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SINEOX™ BHAProduct |
AAFC Antioxidants Aromas and Fine Chemicals (Pty.) Ltd. | Sineox™ BHA is widely used as an antioxidant and stabilizer especially in baked products as it is stabile at high temperature and its antioxidant properties are sustained during cooking and baking. |
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AGAR AGAR NF FCCProduct |
AEP Colloids, Inc. | Agar Agar is a complex polysaccharide produced from red seaweed. It is used mainly for its ability to gel and stabilize products. |
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CARBOXYMETHYLCELLULOSE SODIUMProduct |
AEP Colloids, Inc. | Sodium CMC is a Sodium salt of a polycarboxymethyl ether of cellulose. Sodium CMC is produced using conventional chemical reactions and can vary in degree of solubility, degree of polymerization, and the uniformity of the substitutions. These factors lead to the variety of CMC that are commercially available. |
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CARRAGEENAN NFProduct |
AEP Colloids, Inc. | Carrageenan is the product of red algae, seaweed that is harvested from all over the world. It is manufactured by hot aqueous solution and purified by alcohol precipitation. It can be used as both a thickening agent or gelling agent in both milk and water solutions. |
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GUAR GUM NF FCCProduct |
AEP Colloids, Inc. | Guar Gum is a product from the seed of the guar plant, Cyanaposis tetragonolobus of the family Leguminosae. The seed is composed of 15% hull, 45% germ and 40% endosperm, but it is from the milled endosperm that the Guar Gum is produced. |
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GUM ARABIC (ACACIA GUM) NF FCCProduct |
AEP Colloids, Inc. | Gum Arabic, also known as Acacia Gum comes from the Acacia tree of the Leguminosae family. A tree exudate, this gum exudes from the tree through breaks in the bark. Over time the gum will dry out and harden into spherical balls called tears. The hand-collected gum is then sorted by grade , and further processing may be necessary to produce the finished product. |
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GUM GHATTI FCCProduct |
AEP Colloids, Inc. | Gum Ghatti, also known as Indian Gum, is an exudate of the Anogeissus latifolia tree of the Combretaceae family. The gum is a protective sealant extruded from breaks in the bark of the tree that harden to a solid tear shaped form. This tear is hand picked, sorted by color, and milled to product specifications for use in food, pharmaceutical, and industrial applications. |
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GUM KARAYA FCCProduct |
AEP Colloids, Inc. | Gum Karaya is a dried exudate of the Sterculia urens tree. Tapped or drilled, the sap is collected upon hardening and sorted. The gum is graded based on the percentage of bark and other foreign matter found with in the crude material. It can be sold in its crude form or undergo further processing such as pulverizing and sifting to obtain the desired final powdered product. |
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GUM TRAGACANTH NF FCCProduct |
AEP Colloids, Inc. | Gum Tragacanth is an exudate of the small bushy perennial shrubs, genus Astragalus of the leguminosae family. These shrubs when tapped will extrude a ribbon or flake form that is harvested, processed as needed, and sold commercially. |
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LOCUST BEAN GUM FCCProduct |
AEP Colloids, Inc. | Locust Bean Gum, also referred to as Carob Bean Gum is a product of the tree Ceratonia siliqua of the family Leguminous. The carob tree produces long pods that thru the removal of the outer husk and central germ expose the layer of endosperm. It is this endosperm that is the source of the desired gum. |
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PECTINProduct |
AEP Colloids, Inc. | Pectin can be derived from either citrus fruits or apple pomace. It is a carbohydrate purified by an alcohol precipitate, consisting mainly of partially methoxylated polygalacturonic acids. Pectin is used in a variety of products from jellies and jams to yogurt and fruit smoothies. Pectin is also useful in the Pharmaceutical and Cosmetic industries. |
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XANTHAN GUM NF FCCProduct |
AEP Colloids, Inc. | Xanthan Gum is produced from the fermentation of Xanthomonas campestris. The polysaccharide is then precipitated by alcohol, dried and milled. The resulting product has many interesting properties and is useful in a variety of applications. |
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ACTIVA® TG-BFProduct |
Ajinomoto Food Ingredients | ACTIVA® BF is a cross-linking enzyme preparation for food use, and has been designed for use specifically in ham applications for textural and slicing improvement. The active ingredient in ACTIVA® BF is microbial transglutaminase, contained in a special preparation that allows its use in an injection brine formulation. |
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ACTIVA® TG-GSProduct |
Ajinomoto Food Ingredients | ACTIVA® GS is a cross-linking enzyme preparation that has been designed for use in a variety of food products, specifically for bonding food pieces such as red meat, poultry and seafood. ACTIVA® GS is allergen free, has improved bonding strength and wider handling window when compared to other ACTIVA® bonding preparations. The enhanced handling window allows processors to easily introduce the system into a commercial process. |
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ACTIVA® TG-RMProduct |
Ajinomoto Food Ingredients | ACTIVA® RM is a cross linking enzyme preparation for food use, and has been designed for use specifically in meat, poultry and fish bonding applications. ACTIVA® RM allows for production of value added, portion-controlled meat products. The active ingredient in this preparation is microbial transglutaminase. |
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ACTIVA® TG-TIProduct |
Ajinomoto Food Ingredients | ACTIVA® TI is a cross-linking enzyme preparation that has been designed for use in a variety of food products. ACTIVA® TI improves texture in products ranging from emulsified sausages and hams to yogurt. ACTIVA® may be used in food systems where sufficient protein is present to ensure proper cross-linking. |
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AJIMATE S-AXProduct |
Ajinomoto Food Ingredients | Light yellow powder. Currently approved for use in the following food categories: Baked goods, Cheese, Sauces, Condiments & relishes, Fat and oil, Fish products, Gravies, Meat and poultry products, Processed vegetables, Seasonings & flavors, Snack foods, Soups |
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AJINOMOTO MSGProduct |
Ajinomoto Food Ingredients | Glutamate, a common amino acid, is naturally found in meat, fish, milk and many vegetables. It’s the glutamate in natural foods that imparts the fullness and impact of taste and the mildness and complexity of flavor. By replicating these natural taste components, Ajinomoto Monosodium Glutamate provides the exceptional ability to improve the taste characteristics of your processed foods. |
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AJITIDE® I+GProduct |
Ajinomoto Food Ingredients | Disodium 5’ Inosinate + Disodium 5’ Guanylate (AJITIDE® I+G) consists of odorless, colorless to white crystals that have a characteristic taste. AJITIDE® I+G is certified Kosher and Halal. |
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AJITIDE® IMPProduct |
Ajinomoto Food Ingredients | Disodium 5’ Inosinate (AJITIDE® IMP) consists of odorless, colorless to white crystals that have a characteristic taste. AJITIDE® IMP is certified Kosher and Halal. |
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