| Allura Red AC | Rung International | Allura Red AC is a dark red powder that produces a deep red color, and is used to color many food items including chewing gum, candy, ice cream, jellies, jams, processed cheese, etc. | |
| Amaranth | Rung International | Amaranth is a reddish brown powder that is widely used in products like: soft drinks, alcoholic & non alcoholic drinks, desserts, edible icings and confections. It is also used in jams, jellies, decorations, coatings and baked goods. | |
| Annatto Nor Bixin Powder ( 1.5% Nor - Bixin )( Kesar Orange / Kesar Mango ) | Rung International | Annatto Nor Bixin Powder ( 1.5% Nor - Bixin )( Kesar Orange / Kesar Mango ) has a yellow to orange hue depending upon the amount added to food products. This product is found in soups, confectionery, sauces, ice creams, and sweets. | |
| Annatto Oil Soluble (1.5% Bixin) | Rung International | Annatto Oil Soluble (1.5% Bixin) has a yellow to orange hue depending upon the amount added to food products containing an oil base. A clear solution of an extract from Annatto Seeds is formulated in refined edible vegetable oil. This product is found in ...展開 Annatto Oil Soluble (1.5% Bixin) has a yellow to orange hue depending upon the amount added to food products containing an oil base. A clear solution of an extract from Annatto Seeds is formulated in refined edible vegetable oil. This product is found in margarine, butter, snacks, chocolate, salad dressing, bakery products, and sauces. 收起 | |
| Annatto Water Soluble (1.5% Nor -Bixin) | Rung International | Annatto Water Soluble (1.5% Nor -Bixin) has a yellow to orange hue depending upon the amount added to food products. This product is often used in margarine, butter, snacks, chocolate, salad dressing, bakery products, and sauces. | |
| Anthocyanin Color Powder | Rung International | Anthocyanin Color Powder is a purple colour free flowing powder that can be mixed with dry products. It is soluble in water and suspensible in oil, and is used in confectionery, jams, jellies, and beverages. | |
| Black PN | Rung International | Black PN is a black powder that is widely used in soft drinks, alcoholic & non alcoholic drinks, desserts, edible icings and confections. It can also be found in jams, jellies, decorations, coatings and baked goods. | |
| Brilliant Blue FCF | Rung International | Brilliant Blue FCF is a fine blue powder that is often used for coloring foods. It can be found in packet soups, blue raspberry flavored products, bottled food colorings, ice cream, icings, ice pops, sweets, drinks, etc. | |
| Caramel Powder Food Grade Double Strength | Rung International | Caramel Powder Food Grade Double Strength is dark brown in color, has a caramelized taste and is free of odor. It is a free flowing powder that is used in beverages, yogurt, soft drinks, liquor, confectionery, milk products, ice creams, sauces, soups, pud...展開 Caramel Powder Food Grade Double Strength is dark brown in color, has a caramelized taste and is free of odor. It is a free flowing powder that is used in beverages, yogurt, soft drinks, liquor, confectionery, milk products, ice creams, sauces, soups, pudding, baby foods and bakery products. 收起 | |
| Caramel Type IV Double Strength | Rung International | Caramel Type IV Double Strength is dark brown in color, has a pungent taste and a pleasant odor of burnt sugar. It has a free-flowing liquid consistency, and is often used in beverages, yogurts, soft drinks, liquor, confectionery, milk products, ice cream...展開 Caramel Type IV Double Strength is dark brown in color, has a pungent taste and a pleasant odor of burnt sugar. It has a free-flowing liquid consistency, and is often used in beverages, yogurts, soft drinks, liquor, confectionery, milk products, ice cream, sauces, soups, pudding, baby foods and bakery products. 收起 | |
| Caramel Type IV Single Strength | Rung International | Caramel Type IV Single Strength is dark brown in color, has a pungent taste and a pleasant odor of burnt sugar. It contains a free flowing liquid consistency, and is used in beverages, yogurts, soft drinks, liquor, confectionery, milk products, ice cream,...展開 Caramel Type IV Single Strength is dark brown in color, has a pungent taste and a pleasant odor of burnt sugar. It contains a free flowing liquid consistency, and is used in beverages, yogurts, soft drinks, liquor, confectionery, milk products, ice cream, sauces, soups, pudding, baby foods and bakery products. 收起 | |
| Carmoisine | Rung International | Carmoisine is a red to maroon powder that is often used in baked goods, candy, beverages, ice cream, and jelly crystals. | |
| Chlorophlly Green Colour Oil Soluble | Rung International | Chlorophlly Green Colour Oil Soluble is light to dark green depending on food products and quantity used. It has the consistency of a free flowing liquid, and is often used in confectionery, ice cream, jellies and instant food. | |
| Chlorophlly Green Colour Water Soluble | Rung International | Chlorophlly Green Colour Water Soluble is light to dark green depending on food products and quantity used. It has the consistency of a free flowing liquid, and is often used in soft drinks, soups, beverages, confectionery, yoghurt, ice cream, jellies, ca...展開 Chlorophlly Green Colour Water Soluble is light to dark green depending on food products and quantity used. It has the consistency of a free flowing liquid, and is often used in soft drinks, soups, beverages, confectionery, yoghurt, ice cream, jellies, cake mixes and instant food. 收起 | |
| Coris G | Lasenor | Coris G is a citric acid ester of mono-diglycerides (E-472) from vegetable origin. It come sin waxy solid flakes. This product is a food emulsifier with hydrophilic character, and has high stabilising properties for oil in water emulsions, preventing spla...展開 Coris G is a citric acid ester of mono-diglycerides (E-472) from vegetable origin. It come sin waxy solid flakes. This product is a food emulsifier with hydrophilic character, and has high stabilising properties for oil in water emulsions, preventing splattering in frying margarines. This product is used in emulsified meat products, helping the emulsion of the fat and avoiding its separation. Suggested dosages are this product are 0,2 – 0,5%. Coris G can be used in fatty products and in margarines with a low content of fat. 收起 | |
| Coris PH/N | Lasenor | Coris PH/N is a citric acid ester of mono-diglycerides (E-472c) made from hydrogenated palm oil. The product Coris PH/N complies with purity criteria laid down in Directive 2008/84/EC for number E-472c. This product comes in a white-ivory powder, with a c...展開 Coris PH/N is a citric acid ester of mono-diglycerides (E-472c) made from hydrogenated palm oil. The product Coris PH/N complies with purity criteria laid down in Directive 2008/84/EC for number E-472c. This product comes in a white-ivory powder, with a characteristic smell. This product is a food emulsifier with hydrophilic character (HLB approx. 11), that has high stabilising properties for oil in water emulsions, which prevents spattering in frying margarines. It is used in emulsified meat products, helping the emulsion of the fat and avoiding its separation. Recommended dosage is 0,2 – 0,5%. Coris PH/N can be used in fatty products and in margarines with a low content of fat. 收起 | |
| Erythrosine | Rung International | Erythrosine is a red powder that is often used in color popsicles, cakes, candies, etc. | |
| Fast Red E | Rung International | Fast Red E is widely used in products like soft drinks, alcoholic & non alcoholic drinks, desserts, edible icings and confections. It can also be used in jams, jellies, decorations, coatings and baked goods. | |
| Giralec | Lasenor | Giralec is a sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been...展開 Giralec is a sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. The addition of lecithin in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. Slows down fat crystallisation and prevents fat bloom. Likewise, the marked increase in viscosity that occurs when water is present is largely overcome by the addition of lecithin. This is particularly useful in ice-cream coatings where moisture from the centre can cause excessive thickening of the chocolate in the coating machinery. In cocoa powder for instant products, lecithin covers the fat powders with a thin hydrophilic film, allowing the water to wet and disintegrate the agglomerates. The recommended dosage is 0.3-0.5% in chocolate and 0.5-0.8% in cocoa powder for instant products. Lecithin has also application in other foodstuffs as margarines, cookies, instant food, bread and so on. 收起 | |
| Giralec HE-60 | Lasenor | Giralec HE-60 is a highly enzymatically hydrolyzed sunflower lecithin (E-322). It is a complex mixture of polar lipids (phospholipids, glycolipids and lysophospholipids) with hydrophilic properties, and is easily dispersible in water for food application....展開 Giralec HE-60 is a highly enzymatically hydrolyzed sunflower lecithin (E-322). It is a complex mixture of polar lipids (phospholipids, glycolipids and lysophospholipids) with hydrophilic properties, and is easily dispersible in water for food application. This product complies with purity criteria laid down in Directive 2008/84/EC for number E-322. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. Giralec HE-60 is a special hydrolysed lecithin much more hydrophilic than native lecithin, and designed for its use in food when a high polarity lecithin is required. GIRALEC HE-60 can be applied in margarine at 0.2 to 0.5% on fat basis. In bread and pastry improvers, the dosage has to be calculated in order to have between 200 and 500 g of Giralec HE-60 on 100 Kg of flour. 收起 | |
| Giralec INS | Lasenor | Giralec INS is an instantizing agent, custom blended of sunflower lecithin (E-322), vegetable oil and food grade mono-diglycerides (E-471). Oil like fluid product, amber colour. In instant products that contain cocoa powder, Giralec INS covers the fat ...展開 Giralec INS is an instantizing agent, custom blended of sunflower lecithin (E-322), vegetable oil and food grade mono-diglycerides (E-471). Oil like fluid product, amber colour. In instant products that contain cocoa powder, Giralec INS covers the fat particles with a hydrophilic film, allowing the water to wet and disintegrate the agglomerates. Due to its low viscosity, the product is easily incorporated by nozzle spraying, giving a more homogeneous coating and a better distribution than with standard lecithin. All the components, exception made of cocoa powder, are preblended and sprayed on with a portion of Giralec INS. Afterwards, cocoa powder is added and the rest of Giralec INS sprayed on. If products are agglomerated previously, it can be added all at once. The recommended dosage is between 1% and 2% based on final product. 收起 | |
| Giralec Premium | Lasenor | Giralec Premium is composed of sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingred...展開 Giralec Premium is composed of sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. The addition of lecithin in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar, and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. This product slows down fat crystallization and prevents fat bloom. 收起 | |
| Green S | Rung International | Green S is a green synthetic coal tar triarylmethane dye. As a food dye, it can be used in desserts, ice cream, gravies, mint sauces, etc. | |
| Indigo Carmine | Rung International | Indigo Carmine is a reddish blue powder that is widely used in products like soft drinks, alcoholic & non alcoholic drinks, desserts, edible icings and confections. It can also be used in jams, jellies, decorations, coatings and baked goods. | |
| Liquid Caramel Type I Plain (Scotch Grade) | Rung International | Liquid Caramel Type I Plain (Scotch Grade) is light to dark reddish brown depending on the food products and the quantity used. It has a free flowing consistency with a soluble formulation. This product is used in beverages, yogurts, soft drinks, liquor, ...展開 Liquid Caramel Type I Plain (Scotch Grade) is light to dark reddish brown depending on the food products and the quantity used. It has a free flowing consistency with a soluble formulation. This product is used in beverages, yogurts, soft drinks, liquor, confections, milk products, ice creams, and sauces. 收起 | |
| Liquid Caramel Type III Beer Grade | Rung International | Liquid Caramel Type III Beer Grade is light to dark reddish brown in color depending on the food, and it has a sweet caramelized taste and contains a pleasant odor. This product has a free flowing consistency, and is used in beverages, yoghurts, soft drin...展開 Liquid Caramel Type III Beer Grade is light to dark reddish brown in color depending on the food, and it has a sweet caramelized taste and contains a pleasant odor. This product has a free flowing consistency, and is used in beverages, yoghurts, soft drinks, liquor, confectionery, milk products, ice creams, sauces, soups, pudding, baby foods, bakery products, chocolates and jellies. 收起 | |
| Moglicet G | Lasenor | Moglicet G is comprised of diacetyl tartaric acid esters of mono-diglycerides (E472e) made from Sunflower oil. This product is for use as a volume improver in bread and bread improver products and as an extender in biscuits. Dough conditioners for all bak...展開 Moglicet G is comprised of diacetyl tartaric acid esters of mono-diglycerides (E472e) made from Sunflower oil. This product is for use as a volume improver in bread and bread improver products and as an extender in biscuits. Dough conditioners for all baked products, particularly yeast-leavened product, white bread and rusks and in ready-mixed flours. Carriers or solvents for colors, food antioxidants and flavors. 收起 | |
| Neoverol 60 | Lasenor | Neoverol 60 is Sorbitan Monostearate (E-491) that is in a powdered or flaked amber solid, which is soluble in oil and alcohol, and insoluble in water. Noverol 60 is a water in oil food-grade emulsifier. Sorbitan esters (NEOVEROL series) and their oxyethyl...展開 Neoverol 60 is Sorbitan Monostearate (E-491) that is in a powdered or flaked amber solid, which is soluble in oil and alcohol, and insoluble in water. Noverol 60 is a water in oil food-grade emulsifier. Sorbitan esters (NEOVEROL series) and their oxyethylenated derivatives (TAGEL series) can be combined to obtain with precision the required HLB for a concrete application. Neoverol 60 is used in the processing of active dry yeast. It is used before the yeast drying, protecting the cells by covering them and helping the subsequent rehydration. The recommended dosage is 1.0% based on the dry weight of the yeast. 收起 | |
| Neoverol 65 | Lasenor | Neoverol 65 is Sorbitan Tristearate (E-492) in a flaked amber solid, which is soluble in oil and alcohol, but insoluble in water. This product is a food grade non-ionic emulsifier and fat crystallization controller. Due to the molecular structure of Neove...展開 Neoverol 65 is Sorbitan Tristearate (E-492) in a flaked amber solid, which is soluble in oil and alcohol, but insoluble in water. This product is a food grade non-ionic emulsifier and fat crystallization controller. Due to the molecular structure of Neoverol 65 and is compatibility with fats, it is able to modify the crystallization pattern of the fats achieving fatty products with more fine and uniform structure, smaller crystals and better stability in front of the polymorphic behavior of the final products. In chocolate replacers and confectionary coatings, Neoverol 65 slows down the fat bloom appearance. 收起 | |
| Paprika Colour Water Soluble 40,000 i.u. (Powder) | Rung International | Paprika Colour Water Soluble 40,000 i.u. (Powder) is pale pinkish yellow to deep orange color depending on the food product and quantity used. The color is darkest at pH 4.6, and it has the consistency of a free flowing powder. It can be used in meat prod...展開 Paprika Colour Water Soluble 40,000 i.u. (Powder) is pale pinkish yellow to deep orange color depending on the food product and quantity used. The color is darkest at pH 4.6, and it has the consistency of a free flowing powder. It can be used in meat products, sausages, snacks and sauces. 收起 | |
| Patent Blue V | Rung International | Patent Blue V is a dark blue powder that is often used to color soft drinks, confectionery, chewing gum, candied fruits, fillings, ice cream, canned fruit, etc. | |
| Ponceau 4R | Rung International | Ponceau 4R is a reddish powder that is used in a wide variety of food products such as candy, fruit fillings, fruit preparations, and dairy based desserts. | |
| Quinoline Yellow | Rung International | Quinoline Yellow is a yellow powder that is often used in soft drinks, alcoholic & non alcoholic drinks, desserts, edible icings and confectioneries. This product can also be used in juices or sorbet. | |
| Red 2G | Rung International | Red 2G is a black powder that is widely found in products like soft drinks, alcoholic & non alcoholic drinks, desserts, edible icings and confections. This product is also used in jams, jellies, decorations, coatings and baked goods. | |
| Sunset Yellow FCF | Rung International | Sunset Yellow FCF is an orange red powder that is used in soft drinks, alcoholic & non alcoholic drinks, desserts, edible icings and confections. This product is also used in jams, jellies, decorations, coatings and baked goods. | |
| Tartrazine | Rung International | Tartrazine is a light orange powder that is widely formulated in products like soft drinks, alcoholic & non alcoholic drinks, desserts, edible icings and confections. | |
| Turmeric Colour 5% Powder | Rung International | Turmeric Colour 5% Powder is yellow to greenish yellow depending upon the food product and quantity integrated. The color turns lighter when raising the pH levels. This product can be found in margarine, butter, salad dressing, bakery products, dessert, s...展開 Turmeric Colour 5% Powder is yellow to greenish yellow depending upon the food product and quantity integrated. The color turns lighter when raising the pH levels. This product can be found in margarine, butter, salad dressing, bakery products, dessert, soft drinks, sauces, and canned food. 收起 | |
| Veracet 70 | Lasenor | Veracet 70 is Acetylated mono-diglycerides (E-472a) (70% of acetylation), and is known as an alfa-tending emulsifier. This property makes them very useful as whipping agents in cake powder mixes, cake batters, icings, toppings, etc. The recommended dosage...展開 Veracet 70 is Acetylated mono-diglycerides (E-472a) (70% of acetylation), and is known as an alfa-tending emulsifier. This property makes them very useful as whipping agents in cake powder mixes, cake batters, icings, toppings, etc. The recommended dosage is 4-10%. They are also used as coating agents (e.g. sausages and cheese) to protect against microbiological activity and dehydration due to their capacity to form flexible films. In addition, Veracet 70 can be used as a softening agent for a chewing gum base. 收起 | |
| Verol IG 90 | Lasenor | Verol IG 90 is distilled monoglyceride made from sunflower oil (E-471) that contains tocopherol (E306) max. 300 ppm and Ascorbyl Palmitate (E304) max. 100 ppm as antioxidants. This product complies with purity criteria laid down in Directive 2008/84/EC fo...展開 Verol IG 90 is distilled monoglyceride made from sunflower oil (E-471) that contains tocopherol (E306) max. 300 ppm and Ascorbyl Palmitate (E304) max. 100 ppm as antioxidants. This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol IG 90 can be used in caramels and margarine production. In caramels and toffees this emulsifier can reduce the stickiness and also reduce the sugar crystallisation (dosage of 0,1-0,3%). In margarine it improves the stability of the water-in-oil emulsion and can be used in low-fat spreads at dosages of 0,5-1%, in cream margarines (0,2-0,4%) and in cake margarines (0,5-1%). 收起 | |
| Verol N-90 | Lasenor | Verol N-90 is distilled monoglyceride (E-471) made from fully hydrogenated palm oil. The product This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol N-90 works as dispersing, wetting and emulsifying agen...展開 Verol N-90 is distilled monoglyceride (E-471) made from fully hydrogenated palm oil. The product This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol N-90 works as dispersing, wetting and emulsifying agent in many food goods. It reduces interfacial tension between water phase and fat phase in emulsions, providing a fine water droplet dispersion. Thus, can be used as a universal emulsifier. It is an excellent anti-staling agent of wide application in bread and pastry. Improves crumb softness and promotes uniform crumb structure. Dosage: 0.3-1.0% of flour. Its anti-caking capacity makes it useful for candies and soft sweets. Dosage: 0.1-0.2%. 收起 | |
| Verol P | Lasenor | Verol P is polyglycerol ester of fatty acids (E-475) that is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. It is an aerating agent to be used in cake gels and cake shortenings. The dosage, based on total product, is 0,...展開 Verol P is polyglycerol ester of fatty acids (E-475) that is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. It is an aerating agent to be used in cake gels and cake shortenings. The dosage, based on total product, is 0,3-0,5%, which allows obtaining a well-aerated cake batter and perfect crumb in the cake. Usually, it is used in combination with Verol N-90 (E-471). Added in a dosage of 0.5-1.0% in PVC films, the product Verol P migrates to the film surface and interacts with water, decreasing its surface tension and conferring antifogging properties. 收起 | |
| Verol PR | Lasenor | Verol PR is polyglycerol polyricinoleate (E-476), which is an emulsifier with high stabilizing properties for water and oil. It allows manufacturing of inverted emulsions with a high content of disperse phase (water) with high stability even at high tempe...展開 Verol PR is polyglycerol polyricinoleate (E-476), which is an emulsifier with high stabilizing properties for water and oil. It allows manufacturing of inverted emulsions with a high content of disperse phase (water) with high stability even at high temperatures. The product can be used in chocolate and coatings in dosages of 0,1-0,3% based on total product. 收起 | |
| Verolec Non GMO IP | Lasenor | Verolec Non GMO IP is made of soybean lecithin(E-322) which is a fluid, amber-brown color and obtained from traditional soy beans. The addition of Verolec in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa...展開 Verolec Non GMO IP is made of soybean lecithin(E-322) which is a fluid, amber-brown color and obtained from traditional soy beans. The addition of Verolec in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. In cocoa powder for instant products, Verolec covers the fat powders with a thin hydrophilic film, allowing the water to wet and disintegrate the agglomerates. Due to its reduced viscosity, Verolec is pumpable at moderate temperatures, permits automatic dosage and the supplying in containers. The recommended dosage is 0.3-0.5% in chocolate and 0.5-0.8% in cocoa powder for instant products. Verolec has also application in other foodstuffs as margarines, cookies, instant food, bread and so on. 收起 | |
| Verolec YN | Lasenor | Verolec YN is immonium phosphatides (E-442) and is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. The addition of Verolec YN in the chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar...展開 Verolec YN is immonium phosphatides (E-442) and is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. The addition of Verolec YN in the chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. 收起 |
