| 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 JP | JK Sucralose Europe B.V.(HYET Sweet B.V.) | JK Sweet® Sucralose JP 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. This product contains ...view more JK Sweet® Sucralose JP 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. This product contains an arsenic level of 4mg/KG 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 JP 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 | |
| Kabi | Martin Braun KG | Kabi is a powdered fruit juice thickener made by using specially treated starches. It has a neutral flavor, does not lump when mixing, and provides a clear transparency for fruit fillings. This product is freeze stable. Kabi is used in the production of v...view more Kabi is a powdered fruit juice thickener made by using specially treated starches. It has a neutral flavor, does not lump when mixing, and provides a clear transparency for fruit fillings. This product is freeze stable. Kabi is used in the production of various baking applications, mainly as a fruit juice thickener for fruit fillings in tortes, desserts, and cakes. view less | |
| Kadifit | Erbslöh Geisenheim AG | Kadifit is pure potassium disulfite (potassium metabisulfite, potassium pyrosulfite, K2S2O5) in white, crystalline form. The pure Kadifit crystals can be added directly to the mash, must, wine or fruit wine. Kadifit decomposes in these media and liberates...view more Kadifit is pure potassium disulfite (potassium metabisulfite, potassium pyrosulfite, K2S2O5) in white, crystalline form. The pure Kadifit crystals can be added directly to the mash, must, wine or fruit wine. Kadifit decomposes in these media and liberates approximately 50 % of its applied weight as SO2. This means, 10 g Kadifit per 100 kg/L mash, must or wine give off 50 mg/L SO2. After adding Kadifit, mix as thoroughly as possible to avoid excess concentrations. The SO2 formed by Kadifit has antioxidant and disinfectant properties. Moreover, SO2 prevents enzymatic oxidations and affects taste sensations positively as it binds fermentation by-products, particularly acetaldehyde. view less | |
| Kalama® Sodium Benzoate NF/FCC - Dense | LANXESS (former Emerald Kalama Chemical, LLC) | Kalama® Sodium Benzoate has a long history of use as a globally trusted, nature identical preservative. It is used to safely and effectively inhibit microbial growth in foods and beverages, such as fruit juices and salads, jellies, dressings and sauces, l...view more Kalama® Sodium Benzoate has a long history of use as a globally trusted, nature identical preservative. It is used to safely and effectively inhibit microbial growth in foods and beverages, such as fruit juices and salads, jellies, dressings and sauces, low-alcohol beverages, and non-alcoholic beer. It is an FDA GRAS food additive, approved for use as an antimicrobial agent, flavoring agent, and adjuvant (21 CFR § 184.1733). Kalama Sodium Benzoate is available in several forms: Dense Grains, Extruded Dust-Free (EDF), and Powder. All grades are manufactured to very high purity and quality standards, ensuring an excellent taste and odor profile. It is produced at LANXESS’s food-grade operation certified to meet FSSC 22000 for food safety, as well as ISO 9001:2015 and ISO 14001:2015. Emerald Kalama Chemical was acquired by LANXESS in 2021. view less | |
| Kalama® Sodium Benzoate NF/FCC - EDF | LANXESS (former Emerald Kalama Chemical, LLC) | Kalama® Sodium Benzoate has a long history of use as a globally trusted, nature identical preservative. It is used to safely and effectively inhibit microbial growth in foods and beverages, such as fruit juices and salads, jellies, dressings and sauces, l...view more Kalama® Sodium Benzoate has a long history of use as a globally trusted, nature identical preservative. It is used to safely and effectively inhibit microbial growth in foods and beverages, such as fruit juices and salads, jellies, dressings and sauces, low-alcohol beverages, and non-alcoholic beer. It is an FDA GRAS food additive, approved for use as an antimicrobial agent, flavoring agent, and adjuvant (21 CFR § 184.1733). Kalama Sodium Benzoate is available in several forms: Dense Grains, Extruded Dust-Free (EDF), and Powder. All grades are manufactured to very high purity and quality standards, ensuring an excellent taste and odor profile. It is produced at LANXESS’s food-grade operation certified to meet FSSC 22000 for food safety, as well as ISO 9001:2015 and ISO 14001:2015. Emerald Kalama Chemical was acquired by LANXESS in 2021. view less | |
| Kalama® Sodium Benzoate NF/FCC - Powder | LANXESS (former Emerald Kalama Chemical, LLC) | Kalama® Sodium Benzoate has a long history of use as a globally trusted, nature identical preservative. It is used to safely and effectively inhibit microbial growth in foods and beverages, such as fruit juices and salads, jellies, dressings and sauces, l...view more Kalama® Sodium Benzoate has a long history of use as a globally trusted, nature identical preservative. It is used to safely and effectively inhibit microbial growth in foods and beverages, such as fruit juices and salads, jellies, dressings and sauces, low-alcohol beverages, and non-alcoholic beer. It is an FDA GRAS food additive, approved for use as an antimicrobial agent, flavoring agent, and adjuvant (21 CFR § 184.1733). Kalama Sodium Benzoate is available in several forms: Dense Grains, Extruded Dust-Free (EDF), and Powder. All grades are manufactured to very high purity and quality standards, ensuring an excellent taste and odor profile. It is produced at LANXESS’s food-grade operation certified to meet FSSC 22000 for food safety, as well as ISO 9001:2015 and ISO 14001:2015. Emerald Kalama Chemical was acquired by LANXESS in 2021. view less | |
| Kalinat | Erbslöh Geisenheim AG | Kalinat provides A deacidification by means of potassium hydrogencarbonate results in a precipitation of tartar (potassium hydrogentartrate). Contrary to the normal deacidification, where calcium tartrate deposits, the potassium hydrogentartrate precipita...view more Kalinat provides A deacidification by means of potassium hydrogencarbonate results in a precipitation of tartar (potassium hydrogentartrate). Contrary to the normal deacidification, where calcium tartrate deposits, the potassium hydrogentartrate precipitation with Kalinat can be accelerated by cooling or by carrying through the contact process (a process to obtain tartar stability by adding 4 g/L Kali-Contact to the cooled wine at -4°C to 4°C under intense stirring). The main advantage of a Kalinat deacidification is that it is possible to rapidly precipitate crystals along with a resulting quick availability of the freshly deacidified wine. This however, can only be realized when the wine is cold-treated after the addition of Kalinat. For this purpose the contact process can be applied. As a rule, stability is then reached within approximately 3 days. Making use of the winter cold is a simple alternative. At normal cellar temperatures however, crystal precipitation will take several weeks to effect. view less | |
| Karmelosa™ DC | Dal Cin Gildo Spa | Karmelosa™ DC inhibits the nucleus formation phase (crystal formation) and prevents the growth of crystals that are already present, following mechanisms that are well described in the literature. Under certain conditions and independent of temperature, t...view more Karmelosa™ DC inhibits the nucleus formation phase (crystal formation) and prevents the growth of crystals that are already present, following mechanisms that are well described in the literature. Under certain conditions and independent of temperature, there is no hydrolysis or modification over time, its efficacy is maintained and remains unaltered throughout the wines shelf-life. By using Karmelosa™ DC it is possible to reduce impacts linked with cold stabilization. Karmelosa™ DC has no effect on the composition or sensory characteristics of treated wines and furthermore is not found on the list of allergenic substances. view less | |
| Karmelosa™ L | Dal Cin Gildo Spa | Karmelosa™ L inhibits the nucleus formation phase (crystal formation) and prevents the growth of crystals that are already present, following mechanisms that are well described in the literature. Under certain conditions and independent of temperature, th...view more Karmelosa™ L inhibits the nucleus formation phase (crystal formation) and prevents the growth of crystals that are already present, following mechanisms that are well described in the literature. Under certain conditions and independent of temperature, there is no hydrolysis or modification over time, its efficacy is maintained and remains unaltered throughout the wines shelf-life. By using Karmelosa™ L it is possible to reduce impacts linked with cold stabilization. Karmelosa™ L has no effect on the composition or sensory characteristics of treated wines and furthermore is not found on the list of allergenic substances. view less | |
| KiGel® | Erbslöh Geisenheim AG | KiGel® is a high quality silica gel for the optimization of chemical and physical stability of beer ways of application in the brewery. Stabilization through D.E. filtration is the least problematic and easiest way of improving stability and shelf life of...view more KiGel® is a high quality silica gel for the optimization of chemical and physical stability of beer ways of application in the brewery. Stabilization through D.E. filtration is the least problematic and easiest way of improving stability and shelf life of beer. Due to the particle-size distribution and structure of KiGel®-products they possess superb stabilization properties and very good filtration qualities. A partial replacement of D.E. is possible. KiGel®-stabilizers are highly effective, for safety reasons we recommend the addition of 30-50 g KiGel®/m² filter area during last precoat. KiGel® is added together with the D.E. during continuous dosage. view less | |
| KiGel® Clear | Erbslöh Geisenheim AG | KiGel® Clear is a pure, highly effective silicic acid gel with optimally stabilizing adsorption spectrum. It is free from beer-soluble components. The application of KiGel Clear® complies with the regulations of the German Purity Law and §9 of the German ...view more KiGel® Clear is a pure, highly effective silicic acid gel with optimally stabilizing adsorption spectrum. It is free from beer-soluble components. The application of KiGel Clear® complies with the regulations of the German Purity Law and §9 of the German Provisional Beer Law. KiGel® Clear is produced hydrolytically from natural minerals, specially obtained from specific silicates. KiGel® Clear adsorbs the haze-producing proteins in beer. Product parameters such as active surface, pore diameter and pore volume assure an optimum effect to improve chemical-physical stability. Filter throughput and filtrate are in accordance with the requested standard. view less | |
| KiGel® Hydro | Erbslöh Geisenheim AG | KiGel® Hydro is a highly efficient amorphous silicic acid hydrogel. KiGel® Hydro is produced synthetically. It is a white powder. The application of KiGel® Hydro complies with the regulations of the German Purity Law and §9 of the German Provisional Beer ...view more KiGel® Hydro is a highly efficient amorphous silicic acid hydrogel. KiGel® Hydro is produced synthetically. It is a white powder. The application of KiGel® Hydro complies with the regulations of the German Purity Law and §9 of the German Provisional Beer Law. KiGel® Hydro selectively adsorbs proteins of high molecular weight in the beer. Product parameters such as surface, pore diameter and pore volume assure optimum effect on haze-producing substances without affecting the foam. The application of KiGel® Hydro depends on brewing technology and requirements for beer stability and shelf life. It is equally possible to conduct sedimentation processes or continuous contact processes. view less | |
| KiGel® Medi | Erbslöh Geisenheim AG | KiGel® Medi is a highly efficient amorphous and hydrated silica gel. KiGel® Medi is produced synthetically. It is a white powder. The application of KiGel Medi® complies with the regulations of the German Purity Law and §9 of the German Provisional Beer L...view more KiGel® Medi is a highly efficient amorphous and hydrated silica gel. KiGel® Medi is produced synthetically. It is a white powder. The application of KiGel Medi® complies with the regulations of the German Purity Law and §9 of the German Provisional Beer Law. KiGel® Medi selectively adsorbs proteins of high molecular weight in the beer. Product parameters such as surface, pore diameter and pore volume assure optimum effect on haze-producing substances without affecting the foam. view less | |
| KiGel® Sensitive | Erbslöh Geisenheim AG | KiGel® Sensitive is an amorphous silica gel with high adsorptive power. KiGel® Sensitive is produced synthetically. It is a white powder. The application of KiGel Sensitive® complies with the regulations of the German Purity Law and §9 of the German Provi...view more KiGel® Sensitive is an amorphous silica gel with high adsorptive power. KiGel® Sensitive is produced synthetically. It is a white powder. The application of KiGel Sensitive® complies with the regulations of the German Purity Law and §9 of the German Provisional Beer Law. KiGel® Sensitive specifically adsorbs proteins of medium molecular weight in beer. Product parameters such as surface, pore diameter and pore volume assure optimal effect on haze-producing substances without negatively affecting the foam. Furthermore filtration properties of KiGel® Sensitive are excellent. view less | |
| KiGel® Xero | Erbslöh Geisenheim AG | KiGel® Xero is a highly efficient amorphous silica gel. KiGel® Xero is produced synthetically. It is a white powder. The application of KiGel Xero® complies with the regulations of the German Purity Law and §9 of the German ProvisionalBeer Law. KiGel® Xer...view more KiGel® Xero is a highly efficient amorphous silica gel. KiGel® Xero is produced synthetically. It is a white powder. The application of KiGel Xero® complies with the regulations of the German Purity Law and §9 of the German ProvisionalBeer Law. KiGel® Xero selectively adsorbs proteins of high molecular weight in the beer. Product parameters such as surface, pore diameter and pore volume assure optimum effect on haze-producing substances without affecting the foam. view less | |
| Klar-Sol 30 | Erbslöh Geisenheim AG | Klar-Sol 30 is a transparent alkaline silica sol for clarification/fining in combination with a protein containing treatment agent (Gelita-Klar®, ErbiGel®, IsingClair-Hausenpaste, CombiGel®). Silica sol is a natural product in which, due to the high charg...view more Klar-Sol 30 is a transparent alkaline silica sol for clarification/fining in combination with a protein containing treatment agent (Gelita-Klar®, ErbiGel®, IsingClair-Hausenpaste, CombiGel®). Silica sol is a natural product in which, due to the high charge intensity, temporary agglomeration could occur leading to slight thickening of the product. For this reason, prior to application, shake the silica sol well or stir the silica sol intensively. The transparency of Klar-Sol 30 is due to an especially small particle size which is responsible for the good clarifying effect on wine and fruit juice. Furthermore, polyphenols and proteins are reduced. When applied in young wine, the young wine should already be separated from the yeast and racked off, as the stirred up yeast inhibits an otherwise thorough settling. Klar-Sol 30 shows excellent clarifying properties and leads to a low volume of lees. Fining flocculation is effected when negatively charged silica sol particles of Klar-Sol 30 encounter or collide with positively charged protein colloids. The tannin content of the wine is of no particular importance for flocculation. view less | |
| Klar-Sol Speedfloc | Erbslöh Geisenheim AG | Klar-Sol Speedfloc is an opalescent silica sol with optimal flocculation properties for a particularly efficient clarification/fining of wine, “Süßreserve” (grape juice/grape must for sweetening), juice and other beverages. As active substance, Klar-Sol ...view more Klar-Sol Speedfloc is an opalescent silica sol with optimal flocculation properties for a particularly efficient clarification/fining of wine, “Süßreserve” (grape juice/grape must for sweetening), juice and other beverages. As active substance, Klar-Sol Speedfloc contains 30 % highly active silicic acid in colloidal distribution. Silica sol is a natural product in which, due to the high charge intensity, temporary agglomeration could occur leading to slight thickening of the product. For this reason, prior to application, shake the silica sol well or stir the silica sol intensively. The excellent flocculation and clarification properties of Klar-Sol Speedfloc result from its careful and accurately performed preparation process. Klar-Sol Speedfloc in combination with gelatin, leads to an accelerated sedimentation of lees by flocculation of sediment-stabilizing colloids in the beverage. This facilitates subsequent filtration. The tannin content of the wine is of minor importance. The resulting volume of lees is small and compact at the same time. The precipitation reaction of the fining is effected when the negatively charged silica sol particles of Klar-Sol Speedfloc react with the positively charged gelatin colloids. Besides the good clarifiying effect, also polyphenols and protein substances are reduced. view less | |
| Klar-Sol Super | Erbslöh Geisenheim AG | Klar-Sol Super is an acidic special silica sol of milky-white appearance. It has an extremely high charge intensity, thus particularly economical application of the product. Besides charge intensity, specific particle size and surface structure result in ...view more Klar-Sol Super is an acidic special silica sol of milky-white appearance. It has an extremely high charge intensity, thus particularly economical application of the product. Besides charge intensity, specific particle size and surface structure result in an extremely reliable efficiency along with highly economical use. Silica sol is a natural product in which, due to the high charge intensity, temporary agglomeration could occur leading to slight thickening of the product. For this reason, prior to application, shake the silica sol well or stir the silica sol intensively. The favorable properties of Klar-Sol Super are due to special elaborate preparation techniques. The nature of the primary particles provides for a surface structure with extremely high charge intensity (with reference to the pH-value of the treated wines and juices). This is the reason why Klar-Sol Super acts more efficiently than the conventional alkaline 30 % silica sols, especially with regard to wines and juices with increased pH-value as well as increased content of mucous substances. Klar-Sol Super reacts only in combination with protein containing substances. In addition to the good clarifying effect, also polyphenols and protein substances are reduced. view less | |
| KLEPTOSE® Beta Cyclodextrins | Roquette | KLEPTOSE® Beta Cyclodextrins are cyclic polyglucoses consisting of seven glucose units obtained enzymatically from starch. Molecular encapsulation with beta cyclodextrins can be used to improve the stability and solubility of ingredients, and to mask unde...view more KLEPTOSE® Beta Cyclodextrins are cyclic polyglucoses consisting of seven glucose units obtained enzymatically from starch. Molecular encapsulation with beta cyclodextrins can be used to improve the stability and solubility of ingredients, and to mask undesirable flavours and odours. This product provides protection against thermal degradation, oxidation and hydrolysis. It is taste masking and has a slow release. KLEPTOSE® Beta Cyclodextrins is ideally used for flavours, confectionery and drinks. 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. | |
| Kupfat | Erbslöh Geisenheim AG | Kupfat is a copper sulphate product specially selected for wine treatment. The crystal structure of this product is chosen in a way to assure good solubility in the course of application. A Kupfat treatment provides for a careful, mild and successful trea...view more Kupfat is a copper sulphate product specially selected for wine treatment. The crystal structure of this product is chosen in a way to assure good solubility in the course of application. A Kupfat treatment provides for a careful, mild and successful treatment of wines. In most cases, the application of Kupfat leads to a complete elimination of unpleasant off-taste and off-smell when wines are treated to remove hydrogen sulphide odor, other sulphide off-odors and partly unidentified musty flavors. view less | |
| L - Ascorbic Acid | Dal Cin Gildo Spa | L - Ascorbic Acid is a naturally occurring organic compound with antioxidant properties. It is a white solid, but impure samples can appear yellowish. It dissolves well in water to give mildly acidic solutions. Ascorbic acid is one form ("vitamer") of vi...view more L - Ascorbic Acid is a naturally occurring organic compound with antioxidant properties. It is a white solid, but impure samples can appear yellowish. It dissolves well in water to give mildly acidic solutions. Ascorbic acid is one form ("vitamer") of vitamin C. As a food additive with the E number of E300 ascorbic acid is approved for use as a food additive in the EU, USA and Australia and New Zealand. view less | |
| L - Malic Acid | Dal Cin Gildo Spa | L - Malic Acid is a white crystalline powder. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid, when added to food products, is denoted by E numb...view more L - Malic Acid is a white crystalline powder. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid, when added to food products, is denoted by E number E296. Malic acid is the source of extreme tartness in USA-produced confectionery, the so-called extreme candy. It is also used with or in place of the less sour citric acid in sour sweets. view less | |
| L(+) Tartaric Acid | Hainan Zhongxin Wanguo Chemical Co., Ltd. | L(+) Tartaric Acid is colorless and rhombic crystals. It is mainly used in chemical preparation of sour, chemical preparation of resolution and pharmaceutical materials. It can be used in high-level candy, cold drink and wine in food industry, also used i...view more L(+) Tartaric Acid is colorless and rhombic crystals. It is mainly used in chemical preparation of sour, chemical preparation of resolution and pharmaceutical materials. It can be used in high-level candy, cold drink and wine in food industry, also used in preservative and stabilizer. view less | |
| L(-)-Malic Acid | Shanghai Yancui Import and Export Corporation | L(-)-Malic Acid is otherwise known as L-hydroxy butanedioic acid. This product appears as a white crystal or crystalline powder that is fairly hygroscopic, and is soluble in water and alcohol. It can be used as an acidulant in jellies and processed fruit ...view more L(-)-Malic Acid is otherwise known as L-hydroxy butanedioic acid. This product appears as a white crystal or crystalline powder that is fairly hygroscopic, and is soluble in water and alcohol. It can be used as an acidulant in jellies and processed fruit applications, it can also stabilize the colors of juices. view less | |
| L-Malic Acid | Anhui Sealong Biotechnology Co., Ltd. | L-Malic Acid appears as a white crystal or crystalline powder with high water absorbability and is easily soluble in water and ethanol. This product is often used as an acidulant of flavoring agent in non-alcoholic beverages. | |
| L-Malic Acid | Foodchem International Corporation | L-Malic acid is a food additive and food ingredient. It appears as a white crystalline powder. This product is often used in the processing and concoction of beverage, liqueur, fruit juice, candy, jams, etc. It can inhibit bacteria growth and remove tartr...view more L-Malic acid is a food additive and food ingredient. It appears as a white crystalline powder. This product is often used in the processing and concoction of beverage, liqueur, fruit juice, candy, jams, etc. It can inhibit bacteria growth and remove tartrate during wine brewing. view less | |
| L(+)-Tartaric Acid | Foodchem International Corporation | L(+)-Tartaric Acid appears as colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless with an acidic taste. This product is often used as an acidulant in wine, salt, etc. | |
| L(+)-Tartaric Acid | Ninghai Organic Chemical Factory | L(+)-Tartaric Acid is a food additive that is widely used in a variety of food products and beverages. It is a white crystalline powder with a sour taste. In beverages it is commonly used as an acidulant. It is also used as a catalyst in the resin finishi...view more L(+)-Tartaric Acid is a food additive that is widely used in a variety of food products and beverages. It is a white crystalline powder with a sour taste. In beverages it is commonly used as an acidulant. It is also used as a catalyst in the resin finishing of polyester fabric, as a pH value regulator in oryzanol production, and as a complexing agent, screening agent, or chelating agent in chemical analysis and pharmaceutical inspection. view less | |
| L(+)-Tartaric Acid | Shanghai Yancui Import and Export Corporation | L(+)-Tartaric Acid is otherwise known as L(+)-2,3-dihydroxy butanedioic acid. This product appears as colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless, has an acid taste, and is stable in air. It can be used...view more L(+)-Tartaric Acid is otherwise known as L(+)-2,3-dihydroxy butanedioic acid. This product appears as colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless, has an acid taste, and is stable in air. It can be used as an acidulant in beverages, wine, candy, bread, and colloidal sweetmeats. view less | |
| L(+)-Tartaric Acid | Yantai Taroke Bio-Engineering Co., Ltd. | L(+)-Tartaric Acid is an acid with a molecular weight of 150.09. This chemical provides a sour taste and may be used in high-level candies, cold drinks, and wines. L(+)-Tartaric Acid is also used in preservatives as a stabilizer. | |
| Lac Color | Wuhan Golden Wing Industry & Trade Co., Ltd | Lac Color appears as an orange or red powder and easily dissolves in alcohol and Propylene glycol, a little in water. This product can be used in neutral or faintly acidic foods, such as cocoa products, fruit compote, pickled products, biscuit, mixed liq...view more Lac Color appears as an orange or red powder and easily dissolves in alcohol and Propylene glycol, a little in water. This product can be used in neutral or faintly acidic foods, such as cocoa products, fruit compote, pickled products, biscuit, mixed liquor and jelly. view less | |
| Lac Dye Color Enterprise Standard | Bolise Co., Limited | Lac Dye Color Enterprise Standard is a natural edible cardinal red powder extracted and refined from the resinoid lac. This product has a color value E（1%, 1cm, 490nm）between 130～160, a loss on drying of less than 10% and an ash content of less than 0.8%....view more Lac Dye Color Enterprise Standard is a natural edible cardinal red powder extracted and refined from the resinoid lac. This product has a color value E（1%, 1cm, 490nm）between 130～160, a loss on drying of less than 10% and an ash content of less than 0.8%. It is used in juice drinks, carbonated drinks, wine, candy, jam and sauce applications. view less | |
| Lac Dye Color GB4571-1996 | Bolise Co., Limited | Lac Dye Color GB4571-1996 is a natural edible cardinal red powder extracted and refined from the resinoid lac. This product has a color value E（1%, 1cm, 490nm）Greater than or equal to 130, a loss on drying of less than 10% and an ash content of less than ...view more Lac Dye Color GB4571-1996 is a natural edible cardinal red powder extracted and refined from the resinoid lac. This product has a color value E（1%, 1cm, 490nm）Greater than or equal to 130, a loss on drying of less than 10% and an ash content of less than 0.8%. It is used in juice drinks, carbonated drinks, wine, candy, jam and sauce applications. view less | |
| Lac Dye Powder | Yunnan Rainbow Bio-tech. Co., Ltd | Lac Dye Powder is obtained from Lacifer lacca by using a weak alkali solution and refining. This product appears as an orange red powder and is used as a natural red color for beverages. | |
| Lac Dye Red - Normal | Yunnan Tonghai Yang Natural Products Co., Ltd. | Lac Dye Red - Normal is a natural food color extracted from the female insect Laccifer lacca which is attached to legume and mulberry plants. This product is a bright red powder that can dissolve in ethanol and propanediol, slightly dissolve in water and ...view more Lac Dye Red - Normal is a natural food color extracted from the female insect Laccifer lacca which is attached to legume and mulberry plants. This product is a bright red powder that can dissolve in ethanol and propanediol, slightly dissolve in water and will not dissolve in oil. It is often used in fruit flavored beverages, soda pop, compound seasonings, jam, cocoa products, fillings for bakery ware, chocolates and chocolate products. view less | |
| Lac Dye Red - Water Soluble | Yunnan Tonghai Yang Natural Products Co., Ltd. | Lac Dye Red - Water Soluble is a natural food color extracted from the female insect Laccifer lacca which is attached to legume and mulberry plants. This product is a brown powder that can dissolve in ethanol and propanediol, slightly dissolve in water an...view more Lac Dye Red - Water Soluble is a natural food color extracted from the female insect Laccifer lacca which is attached to legume and mulberry plants. This product is a brown powder that can dissolve in ethanol and propanediol, slightly dissolve in water and will not dissolve in oil. It is often used in fruit flavored beverages, soda pop, compound seasonings, jam, cocoa products, fillings for bakery ware, chocolates and chocolate products. view less | |
| Lactic Acid | DECACHIMIE S.A. | Lactic Acid is produced through a bacterial fermentation process, and it is used escepially in the food and medicine industries. Lactic acid is found primarily in sour milk products, such as koumiss, laban, yogurt, kefir, some cottage cheeses, and is co...view more Lactic Acid is produced through a bacterial fermentation process, and it is used escepially in the food and medicine industries. Lactic acid is found primarily in sour milk products, such as koumiss, laban, yogurt, kefir, some cottage cheeses, and is coagulated (curdled) by lactic acid lactic acid is also responsible for the sour flavor of sourdough breads. This acid is used in beer brewing to lower the wort pH in order to reduce some undesirable substances such as tannins without giving off-flavors such as citric acid and increase the body of the beer. view less | |
| Lactic Acid | I.H.C. Chempharm | Lactic Acid also known as 2-hydroxypropanoic or milk acid, is a compound formed when glucose is broken down under certain conditions in a living creature or by some types of bacteria. In a person, for example, it is an important part of producing energy f...view more Lactic Acid also known as 2-hydroxypropanoic or milk acid, is a compound formed when glucose is broken down under certain conditions in a living creature or by some types of bacteria. In a person, for example, it is an important part of producing energy for strenuous exercise and helps with certain liver functions. During extremely intense exercise, it can buildup to excess and cause short-term burning sensations in muscles. This acid can also be found in certain dairy products, such as yogurt, as well as sourdough breads and some beers and wines as a result of fermentation. view less | |
| Lactic Acid | Ronas Chemicals Ind.Co.,Ltd. | Lactic Acid is a colorless or yellowish liquid that is used to provide a sour flavor to some dairy products and beer. This product is also often used as a curing agent and a flavoring agent in sour milk foods such as yogurt and cottage cheese. | |
| LAMINEX® MaxFlow 4G | DuPont Danisco | LAMINEX® MaxFlow 4G is a brewing enzyme. This product optimizes mash separation and beer filtration, reduces the risk of off-flavor and filter bed collapse, and provides a high and consistent throughput in brewing and potable alcohol production. | |
| Lecithin | Sime Darby Unimills | Lecithin is a range of superior, innovative lecithin products that offer specific benefits in various food applications such as chocolate confectionery and margarine, but also for the pharmaceutical industry. Unimills produces a variety of top-quality lec...view more Lecithin is a range of superior, innovative lecithin products that offer specific benefits in various food applications such as chocolate confectionery and margarine, but also for the pharmaceutical industry. Unimills produces a variety of top-quality lecithin products, including Bolec®, Sunlec®, and lecithin enhanced by enzymatic hydrolysis and alcohol fractionation. view less | |
| Leciva - S12 | VAV Life Sciences | Leciva - S12 is clear amber colored, viscous fluid obtained from hydrated gums of soya crude oil (produced from ‘Non GMO’ soyabeans) by the process of drying and filtration. It consists of all natural phosphatides in their original relative proportions an...view more Leciva - S12 is clear amber colored, viscous fluid obtained from hydrated gums of soya crude oil (produced from ‘Non GMO’ soyabeans) by the process of drying and filtration. It consists of all natural phosphatides in their original relative proportions and soyabean oil. It is used in applications such as baked goods, beverage mixes, chocolates, meat sauces and gravies. 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. | |
| Lemon-Clear Med PMS # 7404C | Sensient Food Colors North America | Lemon-Clear Med 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. | |
| Linalool Natural Ex Citrus | Aromor Flavors & Fragrances Ltd. | Linalool Natural Ex Citrus is a colorless to very pale yellow clear liquid that has a floral odor with citrus and woody nuances, reminiscent of lavender and bergamot. This product is commonly used as a flavoring agent in various food and beverage applicat...view more Linalool Natural Ex Citrus is a colorless to very pale yellow clear liquid that has a floral odor with citrus and woody nuances, reminiscent of lavender and bergamot. This product is commonly used as a flavoring agent in various food and beverage applications. view less | |
| Liquid Gelatine 25%-40% | Dal Cin Gildo Spa | Liquid Gelatine 25%-40% is a thick yellow solution of liquid gelatine for fining of juices and wines. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to rem...view more Liquid Gelatine 25%-40% is a thick yellow solution of liquid gelatine for fining of juices and wines. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze removal is known as fining. It involves the formation of a floccular precipitate in the beverage which will absorb the natural haze forming constituents while settling. After a settling period, the supernatant can be withdrawn and given a polishing filtration prior to sale. view less | |
| 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 | |
| LiquiGel Flot | Erbslöh Geisenheim AG | LiquiGel Flot is a liquid gelatin, specially developed for the flotation of grape must/juice. Due to the high portion of high-molecular components LiquiGel Flot possesses similar functional properties as is the case with high-Bloom powder gelatins. LiquiG...view more LiquiGel Flot is a liquid gelatin, specially developed for the flotation of grape must/juice. Due to the high portion of high-molecular components LiquiGel Flot possesses similar functional properties as is the case with high-Bloom powder gelatins. LiquiGel Flot is a liquid special gelatin for quick flocculation and the binding of phenols during flotation. LiquiGel Flot is a liquid composition of gelatins with different structure and molecular size. The large reactive surface provides for a quick binding of phenols and thus for an immediately perceptible flocculation. With the escape of gas from the gas-saturated must, clarification quickly sets in. The gelatin type to apply depends to a high degree on the previous mechanical stress the grapes were exposed to. In case of a careful processing and low contents of dissolved phenols, a standard, warm-soluble gelatin of 80–100 Bloom, as for instance ErbiGel®, is suitable and efficient. If however, increased phenol contents are present and glucan contents are higher, due to rot, and if pectin values are high too, then a special reactive gelatin like LiquiGel Flot is required. Cold soluble gelatin cannot be recommended, as the quality is not suitable. Conventional liquid gelatins do not flocculate quickly enough to make flotation work. view less | |
| Liquirab 100 | Dal Cin Gildo Spa | Liquirab 100 is produced in Dal Cin Spa Laboratories production plants from high quality raw materials. Processing includes multiple phases that are rigorously standardized to obtain gum Arabic with: consistent solution concentration, consistent clarity, ...view more Liquirab 100 is produced in Dal Cin Spa Laboratories production plants from high quality raw materials. Processing includes multiple phases that are rigorously standardized to obtain gum Arabic with: consistent solution concentration, consistent clarity, light yellow color, minimal clogging effect, microbiological sterility, and physio-chemical stability. The production process induces partial hydrolysis of the raw poly saccharides, hence Liquirab 100 has a very low viscosity, maintains its stabilizing capacity and at higher dosages gives smoothness. view less | |
| Liquisol™ 15K | Dal Cin Gildo Spa | Liquisol™ 15K is a pale yellow liquid solution of Potassium Bisulphite. A weaker alternative to sulfuric acid, it is used in wine production to control pH balance. FDA approved with an E number of E224. The acids in wine are an important component in both...view more Liquisol™ 15K is a pale yellow liquid solution of Potassium Bisulphite. A weaker alternative to sulfuric acid, it is used in wine production to control pH balance. FDA approved with an E number of E224. The acids in wine are an important component in both wine making and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. view less | |
| Liquisol™ 63N | Dal Cin Gildo Spa | Liquisol™ 63N is a clear liquid solution of Ammonium Bisulphite. A weaker alternative to sulfuric acid, it is used in wine production to control pH balance. The acids in wine are an important component in both wine making and the finished product of wine....view more Liquisol™ 63N is a clear liquid solution of Ammonium Bisulphite. A weaker alternative to sulfuric acid, it is used in wine production to control pH balance. The acids in wine are an important component in both wine making and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. view less | |
| LittoTabs | Erbslöh Geisenheim AG | LittoTabs are SO2-releasing tablets, consisting of potassium disulphite and potassium hydrogen carbonate. The efficient portion is the potassium disulphite. Potassium hydrogen carbonate leads to the bubbling effect of the sulphur cachets and thus to a hom...view more LittoTabs are SO2-releasing tablets, consisting of potassium disulphite and potassium hydrogen carbonate. The efficient portion is the potassium disulphite. Potassium hydrogen carbonate leads to the bubbling effect of the sulphur cachets and thus to a homogeneous distribution in the vessel. A sulphur cachet LittoTabs releases 5,000 mg SO2 under bubble formation. In wine, free SO2 should absolutely not range below 30 mg/L. Take reductones into account when determining the free SO2-content (ascorbic acid, polyphenols in red wine). Present reductones are equally detected in the analysis and wrongly lead to a higher free SO2-content. view less | |
| LittoZym Brillance | Erbslöh Geisenheim AG | LittoZym Brillance is a Oenological, highly active enzyme without cinnamoyl esterase side-activity for the clarification of grape musts and young wines. LittoZym Brillance lowers viscosity by a rapid degradation of liquid binding pectin gel. The deposits ...view more LittoZym Brillance is a Oenological, highly active enzyme without cinnamoyl esterase side-activity for the clarification of grape musts and young wines. LittoZym Brillance lowers viscosity by a rapid degradation of liquid binding pectin gel. The deposits are de-stabilized, settle more quickly and directly and thus clarification is accelerated. The efficiency of subsequently added clarifying agents is improved. LittoZym Brillance is equally suitable for the clarification of grape musts and young wines from white and red grapes. 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 | |
| Low Temperature α-Amylase | Winovazyme Biological Science & Technology Co., Ltd. | Low Temperature α-Amylase is a buff powder made from Bacillus subtilis through fermentation and extraction. This product can hydrolyze starch into dextrin of different lengths and other low molecular sugar, glucose and altose and decrease the viscosity of...view more Low Temperature α-Amylase is a buff powder made from Bacillus subtilis through fermentation and extraction. This product can hydrolyze starch into dextrin of different lengths and other low molecular sugar, glucose and altose and decrease the viscosity of starch paste. It is often used in beer production. view less | |
| Lutein | Cybercolors Ltd. | Lutein is a xanthophyll and a naturally occurring carotenoid. The Lutein color is extracted to produce oil suspensions and water soluble liquids. This product is mainly used in beverages and health supplements. | |
| Lutein | Integrated Trading Company (ITC) | Lutein is a yellow Aztec Marigold. It is oil soluble that adds an egg yellow color to the product. This product is used as a food coloring in the beverage industry. | |
| LUTEIN BEADLET 5% TAB | ZMC Zhejiang Medicine Co.,Ltd | Lutein Beadlet 5% TAB consists of red to red-brown free-flowing beadlets, with few white spots of food starch. The microencapsulated beadlets are manufactured with advanced spray and starch-catching drying technology. The individual particles containing l...view more Lutein Beadlet 5% TAB consists of red to red-brown free-flowing beadlets, with few white spots of food starch. The microencapsulated beadlets are manufactured with advanced spray and starch-catching drying technology. The individual particles containing lutein are finely dispersed in the matrix of gelatin and sucrose, coated with corn starch. Ascorbyl palmitate and dl-alpha-tocopherol are added as antioxidants. It is suitable for manufacturing tablets and hard-shell capsules. view less | |
| LUTEIN BEADLET 5% TAB-S | ZMC Zhejiang Medicine Co.,Ltd | Lutein Beadlet 5% TAB-S consists of red to red-brown free-flowing beadlets, with few white spots of food starch. The microencapsulated beadlets are manufactured with advanced spray and starch-catching drying technology. The individual particles containing...view more Lutein Beadlet 5% TAB-S consists of red to red-brown free-flowing beadlets, with few white spots of food starch. The microencapsulated beadlets are manufactured with advanced spray and starch-catching drying technology. The individual particles containing lutein are finely dispersed in the matrix of modified food starch and sucrose, coated with corn starch. Dl-alpha-tocopherol are added as antioxidants and is suitable for manufacturing tablet and hard-shell capsules. It is also used as a coloring agent and a nutrient for food such as fast food, baking food, drink, jelly, confectionery and dairy products. view less | |
| Lutein Ester | Ennature Biopharma (Division of India Glycols Limited) | Lutein Ester is made from the plant source Tagetes erecta (Marigold Deep Orange). It is a dark ornate coloured powder or crystalline powder that is odour free without any free saturated fatty acids. It is generally used as a nutritional supplement in the ...view more Lutein Ester is made from the plant source Tagetes erecta (Marigold Deep Orange). It is a dark ornate coloured powder or crystalline powder that is odour free without any free saturated fatty acids. It is generally used as a nutritional supplement in the form of a colouring agent in food products like nutritional drinks, confectionery, beverages, ice creams etc. As a colourant, when used with poultry feed it increases the colour intensity of egg-yolk and chicken. Lutein Ester is used in soft and hard gel capsules, chewable tablets, beverage/nutritional/sports drinks, milk powders, biscuits, chocolates and pet and poultry feed ingredient. This product is Kosher and G.M.P. certified. view less | |
| Lutein Ester 10.0% | Ennature Biopharma (Division of India Glycols Limited) | Lutein Ester 10.0% is a red-yellowish to orange-reddish brown free flowing powder. | |
| Lutein Ester 20% | Ennature Biopharma (Division of India Glycols Limited) | Lutein Ester 20% is a reddish to reddish-orange to reddish-brown viscous liquid to paste form. | |
| LUTEIN OIL SUSPENSION 20% | ZMC Zhejiang Medicine Co.,Ltd | Lutein Oil Suspension 20% is a brownish-yellow to reddish-brown liquid of natural mixed carotenoids in sunflower oil. The mixed carotenoids are extracted from marigold flower and comprise primarily lutein, as well as small amounts of zeaxanthin and crypto...view more Lutein Oil Suspension 20% is a brownish-yellow to reddish-brown liquid of natural mixed carotenoids in sunflower oil. The mixed carotenoids are extracted from marigold flower and comprise primarily lutein, as well as small amounts of zeaxanthin and cryptoxanthin. Gentle warming less than 40°C and thorough mixing before use will homogenize the product. It is used as a coloring agent and a nutrient for oil-based food such as margarine and edible oil. This product is also suitable for manufacturing soft-shell capsules. 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 | |
| LYSOBIER™ | Bioseutica Group | LYSOBIER™ is made with the all-natural enzyme Lysozyme which protects against lactic acid bacteria spoilage in non-pasteurized beers. It also serves as a natural solution to protect and conserve the yeast and extends the shelf life of high fermentation bo...view more LYSOBIER™ is made with the all-natural enzyme Lysozyme which protects against lactic acid bacteria spoilage in non-pasteurized beers. It also serves as a natural solution to protect and conserve the yeast and extends the shelf life of high fermentation bottled beers. LYSOBIER™ is used to make high fermentation and non-pasteurized bottle-conditioned beer. view less | |
| Lysocid® W | AEB Group | Lysocid® W is a preparation based on natural lysozimes, obtained from egg albumen. This agent blocks undesired malolactic fermentations and is very useful after the end of the malolactic fermentation to obtain a biological stabilization. Lysocid® W is use...view more Lysocid® W is a preparation based on natural lysozimes, obtained from egg albumen. This agent blocks undesired malolactic fermentations and is very useful after the end of the malolactic fermentation to obtain a biological stabilization. Lysocid® W is used for musts and wines based on lysozime. view less | |
| LYSOVIN™ | Bioseutica Group | LYSOVIN™ is a natural ingredient used to produce different qualities while making wine. It can control the onset of malolactic fermentation and contributes to the microbiological stability of wines. LYSOVIN™ prevents the growth of lactic acid bacteria whi...view more LYSOVIN™ is a natural ingredient used to produce different qualities while making wine. It can control the onset of malolactic fermentation and contributes to the microbiological stability of wines. LYSOVIN™ prevents the growth of lactic acid bacteria which can negatively affect wine by slowing fermentation and the adding to the production of compounds such as biogenic amines. It is used in the production of many various types of wines. view less | |
| Magenta GB High PMS# 485 | Sensient Food Colors North America | Magenta GB High PMS # 485 is a natural food coloring that is a pre-dispersed liquid with a pH of <3.8. This product is used in beverages, confectionery, and fruit fillings. | |
| Magenta GB Low PMS # 224 | Sensient Food Colors North America | Magenta GB Low PMS # 224 is a natural food coloring that is a pre-dispersed liquid with a pH of <3.8. This product is used in beverages, confectionery, and fruit fillings. | |
| Magenta GB Med PMS # 1787C | Sensient Food Colors North America | Magenta GB Med PMS # 1787C is a natural food coloring that is a pre-dispersed liquid with a pH of <3.8. This product is used in beverages, confectionery, and fruit fillings. | |
| Magenta ISB High PMS # 485 | Sensient Food Colors North America | Magenta ISB High PMS # 485 is a natural food coloring that is a pre-dispersed liquid with a pH of <3.8. This product is used in beverages, confectionery, and fruit fillings. | |
| Magenta ISB Low PMS # 224 | Sensient Food Colors North America | Magenta ISB Low PMS # 224 is a natural food coloring that is a pre-dispersed liquid with a pH of <3.8. This product is used in beverages, confectionery, and fruit fillings. | |
| Magenta ISB Med PMS # 1787C | Sensient Food Colors North America | Magenta ISB Med PMS # 1787C is a natural food coloring that is a pre-dispersed liquid with a pH of <3.8. This product is used in beverages, confectionery, and fruit fillings. | |
| Magnasweet® 100 | MAFCO Worldwide LLC | Magnasweet® 100 is a white to off-white crystalline powder that has an intense delayed sweet profile. It is effective at masking aftertastes, intensifies and extends sweetness, as well as enhances flavor. This product is ideal for chewing gum, beverages, ...view more Magnasweet® 100 is a white to off-white crystalline powder that has an intense delayed sweet profile. It is effective at masking aftertastes, intensifies and extends sweetness, as well as enhances flavor. This product is ideal for chewing gum, beverages, juice, yogurt, soy products (liquid and powdered forms), sugar-free products, nutraceuticals, and reduced sodium products. view less | |
| Magnasweet® 100 F | MAFCO Worldwide LLC | Magnasweet® 100 F is a white to off-white crystalline powder that has a sweet profile with intense delayed sweetness. It is effective at masking aftertastes, intensifies and extends sweetness, and enhances flavor. This product is ideal for chewing gum, be...view more Magnasweet® 100 F is a white to off-white crystalline powder that has a sweet profile with intense delayed sweetness. It is effective at masking aftertastes, intensifies and extends sweetness, and enhances flavor. This product is ideal for chewing gum, beverages, juice, yogurt, soy products (liquid and powdered forms), nutraceuticals, and reduced products. It has a pH range of 3.5 – 8.0 effective working range. Magnasweet® 100 F has a dosage range of Sweetness Modulation 0.002% to 0.010%, Masking Aftertaste 0.002% to 0.05%, and Flavor Enhancement 0.002% to 0.01%. view less | |
| Magnasweet® 100 G | MAFCO Worldwide LLC | Magnasweet® 100 G is a white to off-white crystalline powder that has a sweet profile with an intense delayed sweetness. This product is effective at masking aftertastes, enhances and extends sweetness, and enhances flavor. It is ideal for low pH products...view more Magnasweet® 100 G is a white to off-white crystalline powder that has a sweet profile with an intense delayed sweetness. This product is effective at masking aftertastes, enhances and extends sweetness, and enhances flavor. It is ideal for low pH products, fruit based products, beverages, and juices. Magnasweet® 100 G is soluble at recommended dosages in: water, hydro-alcoholic solutions, propylene glycol, and glycerine. It has a pH range of 3.0 – 7.0 effective working range. view less | |
| Magnasweet® 110 | MAFCO Worldwide LLC | Magnasweet® 110 is a pale yellow viscous liquid that has a taste profile that is sweet with intense delayed sweetness. This product allows for good solubility, is effective at masking aftertastes, intensifies and extends sweetness, and enhances flavor. Ma...view more Magnasweet® 110 is a pale yellow viscous liquid that has a taste profile that is sweet with intense delayed sweetness. This product allows for good solubility, is effective at masking aftertastes, intensifies and extends sweetness, and enhances flavor. Magnasweet® 110 is ideal for protein drinks, beverages, juices, liquid soy products, sugar-free products, oral care products, and nutraceuticals. It has a pH range of 3.5 – 8.0 effective working range. view less | |
| Magnasweet® 110 2X | MAFCO Worldwide LLC | Magnasweet® 110 2X has a taste profile that is sweet with an intense delayed sweetness. Attributes of this product allow for good solubility, effective at masking aftertastes, intensifies and extends sweetness and is meant to enhance flavor. | |
| Magnasweet® 110 F | MAFCO Worldwide LLC | Magnasweet® 110 F has a taste profile that is sweet with an intense delayed sweetness. Attributes allow for good solubility, effective at masking aftertastes along with it intensifying and extending sweetness, thus enhancing flavor. | |
| Magnasweet® 180 | MAFCO Worldwide LLC | Magnasweet® 180 has a taste profile that is sweet with a decreased lingering sweetness. Attributes for this ingredient allow for the finished product to be effective at masking aftertastes, intensifying and extending sweetness, enhancing flavor, and maski...view more Magnasweet® 180 has a taste profile that is sweet with a decreased lingering sweetness. Attributes for this ingredient allow for the finished product to be effective at masking aftertastes, intensifying and extending sweetness, enhancing flavor, and masking off odors. This product is ideally used for pharmaceuticals, marinades, high protein drinks, soy products (liquid and powdered forms), sugar-free products, and nutraceuticals. Magnasweet® 180 is a white to off-white crystalline powder that has a dosage range of Sweetness Modulation 0.002% to 0.03%, Masking Aftertaste 0.005% to 0.05%, and Flavor Enhancement 0.002% to 0.03%. view less | |
| Magnasweet® 185 | MAFCO Worldwide LLC | Magnasweet® 185 has a taste profile that is sweet with an intense delayed sweetness. Attributes of this ingredient impart good compressibility, effectiveness at masking aftertastes, intensifying and extending sweetness as well as enhances flavor and mask ...view more Magnasweet® 185 has a taste profile that is sweet with an intense delayed sweetness. Attributes of this ingredient impart good compressibility, effectiveness at masking aftertastes, intensifying and extending sweetness as well as enhances flavor and mask off odors. view less | |
| Magnasweet® 200 F | MAFCO Worldwide LLC | Magnasweet® 200 F has a taste profile that is an intense sweetness with an intense delayed sweetness. Attributes for this ingredient allow for effectiveness at masking aftertastes, its ability to intensify and extend sweetness of overall formulation, and ...view more Magnasweet® 200 F has a taste profile that is an intense sweetness with an intense delayed sweetness. Attributes for this ingredient allow for effectiveness at masking aftertastes, its ability to intensify and extend sweetness of overall formulation, and enhancing flavor while offering improved solubility. This product is ideal for stevia sweetened products, chewing gum, cosmetics, dairy, yogurt, sugar free products, soy products (liquid and powdered forms), nutraceuticals, low pH beverages, and juices. Magnasweet® 200 F is a white to off-white crystalline powder that has a dosage range of Sweetness Modulation 0.002% to 0.10%, Masking Aftertaste 0.002% to 0.05%, and Flavor Enhancement 0.002% to 0.01%. view less |
