yaegaki Bio-Industry, Inc. | Marigold (ML-WS301) is a yellow water-soluble liquid. This product has a concentration of 1.0% Lutein and provides a natural yellow color. It is used in beverages, confectionery, dairy products, and sauces. | |
| Marjoram Essential Oil | Grupo Tecnaal | Marjoram Essential Oil is obtained by the integration of aromatics together with natural marjoram essential oil. Soluble in fixed oils or fats and in alcohol and insoluble in water. It is a flavoring agent widely used in dressings, sauces, meat products, ...展开 Marjoram Essential Oil is obtained by the integration of aromatics together with natural marjoram essential oil. Soluble in fixed oils or fats and in alcohol and insoluble in water. It is a flavoring agent widely used in dressings, sauces, meat products, bouillon, dehydrated soups, canned goods, etc. The dosage varies depending on product type and intensity of flavor desired in the final product. 收起 | |
| Monascus (MR-AL101) | Yaegaki Bio-Industry, Inc. | Monascus (MR-AL101) is a red water-soluble liquid. This product has a concentration of 66 (E10%) and provides a natural red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, etc. | |
| Monascus (MR-AL201) | Yaegaki Bio-Industry, Inc. | Monascus (MR-AL201) is an orange red water-soluble liquid. This product has a concentration of 66 (E10%) and provides a natural orange red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, e...展开 Monascus (MR-AL201) is an orange red water-soluble liquid. This product has a concentration of 66 (E10%) and provides a natural orange red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, etc. 收起 | |
| Monascus (MR-CL101) | Yaegaki Bio-Industry, Inc. | Monascus (MR-CL101) is an orange red water-soluble liquid. This product has a concentration of 70 (E10%) and provides a natural orange red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, e...展开 Monascus (MR-CL101) is an orange red water-soluble liquid. This product has a concentration of 70 (E10%) and provides a natural orange red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, etc. 收起 | |
| Monascus (MR-NL201) | Yaegaki Bio-Industry, Inc. | Monascus (MR-NL201) is a red water-soluble liquid. This product has a concentration of 72 (E10%) and provides a natural red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, etc. | |
| Monascus (MR-NL301) | Yaegaki Bio-Industry, Inc. | Monascus (MR-NL301) is a red water-soluble liquid. This product has a concentration of 72 (E10%) and provides a natural red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, etc. | |
| Monascus (MR-NP101) | Yaegaki Bio-Industry, Inc. | Monascus (MR-NP101) is a red water-soluble powder. This product has a concentration of 110 (E10%) and provides a natural red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, etc. | |
| Monascus (MR-NP201) | Yaegaki Bio-Industry, Inc. | Monascus (MR-NP201) is a red water-soluble powder. This product has a concentration of 620 (E10%) and provides a natural red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, etc. | |
| Monascus (MR-NP301) | Yaegaki Bio-Industry, Inc. | Monascus (MR-NP301) is a dark red water-soluble powder. This product has a concentration of 2,000 (E10%) and provides a natural dark red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, etc...展开 Monascus (MR-NP301) is a dark red water-soluble powder. This product has a concentration of 2,000 (E10%) and provides a natural dark red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, etc. 收起 | |
| Monascus (MR-RL101) | Yaegaki Bio-Industry, Inc. | Monascus (MR-RL101) is a dark red water-soluble liquid. This product has a concentration of 72 (E10%) and provides a natural dark red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, etc. | |
| Monascus (MR-RL301) | Yaegaki Bio-Industry, Inc. | Monascus (MR-RL301) is a dark red water-soluble liquid. This product has a concentration of 110 (E10%) and provides a natural dark red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, etc. | |
| Monascus (MR-UL101) | Yaegaki Bio-Industry, Inc. | Monascus (MR-UL101) is a dark red water-soluble liquid. This product has a concentration of 72 (E10%) and provides a natural dark red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, etc. | |
| Monascus (MR-YL101) | Yaegaki Bio-Industry, Inc. | Monascus (MR-YL101) is an orange red water-soluble liquid. This product has a concentration of 78 (E10%) and provides a natural orange red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, e...展开 Monascus (MR-YL101) is an orange red water-soluble liquid. This product has a concentration of 78 (E10%) and provides a natural orange red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, etc. 收起 | |
| Monascus (MR-YL201) | Yaegaki Bio-Industry, Inc. | Monascus (MR-YL201) is an orange red water-soluble liquid. This product has a concentration of 82 (E10%) and provides a natural orange red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, e...展开 Monascus (MR-YL201) is an orange red water-soluble liquid. This product has a concentration of 82 (E10%) and provides a natural orange red color to food. It is often used in processed meat and seafood, frosting, seasonings, frozen desserts, snack foods, etc. 收起 | |
| Mustard Essential Oil | Grupo Tecnaal | Mustard Essential Oil is a volatile oil obtained by synthesis of the ground seeds of Brassica nigra. It is a flavoring agent with fungicide action. This product is widely used in seasoning, sauces, meat products, consomme, dehydrated soups, canned goods, ...展开 Mustard Essential Oil is a volatile oil obtained by synthesis of the ground seeds of Brassica nigra. It is a flavoring agent with fungicide action. This product is widely used in seasoning, sauces, meat products, consomme, dehydrated soups, canned goods, and more. 收起 | |
| Oleoresin Capsicum 1´000,000 S.U. | Grupo Tecnaal | Oleoresin Capsicum 1´000,000 S.U. is obtained by the solvent extraction of dried pods of Capsicum frutescens L. or Capsicum annum L. (var. conoides Irish), with subsequent removal of the solvent at low temperature to preserve color, taste and itch. It is ...展开 Oleoresin Capsicum 1´000,000 S.U. is obtained by the solvent extraction of dried pods of Capsicum frutescens L. or Capsicum annum L. (var. conoides Irish), with subsequent removal of the solvent at low temperature to preserve color, taste and itch. It is partly soluble in water (with oily separation and muddyness) and is soluble in most fixed oils and in ethylic alcohol. 收起 | |
| Onion Essential Oil | Grupo Tecnaal | Onion Essential Oil is a volatile oil obtained by synthesis of the bulbs of Allium cepa. It is soluble in most fixed oils, mineral oil, and alcohol, but is insoluble in glycerin and in propylene glycol. This product is a flavoring agent widely used in sea...展开 Onion Essential Oil is a volatile oil obtained by synthesis of the bulbs of Allium cepa. It is soluble in most fixed oils, mineral oil, and alcohol, but is insoluble in glycerin and in propylene glycol. This product is a flavoring agent widely used in seasoning, sauces, meat products, consomme, dehydrated soups, canned goods, and more. 收起 | |
| Onion Powder | Grupo Tecnaal | Onion Powder is a flavoring agent that is widely used in dressings, sauces, meat products, bouillon, dehydrated soups, canned goods, etc. It applies in a suggested dosage of 1.0 g / kg. The dosage varies depending on the type of product and the strength o...展开 Onion Powder is a flavoring agent that is widely used in dressings, sauces, meat products, bouillon, dehydrated soups, canned goods, etc. It applies in a suggested dosage of 1.0 g / kg. The dosage varies depending on the type of product and the strength of flavor desired in the final product. 收起 | |
| Origanum Essential Oil | Grupo Tecnaal | Origanum Essential Oil is a volatile oil obtained by steam distillation from the flowering herb Thymus capitatus (Fam. Labiatae). It is soluble in most fixed oils and in propylene glycol. It is soluble, with turbidity, in mineral oil. Insoluble in glyceri...展开 Origanum Essential Oil is a volatile oil obtained by steam distillation from the flowering herb Thymus capitatus (Fam. Labiatae). It is soluble in most fixed oils and in propylene glycol. It is soluble, with turbidity, in mineral oil. Insoluble in glycerin. 收起 | |
| Origanum Oleoresin | Grupo Tecnaal | Origanum Oleoresin is an integration of Origanum essential oil in a mixture of polar and neutral lipids. The product could show sediment with a long storage time. It is soluble in most fixed oils, insoluble in water. Partially soluble in alcohol (with oil...展开 Origanum Oleoresin is an integration of Origanum essential oil in a mixture of polar and neutral lipids. The product could show sediment with a long storage time. It is soluble in most fixed oils, insoluble in water. Partially soluble in alcohol (with oily separation and sediment). It is a flavoring agent widely used in seasoning, sauces, meat products, consommé, dehydrated soups, canned goods, dips, etc. 收起 | |
| Paprika (PR-EW301) | Yaegaki Bio-Industry, Inc. | Paprika (PR-EW301) is an orange water-soluble liquid. This product has a concentration of 450 (E10%) and provides a natural orange color. It is used to color fat and oil products, sauces, seasonings, and surimi seafood. | |
| Paprika (PR-EW501) | Yaegaki Bio-Industry, Inc. | Paprika (PR-EW501) is an orange water-soluble liquid. This product has a concentration of 380 (E10%) and provides a natural orange color. It is used to color fat and oil products, sauces, seasonings, and surimi seafood. | |
| Paprika (PR-EW601) | Yaegaki Bio-Industry, Inc. | Paprika (PR-EW601) is an orange water-soluble liquid. This product has a concentration of 450 (E10%) and provides a natural orange color. It is used to color fat and oil products, sauces, seasonings, and surimi seafood. | |
| Paprika (PR-OS100) | Yaegaki Bio-Industry, Inc. | Paprika (PR-OS100) is an orange oil-soluble liquid. This product has a concentration of 100,000 CU and provides a natural orange color. It is used to color fat and oil products, sauces, seasonings, and surimi seafood. | |
| Paprika (PR-OS150) | Yaegaki Bio-Industry, Inc. | Paprika (PR-OS150) is an orange oil-soluble liquid. This product has a concentration of 150,000 CU and provides a natural orange color. It is used to color fat and oil products, sauces, seasonings, and surimi seafood. | |
| Paprika (PR-WS301) | Yaegaki Bio-Industry, Inc. | Paprika (PR-WS301) is an orange water-soluble liquid. This product has a concentration of 160 (E10%) and provides a natural orange color. It is used to color fat and oil products, sauces, seasonings, and surimi seafood. | |
| Tamarind (TB-NP101) | Yaegaki Bio-Industry, Inc. | Tamarind (TB-NP101) is a dark brown water-soluble powder. This product has a concentration of 120 (E10%) and provides a natural dark brown food color. It is used in seasonings, sauces, processed meats and surimi, snack foods, etc. | |
| Tamarind (TB-NP201) | Yaegaki Bio-Industry, Inc. | Tamarind (TB-NP201) is a brown water-soluble powder. This product has a concentration of 120 (E10%) and provides a natural brown food color. It is used in seasonings, sauces, processed meats and surimi, snack foods, etc. | |
| Tamarind (TB-NP301) | Yaegaki Bio-Industry, Inc. | Tamarind (TB-NP301) is a brown red water-soluble powder. This product has a concentration of 120 (E10%) and provides a natural brown red color. It is used in seasonings, sauces, processed meats and surimi, snack foods, etc. | |
| Tamarind (TB-NP401) | Yaegaki Bio-Industry, Inc. | Tamarind (TB-NP401) is a dark red water-soluble powder. This product has a concentration of 120 (E10%) and provides a natural dark red color. It is used in seasonings, sauces, processed meats and surimi, snack foods, etc. | |
| Tamarind/Cacao Beans (TC-NP101) | Yaegaki Bio-Industry, Inc. | Tamarind/Cacao Beans (TC-NP101) is a brown water-soluble powder. This product has a concentration of 120 (E10%) and provides a natural brown color. It is used in seasonings, sauces, processed meats and surimi, snack foods, etc. | |
| Tamarind/Persimmon (TP-NP101) | Yaegaki Bio-Industry, Inc. | Tamarind/Persimmon (TP-NP101) is a brown water-soluble powder. This product has a concentration of 120 (E10%) and provides a natural brown color. It is used in seasonings, sauces, processed meats and surimi, snack foods, etc. | |
| Toasted Onion Tecnoresin | Grupo Tecnaal | Toasted Onion Tecnoresin is obtained from the removal by solvents of the bulbs the Allium cepa L. ( fam. Liliaceae), with subsequent vacuum evaporation at low temperature to preserve odor, color and taste. It is ideal for use as a flavoring agent. It is w...展开 Toasted Onion Tecnoresin is obtained from the removal by solvents of the bulbs the Allium cepa L. ( fam. Liliaceae), with subsequent vacuum evaporation at low temperature to preserve odor, color and taste. It is ideal for use as a flavoring agent. It is widely used in seasoning, sauces, meat products, consomme, dehydrated soups, canned goods, etc. The dosage varies depending on product type and intensity of flavour desired in the final product. 收起 |
