A polyglycerol ester made from edible, refined vegetable fatty acids and in which the polyglycerol moiety is mainly di-, tri-, and tetra-glycerol. For application in the areas of frying margarine, cake & cream margarine, cake gels, cake shortenings, low fat spread, and aerated confectionery like soft caramel or marshmallows.
A distilled propylene glycol ester made from edible, refined vegetable fatty acids. For application in the areas of topping powder, high ratio shortening, margarine, cake mix, powdered sponge improver, and cake gels.
A sorbitan monostearate made from edible, refined vegetable fatty acids. For application in the area of instant active dry yeast (IADY).
A distilled monoglyceride made from edible, refined sunflower oil / palm-based oil / soya bean oil. For application in the areas of bread& bakery compounds, cream margarine, low fat spread, coffee whiteners, pasta products, potato products, caramels & toffees, whipping gels, peanut butter.
more about emulsifierAn off-white powder of xanthan gum for use in food applications where quick hydration, easy handling, and normal processing condition is desirable. This cold soluble gum is particularly useful for thickening and stabilising, synergistic with guar and locust bean gum. It’s application areas includes beverages (powder mixes), cake mixes, dry sauce mixes, desserts, salad dressings.
more about hydrocolloidA complete range of natural colours and natural colour preparations for the food, drug and cosmetics industries.
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more about flavorsMade from edible, refined, hydrogenated sunflower or palm oil. For application in the areas of UHT vegetable whipping cream, yeast raised bread, biscuits, cookies and shortening for bakery products.
A distilled monoglyceride made from edible, refined sunflower oil / palm-based oil / soya bean oil. For application in the areas of bread& bakery compounds, cream margarine, low fat spread, coffee whiteners, pasta products, potato products, caramels & toffees, whipping gels, peanut butter.
more about emulsifierLiquid / granulated / fine powdered soy or sunflower lecithin which is a mixture of non-polar (triglycerides) and polar (phospho- and glycol-) lipids and a small amount of carbohydrates.
more about lecithinAn off-white powder of xanthan gum for use in food applications where quick hydration, easy handling, and normal processing condition is desirable. This cold soluble gum is particularly useful for thickening and stabilising, synergistic with guar and locust bean gum. It’s application areas includes beverages (powder mixes), cake mixes, dry sauce mixes, desserts, salad dressings.
more about hydrocolloidAn enzyme preparation which is produced by fermentation with selected fungal and/or bacterial strains. For application in the areas of flour, bread, yeast-raised bread, and bakery products.
A hexose oxidase which is produced by fermentation with a selected strain of yeast. For application in yeast-raised bread.
more about enzymesA complete range of natural colours and natural colour preparations for the food, drug and cosmetics industries.
more about flavorMade from edible, refined, hydrogenated sunflower or palm oil. For application in the areas of UHT vegetable whipping cream, yeast raised bread, biscuits, cookies and shortening for bakery products.
A sodium stearoyl lacytate made from refined fatty acids of vegetable origin. For application in the areas of liquid & powdered coffee whiteners and yeast raised bread.
A distilled monoglyceride made from edible, refined sunflower oil / palm-based oil / soya bean oil. For application in the areas of bread& bakery compounds, cream margarine, low fat spread, coffee whiteners, pasta products, potato products, caramels & toffees, whipping gels, peanut butter.
more about emulsifierAn enzyme preparation which is produced by fermentation with selected fungal and/or bacterial strains. For application in the areas of flour, bread, yeast-raised bread, and bakery products.
more about enzymeLiquid / granulated / fine powdered soy or sunflower lecithin which is a mixture of non-polar (triglycerides) and polar (phospho- and glycol-) lipids and a small amount of carbohydrates.
more about lecithinAn enzyme preparation which is produced by fermentation with selected microbial strains. For application in the area of bakery products (eg. oval, panettone, brioche).
An enzyme preparation which is produced by fermentation with selected microbial strains. For application in the areas of sweet goods and high fat cakes (eg. muffins or pound cake).
more about enzymeAn off-white powder manufactured from brown algae. For application in the areas of dairy products, bakery products, sauces, desserts, structured fruits & vegetables, structured meat & fish, and other food systems in which a thickening or gelling effect is desired.
Low-high ester pectin powder manufactured from citrus peel. It has natural colour variation from off-white to golden. For application in the areas of acidified dairy products, juice drinks, fruit glaze& beverages, nutritional beverages, jams & jellies, fruit preparations, bakery fillings, ready-to-eat low pH crème desserts & non-gelled textures, other gelled confectionery with high soluble solids.
An off-white powder of xanthan gum for use in food applications where quick hydration, easy handling, and normal processing condition is desirable. This cold soluble gum is particularly useful for thickening and stabilising, synergistic with guar and locust bean gum. It’s application areas includes beverages (powder mixes), cake mixes, dry sauce mixes, desserts, salad dressings.
more about hydrocolloidA highly effective antioxidant mixture of natural tocopherols with ascorbyl palmitate (vitamin C palmitate) and lecithin, (and also food grade emulsifiers as carrier). Other mixture contains TBHQ, citric acid, and propylene glycol. For application in the areas of fats & oils, baked products, snack foods, meat & poultry products, dressings, etc.
more about antioxidantsA complete range of natural colours and natural colour preparations for the food, drug and cosmetics industries.
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