| 100% Butter Fat Crystals SuperLux Butter Fat Crystals 603-58 | Arthur Branwell & Co. Ltd. | 100% Butter Fat Crystals SuperLux Butter Fat Crystals 603-58 is composed of single component, free flowing, refined, salt free, fractionated, anhydrous butterfat crystals. The product replaces standard shortenings and products containing trans fatty acids...展開 100% Butter Fat Crystals SuperLux Butter Fat Crystals 603-58 is composed of single component, free flowing, refined, salt free, fractionated, anhydrous butterfat crystals. The product replaces standard shortenings and products containing trans fatty acids. It is used in meat products, baked goods, confectionery, batters & coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, dairy products, sweet and savory pastries, vegetable glaze, haute cuisine, and biscuits. 收起 | |
| 100% Certified Segregated Sustainable Palm Fat Crystals SuperLux PSF SS 603-60 | Arthur Branwell & Co. Ltd. | 100% Certified Segregated Sustainable Palm Fat Crystals SuperLux PSF SS 603-60 is composed of free flowing, palm-based, vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods....展開 100% Certified Segregated Sustainable Palm Fat Crystals SuperLux PSF SS 603-60 is composed of free flowing, palm-based, vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods. It is used in meat products, baked and morning goods, confectionery, batters and coatings, seasonings, dry mixes and marinades, soups and sauces, canned products, health foods, vegetarian foods, dairy products, cakes and biscuits. 收起 | |
| 100% Fat Crystals Palm Free SuperLux CBP 603-33 | Arthur Branwell & Co. Ltd. | 100% Fat Crystals Palm Free SuperLux CBP 603-33 is composed of naturally saturated, free of trans fats, non-hydrogenated, free flowing vegetable fat crystals. It is used in meat products, baked goods,confectionery, batters and coatings, seasonings and mar...展開 100% Fat Crystals Palm Free SuperLux CBP 603-33 is composed of naturally saturated, free of trans fats, non-hydrogenated, free flowing vegetable fat crystals. It is used in meat products, baked goods,confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| 100% Fully Sustainable Fat Crystals SuperLux PSF SS 603-60 | Arthur Branwell & Co. Ltd. | 100% Fully Sustainable Fat Crystals SuperLux PSF SS 603-60 is composed of non-hydrogenated, palm-based, free flowing fat crystals. The product has a high melting point and reduces trans-fatty acids in foods. It adds succulence, smoothness, and richness to...展開 100% Fully Sustainable Fat Crystals SuperLux PSF SS 603-60 is composed of non-hydrogenated, palm-based, free flowing fat crystals. The product has a high melting point and reduces trans-fatty acids in foods. It adds succulence, smoothness, and richness to sauces and marinades, as well as adding a crisp bite and crunch to batter systems when it is used. It is used in baked goods, pastries, pasta shortenings, dairy products, confectionery, nutritional products, dried fruits, dough mix, and beverages. 收起 | |
| 100% Palm Fat Crystals SuperLux PS 603-54 | Arthur Branwell & Co. Ltd. | 100% Palm Fat Crystals SuperLux PS 603-54 is composed of palm stearin-based, free flowing vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids. It is used in meat products, baked goo...展開 100% Palm Fat Crystals SuperLux PS 603-54 is composed of palm stearin-based, free flowing vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids. It is used in meat products, baked goods,confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| 100% Palm Fat Crystals SuperLux PS 603-54 (Spray) | Arthur Branwell & Co. Ltd. | 100% Palm Fat Crystals SuperLux PS 603-54 (Spray) is composed of palm-stearin based, free floating, vegetable and dairy fat powders. The product reduces trans-fatty acids in foods. It is used in meat products, baked goods,confectionery, batters and coatin...展開 100% Palm Fat Crystals SuperLux PS 603-54 (Spray) is composed of palm-stearin based, free floating, vegetable and dairy fat powders. The product reduces trans-fatty acids in foods. It is used in meat products, baked goods,confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, cereals, dried fruits, vegetarian foods, and dairy products. 收起 | |
| 100% Palm Fat Crystals SuperLux PSF 603-53 | Arthur Branwell & Co. Ltd. | 100% Palm Fat Crystals SuperLux PSF 603-53 is composed of free flowing, palm stearin-based, vegetable fat crystals. The products serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods. It is used in meat product...展開 100% Palm Fat Crystals SuperLux PSF 603-53 is composed of free flowing, palm stearin-based, vegetable fat crystals. The products serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods. It is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| 100% Palm Free Fat Crystals SuperLux Palm Free 603-34 | Arthur Branwell & Co. Ltd. | 100% Palm Free Fat Crystals SuperLux Palm Free 603-34 is composed of free flowing, palm free, vegetable fat crystals. It is used in meat products, baked goods, conecfectionery, batters and coatings, seasonings and marinades, soups and sauces, canned produ...展開 100% Palm Free Fat Crystals SuperLux Palm Free 603-34 is composed of free flowing, palm free, vegetable fat crystals. It is used in meat products, baked goods, conecfectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| 401-51 LuxAgar 100 | Arthur Branwell & Co. Ltd. | 401-51 LuxAgar 100 is a seaweed extract that is acid stable and retains water. Classified as E406, it serves as a stabilizer, gelling agent, and thickener. The agar is derived from gracilaria and is used in sugar confectionery, jellies, marshmallows, and ...展開 401-51 LuxAgar 100 is a seaweed extract that is acid stable and retains water. Classified as E406, it serves as a stabilizer, gelling agent, and thickener. The agar is derived from gracilaria and is used in sugar confectionery, jellies, marshmallows, and health foods. 收起 | |
| 424-310 Econolux 310 Pate Stabiliser | Arthur Branwell & Co. Ltd. | 424-310 Econolux 310 Pate Stabiliser is a stabilizing agent used in pates, sausages, and meat emulsions. | |
| 424-323 HydroLux 323 Carrageenan | Arthur Branwell & Co. Ltd. | 424-323 HydroLux 323 Carrageenan is a polysaccharide extracted from red seaweed and composed of carrageenan and potassium chloride. Classified as E407 and E508, the product is used as a gelling agent, seasoning, and an emulsifier in hams and sausages. | |
| 424-324 EconoLux 324 Carrageenan | Arthur Branwell & Co. Ltd. | 424-324 EconoLux 324 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of processed eucheuma seaweed, guar gum, and konjac. Classified as E407a, E412, E425, and E508, the product is used as a thickener, stabilizer, gellin...展開 424-324 EconoLux 324 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of processed eucheuma seaweed, guar gum, and konjac. Classified as E407a, E412, E425, and E508, the product is used as a thickener, stabilizer, gelling agent, seasoning, and an emulsifier in hams, sausages, and canned meat. 收起 | |
| 424-326 EconoLux 326 Carrageenan | Arthur Branwell & Co. Ltd. | 424-326 EconoLux 326 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of carrageenan, konjac, guar gum, and potassium chloride. Classified as E407, E425, E412, and E508, the product is used as a thickener, stabilizer, ge...展開 424-326 EconoLux 326 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of carrageenan, konjac, guar gum, and potassium chloride. Classified as E407, E425, E412, and E508, the product is used as a thickener, stabilizer, gelling agent, seasoning, and an emulsifier in sausages and canned meat. 收起 | |
| 424-355 HydroLux 355 Carrageenan | Arthur Branwell & Co. Ltd. | 424-355 HydroLux 355 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of carrageenan, konjac, and potassium chloride. Classified as E407, E425, and E508, the product is used as a thickener, stabilizer, gelling agent, sea...展開 424-355 HydroLux 355 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of carrageenan, konjac, and potassium chloride. Classified as E407, E425, and E508, the product is used as a thickener, stabilizer, gelling agent, seasoning, and an emulsifier in hams, sausages, and canned meat. 收起 | |
| 424-388 HydroLux 388 Carrageenan | Arthur Branwell & Co. Ltd. | 424-388 HydroLux 388 Carrageenan is a polysaccharide extracted from red seaweed. Classified as E407, the product is used as a thickener, stabilizer, gelling agent, and an emulsifier in hams and sausages. | |
| 602-1 Monolux 60 | Arthur Branwell & Co. Ltd. | 602-1 Monolux 60 is a distilled monoglyceride. Classified as E471, it is used as an emulsifier in ice cream, margarine, mayonnaise, and soups. | |
| 602-22 Monolux 90 | Arthur Branwell & Co. Ltd. | 602-22 Monolux 90 is a distilled monoglyceride. Classified as E471, it is used as an emusifier in margarine, spreads, shortenings, mayonnaise, snack foods, chewing gum, and meat emulsions. | |
| 607-10 DairyLux 410 | Arthur Branwell & Co. Ltd. | 607-10 DairyLux 410 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, guar gum, sodium carboxymethylcellulose, and carrageenan. Clas...展開 607-10 DairyLux 410 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, guar gum, sodium carboxymethylcellulose, and carrageenan. Classified as E471, E412, E466, and E407, it is used as a thickener, stabilizer, gelling agent, and an emulsifier in ice cream, sorbets, and frozen desserts. 收起 | |
| 607-22 DairyLux 422 | Arthur Branwell & Co. Ltd. | 607-22 DairyLux 422 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium carboxymethylcellulose, guar gum, carrageenan, sodium a...展開 607-22 DairyLux 422 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium carboxymethylcellulose, guar gum, carrageenan, sodium alginate, and locust bean gum. Classified as E471, E466, E412, E407, E401, and E410, it is used as a thickener, stabilizer, gelling agent, and an emulsifier in ice cream, soft serve, and ice cream desserts. 收起 | |
| 607-23 DairyLux 423 | Arthur Branwell & Co. Ltd. | 607-23 DairyLux 423 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids and sodium alginate. Classified as E471 and E401, it is used as...展開 607-23 DairyLux 423 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids and sodium alginate. Classified as E471 and E401, it is used as a thickener, stabilizer, gelling agent, and an emulsifier in premium ice cream and frozen desserts. 收起 | |
| 607-73 DairyLux 473 | Arthur Branwell & Co. Ltd. | 607-73 DairyLux 473 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium alginate, and guar gum. Classified as E471, E401, and ...展開 607-73 DairyLux 473 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium alginate, and guar gum. Classified as E471, E401, and E412, it is used as a stabilizer and an emulsifier in ice cream, soft serve, and ice cream desserts. 收起 | |
| 607-97 DairyLux 497 | Arthur Branwell & Co. Ltd. | 607-97 DairyLux 497 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, guar gum, and sodium alginate. Classified as E471, E412, and E...展開 607-97 DairyLux 497 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, guar gum, and sodium alginate. Classified as E471, E412, and E401, it is used as a stabilizer and an emulsifier in ice cream, sorbet, and frozen desserts. 收起 | |
| 608-17 DairyLux 517 | Arthur Branwell & Co. Ltd. | 608-17 DairyLux 517 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, carrageenan, and sodium alginate. Classified as E471, E407, an...展開 608-17 DairyLux 517 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, carrageenan, and sodium alginate. Classified as E471, E407, and E401, it is used as a stabilizer and an emulsifier in chocolate and flavored milk drinks. 收起 | |
| 608-7 DairyLux 507 | Arthur Branwell & Co. Ltd. | 608-7 DairyLux 507 is an integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium triphosphate, and processed eucheuma seaweed. Classified as E471, E451, and E407a...展開 608-7 DairyLux 507 is an integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium triphosphate, and processed eucheuma seaweed. Classified as E471, E451, and E407a, it is used as a stabilizer and an emulsifier in sour cream and filled milk drinks. 收起 | |
| Agar Agar | Arthur Branwell & Co. Ltd. | Agar Agar is a seaweed extract. Categorized as E406, it is used as a stabilizer in sugar confectionery and marshmallows. | |
| BB 70 | Premium Group | BB 70 is a mixed blend of vegetable oil and anhydrous milk fat based refrigerated margarine, specially formulated for applications where the creaming properties of the finished product is critical. This product is ideal for use in spreads, cakes, and bisc...展開 BB 70 is a mixed blend of vegetable oil and anhydrous milk fat based refrigerated margarine, specially formulated for applications where the creaming properties of the finished product is critical. This product is ideal for use in spreads, cakes, and biscuits. 收起 | |
| BB 90 | Premium Group | BB 90 is a mixed blend of vegetable oil and anhydrous milk fat based refrigerated butter blend, specially formulated for applications where the creaming properties of the finished product is critical. This product is ideal for use in spreads, cakes, and b...展開 BB 90 is a mixed blend of vegetable oil and anhydrous milk fat based refrigerated butter blend, specially formulated for applications where the creaming properties of the finished product is critical. This product is ideal for use in spreads, cakes, and biscuits. 收起 | |
| BB 95 | Premium Group | BB 95 is a mixed blend of vegetable oil and anhydrous milk fat based refrigerated butter blend, specially formulated for applications where the creaming properties of the finished product is critical. This product is ideal for use in spreads, cakes, and b...展開 BB 95 is a mixed blend of vegetable oil and anhydrous milk fat based refrigerated butter blend, specially formulated for applications where the creaming properties of the finished product is critical. This product is ideal for use in spreads, cakes, and biscuits. 收起 | |
| BB 98 | Premium Group | BB 98 is a mixed blend of vegetable oil and anhydrous milk fat based refrigerated butter blend, specially formulated for applications where the creaming properties of the finished product is critical. This product is ideal for use in spreads, cakes, and b...展開 BB 98 is a mixed blend of vegetable oil and anhydrous milk fat based refrigerated butter blend, specially formulated for applications where the creaming properties of the finished product is critical. This product is ideal for use in spreads, cakes, and biscuits. 收起 | |
| BOS 369 | Premium Group | BOS 369 is a vegetable oil based fat with colour and flavour, specially formulated for industrial use. It is formulated using prime-quality vegetable oils and their fractions that are considered GMO and allergen free. This product is ideal for bakery appl...展開 BOS 369 is a vegetable oil based fat with colour and flavour, specially formulated for industrial use. It is formulated using prime-quality vegetable oils and their fractions that are considered GMO and allergen free. This product is ideal for bakery applications. 收起 | |
| BOS 392 | Premium Group | BOS 392 is a vegetable oil based fat with colour and flavour, specially formulated for industrial use. It is formulated using prime-quality vegetable oils and their fractions that are considered GMO and allergen free. This product is ideal for bakery appl...展開 BOS 392 is a vegetable oil based fat with colour and flavour, specially formulated for industrial use. It is formulated using prime-quality vegetable oils and their fractions that are considered GMO and allergen free. This product is ideal for bakery applications. 收起 | |
| Carob Flour | Arthur Branwell & Co. Ltd. | Carob Flour is a plant extract derived from ground carob pods. It is used as a chocolate extender and / or a chocolate replacement in health foods and confectionery. | |
| Carrageenan - Refined (Kappa, Iota, Lambda) | Arthur Branwell & Co. Ltd. | Carrageenan - Refined (Kappa, Iota, Lambda) is a polysaccharide extracted from red seaweed. Categorized as E407, it is used as an emulsifier in sausages, hams, canned meat, ice cream, milk gels, flavored and chocolate milk drinks, dessert gels and jellies...展開 Carrageenan - Refined (Kappa, Iota, Lambda) is a polysaccharide extracted from red seaweed. Categorized as E407, it is used as an emulsifier in sausages, hams, canned meat, ice cream, milk gels, flavored and chocolate milk drinks, dessert gels and jellies, whipped toppings and creams, and syrups. 收起 | |
| Carrageenan - Semi Refined (Kappa, Iota) | Arthur Branwell & Co. Ltd. | Carrageenan - Semi Refined (Kappa, Iota) is a polysaccharide extracted from red seaweed. Categorized as E407a, it is used as an emulsifier in sausages, hams, canned meat, ice cream, milk gels, flavored and chocolate milk drinks, dessert gels and jellies, ...展開 Carrageenan - Semi Refined (Kappa, Iota) is a polysaccharide extracted from red seaweed. Categorized as E407a, it is used as an emulsifier in sausages, hams, canned meat, ice cream, milk gels, flavored and chocolate milk drinks, dessert gels and jellies, whipped toppings and creams, and syrups. 收起 | |
| Chez 324 | Premium Group | Chez 324 is a hydrogenated vegetable oil of lauric origin specially developed for non-dairy cheese formulation. It blends well with added cheese flavors as well as with natural cheese and does not require enzymes or rennets in the manufacturing process. T...展開 Chez 324 is a hydrogenated vegetable oil of lauric origin specially developed for non-dairy cheese formulation. It blends well with added cheese flavors as well as with natural cheese and does not require enzymes or rennets in the manufacturing process. This product is excellent as a dairy fat substitute in the manufacture of cheese analogues from the dairy industry. 收起 | |
| ChoxSpread 19 | Premium Group | ChoxSpread 19 is a highly stable non lauric fat featuring excellent spreadibility, good flavour release, and prevention of oil exudation. This product is an excellent base for fat continuous products such as chocolate flavoured spreads and peanut butters. | |
| ChoxSpread 56 | Premium Group | ChoxSpread 56 is a highly stable non lauric fat featuring excellent spreadibility, good flavour release, and prevention of oil exudation. This product is an excellent base for fat continuous products such as chocolate flavoured spreads and peanut butters. | |
| Cocorex 300PL | Premium Group | Cocorex 300PL is a non-lauric Cocoa Butter Replacer (CBR) specially formulated to meet the needs of confectionery manufacturers for steep melting fats that have good flavor release properties and can tolerate up to 20% level of cocoa butter in the fat pha...展開 Cocorex 300PL is a non-lauric Cocoa Butter Replacer (CBR) specially formulated to meet the needs of confectionery manufacturers for steep melting fats that have good flavor release properties and can tolerate up to 20% level of cocoa butter in the fat phase. This is a non-GMO product. 收起 | |
| Cocorex 300PLS | Premium Group | Cocorex 300PLS is a non-lauric Cocoa Butter Replacer (CBR) specially formulated to meet the needs of confectionery manufacturers for steep melting fats that have good flavor release properties and can tolerate up to 20% level of cocoa butter in the fat ph...展開 Cocorex 300PLS is a non-lauric Cocoa Butter Replacer (CBR) specially formulated to meet the needs of confectionery manufacturers for steep melting fats that have good flavor release properties and can tolerate up to 20% level of cocoa butter in the fat phase. This is a non-GMO product. 收起 | |
| Cocorex 550PL | Premium Group | Cocorex 550PL is a non-lauric Cocoa Butter Replacer (CBR) specially formulated to meet the needs of confectionery manufacturers for steep melting fats that have good flavor release properties and can tolerate up to 20% level of cocoa butter in the fat pha...展開 Cocorex 550PL is a non-lauric Cocoa Butter Replacer (CBR) specially formulated to meet the needs of confectionery manufacturers for steep melting fats that have good flavor release properties and can tolerate up to 20% level of cocoa butter in the fat phase. This is a non-GMO product. 收起 | |
| Cocorex 550PLS | Premium Group | Cocorex 550PLS is a non-lauric Cocoa Butter Replacer (CBR) specially formulated to meet the needs of confectionery manufacturers for steep melting fats that have good flavor release properties and can tolerate up to 20% level of cocoa butter in the fat ph...展開 Cocorex 550PLS is a non-lauric Cocoa Butter Replacer (CBR) specially formulated to meet the needs of confectionery manufacturers for steep melting fats that have good flavor release properties and can tolerate up to 20% level of cocoa butter in the fat phase. This is a non-GMO product. 收起 | |
| Concentrated Dairy Free Chocolate Crystals SuperChoc 604-36 | Arthur Branwell & Co. Ltd. | Concentrated Dairy Free Chocolate Crystals SuperChoc 604-36 is produced by cryogenically crystallizing high quality, concentrated, sugar free, dairy free, plain chocolate base with non-allergenic lecithin. The product consists of greater than 95% cocoa so...展開 Concentrated Dairy Free Chocolate Crystals SuperChoc 604-36 is produced by cryogenically crystallizing high quality, concentrated, sugar free, dairy free, plain chocolate base with non-allergenic lecithin. The product consists of greater than 95% cocoa solids. Categorized as E322, it is used as an emulsifier in chocolate coatings, fillings, icing and dustings, hot and cold beverages, confectionery,snacks, frozen and chilled dairy desserts, puddings, baked goods,ice cream, milkshakes, sweet and savory sauces, and pasta products. 收起 | |
| Confectioners Custard Mix | Arthur Branwell & Co. Ltd. | Confectioners Custard Mix is a dry mix for preparation of confectioners custard. It is used to prepare fillings for cakes, desserts, flans, bakery products, Choux pastries, Danish pastries, Continental Boulangerie, and other sweet baked products | |
| DairyLux D1494 Chantilly Cream Stabilizer | Arthur Branwell & Co. Ltd. | DairyLux D1494 Chantilly Cream Stabilizer is a instant whipped cream mix. It is used to stiffen and thicken whip cream so that it holds its shape without weeping or separating and also prevents discoloration. | |
| Fat Encapsulated Ascorbic Acid EncapsuLux LTAA 610-7 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Ascorbic Acid EncapsuLux LTAA 610-7 is a non-hydrogenated, fat coated, slow time release, and temperature controlled release vitamin C based food acid and flavoring. Classified as E300, it is a natural antioxidant, natural acidulant, and ...展開 Fat Encapsulated Ascorbic Acid EncapsuLux LTAA 610-7 is a non-hydrogenated, fat coated, slow time release, and temperature controlled release vitamin C based food acid and flavoring. Classified as E300, it is a natural antioxidant, natural acidulant, and natural preservative that is low in trans fats. It is used to protect proteins and extend shelf life of products, including meat products, baked goods, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| Fat Encapsulated Calcium Propionate EncapsuLux LTCPROP 610-10 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Calcium Propionate EncapsuLux LTCPROP 610-10 is a functional food preservative classified as E282. It is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products,...展開 Fat Encapsulated Calcium Propionate EncapsuLux LTCPROP 610-10 is a functional food preservative classified as E282. It is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| Fat Encapsulated Citric Acid EncapsuLux LTCIT 610-3 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Citric Acid EncapsuLux LTCIT 610-3 is a time and temperature controlled release acidity regulator. Categorized as E330, it is used to protect sensitive proteins and extend shelf life in meat products, baked goods, batters and coatings, se...展開 Fat Encapsulated Citric Acid EncapsuLux LTCIT 610-3 is a time and temperature controlled release acidity regulator. Categorized as E330, it is used to protect sensitive proteins and extend shelf life in meat products, baked goods, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. The product is also used as a natural flavor enhancer and controlled flavor release agent. 收起 | |
| Fat Encapsulated Fructose EncapsuLux LTFRU 610-8 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Fructose EncapsuLux LTFRU 610-8 is a functional food ingredient. It is used in frozen products, ices, desserts, ready meals, meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, cann...展開 Fat Encapsulated Fructose EncapsuLux LTFRU 610-8 is a functional food ingredient. It is used in frozen products, ices, desserts, ready meals, meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| Fat Encapsulated Malic Acid EncapsuLux LTMA 610-4 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Malic Acid EncapsuLux LTMA 610-4 is a natural acidity regulator. Classified as E296, it is a time release and temperature release preservative in confectionery, meat products, baked goods, batters and coatings, seasonings and marinades, s...展開 Fat Encapsulated Malic Acid EncapsuLux LTMA 610-4 is a natural acidity regulator. Classified as E296, it is a time release and temperature release preservative in confectionery, meat products, baked goods, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. It also delays taste sensations and extends flavor release. 收起 | |
| Fat Encapsulated Potassium Chloride EncapsuLux LTKCL 610-12 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Potassium Chloride EncapsuLux LTKCL 610-12 is produced by cryogenically encapsulating potassium chloride, a micro fine food grade salt replacer and flavor enhancer, with a low trans fat and non-hydrogenated vegetable fat. Classified as E5...展開 Fat Encapsulated Potassium Chloride EncapsuLux LTKCL 610-12 is produced by cryogenically encapsulating potassium chloride, a micro fine food grade salt replacer and flavor enhancer, with a low trans fat and non-hydrogenated vegetable fat. Classified as E508, it is used as a flavoring and preservative in a variety of applications. In comminuted meat products, it reduces the undesirable reactions between the salt, chloride ions, water, and meat and dairy proteins. In batters and coatings, it reduces moisture absorption and controls flavor release. In baked products, it reduces the impact of salts present on yeast growth and helps to moderate protein (gluten) solubility. In seasonings, it is used to enhance meatiness and general savory tastes in low salt and reduced salt systems. 收起 | |
| Fat Encapsulated Salt, Sodium Chloride EncapsuLux LTSA 610-5 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Salt, Sodium Chloride EncapsuLux LTSA 610-5 is a slow time release and temperature related release salt. It protects protein in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, c...展開 Fat Encapsulated Salt, Sodium Chloride EncapsuLux LTSA 610-5 is a slow time release and temperature related release salt. It protects protein in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| Fat Encapsulated Sodium Bicarbonate EncapsuLux LTSBIC 610-2 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Sodium Bicarbonate EncapsuLux LTSBIC 610-2 is a time and temperature controlled chemical raising agent. Classified as E500, it is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and...展開 Fat Encapsulated Sodium Bicarbonate EncapsuLux LTSBIC 610-2 is a time and temperature controlled chemical raising agent. Classified as E500, it is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, health foods, vegetarian foods, and dairy products. 收起 | |
| Fat Encapsulated Sodium Diacetate EncapsuLux LTSDA 610-11 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Sodium Diacetate EncapsuLux LTSDA 610-11 is produced by cryogenically encapsulating the micro fine, food grade sodium diacetate with a low Trans, non-hydrogenated, vegetable fat. Classified as E262, it is used as an acidity regulator and ...展開 Fat Encapsulated Sodium Diacetate EncapsuLux LTSDA 610-11 is produced by cryogenically encapsulating the micro fine, food grade sodium diacetate with a low Trans, non-hydrogenated, vegetable fat. Classified as E262, it is used as an acidity regulator and preservative in meat products, baked goods, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. It is use as alternative to acetic acid and vinegar. 收起 | |
| Fat Encapsulated Sodium Propionate EncapsuLux LTSPROP 610-9 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Sodium Propionate EncapsuLux LTSPROP 610-9 is a food preservative. Classified as E 282, it is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, and vegetarian foods. | |
| Fat Encapsulated Sorbic Acid EncapsuLux LTSO 610-6 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Sorbic Acid EncapsuLux LTSO 610-6 is a temperature controlled release, water tolerant preservative that is a sorbic based alternative to propionates. Classified as E200, it is used in meat products, baked goods, confectionery, batters and...展開 Fat Encapsulated Sorbic Acid EncapsuLux LTSO 610-6 is a temperature controlled release, water tolerant preservative that is a sorbic based alternative to propionates. Classified as E200, it is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| Fat Encapsulated Sugar-Sucrose EncapsuLux LTSU 610-1 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Sugar-Sucrose EncapsuLux LTSU 610-1 is a moisture barrier and visual enhancement agent. It is used as a sugar dusting for baked goods, cold and chilled products. It also inhibits surface mold. It is used in meat products, baked goods, con...展開 Fat Encapsulated Sugar-Sucrose EncapsuLux LTSU 610-1 is a moisture barrier and visual enhancement agent. It is used as a sugar dusting for baked goods, cold and chilled products. It also inhibits surface mold. It is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health food, dairy products, ice creams, snack foods, dressed salads, desserts and mixed ready to eat fresh and dried fruit products. 收起 | |
| Gelatine | Arthur Branwell & Co. Ltd. | Gelatine is an animal extract derived from collagen. It is a translucent, flavorless, and solid substance. The product is a hydrocolloid used as a gelling agent in confectionery and dessert jellies, marshmallows, ice cream, yogurts, dairy products, and wh...展開 Gelatine is an animal extract derived from collagen. It is a translucent, flavorless, and solid substance. The product is a hydrocolloid used as a gelling agent in confectionery and dessert jellies, marshmallows, ice cream, yogurts, dairy products, and whipped and aerated dairy products. 收起 | |
| Guar Gum | Arthur Branwell & Co. Ltd. | Guar Gum is an off-white powder derived from ground guar beans. Classified as E412, it is a free flowing agent used as a thickener and stabilizer in a variety of products, including sauces and dressings, instant soups, ice cream and frozen desserts, proce...展開 Guar Gum is an off-white powder derived from ground guar beans. Classified as E412, it is a free flowing agent used as a thickener and stabilizer in a variety of products, including sauces and dressings, instant soups, ice cream and frozen desserts, processed cheese and dairy products, bakery mixes, and meat products. 收起 | |
| Gum Arabic (Acacia) | Arthur Branwell & Co. Ltd. | Gum Arabic (Acacia) is a natural plant exudate produced by the acacia tree. Classified as E414, it is used as a thickener, stabilizer, and an emulsifier in a variety of products, including sugar and chocolate confectionery, beverage and flavor emulsions, ...展開 Gum Arabic (Acacia) is a natural plant exudate produced by the acacia tree. Classified as E414, it is used as a thickener, stabilizer, and an emulsifier in a variety of products, including sugar and chocolate confectionery, beverage and flavor emulsions, panning and coating adhesive, and fiber blends. 收起 | |
| Gum Tragacanth | Arthur Branwell & Co. Ltd. | Gum Tragacanth is a natural plant exudate produced by legumes of the genus Astragalus. The product is an odorless, tasteless, viscous, water-soluble mixture of polysaccharides. Classified as E413, it is used as a thickener, stabilizer, and an emulsifier i...展開 Gum Tragacanth is a natural plant exudate produced by legumes of the genus Astragalus. The product is an odorless, tasteless, viscous, water-soluble mixture of polysaccharides. Classified as E413, it is used as a thickener, stabilizer, and an emulsifier in sugar paste and other decorative confectionery. 收起 | |
| HydroxyPropyl Methylcellulose (HPMC) | Arthur Branwell & Co. Ltd. | HydroxyPropyl Methylcellulose (HPMC) is a semisynthetic cellulose used as an alternative to animal gelatin. The product is off-white to beige powder. Classified as E464, it is used as an emulsifier in a variety of products, including salad dressings, mayo...展開 HydroxyPropyl Methylcellulose (HPMC) is a semisynthetic cellulose used as an alternative to animal gelatin. The product is off-white to beige powder. Classified as E464, it is used as an emulsifier in a variety of products, including salad dressings, mayonnaise, sauce mixes, ice cream, fillings, and gluten free breads. 收起 | |
| Infat 102 | Premium Group | Infat 102 is an interesterified and hydrogenated lauric oil fraction featuring excellent hardness, flavour release, mouth feel, and melting characteristics. This product makes an excellent chocolate coating fat and may be used in other confectionery appli...展開 Infat 102 is an interesterified and hydrogenated lauric oil fraction featuring excellent hardness, flavour release, mouth feel, and melting characteristics. This product makes an excellent chocolate coating fat and may be used in other confectionery applications. In cooler climates, it can be used as a moulding fat. 收起 | |
| Infat 104 | Premium Group | Infat 104 is an interesterified and hydrogenated palm kernel oil fraction featuring excellent hardness, flavour release, mouth feel, and melting characteristics. This product makes an excellent chocolate coating fat and chocolate filling fat in confection...展開 Infat 104 is an interesterified and hydrogenated palm kernel oil fraction featuring excellent hardness, flavour release, mouth feel, and melting characteristics. This product makes an excellent chocolate coating fat and chocolate filling fat in confectionery manufacture. In cooler climates, it can be used as a moulding fat. 收起 | |
| Infat 955 | Premium Group | Infat 955 is a good quality confectionery fat manufactured by interesterification and hydrogenation to give a sharp melting profile and an excellent mouthfeel. Yielding finished goods with excellent gloss and no tempering required, this product is excelle...展開 Infat 955 is a good quality confectionery fat manufactured by interesterification and hydrogenation to give a sharp melting profile and an excellent mouthfeel. Yielding finished goods with excellent gloss and no tempering required, this product is excellent for making compound chocolate coatings. 收起 | |
| Instant Dry Yeast | Shandong Bio Sunkeen Co., Ltd. 山东圣琪生物有限公司 | Instant Dry Yeast is a light yellow yeast, available in particles or strips. | |
| Konjac | Arthur Branwell & Co. Ltd. | Konjac is a natural plant extract that is either white or black in color. Classified as E425, it is used as an emulsifier in a variety of products, including jellies, puddings, sausages, canned meat, ice cream and frozen foods, yogurts, beverages, edible ...展開 Konjac is a natural plant extract that is either white or black in color. Classified as E425, it is used as an emulsifier in a variety of products, including jellies, puddings, sausages, canned meat, ice cream and frozen foods, yogurts, beverages, edible films, noodles, cakes, biscuits, and as a substitute for gelatin. The product may not be used in confectionery owing to choking risk. 收起 | |
| Konjac Gum | Arthur Branwell & Co. Ltd. | Konjac Gum is a natural plant extract that is either white or black in color. Classified as E425(ii), it is used as an emulsifier in a variety of products, including jellies, puddings, canned meat, ice cream and frozen foods,yogurts, beverages, edible fil...展開 Konjac Gum is a natural plant extract that is either white or black in color. Classified as E425(ii), it is used as an emulsifier in a variety of products, including jellies, puddings, canned meat, ice cream and frozen foods,yogurts, beverages, edible films, noodles, cakes, biscuits, and as a substitute for gelatin. The product may not be used in confectionery due to choking risk. 收起 | |
| Liquorice Block Juice | Arthur Branwell & Co. Ltd. | Liquorice Block Juice is a natural plant extract obtained from the liquorice root. It is a solid mass with a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. | |
| Liquorice Granules | Arthur Branwell & Co. Ltd. | Liquorice Granules is a natural plant extract obtained from liquorice root. It has a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. | |
| Liquorice Paste | Arthur Branwell & Co. Ltd. | Liquorice Paste is a natural plant extract processed from thickened liquorice juice. It has a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. | |
| Liquorice Powder (Spray Dried) | Arthur Branwell & Co. Ltd. | Liquorice Powder (Spray Dried) is a natural plant extract obtained from liquorice root. The product is a yellow to brown free flowing powder with a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food...展開 Liquorice Powder (Spray Dried) is a natural plant extract obtained from liquorice root. The product is a yellow to brown free flowing powder with a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. 收起 | |
| Locust Bean (Carob) Gum | Arthur Branwell & Co. Ltd. | Locust Bean (Carob) Gum is a seed gum derived from milled carob seeds. It is a white to yellow-white powder. Classified as E410, the product is used as a thickener, stabilizer, gelling agent, and an emulsifier in cream cheese, meat products, ice cream, sa...展開 Locust Bean (Carob) Gum is a seed gum derived from milled carob seeds. It is a white to yellow-white powder. Classified as E410, the product is used as a thickener, stabilizer, gelling agent, and an emulsifier in cream cheese, meat products, ice cream, salad dressings, and sauces. 收起 | |
| Luxara 304-1 Spray Dried Gum Arabic (Gum Acacia) | Arthur Branwell & Co. Ltd. | Luxara 304-1 Spray Dried Gum Arabic (Gum Acacia) is a plant exudate obtained from acacia trees. It is a white or yellowish-white, odorless, and tasteless powder. Classified as E414, the product is used as a stabilizer, thickener, and an emulsifier in suga...展開 Luxara 304-1 Spray Dried Gum Arabic (Gum Acacia) is a plant exudate obtained from acacia trees. It is a white or yellowish-white, odorless, and tasteless powder. Classified as E414, the product is used as a stabilizer, thickener, and an emulsifier in sugar confectionery (gums and pastilles), candies, and sugarless chewing gum. 收起 | |
| Luxara 304-10 Spray Dried Gum Arabic (Gum Acacia) | Arthur Branwell & Co. Ltd. | Luxara 304-10 Spray Dried Gum Arabic (Gum Acacia) is a plant exudate obtained from acacia trees. It is a white or yellowish-white, odorless, and tasteless powder. Classified as E414, the product is used as a stabilizer, thickener, and an emulsifier in sug...展開 Luxara 304-10 Spray Dried Gum Arabic (Gum Acacia) is a plant exudate obtained from acacia trees. It is a white or yellowish-white, odorless, and tasteless powder. Classified as E414, the product is used as a stabilizer, thickener, and an emulsifier in sugar confectionery and coated candies. 收起 | |
| Luxara 507-11 Liquorice Extract Paste | Arthur Branwell & Co. Ltd. | Luxara 507-11 Liquorice Extract Paste is an extract paste produced from the roots of Glycyrrhiza. It has a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. | |
| Luxara 507-14 Granulated Liquorice Extract | Arthur Branwell & Co. Ltd. | Luxara 507-14 Granulated Liquorice Extract is a finely granulated extract produced form roots of Glycyrrhiza. It has a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. | |
| Luxara 507-3 Liquorice Block Juice | Arthur Branwell & Co. Ltd. | Luxara 507-3 Liquorice Block Juice is a natural plant extract obtained from the liquorice root. It is a solid mass with a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. | |
| Luxara 507-4 Spray Dried Liquorice Extract | Arthur Branwell & Co. Ltd. | Luxara 507-4 Spray Dried Liquorice Extract is a pure spray dried liquorice extract powder produced from the roots of Glycyrrhiza. The product is a yellow to brown free flowing powder with a bitter-sweet taste. The product is used as a sweetener and flavor...展開 Luxara 507-4 Spray Dried Liquorice Extract is a pure spray dried liquorice extract powder produced from the roots of Glycyrrhiza. The product is a yellow to brown free flowing powder with a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. 收起 | |
| Magfat 30 | Premium Group | Magfat 30 is an interesterified fat made from a combination of lauric and palmitic fats, with no hydrogenation involved. It delivers required body to fat blends without having to use any hydrogenated fat in the blend. This product is an economical and exc...展開 Magfat 30 is an interesterified fat made from a combination of lauric and palmitic fats, with no hydrogenation involved. It delivers required body to fat blends without having to use any hydrogenated fat in the blend. This product is an economical and excellent margarine and shortening base stock for the manufacture of no-trans Margarine. 收起 | |
| Magfat 50 | Premium Group | Magfat 50 is an interesterified fat made from a combination of lauric and palmitic fats, with no hydrogenation involved. It delivers required body to fat blends without having to use any hydrogenated fat in the blend, even at very low usage. This product ...展開 Magfat 50 is an interesterified fat made from a combination of lauric and palmitic fats, with no hydrogenation involved. It delivers required body to fat blends without having to use any hydrogenated fat in the blend, even at very low usage. This product is an excellent structural hard stock for the manufacture of transfree Margarine and shortenings. 收起 | |
| Magfat 60 | Premium Group | Magfat 60 is an interesterified fat made from a combination of lauric and palmitic fats, with no hydrogenation involved. It delivers required body to fat blends without having to use any hydrogenated fat in the blend. This product is an economical and exc...展開 Magfat 60 is an interesterified fat made from a combination of lauric and palmitic fats, with no hydrogenation involved. It delivers required body to fat blends without having to use any hydrogenated fat in the blend. This product is an economical and excellent margarine and shortening base stock for the manufacture of no-trans Margarine and shortening. 收起 | |
| Magfat CAF 50 | Premium Group | Magfat CAF 50 is a fraction of interesterified fat from selected vegetable oils, with no hydrogenation involved. It delivers required body to fat blends without having to use any hydrogenated fat in the blend, even at very low usage. This product is an ex...展開 Magfat CAF 50 is a fraction of interesterified fat from selected vegetable oils, with no hydrogenation involved. It delivers required body to fat blends without having to use any hydrogenated fat in the blend, even at very low usage. This product is an excellent structural fat for the manufacture of transfree Margarine and shortening. 收起 | |
| Magin 20 | Premium Group | Magin 20 is an interesterified fat made from a combination of lauric and palmitic fats, with no hydrogenation involved. This product is recommended for economical and excellent for margarine base stock. | |
| Magin 30 | Premium Group | Magin 30 is an interesterified fat made from a combination of lauric and palmitic fats, with no hydrogenation involved. This product is recommended for economical and excellent for margarine base stock. | |
| Magin 40 | Premium Group | Magin 40 is an interesterified fat made from a combination of lauric and palmitic fats, with no hydrogenation involved. This product is recommended for economical and excellent for margarine base stock. | |
| Margo 11 | Premium Group | Margo 11 is a pure vegetable oil based non-hydrogenated fat without any carrier or additives. It is produced by selective dry fractionation of palm oil. This product is ideal for use in margarine, shortening, and baked goods. | |
| Margo 14 | Premium Group | Margo 14 is a pure vegetable oil based non-hydrogenated fat without any carrier or additives. It is produced by selective dry fractionation of palm oil. This product is ideal for use in margarine. | |
| MFR 2932 | Premium Group | MFR 2932 is a milk fat replacer consisting of an assortment of high quality non lauric vegetable fats, with no hydrogenation involved. It features good melting properties, being quite hard at lower temperature and melting completely at body temperature. T...展開 MFR 2932 is a milk fat replacer consisting of an assortment of high quality non lauric vegetable fats, with no hydrogenation involved. It features good melting properties, being quite hard at lower temperature and melting completely at body temperature. This product can replace a wide range of fats in dairy and ice cream applications. 收起 | |
| MFR 3234 | Premium Group | MFR 3234 is a milk fat replacer consisting of an assortment of high quality non lauric vegetable fats. It features good melting properties, being quite hard at lower temperature and melting completely at body temperature. This product can replace a wide r...展開 MFR 3234 is a milk fat replacer consisting of an assortment of high quality non lauric vegetable fats. It features good melting properties, being quite hard at lower temperature and melting completely at body temperature. This product can replace a wide range of fats in dairy and ice cream applications. 收起 | |
| MFR 3436 | Premium Group | MFR 3436 is a milk fat replacer consisting of an assortment of high quality non lauric vegetable fats, with no hydrogenation involved. It features good melting properties, being quite hard at lower temperature and melting completely at body temperature. T...展開 MFR 3436 is a milk fat replacer consisting of an assortment of high quality non lauric vegetable fats, with no hydrogenation involved. It features good melting properties, being quite hard at lower temperature and melting completely at body temperature. This product can replace a wide range of fats in dairy applications. 收起 | |
| Monolux PGPR | Arthur Branwell & Co. Ltd. | Monolux PGPR is polyglycerol polyricinoleate made from glycerol and fatty acids. It is a yellowish, viscous liquid. Classified as E476, the product is used as an emulsifier to reduce the viscosity of chocolate and chocolate coatings. | |
| Natural Cocoa Fat Crystals ChocoLux CBP 604-31 | Arthur Branwell & Co. Ltd. | Natural Cocoa Fat Crystals ChocoLux CBP 604-31 is a spray crystallized ingredient made from free flowing, 100% vegetable, dairy fat, and real chocolate powders. It is used as a food additive in meat products, baked goods, confectionery, batters and coatin...展開 Natural Cocoa Fat Crystals ChocoLux CBP 604-31 is a spray crystallized ingredient made from free flowing, 100% vegetable, dairy fat, and real chocolate powders. It is used as a food additive in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| Natural Milk Chocolate Crystals ChocoLux Milk 603-5 | Arthur Branwell & Co. Ltd. | Natural Milk Chocolate Crystals ChocoLux Milk 603-5 is a spray, crystallized ingredient made from real chocolate powders. The product is used as a food additive in meat products, baked goods, conecfectionery, batters & coatings, seasonings and marinades, ...展開 Natural Milk Chocolate Crystals ChocoLux Milk 603-5 is a spray, crystallized ingredient made from real chocolate powders. The product is used as a food additive in meat products, baked goods, conecfectionery, batters & coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| Natural Plain (Dark) Chocolate Crystals ChocoLux Plain 603-7 | Arthur Branwell & Co. Ltd. | Natural Plain (Dark) Chocolate Crystals ChocoLux Plain 603-7 is a dairy free, crystallized spray composed of lecithin, and real chocolate crystals and powders. Classified as E322, the product is used as an emulsifier in frozen ambient and chilled baked go...展開 Natural Plain (Dark) Chocolate Crystals ChocoLux Plain 603-7 is a dairy free, crystallized spray composed of lecithin, and real chocolate crystals and powders. Classified as E322, the product is used as an emulsifier in frozen ambient and chilled baked goods, confectionery, batters and coatings, snack seasonings, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| Natural Roux Thickening System Rouxlux WFPSF 605-6 | Arthur Branwell & Co. Ltd. | Natural Roux Thickening System Rouxlux WFPSF 605-6 is a spray, crystallized ingredient made from free flowing, 100% vegetable and dairy fat powders, integrated fat and flour crystals, roux crystals, powders, fat encapsulated flours, natural browning caram...展開 Natural Roux Thickening System Rouxlux WFPSF 605-6 is a spray, crystallized ingredient made from free flowing, 100% vegetable and dairy fat powders, integrated fat and flour crystals, roux crystals, powders, fat encapsulated flours, natural browning caramel, carob, and malt extract. Classified as E508, E330, E296, E300, E262, the product contains potassium chloride, citric acid, malic acid, ascorbic acid, and sodium acetates, respectively. It is used as a gelling agent, seasoning, acidity regulator, antioxidant, and preservative in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| Natural White Chocolate Crystals ChocoLux White 604-3 | Arthur Branwell & Co. Ltd. | Natural White Chocolate Crystals ChocoLux White 604-3 is a spray, crystallized ingredient. The product is used as a food additive in meat products, baked goods,confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned product...展開 Natural White Chocolate Crystals ChocoLux White 604-3 is a spray, crystallized ingredient. The product is used as a food additive in meat products, baked goods,confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. 收起 | |
| N'Chox 3035E | Premium Group | N'Chox 3035E is a lauric based CBS, which is produced by hydrogenated palm kernel oil fraction. It features exceptional hardness and excellent flavour release, mouth feel, and melting characteristics. This product is ideal for high quality profile moulded...展開 N'Chox 3035E is a lauric based CBS, which is produced by hydrogenated palm kernel oil fraction. It features exceptional hardness and excellent flavour release, mouth feel, and melting characteristics. This product is ideal for high quality profile moulded, compound, and coating chocolate confectionery applications. 收起 | |
| N’\'Chox 325E | Premium Group | N'Chox 325E is a hydrogenated and fractionated palm kernel oil based CBS with a very sharp melting profile, thus providing excellent mouthfeel. It has steep melting curves and excellent hardness where mouth feel, flavour release and melt away are of utmos...展開 N'Chox 325E is a hydrogenated and fractionated palm kernel oil based CBS with a very sharp melting profile, thus providing excellent mouthfeel. It has steep melting curves and excellent hardness where mouth feel, flavour release and melt away are of utmost importance. This product is ideal for high quality coatings, plain bars, and moulded chocolates. 收起 | |
| N'Chox 355E | Premium Group | N'Chox 355E is a hydrogenated and fractionated palm kernel oil based CBS with a very sharp melting profile, thus providing excellent mouthfeel. It has steep melting curves and excellent hardness where mouth feel, flavour release, and melt away are of utmo...展開 N'Chox 355E is a hydrogenated and fractionated palm kernel oil based CBS with a very sharp melting profile, thus providing excellent mouthfeel. It has steep melting curves and excellent hardness where mouth feel, flavour release, and melt away are of utmost importance. This product is ideal for high quality coatings, plain bars, and moulded chocolates. 收起 | |
| N'Chox 355E TF | Premium Group | N'Chox 355E TF is a transfree, non-hydrogenated cocoa butter substitute with all the application characteristics of a traditional hydrogenated CBS. This product is ideally suited for moulded/compound chocolate candies, coatings, covertures, and other conf...展開 N'Chox 355E TF is a transfree, non-hydrogenated cocoa butter substitute with all the application characteristics of a traditional hydrogenated CBS. This product is ideally suited for moulded/compound chocolate candies, coatings, covertures, and other confectionery applications. 收起 |
