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CEBES® 29-01NHProduct |
AarhusKarlshamn | CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. Use of CEBES™ NH in your compounds offers you the following advantages: fast setting and meltdown is achieved, no tempering is need...view more CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. Use of CEBES™ NH in your compounds offers you the following advantages: fast setting and meltdown is achieved, no tempering is needed, and as CEBES™ NH is based on non-hydrogenated raw materials it can be labelled as ”vegetable fat”. CEBES™ NH is recommended primarily for compound coatings, couvertures and moulded products, but this fat is also suitable as a non-hydrogenated, hard filling with excellent meltdown properties. CEBES™ 29-01NH has a mettler drop point between 94°-98° F. view less |
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CEBES® 29-02NHProduct |
AarhusKarlshamn | CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. Use of CEBES™ NH in your compounds offers you the following advantages: fast setting and meltdown is achieved, no tempering is need...view more CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. Use of CEBES™ NH in your compounds offers you the following advantages: fast setting and meltdown is achieved, no tempering is needed, and as CEBES™ NH is based on non-hydrogenated raw materials it can be labelled as ”vegetable fat”. CEBES™ NH is recommended primarily for compound coatings, couvertures and moulded products, but this fat is also suitable as a non-hydrogenated, hard filling with excellent meltdown properties. CEBES™ 29-02NH has a mettler drop point between 96°-100° F. view less |
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CEBES® 29-04NHProduct |
AarhusKarlshamn | CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. Use of CEBES™ NH in your compounds offers you the following advantages: fast setting and meltdown is achieved, no tempering is need...view more CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. Use of CEBES™ NH in your compounds offers you the following advantages: fast setting and meltdown is achieved, no tempering is needed, and as CEBES™ NH is based on non-hydrogenated raw materials it can be labelled as ”vegetable fat”. CEBES™ NH is recommended primarily for compound coatings, couvertures and moulded products, but this fat is also suitable as a non-hydrogenated, hard filling with excellent meltdown properties. CEBES™ 29-04NH has a mettler drop point between 101°-104° F. view less |
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CEBES® 29-07NHProduct |
AarhusKarlshamn | CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. Use of CEBES™ NH in your compounds offers you the following advantages: fast setting and meltdown is achieved, no tempering is need...view more CEBES™ NH is a non-hydrogenated CBS (Cocoa Butter Substitute) with all the qualities of a traditional hydrogenated CBS. Use of CEBES™ NH in your compounds offers you the following advantages: fast setting and meltdown is achieved, no tempering is needed, and as CEBES™ NH is based on non-hydrogenated raw materials it can be labelled as ”vegetable fat”. CEBES™ NH is recommended primarily for compound coatings, couvertures and moulded products, but this fat is also suitable as a non-hydrogenated, hard filling with excellent meltdown properties. CEBES™ 29-07NH has a mettler drop point between 104°-108° F. view less |
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ALTRATENE CAROTENAL 6% SOLUTIONProduct |
Allied Biotech | ALTRATENE CAROTENAL 6% SOLUTION is a dark red oil solution containing 4.2% β-apo-8´-carotenal e160e and 1.8% beta-carotene e160a(ii) in fractionated coconut oil. Β-apo-8´-carotenal and beta-carotene are colorants occurring in nature. Tocopherols are added...view more ALTRATENE CAROTENAL 6% SOLUTION is a dark red oil solution containing 4.2% β-apo-8´-carotenal e160e and 1.8% beta-carotene e160a(ii) in fractionated coconut oil. Β-apo-8´-carotenal and beta-carotene are colorants occurring in nature. Tocopherols are added as an antioxidant. The β-apo-8´-carotenal and beta-carotene meet the latest editions of usp, fcc, ph.Eur. And ec directive 2008/128/ec. Use: as a colorant and a source of vitamin a for food, dietary supplement and pharmaceutical products. view less |
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AMT 1.2L - MALTOTRIOSE FORMING AMYLASEProduct |
Amano Enzyme U.S.A. Co., Ltd. | AMT 1.2L - MALTOTRIOSE FORMING AMYLASE is a clear, brownish liquid. It is a new kind of syrup which is stable in acid and high temperature conditions and who's viscosity is low as well. it also resists crystallization and is valuable as a humectant. |
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ETENIA™Product |
AVEBE | ETENIA™ offers a new range exciting consumer appeal products through unique and functional texturising, gelling and thickening properties. AVEBE developed the ETENIA™ range to offer many new functional benefits to our customers. It is a cereal starch avai...view more ETENIA™ offers a new range exciting consumer appeal products through unique and functional texturising, gelling and thickening properties. AVEBE developed the ETENIA™ range to offer many new functional benefits to our customers. It is a cereal starch available for use in many applications. view less |
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Beta-Carotene 1% SDProduct |
Barrington Nutritionals | Beta-Carotene 1% SD is a free-flowing, spray dried agglomerated orange powder. It is fully dispersible in cold water. This product is used as a yellow coloring agent for beverages, instant products, dairy products, puddings, confectionary, bakery, sorbet ...view more Beta-Carotene 1% SD is a free-flowing, spray dried agglomerated orange powder. It is fully dispersible in cold water. This product is used as a yellow coloring agent for beverages, instant products, dairy products, puddings, confectionary, bakery, sorbet and other water based foods and pharmaceutical preparations. view less |
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Beta-Carotene 10% DGProduct |
Barrington Nutritionals | Beta-Carotene 10% DG contains finely dispersed β-Carotene in a matrix of starch and corn oil. Dl-α-Tocopherol and Ascorbic Acid are added as antioxidants. The coating contains white particles of corn starch which may be visible in the product. This produ...view more Beta-Carotene 10% DG contains finely dispersed β-Carotene in a matrix of starch and corn oil. Dl-α-Tocopherol and Ascorbic Acid are added as antioxidants. The coating contains white particles of corn starch which may be visible in the product. This product is a free-flowing, reddish powder. It is fully dispersible in water, resulting in a yellow to orange color. β-Carotene 10% DG is used as an yellow to orange coloring agent for beverages, dairy products, puddings, confectionary, bakery, sorbet and other water based foods and pharmaceutical preparations. view less |
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BETA-CAROTENE 10% DC/GFPProduct |
BASF Human Nutrition | Beta-carotene 10% DC/GFP is a powder form with starch. It has two independent effects in humans: It is a source of vitamin A and it prevents the harmful effects of free radicals. |
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Bunge NH 336 Pastry ShorteningProduct |
Bunge Oils | Bunge NH 336 Pastry Shortening is a specially formulated shortening for use in applications where a non-hydrogenated shortening is required. It is a specialty blend of palm and soybean oils for danish and sweet dough. It has emulsification designed for im...view more Bunge NH 336 Pastry Shortening is a specially formulated shortening for use in applications where a non-hydrogenated shortening is required. It is a specialty blend of palm and soybean oils for danish and sweet dough. It has emulsification designed for improved crumb softening. view less |
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Bunge NH 401 Donut Fry Shortening - Trans Fat FreeProduct |
Bunge Oils | Bunge NH 401 Donut Fry Shortening - Trans Fat Free is an all vegetable all-purpose shortening containing no hydrogenated fats. It is designed for versatility and convenience. It's a white plastic shortening specially formulated for easy mixing and excelle...view more Bunge NH 401 Donut Fry Shortening - Trans Fat Free is an all vegetable all-purpose shortening containing no hydrogenated fats. It is designed for versatility and convenience. It's a white plastic shortening specially formulated for easy mixing and excellent creaming in applications where a reduction of trans fatty acids is desired. It can be used in a wide area of food items and applications including general baking, frying and cooking. view less |
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Bunge NH 500 Baker's MargarineProduct |
Bunge Oils | Bunge NH 500 Baker's Margarine is non-hydrogenated, water-churned margarine made with selected vegetable oils. It is a table-grade margarine designed for use where a reduced trans product is called for. It is recommended for danish, cookies, toppings, fi...view more Bunge NH 500 Baker's Margarine is non-hydrogenated, water-churned margarine made with selected vegetable oils. It is a table-grade margarine designed for use where a reduced trans product is called for. It is recommended for danish, cookies, toppings, fillings and in all general baking. It can be used as a wash on rolls, pie crusts, pastries and breads. In butter-creme icings, when used up to 33% of the fat level, will impart exceptional flavor. It can be used for general cooking, and is an excellent flavor enhancer in sauces, soups and gravies. When used for basting, it improves the flavor and color of meat and fish. view less |
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Bunge NH 502 Butter BlendProduct |
Bunge Oils | Bunge NH 502 Butter Blend contains real butter and sweet cream buttermilk solids. It is colored with beta carotene, and is non-hydrogenated. It is used for cookies, danish, croissants, pastries and general baking. |
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Bunge NH 504 Pastry MargarineProduct |
Bunge Oils | Bunge NH 504 Pastry Margarine is a water-churned all-vegetable margarine containing no hydrogenated fats. It is designed specifically for puff pastry applications and to produce light flaky pastries. Also for use where a reduction in trans fatty acids is ...view more Bunge NH 504 Pastry Margarine is a water-churned all-vegetable margarine containing no hydrogenated fats. It is designed specifically for puff pastry applications and to produce light flaky pastries. Also for use where a reduction in trans fatty acids is desired. view less |
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Bunge NH 512 White Bakers MargarineProduct |
Bunge Oils | Bunge NH 512 White Bakers Margarine is non-colored, non-hydrogenated, water-churned margarine made with selected vegetable oils. It is a table-grade margarine designed for use where a reduced trans product is called for. It is ideal for frostings, streuse...view more Bunge NH 512 White Bakers Margarine is non-colored, non-hydrogenated, water-churned margarine made with selected vegetable oils. It is a table-grade margarine designed for use where a reduced trans product is called for. It is ideal for frostings, streusels or other applications where a lighter color is desired. view less |
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Bunge NH 516 Table Grade MargarineProduct |
Bunge Oils | Bunge NH 516 Table Grade Margarine is a non-hydrogenated, whey-churned, all vegetable margarine designed as a table grade margarine where a reduced trans product is called for. This product is used for cookies, danish, croissants, pastries and general bak...view more Bunge NH 516 Table Grade Margarine is a non-hydrogenated, whey-churned, all vegetable margarine designed as a table grade margarine where a reduced trans product is called for. This product is used for cookies, danish, croissants, pastries and general baking. view less |
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Bunge NH 517 Bakers MargarineProduct |
Bunge Oils | Bunge NH 517 Bakers Margarine is made from palm oil, water, soybean oil, salt, mono and diglycerides, soybean lecithin (soy), sodium benzoate added as a preservative. It has artificial butter flavor, colored with beta carotene. It is designed for general ...view more Bunge NH 517 Bakers Margarine is made from palm oil, water, soybean oil, salt, mono and diglycerides, soybean lecithin (soy), sodium benzoate added as a preservative. It has artificial butter flavor, colored with beta carotene. It is designed for general baking applications. view less |
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Bunge NH 524 Table Grade MargarineProduct |
Bunge Oils | Bunge NH 524 Table Grade Margarine is a non-hydrogenated, whey-churned, naturally flavored, all vegetable margarine designed as a Table Grade Margarine where a reduced trans product is called for. It can be used for cookies, danish, croissants, pastries a...view more Bunge NH 524 Table Grade Margarine is a non-hydrogenated, whey-churned, naturally flavored, all vegetable margarine designed as a Table Grade Margarine where a reduced trans product is called for. It can be used for cookies, danish, croissants, pastries and general baking. view less |
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Bunge NH 528 Baker's MargarineProduct |
Bunge Oils | Bunge NH 528 Baker's Margarine is a non-hydrogenated, water-churned, all-vegetable roll-in margarine specially designed for high performance applications on automated laminated dough lines. It improves the nutritional profile of your foods and is speciall...view more Bunge NH 528 Baker's Margarine is a non-hydrogenated, water-churned, all-vegetable roll-in margarine specially designed for high performance applications on automated laminated dough lines. It improves the nutritional profile of your foods and is specially formulated and processed roll-in margarine for use in laminated dough such as croissants, danish and other fine pastries. This margarine extrudes and handles extremely well through fat pumps due to its high level of plasticity and superior emulsion stability resulting in uniform lamination between dough layers. It is suitable for both frozen dough and finished bakery applications. It's best performance is achieved when using this margarine on an automated dough line. view less |
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