| Alipure® | AlzChem Shanghai Co. Ltd. | Alipure® is a highly pure solvent-free form of alpha lipoic acid that appears as a yellowish crystalline powder. It can be used as a food supplement and antioxidant. This product is unique in that it is universally soluble, having both water- and fat-solu...展開 Alipure® is a highly pure solvent-free form of alpha lipoic acid that appears as a yellowish crystalline powder. It can be used as a food supplement and antioxidant. This product is unique in that it is universally soluble, having both water- and fat-soluble properties, offering antioxidant protection against free radicals inside and outside the body’s cells. Alpha lipoic acid is readily absorbed when taken orally. This product can be used in functional food applications. 收起 | |
| Alipure® PG | AlzChem Shanghai Co. Ltd. | Alipure® PG is a highly pure solvent-free form of alpha lipoic acid that appears as a yellowish crystalline powder. It can be used as a food supplement and antioxidant. This product is unique in that it is universally soluble, having both water- and fat-s...展開 Alipure® PG is a highly pure solvent-free form of alpha lipoic acid that appears as a yellowish crystalline powder. It can be used as a food supplement and antioxidant. This product is unique in that it is universally soluble, having both water- and fat-soluble properties, offering antioxidant protection against free radicals inside and outside the body’s cells. Alpha lipoic acid is readily absorbed when taken orally. This product can be used in pharmaceutical and functional food applications. 收起 | |
| Alipure® WS | AlzChem Shanghai Co. Ltd. | Alipure® WS is a highly pure solvent-free form of alpha lipoic acid that appears as a yellowish crystalline powder. It can be used as a food supplement and antioxidant. This product is unique in that it is universally soluble, having both water- and fat-s...展開 Alipure® WS is a highly pure solvent-free form of alpha lipoic acid that appears as a yellowish crystalline powder. It can be used as a food supplement and antioxidant. This product is unique in that it is universally soluble, having both water- and fat-soluble properties, offering antioxidant protection against free radicals inside and outside the body’s cells. Alpha lipoic acid is readily absorbed when taken orally. This product can be used in functional food applications. 收起 | |
| Alkemir® - 325 | VEDEQSA | Alkemir® - 325 is a powdered synergistic compound based on carrageenan (E-407), locust bean gum (E-410), potassium chloride (E-508) and atomized glucose. It is a compound specially prepared and balanced submited to an injection or tumbling process: manufa...展開 Alkemir® - 325 is a powdered synergistic compound based on carrageenan (E-407), locust bean gum (E-410), potassium chloride (E-508) and atomized glucose. It is a compound specially prepared and balanced submited to an injection or tumbling process: manufacturing of water added ham and loin. Specially suitable for the composition of injection brines. 收起 | |
| Alkemir® - 510 | VEDEQSA | Alkemir® - 510 is a powdered synergistic compound based on carrageenan (E-407), locust bean gum (E-410), xanthan gum (E-415) standardized with potassium chloride (E-508), pentasodium triphosphate (E-451i) and atomized glucose. It is suitable for the manuf...展開 Alkemir® - 510 is a powdered synergistic compound based on carrageenan (E-407), locust bean gum (E-410), xanthan gum (E-415) standardized with potassium chloride (E-508), pentasodium triphosphate (E-451i) and atomized glucose. It is suitable for the manufacture of cooked products, specially to be applied during maceration or tumbling processes. It should be applied as a mash prepared with water or brine. 收起 | |
| Alkemir® - 510/S | VEDEQSA | Alkemir® - 510/S is a powdered synergistic compound based on semi-refined carrageenan (E-407a), locust bean gum (E-410), xanthan gum (E-415) standardized with potassium chloride (E-508), pentasodium triphosphate (E-451i) and atomized glucose. It is suitab...展開 Alkemir® - 510/S is a powdered synergistic compound based on semi-refined carrageenan (E-407a), locust bean gum (E-410), xanthan gum (E-415) standardized with potassium chloride (E-508), pentasodium triphosphate (E-451i) and atomized glucose. It is suitable for the manufacture of cooked products, specially to be applied during maceration or tumbling processes. It should be applied as a mash prepared with water or brine. 收起 | |
| Alkemir® - 530/S | VEDEQSA | Alkemir® - 530/S is a composition based on semi-refined carrageenan (E-407a) and locust bean gum (E-410), stabilized with potassium chloride (E-508) to achieve adequate gel strength and standardized with glucose. It is a specially designed and balanced co...展開 Alkemir® - 530/S is a composition based on semi-refined carrageenan (E-407a) and locust bean gum (E-410), stabilized with potassium chloride (E-508) to achieve adequate gel strength and standardized with glucose. It is a specially designed and balanced composition for use in systems undergoing a process of cooking, particularly suitable in the injection brines. 收起 | |
| Alkemir® - 532 | VEDEQSA | Alkemir® - 532 is a composition based on: carrageenan (E-407) and locust bean gum (E-410) stabilized with potassium chloride (E-508) and atomized glucose. It is a balanced composition specially prepared for the manufacture of meat systems (cooked ham and ...展開 Alkemir® - 532 is a composition based on: carrageenan (E-407) and locust bean gum (E-410) stabilized with potassium chloride (E-508) and atomized glucose. It is a balanced composition specially prepared for the manufacture of meat systems (cooked ham and loin) submitted to a cooked process, specially indicated for injection brines and melted and spreadable cheeses. 收起 | |
| Alkemir® - 570 | VEDEQSA | Alkemir®-570 is a semi-refined carrageenan (E-407a) extracted and purified from the red algaes (Rhodophyceae) of Euchema spp. It is designed for its application in systems submited to a cooking process, specially indicated for the injection brines composi...展開 Alkemir®-570 is a semi-refined carrageenan (E-407a) extracted and purified from the red algaes (Rhodophyceae) of Euchema spp. It is designed for its application in systems submited to a cooking process, specially indicated for the injection brines composition. 收起 | |
| Alkemir® - 810 | VEDEQSA | Alkemir® - 810 is a sodium alginate (E-401) extracted from the brown algae (Phaeophyceae) of medium viscosity and medium gel strengh, purified through salt medium precipitation and successives pH adjustments. It is suitable for thickening or gelling proce...展開 Alkemir® - 810 is a sodium alginate (E-401) extracted from the brown algae (Phaeophyceae) of medium viscosity and medium gel strengh, purified through salt medium precipitation and successives pH adjustments. It is suitable for thickening or gelling processing food in aquoeus medium such as stuffed olives. 收起 | |
| Alkemir® - 811 | VEDEQSA | Alkemir®-811 is a high viscosity and small particle size sodium alginate (E-401) extracted from the brown algaes (Phaeophyceae), of medium viscosity and medium gel strengh, purified through salt medium precipitation and successive pH adjustments. It is so...展開 Alkemir®-811 is a high viscosity and small particle size sodium alginate (E-401) extracted from the brown algaes (Phaeophyceae), of medium viscosity and medium gel strengh, purified through salt medium precipitation and successive pH adjustments. It is soluble in cold, and it can forms gels in a calcium ion presence. It is suitable for thickening or gelling processing food in aqueous medium. 收起 | |
| Alkemir® - 836 | VEDEQSA | Alkemir®-836 is a special blend of disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), sodium alginate (E-401), calcium sulphate (E-516), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is a stabilizing and thickening agent ...展開 Alkemir®-836 is a special blend of disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), sodium alginate (E-401), calcium sulphate (E-516), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is a stabilizing and thickening agent for applications in the confectionery industry. 收起 | |
| Alkemir® - 859 | VEDEQSA | Alkemir®-859 is a powdered blend of propylenglycol alginate (E-405) of high esterification grade and low viscosity. It can be used in a variety of foodstuff such as fruit juices, beer, dressings, milk derivatives. It also can be used in bakery and pastry ...展開 Alkemir®-859 is a powdered blend of propylenglycol alginate (E-405) of high esterification grade and low viscosity. It can be used in a variety of foodstuff such as fruit juices, beer, dressings, milk derivatives. It also can be used in bakery and pastry products. 收起 | |
| Alkemir® - 879 | VEDEQSA | Alkemir®-879 is a special blend of sodium alginate (E-401), disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), and calcium sulphate (E-516). It is a thickening and gelling agent for applications in the confectionery industry. | |
| Alkemir® - 889 | VEDEQSA | Alkemir®-889 is a special blend of sodium alginate (E-401), disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), calcium sulphate (E-516), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is a thickening and gelling agent for ...展開 Alkemir®-889 is a special blend of sodium alginate (E-401), disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), calcium sulphate (E-516), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is a thickening and gelling agent for applications in the confectionery industry. 收起 | |
| Alkemir® - 910 | VEDEQSA | Alkemir®-910 is a sodium alginate (E-401) extracted from brown algae (Phaeophyceae) of medium viscosity and high gel strengh, purified through salt medium precipitation and successives pH adjustments. It is a stabilizing and gelling agent for vegetable pa...展開 Alkemir®-910 is a sodium alginate (E-401) extracted from brown algae (Phaeophyceae) of medium viscosity and high gel strengh, purified through salt medium precipitation and successives pH adjustments. It is a stabilizing and gelling agent for vegetable pasta, fish and pickles. 收起 | |
| Alkemir® - 910/F | VEDEQSA | Alkemir® - 910/F is a stabilizing - gelling agent for vegetable pasta, fish and pickles. For a correct action it is recommended to get a good dissolution in the medium, using decalcified or deionized water adding it gradually and stirring it at the same t...展開 Alkemir® - 910/F is a stabilizing - gelling agent for vegetable pasta, fish and pickles. For a correct action it is recommended to get a good dissolution in the medium, using decalcified or deionized water adding it gradually and stirring it at the same time to avoid lumps. 收起 | |
| Alkemir® - 92 | VEDEQSA | Alkemir® - 92 is a stabilizing - gelling agent for processed food. Thickener and stabilizer of mayonnaise sauce and other products with high or low oil content. Easily dispersible in water, stable in acidic medium and with a high pseudoplasticity that mak...展開 Alkemir® - 92 is a stabilizing - gelling agent for processed food. Thickener and stabilizer of mayonnaise sauce and other products with high or low oil content. Easily dispersible in water, stable in acidic medium and with a high pseudoplasticity that makes it suitable for the stabilization of emulsions. Also indicated for the thickening and stabilization of liquid sweets for freezing. 收起 | |
| Alkemir® -100/R | VEDEQSA | Alkemir®-100/R is a powdered synergistic compound based on carrageenan (E-407), xanthan gum (E-415), locust bean gum (E-410), potassium chloride (E-508), sodium polyphosphate (E-452i) and glucose. Alkemir®-100/R has a high gelling and stabilizing capacity...展開 Alkemir®-100/R is a powdered synergistic compound based on carrageenan (E-407), xanthan gum (E-415), locust bean gum (E-410), potassium chloride (E-508), sodium polyphosphate (E-452i) and glucose. Alkemir®-100/R has a high gelling and stabilizing capacity with excellent behavior versus temperature and electrolytes. It is used for the manufacture of cooked products in several varieties. It can be applied by means of injection, tumbling or mix system of injection-tumbling. 收起 | |
| Alkemir® -110 | VEDEQSA | Alkemir®-110 is a powdered synergistic hydrocolloids compound based on locust bean gum (E-410), guar gum (E-412), xanthan gum (E-415) and arabic gum (E-414). It acts as a strong thickening, stabilizing, and dispersing agent in mayonnaise and other product...展開 Alkemir®-110 is a powdered synergistic hydrocolloids compound based on locust bean gum (E-410), guar gum (E-412), xanthan gum (E-415) and arabic gum (E-414). It acts as a strong thickening, stabilizing, and dispersing agent in mayonnaise and other products with high or low oil content. 收起 | |
| Alkemir® -182 | VEDEQSA | Alkemir®-182 is a powdered blend based on semi-refined carrageenan (E-407a), locust bean gum (E-410), xanthan gum (E-415) and potassium chloride (E-508). It is a mixture specially designed to be used as gellifying agent for the manufacture of meat prepara...展開 Alkemir®-182 is a powdered blend based on semi-refined carrageenan (E-407a), locust bean gum (E-410), xanthan gum (E-415) and potassium chloride (E-508). It is a mixture specially designed to be used as gellifying agent for the manufacture of meat preparations. It is also suitable to stabilize meat products for pet food. 收起 | |
| Alkemir® -305/A | VEDEQSA | Alkemir®-305/A is a powdered synergistic compound based on carrageenan (E-407), locust bean gum (E-410), guar gum (E-412), potassium chloride (E-508) and atomized glucose. It is a composition specially designed for the manufacture of meat emulsions and fi...展開 Alkemir®-305/A is a powdered synergistic compound based on carrageenan (E-407), locust bean gum (E-410), guar gum (E-412), potassium chloride (E-508) and atomized glucose. It is a composition specially designed for the manufacture of meat emulsions and fines pates such as frankfurt, mortadella, lunch, chopped, etc. 收起 | |
| Alkemir® -39 | VEDEQSA | Alkemir®-39 is a balanced powdered blend of hydrocolloids containing: propylene glycol alginate (E-405), locust bean gum (E-410), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is an extremely versatile product, designed for the stabiliz...展開 Alkemir®-39 is a balanced powdered blend of hydrocolloids containing: propylene glycol alginate (E-405), locust bean gum (E-410), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is an extremely versatile product, designed for the stabilization of fruit sorbets, chocolate ice creams and other products, such us coatings or finishings. 收起 | |
| Alkemir® -56/R | VEDEQSA | Alkemir®-56/R is a compound based on guar gum (E-412), xanthan gum (E-415) and locust bean gum (E-410). It acts as a gelling, texturing and stabilizing agent in croquettes and meat emulsions. | |
| Alkemir® -93 | VEDEQSA | Alkemir®-93 is a powdered synergistic hydrocolloids compound based on guar gum (E-412) and xanthan gum (E-415) standardized with glucose. It acts as a stabilizer and thickening agent in mayonnaise and other products with high or low oil content. It is wat...展開 Alkemir®-93 is a powdered synergistic hydrocolloids compound based on guar gum (E-412) and xanthan gum (E-415) standardized with glucose. It acts as a stabilizer and thickening agent in mayonnaise and other products with high or low oil content. It is water soluble, stable in acid medium, and it has a high pseudoplasticity. All these characteristics make it suitable for stabilizing of emulsions. It is also recommended for stabilizing and thickening of liquid candies to be frozen. 收起 | |
| Alkemir®-505/R | VEDEQSA | Alkemir®-505/R is a product specially prepared for the manufacture of meat emulsions such as frankfurt, mortadella, lunch, chopped etc. as well as in precooked meat preparations (croquettes, etc.) It has to be added mixed with other solid components (sug...展開 Alkemir®-505/R is a product specially prepared for the manufacture of meat emulsions such as frankfurt, mortadella, lunch, chopped etc. as well as in precooked meat preparations (croquettes, etc.) It has to be added mixed with other solid components (sugar, dextrose, sorbitol, maltodextrine, etc.) or in mash texture with water, in the cuter upon the meat mass in order to make easy its distribution. 收起 | |
| Alkemir®-532/C | VEDEQSA | Alkemir®-532/C is a balanced blend specially designed for application in products submitted to a cooking process, particularly indicated in spreadable and melted cheeses. To facilitate its incorporation, it is advisable to add it mixed with other compone...展開 Alkemir®-532/C is a balanced blend specially designed for application in products submitted to a cooking process, particularly indicated in spreadable and melted cheeses. To facilitate its incorporation, it is advisable to add it mixed with other components before the pasteurization, sterilization or melting process. 收起 | |
| Alkemir®-560 | VEDEQSA | Alkemir®-560 is a stabilizing – gelling agent for processed meat products. It is a product specially designed to be added to injection brines. Its high gel strength and interaction capacity with proteins provide an adequate texture and good juices retenti...展開 Alkemir®-560 is a stabilizing – gelling agent for processed meat products. It is a product specially designed to be added to injection brines. Its high gel strength and interaction capacity with proteins provide an adequate texture and good juices retention. Specially indicated for the manufacture of cooked ham or shoulder. It can be applied in the injection, as brine component. Alkemir®-560 should be added to the brine, with good stirring, once all salts have already been incorporated (chlorides, phosphates, nitrates, etc.) in order to avoid an increase of viscosity which could make the injection process difficult. 收起 | |
| Alkemir®-581 | VEDEQSA | Alkemir®-581 is a stabilizing – gelling agent for processed meat products. It is specially designed to be added to injection brines. Premix ALKEMIR®-581 with currently used sugars, introducing it afterwards to the injection brine under vigorous stirring f...展開 Alkemir®-581 is a stabilizing – gelling agent for processed meat products. It is specially designed to be added to injection brines. Premix ALKEMIR®-581 with currently used sugars, introducing it afterwards to the injection brine under vigorous stirring for at least 5 minutes. The recommended dosage is up to 4 g/kg of final product. 收起 | |
| Alkemir®-930 | VEDEQSA | Alkemir®-930 is an estabilizer and flavouring spice blend for fresh preparations. It is a mixture of colour and flavor stabilizing spices, yeast extract, hydro soluble aromatized rosemary extract and essential coconut oil, plus excipients (triacetin is us...展開 Alkemir®-930 is an estabilizer and flavouring spice blend for fresh preparations. It is a mixture of colour and flavor stabilizing spices, yeast extract, hydro soluble aromatized rosemary extract and essential coconut oil, plus excipients (triacetin is used as a vehicle). Alkemir®-930 is especially designed for dressings, sauces, ready-to-eat salads, as well as fresh meat products. 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...展開 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 ...展開 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 | |
| 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...展開 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...展開 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 | |
| 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 ...展開 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...展開 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 | |
| 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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 ...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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 | |
| 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 ...展開 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 | |
| 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 ...展開 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 | |
| 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...展開 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...展開 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...展開 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 Flour | Rohan International | Corn Flour is obtained from naturally cultivated raw maize, grown using natural manure. It is a yellowish cream color, with excellent taste, and high nutritional value. Corn Flour is used in biscuits, pasta, papad, cookies, and pastries. | |
| Creapure® | AlzChem Shanghai Co. Ltd. | Creapure® is a fine, colorless-to-slightly-yellow, odorless powder derived from chemical synthesis. It is an ultra pure creatine monohydrate that is used to improve muscle performance. This product is used as a food additive and dietary supplement for the...展開 Creapure® is a fine, colorless-to-slightly-yellow, odorless powder derived from chemical synthesis. It is an ultra pure creatine monohydrate that is used to improve muscle performance. This product is used as a food additive and dietary supplement for the sports nutrition industry. It is used in functional food and nutritional supplement applications. 收起 | |
| Creapure® AH | AlzChem Shanghai Co. Ltd. | Creapure® AH is a fine white powder derived from chemical synthesis. It is an ultra pure creatine anhydrous that is used to improve muscle performance. This product is used as a food additive and dietary supplement for the sports nutrition industry. It is...展開 Creapure® AH is a fine white powder derived from chemical synthesis. It is an ultra pure creatine anhydrous that is used to improve muscle performance. This product is used as a food additive and dietary supplement for the sports nutrition industry. It is used in functional food and nutritional supplement applications. 收起 | |
| Creapure® Citrate | AlzChem Shanghai Co. Ltd. | Creapure® Citrate is a fine, colorless-to-slightly-yellow powder, with a faint odor, derived from chemical synthesis. It is an ultra pure creatine citrate that is used to improve muscle performance. This product is used as a food additive and dietary supp...展開 Creapure® Citrate is a fine, colorless-to-slightly-yellow powder, with a faint odor, derived from chemical synthesis. It is an ultra pure creatine citrate that is used to improve muscle performance. This product is used as a food additive and dietary supplement for the sports nutrition industry. It is used in functional food and nutritional supplement applications. 收起 | |
| Creapure® PG | AlzChem Shanghai Co. Ltd. | Creapure® PG is a fine, colorless-to-slightly-yellow, odorless powder derived from chemical synthesis. It is an ultra pure creatine monohydrate that is used to improve muscle performance. This product is used as a food additive and dietary supplement for ...展開 Creapure® PG is a fine, colorless-to-slightly-yellow, odorless powder derived from chemical synthesis. It is an ultra pure creatine monohydrate that is used to improve muscle performance. This product is used as a food additive and dietary supplement for the sports nutrition industry. It is used in pharmaceutical, nutritional supplement, and functional food applications. 收起 | |
| Creapure® pH 10 | AlzChem Shanghai Co. Ltd. | Creapure® pH 10 is a colorless, odorless solid derived from chemical synthesis. It is a buffered creatine monohydrate that is used to improve muscle performance. This product is used as a food additive and dietary supplement for the sports nutrition indus...展開 Creapure® pH 10 is a colorless, odorless solid derived from chemical synthesis. It is a buffered creatine monohydrate that is used to improve muscle performance. This product is used as a food additive and dietary supplement for the sports nutrition industry. It is used in functional food and nutritional supplement applications. 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,...展開 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 | |
| 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...展開 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 | |
| Elderberry | D.D. Williamson | Elderberries today are one of the most natural ways of obtaining food coloring's for food and beverages. The juice coloring from elderberries is extracted from the berry and then concentrated using an ultra-filtration process. These berry concentrates are...展開 Elderberries today are one of the most natural ways of obtaining food coloring's for food and beverages. The juice coloring from elderberries is extracted from the berry and then concentrated using an ultra-filtration process. These berry concentrates are a high performing 100% fruit juice based coloring with minimal taste and aroma impact. 收起 | |
| Fungus® - CP | VEDEQSA | Fungus® - CP is a white, cream aqueous dispersion. This water dispersion is based on natamycin (E-235), sodium lactate (E-325), potassium sorbate (E-202) and xanthan gum (E-415). It is an emulsion treatment for surface cheese and cold meat. This product i...展開 Fungus® - CP is a white, cream aqueous dispersion. This water dispersion is based on natamycin (E-235), sodium lactate (E-325), potassium sorbate (E-202) and xanthan gum (E-415). It is an emulsion treatment for surface cheese and cold meat. This product is chemically stable, easy to apply, quick drying, and easy to clean. 收起 | |
| GalactoFructose Solactis® | Solvay Solactis | GalactoFructose Solactis® is a white to cream powder that is a sweet tasting, functional ingredient naturally originating from milk. This product is used in food products such as dairy, cereal and baby foods, and as a dietary supplement. GalactoFructose S...展開 GalactoFructose Solactis® is a white to cream powder that is a sweet tasting, functional ingredient naturally originating from milk. This product is used in food products such as dairy, cereal and baby foods, and as a dietary supplement. GalactoFructose Solactis® is beneficial to gut health, mineral balance and weight management. It offers an excellent resistance to heat treatment and acidity. 收起 | |
| Grape Juice Concentrate | D.D. Williamson | Grape juice Concentrate, an anthocyanin, is an abundant and relatively inexpensive source for colouring food and beverage product applications. The color hue shifts from red at low pH to blue or purple at a higher pH. One key difference between grape juic...展開 Grape juice Concentrate, an anthocyanin, is an abundant and relatively inexpensive source for colouring food and beverage product applications. The color hue shifts from red at low pH to blue or purple at a higher pH. One key difference between grape juice and other anthocyanins is the presence of more acylated anthocyanins, such as peonidin and malvidan. The anthocyanins from grape juice concentrate are often blended with other anthocyanins in novel beverages to enhance the fruity appearance of the drinks. 收起 | |
| Grape Skin Extract | D.D. Williamson | Grape Skin Extract is a product that in most parts of the world is used as a by-product for wine or juice production. These grape skin extracts are a great and abundant source for inexpensive anthocyanins that are used in the coloring of food and beverage...展開 Grape Skin Extract is a product that in most parts of the world is used as a by-product for wine or juice production. These grape skin extracts are a great and abundant source for inexpensive anthocyanins that are used in the coloring of food and beverages. The skin of the grape is obtained through aqueous extraction of the grape after the juice has been expressed. As the pH levels shift the hue of the product shifts from red with low levels and blue with higher pH levels. It is often blended with other anthocyanins in novel beverages to enhance the fruity appearance of drinks. 收起 | |
| Hibiscus | D.D. Williamson | Hibiscus extract is a red food coloring that is obtained through the flower named Hibiscus Subdariffa. Manufacturers produce the hibiscus extract through an aqueous extraction of the flower's dried outer portions which is called Calyx. The dried flower of...展開 Hibiscus extract is a red food coloring that is obtained through the flower named Hibiscus Subdariffa. Manufacturers produce the hibiscus extract through an aqueous extraction of the flower's dried outer portions which is called Calyx. The dried flower often provides all natural flavors for tea and other beverages. Like other anthocyanin sources the hibiscus is mostly stable in acidic conditions and its hue shifts from red to purple as the pH levels increase. 收起 |
