| C-Tech MS-02 | PT Algalindo Perdana | C-Tech MS-02 is a refined carrageenan, a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a light tan, free flowing powder with a viscosity of 20-200cps (1.5% solution at 75° C). It is a semi-refined ca...展開 C-Tech MS-02 is a refined carrageenan, a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a light tan, free flowing powder with a viscosity of 20-200cps (1.5% solution at 75° C). It is a semi-refined carrageenan, compounded to serve as a natural stabilizer and thickener for milk and chocolate milk. C-Tech MS-02 functions by effectively stabilizes milk fat, preventing water separation. 收起 | |
| C-Tech RKC | PT Algalindo Perdana | C-Tech RKC is a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a creamy white, free flowing powder with a viscosity of 20,00-30,00cps (1.5% solution at 75° C). It is a traditionally refined, premium f...展開 C-Tech RKC is a natural food grade product obtained from seaweeds and used as an additive in the food industry. It is a creamy white, free flowing powder with a viscosity of 20,00-30,00cps (1.5% solution at 75° C). It is a traditionally refined, premium food grade carrageenan extracted from the red seaweed Eucheuma cottonii, abundantly found in Indonesian waters. C-Tech RKC is used in aqueous and milk solutions for its enhanced gelling capacities. 收起 | |
| Fuerst Day Lawson Solutions: Stabilisers & Emulsifiers | Fuerst Day Lawson | Fuerst Day Lawson Solutions: Stabilisers & Emulsifiers have a wide range of co-blended and blended stabilisers, and manufactures bespoke ‘functional ingredients’ to suit any manufacturer’s requirements. The role of the Emulsifier /Stabiliser is key in the...展開 Fuerst Day Lawson Solutions: Stabilisers & Emulsifiers have a wide range of co-blended and blended stabilisers, and manufactures bespoke ‘functional ingredients’ to suit any manufacturer’s requirements. The role of the Emulsifier /Stabiliser is key in the manufacture of many products, especially ice cream and yoghurt. The texturant products are suitable for many food products including ice cream, sorbet, gelati, yoghurts, bakery & confectionery, chocolate products, and mayonnaise. 收起 | |
| Lactium® | Ingredia Nutritional | Lactium® is a milk protein hydrolysate which contains a bioactive peptide with soothing properties. It is heat-stable, there are no off-flavors in applications, is water-soluble at recommended dosage, and come in a variety of particle sizes. Lactium® ...展開 Lactium® is a milk protein hydrolysate which contains a bioactive peptide with soothing properties. It is heat-stable, there are no off-flavors in applications, is water-soluble at recommended dosage, and come in a variety of particle sizes. Lactium® as a dietary supplement can be adapted to capsules, soft-gels, tablets, sticks, and gums. As a functional food it can be adapted to dairy products, fermented milk, biscuits, beverages, chocolate, and cereal bars. Lactium® has an appearance of a white cream powder with a neutral taste. 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 | |
| Prodiet Hydrolysates | Ingredia Nutritional | Prodiet Hydrolysates are a range of milk protein hydrolysates with high quality : low bitterness, high digestibility, low allergenicity. They are designed to combine outstanding nutritional properties and upper techno-functionalities which make them speci...展開 Prodiet Hydrolysates are a range of milk protein hydrolysates with high quality : low bitterness, high digestibility, low allergenicity. They are designed to combine outstanding nutritional properties and upper techno-functionalities which make them specialty ingredients. 收起 | |
| PRODIET PROTEINS | Ingredia Nutritional | PRODIET PROTEINS are a diversified range of high quality proteins produced exclusively from native milk proteins. They are designed to combine outstanding nutritional properties and upper techno-functionalities which make them specialty ingredients. |
