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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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CISAO® 78-20Product |
AarhusKarlshamn | Developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melti...view more Developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melting properties and are non-tempering. Cisao® 78-20 has a mettler drop point between 95°-100°. view less |
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CISAO® 81-20Product |
AarhusKarlshamn | Developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melti...view more Developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melting properties and are non-tempering. CISAO® 81-20 has a mettler drop point of 102°-108°F. view less |
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CISAO® 81-34Product |
AarhusKarlshamn | Developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melti...view more Developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melting properties and are non-tempering. CISAO® 81-34 has a mettler drop point of 108°-115°F. view less |
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CISAO® 81-36Product |
AarhusKarlshamn | CISAO® 81-36 has a mettler drop point of 115°-121°F, and is developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch ...view more CISAO® 81-36 has a mettler drop point of 115°-121°F, and is developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melting properties and are non-tempering. view less |
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CISAO® 82-53Product |
AarhusKarlshamn | Developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melti...view more Developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melting properties and are non-tempering. CISAO® 82-53 has a mettler drop point of 128°-133°F. view less |
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CISAO® 83-12Product |
AarhusKarlshamn | Developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melti...view more Developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melting properties and are non-tempering. CISAO® 83-12 has a mettler drop point of 103°-110°F. view less |
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CISAO® 83-15Product |
AarhusKarlshamn | Developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melti...view more Developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melting properties and are non-tempering. CISAO® 83-15 has a mettler drop point of 107°-112°F. view less |
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CISAO® 83-24Product |
AarhusKarlshamn | Developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melti...view more Developed for confectionery and bakery applications. Cisao products are used as trans-free shortenings, adding texture, facilitating production and ensuring the uniformity of products from batch to batch. Cisao also displays good crystallization and melting properties and are non-tempering. CISAO® 83-24 has a mettler drop point of 118°-123°F. view less |
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CRANBERRY BERRY BITS™Product |
Alpine Foods | Cranberry BERRY BITS™ are produced by non-chemically reducing the acid concentration of sliced superior grade cranberries, while retaining a significant juice content, and then infusing with pure cane syrup until a specific equilibrate Brix range is reach...view more Cranberry BERRY BITS™ are produced by non-chemically reducing the acid concentration of sliced superior grade cranberries, while retaining a significant juice content, and then infusing with pure cane syrup until a specific equilibrate Brix range is reached. The product is then equilibrated to a moisture specification and then quick frozen using IQF. The process conforms to all provisions of the Food, Drug and Cosmetic Act. view less |
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CRANBERRY BERRY BITS™ - DICEDProduct |
Alpine Foods | Cranberry BERRY BITS™ - Diced are produced by nonchemically reducing the acid concentration of diced superior grade cranberries, while retaining a significant juice content, and then infusing with pure cane syrup until a specific Brix range is reached. ...view more Cranberry BERRY BITS™ - Diced are produced by nonchemically reducing the acid concentration of diced superior grade cranberries, while retaining a significant juice content, and then infusing with pure cane syrup until a specific Brix range is reached. The product is then equilibrated to a moisture specification and then quick frozen using IQF. The process conforms to all provisions of the Food, Drug and Cosmetic Act. view less |
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SAVORY BERRY BITS™ - FROZEN INFUSED CRANBERRIESProduct |
Alpine Foods | SAVORY BERRY BITS™ - FROZEN INFUSED CRANBERRIES can now be utilized in meat applications because the acid content is removed, yet juice content is maintained, and no sugars are added to the infusion. The BERRY BITS infusion platform allows cranberries to ...view more SAVORY BERRY BITS™ - FROZEN INFUSED CRANBERRIES can now be utilized in meat applications because the acid content is removed, yet juice content is maintained, and no sugars are added to the infusion. The BERRY BITS infusion platform allows cranberries to be incorporated into a whole new range of products. view less |
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SWEET BERRY BITS™ - FROZEN INFUSED CRANBERRIESProduct |
Alpine Foods | SWEET BERRY BITS™ - FROZEN INFUSED CRANBERRIES has a Incredible cranberry taste without the bite! This product is real fruit in piece size and frozen. It can be used in a wide variety of food applications. |
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KLEISTASE SD80Product |
Amano Enzyme U.S.A. Co., Ltd. | KLEISTASE SD80 is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus amyloliquefaciens.The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce solu...view more KLEISTASE SD80 is a bacterial endo α-amylase (EC 3.2.1.1) preparation derived from Bacillus amyloliquefaciens.The enzyme catalyzes the hydrolysis of starch. The enzyme hydrolyzes the α-1,4-glucosidic linkages of gelatinized starch randomly to produce soluble dextrins, reducing the high viscosity of the starch slurry and decolourising the blue colour of the starch-iodine complex. The thermal stability of the enzyme is higher than those of α-amylase from fungal or animal sources. view less |
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CMP-221 COMPLETE MILK PROTEIN ISOLATEProduct |
American Casein Company | CMP-221 is a milk protein isolate containing all of the protein fractions naturally occurring in milk. CMP-221’s very high protein content, excellent solubility, bland taste, low fat and low lactose make it is a unique ingredient for protein fortification...view more CMP-221 is a milk protein isolate containing all of the protein fractions naturally occurring in milk. CMP-221’s very high protein content, excellent solubility, bland taste, low fat and low lactose make it is a unique ingredient for protein fortification applications. Typical applications are Nutritional Products, Protein Beverages and Bakery Mixes. view less |
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HCA-411 HYDROLYZED CASEINProduct |
American Casein Company | HCA-411 is a soluble, enzymatic digest of casein. It provides a rich source of short chain peptides suitable for food and nutritional applications. Typical applications are Nutritional products, Bakery Products and Cosmetics. |
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HMP-26 HYDROLYZED SODIUM CASEINATEProduct |
American Casein Company | HMP-26 is a partially hydrolyzed sodium caseinate. With excellent solubility, it is a high quality milk protein powder suitable for a variety of applications where binding and emulsification properties are important. Typical applications are Nutritional P...view more HMP-26 is a partially hydrolyzed sodium caseinate. With excellent solubility, it is a high quality milk protein powder suitable for a variety of applications where binding and emulsification properties are important. Typical applications are Nutritional Products, Bakery Products and Cosmetics. view less |
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