Products

LEVALL® CP 702 is a versatile food ingredient designed to enhance various culinary applications, particularly in baking. Its primary ingredient is dicalcium phosphate, which functions as a leavening agent, contributing to the desired texture and rise in baked goods. This product may also contain monocalcium phosphate, palm oil, and sodium bicarbonate as additional ingredients, each playing a specific role in the overall functionality of the product.

MAX-GRO 751 is a highly concentrated, free-flowing, deep-frozen pelletized culture suitable for use in mesophilic cheese applications, including cheddar varieties, blue cheese, feta, and reduced-fat sour cream. It consists of a blend of specially selected strains of Lactococcus lactis ssp lactis and Lactococcus lactis ssp cremoris.

TAPIOCA STARCH NATIVE (SD-10) serves as a thickener and viscosity modifier. This product is known for its natural origin and is derived from plants. It is in the form of a powder and carries labeling claims of being naturally derived, kosher, plant-based, and halal.

TAPIOCA 530 is derived from tapioca starch through hydrothermal treatment. This product undergoes partial gelling, forming flakes, which are subsequently dried, ground, and sieved. This granular tapioca starch boasts several benefits: it's fish-free, lactose-free, latex-free, mustard-free, non-GMO, nut-free, and soy-free.

CELNY-L FCC is a premium ingredient meticulously crafted for oral drug delivery and care solutions, catering to pharmaceuticals, tablets, and capsules applications. Certified as additive-free, non-GMO, organic solvents-free, kosher, halal, and FCC compliant, it upholds stringent quality and dietary standards. With functions as a binder, film coating agent, plasticizer, thickener, and viscosity modifier, it ensures optimal performance in various dosage forms, including tablets and capsules.

Skim Inst Fort Vim 4A is produced from fresh skim milk, especially processed to form agglomerated particles that exhibit improved wetting and dispersion properties compared to spray or roller dried skim milk solids. This product is enriched with Vitamins A and D. It finds utility in various food applications where solubility, dispersibility, and wettability are essential for optimal product performance, including instant powdered beverages, baked goods, instant soups, ready-to-make salad dressings, instant powdered desserts, diet drinks, infant powdered formulas, and more.

FLAV COOLING SC1108002 is an FDA-approved food ingredient featuring Ethyl Alcohol. This liquid product complies with all applicable laws and regulations. It can be used in food applications, utilized as a natural flavoring to enhance the flavor character of the ingredients.

CARAMEL COLOR #591 is a brown, Class I, water-soluble liquid with a negative colloidal charge intended for coloring food and beverage products. This color additive is shelf-stable and exempt from certification by the U.S. Food and Drug Administration. Its main ingredient is caramel.

ASCORBITABS 60 provides ascorbic acid in an easy to use tablet form. In conventionally mixed dough's, ascorbic acid (a reducing agent) is oxidized by the oxygen in the air to dehydroascorbic acid. Evidence suggests that this dehydroascorbic acid oxidizes small thiol containing compounds (e.g. glutathione, non-gluten proteins), thereby preventing them from weakening the gluten structure via the thiol-disulfide interchange reaction: Ascorbic acid is regenerated and available for further oxidation. This oxidizing action of ascorbic acid in combination with other "dough improvers" acts to increase mix and proof tolerance and loaf volume, and to improve crumb structure. These tablets are resistant to breakage when handled yet disperse rapidly in water.

6093C SHAKE STABILIZER is a concentrated blend of vegetable gums and a texture-modifying whipping agent, standardized with sugar. The blend was specifically developed for use as a milkshake stabilizer. is granular in appearance with an off-white color and carries a typical odor. It is a kosher product.

BROWN RICE SYRUP 60DE is a natural grain sweetener, caramel brown in color, featuring a subtle flavor profile and an intense sweetness level with a 60 dextrose equivalent (D.E.). Its light color and mild flavor complement various ingredients, subtly enhancing light to medium colors and a range of flavors, including fruit, herb, nut, vegetable, and spicy notes. Derived from Brown Rice through hydrolysis, Which preserves its nutritional and functional benefits. As a complex carbohydrate, it undergoes slow digestion in the body, providing sustained energy for today's active lifestyle. This syrup empowers Food Technologists to substitute highly processed sweetening agents, reducing the need for additives and preservatives on the label declaration. Well-suited for traditional and health-conscious bakery products, non-dairy beverages, confections, prepared foods, and snacks, This product offers both shelf stability and consistency to your culinary creations.

AVONLAC® 282 GLC is a whey protein concentrate, made from fresh dairy whey using ultra-filtration. GLC indicates this product is manufactured at Great Lakes Cheese.This versatile product is ideal for various applications, including: dry mixes, Ready-to-Mix (RTM) beverages, protein fortification, bakery products, infant nutrition.

SUSPENGEL™ 200 is an odorless, cold-water-soluble powder with high purity. Its solid form ensures superior suspension. It functions as a clarifying agent in food and a viscosity modifier in pharma and nutraceuticals.

CLARIA® PLUS is a powdered product primarily composed of corn starch. This versatile ingredient is suitable for various dietary preferences, making it a preferred choice for lacto-ovo-vegetarians, vegetarians, vegans, and those seeking non-GMO options. It also holds certifications for being halal, kosher, and allergen-free. Available in a convenient powder form, is a versatile addition to various food applications, ensuring compatibility with vegan and vegetarian foods.

ADAMYL 2027 is a valuable ingredient in the food industry due to its functional properties. It serves as a thickening agent for sauces, gravies, soups, and other liquid-based foods, enhancing their texture and mouthfeel. Moreover, it improves the structure and moisture retention of various baked goods like bread, cakes, and pastries. Its stabilizing properties also help maintain the consistency and stability of food formulations, preventing phase separation or undesirable changes in texture.