| Oat Fibre SANACEL® Oat 300 | CFF | SANACEL® Oat 300 is a cellulosic and water insoluble fiber, which is produced by a particularly gentle production from oat husk. It has a particle size of 300 µm. | |
| Oat Fibre SANACEL® Oat 30G | CFF | SANACEL® Oat 30 G is obtained from fibre-rich parts of the oat plant. The vegetable parts are cleaned, purified and milled in several steps. The dietary fibre appears as a cream white granular micropowder and is neutral in taste and odour. | |
| Oat Fibre SANACEL® Oat 50 | CFF | SANACEL® Oat 50 is obtained from fibre-rich parts of the oat plant. The vegetable parts are cleaned, purified and milled in several steps. Thedietary fibre appears as a cream white micropowder and is neutral in taste and odour. It has a particle size of 5...view more SANACEL® Oat 50 is obtained from fibre-rich parts of the oat plant. The vegetable parts are cleaned, purified and milled in several steps. Thedietary fibre appears as a cream white micropowder and is neutral in taste and odour. It has a particle size of 50 µm. view less | |
| Oat Fibre SANACEL® Oat 90 | CFF | SANACEL® Oat 90 is obtained from fibre-rich parts of the oat plant. The vegetable parts are cleaned, purified and milled in several steps. The dietary fibre appears as a cream white micropowder and is neutral in taste and odour. It has a particle size of ...view more SANACEL® Oat 90 is obtained from fibre-rich parts of the oat plant. The vegetable parts are cleaned, purified and milled in several steps. The dietary fibre appears as a cream white micropowder and is neutral in taste and odour. It has a particle size of 90 µm. view less | |
| Onion granulate 1 mm | Friedrich Ingredients | Onion granulate 1 mm is a cream-white granulate with a generic odor and taste. Onion granulate finds many food applications, including burgers, minced meats, ready meals and salads. | |
| Onion kibbled | Friedrich Ingredients | Onion kibbled is a light colored coarsely textured sieved and cleaned product with a generic odor, color, and taste. Kibbled onions finds application in many food preparations, including burgers, minced meat, soups, sauces and other prepared foods. | |
| Onion Mettwurst | Friedrich Ingredients | Onion Mettwurst is a light beige powder with an onion and pepper taste. It is used as a seasoning and finds application in uncooked, spreadable dry sausage, such as Braunschweiger, Teewurst (Tea Sausage) and Mettwurst. It contains ingredients to keep the...view more Onion Mettwurst is a light beige powder with an onion and pepper taste. It is used as a seasoning and finds application in uncooked, spreadable dry sausage, such as Braunschweiger, Teewurst (Tea Sausage) and Mettwurst. It contains ingredients to keep the sausage spreadable. view less | |
| Onion powder (cleaned) | Friedrich Ingredients | Onion powder (cleaned) is dehydrated onion powder used for food. It is an off-white to beige powder with a typical onion and garlic flavor. This dehydrated onion powder finds application in many food applications, including sausage and ready meals. | |
| Opti.Form® Ace P13 | Corbion | Opti.Form® Ace P13 consists of potassium lactate, the potassium salt of natural L-Lactic acid, which is produced by fermentation of sugar and sodium diacetate. Opti.Form® Ace P13 can replace Opti.Form® PD4 in a wide variety of low to medium moisture cured...view more Opti.Form® Ace P13 consists of potassium lactate, the potassium salt of natural L-Lactic acid, which is produced by fermentation of sugar and sodium diacetate. Opti.Form® Ace P13 can replace Opti.Form® PD4 in a wide variety of low to medium moisture cured RTE meat items, including hot dogs, bologna and ham. Opti.Form® Ace P13 does contribute a slightly higher (though minimal) level of sodium to your finished product. view less | |
| Opti.Form® Ace P40 | Corbion | Opti.Form® Ace P40 belongs to Purac’s Opti.Form line of products which are the gold standard in Listeria control. Opti.Form® Ace P40 is a liquid blend of potassium acetate and potassium lactate, avoiding all sodium contribution to your finished product. O...view more Opti.Form® Ace P40 belongs to Purac’s Opti.Form line of products which are the gold standard in Listeria control. Opti.Form® Ace P40 is a liquid blend of potassium acetate and potassium lactate, avoiding all sodium contribution to your finished product. Opti.Form® Ace P40 enables you to increase your existing levels of safety or reducing cost of safety ingredients up to ±50%. Opti.Form® Ace P40 is recommended for use in a variety of cured and uncured RTE meat products. Due to its mild flavor and ability to be used at higher levels it should be your product of choice for uncured items and those in which extra protection is needed. view less | |
| Opti.Form® PD 4 Ultra | Corbion | Opti.Form PD 4 Ultra is a flavor and odor improved formulation based on potassium lactate, the potassium salt of natural L-Lactic acid, which is produced by fermentation of sugar. It has good antimicrobial properties. Opti.Form PD 4 Ultra is a formulation...view more Opti.Form PD 4 Ultra is a flavor and odor improved formulation based on potassium lactate, the potassium salt of natural L-Lactic acid, which is produced by fermentation of sugar. It has good antimicrobial properties. Opti.Form PD 4 Ultra is a formulation of L-potassium lactate and food grade sodium di-acetate. view less | |
| Opti.Form® PD Plus | Corbion | Opti.Form® PD Plus is based on potassium lactate, the potassium salt of natural L-Lactic acid, which is produced by fermentation of sugar. The product is highly concentrated. It has a mildly saline taste and good antimicrobial properties. Opti.Form® PD Pl...view more Opti.Form® PD Plus is based on potassium lactate, the potassium salt of natural L-Lactic acid, which is produced by fermentation of sugar. The product is highly concentrated. It has a mildly saline taste and good antimicrobial properties. Opti.Form® PD Plus is a formulation of L-potassium lactate and food grade sodium di-acetate. Opti.Form® Plus is part of a new generation of high- concentration potassium lactate and potassium lactate/diacetate blends. Through new processing technologies, Purac is able to produce potassium lactate and its Opti.Form blend with the highest assay available in the market. This patented technology also results in the cleanest flavor profile for potassium lactates on the market today. No flavor enhancers are added. view less | |
| Opti.Form® Powder Ace S61 | Corbion | Opti.Form® Powder Ace S61 is a powder blend of sodium lactate, sodium acetate and sodium diacetate. With its highly effective combination of antimicrobials, you are able to save cost up to ±50% while experiencing the advantages of a powder formulation. ...view more Opti.Form® Powder Ace S61 is a powder blend of sodium lactate, sodium acetate and sodium diacetate. With its highly effective combination of antimicrobials, you are able to save cost up to ±50% while experiencing the advantages of a powder formulation. Opti.Form® Powder Ace S61 can be used to an addition level of 0.65%. Above that, the level of sodium diacetate will exceed the regulatory use level of 0.25%. Opti.Form® Powder Ace S 61 is recommended for use in cured and uncured RTE meat items in which a powdered product will provide a benefit. Addition level is lower than liquid equivalents, ranging from 0.4- 0.65%. view less | |
| Opti.Form® Pro P24 | Corbion | Opti.Form® Pro P24 is the first generation of antimicrobial blends developed to contain sodium propionate. This blend of potassium acetate and sodium propionate allows you to match existing safety levels of your products while reducing cost up to ±75%. Pr...view more Opti.Form® Pro P24 is the first generation of antimicrobial blends developed to contain sodium propionate. This blend of potassium acetate and sodium propionate allows you to match existing safety levels of your products while reducing cost up to ±75%. Propionate and acetate are highly effective inhibitors of Listeria growth. Opti.Form® Pro P24 enables you to achieve or exceed existing safety levels over 120 days. Opti.Form® Pro P24 can be used in both cured and uncured RTE meat items with a full flavor profile. Sodium propionate can contribute a sweet or musky flavor so seasoning blends may need to be adjusted. Opti.Form® Pro P24 at 0.8-1.5% can replace traditional lactate/diacetate inhibitors, resulting in decreased level of solids contributed to the meat formulation. view less | |
| Opti.Form® SD 4 | Corbion | Opti.Form® SD 4 is based on sodium lactate, the sodium salt of natural L-Lactic acid, which is produced by fermentation of sugar. It has a mildly saline taste, good antimicrobial properties, and neutral pH. Opti.Form® SD 4 is a formulation of L-sodium lac...view more Opti.Form® SD 4 is based on sodium lactate, the sodium salt of natural L-Lactic acid, which is produced by fermentation of sugar. It has a mildly saline taste, good antimicrobial properties, and neutral pH. Opti.Form® SD 4 is a formulation of L-sodium lactate and food-grade sodium di-acetate. Opti.Form® ingredients are most often used in cured and uncured cooked meat products, such as frankfurters, hams and smoked sausages. Opti.Form® can also be used in fresh meat products in certain countries, depending upon local regulations. In fresh meats, Opti.Form® will inhibit the growth of both spoilage and pathogenic microorganisms and may provide additional benefits of enhancing and increasing fresh meat color. view less | |
| Oregano rubbed | Friedrich Ingredients | Oregano rubbed is green-brownish powder that has a spicy, strong herb taste with rubbed leaves texture. It is choice quality for all kinds of Italian and Mediterranean dishes, including pizza and pasta, but also for cheese products, roasts, fish, mussels,...view more Oregano rubbed is green-brownish powder that has a spicy, strong herb taste with rubbed leaves texture. It is choice quality for all kinds of Italian and Mediterranean dishes, including pizza and pasta, but also for cheese products, roasts, fish, mussels, salads, soups and vegetables, as well as many marinades and sausage seasonings. view less | |
| Oriental Classic | Friedrich Ingredients | Oriental Classic is a coarse, red decor seasoning blend of herbs and spices with dominant flavors of sesame and curry. It contains salt and is used to add value to many dishes and convenience foods as well as to add flavor and appeal to sausage specialtie...view more Oriental Classic is a coarse, red decor seasoning blend of herbs and spices with dominant flavors of sesame and curry. It contains salt and is used to add value to many dishes and convenience foods as well as to add flavor and appeal to sausage specialties. view less | |
| Papain | Foodchem International Corporation | Papain is made from papayas, and appears as a white to tan powder. It is used as a meat tenderizer breaking down tough meat fibers. | |
| Papain S-500 | Enzyme Supplies Limited | Papain S-500 is a purified proteolytic enzyme preparation that is obtained from the fruit ‘Papaya carica’. Papain S-500 is an endo-peptidase that degrades high molecular proteins into low molecular peptides and amino acids. Due to the botanical origin and...view more Papain S-500 is a purified proteolytic enzyme preparation that is obtained from the fruit ‘Papaya carica’. Papain S-500 is an endo-peptidase that degrades high molecular proteins into low molecular peptides and amino acids. Due to the botanical origin and to its activity over a wide pH range, Papain S-500 is used extensively in the industry to produce highly soluble proteins and flavoured protein hydrolysates. It is commonly used in yeast extract autolysis, chill proofing of beer, meat tenderizers, marinades, peptone production, and pet foods. view less | |
| Paprika | Cybercolors Ltd. | Paprika is a spice made from ground, dried fruits of the chili pepper. It is used to prepare oil preparations and water miscible liquids. This product is mostly used in seasonings, meats, and poultry. | |
| Paprika 3,000 (liquid) | Friedrich Ingredients | Paprika 3,000 (liquid) is a red aroma concentrate for food as well as a liquid natural coloring agent for all food products that has a sweet paprika sweet. This product is made from sweetener sorbitol, coloring paprika extract, vegetable oil, and an emuls...view more Paprika 3,000 (liquid) is a red aroma concentrate for food as well as a liquid natural coloring agent for all food products that has a sweet paprika sweet. This product is made from sweetener sorbitol, coloring paprika extract, vegetable oil, and an emulsifier. Paprika 3,000 (liquid) is used to add natural color to sausage, meats, soups, sauces and other food products. view less | |
| Paprika Delicatess 120 ASTA | Friedrich Ingredients | Paprika Delicatess 120 ASTA is a fine powder with fruity-sweet taste. It is a highly red paprika that finds application in many food products, including salami, ready meals, soups, sauces and others. It is a natural coloring agent. | |
| Paprika Extract 40.000 CU | Friedrich Ingredients | Paprika Extract 40.000 CU is a red liquid with a dominant flavor of paprika and a viscosity like edible oil. This product is very concentrated and is used as a flavoring and coloring agent in a variety of food applications. It works best when pre-mixed wi...view more Paprika Extract 40.000 CU is a red liquid with a dominant flavor of paprika and a viscosity like edible oil. This product is very concentrated and is used as a flavoring and coloring agent in a variety of food applications. It works best when pre-mixed with spices. view less | |
| Paprika flakes green 2-3 mm | Friedrich Ingredients | Paprika flakes green 2-3 mm is composed of green flakes and coarse granules. This products is made from selected, finest quality green, dried paprika flakes, and it is used to add value to many food and meat products. | |
| Paprika flakes green 9x9 mm | Friedrich Ingredients | Paprika flakes green 9x9 mm is a green, coarse granule with a typical taste and odor. They are used to add value to many different food and meat applications. | |
| Paprika flakes red 3 mm | Friedrich Ingredients | Paprika flakes red 3 mm is selected from the finest quality red paprika flakes, dried, ranging from 2mm - 3mm. This product is designed to add value to many food and meat products. | |
| Paprika flakes red/green 9x9 mm | Friedrich Ingredients | Paprika flakes red/green 9x9 mm is a blend of red and green paprika flakes and granules. They are used to add value to many food and meat products. | |
| Paprika granulate red/green 3 mm | Friedrich Ingredients | Paprika granulate red/green 3 mm is a blend of red and green paprika flakes and granules. This product is selected from the finest quality red/green paprika and ranges from 2mm-3mm. It is used to add value to many food and meat products. | |
| Paprika hot | Friedrich Ingredients | Paprika hot is a brown-red, fine powder with a strong, hot odor and a hot, fruity taste. Hot paprika powder is used to flavor and color food products, including sausage and other processed meat products, soups, sauces and ready meals. | |
| Paprika Oleoresin | F Gutkind & Co Ltd | Paprika Oleoresin is a dark red viscous liquid obtained by solvent extraction of the dried pods of the Capsicum annum L. that can be dispersed on dried or liquid carriers such as salt, dextrose, edible oils, lecithin, and benzyl alcohol, etc. With a woody...view more Paprika Oleoresin is a dark red viscous liquid obtained by solvent extraction of the dried pods of the Capsicum annum L. that can be dispersed on dried or liquid carriers such as salt, dextrose, edible oils, lecithin, and benzyl alcohol, etc. With a woody, paprika odor and the light, sweet flavor of paprika, this coloring and flavoring agent finds application as a sweetener and spice for meats and sauces. view less | |
| Paprika (PR-EW301) | Yaegaki Bio-Industry, Inc. | Paprika (PR-EW301) is an orange water-soluble liquid. This product has a concentration of 450 (E10%) and provides a natural orange color. It is used to color fat and oil products, sauces, seasonings, and surimi seafood. | |
| Paprika (PR-EW501) | Yaegaki Bio-Industry, Inc. | Paprika (PR-EW501) is an orange water-soluble liquid. This product has a concentration of 380 (E10%) and provides a natural orange color. It is used to color fat and oil products, sauces, seasonings, and surimi seafood. | |
| Paprika (PR-EW601) | Yaegaki Bio-Industry, Inc. | Paprika (PR-EW601) is an orange water-soluble liquid. This product has a concentration of 450 (E10%) and provides a natural orange color. It is used to color fat and oil products, sauces, seasonings, and surimi seafood. | |
| Paprika (PR-OS100) | Yaegaki Bio-Industry, Inc. | Paprika (PR-OS100) is an orange oil-soluble liquid. This product has a concentration of 100,000 CU and provides a natural orange color. It is used to color fat and oil products, sauces, seasonings, and surimi seafood. | |
| Paprika (PR-OS150) | Yaegaki Bio-Industry, Inc. | Paprika (PR-OS150) is an orange oil-soluble liquid. This product has a concentration of 150,000 CU and provides a natural orange color. It is used to color fat and oil products, sauces, seasonings, and surimi seafood. | |
| Paprika (PR-WS301) | Yaegaki Bio-Industry, Inc. | Paprika (PR-WS301) is an orange water-soluble liquid. This product has a concentration of 160 (E10%) and provides a natural orange color. It is used to color fat and oil products, sauces, seasonings, and surimi seafood. | |
| Paprika sweet | Friedrich Ingredients | Paprika sweet is a light red powder with an aromatic to paprika taste. This paprika finds use in many food products, including salami, ready meals, soups, sauces and others. It is an effective natural coloring agent. | |
| Pepper black granulate (Fine) | Friedrich Ingredients | Pepper black granulate (fine) is a dark granulate dust-free pepper product with pepper flavor. This pepper has been double cleaned and sieved. It is used to add value and finds applications in sausage and meat products. | |
| Pepper black ground | Friedrich Ingredients | Pepper black ground is a fine, gray/black powder with a hot, typical, and aromatic flavor. This pepper is double cleaned and sieved. It is used for dark sauces, soups, roasts and sausage seasonings. | |
| Pepper black, whole | Friedrich Ingredients | Pepper black, whole is comprised of brownish to black whole corns with a typical, hot, and burning taste. This pepper is double cleaned and sieved and is highly aromatic. Unground black pepper is used for brines, most meat, game and fish dishes, and for p...view more Pepper black, whole is comprised of brownish to black whole corns with a typical, hot, and burning taste. This pepper is double cleaned and sieved and is highly aromatic. Unground black pepper is used for brines, most meat, game and fish dishes, and for practically all sausage seasonings. view less | |
| Pepper white broken | Friedrich Ingredients | Pepper white broken is comprised of beige-grey granules with a hot and typical flavor. This pepper has a uniform corn size of 0.7mm-2.mm. It is used to add value and finds application in meat and sausage products. | |
| Pepper white fine ground | Friedrich Ingredients | Pepper white fine ground is a white to light gray fine powder with a hot, typical, aromatic, and pepper flavor. This pepper has been double cleaned and sieved. It finds application in light sauces, soups, and most sausage seasonings. | |
| Pepper white granulate (fine) | Friedrich Ingredients | Pepper white granulate (fine) is comprised of gray-white granules with a pepper and hot flavor. This pepper has been double cleaned and sieved. It is used to add value and finds application in sausage and meat products as well as light sauces and soups. | |
| Pepper white ground | Friedrich Ingredients | Pepper white ground is a white to light gray fine powder with a hot, typical, aromatic and pepper flavor. This pepper has been double cleaned and sieved. It finds application in light sauces, soups, most sausage seasonings. | |
| Pepper white, whole | Friedrich Ingredients | Pepper white, whole is a grayish-white to yellowish corn with stripes with hot and peppery dominant flavors. This pepper is double cleaned and sieved. It is highly aromatic. Unground white pepper is used for brines. Ground white pepper is used for most me...view more Pepper white, whole is a grayish-white to yellowish corn with stripes with hot and peppery dominant flavors. This pepper is double cleaned and sieved. It is highly aromatic. Unground white pepper is used for brines. Ground white pepper is used for most meat, poultry and fish dishes, and practically for all sausage seasonings. view less | |
| Pie Jelly Mix (Gelatine) | Arthur Branwell & Co. Ltd. | Pie Jelly Mix (Gelatine) is a gelatine based, powdered blend. The product fills airholes and gaps in filling, and prevents shrinkage and drying out of the filling during baking. It is used in muffins, dough, topped breadss, savoury biscuits, toppings,fill...view more Pie Jelly Mix (Gelatine) is a gelatine based, powdered blend. The product fills airholes and gaps in filling, and prevents shrinkage and drying out of the filling during baking. It is used in muffins, dough, topped breadss, savoury biscuits, toppings,fillings,glazes,pastry,morning goods,flans.picnic, cold eating pork pie, meat pies,in-flight foods view less | |
| Plantéria™ CF | Handary | Plantéria™ CF is a water-soluble extract of citrus fruits based on GRAS ingredients of glycerine, bioflavonoids, polyphenols and ascorbic acid, and is mainly used as a multi-hurdle preservation ingredient in a variety of foods. This product allows cont...view more Plantéria™ CF is a water-soluble extract of citrus fruits based on GRAS ingredients of glycerine, bioflavonoids, polyphenols and ascorbic acid, and is mainly used as a multi-hurdle preservation ingredient in a variety of foods. This product allows control over challenging spoilage yeasts, molds, Grampositive and Gram-negative bacteria, it improves oxidative stability, it is a multi-component system that provides robust efficacy and has a natural, sustainable solution with a clean label. view less | |
| Plasma Protein (Comminuted Cooked Meat) (Concentrated Frozen Plasma) | Sonac B.V. | Plasma Protein (Comminuted Cooked Meat) (Concentrated Frozen Plasma) is a food additive that is applied to cooked meat products, such as luncheon meat, frankfurters, bologna, and mortadella. It helps reduce the risk of jelly and fat separation which occur...view more Plasma Protein (Comminuted Cooked Meat) (Concentrated Frozen Plasma) is a food additive that is applied to cooked meat products, such as luncheon meat, frankfurters, bologna, and mortadella. It helps reduce the risk of jelly and fat separation which occurs during cooking. Its properties include high solubility, gelling upon heating, as well strong binding and emulsifying properties. view less | |
| Plasma Protein (Comminuted Cooked Meat) (Powder) | Sonac B.V. | Plasma Protein (Comminuted Cooked Meat) (Powder) is a food additive that is applied to cooked meat products, such as luncheon meat, frankfurters, bologna, and mortadella. It helps reduce the risk of jelly and fat separation which occurs during cooking. It...view more Plasma Protein (Comminuted Cooked Meat) (Powder) is a food additive that is applied to cooked meat products, such as luncheon meat, frankfurters, bologna, and mortadella. It helps reduce the risk of jelly and fat separation which occurs during cooking. Its properties include high solubility, gelling upon heating, as well strong binding and emulsifying properties. view less | |
| Plasma Protein (Cooked Ham) (Concentrated Frozen Plasma) | Sonac B.V. | Plasma Protein (Cooked Ham) (Concentrated Frozen Plasma) is a food additive that is applied to cooked ham. It helps lessen the cooking loss and can be used as a meat replacement. Its properties include high solubility, gelling upon heating, as well strong...view more Plasma Protein (Cooked Ham) (Concentrated Frozen Plasma) is a food additive that is applied to cooked ham. It helps lessen the cooking loss and can be used as a meat replacement. Its properties include high solubility, gelling upon heating, as well strong binding and emulsifying properties. view less | |
| Plasma Protein (Cooked Ham) (Powder) | Sonac B.V. | Plasma Protein (Cooked Ham) (Powder) is a food additive that is applied to cooked ham. It helps lessen the cooking loss and can be used as a meat replacement. Its properties include high solubility, gelling upon heating, as well strong binding and emulsif...view more Plasma Protein (Cooked Ham) (Powder) is a food additive that is applied to cooked ham. It helps lessen the cooking loss and can be used as a meat replacement. Its properties include high solubility, gelling upon heating, as well strong binding and emulsifying properties. view less | |
| Plasmapowder FG/FG+ | Sonac B.V. | Plasmapowder FG/FG+ is a product for the cold set binding of fresh meat. It contains Fibrinogen which combines with the naturally occurring meat component, Thrombin, to help further bind meat. With meat products, it lowers the cooking loss after frying or...view more Plasmapowder FG/FG+ is a product for the cold set binding of fresh meat. It contains Fibrinogen which combines with the naturally occurring meat component, Thrombin, to help further bind meat. With meat products, it lowers the cooking loss after frying or roasting. It is used as a food additive in meat products due to these binding properties as well as its ability to add juiciness to products. view less | |
| Polyglycerol Esters of Fatty Acids (PGE) | Foodchem International Corporation | Polyglycerol Esters of Fatty Acids (PGE) is a cream to light yellow powders or beads, that is widely used as an emulsifier in food production. As a preservative it is used in bread, cake, biscuit and meat product to prevent starch aging and extend shelf l...view more Polyglycerol Esters of Fatty Acids (PGE) is a cream to light yellow powders or beads, that is widely used as an emulsifier in food production. As a preservative it is used in bread, cake, biscuit and meat product to prevent starch aging and extend shelf life. As an emulsifier it is used in toffee, chocolate and oil to enhance emusification and increase elasticity and prevent deformation. As bacteriostatic agents it is used in meat product to inhibit bacteria and extend shelf life. view less | |
| Polylysine | ProFood International, Inc. | Polylysine is a natural, slightly bitter, hydroscopic, water-soluble, light yellow powder. This product is most commonly used in food additive and food preservative applications. | |
| Potassium Citrate | Anhui BBCA International Co., Ltd. | Potassium Citrate appears as a white crystal. It is a sequestrant and a buffer that is slightly hygroscopic. It can be used in processed cheese, puddings, and meat products. | |
| Potassium Citrate | Ronas Chemicals Ind.Co.,Ltd. | Potassium Citrate is a colorless or white crystalline powder with a salty taste, and is used as an acidity regulator and firming agent in jelly, pudding, processed cheese, meat products, etc. | |
| Potassium Citrate | Wuhan Golden Wing Industry & Trade Co., Ltd | Potassium Citrate is a colorless crystal or crystalline powder. This product acts as a buffering agent, chelate agent, stabilizer, emulsifier and flavor regulator. Potassium Citrate is used in jams, jellies, meat, tinned pastry, cheese and other dairy pro...view more Potassium Citrate is a colorless crystal or crystalline powder. This product acts as a buffering agent, chelate agent, stabilizer, emulsifier and flavor regulator. Potassium Citrate is used in jams, jellies, meat, tinned pastry, cheese and other dairy products. view less | |
| Potassium Sorbate | Anhui BBCA International Co., Ltd. | Potassium Sorbate appears as white granules and is commonly used as a food preservative. This product is used to preserve such foods as cheese, wine, meats and dried fruits. | |
| Potassium Sorbate | Hangzhou Sanhe USA Inc. | Potassium Sorbate is commonly regarded as a non-toxic, high effective preservative. It is synthesized from sorbic acid and potassium carbonate. It is a white powder with good heat stability. It acts as a preservative, inhibiting the growth of mold and b...view more Potassium Sorbate is commonly regarded as a non-toxic, high effective preservative. It is synthesized from sorbic acid and potassium carbonate. It is a white powder with good heat stability. It acts as a preservative, inhibiting the growth of mold and bacteria. view less | |
| Potassium Sorbate | Tengzhou Aolong Chemical Co., Ltd. | Potassium Sorbate is a white to light yellow colored, scaly, crystal, crystalline, or granular powder. This product is most commonly used as an anti-mildew agent in sauce, vinegar, jam, juice, wine, fruit, soda, meat, egg, fish, and poultry applications. | |
| Potassium Sorbate | Wuhan Golden Wing Industry & Trade Co., Ltd | Potassium Sorbate is a white granular or powder. This product increases the shelf life of products and can stabilize beverages such as wine. Potassium Sorbate is used as a preservative in food applications such as cheese, baked goods, meats and fish. | |
| Potassium Tripolyphosphate (KTPP) | Foodchem International Corporation | Potassium Tripolyphosphate (KTPP) is a hygroscopic white material that is often used as a sequestering agent (excellent sequestrant of calcium, magnesium and iron in food products). It appears as a white powder, and is used in poultry, processed seafood, ...view more Potassium Tripolyphosphate (KTPP) is a hygroscopic white material that is often used as a sequestering agent (excellent sequestrant of calcium, magnesium and iron in food products). It appears as a white powder, and is used in poultry, processed seafood, processed cheeses, soups and sauces, and noodle products, view less | |
| Potato Fibre SANACEL® Pot 400 | CFF | SANACEL® Pot 400 µm is a dietary food fiber extraced from potato. | |
| Potato Fibre SANACEL® Pot 90 | CFF | SANACEL® Pot 90 µm is a dietary food fibre extraced from potato. | |
| Powder Cellulose SANACEL® 150 | CFF | SANACEL® 150 powdered cellulose is a purified fraction of native cellulose. It appears as a white fibre and is neutral in taste and odour. It has a particle size of 150 µm. | |
| Powder Cellulose SANACEL® 20 | CFF | SANACEL® 20 powder cellulose is a purified fraction of native cellulose. It appears as a white fibre and is neutral in taste and odour. It has a particle size of 23 µm. | |
| Powder Cellulose SANACEL® 200 | CFF | SANACEL® 200 powdered cellulose is a purified fraction of native cellulose. It appears as a white fiber and is neutral in taste and odor. It has a particle size of 300 µm. | |
| Powder Cellulose SANACEL® 30 | CFF | SANACEL® 30 powder cellulose is a purified fraction of native cellulose. It appears as a white fibre and is neutral in odour and taste. It has a particle size of 35 µm. | |
| Powder Cellulose SANACEL® 30G | CFF | SANACEL® 30 G dietary fibre is a purified fraction of native cellulose. It appears as a cream white, odorless and tastless granular micropowder with a particle size of 50 µm. | |
| Powder Cellulose SANACEL® 90 | CFF | SANACEL® 90 powder cellulose is a purified fraction of native cellulose. It appears as a white fibre and is neutral in odour and taste. It has a particle size of 60 µm. | |
| PROBIND GT | BDF Natural Ingredients S.L. | PROBIND GT is a functional formula based on the Transglutaminase enzyme with an animal protein base which is designed to improve the physical properties of food products. It does not contain allergens. PROBIND GT offers an innovative way to give portion c...view more PROBIND GT is a functional formula based on the Transglutaminase enzyme with an animal protein base which is designed to improve the physical properties of food products. It does not contain allergens. PROBIND GT offers an innovative way to give portion control in meat processing, which allows the effective use for an added-value enhancement of raw materials. It is applicable for any further processing such as smoking, coating, heating or freezing after binding is completed. view less | |
| PROBIND TX | BDF Natural Ingredients S.L. | PROBIND TX is a functional formula based on the Transglutaminase enzyme which is specially designed to improve the physical properties of cooked, injected and emulsified products. Besides improving the final texture, it facilitates the elimination of phos...view more PROBIND TX is a functional formula based on the Transglutaminase enzyme which is specially designed to improve the physical properties of cooked, injected and emulsified products. Besides improving the final texture, it facilitates the elimination of phosphates and caseinates, increases juiciness, dissolves easily in brine, and increases water retention capacity. This product does not contain allergens. It is typically applied in surimi, emulsified sausages and minced cooked products, cooked ham, and dry fermented sausages and salami. view less | |
| PURAC® CL 21/80 | Corbion | PURAC® CL 21/80 is a unique blend of lactic acid and citric acid for beef carcass and trim decontamination. It has decontamination properties that can be used through processing to reduce the microbial load of fresh meat. PURAC® CL 21/80 is sprayed or mis...view more PURAC® CL 21/80 is a unique blend of lactic acid and citric acid for beef carcass and trim decontamination. It has decontamination properties that can be used through processing to reduce the microbial load of fresh meat. PURAC® CL 21/80 is sprayed or misted directly upon the surface. For this application it is advised to use PURAC® CL 21/80 at 2.5% concentration by weight. view less | |
| PURAC® FCC 88 | Corbion | PURAC® FCC 88 is the natural L-Lactic acid, which is produced by fermentation from sugar. It has a mild acid taste and is widely used as an acidulant in the food industry. PURAC’s primary functions are to preserve and flavor foods. | |
| PURASAL® HiPure P | Corbion | PURASAL® HiPure P is the potassium salt of natural L-Lactic acid, which is produced by fermentation from sugar. It has no taste impact on the end product, antimicrobial properties and is neutral by pH. PURASAL® HiPure P is a clear liquid solution. Potassi...view more PURASAL® HiPure P is the potassium salt of natural L-Lactic acid, which is produced by fermentation from sugar. It has no taste impact on the end product, antimicrobial properties and is neutral by pH. PURASAL® HiPure P is a clear liquid solution. Potassium-L-lactate is soluble in water . PURASAL® HiPure P is the ultra pure food grade potassium-L-lactate with excellent organoleptic properties. PURASAL® HiPure P and Opti.Form®, the optimum formulation of the potassium salt of natural L (+)-lactic acid and sodium diacetate, are widely used in the meat and poultry industry for extending shelf life and ensuring food safety (e.g. Listeria monocytogenes). view less | |
| PURASAL® Powder S | Corbion | PURASAL® Powder S is the solid sodium salt of natural L-Lactic acid, which is produced by fermentation from sugar. It consists of 100% sodium lactate in powder form. In both fresh and cooked meat products, PURASAL® Powder S improves the overall quality ...view more PURASAL® Powder S is the solid sodium salt of natural L-Lactic acid, which is produced by fermentation from sugar. It consists of 100% sodium lactate in powder form. In both fresh and cooked meat products, PURASAL® Powder S improves the overall quality of the meat by enhancing tenderness and juiciness and extending shelf life. It is ideal for applications in which powders are preferred. view less | |
| PURASAL® S | Corbion | PURASAL® S is the sodium salt of natural L-Lactic acid, produced by fermentation of sugar. It has a mild saline taste, antimicrobial properties and is neutral by pH. PURASAL® S is a clear liquid solution. In both fresh and cooked meat products, PURASAL® ...view more PURASAL® S is the sodium salt of natural L-Lactic acid, produced by fermentation of sugar. It has a mild saline taste, antimicrobial properties and is neutral by pH. PURASAL® S is a clear liquid solution. In both fresh and cooked meat products, PURASAL® improves the overall quality of the meat by enhancing tenderness and juiciness. Its ideal use is for shelf life extension and purge control. view less | |
| PURE-FLO® | Ingredion | PURE-FLO® is a modified white powdered food starch derived from waxy maize. It is particularly well suited for aseptically processed foods where a short, heavy texture is required. It is process tolerant and acts as a freeze/thaw stable thickener. This pr...view more PURE-FLO® is a modified white powdered food starch derived from waxy maize. It is particularly well suited for aseptically processed foods where a short, heavy texture is required. It is process tolerant and acts as a freeze/thaw stable thickener. This product is often used in canned puddings processed by stationary or continuous retorts. view less | |
| Recorbin® | REINERT GRUPPE Ingredients GmbH | Recorbin® is a reddening agent for meat products. This product is made with nitrate salt. It provides a secure red coloring and is a preservative. It can additionally be used to retard the spoilage of fat. | |
| Recorbin® Extra Stark | REINERT GRUPPE Ingredients GmbH | Recorbin® Extra Stark is a reddening agent that can be used in all boiled, cooked, and raw sausages. Recorbin® Extra Stark also serves a purpose as a color stabilizer, pH value controller, and can be used to sustain color. | |
| Recorbin® Extra Strong | REINERT GRUPPE Ingredients GmbH | Recorbin® Extra Strong is a universal reddening agent that is also used as a color stabilizer and pH controller. Recorbin® Extra Strong is applied in various meat products and can provide a prolonged freshness. | |
| Recorbin® for Wieners | REINERT GRUPPE Ingredients GmbH | Recorbin® for Wieners is a universal reddening aid for meat products that is accelerated by absorbic acid. Recorbin® for Wieners can additionally be used as a preservative and is typically applied to products such as wieners, frankfurters, raw cured produ...view more Recorbin® for Wieners is a universal reddening aid for meat products that is accelerated by absorbic acid. Recorbin® for Wieners can additionally be used as a preservative and is typically applied to products such as wieners, frankfurters, raw cured products, and salami. view less | |
| Recorbin® NEU | REINERT GRUPPE Ingredients GmbH | Recorbin® NEU is a reddening aid manufactured and accelerated by the presence of absorbic acid. Recorbin® NEU provides instant reddening and a deep red color for meat products. | |
| Recorbin® Spezial | REINERT GRUPPE Ingredients GmbH | Recorbin® Spezial is a reddening aid manufactured and accelerated by the presence of absorbic acid. Recorbin® Spezial provides a quick, strong, and stable red color for meat products, including in salami, frankfurters, and wieners. | |
| Red Grill Seasoning | Friedrich Ingredients | Red Grill Seasoning is a red powder with fine paprika pieces that has a flavor profile that includes paprika, garlic, curry, celery, onion, nutmeg, HVP, and pepper. Authentic American barbecue flavor for all meat products, including pork and lamb chops, s...view more Red Grill Seasoning is a red powder with fine paprika pieces that has a flavor profile that includes paprika, garlic, curry, celery, onion, nutmeg, HVP, and pepper. Authentic American barbecue flavor for all meat products, including pork and lamb chops, schnitzel, steaks, burgers, kebabs and other barbecue meats and chicken parts. It has encapsulated ingredients to prevent loss of meat juice, even when pre-seasoned. view less | |
| Red Yeast Rice Powder | Hainan Zhongxin Wanguo Chemical Co., Ltd. | Red Yeast Rice Powder is a pure natural red pigment that finds use in a wide variety of applications, including ham, sausage, bacon, cakes, candy, noodles, health food & beverages, syrups, wine, and vinegar. | |
| Reinertose® | REINERT GRUPPE Ingredients GmbH | Reinertose® is a combination of sugars that are designed to considerably extend the shelf life of meat and sausage. Reinertose® is also used in meat and sausage products to reduce salt content, moderate salty tastes, stabilize colors, and enhance flavor. | |
| Reinofix® Rapid 10 | REINERT GRUPPE Ingredients GmbH | Reinofix® Rapid 10 is a maturing agent that is used to securely mature sausages. This product improves the flavor and stabilizes color in dry sausage products. This product also provides good slice-ability. Reinofix® considerably reduces maturing time whi...view more Reinofix® Rapid 10 is a maturing agent that is used to securely mature sausages. This product improves the flavor and stabilizes color in dry sausage products. This product also provides good slice-ability. Reinofix® considerably reduces maturing time while prolonging shelf life. view less | |
| Reinofix® Rapid 15 | REINERT GRUPPE Ingredients GmbH | Reinofix® Rapid 15 is a quick maturing agent that is used to quickly mature raw sausages. This product contains GDL, antioxidants, and is a color stabilizer. Reinofix® Rapid 15 has a typical dry sausage flavor. | |
| Reinopur® 10 | REINERT GRUPPE Ingredients GmbH | Reinopur® 10 is an ingredient that is used in mature raw sausages. Reinopur® 10 reduces the risk of production failure and provides a deep curing color. It is also used as a flavor enhancer with a mild acidification property. | |
| Reinopur® Plus With Salpetre | REINERT GRUPPE Ingredients GmbH | Reinopur® Plus With Salpetre is a natural maturing agent that is primarily used as a flavor enhancer and color stabilizer in dry sausage products. Reinopur® Plus With Salpetre also has preservative qualities. | |
| Reinopur® Plus Without Salpetre | REINERT GRUPPE Ingredients GmbH | Reinopur® Plus Without Salpetre is a natural maturing agent that is specifically made for dry, sliceable sausage. Reinopur® Plus Without Salpetre provides a clean and aromatic taste. This product also is a color stabilizer. It is additionally used to incr...view more Reinopur® Plus Without Salpetre is a natural maturing agent that is specifically made for dry, sliceable sausage. Reinopur® Plus Without Salpetre provides a clean and aromatic taste. This product also is a color stabilizer. It is additionally used to increase shelf life. view less | |
| Reinosal® ”R” | REINERT GRUPPE Ingredients GmbH | Reinosal® ”R” is used as a production aid for the hot smoking of all kinds of fish. This product is made from complex building salts and acids. Reinosal® ”R” provides bactericide and fungicide effects and accelerates ripening. It is also used as a taste a...view more Reinosal® ”R” is used as a production aid for the hot smoking of all kinds of fish. This product is made from complex building salts and acids. Reinosal® ”R” provides bactericide and fungicide effects and accelerates ripening. It is also used as a taste and appearance enhancer, and shelf life stabilizer. view less | |
| Rennet Casein (Fresh Curd) | Interfood Ingredients Ltd | Rennet Casein (Fresh Curd) is a food additive manufactured from fresh pasteurized skimmed cow’s milk, which is enzymatically coagulated. It is a dried granular, free-flowing powder with a high protein content. It has a variety of applications in the manuf...view more Rennet Casein (Fresh Curd) is a food additive manufactured from fresh pasteurized skimmed cow’s milk, which is enzymatically coagulated. It is a dried granular, free-flowing powder with a high protein content. It has a variety of applications in the manufacturing of food products, including sports nutrition, cheese, yogurt, energy bars, drinks and meat. Rennet Casein (Fresh Curd) is also used as a functional ingredient to stabilize emulsions and for the manufacturing of fat filleds, toppings and foamers. view less | |
| Roasted Onion Extract | Friedrich Ingredients | Roasted Onion Extract is a highly concentrated dark brown aroma extract made from roasted onions and a roast onion taste and a pasty texture. It is used to intensify sausage products, soups, sauces, meat products, and ready meals. It has no added preserva...view more Roasted Onion Extract is a highly concentrated dark brown aroma extract made from roasted onions and a roast onion taste and a pasty texture. It is used to intensify sausage products, soups, sauces, meat products, and ready meals. It has no added preservatives. It is a dark, oily liquid. view less | |
| Rosemary | Friedrich Ingredients | Rosemary is a light green fluid with a symptomatic, astringent and light bitter taste. It finds application in lamb and venison dishes, roasts, veal knuckle, goulash, stir fry's and roasted poultry as well as brines and pickled foods. | |
| Saffron | ColorMaker Inc. | Saffron is the dried stigma of the flower Crocus sativus. This product is water soluble, and acts as a flavoring agent and coloring agent providing a bright yellow color at low concentrations and a golden yellow at higher concentrations to rice dishes, st...view more Saffron is the dried stigma of the flower Crocus sativus. This product is water soluble, and acts as a flavoring agent and coloring agent providing a bright yellow color at low concentrations and a golden yellow at higher concentrations to rice dishes, stews, and fish. view less | |
| Saffron | D.D. Williamson | Saffron is an all natural food coloring belonging to the carotenoid family that ranges from orange to yellow depending on the products acidity. Food companies mainly use Saffron as a coloring agent but also as a flavor enhancer, the spice is cultivated by...view more Saffron is an all natural food coloring belonging to the carotenoid family that ranges from orange to yellow depending on the products acidity. Food companies mainly use Saffron as a coloring agent but also as a flavor enhancer, the spice is cultivated by hand from the stigma of the flower Crocus Cartwrightianus. Saffron contains contains alpha-crocin, a compound which imparts a distinct yellow hue to foods. A distinctive characteristic of crocin is that it – unlike other carotenoids — imparts color to water based foods without the need of an emulsifier. view less | |
| Saffron Ground | Friedrich Ingredients | Saffron Ground is a red powder with a very aromatic, typical, and bitter flavor. It is pure, unextended quality saffron. It finds application in risottos, sauces, fish goulashes, rice dishes with fish or meats, it is especially great in Spanish paellas. | |
| Sage Rubbed | Friedrich Ingredients | Sage Rubbed comes from selection choice, quality, rubbed, stemless sage. It is green-gray and olive in appearance and has a slightly bitter, yet strong flavor with a rubbed leaves texture. It finds application in a variety of meat products, including saus...view more Sage Rubbed comes from selection choice, quality, rubbed, stemless sage. It is green-gray and olive in appearance and has a slightly bitter, yet strong flavor with a rubbed leaves texture. It finds application in a variety of meat products, including sausages and is especially great when paired with poultry. view less |
