| GRINDSTED® MCC DAI 19HS | DuPont Danisco | GRINDSTED® MCC DAI 19HS is a water dispersible microcrystalline cellulose in its colloidal form, where it has been coprocessed with cellulose gum in order to give a unique functionality. MCC is produced from one of nature’s most abundant raw material cell...view more GRINDSTED® MCC DAI 19HS is a water dispersible microcrystalline cellulose in its colloidal form, where it has been coprocessed with cellulose gum in order to give a unique functionality. MCC is produced from one of nature’s most abundant raw material cellulose, which is present in all plants. GRINDSTED® MCC DAI 19HS is a high viscosity type, which requires homogenization (>200 bar) or other high shear for full activation. This product is ideal for frozen desserts, whipped toppings, chocolate milk, UHT cream and diluted milk. GRINDSTED® MCC DAI 19HS enables improved control of ice crystal growth in frozen applications, prevents sedimentation, adds creaminess, provides improved foam stability, stabilizes emulsions, and enables fat reduction. This product is Kosher and Halal certified, and is GMO free. view less | |
| Guar 37A | ISC Gums (Importers Service Corporation) | Guar 37A is a 100% all-natural guar gum with stabilizing, thickening, and emulsifying properties. In baked goods, it increases dough yield, gives greater resiliency and improves texture and shelf life. Provide normal rise in Gluten Free applications. Prev...view more Guar 37A is a 100% all-natural guar gum with stabilizing, thickening, and emulsifying properties. In baked goods, it increases dough yield, gives greater resiliency and improves texture and shelf life. Provide normal rise in Gluten Free applications. Prevents syneresis in pastry fillings. In dairy products, it thickens milk, yogurt, kefir and liquid cheese products. Maintains texture of ice creams and sherberts. In sauces, soups, dressings and condiments it improves the stability, appearance and thickens. view less | |
| Guar Gum | Arthur Branwell & Co. Ltd. | Guar Gum is an off-white powder derived from ground guar beans. Classified as E412, it is a free flowing agent used as a thickener and stabilizer in a variety of products, including sauces and dressings, instant soups, ice cream and frozen desserts, proce...view more Guar Gum is an off-white powder derived from ground guar beans. Classified as E412, it is a free flowing agent used as a thickener and stabilizer in a variety of products, including sauces and dressings, instant soups, ice cream and frozen desserts, processed cheese and dairy products, bakery mixes, and meat products. view less | |
| Guar Gum | Foodchem International Corporation | Guar Gum is an extract of the guar bean. It appears as a free-flowing, off-white colored, coarse to fine ground powder. In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life. It is also used in dairy produ...view more Guar Gum is an extract of the guar bean. It appears as a free-flowing, off-white colored, coarse to fine ground powder. In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life. It is also used in dairy products, it thickens milk, yogurt, kefir, and liquid cheese products. It can also help maintain homogeneity and texture of ice creams and sherbets, and it improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchup and others. This product is also used in dry soups, instant oatmeal, sweet desserts, canned fish, sauces, and frozen food items. view less | |
| Guar Gum | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Guar Gum is a free flowing powder that is derived from the guar bean. It is used as a binding agent, a thickening, stabilizing, emulsifying, and suspending agent in doughs, ice creams, cheeses, meats, and condiments. | |
| Guar Gum | I.H.C. Chempharm | Guar gum can best be described as a natural food thickener, similar to locust bean gum, cornstarch or tapioca flour. It is said to have significantly more thickening ability than cornstarch, at a fraction of the cost. This has made it a popular additive i...view more Guar gum can best be described as a natural food thickener, similar to locust bean gum, cornstarch or tapioca flour. It is said to have significantly more thickening ability than cornstarch, at a fraction of the cost. This has made it a popular additive in products such as puddings and ice creams. Until recently, it was also an ingredient in non-prescription diet pills designed to create a sense of fullness. The guar plant, also known as a cluster plant, grows primarily in Pakistan and the northern regions of India. It thrives on the drought/monsoon cycles present in those areas. The plants are harvested after the monsoon season and the seeds are allowed to dry in the sun. The seeds are then manually or mechanically separated and processed into a flour or sold as split seeds. Guar gum is an important cash crop for the Indian and Pakistani economies. view less | |
| Gum Acacia | Alland & Robert | Gum acacia is an exudation, coming from the Acacia trees. This natural product is obtained by the incision of the stems and branches of the Acacia.It is commonly known as E414 in the food industry. Other commonly used names for the gum acacia across the i...view more Gum acacia is an exudation, coming from the Acacia trees. This natural product is obtained by the incision of the stems and branches of the Acacia.It is commonly known as E414 in the food industry. Other commonly used names for the gum acacia across the industry: Gum Acacia, Gum Arabic, Acacia Fiber. This natural product is multi-functional. It can be used in food industry, in the Pharmaceutical and cosmetic industries or for technical needs. It is natural, healthy and without any negative impact for our Health. This additive is practically colourless, odourless and tasteless. view less | |
| Gum Tragacanth | Arthur Branwell & Co. Ltd. | Gum Tragacanth is a natural plant exudate produced by legumes of the genus Astragalus. The product is an odorless, tasteless, viscous, water-soluble mixture of polysaccharides. Classified as E413, it is used as a thickener, stabilizer, and an emulsifier i...view more Gum Tragacanth is a natural plant exudate produced by legumes of the genus Astragalus. The product is an odorless, tasteless, viscous, water-soluble mixture of polysaccharides. Classified as E413, it is used as a thickener, stabilizer, and an emulsifier in sugar paste and other decorative confectionery. view less | |
| Haicel® CMC 700HF | Zibo Hailan Chemical Co., Ltd. | Haicel® CMC 700HF is a gum that is water-soluble cellulose ether manufactured by reacting sodium monochloroacetate with alkali cellulose to form sodium carboxymethylcellulose. This product has a viscosity of approximately 600-800 Cps (1% Brookfield). It i...view more Haicel® CMC 700HF is a gum that is water-soluble cellulose ether manufactured by reacting sodium monochloroacetate with alkali cellulose to form sodium carboxymethylcellulose. This product has a viscosity of approximately 600-800 Cps (1% Brookfield). It is widely used as a thickener and stabilizer in fruit juices and ice cream. view less | |
| Haicel® CMC FH6 | Zibo Hailan Chemical Co., Ltd. | Haicel® CMC FH6 is a gum that is water-soluble cellulose ether manufactured by reacting sodium monochloroacetate with alkali cellulose to form sodium carboxymethylcellulose. This product has a viscosity of approximately 800-1200 Cps (NDJ-79, 2%). It is wi...view more Haicel® CMC FH6 is a gum that is water-soluble cellulose ether manufactured by reacting sodium monochloroacetate with alkali cellulose to form sodium carboxymethylcellulose. This product has a viscosity of approximately 800-1200 Cps (NDJ-79, 2%). It is widely used as a thickener and stabilizer in ice cream. view less | |
| Haicel® CMC FVH6 | Zibo Hailan Chemical Co., Ltd. | Haicel® CMC FVH6 is a gum that is water-soluble cellulose ether manufactured by reacting sodium monochloroacetate with alkali cellulose to form sodium carboxymethylcellulose. This product has a viscosity of approximately 1800-2200 Cps (NDJ-79, 2%). It is ...view more Haicel® CMC FVH6 is a gum that is water-soluble cellulose ether manufactured by reacting sodium monochloroacetate with alkali cellulose to form sodium carboxymethylcellulose. This product has a viscosity of approximately 1800-2200 Cps (NDJ-79, 2%). It is widely used as a thickener and stabilizer in ice cream, meat products, and bakery products. view less | |
| Hansacoll® Carrageen-Refine E407a | Horst F. C. Brüggemann Handeslgesellschaft mbH | Hansacoll® Carrageen-Refine E407a is a natural gelatin made from seaweed that appears as a white-yellow colored powder with a neutral odor and taste. This product is used for the thickening and stabilizing of food. Hansacoll® Carrageen-Refine E407a can ...view more Hansacoll® Carrageen-Refine E407a is a natural gelatin made from seaweed that appears as a white-yellow colored powder with a neutral odor and taste. This product is used for the thickening and stabilizing of food. Hansacoll® Carrageen-Refine E407a can be found in cake icing, desserts, delicatessen and meat products. view less | |
| Hansacoll® LBG 2600 Johannisbrotkernmehl (E410) | Horst F. C. Brüggemann Handeslgesellschaft mbH | Hansacoll® LBG 2600 Johannisbrotkernmehl (E410) is a locust bean gum that appears as a white to yellowish colored powder with a characteristic odor and taste. This product is used as a stabilizer or thickening agent that gives a smooth, thick and creamy m...view more Hansacoll® LBG 2600 Johannisbrotkernmehl (E410) is a locust bean gum that appears as a white to yellowish colored powder with a characteristic odor and taste. This product is used as a stabilizer or thickening agent that gives a smooth, thick and creamy mouth feel to food products. It has a viscosity of approximately 2600 cps. Hansacoll® LBG 2600 Johannisbrotkernmehl (E410) is found in salad dressing, soups, desserts and dairy products. view less | |
| Hansacoll® LBG 3000 Johannisbrotkernmehl (E410) | Horst F. C. Brüggemann Handeslgesellschaft mbH | Hansacoll® LBG 3000 Johannisbrotkernmehl (E410) is a locust bean gum that appears as a white to yellowish colored powder with a characteristic odor and taste. This product is used as a stabilizer or thickening agent that gives a smooth, thick and creamy m...view more Hansacoll® LBG 3000 Johannisbrotkernmehl (E410) is a locust bean gum that appears as a white to yellowish colored powder with a characteristic odor and taste. This product is used as a stabilizer or thickening agent that gives a smooth, thick and creamy mouth feel to food products. It has a viscosity of approximately 3000 cps. Hansacoll® LBG 3000 Johannisbrotkernmehl (E410) is found in salad dressing, soups, desserts and dairy products. view less | |
| Hisweet® Stevia | Galam Group | Hisweet® Stevia is a high intensity, low-calorie option that natural sweetens food and beverages as well as various pharmaceutical and cosmetic industry applications. This product is commonly used for soft drinks, cereals, sauces, baked products, diet pro...view more Hisweet® Stevia is a high intensity, low-calorie option that natural sweetens food and beverages as well as various pharmaceutical and cosmetic industry applications. This product is commonly used for soft drinks, cereals, sauces, baked products, diet products, dairy products, and products for diabetics. view less | |
| Hydrolysed Food Gelatine Protesol F | Junca Gelatines, S.L. | Hydrolysed Food Gelatine Protesol F is obtained from the partial hydrolysis of animal collagen. It is rich in protein (84-90%), contains 18 amino acids,and is free from cholesterol, fat, carbohydrates, preservatives and additives. The product is used for ...view more Hydrolysed Food Gelatine Protesol F is obtained from the partial hydrolysis of animal collagen. It is rich in protein (84-90%), contains 18 amino acids,and is free from cholesterol, fat, carbohydrates, preservatives and additives. The product is used for gelling, thickening, stabilizing, aerating, and emulsifying a variety of products, including such as yogurts, cold desserts, soups, stocks, and cured meats. view less | |
| HydroxyPropyl Methylcellulose (HPMC) | Arthur Branwell & Co. Ltd. | HydroxyPropyl Methylcellulose (HPMC) is a semisynthetic cellulose used as an alternative to animal gelatin. The product is off-white to beige powder. Classified as E464, it is used as an emulsifier in a variety of products, including salad dressings, mayo...view more HydroxyPropyl Methylcellulose (HPMC) is a semisynthetic cellulose used as an alternative to animal gelatin. The product is off-white to beige powder. Classified as E464, it is used as an emulsifier in a variety of products, including salad dressings, mayonnaise, sauce mixes, ice cream, fillings, and gluten free breads. view less | |
| IC-DONMIX® | INCOM A S. | IC-DONMIX® is a blend of stabilizers and emulsifiers for ice-cream. It improves creamy taste, delays melt down, increases over run, and increases viscosity. | |
| Ingresan G-10/E | INGREMA AG | Ingresan G-10/E is a stabilizer for ice-creams made with butter or vegetable oil. Made with Mono- and diglycerides of fatty acids (E471), Guar gum (E412), Locust bean gum (E410) and an additional skim-milk-powder replacer. Ingresan G-10/E can be used to...view more Ingresan G-10/E is a stabilizer for ice-creams made with butter or vegetable oil. Made with Mono- and diglycerides of fatty acids (E471), Guar gum (E412), Locust bean gum (E410) and an additional skim-milk-powder replacer. Ingresan G-10/E can be used to reduce the total amount of milk solids needed in producing the ice-cream while retaining its creaminess. view less | |
| Ingresan G-17 | INGREMA AG | Ingresan G-17 A is a stabilizer for ice-creams made with milk and whey-powders and a fat content between 5-16%. Made with Mono- and diglycerides of fatty acids (E471), Guar gum (E412), Locust bean gum (E410) and additional milkproteins. Ingresan G-17 A ha...view more Ingresan G-17 A is a stabilizer for ice-creams made with milk and whey-powders and a fat content between 5-16%. Made with Mono- and diglycerides of fatty acids (E471), Guar gum (E412), Locust bean gum (E410) and additional milkproteins. Ingresan G-17 A has good stability and a high resistance to heat-shock, making it excellent for use in extruders and other factory equipment. view less | |
| Ingresan G-18/Procream | INGREMA AG | Ingresan G-18/Procream is a stabilizer for ice-creams made with milk and whey-powders and a fat content between 5-16%. Made with Mono- and diglycerides of fatty acids (E471), Guar gum (E412), Locust bean gum (E410) and additional milkproteins. Ingresan In...view more Ingresan G-18/Procream is a stabilizer for ice-creams made with milk and whey-powders and a fat content between 5-16%. Made with Mono- and diglycerides of fatty acids (E471), Guar gum (E412), Locust bean gum (E410) and additional milkproteins. Ingresan Ingresan G-18/Procream has good stability and a high resistance to heat-shock, making it excellent for use in extruders and other factory equipment. view less | |
| Ingresan G-30 | INGREMA AG | Ingresan G-30 is a stabilizer for Popsicles, Sherbets, and Frozen Yoghurts with a reduced fat content (up to PH 2.2-2.4) with an overrun of approx. 75%. Made with Mono- and diglycerides of fatty acids (E471), Carboxymethyl cellulose (E466), Guar gum (E41...view more Ingresan G-30 is a stabilizer for Popsicles, Sherbets, and Frozen Yoghurts with a reduced fat content (up to PH 2.2-2.4) with an overrun of approx. 75%. Made with Mono- and diglycerides of fatty acids (E471), Carboxymethyl cellulose (E466), Guar gum (E412), Locust bean gum (E410) and Carrageenan (E407). Ingresan G-30 has a smooth consistency, fine structure, a good mouth feel and a high resistance to heat shock. view less | |
| Ingresan G-40 | INGREMA AG | Ingresan G-40 is a stabilizer for soft serve ice-creams and mousse-products. Made with emulsifiers, gelatine, high-quality-milk and whey-proteins. Ingresan G-40 has an excellent mouth-feel with full body properties and creaminess comparable to industrial ...view more Ingresan G-40 is a stabilizer for soft serve ice-creams and mousse-products. Made with emulsifiers, gelatine, high-quality-milk and whey-proteins. Ingresan G-40 has an excellent mouth-feel with full body properties and creaminess comparable to industrial produced ice-creams and an excellent melting down behavior. With Ingresan G-40 an overrun of 80-100% can be achieved. view less | |
| INSTANT PURE-FLO™ E | Ingredion | INSTANT PURE-FLO™ E is a pregelatinized, chemically modified food starch refined from waxy maize. This fine white/creamy powder is ideal for use in the food and beverage industry. | |
| INSTANT PURE-FLO™ F | Ingredion | INSTANT PURE-FLO™ F is a finely ground pregelatinised modified food starch refined from waxy corn. It is a high viscosity, extremely smooth, bland tasting product which has excellent clarity and sheen. It is recommended in food applications where immediat...view more INSTANT PURE-FLO™ F is a finely ground pregelatinised modified food starch refined from waxy corn. It is a high viscosity, extremely smooth, bland tasting product which has excellent clarity and sheen. It is recommended in food applications where immediate viscosity, coupled with extreme smoothness, is desired. Examples are cream soups, Bavarian cream fillings, gravies, etc. The starch performs extremely well in instant puddings as well. view less | |
| INSTANT TEXTAID™ A | Ingredion | INSTANT TEXTAID™ A is a pregelatinised modified food starch refined from tapioca; it adds unique textural properties to a wide range of food applications. This product is specifically recommended for use in systems where heat and mechanical shear stress a...view more INSTANT TEXTAID™ A is a pregelatinised modified food starch refined from tapioca; it adds unique textural properties to a wide range of food applications. This product is specifically recommended for use in systems where heat and mechanical shear stress are minimal. It provides both thickening and pulpy textural characteristics in instant soups, sauces, and toppings where ease of dispersion is important and delicate flavours must be maintained. view less | |
| Inulin | The iidea Company | Inulin is a fructan class of fiber and a non-digestible food ingredient derived from agave. It can be used to stimulate the growth of bacteria in the colon to improve health. This product may repress the growth of pathogens and is used as a prebiotic in c...view more Inulin is a fructan class of fiber and a non-digestible food ingredient derived from agave. It can be used to stimulate the growth of bacteria in the colon to improve health. This product may repress the growth of pathogens and is used as a prebiotic in culinary applications. view less | |
| Isomalt | Foodchem International Corporation | Isomalt appears as a white crystalline substance. It can be made in a wide range of particle sizes – from granulate to powder – to suit any application. This product is often used as a natural sweetener in hard and soft candies, chocolate, confectionery, ...view more Isomalt appears as a white crystalline substance. It can be made in a wide range of particle sizes – from granulate to powder – to suit any application. This product is often used as a natural sweetener in hard and soft candies, chocolate, confectionery, jelly, breakfast cereal, ice cream and soft drinks. It provides many benefits that include natural taste, low calories, and low hygroscopicity. view less | |
| JK Sweet® Sucralose | JK Sucralose Europe B.V.(HYET Sweet B.V.) | JK Sweet® Sucralose is a non-calorie High Intense Sweetener (HIS) made from sugar, so it tastes like sugar. It is about 600 times sweeter than sugar and can be used in place of sugar to eliminate or reduce calories in a wide variety of products, including...view more JK Sweet® Sucralose is a non-calorie High Intense Sweetener (HIS) made from sugar, so it tastes like sugar. It is about 600 times sweeter than sugar and can be used in place of sugar to eliminate or reduce calories in a wide variety of products, including beverages, baked goods, desserts, dairy products, canned fruits, syrups and condiments. It has great heat stability and is particularly stable in acidic/alkaline products. JK Sweet® Sucralose is non toxic, contains no calories or carbohydrates and has no effect on carbohydrate metabolism. It is used in more than 3000 kinds of food, pharmaceuticals and personal care supplements. view less | |
| JK Sweet® Sucralose FCCVII | JK Sucralose Europe B.V.(HYET Sweet B.V.) | JK Sweet® Sucralose FCCVII is a non-calorie sweetener derived from sugar used to bring a natural sweetness to a wide variety of processed foods and beverages. Highly stable, it shows excellent stability in both powder and aqueous form. It contains .01% Ma...view more JK Sweet® Sucralose FCCVII is a non-calorie sweetener derived from sugar used to bring a natural sweetness to a wide variety of processed foods and beverages. Highly stable, it shows excellent stability in both powder and aqueous form. It contains .01% Max Methanol and 1mg/kg Max lead Found in white crystalline powder form, it is used in products such as chewing gum, fruit spreads, jams, processed fruit, processed vegetables, candy, beverages, coffee, tea and salad dressing. Sucralose FCCVII has a long shelf life and is about 600 times sweeter than sugar. view less | |
| JK® Sweet Sucralose GB25531 | JK Sucralose Europe B.V.(HYET Sweet B.V.) | JK® Sweet Sucralose GB25531I is a non-calorie sweetener derived from sugar used to bring a natural sweetness to a wide variety of processed foods and beverages. Highly stable, it shows excellent stability in both powder and aqueous form, and it contains a...view more JK® Sweet Sucralose GB25531I is a non-calorie sweetener derived from sugar used to bring a natural sweetness to a wide variety of processed foods and beverages. Highly stable, it shows excellent stability in both powder and aqueous form, and it contains a .7% Max of Ignited Reside. Found in white crystalline powder form, it is used in products such as chewing gum, fruit spreads, jams, processed fruit, processed vegetables, candy, beverages, coffee, tea and salad dressing. JK® Sweet Sucralose GB25531 has a long shelf life and is about 600 times sweeter than sugar. view less | |
| JK Sweet® Sucralose JK Standard | JK Sucralose Europe B.V.(HYET Sweet B.V.) | JK Sweet® Sucralose JK Standard is a non-calorie sweetener derived from sugar used to bring a natural sweetness to a wide variety of processed foods and beverages. Highly stable, it shows excellent stability in both powder and aqueous form. It has a total...view more JK Sweet® Sucralose JK Standard is a non-calorie sweetener derived from sugar used to bring a natural sweetness to a wide variety of processed foods and beverages. Highly stable, it shows excellent stability in both powder and aqueous form. It has a total aerobic count of 250cfu/g Max. Found in a white crystalline powder form, it is used in products such as chewing gum, fruit spreads, jams, processed fruit, processed vegetables, candy, beverages, coffee, tea and salad dressing. JK Sweet® Sucralose JK Standard has a long shelf life and is about 600 times sweeter than sugar. view less | |
| JK Sweet® Sucralose USP34-NF29 | JK Sucralose Europe B.V.(HYET Sweet B.V.) | JK Sweet® Sucralose USP34-NF29 is a non-calorie sweetener derived from sugar used to bring a natural sweetness to a wide variety of processed foods and beverages. Highly stable, it shows excellent stability in both powder and aqueous form, and it contains...view more JK Sweet® Sucralose USP34-NF29 is a non-calorie sweetener derived from sugar used to bring a natural sweetness to a wide variety of processed foods and beverages. Highly stable, it shows excellent stability in both powder and aqueous form, and it contains 10mg/kg Max of heavy metal. This product is used in products such as chewing gum, fruit spreads, jams, processed fruit, processed vegetables, candy, beverages, coffee, tea and salad dressing. JK Sweet® Sucralose USP34-NF29 has a long shelf life and is about 600 times sweeter than sugar. view less | |
| Kalama® C-8 Aldehyde FCC | LANXESS (former Emerald Kalama Chemical, LLC) | Kalama® C-8 Aldehyde FCC (CAS no. 124-13-0) is flavoring agent n foods such as baked goods, candy, ice cream, and gelatins. It provides a green flavor with an orange-peel citrus note. It is also known as octanal, octyl aldehyde, and caprylic aldehyde. Kal...view more Kalama® C-8 Aldehyde FCC (CAS no. 124-13-0) is flavoring agent n foods such as baked goods, candy, ice cream, and gelatins. It provides a green flavor with an orange-peel citrus note. It is also known as octanal, octyl aldehyde, and caprylic aldehyde. Kalama C-8 Aldehyde FCC is an FDA approved, GRAS flavoring substance (21 CFR § 172.515) and is produced using the highest standards for quality, safety, and sustainability, including ISO 9001:2015, FSSC 22000, and ISO 14001:2015. Emerald Kalama Chemical was acquired by LANXESS in 2021. view less | |
| Kasomel ™ 1110 | Prayon S.A. | Kasomel™ 1110 is a special salt for spreadable cheese with no or very little creaming reaction. Generally, this salt is used for the production of processed cheese in tubes or in cups or in specific shapes for which later hardening must absolutely not occ...view more Kasomel™ 1110 is a special salt for spreadable cheese with no or very little creaming reaction. Generally, this salt is used for the production of processed cheese in tubes or in cups or in specific shapes for which later hardening must absolutely not occur. It is also very good to process fluid processed cheese for the needs of food industry. Its ion exchange capability is quite good and its creaming reaction is weak. It increases the pH value of processed cheese by 0.3 to 0.4 when used at 3% on the raw materials. The Kasomel products are melting salts especially designed to act on dairy proteins. Their action on the protein is defined by the ion exchange capacity and the creaming capacity. The ion exchange induces the hardening of the melted cheese. A high ion exchange capacity is advised in case of block cheese production. view less | |
| Kasomel ™ 1112 | Prayon S.A. | Kasomel™ 1112 is an alkaline correcting salt. It decreases the pH value of processed cheese by 1.2 to 1.3 when used at 3 % on the raw materials. It can be used with any other salt when a strong pH increase is required. Its ion exchange capacity is very we...view more Kasomel™ 1112 is an alkaline correcting salt. It decreases the pH value of processed cheese by 1.2 to 1.3 when used at 3 % on the raw materials. It can be used with any other salt when a strong pH increase is required. Its ion exchange capacity is very weak; no visible creaming reaction occurs. The Kasomel products are melting salts especially designed to act on dairy proteins. Their action on the protein is defined by the ion exchange capacity and the creaming capacity. The ion exchange induces the hardening of the melted cheese. A high ion exchange capacity is advised in case of block cheese production. view less | |
| Kasomel™ 1145 | Prayon S.A. | Kasomel™ 1145 is a melting salt specially designed to act on dairy proteins. This acidic correcting salt decreases the pH value of the end product by – 0.4 / - 0.5 when using 3% Kasomel™ 1145 calculated on raw materials. It can be mixed with other emulsif...view more Kasomel™ 1145 is a melting salt specially designed to act on dairy proteins. This acidic correcting salt decreases the pH value of the end product by – 0.4 / - 0.5 when using 3% Kasomel™ 1145 calculated on raw materials. It can be mixed with other emulsifying salts when a strong pH decrease during the melting stage is needed. It is mainly used to avoid a citrate taste which automatically appears when citric acid is used for pH value correction. It is a food grade phosphates blend and appears as a hygroscopic white powder without foreign matters. The Kasomel products are melting salts especially designed to act on dairy proteins. Their action on the protein is defined by the ion exchange capacity and the creaming capacity. The ion exchange induces the hardening of the melted cheese. A high ion exchange capacity is advised in case of block cheese production. In turns, a high creaming capacity is looked for in case of spreadable processed cheese production. view less | |
| Kasomel™ 2185 | Prayon S.A. | Kasomel™ 2185 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a melting salt designed for the production of block processed cheese with enhanced remelting properties used for pizzas, toasted s...view more Kasomel™ 2185 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a melting salt designed for the production of block processed cheese with enhanced remelting properties used for pizzas, toasted sandwiches, etc. The product is an excellent compromise between firm final texture and remelting capability. view less | |
| Kasomel™ 2273 | Prayon S.A. | Kasomel™ 2273 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. This emulsifying salt is used for the production of spreadable and sliceable processed cheese with a medium fat content. It is recommend...view more Kasomel™ 2273 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. This emulsifying salt is used for the production of spreadable and sliceable processed cheese with a medium fat content. It is recommended when using Emmenthal or Dutch cheese as raw material. It has a medium creaming reaction and a good ion exchange capability. view less | |
| Kasomel™ 2280 | Prayon S.A. | Kasomel™ 2280 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a melting salt designed for the production of spreadable cheese. It is highly balanced composition and neutral pH turns it as a ve...view more Kasomel™ 2280 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a melting salt designed for the production of spreadable cheese. It is highly balanced composition and neutral pH turns it as a very useful too for the development of recipes with dairy proteins of various origin and quality. view less | |
| Kasomel™ 2285 | Prayon S.A. | Kasomel™ 2285 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a melting salt designed for the production of UHT spreadable cheese that has medium to high fat content. | |
| Kasomel™ 2366 | Prayon S.A. | Kasomel™ 2366 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. Due to its high creaming reaction, Kasomel™ 2366 is used to produce high fat content processed cheese, either sliceable or spreadable. I...view more Kasomel™ 2366 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. Due to its high creaming reaction, Kasomel™ 2366 is used to produce high fat content processed cheese, either sliceable or spreadable. It is frequently used with Kasomel™ 2394, which allows a soft adjustment of pH without using an alkaline correcting salt. view less | |
| Kasomel™ 2394 | Prayon S.A. | Kasomel™ 2394 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It has a strong creaming reaction with a good ion exchange capacity. It is often used together with Kasomel™ 2366, which allows a softer...view more Kasomel™ 2394 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It has a strong creaming reaction with a good ion exchange capacity. It is often used together with Kasomel™ 2366, which allows a softer adjustment of pH value without using an acidic correcting salt. This salt is used for processed cheese with a high fat content, either spreadable or sliceable. view less | |
| Kasomel™ 3138 | Prayon S.A. | Kasomel™ 3138 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a special salt for the production of block processed cheese, either very firm or heat stable (for incorporation into foodstuffs li...view more Kasomel™ 3138 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a special salt for the production of block processed cheese, either very firm or heat stable (for incorporation into foodstuffs like sausages, patties). It gives a highly viscous paste during cooking. view less | |
| Kasomel™ 3172 | Prayon S.A. | Kasomel™ 3172 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. The Kasomel™ 3172 for block processed cheese is used when a very clear cheese flow is required. As a result, it is recommended for use i...view more Kasomel™ 3172 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. The Kasomel™ 3172 for block processed cheese is used when a very clear cheese flow is required. As a result, it is recommended for use in block cheese based on Emmenthal or Dutch cheeses. It has an excellent ion exchange capacity and no creaming reaction. It is designed for liquid paste during cooking and a rather "elastic" final texture. view less | |
| Kasomel™ 3281 | Prayon S.A. | Kasomel™ 3281 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a melting designed for the production of cheese slices with a high fat content and a strong gloss. | |
| Kasomel™ 7070 | Prayon S.A. | Kasomel™ 7070 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is used in milk treatments. | |
| Kasomel™ A 2280 | Prayon S.A. | Kasomel™ A 2280 has a phosphates blend food grade and an appearance of hygroscopic white agglomerated powder without foreign matters. It is a melting salt designed for the production of spreadable cheese and sliceable cheese portions with medium to high f...view more Kasomel™ A 2280 has a phosphates blend food grade and an appearance of hygroscopic white agglomerated powder without foreign matters. It is a melting salt designed for the production of spreadable cheese and sliceable cheese portions with medium to high fat content. It is highly balanced composition and neutral pH turns it as a very useful too for the development of recipes with dairy proteins of various origin and quality. view less | |
| KC Flock NP Fiber W-10MG2 | Nippon Paper Industries Co., Ltd. | KC Flock NP Fiber W-10MG2 is a powdered cellulose with a bulk density of 0.33-0.39 g/cc. This product helps food products keep their shape, improve strength, water and oil retention, and adds edible fiber. KC Flock NP Fiber W-10MG2 is most commonly used a...view more KC Flock NP Fiber W-10MG2 is a powdered cellulose with a bulk density of 0.33-0.39 g/cc. This product helps food products keep their shape, improve strength, water and oil retention, and adds edible fiber. KC Flock NP Fiber W-10MG2 is most commonly used as a food additive in fishery, bakery, and ice cream applications. view less | |
| KC Flock W-100G | Nippon Paper Industries Co., Ltd. | KC Flock W-100G is a powdered cellulose with a bulk density of 0.20-0.30 g/cc. This product helps food products keep their shape, improve strength, water and oil retention, and adds edible fiber. KC Flock W-100G is most commonly used as a food additive in...view more KC Flock W-100G is a powdered cellulose with a bulk density of 0.20-0.30 g/cc. This product helps food products keep their shape, improve strength, water and oil retention, and adds edible fiber. KC Flock W-100G is most commonly used as a food additive in fishery, bakery, and ice cream applications. view less | |
| KC Flock W-200G | Nippon Paper Industries Co., Ltd. | KC Flock W-200G is a powdered cellulose with a bulk density of 0.30-0.36 g/cc. This product helps food products keep their shape, improve strength, water and oil retention, and adds edible fiber. KC Flock W-200G is most commonly used as a food additive in...view more KC Flock W-200G is a powdered cellulose with a bulk density of 0.30-0.36 g/cc. This product helps food products keep their shape, improve strength, water and oil retention, and adds edible fiber. KC Flock W-200G is most commonly used as a food additive in fishery, bakery, and ice cream applications. view less | |
| KC Flock W-250 | Nippon Paper Industries Co., Ltd. | KC Flock W-250 is a powdered cellulose with a bulk density of 0.33-0.39 g/cc. This product helps food products keep their shape, improve strength, water and oil retention, and adds edible fiber. KC Flock W-250 is most commonly used as a food additive in f...view more KC Flock W-250 is a powdered cellulose with a bulk density of 0.33-0.39 g/cc. This product helps food products keep their shape, improve strength, water and oil retention, and adds edible fiber. KC Flock W-250 is most commonly used as a food additive in fishery, bakery, and ice cream applications. view less | |
| KC Flock W-300G | Nippon Paper Industries Co., Ltd. | KC Flock W-300G is a powdered cellulose with a minimum bulk density of 0.36 g/cc. This product helps food products keep their shape, improve strength, water and oil retention, and adds edible fiber. KC Flock W-300G is most commonly used as a food additive...view more KC Flock W-300G is a powdered cellulose with a minimum bulk density of 0.36 g/cc. This product helps food products keep their shape, improve strength, water and oil retention, and adds edible fiber. KC Flock W-300G is most commonly used as a food additive in fishery, bakery, and ice cream applications. view less | |
| KC Flock W-400G | Nippon Paper Industries Co., Ltd. | KC Flock W-400G is a powdered cellulose with a minimum bulk density of 0.40 g/cc. This product helps food products keep their shape, improve strength, water and oil retention, and adds edible fiber. KC Flock W-400G is most commonly used as a food additive...view more KC Flock W-400G is a powdered cellulose with a minimum bulk density of 0.40 g/cc. This product helps food products keep their shape, improve strength, water and oil retention, and adds edible fiber. KC Flock W-400G is most commonly used as a food additive in fishery, bakery, and ice cream applications. view less | |
| KC Flock W-50 | Nippon Paper Industries Co., Ltd. | KC Flock W-50 is a powdered cellulose with a bulk density of 0.15-0.20 g/cc. This product helps food products keep their shape, improve strength, water and oil retention, and adds edible fiber. KC Flock W-50 is most commonly used as a food additive in f...view more KC Flock W-50 is a powdered cellulose with a bulk density of 0.15-0.20 g/cc. This product helps food products keep their shape, improve strength, water and oil retention, and adds edible fiber. KC Flock W-50 is most commonly used as a food additive in fishery, bakery, and ice cream applications. view less | |
| Konjac | Arthur Branwell & Co. Ltd. | Konjac is a natural plant extract that is either white or black in color. Classified as E425, it is used as an emulsifier in a variety of products, including jellies, puddings, sausages, canned meat, ice cream and frozen foods, yogurts, beverages, edible ...view more Konjac is a natural plant extract that is either white or black in color. Classified as E425, it is used as an emulsifier in a variety of products, including jellies, puddings, sausages, canned meat, ice cream and frozen foods, yogurts, beverages, edible films, noodles, cakes, biscuits, and as a substitute for gelatin. The product may not be used in confectionery owing to choking risk. view less | |
| Konjac Glucomannan | Vital-Chem Zhuhai Co.,Ltd. | Konjac Glucomannan is natural dietary fiber with a heavy molecular weight and extremely high viscosity. KGM has very high water retaining capacity, which is able to bind hydro molecules as 200 times its original volume and turn it into a viscous liquid. B...view more Konjac Glucomannan is natural dietary fiber with a heavy molecular weight and extremely high viscosity. KGM has very high water retaining capacity, which is able to bind hydro molecules as 200 times its original volume and turn it into a viscous liquid. Because of its special β-1-4 linked structure of D-glucose and D-mannose, KGM is not affected by human digestive enzymes and contributes no calories. KGM is widely used as a gelling agent, thickener, stabilizer, emulsifier and film former in food, beverage, health care and chemical industries. view less | |
| Konjac Gum | Arthur Branwell & Co. Ltd. | Konjac Gum is a natural plant extract that is either white or black in color. Classified as E425(ii), it is used as an emulsifier in a variety of products, including jellies, puddings, canned meat, ice cream and frozen foods,yogurts, beverages, edible fil...view more Konjac Gum is a natural plant extract that is either white or black in color. Classified as E425(ii), it is used as an emulsifier in a variety of products, including jellies, puddings, canned meat, ice cream and frozen foods,yogurts, beverages, edible films, noodles, cakes, biscuits, and as a substitute for gelatin. The product may not be used in confectionery due to choking risk. view less | |
| Konjac Micro Flour KM15 | Hubei Konson Konjac Gum Co.,Ltd | Konjac Micro Flour KM15 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 75%, and a viscosity of about 15000 mpa.s. It has a light odor, is a strong binding and thickening agent...view more Konjac Micro Flour KM15 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 75%, and a viscosity of about 15000 mpa.s. It has a light odor, is a strong binding and thickening agent. It is often used in ham, western-style sausage, flavoring powder, soup powder, sauce, wheat flour products, pastry, bionic food, ice cream, and beverages. view less | |
| Konjac Micro Flour KM3 | Hubei Konson Konjac Gum Co.,Ltd | Konjac Micro Flour KM3 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 60%, and a viscosity of about 3000 mpa.s. It has a light odor, is a strong binding and thickening agent. ...view more Konjac Micro Flour KM3 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 60%, and a viscosity of about 3000 mpa.s. It has a light odor, is a strong binding and thickening agent. It is often used in ham, western-style sausage, flavoring powder, soup powder, sauce, wheat flour products, pastry, bionic food, ice cream, and beverages. view less | |
| Konjac Micro Flour KM5 | Hubei Konson Konjac Gum Co.,Ltd | Konjac Micro Flour KM5 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 65%, and a viscosity of about 5000 mpa.s. It has a light odor, is a strong binding and thickening agent. ...view more Konjac Micro Flour KM5 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 65%, and a viscosity of about 5000 mpa.s. It has a light odor, is a strong binding and thickening agent. It is often used in ham, western-style sausage, flavoring powder, soup powder, sauce, wheat flour products, pastry, bionic food, ice cream, and beverages. view less | |
| Konjac Micro Flour KM8 | Hubei Konson Konjac Gum Co.,Ltd | Konjac Micro Flour KM8 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 70%, and a viscosity of about 8000 mpa.s. It has a light odor, is a strong binding and thickening agent. ...view more Konjac Micro Flour KM8 is a further refined version of konjac fine flour. This product has an off-white color, a glucomannan content of approximately 70%, and a viscosity of about 8000 mpa.s. It has a light odor, is a strong binding and thickening agent. It is often used in ham, western-style sausage, flavoring powder, soup powder, sauce, wheat flour products, pastry, bionic food, ice cream, and beverages. view less | |
| KRONOS 1171 | Kronos International, Inc. | KRONOS 1171 is an anatase pigment produced by the sulphate process. It disperses readily and has good tinting strength. This product is approved for colouring foodstuffs, pharmaceuticals, and cosmetics. | |
| KRONOS 2971 | Kronos International, Inc. | KRONOS 2971 is a rutile pigment produced by the sulphate process. It disperses readily and has good tinting strength. This product is approved for colouring foodstuffs and cosmetics. | |
| Lactase 2000L | Enzyme Supplies Limited | Lactase 2000L is a betagalactosidase enzyme preparation for the dairy and dietetics industry. It is a yellow to brown / clear to opalescent liquid. It is primarily used in the production of lactose-free milk products and also for producing creamier, sweet...view more Lactase 2000L is a betagalactosidase enzyme preparation for the dairy and dietetics industry. It is a yellow to brown / clear to opalescent liquid. It is primarily used in the production of lactose-free milk products and also for producing creamier, sweeter ice cream. The product complies with the recommended purity specifications for food grade enzymes given by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the Food Chemical Codex (FCC). view less | |
| Lemon Flavored Dessert Mix | Mavalério | Lemon Flavored Dessert Mix is a gluten-free mix of maltodextrin, dextrose, citric acid, artificial flavor and dehydrated lemon powder. This product provides a lemon flavor to pies, mousses, creams, ice creams, and pastries. Lemon Flavored Dessert Mix come...view more Lemon Flavored Dessert Mix is a gluten-free mix of maltodextrin, dextrose, citric acid, artificial flavor and dehydrated lemon powder. This product provides a lemon flavor to pies, mousses, creams, ice creams, and pastries. Lemon Flavored Dessert Mix comes in 500 gram packaging. view less | |
| Lemon-Clear High PMS # 1235C | Sensient Food Colors North America | Lemon-Clear High PMS # 1235C is a natural food coloring that is a pre-dispersed liquid. This product is used in beverages, confectionery, milk products, desserts, ice creams, margarine, and baked goods. | |
| Lemon-Clear Low PMS # 3945C | Sensient Food Colors North America | Lemon-Clear Low PMS # 3945C is a natural food coloring that is a pre-dispersed liquid. This product is used in beverages, confectionery, milk products, desserts, ice creams, margarine, and baked goods. | |
| Liquid Sucralose | Changzhou Niutang Chemical, Inc. | Liquid Sucralose is a non-caloric, high-intensity sweetener that is 600 times sweeter than sucrose. Liquid Sucralose is an intensely sweet, clear, colorless liquid made with FCC grade Niutang powder Sucralose. It functions as a nonnutritive sweetener /...view more Liquid Sucralose is a non-caloric, high-intensity sweetener that is 600 times sweeter than sucrose. Liquid Sucralose is an intensely sweet, clear, colorless liquid made with FCC grade Niutang powder Sucralose. It functions as a nonnutritive sweetener / flavor enhancer. Liquid Sucralose can only be used in applications where the product or manufactured goods has a pH of 7.0 or lower. For baked goods the pH cannot be higher than 8.0. It is used in beverages such as carbonated soft drinks, ice cream, yogurt, etc. view less | |
| Locust Bean (Carob) Gum | Arthur Branwell & Co. Ltd. | Locust Bean (Carob) Gum is a seed gum derived from milled carob seeds. It is a white to yellow-white powder. Classified as E410, the product is used as a thickener, stabilizer, gelling agent, and an emulsifier in cream cheese, meat products, ice cream, sa...view more Locust Bean (Carob) Gum is a seed gum derived from milled carob seeds. It is a white to yellow-white powder. Classified as E410, the product is used as a thickener, stabilizer, gelling agent, and an emulsifier in cream cheese, meat products, ice cream, salad dressings, and sauces. view less | |
| Locust Bean Gum | Carob | Lucust Bean Gum is a white to yellowish white, nearly odorless powder that is made from the seeds of the ceratonial siliqua tree. This natural food additive is used to stabilize, thicken and texturize a wide range of food products. It provides a nice cr...view more Lucust Bean Gum is a white to yellowish white, nearly odorless powder that is made from the seeds of the ceratonial siliqua tree. This natural food additive is used to stabilize, thicken and texturize a wide range of food products. It provides a nice creamy texture to foods, sauces and dressings. It is also is used as an agent to prevent ice crystals from forming in ice creams. view less | |
| Locust Bean Gum - 1st Quality | F Gutkind & Co Ltd | Locust Bean Gum - 1st Quality an odorless and tasteless white to yellowish white powder that is obtained from the ground endosperm of the seeds Ceratonia Siliqua L. tree. Also known as carob gum, this product functions as a gelling, thickening, stabilizin...view more Locust Bean Gum - 1st Quality an odorless and tasteless white to yellowish white powder that is obtained from the ground endosperm of the seeds Ceratonia Siliqua L. tree. Also known as carob gum, this product functions as a gelling, thickening, stabilizing, and emulsifier agent. It finds application in baked goods, dairy products, soups, sauces, frozen dairy desserts, fruit preparations, frozen fruit, salad dressing, meat products, alcoholic beverages, and breakfast cereals. view less | |
| Locust Bean Gum/ Carob Gum (LBG) | Foodchem International Corporation | Locust Bean Gum/ Carob Gum (LBG) is a galactomannan vegetable gum extracted from the seeds of the carob tree. This product appears as a white to yellow-white powder, and is often used as a thickening agent and gelling agent in food technology. It has a sw...view more Locust Bean Gum/ Carob Gum (LBG) is a galactomannan vegetable gum extracted from the seeds of the carob tree. This product appears as a white to yellow-white powder, and is often used as a thickening agent and gelling agent in food technology. It has a sweet flavor similar to chocolate, and is mainly used to sweeten ice cream, cream cheese, transparent jellies, and infant formulas as a chocolate substitute. view less | |
| Locust Bean Gum (LBG) A-03 | INCOM A S. | Locust Bean Gum (LBG) A-03 (2000 – 2200 cps) is a textural ingredient obtained from the fruit seeds of carob tree. It is standard grade and suitable for the products where both viscosity and whiteness are not important. This product can be used as a thic...view more Locust Bean Gum (LBG) A-03 (2000 – 2200 cps) is a textural ingredient obtained from the fruit seeds of carob tree. It is standard grade and suitable for the products where both viscosity and whiteness are not important. This product can be used as a thickening and stabilizing agent in ice cream, yoghurt, puddings, cream cheese, processed cheese, canned meat, confectionary, fish products, beverages, dressings, sauces, cereals, frozen foods, and dietary foods. view less | |
| Locust Bean Gum (LBG) A-01 | INCOM A S. | Locust Bean Gum (LBG) A-01 (2800 – 3000 cps) is a textural ingredient obtained from the fruit seeds of carob tree. It is top grade and suitable for the products where both high viscosity and whiteness are important. This product can be used as a thickenin...view more Locust Bean Gum (LBG) A-01 (2800 – 3000 cps) is a textural ingredient obtained from the fruit seeds of carob tree. It is top grade and suitable for the products where both high viscosity and whiteness are important. This product can be used as a thickening and stabilizing agent in ice cream, yoghurt, puddings, cream cheese, processed cheese, canned meat, confectionary, fish products, beverages, dressings, sauces, cereals, frozen foods, and dietary foods. view less | |
| Locust Bean Gum (LBG) A-02 | INCOM A S. | Locust Bean Gum (LBG) A-02 (2400- 2600 cps) is a textural ingredient obtained from the fruit seeds of carob tree. It is medium grade and suitable for the products where high viscosity is not important. This product can be used as a thickening and stabiliz...view more Locust Bean Gum (LBG) A-02 (2400- 2600 cps) is a textural ingredient obtained from the fruit seeds of carob tree. It is medium grade and suitable for the products where high viscosity is not important. This product can be used as a thickening and stabilizing agent in ice cream, yoghurt, puddings, cream cheese, processed cheese, canned meat, confectionary, fish products, beverages, dressings, sauces, cereals, frozen foods, and dietary foods. view less | |
| Locust Bean Gum (LBG) (E-410) | INCOM A S. | Locust Bean Gum (LBG) (E-410) is a textural ingredient obtained from the fruit seeds of carob tree. It imparts smooth flow properties, freeze- thaw stability and thickening. This product can be used as a thickening and stabilizing agent in ice cream, yog...view more Locust Bean Gum (LBG) (E-410) is a textural ingredient obtained from the fruit seeds of carob tree. It imparts smooth flow properties, freeze- thaw stability and thickening. This product can be used as a thickening and stabilizing agent in ice cream, yoghurt, puddings, cream cheese, processed cheese, canned meat, confectionary, fish products, beverages, dressings, sauces, cereals, frozen foods, and dietary foods. view less | |
| Lyc-O-Beta® | PLT Health Solutions | Lyc-O-Beta® is a beta-carotene based food coloring that delivers vibrant and stable color. It is available in liquid and powder forms and can be used in both water-based foods and beverages. This product can be used in a variety of applications such as so...view more Lyc-O-Beta® is a beta-carotene based food coloring that delivers vibrant and stable color. It is available in liquid and powder forms and can be used in both water-based foods and beverages. This product can be used in a variety of applications such as soft drinks, juices, puddings, panned confectionary, chewing gum, sauces, and ice cream. view less | |
| LYCASIN® 75/75 Maltitol Syrup | Roquette | LYCASIN® 75/75 Maltitol Syrup is a colourless syrup that serves as a sugar substitute. It is 75% as sweet as sucrose and contains 75% maltitol. This product is non-crystallizable, thermally stable, and non-cariogenic. Its sweet flavour and sucrose-like ph...view more LYCASIN® 75/75 Maltitol Syrup is a colourless syrup that serves as a sugar substitute. It is 75% as sweet as sucrose and contains 75% maltitol. This product is non-crystallizable, thermally stable, and non-cariogenic. Its sweet flavour and sucrose-like physicochemical properties make it ideal for an array of applications, including confectioneries, chewing gum, chocolates, cereal bars, biscuits, pastries, and ice cream. view less | |
| LYCASIN® 80/55 Maltitol Syrup | Roquette | LYCASIN® 80/55 Maltitol Syrup is a colourless syrup that serves as a sugar substitute. It is 80% as sweet as sucrose and contains 55% maltitol. This product is non-crystallizable, thermally stable, and non-cariogenic. Its sweet flavour and sucrose-like ph...view more LYCASIN® 80/55 Maltitol Syrup is a colourless syrup that serves as a sugar substitute. It is 80% as sweet as sucrose and contains 55% maltitol. This product is non-crystallizable, thermally stable, and non-cariogenic. Its sweet flavour and sucrose-like physicochemical properties make it ideal for an array of applications, including confectioneries, chewing gum, chocolates, cereal bars, biscuits, pastries, and ice cream. view less | |
| LYCASIN® 85/55 Maltitol Syrup | Roquette | LYCASIN® 85/55 Maltitol Syrup is a colourless syrup that serves as a sugar substitute. It is 85% as sweet as sucrose and contains 55% maltitol. This product is non-crystallizable, thermally stable, and non-cariogenic. Its sweet flavour and sucrose-like ph...view more LYCASIN® 85/55 Maltitol Syrup is a colourless syrup that serves as a sugar substitute. It is 85% as sweet as sucrose and contains 55% maltitol. This product is non-crystallizable, thermally stable, and non-cariogenic. Its sweet flavour and sucrose-like physicochemical properties make it ideal for an array of applications, including confectioneries, chewing gum, chocolates, cereal bars, biscuits, pastries, and ice cream. view less | |
| LYCASIN® HBC Maltitol Syrup | Roquette | LYCASIN® HBC Maltitol Syrup is a colourless syrup that serves as a sugar substitute. It is 75% as sweet as sucrose and contains 55% maltitol. It is non-crystallizable, thermally stable, and non-cariogenic. While very suitable for a variety of applications...view more LYCASIN® HBC Maltitol Syrup is a colourless syrup that serves as a sugar substitute. It is 75% as sweet as sucrose and contains 55% maltitol. It is non-crystallizable, thermally stable, and non-cariogenic. While very suitable for a variety of applications - including cereal bars, chewing gum, and ice cream - this product is designed specifically for use in hard-boiled candy. view less | |
| Maldexel® Liquid Maltodextrin | Tereos | Maldexel® Liquid Maltodextrin is obtained by the hydrolysis of starch. It is a transparent to light yellow liquid that has a light, sweet taste, and it has a high viscosity, inhibits crystallization, and can be used as a bulking agent. This product can be...view more Maldexel® Liquid Maltodextrin is obtained by the hydrolysis of starch. It is a transparent to light yellow liquid that has a light, sweet taste, and it has a high viscosity, inhibits crystallization, and can be used as a bulking agent. This product can be used in the production of infant food, ice cream and sorbet, soft drinks, coffee creamers, sports nutrition, and flavorings. It is used in functional foods and nutrition applications. view less | |
| Maleic Acid | Shanghai Yancui Import and Export Corporation | Maleic Acid is otherwise known as cis-butenedioic acid. This product appears as white crystals with good stability, dissolving easily in water and alcohol. It can be used as an acidulant in syrups, ready teas, orange juice, sports beverages, and other for...view more Maleic Acid is otherwise known as cis-butenedioic acid. This product appears as white crystals with good stability, dissolving easily in water and alcohol. It can be used as an acidulant in syrups, ready teas, orange juice, sports beverages, and other fortified syrups and foods. view less | |
| Malic Acid Coarse, EU | Bartek Ingredients Inc. | Malic Acid Coarse, EU is a food grade DL-Malic Acid that is EU No 231/2012 compliant. It appears as a white or nearly white crystal with a smooth tart taste. Malic acid's synergism with certain food ingredients and flavours makes it a versatile and flexib...view more Malic Acid Coarse, EU is a food grade DL-Malic Acid that is EU No 231/2012 compliant. It appears as a white or nearly white crystal with a smooth tart taste. Malic acid's synergism with certain food ingredients and flavours makes it a versatile and flexible acid of choice to create new taste sensations and to add new twists to existing products. view less | |
| Malic Acid Powder, EU | Bartek Ingredients Inc. | Malic Acid Powder, EU is a food grade DL-Malic Acid that is EU No 231/2012 compliant. It appears as a white or nearly white crystalline powder granules with a smooth tart taste. Malic acid's synergism with certain food ingredients and flavours makes it a ...view more Malic Acid Powder, EU is a food grade DL-Malic Acid that is EU No 231/2012 compliant. It appears as a white or nearly white crystalline powder granules with a smooth tart taste. Malic acid's synergism with certain food ingredients and flavours makes it a versatile and flexible acid of choice to create new taste sensations and to add new twists to existing products. view less | |
| Malic Acid Powder, NF-PhEur Grade | Bartek Ingredients Inc. | Malic Acid Powder, NF-PhEur Grade is a NF/USP and PhEur GRADE compliant DL-Malic Acid that appears as a white or nearly white crystal with a smooth tart taste. Malic acid's synergism with certain food ingredients and flavours makes it a versatile and flex...view more Malic Acid Powder, NF-PhEur Grade is a NF/USP and PhEur GRADE compliant DL-Malic Acid that appears as a white or nearly white crystal with a smooth tart taste. Malic acid's synergism with certain food ingredients and flavours makes it a versatile and flexible acid of choice to create new taste sensations and to add new twists to existing products. view less | |
| Malic Acid Regular, EU | Bartek Ingredients Inc. | Malic Acid Regular, EU is a food grade DL-Malic Acid that is EU No 231/2012 compliant. It appears as a white or nearly white crystal with a smooth tart taste. Malic acid's synergism with certain food ingredients and flavours makes it a versatile and flexi...view more Malic Acid Regular, EU is a food grade DL-Malic Acid that is EU No 231/2012 compliant. It appears as a white or nearly white crystal with a smooth tart taste. Malic acid's synergism with certain food ingredients and flavours makes it a versatile and flexible acid of choice to create new taste sensations and to add new twists to existing products. view less | |
| Malic Acid Regular, NF-PhEur Grade | Bartek Ingredients Inc. | Malic Acid Regular, NF-PhEur Grade is a NF/USP and PhEur GRADE compliant DL-Malic Acid that appears as a white or nearly white crystal with a smooth tart taste. Malic acid's synergism with certain food ingredients and flavours makes it a versatile and fle...view more Malic Acid Regular, NF-PhEur Grade is a NF/USP and PhEur GRADE compliant DL-Malic Acid that appears as a white or nearly white crystal with a smooth tart taste. Malic acid's synergism with certain food ingredients and flavours makes it a versatile and flexible acid of choice to create new taste sensations and to add new twists to existing products. view less | |
| Malitol | Shandong Longlive Bio-Technology Co., Ltd | Maltitol is a refined disaccharide alcohol made from starch through the process of hydrolysis and hydrogenation. It is a colorless, transparent, viscid thick liquid with neutral reaction. It is easily soluble in water, and its sweetness is slightly lower ...view more Maltitol is a refined disaccharide alcohol made from starch through the process of hydrolysis and hydrogenation. It is a colorless, transparent, viscid thick liquid with neutral reaction. It is easily soluble in water, and its sweetness is slightly lower than that of sucrose. view less | |
| Maltitol Crystal | Foodchem International Corporation | Maltitol Crystal is made from super-high malt syrup, and has a pure sweet taste. It is often used in ice cream as a sweetener and to prolong shelf life. | |
| Maltitol Solution | Meelunie B.V. | Maltitol Solution is a colorless, odorless, clear, viscous liquid. It functions as a fat-replacer and reduced-calorie sweetener for food. It is used in baked goods, diet foods, ice cream, diet drinks, candies, and chocolates. | |
| Maltodextrin | Shandong Longlive Bio-Technology Co., Ltd | Maltodextrin has good liquidity, no odor, and almost no sweetness. It has good solubility, moderate viscosity, low hygroscopic, and not easy to clot. It is an excellent carrier for all sorts of sweetener, fragrance, and filler. | |
| Maltodextrin | Sure Chemical | Maltodextrin is a white colored food additive with no particular smell. This product has good stability against recrystallization and improves the shape and structure of food. It is used in egg products, high energy drinks, beer, ice cream, jam, and cakes...view more Maltodextrin is a white colored food additive with no particular smell. This product has good stability against recrystallization and improves the shape and structure of food. It is used in egg products, high energy drinks, beer, ice cream, jam, and cakes. view less | |
| Maltodextrin (MD) | Kailu Ever Brilliance Biotechnology Co., Ltd. | Maltodextrin (MD) is a white to light yellow colored, non-crystal powder that is derived from purified corn starch. This product is most commonly used as a stabilizing and foaming agent in crackers, candies, ice cream, and puddings. | |
| Maltodextrine 10 DE (16141) | Dutch Organic International Trade | Maltodextrine 10 DE (16141) is an organic white fine powder with a very light sweet flavor and a neutral aroma. Its country of origin is Belgium and is an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians. It's applications are in ...view more Maltodextrine 10 DE (16141) is an organic white fine powder with a very light sweet flavor and a neutral aroma. Its country of origin is Belgium and is an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians. It's applications are in biscuits, cereal bars, confectionery, sauces, ice cream, cereals, baby food preparation, and powdered sports drinks. view less | |
| Maltol | Shandong Longlive Bio-Technology Co., Ltd | Maltol have a characteristic caramel-butterscotch odor and suggestive of a fruity-strawberry aroma in dilute solution. One gram dissolves in about 80ml of water, in 21ml of ethanol, in 80ml of glycerin and in 28ml of propylene glycol. It is applied in ...view more Maltol have a characteristic caramel-butterscotch odor and suggestive of a fruity-strawberry aroma in dilute solution. One gram dissolves in about 80ml of water, in 21ml of ethanol, in 80ml of glycerin and in 28ml of propylene glycol. It is applied in soft drinks, ice cream and ice foods, candy, pudding, and fragrance intensifier. view less | |
| Mandarin High PMS # 1235C | Sensient Food Colors North America | Mandarin High PMS # 1235C is a natural food coloring that is a pre-dispersed liquid. This product is used in beverages, confectionery, milk products, desserts, ice creams, margarine, and baked goods. | |
| Mandarin Low PMS # 7404C | Sensient Food Colors North America | Mandarin Low PMS # 7404C is a natural food coloring that is a pre-dispersed liquid. This product is used in beverages, confectionery, milk products, desserts, ice creams, margarine, and baked goods. | |
| Mandarin Med PMS # 123C | Sensient Food Colors North America | Mandarin Med PMS # 123C is a natural food coloring that is a pre-dispersed liquid. This product is used in beverages, confectionery, milk products, desserts, ice creams, margarine, and baked goods. |
