| Natural Butyric Acid | Elan Chemical Company Inc. | Natural Butyric Acid FEMA 2221 is a colorless to slightly yellow liquid. It has a molecular weight of 88.10 and a molecular formula of C4H8O2. Natural Butyric Acid is 99.00% minimum by assay. It has a specific gravity of 0.952 - 0.956 and a refractive ind...展開 Natural Butyric Acid FEMA 2221 is a colorless to slightly yellow liquid. It has a molecular weight of 88.10 and a molecular formula of C4H8O2. Natural Butyric Acid is 99.00% minimum by assay. It has a specific gravity of 0.952 - 0.956 and a refractive index of 1.397 - 1.399. Natural Butyric Acid has a acidic sour, cheesy, dairy flavor with fruity nuance, and is used as a food flavoring agent. 收起 | |
| Natural Isovaleric Acid | Elan Chemical Company Inc. | Natural Isovaleric Acid FEMA 3102 is a colorless to pale yellow liquid. It has a molecular weight of 102.13 and it's molecular formula is C5Ha0O2. Natural Isovaleric Acid has a minimum purity level of 99.0% acids by assay. It's specific gravity is 0.92...展開 Natural Isovaleric Acid FEMA 3102 is a colorless to pale yellow liquid. It has a molecular weight of 102.13 and it's molecular formula is C5Ha0O2. Natural Isovaleric Acid has a minimum purity level of 99.0% acids by assay. It's specific gravity is 0.923 - 0.928 and refractive index is 1.401 - 1.405. Natural Isovaleric Acid has a sweet, dairy, fermented, cheesy flavor and a strong odor. It is used as a food flavoring in a variety of foods and beverages 收起 | |
| Natural Propionic Acid | Elan Chemical Company Inc. | Natural Propionic Acid FEMA 2924 is colorless to pale yellow liquid. It has a molecular weight of 74.08 and it's molecular formula is C3H6O2. Natural Propionic Acid has a minimum purity level of 96.0% of propionic acid and a maximum level of 4.0% acetic...展開 Natural Propionic Acid FEMA 2924 is colorless to pale yellow liquid. It has a molecular weight of 74.08 and it's molecular formula is C3H6O2. Natural Propionic Acid has a minimum purity level of 96.0% of propionic acid and a maximum level of 4.0% acetic acid. It's specific gravity is 0.990 - 0.999 and refractive index is 1.385 - 1.388. Natural Propionic Acid has an acidic, dairy taste and is used as a food flavoring, preservative and a mold inhibitor in products such as breads and cheeses. 收起 | |
| Phenyl Ethyl Propionate | Elan Chemical Company Inc. | Phenyl Ethyl Propionate FEMA 2867 is a colorless to pale yellow liquid. It's molecular weight is 178.23 and it's molecular formula is C11H14O2 . Phenyl Ethyl Propionate has a minimum purity of 98.0% and a maximum 1.0 acid value. It's specific gravity is ...展開 Phenyl Ethyl Propionate FEMA 2867 is a colorless to pale yellow liquid. It's molecular weight is 178.23 and it's molecular formula is C11H14O2 . Phenyl Ethyl Propionate has a minimum purity of 98.0% and a maximum 1.0 acid value. It's specific gravity is 1.011 - 1.014 and it's refractive index is 1.492 - 1.496. Phenyl Ethyl Propionate has a spicy, rose flavor and is commonly used for imitation of strawberry, honey, raspberry, peach and tobacco flavors. 收起 | |
| PROBIND CH | BDF Natural Ingredients S.L. | PROBIND CH is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. PROBIND...展開 PROBIND CH is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. PROBIND CH can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir as well as full-fat and skimmed yoghurts. 收起 | |
| Probind CH 2.0 | BDF Natural Ingredients S.L. | Probind CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. Pro...展開 Probind CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. Probind CH 2.0 can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir, as well as full-fat and skimmed yoghurts. 收起 |
