| 100% Certified Segregated Sustainable Palm Fat Crystals SuperLux PSF SS 603-60 | Arthur Branwell & Co. Ltd. | 100% Certified Segregated Sustainable Palm Fat Crystals SuperLux PSF SS 603-60 is composed of free flowing, palm-based, vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods....view more 100% Certified Segregated Sustainable Palm Fat Crystals SuperLux PSF SS 603-60 is composed of free flowing, palm-based, vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods. It is used in meat products, baked and morning goods, confectionery, batters and coatings, seasonings, dry mixes and marinades, soups and sauces, canned products, health foods, vegetarian foods, dairy products, cakes and biscuits. view less | |
| 100% Palm Fat Crystals SuperLux PSF 603-53 | Arthur Branwell & Co. Ltd. | 100% Palm Fat Crystals SuperLux PSF 603-53 is composed of free flowing, palm stearin-based, vegetable fat crystals. The products serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods. It is used in meat product...view more 100% Palm Fat Crystals SuperLux PSF 603-53 is composed of free flowing, palm stearin-based, vegetable fat crystals. The products serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods. It is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| 4X Dri-Do® | Corbion | 4X Dri-Do® is a dough conditioner for yeast-raised products that will reduce dough stickiness and increase total water absorption. It greatly improves machinability, increases absorption in all types of yeast leavened dough making it an ingredient that pa...view more 4X Dri-Do® is a dough conditioner for yeast-raised products that will reduce dough stickiness and increase total water absorption. It greatly improves machinability, increases absorption in all types of yeast leavened dough making it an ingredient that pays for itself. 4X Dri-Do® increases all over dough absorption and product yield and improves dough handling capabilities. view less | |
| AA -25 W | Corbion | AA -25 W is a 25% concentration of ascorbic acid in wheat starch. It can be used as a flour mill additive and as a dough conditioner in the bakery and dry-mix plant, in place of bromate. Typically, millers use diluted premixes of ascorbic acid such as Cor...view more AA -25 W is a 25% concentration of ascorbic acid in wheat starch. It can be used as a flour mill additive and as a dough conditioner in the bakery and dry-mix plant, in place of bromate. Typically, millers use diluted premixes of ascorbic acid such as Corbion Caravan’s AA -25 W to make addition more consistent. view less | |
| AA-10 | Corbion | AA-10 is a blend of ascorbic acid (10%) and wheat starch. This product can be used in mills, bakeries and mix plants as a source of oxidation, in place of potassium bromate. Ascorbic acid addition rates in flour typically range from 25 to 75 ppm. The maxi...view more AA-10 is a blend of ascorbic acid (10%) and wheat starch. This product can be used in mills, bakeries and mix plants as a source of oxidation, in place of potassium bromate. Ascorbic acid addition rates in flour typically range from 25 to 75 ppm. The maximum level is 200 ppm, but levels in excess of that provide no additional benefit. view less | |
| ADA Concentrate | Corbion | ADA Concentrate is a mixture of azodicarbonamide (ADA), wheat starch, and tricalcium phosphate. It is used as a flour improver at the bakery or mix plant, as an alternative to bromate. A typical mill addition rate of 4.5 PPM of azodicarbonamide will minim...view more ADA Concentrate is a mixture of azodicarbonamide (ADA), wheat starch, and tricalcium phosphate. It is used as a flour improver at the bakery or mix plant, as an alternative to bromate. A typical mill addition rate of 4.5 PPM of azodicarbonamide will minimize the variances. At this level it is considered a maturing agent. The result is similar to naturally aging the flour. view less | |
| Alkemir® - 810 | VEDEQSA | Alkemir® - 810 is a sodium alginate (E-401) extracted from the brown algae (Phaeophyceae) of medium viscosity and medium gel strengh, purified through salt medium precipitation and successives pH adjustments. It is suitable for thickening or gelling proce...view more Alkemir® - 810 is a sodium alginate (E-401) extracted from the brown algae (Phaeophyceae) of medium viscosity and medium gel strengh, purified through salt medium precipitation and successives pH adjustments. It is suitable for thickening or gelling processing food in aquoeus medium such as stuffed olives. view less | |
| Alkemir® - 910 | VEDEQSA | Alkemir®-910 is a sodium alginate (E-401) extracted from brown algae (Phaeophyceae) of medium viscosity and high gel strengh, purified through salt medium precipitation and successives pH adjustments. It is a stabilizing and gelling agent for vegetable pa...view more Alkemir®-910 is a sodium alginate (E-401) extracted from brown algae (Phaeophyceae) of medium viscosity and high gel strengh, purified through salt medium precipitation and successives pH adjustments. It is a stabilizing and gelling agent for vegetable pasta, fish and pickles. view less | |
| Alkemir® - 910/F | VEDEQSA | Alkemir® - 910/F is a stabilizing - gelling agent for vegetable pasta, fish and pickles. For a correct action it is recommended to get a good dissolution in the medium, using decalcified or deionized water adding it gradually and stirring it at the same t...view more Alkemir® - 910/F is a stabilizing - gelling agent for vegetable pasta, fish and pickles. For a correct action it is recommended to get a good dissolution in the medium, using decalcified or deionized water adding it gradually and stirring it at the same time to avoid lumps. view less | |
| Anhydrous Calcium Dihydrogen Phosphate | Wuhan Golden Wing Industry & Trade Co., Ltd | Anhydrous Calcium Dihydrogen Phosphate is a hygroscopic white crystals or granules, or granular powder. It acts as a buffering agent, firming agent, sequestrant, leavening agent, dough conditioner, texturizer, yeast food and nutrient. | |
| Arco® ACA | Corbion | Arco® ACA is a concentrated, standardized blend of oxidants, dough dryer and enzymes. It is used as a bromate replacer in most all types of yeast leavened doughs and is particularly effective in bun production. It improves dough handling tolerances during...view more Arco® ACA is a concentrated, standardized blend of oxidants, dough dryer and enzymes. It is used as a bromate replacer in most all types of yeast leavened doughs and is particularly effective in bun production. It improves dough handling tolerances during processing, increases absorptions and/or promotes a drier feeling dough. view less | |
| Arkady® Dough Improver | Corbion | Arkady® Dough Improver is a mineral yeast food, dough improver and water conditioner. It provides nitrogen and mineral nutrition for the yeast, oxidizing salts for proper, rapid dough conditioning and calcium salts for water conditioning. Arkady® Dough Im...view more Arkady® Dough Improver is a mineral yeast food, dough improver and water conditioner. It provides nitrogen and mineral nutrition for the yeast, oxidizing salts for proper, rapid dough conditioning and calcium salts for water conditioning. Arkady® Dough Improver is generally used in acidic water. The resulting faster fermentation is beneficial in shops having large batch production, high speed equipment and tight production schedules. view less | |
| Ascorbic Acid | Henan Techway Chemical Co., Ltd. | Ascorbic Acid is known for its antioxidant properties. It is a molecular bond of carbon, hydrogen, and oxygen. This product comes as white crystals or a white or almost white crystalline powder, which discolors on exposure to air and moisture; odorless or...view more Ascorbic Acid is known for its antioxidant properties. It is a molecular bond of carbon, hydrogen, and oxygen. This product comes as white crystals or a white or almost white crystalline powder, which discolors on exposure to air and moisture; odorless or almost odorless. Freely soluble in water, soluble in ethanol (90%), practically insoluble in chloroform and ether. Most people are familiar with L-ascorbic acid, more commonly referred to as vitamin C. Ascorbic acid is essential to the body’s processes, and all humans must consume it through either food or supplementation. Vitamin C helps to produce collagen. It is also vital in the production of dopamine and adrenaline, and necessary to the function of almost all major organs. view less | |
| Baker’s Do-Crest | Corbion | Baker’s Do-Crest is used as a dough strengthener and conditioner in most types of baking. It is particularly effective in variety breads and yeast-raised sweet goods. Baker’s Do-Crest improves dough tolerances and processing to machinery variations. It in...view more Baker’s Do-Crest is used as a dough strengthener and conditioner in most types of baking. It is particularly effective in variety breads and yeast-raised sweet goods. Baker’s Do-Crest improves dough tolerances and processing to machinery variations. It increases gas retention resulting in greater product volume and a finer, more even crumb. It is great for bread, buns, rolls and sweet dough and danish products. view less | |
| Baker’s Emplex® Supreme | Corbion | Baker’s Emplex® Supreme is a food grade emulsifier and enzyme combination for use in yeast leavened dough. It combines excellent dough strengthening and conditioning at make-up for improved dough handling and superior finished product volume. It is for us...view more Baker’s Emplex® Supreme is a food grade emulsifier and enzyme combination for use in yeast leavened dough. It combines excellent dough strengthening and conditioning at make-up for improved dough handling and superior finished product volume. It is for use in buns, rolls, sweet doughs, danish and flour tortillas. view less | |
| Bamboo Fibre SANACEL® Bamboo 1000 | CFF | SANACEL® Bamboo 1000 is a dietary fiber is obtained from fiber-rich parts of the bamboo plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. It has a p...view more SANACEL® Bamboo 1000 is a dietary fiber is obtained from fiber-rich parts of the bamboo plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. It has a particle size of 1000 µm. view less | |
| Bamboo Fibre SANACEL® Bamboo 150 | CFF | SANACEL® Bamboo 150 is a dietary fiber is obtained from fibre-rich parts of the bamboo plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odor. It has a par...view more SANACEL® Bamboo 150 is a dietary fiber is obtained from fibre-rich parts of the bamboo plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odor. It has a particle size of 100µm. view less | |
| Bamboo Fibre SANACEL® Bamboo 200 | CFF | SANACEL® Bamboo dietary fibre is obtained from fibre-rich parts of the bamboo plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. It has particle size...view more SANACEL® Bamboo dietary fibre is obtained from fibre-rich parts of the bamboo plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. It has particle size of 200 µm. view less | |
| Bamboo Fibre SANACEL® Bamboo 300 | CFF | SANACEL® Bamboo 300 is a dietary fibre is obtained from fibre-rich parts of the bamboo plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. It has a pa...view more SANACEL® Bamboo 300 is a dietary fibre is obtained from fibre-rich parts of the bamboo plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. It has a particle size of 300 µm. view less | |
| Bamboo Fibre SANACEL® Bamboo 40 | CFF | SANACEL® Bamboo 40 is a dietary fibre is obtained from fibre-rich parts of the bamboo plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. It has a par...view more SANACEL® Bamboo 40 is a dietary fibre is obtained from fibre-rich parts of the bamboo plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. It has a particle size of 40 µm. view less | |
| Bamboo Fibre SANACEL® Bamboo 90 | CFF | SANACEL® Bamboo 90 is a dietary fibre is obtained from fibre-rich parts of the bamboo plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. It has a par...view more SANACEL® Bamboo 90 is a dietary fibre is obtained from fibre-rich parts of the bamboo plant. The vegetable parts are cleaned, purified and milled in several steps. The final product appears as a white powder and is neutral in taste and odour. It has a particle size of 90 µm. view less | |
| Barley Fibre SANACEL® Beta G | CFF | SANACEL® Beta G is a dietary food fibre. It is gently extracted from the nutritious parts of carefully selected Varieties of barley grain. | |
| Basic Improver 2000 | Corbion | Basic Improver 2000 is a dough conditioner for bread and rolls. It increases dough strength, improves loaf volume, creates fine even texture, reduces fermentation time in all yeast raised baked products and is versatile and can be used in automatic and/or...view more Basic Improver 2000 is a dough conditioner for bread and rolls. It increases dough strength, improves loaf volume, creates fine even texture, reduces fermentation time in all yeast raised baked products and is versatile and can be used in automatic and/or manual applications. view less | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thi...view more Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) E10M has a viscosity range of 7,500 to 14,000 cps and particle size of less than 295 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thic...view more Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) E4M has a viscosity range of 2,700 to 5,040 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, th...view more Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K100M has a viscosity range of 75,000 to 140,000 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thi...view more Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K15M has a viscosity range of 13,500 to 25,200 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, th...view more Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K200M has a viscosity range of 150,000 to 280,000 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thi...view more Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K35M has a viscosity range of 26,250 to 49,000 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M | Ashland | Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thic...view more Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Hydroxypropylmethylcellulose (HPMC) K4M has a viscosity range of 2,700 to 5,040 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Methylcellulose (MC) A4C | Ashland | Benecel™ Methylcellulose (MC) A4C is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspend...view more Benecel™ Methylcellulose (MC) A4C is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Methylcellulose (MC) A4C has a viscosity range of 300 to 560 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Benecel™ Methylcellulose (MC) A4M | Ashland | Benecel™ Methylcellulose (MC) A4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspend...view more Benecel™ Methylcellulose (MC) A4M is a high purity, water-soluble cellulose derivative designed to perform many functions in processed foods - including reversible hot water gelation, water binding and retention, oil barrier formation, thickening, suspending and stabilizing, and film formation. Benecel™ Methylcellulose (MC) A4M has a viscosity range of 3,000 to 5,600 cps and particle size of 170 to 250 micrometers. This product is widely used in food applications such as batters, breadings, extruded and fried foods, bakery fillings and toppings, meat and meat substitutes, soups, sauces, ice cream, and more. view less | |
| Beta Carotene E 160 A Portfolio | CAROTEX | Beta carotene E 160 A portfolio is a oil soluble, water soluble (emulsion form) and powdered Beta Carotenes. Areas of application for oil based food is coloring of butter, cheese preparations, processed cheese, oil and oil substitutes, margarine, salad dr...view more Beta carotene E 160 A portfolio is a oil soluble, water soluble (emulsion form) and powdered Beta Carotenes. Areas of application for oil based food is coloring of butter, cheese preparations, processed cheese, oil and oil substitutes, margarine, salad dressings, fat based sauces, fat based ice cream, soups, pasta, cream fillings, egg based products and other oil based products. The water based applications are coloring of beverages, syrups, confectionery, water based ice cream and other water based products. Powdered applications consists of the coloring of: instant drink powders, confectionery, bakery, biscuits, chewing gum, ice cream, soup powders, ready to eat meals, milk shakes, fermented milk products, pasta, cheese, powder nutritional supplements and other powder based products. view less | |
| Calcium Acetate | Wuhan Golden Wing Industry & Trade Co., Ltd | Calcium Acetate is a white granular powder which doesn't have any smell. It is a compound made up of calcium, carbon, hydrogen and oxygen. Calcium Acetate is used as a food additive which acts as a stabilizer, when used with an emulsifier it further binds...view more Calcium Acetate is a white granular powder which doesn't have any smell. It is a compound made up of calcium, carbon, hydrogen and oxygen. Calcium Acetate is used as a food additive which acts as a stabilizer, when used with an emulsifier it further binds the ingredients to ensure nothing separates. It is used in many dairy products including, condensed milk, milk powder and cream. Also pasta products use Calcium Acetate for proper production and storage. view less | |
| Calcium Gluconate | Ronas Chemicals Ind.Co.,Ltd. | Calcium Gluconate is made up of white, crystalline granules or is a powder that is soluble in alcohol and other organic solvents. It is used in the food industry as a nutrient, firming agent, stabilizer, and texturizer in grain products and beverages. | |
| Calcium Stearoyl Lactylate(CSL) | Foodchem International Corporation | Calcium Stearoyl Lactylate(CSL) is an ivory white to slightly yellowish powder or brittle solid with a characteristic odour. This product has the functions to increase toughness, emulsify, improve preservation, keep fresh, etc. It is often used in baked g...view more Calcium Stearoyl Lactylate(CSL) is an ivory white to slightly yellowish powder or brittle solid with a characteristic odour. This product has the functions to increase toughness, emulsify, improve preservation, keep fresh, etc. It is often used in baked goods, steamed breads, noodles and dumplings. view less | |
| Complete Do Soft Modified | Corbion | Complete Do Soft Modified is a dough conditioner for the wholesale production of buns, rolls and bread. It extends freshness and shelf life of baked product. Complete Do Soft Modified has superior dough strengthening tolerance and eliminates the need of a...view more Complete Do Soft Modified is a dough conditioner for the wholesale production of buns, rolls and bread. It extends freshness and shelf life of baked product. Complete Do Soft Modified has superior dough strengthening tolerance and eliminates the need of a ferment/sponge and dough. It reduces mix time and provides excellent fermentation flavor. view less | |
| Concentrated Dairy Free Chocolate Crystals SuperChoc 604-36 | Arthur Branwell & Co. Ltd. | Concentrated Dairy Free Chocolate Crystals SuperChoc 604-36 is produced by cryogenically crystallizing high quality, concentrated, sugar free, dairy free, plain chocolate base with non-allergenic lecithin. The product consists of greater than 95% cocoa so...view more Concentrated Dairy Free Chocolate Crystals SuperChoc 604-36 is produced by cryogenically crystallizing high quality, concentrated, sugar free, dairy free, plain chocolate base with non-allergenic lecithin. The product consists of greater than 95% cocoa solids. Categorized as E322, it is used as an emulsifier in chocolate coatings, fillings, icing and dustings, hot and cold beverages, confectionery,snacks, frozen and chilled dairy desserts, puddings, baked goods,ice cream, milkshakes, sweet and savory sauces, and pasta products. view less | |
| CT-1 | Corbion | CT-1 is an accelerated dough improver that eliminates fermentation time in yeast raised baked products in conventional equipment. The enhanced doughs have superior extensibility without tearing, and increased absorption will be obtained without sacrificin...view more CT-1 is an accelerated dough improver that eliminates fermentation time in yeast raised baked products in conventional equipment. The enhanced doughs have superior extensibility without tearing, and increased absorption will be obtained without sacrificing dough machinability. The average overall time from mixer to final bake is approximately 2-1/2 hours. It can be used in yeast raised breads, rolls, specialty breads, sweet doughs or yeast donut formulas. view less | |
| Curry Powder | Friedrich Ingredients | Curry Powder is a dark ocher powder with a spicy, aromatic ginger flavor. This seasoning is made with curcuma, coriander, cumin, starch, fenugreek, fennel, salt, chilies, parsley, spices. It has a strong, piquant spice composition with a mild spice profil...view more Curry Powder is a dark ocher powder with a spicy, aromatic ginger flavor. This seasoning is made with curcuma, coriander, cumin, starch, fenugreek, fennel, salt, chilies, parsley, spices. It has a strong, piquant spice composition with a mild spice profile. It finds application in many traditional Indian dishes. view less | |
| Cysto-10 C | Kenfood S.A. | Cysto-10 C has L-cysteine 10% E920 which decreases the strength of the flour and increases the extensibility of the dough. It is a dough conditioner for making bakery goods. it consists of E170, L-cystein E920. It appears as a free flowing powder with ch...view more Cysto-10 C has L-cysteine 10% E920 which decreases the strength of the flour and increases the extensibility of the dough. It is a dough conditioner for making bakery goods. it consists of E170, L-cystein E920. It appears as a free flowing powder with characteristic taste and smell. view less | |
| Dependox® AXC | Corbion | Dependox® AXC is a blend of ascorbic acid, ADA, fungal enzymes and wheat starch. It is used as an alternative to bromate in most types of baking methods. Dependox® AXC aids in gas retention resulting in greater product volume and tighter crumb, increases ...view more Dependox® AXC is a blend of ascorbic acid, ADA, fungal enzymes and wheat starch. It is used as an alternative to bromate in most types of baking methods. Dependox® AXC aids in gas retention resulting in greater product volume and tighter crumb, increases protein strength and improves dough handling capabilities. Typical use levels in bread, buns, rolls, sweet dough and Danish is 0.25-1.13 oz*/cwt flour. view less | |
| Dicalcium Phosphate | Lianyungang Kede Chemical Industry Co., Ltd | Dicalcium Phosphate is an odorless and tasteless, white mono clinic crystalline powder. Uses in the food industry include a bulking agent, flour improver, and a swelling agent. It is mainly used in the making of flour, cakes, pastries, and biscuits. | |
| Dicalcium Phosphate | Reephos Chemical Co., Ltd. | Dicalcium Phosphate is used in food processing as a leavening agent, buffer, nutritional supplement, emulsifier and stabilizer. It is a white, monoclinic crystalline powder. It is used in prepared breakfast cereals, enriched flour and noodle products an...view more Dicalcium Phosphate is used in food processing as a leavening agent, buffer, nutritional supplement, emulsifier and stabilizer. It is a white, monoclinic crystalline powder. It is used in prepared breakfast cereals, enriched flour and noodle products and as a dietary supplement. view less | |
| Dicalcium Phosphate | Shanghai Yancui Import and Export Corporation | Dicalcium Phosphate is a mineral supplement and dough conditioner. It contains approximately 29% calcium, and is practically insoluble in water. This product is often used in prepared breakfast cereals, enriched flour, and noodle products. | |
| Dicalcium Phosphate (Food Grade) | Foodchem International Corporation | Dicalcium Phosphate (Food Grade) is a white, odorless powder. It is often used as a leavening agent, dough modifier, buffer, nutritional supplement, emulsifier, and stabilizer in flour, cake, pastry, and baked goods. This product is also used in biscuits,...view more Dicalcium Phosphate (Food Grade) is a white, odorless powder. It is often used as a leavening agent, dough modifier, buffer, nutritional supplement, emulsifier, and stabilizer in flour, cake, pastry, and baked goods. This product is also used in biscuits, milk powder, drinks, ice cream as a nutrient supplement. view less | |
| Dimodan® HP K-A | DuPont Danisco | Dimodan® HP K-A is composed of distilled monoglycerides made from edible, refined, hydrogenated palm oil. The Dimodan® emulsifiers are commonly used in bakery, oils, fats, dairy, frozen desserts, confectionery and plastics, and are available in various fo...view more Dimodan® HP K-A is composed of distilled monoglycerides made from edible, refined, hydrogenated palm oil. The Dimodan® emulsifiers are commonly used in bakery, oils, fats, dairy, frozen desserts, confectionery and plastics, and are available in various formats and packaging. This product provides efficient processing, improved product quality, fat reduction, and shelf life extension. view less | |
| Dimodan® HP/B K-A | DuPont Danisco | Dimodan® HP/B K-A is composed of distilled monoglycerides made from edible, refined, hydrogenated palm oil. The Dimodan® emulsifiers are commonly used in bakery, oils, fats, dairy, frozen desserts, confectionery and plastics, and are available in various ...view more Dimodan® HP/B K-A is composed of distilled monoglycerides made from edible, refined, hydrogenated palm oil. The Dimodan® emulsifiers are commonly used in bakery, oils, fats, dairy, frozen desserts, confectionery and plastics, and are available in various formats and packaging. This product provides efficient processing, improved product quality, fat reduction, and shelf life extension. view less | |
| Dimodan® HP/D K-A | DuPont Danisco | Dimodan® HP/D K-A is Kosher certified distilled monoglycerides made from edible, refined, hydrogenated palm oil. Dimodan® HP/D K-A is commonly used in bread, margarine, shortening, coffee whiteners, pasta products, potato products, peanut butter, caramel...view more Dimodan® HP/D K-A is Kosher certified distilled monoglycerides made from edible, refined, hydrogenated palm oil. Dimodan® HP/D K-A is commonly used in bread, margarine, shortening, coffee whiteners, pasta products, potato products, peanut butter, caramels and toffees. This product provides efficient processing, improved product quality, fat reduction, and shelf life extension. view less | |
| Dimodan® HS/D K-A | DuPont Danisco | Dimodan® HS/D K-A is composed of Kosher certified, distilled monoglycerides made from edible, fully hydrogenated soybean oil. It provides efficient processing, improved product quality, uniform crumb structure, improved cooking stability, fat reduction, a...view more Dimodan® HS/D K-A is composed of Kosher certified, distilled monoglycerides made from edible, fully hydrogenated soybean oil. It provides efficient processing, improved product quality, uniform crumb structure, improved cooking stability, fat reduction, and shelf life extension. This product is commonly used in bread, margarine, shortening, coffee whiteners, pasta products, potato products, caramels and toffees, and is available in various formats and packaging. view less | |
| Dipotassium Phosphate | Jiangsu Kolod Food Ingredients Plant | Dipotassium Phosphate is a colorless or white square crystal granules, easily deliquescent, alkaline, insoluble in ethanol. PH value is about 9 in 1% aqueous solution. In the food industry, it is used as buffering agent, chelating agent, yeast food, emuls...view more Dipotassium Phosphate is a colorless or white square crystal granules, easily deliquescent, alkaline, insoluble in ethanol. PH value is about 9 in 1% aqueous solution. In the food industry, it is used as buffering agent, chelating agent, yeast food, emulsifying salt, synergistic agent of anti-oxidation. It is packed with polyethylene bag as inner layer, and a compound plastic woven bag as the outer layer. The net weight of each bag is 25 kg. view less | |
| Disodium Phosphate | Foodchem International Corporation | Disodium Phosphate is a sodium salt of Phosphoric Acid. DSP is a white powder that is highly hygroscopic and water soluble. It is used in Cream of Wheat to quicken cooking time, as described on the ingredients panel of the product package. | |
| Disodium Phosphate | Shanghai Yancui Import and Export Corporation | Disodium Phosphate is the disodium salt of phosphoric acid. This product appears as a white crystalline powder. It can be used as a protein stabilizer, buffer, dispersant, and coagulation accelerator in instant puddings, cream sauce, macaroni, etc. | |
| Disodium Phosphate Anhydrous | Fosfa A.S. | Disodium Phosphate Anhydrous is a white, powdered, non-aggressive and non-flammable substance. It is often used as an emulsifier and a buffering agent for the production of processed cheese, as well as an additive to prevent the gelation of milk. And addi...view more Disodium Phosphate Anhydrous is a white, powdered, non-aggressive and non-flammable substance. It is often used as an emulsifier and a buffering agent for the production of processed cheese, as well as an additive to prevent the gelation of milk. And addition of Disodium Phosphate Anhydrous can shorten the cooking time of pasta. view less | |
| Doh-Tone® | Corbion | Doh-Tone® is an enzyme supplement for flour. It improves gas production and gas retention in dough, leading to an improved loaf volume. Doh-Tone® is an alternative to malted-barley flour, as a flour treatment. It is a concentrated enzyme premix which is s...view more Doh-Tone® is an enzyme supplement for flour. It improves gas production and gas retention in dough, leading to an improved loaf volume. Doh-Tone® is an alternative to malted-barley flour, as a flour treatment. It is a concentrated enzyme premix which is standardized to contain specific levels of amylase and protease activity. Unlike malted barley flour, Doh-Tone® will not support insect activity. view less | |
| Doh-Tone® 2 | Corbion | Doh-Tone® 2 is an enzyme supplement. When added to flour, it improves gas production and gas retention in dough, resulting in a greater loaf volume. Doh-Tone® 2 is an alternative to barley malted flour, as a flour treatment. It is a concentrated enzyme pr...view more Doh-Tone® 2 is an enzyme supplement. When added to flour, it improves gas production and gas retention in dough, resulting in a greater loaf volume. Doh-Tone® 2 is an alternative to barley malted flour, as a flour treatment. It is a concentrated enzyme premix which is standardized to contain specific levels of amylase activity. Unlike malted barley flour, Doh-Tone® 2 will not support insect activity. view less | |
| Dough Side-8 | Corbion | Dough Side-8 and Sponge-Mate 8 are systems for bringing sponges and brews into the non-bromate age without any loss of quality or volume. It allows one step scaling for dough driers, oxidation and reducing agents and the possible reduction of dough streng...view more Dough Side-8 and Sponge-Mate 8 are systems for bringing sponges and brews into the non-bromate age without any loss of quality or volume. It allows one step scaling for dough driers, oxidation and reducing agents and the possible reduction of dough strengtheners and emulsifiers. Dough Side-8 is a user friendly, non-bromated conditioning system. It is tolerant to high speed production and no major processing changes required. view less | |
| Doughmaker® 5 GR | Corbion | Doughmaker® 5 GR is a flour and bread improver and can be used as a bromate alternative. Depending on the level of addition to the flour, Doughmaker® 5 increases dough absorption and strength, hence is a gluten replacer. It improves tolerances during proc...view more Doughmaker® 5 GR is a flour and bread improver and can be used as a bromate alternative. Depending on the level of addition to the flour, Doughmaker® 5 increases dough absorption and strength, hence is a gluten replacer. It improves tolerances during processing, resulting in greater product volume and tighter finished crumb and enhances in crumb softness which extends the shelf life of the finished product. It is for use in bread, buns, rolls, sweet dough and Danish. view less | |
| Doughmaster® 200 | Corbion | Doughmaster® 200 is a blend of soy flour, emulsifiers, enzymes, oxidants, and reducing agents. This product is used as a dough and bread improver as an alternative to bromate. The balanced oxidant/reducing agent ratio for this product optimizes dough stre...view more Doughmaster® 200 is a blend of soy flour, emulsifiers, enzymes, oxidants, and reducing agents. This product is used as a dough and bread improver as an alternative to bromate. The balanced oxidant/reducing agent ratio for this product optimizes dough strength qualities in yeast leavened bakery products. It improves crumb whiteness and dough tolerances during processing, resulting in greater product volume and tighter finished crumb. It is able to partially replace vital wheat gluten in dough formulations. view less | |
| Doughmaster® 700 | Corbion | Doughmaster® 700 is a blend of oxidants, enzymes and emulsifiers. This product is an alternative to bromate, for use as a dough and bread improver. It optimizes dough strength qualities in yeast leavened bakery products, depending on the level of addition...view more Doughmaster® 700 is a blend of oxidants, enzymes and emulsifiers. This product is an alternative to bromate, for use as a dough and bread improver. It optimizes dough strength qualities in yeast leavened bakery products, depending on the level of addition. It increases absorption, provides greater crumb softness and extends shelf life. It can be used as a partial replacement for vital wheat gluten in dough formulations. view less | |
| Dri-Do® Plus | Corbion | Dri-Do® Plus is a dough conditioner containing that will reduce stickiness and increase the product’s crumb whiteness. The defatted enzyme active soy flour produces a whiter crumb color in white bread and rolls along with increasing the dough mixing toler...view more Dri-Do® Plus is a dough conditioner containing that will reduce stickiness and increase the product’s crumb whiteness. The defatted enzyme active soy flour produces a whiter crumb color in white bread and rolls along with increasing the dough mixing tolerances. Dri-Do® Plus increases absorptions to all types of yeast-leavened dough. view less | |
| Dyn-A-Max | Corbion | Dyn-A-Max is a blend of emulsifiers that can be used for all yeast raised goods. It improves freshness and tenderness of the finished product, provides maximum volume, strong straight side walls and fine grain and texture. It also easily scales, handles a...view more Dyn-A-Max is a blend of emulsifiers that can be used for all yeast raised goods. It improves freshness and tenderness of the finished product, provides maximum volume, strong straight side walls and fine grain and texture. It also easily scales, handles and stores well. Dyn-A-Max produces a drier dough that that improves machinability through dividers, rounders and moulders and is effective at low levels. view less | |
| EL-7 | Corbion | EL-7 is a no-time dough ingredient that eliminates fermentation time using conventional equipment. Specially formulated for doughs requiring extreme extensibility without "shrink back", such as pizza, tortilla and pita bread dough. It Increases the shelf ...view more EL-7 is a no-time dough ingredient that eliminates fermentation time using conventional equipment. Specially formulated for doughs requiring extreme extensibility without "shrink back", such as pizza, tortilla and pita bread dough. It Increases the shelf life of tortillas making them more tender so they stay fresher and softer with minimal cracking and improves the stretching ability for string line production and help reduce shrinkage during baking. view less | |
| ELASTITEX™ 1 | Ingredion | ELASTITEX™ 1 is a modified starch with unique properties that give excellent texture and structure to a range of food products. ELASTITEX™ 1 is suitable for use in noodles, pasta, dairy desserts, squeezable snacks and reformed foods. When used in high sol...view more ELASTITEX™ 1 is a modified starch with unique properties that give excellent texture and structure to a range of food products. ELASTITEX™ 1 is suitable for use in noodles, pasta, dairy desserts, squeezable snacks and reformed foods. When used in high solids applications, like noodles and pasta, it generates fast hydrating, highly elastic textures. However, when used in lower solids applications, like dairy desserts, the textures generated with ELASTITEX™ 1 can range from being soft and squeezable to soft and spreadable. Soft squeezable gels made with ELASTITEX™ 1 have intriguing non-sticky and chewable eating characteristics. In dairy systems that are especially delicate in flavour ELASTITEX™ 1 is a popular texturising tool; it combines unique rheological properties with an excellent clean flavour profile and fast melt away in the mouth. ELASTITEX™ 1 is ideal for use in reformed foods because of its excellent structuring properties that give an elastic texture. view less | |
| Fibre Blend SANACEL® Add 020 | CFF | SANACEL® Add 020 is a fiber blend of soluble and insoluble dietary fibers. The vegetable parts are cleaned, purified, milled and mixed in several steps. The final product appears as a white powder and is neutral in taste and odor. It has a bulk density of...view more SANACEL® Add 020 is a fiber blend of soluble and insoluble dietary fibers. The vegetable parts are cleaned, purified, milled and mixed in several steps. The final product appears as a white powder and is neutral in taste and odor. It has a bulk density of >180 g/l, and has a higher yield in injections. view less | |
| Fibre Blend SANACEL® Add 021 | CFF | SANACEL® Add 021 is a fiber blend of soluble and insoluble dietary fibers. The vegetable parts are cleaned, purified, milled and mixed in several steps. The final product appears as a white powder and is neutral in taste and odor. It has a bulk density of...view more SANACEL® Add 021 is a fiber blend of soluble and insoluble dietary fibers. The vegetable parts are cleaned, purified, milled and mixed in several steps. The final product appears as a white powder and is neutral in taste and odor. It has a bulk density of >200 g/l, and it helps with stabilization of the cream cheese fillings. view less | |
| Fibre Blend SANACEL® Add 022 | CFF | SANACEL® Add 022 is a fiber blend of soluble and insoluble dietary fibers. The vegetable parts are cleaned, purified, milled and mixed in several steps. The final product appears as a white powder and is neutral in taste and odor. It has a bulk density of...view more SANACEL® Add 022 is a fiber blend of soluble and insoluble dietary fibers. The vegetable parts are cleaned, purified, milled and mixed in several steps. The final product appears as a white powder and is neutral in taste and odor. It has a bulk density of >180 g/l and functions as a thickener in Beverages. view less | |
| Fibre Blend SANACEL® Add 023 | CFF | SANACEL® Add 023 is a fiber blend of soluble and insoluble dietary fibers. The vegetable parts are cleaned, purified, milled and mixed in several steps. The final product appears as a white powder and is neutral in taste and odor. It has a bulk density of...view more SANACEL® Add 023 is a fiber blend of soluble and insoluble dietary fibers. The vegetable parts are cleaned, purified, milled and mixed in several steps. The final product appears as a white powder and is neutral in taste and odor. It has a bulk density of >250 g/l and used for bread low in protein. view less | |
| Fibre Blend SANACEL® Add FB | CFF | SANACEL® Add FB is a mixture of soluble and insoluble dietary fibres. The vegetable parts are cleaned, purified, milled and mixed in several steps. The final product appears as a white powder and is neutral in taste and odour. It has a bulk density of >16...view more SANACEL® Add FB is a mixture of soluble and insoluble dietary fibres. The vegetable parts are cleaned, purified, milled and mixed in several steps. The final product appears as a white powder and is neutral in taste and odour. It has a bulk density of >160 g/l. view less | |
| Fillo 500 | Kenfood S.A. | Fillo 500 is a dough conditioner for making filo pastry. It consists of wheat flour, lecithin E322, L- cysteine E920 and enzymes. It is a free flowing powder with characteristic taste and smell. | |
| Finamul (90) | Fine Organics | Finamul (90) (Distilled Monoglycerides) is creamish white powder, with a neutral fatty odor and taste. Finamul (90) is produced from raw materials derived from vegetable origin. Finamul (90) acts as an emulsifier for food products, and it is used in ice c...view more Finamul (90) (Distilled Monoglycerides) is creamish white powder, with a neutral fatty odor and taste. Finamul (90) is produced from raw materials derived from vegetable origin. Finamul (90) acts as an emulsifier for food products, and it is used in ice creams, cookies, biscuits, chocolates, toffees, margarine, peanut butter, baked goods, fudges, butter, cheese products and pasta products. view less | |
| FIRM-TEX™ | Ingredion | FIRM-TEX™ is a modified food starch derived from waxy maize. It is used as a binder and texturiser in cooked meat products and other applications where a low gelatinisation temperature is required. Examples of use in meat products could include turkey rol...view more FIRM-TEX™ is a modified food starch derived from waxy maize. It is used as a binder and texturiser in cooked meat products and other applications where a low gelatinisation temperature is required. Examples of use in meat products could include turkey rolls and non-specific loaves. Other applications include use in soups, sauces and gravies, and pasta fillings. view less | |
| FRIGEX® W | Ingredion | FRIGEX® W is a modified food starch derived from waxy maize. It is a very versatile starch that is well-suited as a thickener for many food systems including aseptically canned products and frozen foods. It is also commonly used in dairy based products su...view more FRIGEX® W is a modified food starch derived from waxy maize. It is a very versatile starch that is well-suited as a thickener for many food systems including aseptically canned products and frozen foods. It is also commonly used in dairy based products such as puddings and cream fillings. view less | |
| Fumaric Acid | Foodchem International Corporation | Fumaric Acid appears as a colorless crystalline powder that is found in many kinds of mushrooms and fresh beef. It is often used as an acidity regulator, acidifier, curing accelerant and a flavoring agent in coffee, tea, pastas, milk powder, cream, cheese...view more Fumaric Acid appears as a colorless crystalline powder that is found in many kinds of mushrooms and fresh beef. It is often used as an acidity regulator, acidifier, curing accelerant and a flavoring agent in coffee, tea, pastas, milk powder, cream, cheese, processed fruit, etc. view less | |
| Gardenia (GG-NL101) | Yaegaki Bio-Industry, Inc. | Gardenia (GG-NL101) is a green water-soluble liquid. This product has a concentration of 56 at 440nm, 22 at 600nm (E10%) and provides a natural green color. It is used in confectionery, dairy products, instant noodles, bakery products, snack foods, and be...view more Gardenia (GG-NL101) is a green water-soluble liquid. This product has a concentration of 56 at 440nm, 22 at 600nm (E10%) and provides a natural green color. It is used in confectionery, dairy products, instant noodles, bakery products, snack foods, and beverages. view less | |
| Gardenia (GG-NL201) | Yaegaki Bio-Industry, Inc. | Gardenia (GG-NL201) is a green water-soluble liquid. This product has a concentration of 36 at 440nm, 22 at 600nm (E10%) and provides a natural green color. It is used in confectionery, dairy products, instant noodles, bakery products, snack foods, and be...view more Gardenia (GG-NL201) is a green water-soluble liquid. This product has a concentration of 36 at 440nm, 22 at 600nm (E10%) and provides a natural green color. It is used in confectionery, dairy products, instant noodles, bakery products, snack foods, and beverages. view less | |
| Gardenia (GG-NP101) | Yaegaki Bio-Industry, Inc. | Gardenia (GG-NP101) is a green water-soluble powder. This product has a concentration of 115 at 440nm, 45 at 600nm (E10%) and provides a natural green food color. It is used in confectionery, dairy products, instant noodles, bakery products, snack foods, ...view more Gardenia (GG-NP101) is a green water-soluble powder. This product has a concentration of 115 at 440nm, 45 at 600nm (E10%) and provides a natural green food color. It is used in confectionery, dairy products, instant noodles, bakery products, snack foods, and beverages. view less | |
| Gardenia (GG-NP201) | Yaegaki Bio-Industry, Inc. | Gardenia (GG-NP201) is a green water-soluble powder. This product has a concentration of 70 at 440nm, 20 at 600nm (E10%) and provides a natural green color. It is used in confectionery, dairy products, instant noodles, bakery products, snack foods, and be...view more Gardenia (GG-NP201) is a green water-soluble powder. This product has a concentration of 70 at 440nm, 20 at 600nm (E10%) and provides a natural green color. It is used in confectionery, dairy products, instant noodles, bakery products, snack foods, and beverages. view less | |
| Gardenia (GY-NG101) | Yaegaki Bio-Industry, Inc. | Gardenia (GY-NG101) is a yellow water-soluble granule. This product has a concentration of 170 (E10%) and provides a natural yellow color. It is used in confectionery, beverages, and noodles. | |
| Gardenia (GY-NG301) | Yaegaki Bio-Industry, Inc. | Gardenia (GY-NG301) is a yellow water-soluble granule. This product has a concentration of 400 (E10%) and provides a natural yellow color. It is used in confectionery, beverages, and noodles. | |
| Gardenia (GY-NL701) | Yaegaki Bio-Industry, Inc. | Gardenia (GY-NL701) is a yellow water-soluble liquid. This product has a concentration of 180 (E10%) and provides a natural yellow to food. It is used in confectionery, beverages, and noodles. | |
| Gardenia (GY-NL901) | Yaegaki Bio-Industry, Inc. | Gardenia (GY-NL901) is a yellow water-soluble liquid. This product has a concentration of 440 (E10%) and provides a natural yellow color to food. It is used in confectionery, beverages, and noodles. | |
| Gardenia (GY-NP301) | Yaegaki Bio-Industry, Inc. | Gardenia (GY-NP301) is a yellow water-soluble powder. This product has a concentration of 340 (E10%) and provides a natural yellow color to food. It is used in confectionery, beverages, and noodles. | |
| Gardenia (GY-NP401) | Yaegaki Bio-Industry, Inc. | Gardenia (GY-NP401) is a yellow water-soluble powder. This product has a concentration of 170 (E10%) and provides a natural yellow food color. It is used in confectionery, beverages, and noodles. | |
| Gardenia Yellow | Yunnan Tonghai Yang Natural Products Co., Ltd. | Gardenia Yellow is a pure natural and water soluble food color that is extracted from the gardenia fruit. The main coloring ingredient is crocin and crocetin. This product is a yellow powder that can easily dissolve in water and alcohol solution. It has g...view more Gardenia Yellow is a pure natural and water soluble food color that is extracted from the gardenia fruit. The main coloring ingredient is crocin and crocetin. This product is a yellow powder that can easily dissolve in water and alcohol solution. It has good resistance to light and temperature in neutral and weak alkaline mediums. It is often used in instant rice and flour products, pastas, filling for cereal products, chocolate products, fruit flavored beverages, cakes, preserved fruits, and jelly. view less | |
| Gellan Gum | Foodchem International Corporation | Gellan Gum is a high molecular weight polysaccharide gum produced by a pure culture fermentation of a carbohydrate by Pseudomonas elodea, purified by recovery with isopropyl alcohol, dried, and milled. It appears as an off-white powder, and it is often us...view more Gellan Gum is a high molecular weight polysaccharide gum produced by a pure culture fermentation of a carbohydrate by Pseudomonas elodea, purified by recovery with isopropyl alcohol, dried, and milled. It appears as an off-white powder, and it is often used as a thickener, emulsifier, and stabilizer. This product is mainly used in soya milks to keep the soy protein suspended in the milk, and it can also be found in candy, dairy products, jam, and flour. view less | |
| Gellan Gum FG | Unionchem | Gellan Gum FG is a type of Gellan Gum that is mainly used for suspending purposes. It is a natural occurring biopolymer produced by carbohydrate fermentation with Pseudomonas elodea. It is a white or creamy white powder. This product is used as an excelle...view more Gellan Gum FG is a type of Gellan Gum that is mainly used for suspending purposes. It is a natural occurring biopolymer produced by carbohydrate fermentation with Pseudomonas elodea. It is a white or creamy white powder. This product is used as an excellent suspending agent, stabilizer, thickener, and rheology controller in various foods and beverages. view less | |
| Gellan Gum WG | Unionchem | Gellan Gum WG is a type of Gellan Gum that is mainly used for gelling purposes. It is a naturally occurring biopolymer produced by carbohydrate fermentation with Pseudomonas elodea. It is a white or creamy powder. This product is used as an excellent wate...view more Gellan Gum WG is a type of Gellan Gum that is mainly used for gelling purposes. It is a naturally occurring biopolymer produced by carbohydrate fermentation with Pseudomonas elodea. It is a white or creamy powder. This product is used as an excellent water gelling agent, filming agent, thickener, and rheology controller in various foods and beverages. view less | |
| GEM 100 | Corbion | GEM 100 is a natural dough improver used to reduce or eliminate the amount of vital wheat gluten used in yeast leavened dough formulas. | |
| GK 3000 | Kenfood S.A. | GK 3000 is a flour dough conditioner of high efficiency suitable for all types of bakery products that expand biologically (with yeast). It regulates the dough quality increasing the absorption capacity and water retention; it also regulates the mechanica...view more GK 3000 is a flour dough conditioner of high efficiency suitable for all types of bakery products that expand biologically (with yeast). It regulates the dough quality increasing the absorption capacity and water retention; it also regulates the mechanical endurance and the plasticity and elasticity as well as the speed of expansion giving a thin and homogeneous foliage (hiving) holes. It increases the keeping time of the product and it reduces the bakery error possibilities. It is a free flowing powder with characteristic taste and smell. view less | |
| JELUCEL® PF (1000 X) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (1000 X) is cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, coarse, fibrous substance with a bulk density of approximately 45 g/l. It is used in food products to add dietary fiber and as a textu...view more JELUCEL® PF (1000 X) is cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, coarse, fibrous substance with a bulk density of approximately 45 g/l. It is used in food products to add dietary fiber and as a texturiser, texture stabiliser, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® PF (150) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (150) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 190 g/l. It is used in food products to add dietary fiber and as a texturiser...view more JELUCEL® PF (150) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 190 g/l. It is used in food products to add dietary fiber and as a texturiser, texture stabiliser, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® PF (200) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (200) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 140 g/l. It is used in food products to add dietary fiber and as a texturiser...view more JELUCEL® PF (200) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 140 g/l. It is used in food products to add dietary fiber and as a texturiser, texture stabiliser, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® PF (30) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (30) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 240 g/l. It is used in food products to add dietary fiber and as a texturiser,...view more JELUCEL® PF (30) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 240 g/l. It is used in food products to add dietary fiber and as a texturiser, texture stabiliser, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® PF (300) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (300) is cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, coarse, fibrous substance with a bulk density of approximately 110 g/l. It is used in food products to add dietary fiber and as a texturi...view more JELUCEL® PF (300) is cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, coarse, fibrous substance with a bulk density of approximately 110 g/l. It is used in food products to add dietary fiber and as a texturizer, texture stabilizer, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® PF (400 X) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (400 X) is cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, coarse, fibrous substance with a bulk density of approximately 55 g/l. It is used in food products to add dietary fiber and as a textur...view more JELUCEL® PF (400 X) is cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, coarse, fibrous substance with a bulk density of approximately 55 g/l. It is used in food products to add dietary fiber and as a texturiser, texture stabiliser, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® PF (75) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (75) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 230 g/l. It is used in food products to add dietary fiber and as a texturiser,...view more JELUCEL® PF (75) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 230 g/l. It is used in food products to add dietary fiber and as a texturiser, texture stabiliser, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| JELUCEL® PF (90) | Jelu-Werk Josef Ehrler GmbH & Co. KG | JELUCEL® PF (90) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 205 g/l. It is used in food products to add dietary fiber and as a texturiser,...view more JELUCEL® PF (90) is a powdered cellulose made from natural raw materials and used as a food additive. It is a tasteless, white, fine powder with a bulk density of approximately 205 g/l. It is used in food products to add dietary fiber and as a texturiser, texture stabiliser, humectant, anti-caking and anti-sticking agent, and a carrier substance for other additives. view less | |
| Kast | Kenfood S.A. | Kast is a dough conditioner for all baked products that need a traditional look, it is also for all types of products of noble bakery. It has all the characteristics of a good improver; it improves simultaneously the absorption and durability of products ...view more Kast is a dough conditioner for all baked products that need a traditional look, it is also for all types of products of noble bakery. It has all the characteristics of a good improver; it improves simultaneously the absorption and durability of products to which it is added. It is a premix for the production of traditional Italian type bakery products. Kast is a free flowing powder with characteristic taste and smell view less | |
| Kataifi-10 | Kenfood S.A. | Kataifi-10 is a dough conditioner for making bakery goods. It consists of Lecithin E322, L-cystein E920, anticaking agent E170 and enzymes. It is a free flowing powder with characteristic taste and smell. |
