| 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 | |
| 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 |
