Agar-agar is obtained from Red Seaweed cts as natural gelling agent, thickener and stabilizer which provide short texture in confectionery, meat and food applications.
GS 5100 ISOLATED SOY PROTEIN is a good gelling agent, it can absorb water and oil and increase output capacity. Moreover, it can be processed easily with other ingredients directly, as well as it can improve the texture of ham or stabilize soy joghurt.
NUTRI SPERSE® HOSO M Beverage Baseprovides an excellent fat base to use in Kosher Paerve applications, trans fat free applications, and allergenfree applications. It is designed for use in nutritional, industrial, food applications or as an alternative to...view more
NUTRI SPERSE® HOSO M Beverage Baseprovides an excellent fat base to use in Kosher Paerve applications, trans fat free applications, and allergenfree applications. It is designed for use in nutritional, industrial, food applications or as an alternative to the use of hydrogenated oils. It is a good fat source for dry mixes or anywhere a dry-fat source is required and where liquid oil cannot be used. view less
NUTRI SPERSE® MCT C8 POWDER is a blend of ingredients providing a level (70%) of high-caprylic (C8) medium-chain triglycerides supplied as a free-flowing powder that is very easy to blend at ambient temperatures. The powder can be used for the medium-chai...view more
NUTRI SPERSE® MCT C8 POWDER is a blend of ingredients providing a level (70%) of high-caprylic (C8) medium-chain triglycerides supplied as a free-flowing powder that is very easy to blend at ambient temperatures. The powder can be used for the medium-chain triglyceride content desired. The product can be used in dry mixes, bakery applications, sauces, and beverages, and is dispersible in cold or hot environments. view less
OptiSol® 1200 is a patent pending functional dairy ingredient with unique properties that prevents oxidation to protect color and flavor, as well as unique meat conditioning properties resulting in yield enhancement in natural applications.
The OptiSol® ...view more
OptiSol® 1200 is a patent pending functional dairy ingredient with unique properties that prevents oxidation to protect color and flavor, as well as unique meat conditioning properties resulting in yield enhancement in natural applications.
The OptiSol® 1000 Series is a full range of functional dairy protein ingredient systems. Benefits include improved processing and flavor, creamy texture, clean label, rBST free/Grade A options. Ideal for high protein yogurts, dairy beverages, refrigerated beverages, shelf stable high acid beverages, frozen yogurt, ice cream, dairy desserts, sauces, soups, protein gels, and fruit purees. view less
Tabulose SC 611 preparation starts with the depolymerization of highly purified wood pulp, followed by its combination with a selected form of carboxymethylcellulose sodium. When dispersed in water, forms a white and opaque gel with high thixotropy. The c...view more
Tabulose SC 611 preparation starts with the depolymerization of highly purified wood pulp, followed by its combination with a selected form of carboxymethylcellulose sodium. When dispersed in water, forms a white and opaque gel with high thixotropy. The carboxymethylcellulose acts as a protective colloid and aids the dispersion.
Tabulose SC 611 can enhance the properties of processed food either alone or in combination with other hydrocolloids, gums and surfactants. Stabilizer, thickener, creaminess and texture modifier, are the main functions of Tabulose SC 611 in various applications in food. view less
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