|
Produkt
|
GELITA |
INSTANT GEL SCHOKO™ can partly (30 %) replace fat
without affecting the sensory and physical characteristics of chocolate. |
|
Produkt
|
Rousselot |
|
|
Produkt
|
Rousselot |
|
|
Produkt
|
Ashland Aqualon Functional Ingredients |
A nonionic, water-soluble cellulose ether that offers an unusual combination of properties to food processors such as polar organic solvent solubility, thermo-plasticity and surface activity. It functions as a protective colloid, emulsifying and whipping aid in whipped toppings as well as an edible protective coating and oil barrier for nuts and candies. |
|
Produkt
|
Ashland Aqualon Functional Ingredients |
A nonionic, water-soluble cellulose ether that offers an unusual combination of properties to food processors such as polar organic solvent solubility, thermo-plasticity and surface activity. It functions as a protective colloid, emulsifying and whipping aid in whipped toppings as well as an edible protective coating and oil barrier for nuts and candies. |
|
Produkt
|
Ashland Aqualon Functional Ingredients |
A nonionic, water-soluble cellulose ether that offers an unusual combination of properties to food processors such as polar organic solvent solubility, thermo-plasticity and surface activity. It functions as a protective colloid, emulsifying and whipping aid in whipped toppings as well as an edible protective coating and oil barrier for nuts and candies. |
|
Produkt
|
Ashland Aqualon Functional Ingredients |
A nonionic, water-soluble cellulose ether that offers an unusual combination of properties to food processors such as polar organic solvent solubility, thermo-plasticity and surface activity. It functions as a protective colloid, emulsifying and whipping aid in whipped toppings as well as an edible protective coating and oil barrier for nuts and candies. |
|
Formulierung
|
Polygal AG |
Polygal AG has developed specialty hydrocolloids such as low viscous Tara Gums which, in combination with other hydrocolloids help to improve the quality of yoghurts, curds dessert, milk rice desserts, etc. |
|
Formulierung
|
Polygal AG |
In order to achieve best results in terms of flow behaviour, mouth feel (creaminess) and flavour release, we recommend to use our specialty low viscous LV Tara Gum types Polygum 440/250 (2.500 cps) or 440/80 (800 cps), depending on the required viscosity. |
|
Formulierung
|
Polygal AG |
Polygal AG has developed specialty hydrocolloids such as low viscous Tara Gums which, in combination with other hydrocolloids help to improve the quality of yoghurts, curds dessert, milk rice desserts, etc. They have been developed for preparation of fruit in agitated milk desserts as well as for 2 chamber cups where the milk product and the fruit preparation are kept separately. |
|
Formulierung
|
Polygal AG |
Italian style, high transparency
Polygal has developed a specialty blend of hydrocolloids called Polygel CT-043 that consists of Iota Carrageenan and refined Locust Bean Gum (LBG). Both ingredients show an excellent synergy, the viscosity is enhanced, resulting in a pleasant and natural pseudoplastic texture of the liquid, which prevents the sedimentation of the herbs. |
|
Formulierung
|
Polygal AG |
Two efficient products for light cream cheese with a fat content of below 16%. They are called Polygel CT-599, which is a blend of LBG and low viscous Guar Gum and, on the other hand Polygum 440/150, which is a low viscous Tara Gum. |
|
Produkt
|
Cosucra |
Fibruline®, chicory inuline, is a soluble dietary fibre extracted from chicory roots by a natural process. It is a natural food ingredient. Fibruline® XL is an easy to disperse fine granulated white powder, with fat mimetic properties, giving texture to low fat food applications. |
|
Produkt
|
Cosucra |
Fibruline®, chicory inuline, is a soluble dietary fibre extracted from chicory roots by a natural process. It is a natural food ingredient. Fibruline® XL is an easy to disperse fine granulated white powder, with fat mimetic properties, giving texture to low fat food applications. |
|
Produkt
|
BASF Human Nutrition |
Vitamin A Palmitate in oil form, toc. stabilized. Vitamin A provides protection for the entire ectoderm and benefits growth and functionality of the skin as well as the mucous membranes. |
|
Broschüre
|
Polygal AG |
an overview of the different types of galactomannans
produced by Polygal AG, as well as to explain their properties and applications. |
|
Produkt
|
Polygal AG |
an overview of the different types of exudates produced by
Polygal AG, as well as to explain their properties and applications. |
|
Produkt
|
Cosucra |
PISANE® is a range of pea protein isolates extracted from the yellow pea, a natural and gluten free raw material. PISANE® M9 is suitable for Meat, Poultry, Fish and Vegetarian food, sauces, and textural protein, and improves the product's texture after thermal treatment. |
|
Produkt
|
BHJ Protein Foods |
SCANPRO CE 40 is a protein compound based on animal proteins. SCANPRO CE 40 has proven to be an excellent alternative to soya isolate binding over three times more than typical soya isolate. SCANPRO CE 40 has also proven to be an excellent fat binder providing a white and heat-stable emulsion in the finished meat product. SCANPRO CE 40 can be used as pre-emulsion, or added directly into the bowl chopper. |
|
Produkt
|
BHJ Protein Foods |
SCANPRO 325/1 is a heat-stable, low collagen protein ingredient and consequently perfect for products that are eaten hot, e.g. grill sausages. It is manufactured from food grade pork protein and pork plasma. |
Neue Suche
