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NEUTRESCA® 51-25Product |
AarhusKarlshamn | Neutresca is the name of our lauric hard butter family of products. At room temperature they range from soft to hard and brittle and are neutral in flavor. Typical applications include ice cream, center and confectioners coatings. |
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SWEET BERRY BITS™ - FROZEN INFUSED CRANBERRIESProduct |
Alpine Foods | Incredible cranberry taste without the bite! |
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COCOA POWDER - DUTCH (10-12%)Product |
American Key Food Products | Application: Coatings, chocolate syrups, chocolate milk chips, cakes, chocolate puddings, cookies, dairy, fudge bases, icings, ice cream, general baking and confectionary use, general dairy applications. |
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COCOA POWDER - DUTCH (20-22%)Product |
American Key Food Products | Application: Coatings, chocolate syrups, chocolate milk chips, cakes, chocolate pudding, cookies, fudge bases, icings, ice cream, general baking and confectionary use, general dairy applications. |
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COCOA POWDER - NATURAL (10-12%)Product |
American Key Food Products | Application: Coatings, chocolate syrups, milk chocolate chips, cakes, chocolate pudding, cookies, dairy, fudge bases, icings, ice cream, general baking and confectionary use. |
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COCOA POWDER - NATURAL (20-22%)Product |
American Key Food Products | Application: Coatings, chocolate syrups, milk chocolate chips, cakes, chocolate pudding, cookies, dairy, fudge bases, icings, ice cream, general baking and confectionary use, general dairy applications. |
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EMDEN TVH 15Product |
American Key Food Products | A tapioca starch derivative used as a thickening, texturing and stabilizing agent with a good shelf life in dairy desserts, puddings, cream fillings, canned and frozen foods. Emden TVH 15 can be used as thickening and texturing agent with very good stabilizing and shelf life properties for the manufacture of dairy products, desserts, cream fillings, canned and frozen foods. |
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EMJEL EP 820 CProduct |
American Key Food Products | Emjel EP 820C is applied as thickening and texturing agent for the manufacture of instant baking cream powders, butter creams and toppings with good stabilizing, freeze thaw and baking properties. For the application in instant sauces, cream and dressing powders it can be used as thickening and stabilizing agent with good texturing and foam stabilizing properties. |
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EMJEL KVA 400Product |
American Key Food Products | Emjel KVA 400 is applied as binding and texturing agent with good stabilizing, deep freezing and baking properties for the manufacture of bakery and fruit fillings, deep frozen foods, ready meals, ketchup and mayonnaise. As thickening and stabilizing agent with good binding properties, this starch can be used in instant fruit sauces and dressing powders, juice binders for fruit fillings and as stabilizer for dairy products and cream preparations. |
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EMJEL PProduct |
American Key Food Products | Emjel P is recommended as binding and thickening agent with good texturing and stabilizing properties in instant pudding and dessert as well as other instant food products. Binding and texturing agent with good expansion and taste regulating properties mainly for the manufacture of extruded, indirectly expanded snack products. Binding and thickening agent with good consistency regulating properties in bakery products, E.G. doughs, cake mixes, biscuits. |
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EMJEL TVH 500Product |
American Key Food Products | A pregelatinized food starch derivative, applied as a binding and thickening agent in instant puddings and desserts, powders and in bakery products and pie fillings. |
YANTAI ANDRE PECTIN LTD: COMPANY OVERVIEWBrochure |
Andre Pectin | ||
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APAProduct |
Andre Pectin | Our APA pectin range is extracted from specifically selected apple pomace from the group's apple juice companies. Apple pectin naturally contain some natural flavonoids, hemicelluloses, starch and xylan and are therefore of light brown colour. |
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APCProduct |
Andre Pectin | Basically, citrus pectin can be produced from lemon, lime, grapefruit or orange peel.Depending on the type of pectin to be produced and the intended application, we select the optimal raw material. The ester groups of these pectins are distributed rather blockwise and the molecular weight typically is around 60 000 to 90 000 g/mol. They produce gels of lighter colour which can be an advantage in some confectionery jellies. |
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HM PECTINProduct |
Andre Pectin | HM pectins are composed of more than 50% of esterified galacturonic acid units. We offer a broad range of different DE from 50% to 78%. HM pectins are standardised either to specific setting temperatures, viscosities, calcium reactivity, protein stabilising capacity or specific buffer capacity. More information about these pectin types can also be found in our detailed application brochures. |
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LM PECTINProduct |
Andre Pectin | LM pectins are composed of less than 50% of esterified galacturonic acid units. DE typically ranges from 30% to 48%. We offer a broad range of LM pectins with different calcium sensitivities. |
INGREDIENTS FOR THE FOOD INDUSTRYBrochure |
Ashland Specialty Ingredients | A product brochure. | |
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AQUASORB® A-500Product |
Ashland Specialty Ingredients | AQUASORB® A-500 CMC is superabsorbent. Its primary advantage is water absorption and inhibiting water migration. Some recommended applications include bake stable fillings, doughs, sauces and dressings. |
AVEBE FOOD: INNOVATION BY NATUREBrochure |
AVEBE | ||
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ELIANE™Product |
AVEBE | ELIANE™ is a 'waxy potato' starch containing more than 99% amylopectin which allows preparation of foods with unique functionality, textures, expansion characteristics and cost saving opportunities. |
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