| Safbrew WB-06 | Fermentis | Safbrew WB-06 is a speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and phenol flavour notes typical of wheat beers. | |
| Safcider | Fermentis | Safcider is a yeast. It has excellent settlement strength with a broad fermentation temperature spectrum. Safcider works at low pH's from 3.3. It has low nitrogen requirements, from 150 ppm of Yeast Available Nitrogen. This product creates a very good ass...展開 Safcider is a yeast. It has excellent settlement strength with a broad fermentation temperature spectrum. Safcider works at low pH's from 3.3. It has low nitrogen requirements, from 150 ppm of Yeast Available Nitrogen. This product creates a very good assimilation of fructose. This product is used for all types of ciders even under difficult fermentation conditions. 收起 | |
| Safdistil C-70 | Fermentis | Safdistil C-70 is a superior dried yeast for the production of a varied range of alcoholic products. This very robust strain is capable of fermenting various substrates (molasses, C-starch, grains) at different temperatures from 25C to 35C. It produces ne...展開 Safdistil C-70 is a superior dried yeast for the production of a varied range of alcoholic products. This very robust strain is capable of fermenting various substrates (molasses, C-starch, grains) at different temperatures from 25C to 35C. It produces neutral alcohol in both flavour and colour. 收起 | |
| SafKvas C-73 | Fermentis | SafKvas C-73 dried yeast has a good performance in fermentation activity, sedimentation, filterability /clarification, viability of cell population and producing of total acidity. SafKvas C-73 on grain or fruits substrate produces a balanced organoleptic ...展開 SafKvas C-73 dried yeast has a good performance in fermentation activity, sedimentation, filterability /clarification, viability of cell population and producing of total acidity. SafKvas C-73 on grain or fruits substrate produces a balanced organoleptic profile with typical aroma compounds that gives nice character to the beverage. This product is used in beverage applications. 收起 | |
| Saflager S-189 | Fermentis | Saflager S-189 originates from Hurlimann brewery in Switzerland. This lager strain's attenuation profile allows neutral flavored beers to be brewed with high drink-ability. This product is used in brewing applications. | |
| Saflager S-23 | Fermentis | Saflager S-23 is a bottom fermenting yeast originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. | |
| Saflager W-34/70 | Fermentis | Saflager W-34/70 is a famous yeast strain from Weihenstephan, Germany used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries...展開 Saflager W-34/70 is a famous yeast strain from Weihenstephan, Germany used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. 收起 | |
| Safsorghum B-74 | Fermentis | Safsorghum B-74 is a dry sorghum beer yeast. This yeast has a high foam potential for the manufacture of sorghum beer. It is available in two formats; one with high activity for industrial beer manufacturing (SPI) and the other with improved conservation ...展開 Safsorghum B-74 is a dry sorghum beer yeast. This yeast has a high foam potential for the manufacture of sorghum beer. It is available in two formats; one with high activity for industrial beer manufacturing (SPI) and the other with improved conservation properties for home sorghum beer manufacturing (SPM). 收起 | |
| Safspirit American Whiskey | Fermentis | Safspirit American Whiskey is a dry yeast that needs to be re-hydrated in 10 times its volume of water or wort. This product is a dry whiskey yeast strain that is selected to meet the requirements of American whiskey and bourbon craft distillers. Safspir...展開 Safspirit American Whiskey is a dry yeast that needs to be re-hydrated in 10 times its volume of water or wort. This product is a dry whiskey yeast strain that is selected to meet the requirements of American whiskey and bourbon craft distillers. Safspirit American Whiskey is used for alcohol distillation applications. 收起 | |
| Safspirit Fruit | Fermentis | Safspirit Fruit is a dry yeast which needs to be re-hydrated in 10 times its volume of water or wort. This product is specifically selected for its fructophilic character. It has a high alcohol tolerance to allow micro distillers to produce alcohol from p...展開 Safspirit Fruit is a dry yeast which needs to be re-hydrated in 10 times its volume of water or wort. This product is specifically selected for its fructophilic character. It has a high alcohol tolerance to allow micro distillers to produce alcohol from plums, cherries, pears etc. Safspirit Fruit is used in alcohol production applications. 收起 | |
| Safspirit Grain | Fermentis | Safspirit Grain is a dry yeast that needs to be re-hydrated in 10 times its volume of water or wort. This product is selected for its ability to resist high alcohol levels. It has a neutral flavor profile which makes it an ideal choice for Vodka productio...展開 Safspirit Grain is a dry yeast that needs to be re-hydrated in 10 times its volume of water or wort. This product is selected for its ability to resist high alcohol levels. It has a neutral flavor profile which makes it an ideal choice for Vodka production. 收起 | |
| Safspirit Malt | Fermentis | Safspirit Malt is a dry yeast that needs to be re-hydrated in 10 times its volume of sterile water or wort. This product is recommended for craft distilling of Scotch type whiskies as well as bourbons. | |
| SafTeq Blue | Fermentis | SafTeq Blue is used to ferment blue agave variety Tequilana weber juices for Tequila production with or without addition of alternative sugar sources. This product has a tolerance for toxins as furfural is normally present in agave juices. SafTeq Blue s...展開 SafTeq Blue is used to ferment blue agave variety Tequilana weber juices for Tequila production with or without addition of alternative sugar sources. This product has a tolerance for toxins as furfural is normally present in agave juices. SafTeq Blue shows faster fermentation kinetics compared to common tequila yeasts, shortening fermentation time. This product should be used in fermentation at a temperature of 30-40°C (86-104°F) (optimal 32°C (90°F)). 收起 | |
| SafTeq Silver | Fermentis | SafTeq Silver is a classic tequila yeast that is used in the fermentation process of tequila. This product is used for its good performance in the production of tequila and mezcals. | |
| Safwhisky M-1 | Fermentis | Safwhisky M-1 is a scotch whisky yeast strain, now in active dry yeast form. It is used in the manufacturing of high quality Scotch whiskies as well as whiskeys and bourbons. | |
| Saint Georges S101 | Fermentis | Saint Georges S101 is a Cryophilic strain for the production of “nouveaux” red & rosé wines. It was selected in the Beaujolais region for its high ester production at low temperatures. Given its cryophilic characteristic, Saint Georges S101 is an ideal st...展開 Saint Georges S101 is a Cryophilic strain for the production of “nouveaux” red & rosé wines. It was selected in the Beaujolais region for its high ester production at low temperatures. Given its cryophilic characteristic, Saint Georges S101 is an ideal strain for red, white or rosé wines between 8-10°C. It is also recommended for musts on which a cold pre-fermentation maceration has been made. Saint Georges S101 develops fruit & flower aromas making it a strain of choice for primeurs processed from carbonic maceration or thermovinification, as well as rosés. Wines used with this product have a fresh and light finish. 收起 | |
| SC 22 | Fermentis | SC 22 is a dry yeast. It was the very first strain to be selected for a wine application for its respect of the varietal character of cultivars and for its regular and complete fermentation kinetic. It is an excellent fermenter. SC 22 is the strain of cho...展開 SC 22 is a dry yeast. It was the very first strain to be selected for a wine application for its respect of the varietal character of cultivars and for its regular and complete fermentation kinetic. It is an excellent fermenter. SC 22 is the strain of choice of the Bordelais region estates and as such is particularly adapted to cultivars like Cabernet Sauvignon, Cabernet Franc and Merlot. It allows a rapid fermentation start and an excellent fermentation, regularity producing fine, neat wines with terroir characteristics. SC 22 is ideal for barrel fermentations. Even without controlling temperatures, the strain ferments regularly and its temperature rarely goes above 30°C, thus making stuck fermentation risks very low. Additionally it allows a very good expression of aromas linked to barrel ageing. SC 22 is a neutral strain allowing the production of wines with a great finesse while respecting the character of varieties. It is also adapted to the fermentation of white aromatic cultivars at low temperature with a long ageing on lees (Chenin Blanc, Viognier). 收起 | |
| Sodium Acid Pyrophosphate | Lianyungang Guang Yuyong Food Ingredients Co., Ltd. | Sodium Acid Pyrophosphate is a white crystalline powder that is easily dissolved in water but not ethyl alcohol. This product is used in the food industry as a buffering agent, swelling agent, stabilizing agent, emulsifier, and color supplement. | |
| Sodium Citrate | Lianyungang Guang Yuyong Food Ingredients Co., Ltd. | Sodium Citrate is a colorless to white crystalline powder that is odorless with a salty taste. This product is used in the food industry as a buffer, chelate agent, nutrient additive, emulsifier, and flavor for dairy, meat, jellies, jams, and ice cream. | |
| Sodium Citrate Anhydrous Powder | ADM (Archer Daniels Midland) | Sodium Citrate Anhydrous Powder is derived from citric acid and is available in either free-flowing colorless granular, fine granular or powder forms. It is odorless and freely soluble in water, but insoluble in alcohol. This product can be used for the s...展開 Sodium Citrate Anhydrous Powder is derived from citric acid and is available in either free-flowing colorless granular, fine granular or powder forms. It is odorless and freely soluble in water, but insoluble in alcohol. This product can be used for the same applications as the widely used dihydrate salt, but can provide particular benefit in dry products where the absence of moisture and/or a long shelf life is required. 收起 | |
| Sodium Citrate Anhydrous, USP/ FCC | ADM (Archer Daniels Midland) | Sodium Citrate Anhydrous is derived from citric acid and is available in either free-flowing colorless granular or powder forms. It is odorless and freely soluble in water, but insoluble in alcohol. Sodium Citrate Anhydrous may be used for the same applic...展開 Sodium Citrate Anhydrous is derived from citric acid and is available in either free-flowing colorless granular or powder forms. It is odorless and freely soluble in water, but insoluble in alcohol. Sodium Citrate Anhydrous may be used for the same applications as the widely used dihydrate salt, but can provide particular benefit in dry products where the absence of moisture and/or a long shelf life is required. It can be used to control acidity, provide flavor and color stability and control moisture in beverages and foods like candies, dairy products, meats and seafood. 收起 | |
| Sodium Citrate Dihydrate, USP/FCC | ADM (Archer Daniels Midland) | Sodium Citrate Dihydrate, USP/FCC is derived from citric acid and is available in either free-flowing colorless granular or powder forms. It is odorless and freely soluble in water, but insoluble in alcohol. This product is the most broadly used emulsifyi...展開 Sodium Citrate Dihydrate, USP/FCC is derived from citric acid and is available in either free-flowing colorless granular or powder forms. It is odorless and freely soluble in water, but insoluble in alcohol. This product is the most broadly used emulsifying salt in sliced processed cheese products. It is commonly used as a buffering agent in combination with citric acid to provide precise pH control required in many food and beverage applications. In meat products, it is used as an anticoagulant of fresh livestock blood and as a curing accelerator. 收起 | |
| Sodium Citrate Dihydrate USP/FCC, Powder | ADM (Archer Daniels Midland) | Sodium Citrate Dihydrate USP/FCC, Powder is derived from citric acid and is available in either free-flowing colorless granular or powder forms. It is odorless and freely soluble in water, but insoluble in alcohol. This product is the most broadly used em...展開 Sodium Citrate Dihydrate USP/FCC, Powder is derived from citric acid and is available in either free-flowing colorless granular or powder forms. It is odorless and freely soluble in water, but insoluble in alcohol. This product is the most broadly used emulsifying salt in sliced processed cheese products. It is commonly used as a buffering agent in combination with citric acid to provide precise pH control required in many food and beverage applications. In meat products it is used as an anticoagulant of fresh livestock blood and as a curing accelerator. 收起 | |
| Sodium Citrate USP FCC FG | ADM (Archer Daniels Midland) | Sodium Citrate USP FCC FG is derived from citric acid and is available in either free-flowing colorless fine granular (FG) or powder forms. It is odorless and freely soluble in water, but insoluble in alcohol. It is the most broadly used emulsifying salt ...展開 Sodium Citrate USP FCC FG is derived from citric acid and is available in either free-flowing colorless fine granular (FG) or powder forms. It is odorless and freely soluble in water, but insoluble in alcohol. It is the most broadly used emulsifying salt in sliced processed cheese products. It is commonly used as a buffering agent in combination with citric acid to provide precise pH control required in many food and beverage applications. In meat product, it is used as an anticoagulant of fresh livestock blood and as a curing accelerator. 收起 | |
| Sodium Phosphate | Lianyungang Guang Yuyong Food Ingredients Co., Ltd. | Sodium Phosphate is a colorless crystalline powder that is soluble in water. This product is mainly used as a preservative in canned foods or emulsifier in processed meats. | |
| Sorbitol Crystalline, Coarse | ADM (Archer Daniels Midland) | Sorbitol Crystalline, Coarse is a white, hygroscopic coarse powder and granular material. It is very soluble in water and slightly soluble in alcohol, methanol, and acetic acid. It has a sweet taste and not more than a slight, sweet odor. It can be used a...展開 Sorbitol Crystalline, Coarse is a white, hygroscopic coarse powder and granular material. It is very soluble in water and slightly soluble in alcohol, methanol, and acetic acid. It has a sweet taste and not more than a slight, sweet odor. It can be used as a tableting agent for the manufacture of chewable and non-chewable tablets, and it can also replace sugar in "sugar-free" gums, and add a pleasant cooling taste to candy products. 收起 | |
| Sorbitol Solution, USP/FCC | ADM (Archer Daniels Midland) | Sorbitol Solution, USP/FCC, is a clear, colorless, odorless, aqueous solution containing about 71% total solids consisting essentially of D-Sorbitol with a small amount of mannitol and other polyhydric alcohols. It is a superior humectant in confectionery...展開 Sorbitol Solution, USP/FCC, is a clear, colorless, odorless, aqueous solution containing about 71% total solids consisting essentially of D-Sorbitol with a small amount of mannitol and other polyhydric alcohols. It is a superior humectant in confectionery, and it enhances flavor in certain beverages and food products. It is also used in sugar-free foods since it is has a sweet non-cariogenic nature. 收起 | |
| Springarom® | Fermentis | Springarom® is a fermentation activator used to preserve the freshness and aromas of wines. The fermentation activator is based on inactivated yeasts possessing an important reduction power thanks to its natural 3% glutathione equivalent content, an antio...展開 Springarom® is a fermentation activator used to preserve the freshness and aromas of wines. The fermentation activator is based on inactivated yeasts possessing an important reduction power thanks to its natural 3% glutathione equivalent content, an antioxidant tripeptide contained in yeast that prevents free radicals apparition and avoids organoleptic ageing. Springarom® is particularly adapted for the elaboration of expressive and consistent white wines, white wines vinified with no temperature control and thus being inclined to loose aromas, thiol rich varieties (Sauvignon, Gewürztraminer, Muscat, Riesling, Petit Manseng, Colombard, Chenin), and young red & rosé wines intended to be fresh & fruity. 收起 | |
| Springcell | Fermentis | Springcell yeast cell walls helps acting on the yeast viability in the long term thanks to their detoxification properties and the supply in survivol factors for the yeast generations formed during the yeast growth phase. Some of the operations made to ac...展開 Springcell yeast cell walls helps acting on the yeast viability in the long term thanks to their detoxification properties and the supply in survivol factors for the yeast generations formed during the yeast growth phase. Some of the operations made to activate fermentation act on the yeast growth and the fermentation kinetic at its beginning only without acting on the yeast survival or the end of fermentation. 收起 | |
| Springcell Color | Fermentis | Springcell Color has been specifically developed to act on the intensity and the stability of color as well as the roundness of red wines in the long term. It contains twice as many polysaccharides as basic inactivated yeast. Springcell Color has proven i...展開 Springcell Color has been specifically developed to act on the intensity and the stability of color as well as the roundness of red wines in the long term. It contains twice as many polysaccharides as basic inactivated yeast. Springcell Color has proven its qualitative impact on primeur red wines as well as on high quality long-ageing red wines. 收起 | |
| Springcell Manno | Fermentis | Springcell Manno is a yeast product used to enhance the balance, richness, and stability of wines. The wine industry demands round & smooth wines that can be made available to the market quickly. Bio Springer has developed Springcell Manno, a 100% yeast p...展開 Springcell Manno is a yeast product used to enhance the balance, richness, and stability of wines. The wine industry demands round & smooth wines that can be made available to the market quickly. Bio Springer has developed Springcell Manno, a 100% yeast polysaccharides product (glucans & soluble mannoproteins) that represent the noblest part of the lees. Springcell Manno contains 25% highly soluble mannoproteins non linked to ß-glucans whose efficiency is instant in the wine. These polysaccharides finely act on the volume and body sensation usually brought during an ageing on lees. Springcell Manno brings wine more richness in protective colloids (mannoproteins). At the rates at which they are present in the wine, these polysaccharides prevent the crystallization of tartaric acid salts. This product is particularly applied for light wines with poor structure, red wines from tannic and deeply colored cultivars, and for any type of wine in addition to fine lees. 收起 | |
| Sweet’n’Neat® Tack Blend | ADM (Archer Daniels Midland) | Sweet’n’Neat® Tack Blend is a formulated dry powder blend of Kosher ingredients, composed of maltodextrin and lactose, that acts as an adhesive and browning agent in applications such as dry and oil roasted nuts and other snacks. | |
| Thermolec® 200 Lecithin | ADM (Archer Daniels Midland) | Thermolec® 200 Lecithin is a surface-active agent with unique properties for both water- and oil-based application. Thermolec® 200 Lecithin can modify the boundary layers between many types of substances. When used between solid phases it acts as a lubric...展開 Thermolec® 200 Lecithin is a surface-active agent with unique properties for both water- and oil-based application. Thermolec® 200 Lecithin can modify the boundary layers between many types of substances. When used between solid phases it acts as a lubricant or release agent. In the presence of two immiscible liquid phases, Thermolec® 200 Lecithin reduces the surface tension and acts as an emulsifier. Thermolec® 200 Lecithin is designed for improved pumping properties and sprayability. As a food emulsifier, this product is used in the manufacture of margarine, vegetable and dairy based milk replacers including infant formula, and ready to use frostings. This product is the active ingredient in many food grade release agents such as pan oils, griddle greases, and aerosol coatings. Lecithin is also used to alter viscosity in chocolate products and compound coatings. In bread baking applications, lecithin acts to improve dough machinability, volume, symmetry and shelf life. In crackers, cookies, cakes and pies lecithin improves shortening dispersion and acts as a release agent. 收起 | |
| Thermolec® WFC Lecithin | ADM (Archer Daniels Midland) | Thermolec® WFC Lecithin is a surface-active agent with unique properties for both water- and oil-based application. Thermolec® WFC Lecithin can modify the boundary layers between many types of substances. When used between solid phases it acts as a lubric...展開 Thermolec® WFC Lecithin is a surface-active agent with unique properties for both water- and oil-based application. Thermolec® WFC Lecithin can modify the boundary layers between many types of substances. When used between solid phases it acts as a lubricant or release agent. In the presence of two immiscible liquid phases, Thermolec® WFC Lecithin reduces the surface tension and acts as an emulsifier. In addition, these lecithins are resistant to darkening due to heat. As a food emulsifier, this product is used in the manufacture of margarine, vegetable and dairy based milk replacers including infant formula, and ready to use frosting. This product is the active ingredient in many food grade release agents such as pan oils, griddle greases, and aerosol coatings. Lecithin is also used to alter viscosity in chocolate products and compound coatings. In bread baking applications, lecithin acts to improve dough machinability, volume, symmetry and shelf life. In crackers, cookies, cakes and pies lecithin improves shortening dispersion and acts as a release agent. 收起 | |
| Thermolec®57 Lecithin | ADM (Archer Daniels Midland) | Thermolec®57 Lecithin is a surface-active agent with unique properties for both water- and oil-based application. Thermolec®57 Lecithin can modify the boundary layers between many types of substances. When used between solid phases it acts as a lubricant ...展開 Thermolec®57 Lecithin is a surface-active agent with unique properties for both water- and oil-based application. Thermolec®57 Lecithin can modify the boundary layers between many types of substances. When used between solid phases it acts as a lubricant or release agent. In the presence of two immiscible liquid phases, Thermolec®57 Lecithin reduces the surface tension and acts as an emulsifier. Thermolec®57 Lecithin is designed for improved pumping properties and sprayability. As a food emulsifier, this product is used in the manufacture of margarine, vegetable and dairy based milk replacers including infant formula, and ready to use frostings. This product is the active ingredient in many food grade release agents such as pan oils, griddle greases, and aerosol coatings. Lecithin is also used to alter viscosity in chocolate products and compound coatings. In bread baking applications, lecithin acts to improve dough machinability, volume, symmetry and shelf life. In crackers, cookies, cakes and pies lecithin improves shortening dispersion and acts as a release agent. 收起 | |
| Toasted Soy Flour | ADM (Archer Daniels Midland) | Toasted Soy Flour is a defatted product that is fully heat treated and can be used in cookies, crackers, cereals, beverages, calf milk replacers, and fermentation media. | |
| Toasted Soy Grits | ADM (Archer Daniels Midland) | Toasted Soy Grits optimizes flavor, nutrition, and water absorption while minimizing enzyme activity. These products are especially useful for enhancing the protein and textural quality of cookies, crackers, and specialty breads. They also find extensive ...展開 Toasted Soy Grits optimizes flavor, nutrition, and water absorption while minimizing enzyme activity. These products are especially useful for enhancing the protein and textural quality of cookies, crackers, and specialty breads. They also find extensive use in ground meat systems, as fermentation media nutrients, and as a carrier for flavors and vitamins. 收起 | |
| Traditionnelle | Fermentis | Traditionnelle is a yeast that is kosher for Passover. This product is used for finesse and varietal typicality of red, rose and white wines. | |
| Tricalcium Phosphate | Lianyungang Guang Yuyong Food Ingredients Co., Ltd. | Tricalcium Phosphate is an odorless and tasteless white powder. This product is used in the food industry as an a nutritional supplement, anticoagulant, and calcium intensifier for products like sweets, pudding, meats, and milk powders. | |
| TVP® and Fortified TVP Textured Vegetable Proteins | ADM (Archer Daniels Midland) | TVP® and Fortified TVP Textured Vegetable Proteins are textured products with a fibrous structure that approaches the texture of meat. This product has a multitude of applications such as beef patties, pizza toppings, frozen foods, and packaged soups. It ...展開 TVP® and Fortified TVP Textured Vegetable Proteins are textured products with a fibrous structure that approaches the texture of meat. This product has a multitude of applications such as beef patties, pizza toppings, frozen foods, and packaged soups. It is available vitamin and mineral fortified, as well as in a variety of shapes and colors. 收起 | |
| UCLM S325 | Fermentis | UCLM S325 is a yeast product. It was selected by the Castilla La Mancha University for its ability to reinforce the structure of white wines while optimizing the expression of their character. With its high glycerol production this strain brings structure...展開 UCLM S325 is a yeast product. It was selected by the Castilla La Mancha University for its ability to reinforce the structure of white wines while optimizing the expression of their character. With its high glycerol production this strain brings structure to light and low aromatic varieties (Airen, Trebbiano, Colombard). Its ß-glycosidase activity enables the release of terpenic type varietal aromas (Malvasia, Muscat, Alvarinho, Loureiro, Riesling, Viognier, Gewürztraminer, Pinot Gris) but UCLM S325 also gives very good results on very aromatic cultivars such as Sauvignon Blanc or Sémillon. 收起 | |
| UCLM S377 | Fermentis | UCLM S377 was selected by the Castilla La Mancha University for its ability to produce red wines in difficult conditions. This product was selected for its respect of the terroir & varietal character. It allows increasing varietal characteristics of Syrah...展開 UCLM S377 was selected by the Castilla La Mancha University for its ability to produce red wines in difficult conditions. This product was selected for its respect of the terroir & varietal character. It allows increasing varietal characteristics of Syrah, Mourvèdre, Tempranillo and Grenache, and other sun-kissed varieties. UCLM S377 gives excellent results for full-bodied but well-balanced wines. Its rather slow fermentation kinetic is very convenient for wines incurring a fermentation maceration of over 10 days allowing the wine maker to elaborate finely structured wines. Indeed, during the fermentation the progressive alcohol production is favourable to a good polyphenolic extraction. Wines produced present an excellent ageing capacity (Tempranillo de Crianza, Cabernet Sauvignon, Syrah) and have an important volume thanks to UCLM S377’s high glycerol production. 收起 | |
| Ultralec® F Deoiled Lecithin | ADM (Archer Daniels Midland) | Ultralec® F Deoiled Lecithin is a fine granulated soy lecithin. It disappears into dry mixes as quickly as powdered lecithin, but with increased flowability. Furthermore, its uniform particle size and shape allows it to disperse more quickly into water. ...展開 Ultralec® F Deoiled Lecithin is a fine granulated soy lecithin. It disappears into dry mixes as quickly as powdered lecithin, but with increased flowability. Furthermore, its uniform particle size and shape allows it to disperse more quickly into water. As an emulsifier, it promotes even blending and mixing. It is used in baked goods such as breads to extend shelf life, tortillas to reduce stickiness, and cakes to increase moisture retention. In sauces, gravies and canned foods, it helps emulsify fat and reduces separation. It is also used as an instantizer in products such as beverages and powders, frozen desserts, nutritional drinks, and gravy mixes. 收起 | |
| Ultralec® G Granulated Soy Lecithin | ADM (Archer Daniels Midland) | Ultralec® G Granulated Soy Lecithin is a deoiled soy lecithin in the form of granules, used as a source of phospholipids and essential fatty acids. It is generally consumed directly as a nutritional supplement. Other options include sprinkling it on yogur...展開 Ultralec® G Granulated Soy Lecithin is a deoiled soy lecithin in the form of granules, used as a source of phospholipids and essential fatty acids. It is generally consumed directly as a nutritional supplement. Other options include sprinkling it on yogurt and cereals or blending it in smoothies. 收起 | |
| Ultralec® P Deoiled Lecithin | ADM (Archer Daniels Midland) | Ultralec® P Deoiled Lecithin is a dry lecithin powder with a bland flavor and low aroma. It helps hold suspension and acts as a wetting agent to improve water dispersibility. Ultralec® P is used in baked goods such as breads to extend shelf life, tortilla...展開 Ultralec® P Deoiled Lecithin is a dry lecithin powder with a bland flavor and low aroma. It helps hold suspension and acts as a wetting agent to improve water dispersibility. Ultralec® P is used in baked goods such as breads to extend shelf life, tortillas to reduce stickiness and cakes to increase moisture retention. In snack foods, it facilitates even blending of ingredients and improves extrusion efficiency in extruded products. In sauces, gravies and canned goods, it helps emulsify fat and reduces separation. 收起 | |
| Versadex Dextrose Greens | ADM (Archer Daniels Midland) | Versadex Dextrose Greens is a water-white to yellow clear liquid with a sweet taste and characteristic odor. It is an economical source of dextrose and affords the advantages of liquid handling. It is used in production of caramel color, baked goods and i...展開 Versadex Dextrose Greens is a water-white to yellow clear liquid with a sweet taste and characteristic odor. It is an economical source of dextrose and affords the advantages of liquid handling. It is used in production of caramel color, baked goods and in fermentations. 收起 | |
| ViniLiquid | Fermentis | ViniLiquid is a natural and efficient fermentation activator used in the wine making industry. This product is used to optimize synergy between both soluble and insoluble parts of highly degraded autolyzed yeasts. ViniLiquid has a soluble part containin...展開 ViniLiquid is a natural and efficient fermentation activator used in the wine making industry. This product is used to optimize synergy between both soluble and insoluble parts of highly degraded autolyzed yeasts. ViniLiquid has a soluble part containing a concentrated pool of free amino acids that has a much stronger fermentative power than a sole ammonium source helping winemakers reach faster and more complete fermentations. This product has an insoluble part (i.e. yeast hulls) that has an important kinetic impact alone and improves the fermentative efficiency of the initial nitrogen supplement. 收起 | |
| VR 44 | Fermentis | VR 44 was selected in the Champagne region for its excellent fermentation characteristics and its resistance to extreme wine making conditions (Springer selection). It is convenient for all types of applications even in difficult wine making conditions. G...展開 VR 44 was selected in the Champagne region for its excellent fermentation characteristics and its resistance to extreme wine making conditions (Springer selection). It is convenient for all types of applications even in difficult wine making conditions. Given its fermentations characteristics, VR 44 allows the production of prestigious red wines fine, neat and with terroir characters (Cabernet Sauvignon, Merlot, Carmenère, Barbera, Sangiovese, Teroldego...). Particularly adapted to secondary fermentation (in bottle under the classic method or in tank under the Charmat method), VR 44 gives excellent results on all types of sparkling wines and notably on Champagnes & Cavas. 收起 | |
| Yelkin® 1018 Lecithin | ADM (Archer Daniels Midland) | Yelkin® 1018 Lecithin is a specially modified hydroxylated lecithin which is readily water-dispersible with good emulsifying and aeration properties. This product, exceptionally bland in aroma and flavor, is manufactured from soy phospholipids. This pr...展開 Yelkin® 1018 Lecithin is a specially modified hydroxylated lecithin which is readily water-dispersible with good emulsifying and aeration properties. This product, exceptionally bland in aroma and flavor, is manufactured from soy phospholipids. This product has numerous food applications wherever superior water-dispersibility is a requirement. In the baking industry, the product enhances softness, improves flavor, improves aeration and extends shelf life in bread and batter products. It can also help instantize dairy powders and dry beverage mixes. It is also used as an emulsifier in whipped and dry toppings, puddings, fillings and other foods requiring improved emulsification and aeration. 收起 | |
| Yelkin® Gold Lecithin | ADM (Archer Daniels Midland) | Yelkin® Gold Lecithin is a premium quality standardized fluid soy lecithin applicable to numerous food. The product has been finely filtered to achieve a lustrous clarity and bland odor and flavor. Yelkin® Gold is ideal for applications requiring an extre...展開 Yelkin® Gold Lecithin is a premium quality standardized fluid soy lecithin applicable to numerous food. The product has been finely filtered to achieve a lustrous clarity and bland odor and flavor. Yelkin® Gold is ideal for applications requiring an extremely pure, transparent lecithin emulsifier. As a food emulsifier, this product is used in the manufacture of margarine, vegetable and dairy based milk replacers (including infant formula), and ready to use frostings. Lecithin is also used to alter viscosity in chocolate products and compound coatings. In bread baking applications, it acts to improve dough machinability, volume, symmetry, and shelf life. In crackers, cookies, cakes and pies, lecithin improves shortening dispersion and acts as a release agent. 收起 | |
| Yelkin® SS Lecithin | ADM (Archer Daniels Midland) | Yelkin® SS Lecithin is a light amber liquid that is a surface-active agent with unique properties, derived from soybeans. This product can modify the boundary layers between many types of substances. In the presence of two immiscible liquid phases, this p...展開 Yelkin® SS Lecithin is a light amber liquid that is a surface-active agent with unique properties, derived from soybeans. This product can modify the boundary layers between many types of substances. In the presence of two immiscible liquid phases, this product reduces the surface tension and acts as an emulsifier. When used between a solid and a liquid phase (instantizing), it acts as a wetting and dispersing agent. When used between solid phases, Yelkin® SS lecithin acts as a lubricant or release agent. As a food emulsifier, lecithin is used in the manufacture of margarine, vegetable and dairy based milk replacers (including infant formula), and ready to use frostings. Lecithin is also used to alter viscosity in chocolate products and compound coatings. In bread baking applications, it acts to improve dough machinability, volume, symmetry, and shelf life. In crackers, cookies, cakes and pies, lecithin improves shortening dispersion and acts as a release agent. 收起 | |
| Yelkin® T Lecithin | ADM (Archer Daniels Midland) | Yelkin® T Lecithin is a surface-active agent with unique properties, derived from soybeans. This product can modify the boundary layers between many types of substances. In the presence of two immiscible liquid phases, it reduces the surface tension and a...展開 Yelkin® T Lecithin is a surface-active agent with unique properties, derived from soybeans. This product can modify the boundary layers between many types of substances. In the presence of two immiscible liquid phases, it reduces the surface tension and acts as an emulsifier. When used between a solid and a liquid phase (instantizing) Yelkin® Lecithin acts as a wetting and dispersing agent. When used between solid phases Yelkin® lecithin acts as a lubricant or release agent. As a food emulsifier, lecithin is used in the manufacture of margarine, vegetable and dairy based milk replacers including infant formula and ready to use frostings. Lecithin is the active ingredient in many food grade release agents such as pan oils, griddle greases and aerosol coatings. It is also used to alter viscosity in chocolate products and compound coatings. In bread baking applications, lecithin acts to improve dough machinability, volume, symmetry and shelf life. In crackers, cookies, cakes and pies lecithin improves shortening dispersion and acts as a release agent. 收起 | |
| Yelkin® TS Lecithin | ADM (Archer Daniels Midland) | Yelkin® TS Lecithin is a surface-active agent with unique properties, derived from soybeans. This product can modify the boundary layers between many types of substances. In the presence of two immiscible liquid phases, Yelkin® Lecithin reduces the surfac...展開 Yelkin® TS Lecithin is a surface-active agent with unique properties, derived from soybeans. This product can modify the boundary layers between many types of substances. In the presence of two immiscible liquid phases, Yelkin® Lecithin reduces the surface tension and acts as an emulsifier. When used between a solid and a liquid phase (instantizing) Yelkin® Lecithin acts as a wetting and dispersing agent. When used between solid phases it acts as a lubricant or release agent. As a food emulsifier, this product is used in the manufacture of margarine, vegetable and dairy based milk replacers, including infant formula and ready to use frostings. Lecithin is the active ingredient in many food grade release agents such as pan oils, griddle greases and aerosol coatings. Lecithin is also used to alter viscosity in chocolate products and compound coatings. In bread baking applications, lecithin acts to improve dough machinability, volume, symmetry and shelf life. In crackers, cookies, cakes and pies lecithin improves shortening dispersion and acts as a release agent. 收起 |
