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A-K Polyol Futaste A-K Polyol is a white crystalline powder with a strong sweet taste that is about 200 times stronger than sucrose. It is odorless, non-moisture absorbing, and good stability when heating or reacting with acid. A-K Polyol can be used in food production inst...展开 A-K Polyol is a white crystalline powder with a strong sweet taste that is about 200 times stronger than sucrose. It is odorless, non-moisture absorbing, and good stability when heating or reacting with acid. A-K Polyol can be used in food production instead of sucrose without any change in flavor. It can be consumed by diabetic and obese individuals instead of other sugars. It can also be used in the pharmacy field to make sugar coating and syrup. This product can be used in drinks, ice cream, cakes, confectionery, jam & jelly, pickles, gums, yogurt, seasoning, and breads. 收起
Annatto / Bixin / Norbixin D.D. Williamson Annatto / Bixin / Norbixin, a carotenoid, is extracted from the orange coloured outer coat surrounding the seeds of the shrub Bixa orellana. When it is initially extracted, it is known as Bixin. Bixin is the Oil Soluble form of annatto, the primary ingred...展开 Annatto / Bixin / Norbixin, a carotenoid, is extracted from the orange coloured outer coat surrounding the seeds of the shrub Bixa orellana. When it is initially extracted, it is known as Bixin. Bixin is the Oil Soluble form of annatto, the primary ingredient surrounding the seeds in the fruit of the plant. It can be turned into Norbixin, which is truly water soluble–reducing the need for emulsifiers or gums. This is a unique attribute of annatto within the carotenoid family. 收起
Apocarotenal D.D. Williamson Apocarotenal is a carotenoid available in citrus fruits and some vegetables such as spinach. Like beta-carotene, in the human body it transforms into Vitamin A. While beta-carotene contributes yellow to orange hues, apocarotenal contributes orange to red ...展开 Apocarotenal is a carotenoid available in citrus fruits and some vegetables such as spinach. Like beta-carotene, in the human body it transforms into Vitamin A. While beta-carotene contributes yellow to orange hues, apocarotenal contributes orange to red hues. Nature-identical apocarotenal coloring is relatively heat stable but degrades with light exposure. 收起
Apple Filling for Bakery Products Christodoulou Bros SA Apple Filling for Bakery Products are prepared as requested from mature Greek apples with high or low acidity from the Starkin or Granny Smith variety. Apples contain fiber, vitamins C and A, antioxidants and minerals which are all beneficial to the body....展开 Apple Filling for Bakery Products are prepared as requested from mature Greek apples with high or low acidity from the Starkin or Granny Smith variety. Apples contain fiber, vitamins C and A, antioxidants and minerals which are all beneficial to the body. Among the numerous health benefits, apples have anti-aging, calming and fever-reducing properties. It has found application in baked goods to give them apple flavor and filling. 收起
Apple Juice Concentrate Clarified Christodoulou Bros SA Apple Juice Concentrate Clarified is made from mature Greek apples with high or low acidity from the Starkin or Granny Smith variety. Apples contain fiber, vitamins C and A, antioxidants and minerals which are all beneficial to the body. Among the numero...展开 Apple Juice Concentrate Clarified is made from mature Greek apples with high or low acidity from the Starkin or Granny Smith variety. Apples contain fiber, vitamins C and A, antioxidants and minerals which are all beneficial to the body. Among the numerous health benefits, apples have anti-aging, calming and fever-reducing properties. This clarified concentrate is clarified and tests negative for starch and pectin, has a minimum brix of 69 to 71, and a pH ranging from 3.4 to 4.1. It has found application in juices, soft drinks, fruit drinks, smoothies, yogurt and yogurt desserts, baked goods, and baby foods. 收起
Apple Juice NFC Christodoulou Bros SA Apple Juice NFC is apple juice not from concentrate that is made from mature Greek apples with high or low acidity from the Starkin or Granny Smith variety. Apples contain fiber, vitamins C and A, antioxidants and minerals which are all beneficial to the ...展开 Apple Juice NFC is apple juice not from concentrate that is made from mature Greek apples with high or low acidity from the Starkin or Granny Smith variety. Apples contain fiber, vitamins C and A, antioxidants and minerals which are all beneficial to the body. Among the numerous health benefits, apples have anti-aging, calming and fever-reducing properties. This juice has a minimum brix of 11, a pH content of 3.4 to 4.1, and tests negative for pectin and starch. It has found application in juices, soft drinks, fruit drinks, smoothies, yogurt and yogurt desserts, baked goods, and baby foods. 收起
Apple Puree Christodoulou Bros SA Apple Puree is made from the processing of fresh, mature apples of the Starkin and Granny Smith varieties, which have been peeled and destoned. Apples contain fiber, vitamins C and A, antioxidants and minerals which are all beneficial to the body. Among ...展开 Apple Puree is made from the processing of fresh, mature apples of the Starkin and Granny Smith varieties, which have been peeled and destoned. Apples contain fiber, vitamins C and A, antioxidants and minerals which are all beneficial to the body. Among the numerous health benefits, apples have anti-aging, calming and fever-reducing properties. They have a minimum brix of 11, a pH ranging from 3.4 to 4, and a minimum of 400 ppm vitamin C at production. It has found application in juices, soft drinks, fruit drinks, smoothies, yogurt and yogurt desserts, baked goods, and baby foods. 收起
Apple Puree Concentrate Christodoulou Bros SA Apple Puree Concentrate is made from mature Greek apples with high or low acidity from the Starkin or Granny Smith variety. Apples contain fiber, vitamins C and A, antioxidants and minerals which are all beneficial to the body. Among the numerous health ...展开 Apple Puree Concentrate is made from mature Greek apples with high or low acidity from the Starkin or Granny Smith variety. Apples contain fiber, vitamins C and A, antioxidants and minerals which are all beneficial to the body. Among the numerous health benefits, apples have anti-aging, calming and fever-reducing properties. It has a minimum brix ranging from 30 to 32, a pH between 3.7 and 4.1, and a minimum of 400 ppm of vitamin C at production. It has found application in juices, soft drinks, fruit drinks, smoothies, yogurt and yogurt desserts, baked goods, and baby foods. 收起
Apricot Filling for Bakery Products Christodoulou Bros SA Apricot Filling for Bakery Products is produced from mature Greek apricots. Greek apricots are characterized by their color, their special flavor and their fragrance. They are rich in vitamin A and contain vitamins C, B1, B2 and natural sugars. This filli...展开 Apricot Filling for Bakery Products is produced from mature Greek apricots. Greek apricots are characterized by their color, their special flavor and their fragrance. They are rich in vitamin A and contain vitamins C, B1, B2 and natural sugars. This filling is used as a food additive in baked goods to give them peach flavor. 收起
Apricot Fruit Preparation for Yogurts Christodoulou Bros SA Apricot Fruit Preparation for Yogurts is produced from mature Greek apricots. Greek apricots are characterized by their color, their special flavor and their fragrance. They are rich in vitamin A and contain vitamins C, B1, B2 and natural sugars. This pre...展开 Apricot Fruit Preparation for Yogurts is produced from mature Greek apricots. Greek apricots are characterized by their color, their special flavor and their fragrance. They are rich in vitamin A and contain vitamins C, B1, B2 and natural sugars. This preparation is used as a food additive in yogurt to give it peach flavor. 收起
Apricot Juice Concentrate Clarified Christodoulou Bros SA Apricot Juice Concentrate Clarified is produced from fresh, mature Greek apricots, which after being mashed is concentrated properly according to the required brix degree arranging from 64 to 66. Greek apricots are characterized by their color, their spec...展开 Apricot Juice Concentrate Clarified is produced from fresh, mature Greek apricots, which after being mashed is concentrated properly according to the required brix degree arranging from 64 to 66. Greek apricots are characterized by their color, their special flavor and their fragrance. They are rich in vitamin A and contain vitamins C, B1, B2 and natural sugars. This clarified concentrate has a pH from 3.2 to 4 and a turbidity of less than 4 NTU. It has found application in jams, canned fruits, juices and fruit preparations. 收起
Apricot Pulp Christodoulou Bros SA Apricot Pulp is varied sizes of destoned pieces of apricots of the Bebeco variety. Greek apricots are characterized by their color, their special flavor and their fragrance. They are rich in vitamin A and contain vitamins C, B1, B2 and natural sugars. Thi...展开 Apricot Pulp is varied sizes of destoned pieces of apricots of the Bebeco variety. Greek apricots are characterized by their color, their special flavor and their fragrance. They are rich in vitamin A and contain vitamins C, B1, B2 and natural sugars. This pulp has a brix minimum ranging from 9 to 11 and a pH ranging from 3.4 to 3.9. It has found application in jams and fruit smoothies. 收起
Apricot Puree Christodoulou Bros SA Apricot Puree is derived from peeled, mashed, mature Greek apricots, mainly of Bebeco variety. Greek apricots are characterized by their color, their special flavor and their fragrance. They are rich in vitamin A and contain vitamins C, B1, B2 and natural...展开 Apricot Puree is derived from peeled, mashed, mature Greek apricots, mainly of Bebeco variety. Greek apricots are characterized by their color, their special flavor and their fragrance. They are rich in vitamin A and contain vitamins C, B1, B2 and natural sugars. This puree has a minimum brix of 10.2, a pH ranging between 3.45 and 3.85, and a minimum of 300 ppm of vitamin C at production. It has found application in jams, canned fruits, juices and smoothies, fruit preparations, yogurt and baby food. 收起
Apricot Puree Concentrate Christodoulou Bros SA Apricot Puree Concentrate is produced from fresh, mature Greek apricots, which after being mashed is concentrated properly according to the required brix degree with a minimum ranging from 30 to 32. Greek apricots are characterized by their color, their s...展开 Apricot Puree Concentrate is produced from fresh, mature Greek apricots, which after being mashed is concentrated properly according to the required brix degree with a minimum ranging from 30 to 32. Greek apricots are characterized by their color, their special flavor and their fragrance. They are rich in vitamin A and contain vitamins C, B1, B2 and natural sugars. They have a pH between 3.2 and 3.8, and have a minimum of 300 ppm of vitamin C at production. It has found application in jams, canned fruits, juices and smoothies, fruit preparations, yogurt and baby food. 收起
Aseptic Peach Dices Christodoulou Bros SA Aseptic Peach Dices are produced from Greek peaches which are cut with special treatment and come in 4x4x4, 6x6x6, or 10x10x10mm dices. Peaches contain a significant amount of Vitamin C, fruit sugar, protein and consist of 89% water. These dices are packe...展开 Aseptic Peach Dices are produced from Greek peaches which are cut with special treatment and come in 4x4x4, 6x6x6, or 10x10x10mm dices. Peaches contain a significant amount of Vitamin C, fruit sugar, protein and consist of 89% water. These dices are packed without the use of extra preservatives, and so that their nutritive elements remain intact. Peach dices have found application in yogurt, baked goods, ice cream, smoothies and jam. 收起
Beeswax Organic (8139) Kahl GmbH & Co. KG Beeswax Organic (8139) is an Ecocert-certified organic, amber colored beeswax. This product is most commonly used in food additive applications.
Beeswax Organic LC (8138) Kahl GmbH & Co. KG Beeswax Organic LC (8138) is an Ecocert-certified organic, physically bleached quality, very light colored beeswax. This product is most commonly used in food additive applications.
Beta-Carotene (Natural) D.D. Williamson Beta-Carotene (Natural) is a carotenoid food coloring that ranges from yellow to orange depending on its concentration. It is used to enhance the visual appeal of juice drinks, tropical beverages, and even desserts. Natural beta-carotene performs equal or...展开 Beta-Carotene (Natural) is a carotenoid food coloring that ranges from yellow to orange depending on its concentration. It is used to enhance the visual appeal of juice drinks, tropical beverages, and even desserts. Natural beta-carotene performs equal or better coloring compared to conventional (synthetic) beta-carotene. 收起
Black/Purple Carrot D.D. Williamson Black/Purple Carrot is an anthocyanin that works for colouring in many types of food and beverage applications and are grown mostly in southern Europe and Asia. These pigments exhibit a reversible change in molecular structure as the pH of solutions chang...展开 Black/Purple Carrot is an anthocyanin that works for colouring in many types of food and beverage applications and are grown mostly in southern Europe and Asia. These pigments exhibit a reversible change in molecular structure as the pH of solutions change from acidic to basic. This change in structure is characterized by a shift in hue from red to purple to blue as the pH changes from acidic to basic. Anthocyanins from purple carrots are more stable over a wider pH range than most anthocyanins making them ideal for yogurts and other dairy products. 收起
Blood Orange Juice Concentrate Christodoulou Bros SA Blood Orange Juice Concentrate is juice derived from fresh Greek blood oranges of the Sanguine , Moro and Tarocco variety from which the water has been removed, giving it all the benefits of fresh juice and the logistics advantages of a concentrated produ...展开 Blood Orange Juice Concentrate is juice derived from fresh Greek blood oranges of the Sanguine , Moro and Tarocco variety from which the water has been removed, giving it all the benefits of fresh juice and the logistics advantages of a concentrated product. They differ from the other varieties of blood oranges because of their red color and characteristic taste. It has a brix minimum between 59 and 61, a pH ranging from 3.1 to 3.5, and a minimum of 150 ppm anthocyanins. It is used in the production of juices. 收起
Burnt Sugar D.D. Williamson Burnt Sugar is a light to dark brown liquid or powder obtained from the controlled heating of sugars used primarily for flavouring and/or sweetening with incidental colour. Consumers in many regions continue to demand natural foods. In response, food and ...展开 Burnt Sugar is a light to dark brown liquid or powder obtained from the controlled heating of sugars used primarily for flavouring and/or sweetening with incidental colour. Consumers in many regions continue to demand natural foods. In response, food and beverage manufacturers are formulating with simple, clean label options — including “Burnt Sugar” and “Colour: Plain Caramel.” Applications include baked goods, breakfast cereals, dessert toppings, sauces, seasonings, coffee drinks and confectionery products. 收起
Calcium Carbonate (Natural Type) D.D. Williamson Calcium Carbonate is a white powder found in nature in mineral sources such as calcite, limestone and marble. It adds color to foods and firming properties to vegetables. It is insoluble in water but may be emulsified to disperse in water. It may be produ...展开 Calcium Carbonate is a white powder found in nature in mineral sources such as calcite, limestone and marble. It adds color to foods and firming properties to vegetables. It is insoluble in water but may be emulsified to disperse in water. It may be produced by the precipitation of calcium ions with carbonate ions. The European Union (EU) has approved calcium carbonate as a food coloring. Some other regions do not allow its use as a color additive. 收起
Candelila Wax (2039) Kahl GmbH & Co. KG Candelila Wax (2039) is a yellow, low odor wax with a high oil binding capacity, high gloss, and exceptional hardness. This product is most commonly used in food additive applications.
Canned Apricot Halves in Heavy Syrup Christodoulou Bros SA Canned Apricots are produced from Greek apricots cut in halves, preserved in a heavy syrup, then canned. Greek apricots are characterized by their color, special flavor, and fragrance. Canned Apricot Halves in Heavy Syrup are most commonly used in baked g...展开 Canned Apricots are produced from Greek apricots cut in halves, preserved in a heavy syrup, then canned. Greek apricots are characterized by their color, special flavor, and fragrance. Canned Apricot Halves in Heavy Syrup are most commonly used in baked goods such as bread and muffins. 收起
Canned Apricot Halves in Light Syrup Christodoulou Bros SA Canned Apricot Halves in Light Syrup are produced from Greek apricots cut in halves, preserved in a light syrup, then canned. Greek apricots are characterized by their color, special flavor, and fragrance. Canned Apricot Halves in Light Syrup are most com...展开 Canned Apricot Halves in Light Syrup are produced from Greek apricots cut in halves, preserved in a light syrup, then canned. Greek apricots are characterized by their color, special flavor, and fragrance. Canned Apricot Halves in Light Syrup are most commonly used in baked goods such as bread and muffins. 收起
Canned Peach Dices in Heavy Syrup Christodoulou Bros SA Canned Peach Dices in Heavy Syrup are comprised of skinned, diced, yellow peaches that have been preserved in a heavy syrup, then canned. This product is most commonly used in yogurt, baked good, ice cream, smoothie, and jam applications.
Canned Peach Dices in Light Syrup Christodoulou Bros SA Canned Peach Dices in Light Syrup are comprised of skinned, diced, yellow peaches that have been preserved in a light syrup, then canned. This product is most commonly used in yogurt, baked good, ice cream, smoothie, and jam applications.
Canned Peach Halves in Heavy Syrup Christodoulou Bros SA Canned Peach Halves in Heavy Syrup are comprised of skinned yellow peaches that have been cut in half, preserved in a heavy syrup, then canned. This product is most commonly used in yogurt, baked good, ice cream, smoothie, and jam applications.
Canned Peach Halves in Light Syrup Christodoulou Bros SA Canned Peach Halves in Light Syrup are comprised of skinned yellow peaches that have been preserved in a light syrup, then canned. This product is most commonly used in yogurt, baked good, ice cream, smoothie, and jam applications.
Canned Peach Halves in Water Christodoulou Bros SA Canned Peach Halves in Water are comprised of skinned yellow peaches that have been cut in half, preserved in water, then canned. This product is most commonly used in yogurt, baked good, ice cream, smoothie, and jam applications.
Canned Peach Slices in Heavy Syrup Christodoulou Bros SA Canned Peach Slices in Heavy Syrup are comprised of skinned yellow peaches that have been sliced, preserved in a heavy syrup, then canned. This product is most commonly used in yogurt, baked good, ice cream, smoothie, and jam applications.
Canned Peach Slices in Light Syrup Christodoulou Bros SA Canned Peach Slices in Light Syrup are comprised of skinned yellow peaches that have been sliced, preserved in a light syrup, then canned. This product is most commonly used in yogurt, baked good, ice cream, smoothie, and jam applications.
Caramel Color 050 (Class Four) D.D. Williamson Caramel Color 055 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 055 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 055 (Class Four) D.D. Williamson Caramel Color 055 (Class Four) is a dark brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derive...展开 Caramel Color 055 (Class Four) is a dark brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 065 (Class Four) D.D. Williamson Caramel Color 065 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 065 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 105 (Class Four) D.D. Williamson Caramel Color 105 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 105 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 108 (Class Four) D.D. Williamson Caramel Color 108 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 108 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 111 (Class Four) D.D. Williamson Caramel Color 111 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 111 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 112 (Class Four) D.D. Williamson Caramel Color 112 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 112 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 135 (Class Four) D.D. Williamson Caramel Color 135 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 135 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 170 (Class Four) D.D. Williamson Caramel Color 170 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 170 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 173 (Class Four) D.D. Williamson Caramel Color 173 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 173 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 190 (Class Two) D.D. Williamson Caramel Color 190 (Class Two) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natura...展开 Caramel Color 190 (Class Two) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 200 (Class Three) D.D. Williamson Caramel Color 200 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 200 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 201 (Class Three) D.D. Williamson Caramel Color 201 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 201 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 202 (Class Three) D.D. Williamson Caramel Color 202 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 202 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 203 (Class Three) D.D. Williamson Caramel Color 203 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 203 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 210 (Class Three) D.D. Williamson Caramel Color 210 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 210 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 250 (Class Three) D.D. Williamson Caramel Color 250 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 250 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 252 (Class Three) D.D. Williamson Caramel Color 252 (Class Three) is a brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived fr...展开 Caramel Color 252 (Class Three) is a brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 300 (Class Three) D.D. Williamson Caramel Color 300 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 300 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 301 (Class Three) D.D. Williamson Caramel Color 301 (Class Three) is a reddish brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, de...展开 Caramel Color 301 (Class Three) is a reddish brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 303 (Class Three) D.D. Williamson Caramel Color 303 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 303 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 373 (Class Three) D.D. Williamson Caramel Color 373 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 373 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 376 (Class Three) D.D. Williamson Caramel Color 376 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 376 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 377 (Class Three) D.D. Williamson Caramel Color 377 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 377 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 385 (Class Three) D.D. Williamson Caramel Color 385 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 385 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 520 (Class One) D.D. Williamson Caramel Color 520 (Class One) is water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural ...展开 Caramel Color 520 (Class One) is water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 525 (Class One) D.D. Williamson Caramel Color 525 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natura...展开 Caramel Color 525 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 526 (Class One) D.D. Williamson Caramel Color 526 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natura...展开 Caramel Color 526 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 528 (Class One) D.D. Williamson Caramel Color 528 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natura...展开 Caramel Color 528 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 570 (Class One) D.D. Williamson Caramel Color 570 (Class One) is a light brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derive...展开 Caramel Color 570 (Class One) is a light brown, water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 574 (Class One) D.D. Williamson Caramel Color 574 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natura...展开 Caramel Color 574 (Class One) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 600 (Class Four) D.D. Williamson Caramel Color 600 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 600 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 602 (Class Four) D.D. Williamson Caramel Color 602 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 602 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 603 (Class Four) D.D. Williamson Caramel Color 603 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 603 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 605 (Class Four) D.D. Williamson Caramel Color 605 (Class Four) is a dark brown, water soluble powder, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derive...展开 Caramel Color 605 (Class Four) is a dark brown, water soluble powder, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 607 (Class Four) D.D. Williamson Caramel Color 607 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 607 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 608 (Class Four) D.D. Williamson Caramel Color 608 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 608 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 610 (Class Four) D.D. Williamson Caramel Color 610 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 610 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 624 (Class One) D.D. Williamson Caramel Color 624 (Class One) is a water soluble powder, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natura...展开 Caramel Color 624 (Class One) is a water soluble powder, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 626 (Class One) D.D. Williamson Caramel Color 626 (Class One) is a water soluble powder, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natura...展开 Caramel Color 626 (Class One) is a water soluble powder, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 640 (Class Three) D.D. Williamson Caramel Color 640 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 640 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 642 (Class Three) D.D. Williamson Caramel Color 642 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 642 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 643 (Class Three) D.D. Williamson Caramel Color 643 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natu...展开 Caramel Color 643 (Class Three) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramel Color 663 (Class Four) D.D. Williamson Caramel Color 663 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natur...展开 Caramel Color 663 (Class Four) is a water soluble liquid, used to color food and beverage products. Caramel color results from the controlled heat treatment or cooking of carbohydrates (nutritive sweeteners, such as glucose and sucrose, derived from natural carbohydrate sources including corn, wheat and sugar). This process is called “caramelization.” Caramel color ingredients are the world’s most widely consumed food coloring by weight and can be commercially produced for food and beverage products. 收起
Caramelized Mirepoix D.D. Williamson Caramelized Mirepoix is manufactured from 100% vegetable juice concentrates, it adds complex, rich and well-rounded savory notes to soups, sauces, marinades, dips, and frozen meals. Its brown hue has red undertones. Customers can label “caramelized vegeta...展开 Caramelized Mirepoix is manufactured from 100% vegetable juice concentrates, it adds complex, rich and well-rounded savory notes to soups, sauces, marinades, dips, and frozen meals. Its brown hue has red undertones. Customers can label “caramelized vegetable juice concentrates”, “caramelized onion, carrot and celery concentrates” or “natural flavor”. 收起
Caramelized Onion D.D. Williamson Caramelized Onion is manufactured from 100% onion juice concentrate, it adds savory onion notes to soups, sauces, dips, marinades, and frozen meals. Its hue is a deep brown. Customers may label “caramelized onion juice concentrate” or “natural flavor”. Th...展开 Caramelized Onion is manufactured from 100% onion juice concentrate, it adds savory onion notes to soups, sauces, dips, marinades, and frozen meals. Its hue is a deep brown. Customers may label “caramelized onion juice concentrate” or “natural flavor”. The powder version of Caramelized Onion adds savory onion notes to seasonings, gravies, bouillons, soups, sauces, rubs, and other dry mixes. Its hue is a deep brown. Customers may label it “caramelized onion juice powder” or “natural flavor”. 收起
Carmine D.D. Williamson Carmine is a natural anthraquinone red dye and the common term for insoluble cochineal-based pigments. Carmine hues follow the same shifts as carminic acid but will precipitate at low pH before becoming orange. Acid-stable carminic acid results in red to ...展开 Carmine is a natural anthraquinone red dye and the common term for insoluble cochineal-based pigments. Carmine hues follow the same shifts as carminic acid but will precipitate at low pH before becoming orange. Acid-stable carminic acid results in red to violet hues in low pH applications where carminic acid would otherwise be orange. Acid-proofing results from a hydroxyl group being replaced by an amino group. This colorant is utilized in the food industry. 收起
Carnauba Wax (2442) Kahl GmbH & Co. KG Carnauba Wax (2442) is a yellow, very hard wax with a high melting point. It is of standard quality made from the young leaves of the carnauba plant. Carnauba Wax (2442) is most commonly used in food additive applications.
Carnauba Wax Organic LC (6642) Kahl GmbH & Co. KG Carnauba Wax Organic LC (6642) is an Ecocert-certified organic, very light colored wax derived from the young leaves of the carnauba plant. This product has a high oil binding capacity and is most commonly used in food additive applications.
Carnauba Wax Powder (2442P5) Kahl GmbH & Co. KG Carnauba Wax Powder (2442P5) is a natural, yellow, soft focus, mattifying agent in powder form. This product is derived from the young leaves of the carnauba plant.
Carrot Juice Concentrate Christodoulou Bros SA Carrot Juice Concentrate is concentrated juice derived mainly from the Greek Aegina variety of pureed oranges which has a large conical root and orange color. Carrots are an excellent food because they are rich in Vitamin A and have significant amounts of...展开 Carrot Juice Concentrate is concentrated juice derived mainly from the Greek Aegina variety of pureed oranges which has a large conical root and orange color. Carrots are an excellent food because they are rich in Vitamin A and have significant amounts of vitamins B1, B2 and niacin. This concentrate has a brix ranging from 39 to 41, and a pH ranging from 12 to 19. It has found application in juices, soft drinks, fruit drinks, nectar, and smoothies. 收起
Carrot Oil D.D. Williamson Carrot Oil is an all natural orange food coloring that is primarily composed of beta-carotene.The light absorption of the conjugated carbon chain is responsible for the orange color. Food coloring manufacturers employ solvent extraction of edible carrots ...展开 Carrot Oil is an all natural orange food coloring that is primarily composed of beta-carotene.The light absorption of the conjugated carbon chain is responsible for the orange color. Food coloring manufacturers employ solvent extraction of edible carrots to obtain the pigment, they then remove the solvent and substitute it with oil to yield the final products. This carotenoid like others may provide beneficial health functions due to the antioxidant properties acting as a vitamin precursor. 收起
Carrot Puree Christodoulou Bros SA Carrot Puree is derived mainly from the Greek Aegina variety of pureed oranges which has a large conical root and orange color. Carrots are an excellent food because they are rich in Vitamin A and have significant amounts of vitamins B1, B2 and niacin. Th...展开 Carrot Puree is derived mainly from the Greek Aegina variety of pureed oranges which has a large conical root and orange color. Carrots are an excellent food because they are rich in Vitamin A and have significant amounts of vitamins B1, B2 and niacin. This puree has a brix ranging from 8 to 12, and a pH ranging from 3.7 to 4.1. It has found application in juices, soft drinks, fruit drinks, nectar, and smoothies. 收起
Cherry Filling for Bakery and Pastry Christodoulou Bros SA Cherry Filling for Bakery and Pastry is prepared from Tragana cherries, which have many vitamins and antioxidant properties and are characterized by their deep, bright red color and sweet taste. This filling is made as requested and has found application ...展开 Cherry Filling for Bakery and Pastry is prepared from Tragana cherries, which have many vitamins and antioxidant properties and are characterized by their deep, bright red color and sweet taste. This filling is made as requested and has found application in baked goods and pastries. 收起
Cherry Fruit Preparation Yogurt Christodoulou Bros SA Cherry Fruit Preparation Yogurt is prepared from Tragana cherries, which have many vitamins and antioxidant properties and are characterized by their deep, bright red color and sweet taste. This preparation is made as requested and has found application i...展开 Cherry Fruit Preparation Yogurt is prepared from Tragana cherries, which have many vitamins and antioxidant properties and are characterized by their deep, bright red color and sweet taste. This preparation is made as requested and has found application in yogurt and yogurt desserts. 收起
Cherry Juice Concentrated Christodoulou Bros SA Cherry Juice Concentrated is derived from Tragana cherries from concentrated juice. Cherries have many vitamins and antioxidant properties and are characterized by their deep, bright red color and sweet taste. This concentrate has a brix minimum from 64 t...展开 Cherry Juice Concentrated is derived from Tragana cherries from concentrated juice. Cherries have many vitamins and antioxidant properties and are characterized by their deep, bright red color and sweet taste. This concentrate has a brix minimum from 64 to 66 and an acidity ranging from 1.5 to 3. It has found application in fruit drinks including smoothies and juices; yogurt and yogurt desserts; jams and syrups; and ice cream. 收起
Cherry Pulp Christodoulou Bros SA Cherry Pulp is pulp derived from mashed Tragana cherries in a manner that maintains the color and beneficial properties of the cherries. Cherries have many vitamins and antioxidant properties and are characterized by their deep, bright red color and sweet...展开 Cherry Pulp is pulp derived from mashed Tragana cherries in a manner that maintains the color and beneficial properties of the cherries. Cherries have many vitamins and antioxidant properties and are characterized by their deep, bright red color and sweet taste. This pulp has a minimum brix of 13 and a pH ranging from 3.5 to 4.1. It has found application in fruit drinks including smoothies and juices; yogurt and yogurt desserts; and jams. 收起
Chlorophyll / Chlorophyllin D.D. Williamson Chlorophyll is extracted from plants — typically fescue and alfalfa — and then chemically modified (or stabilized), displacing the magnesium from the core of the molecule and substituting it with copper. The resulting stable, water soluble colouring is ca...展开 Chlorophyll is extracted from plants — typically fescue and alfalfa — and then chemically modified (or stabilized), displacing the magnesium from the core of the molecule and substituting it with copper. The resulting stable, water soluble colouring is called sodium copper chlorophyllin. Copper chlorophyllin is permitted as a food colouring in the European Union; however, in the USA, its food use is limited to dry citrus beverages. 收起
Chokeberry/Aronia D.D. Williamson Chokeberry, also referred to as Aronia, is a deciduous shrub belonging to the rose family. It produces black, red, and blue colored berries with very high antioxidant properties. Black chokeberries (Aronia melanocarpa) are regarded for their dark color du...展开 Chokeberry, also referred to as Aronia, is a deciduous shrub belonging to the rose family. It produces black, red, and blue colored berries with very high antioxidant properties. Black chokeberries (Aronia melanocarpa) are regarded for their dark color due to one of the highest anthocyanin contents in plants. The juice, extracted from the fruit, provides red to purple hues in a variety of foods and beverages. Like other anthocyanin sources, the hue shifts from red to purple as pH increases and is most stable in acidic conditions. 收起
Cochineal D.D. Williamson Cochineal is a natural coloring that provides a characteristic pink, red or purple hue while demonstrating excellent heat and light stability. Hues vary depending on the preparation method of the cochineal extract. Using water or alcohol, manufacturers ex...展开 Cochineal is a natural coloring that provides a characteristic pink, red or purple hue while demonstrating excellent heat and light stability. Hues vary depending on the preparation method of the cochineal extract. Using water or alcohol, manufacturers extract carmine acid. Carminic acid is orange in low pH and violet in high pH. The color shift results from pH affecting the phenolic groups on the carminic acid molecule. 收起
Corn Starch Futaste Corn Starch is a white powder obtained from corn through soaking, crushing, seperation, purification, and drying. This product can be the starting point for other products like, glucose syrup, dextrose, acid citric, monosodium glutamate, maltodextrin, and...展开 Corn Starch is a white powder obtained from corn through soaking, crushing, seperation, purification, and drying. This product can be the starting point for other products like, glucose syrup, dextrose, acid citric, monosodium glutamate, maltodextrin, and modified starch. Corn Starch is used in the food industry for meats, beer, and gourmet powders. 收起
Crystalline Fructose Futaste Crystalline Fructose is a white crystallized powder with a sweet taste, tasting twice as sweet as sucrose. It can replace sucrose in canned fruit, and can also be used in carbonated beverages and yogurts as a sweetener or in combination with sucrose. This...展开 Crystalline Fructose is a white crystallized powder with a sweet taste, tasting twice as sweet as sucrose. It can replace sucrose in canned fruit, and can also be used in carbonated beverages and yogurts as a sweetener or in combination with sucrose. This product can also be applied in breads, cakes, creams, marmalades, and chocolate. This product is typically used as a replacement for high-fructose corn syrup and table sugar. 收起
Curcumin (from Turmeric) D.D. Williamson Curcumin (from Turmeric) is a yellow root which imparts color and flavor to food and has been used as a color and/or spice for centuries. Turmeric is produced by grinding the rhizomes of the perennial herb, Curcuma longa. Various extraction methods exist,...展开 Curcumin (from Turmeric) is a yellow root which imparts color and flavor to food and has been used as a color and/or spice for centuries. Turmeric is produced by grinding the rhizomes of the perennial herb, Curcuma longa. Various extraction methods exist, yielding different yellow variations depending on the ratio of color compounds extracted. Curcumin pigments are naturally insoluble in water; however, food color manufacturers circumvent this water insolubility by using particle size reduction and emulsifiers, which allow turmeric to be used in both aqueous and lipid products. 收起
D-Xylose Futaste D-Xylose is a white crystalline or white crystalline powder that has the same sweet flavor as glucose and dissolves easily in water. It can improve the flavor of normal sweet foods and can inhibit odors. It satisfies those who like sweet but worry about w...展开 D-Xylose is a white crystalline or white crystalline powder that has the same sweet flavor as glucose and dissolves easily in water. It can improve the flavor of normal sweet foods and can inhibit odors. It satisfies those who like sweet but worry about weight control. This product has a similar function to dietary fiber. 收起
Dehydrated Beets D.D. Williamson Dehydrated Beets are in powdered form and contains all the sugars and plant material from the Red Beets. It is not soluble in water but is readily available and is a fairly inexpensive natural colorant. The colorings responsible for the red hues are a gro...展开 Dehydrated Beets are in powdered form and contains all the sugars and plant material from the Red Beets. It is not soluble in water but is readily available and is a fairly inexpensive natural colorant. The colorings responsible for the red hues are a group of molecules called betalains. This group of pigments contains the red and yellow pigments known as betacyanins and betaxanthins, respectively. Betalains have excellent light stability and excellent pH stability. Unlike anthocyanins, betalains do not change in hue in response to differences in the pH of foods and beverages. 收起
Deionized White Grape Juice Christodoulou Bros SA Deionized White Grape Juice is deionized juice prepared from white Greek grapes from the Nemea area in Corinth as well as varieties from Patras and Kavala. Grapes combat water retention, are rich in potassium and vitamins and have antioxidant and cancer-f...展开 Deionized White Grape Juice is deionized juice prepared from white Greek grapes from the Nemea area in Corinth as well as varieties from Patras and Kavala. Grapes combat water retention, are rich in potassium and vitamins and have antioxidant and cancer-fighting capabilities. This juice has a brix minimum between 63.5 and 66.5, a pH ranging from 3 to 4.2. It has found application in juices, soft drinks, fruit drinks, nectar, smoothies and jams. 收起
Dextrose Monohydrate Futaste Dextrose Monohydrate is a white powder with a sweet taste. This product is used as a sweetener replacement to cane sugar. Dextrose Monohydrate can be used in the food industry to fortify color, add flavor, and prolong shelf life.
Diced Forest Fruit Christodoulou Bros SA Diced Forest Fruit is comprised of mixed berries that have been diced into pieces. This product is most commonly used in dessert, ice cream, and baked good applications.