Products

LEVALL AR 36 is available in powder form, and it helps food ingredients.

OPUS™ SALP Replacer Acidulant is an aluminum-free, highly functional alternative to sodium aluminum phosphate (SALP). It is designed to offer several advantages, including ensuring product resilience and maintaining end-product handling characteristics. Additionally, it maximizes end-product volume by mimicking the reaction profile of SALP and imparting a neutral flavor profile to all baked goods.

ARISE® 5000 is a functional ingredient that provides benefits to various flour-based food products such as breads, buns, pizza dough, bakery mixes, buttermilk biscuits, cookies, crackers, batters, coatings, and snack foods. It can be used as a partial replacement for egg whites, offering gelling properties in bread and rolls, binding abilities in various products, and foaming in items like angel food cake, meringue, muffins, and donuts.

LEVALL 40 is a versatile food ingredient, conveniently packaged in bags, and readily available for various culinary applications, particularly in bakery products. It consists primarily of disodium pyrophosphate (INS 450 (i)), serving as a functional additive, specifically a leavening agent.

LEVALL 20 is available in powder form and serves as a leavening agent in food ingredients.

LEVALL® AR 15 is a food-grade product and complies with the requirements of the current EC Food Additive Regulation, Food Chemicals Codex (FCC), and Codex Alimentarius (JECFA). It has a white color, a powder appearance, and a characteristic odor. It is intended to be used in bakery products and is typically used at a dosage of up to 2% in the final food.

NEOS™ SALP Replacer Ac GF is a versatile food ingredient primarily serving as an acidulant. It comes in a powdered form and is suitable for various food applications. This ingredient offers several benefits, including being diabetic-friendly, non-irradiated, non-GMO, palm oil-free, and free from pesticides.

LEVALL® AR 36 is a versatile food ingredient with notable features and benefits. It is known for being cold-water soluble, which simplifies its use in various culinary applications. The primary ingredient in is disodium pyrophosphate, which functions as a leavening agent, aiding in achieving the desired texture and rise in baked goods.

LEVALL® 28 serves as a leavening agent and a functional additive in dough conditioners and flour additives, contributing to the texture and quality of baked goods. This product is a reliable choice for food manufacturers aiming to produce high-quality bakery products while meeting dietary and regulatory requirements. This product finds its primary application in the food and nutrition industry, specifically in bakery products.

LEVALL 40 is available in powder form and acts as a leavening agent in food ingredients.

LEVALL 28 works as a leavening agent in culinary ingredients when it is powdered.

KODA 100™ POTASSIUM BICARB is a high-quality potassium bicarbonate that serves as an effective leavening agent in various food applications. This odorless and free-flowing powder is suitable for both vegans and vegetarians, aligning with diverse dietary preferences. It is free of major allergens and non-irradiated, ensuring food safety and quality. is a trusted choice for enhancing the texture and rising capabilities of a wide range of baked goods and other food products, making it a valuable ingredient in the food industry.

LEVALL® CA 100 is a food-grade product and complies with the requirements of the current EC Food Additive Regulation, Food Chemicals Codex (FCC), and Codex Alimentarius (JECFA). It has a white color, a powder appearance, and a characteristic odor. It is intended to be used in bakery products and is typically used at a dosage of up to 2% in the final food.

LEVALL® Ca 100 is a food-grade product and complies with the requirements of the current EC Food Additive Regulation, Food Chemicals Codex (FCC), and Codex Alimentarius (JECFA). It has a white color, a powder appearance, and a characteristic odor. It is intended to be used in bakery products and is typically used at a dosage of up to 2% in the final food.

LEVALL® 20 serves as a leavening agent and a functional additive in dough conditioners and flour additives, contributing to the texture and quality of baked goods. This product is a reliable choice for food manufacturers aiming to produce high-quality bakery products while meeting dietary and regulatory requirements. This product finds its primary application in the food and nutrition industry, specifically in bakery products.