 样品申请 |
SINEOX™ BHA产品 |
AAFC Antioxidants Aromas and Fine Chemicals (Pty.) Ltd. | Sineox™ BHA is widely used as an antioxidant and stabilizer especially in baked products as it is stabile at high temperature and its antioxidant properties are sustained during cooking and baking. |
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样品申请 |
BURNT CARAMELIZED SUGARS产品 |
Aromsa | Burnt Sugars Are Not A Food Additive, But Food Itself. Based On This, A Special Declaration Is Not Necessary And They Can Be Listed As "Burnt Sugar", "Burnt Sugar Syrup", Or "Caramelized Sugar". If Burnt Sugars Are To Be Used For Food Coloring Purposes, Then They Need To Be Declared As "Plain Caramel". |
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样品申请 |
FLAVORS产品 |
Aromsa | Heat Stable Flavors Used In Various Applications For Food And Are Sold In 40 Countries Around The World. |
AVEBE FOOD: INNOVATION BY NATURE手册 |
AVEBE | ||
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样品申请 |
ELIANE™产品 |
AVEBE | ELIANE™ is a 'waxy potato' starch containing more than 99% amylopectin which allows preparation of foods with unique functionality, textures, expansion characteristics and cost saving opportunities. |
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样品申请 |
ETENIA™产品 |
AVEBE | ETENIA™ offers a new range exciting consumer appeal products through unique and functional texturising, gelling and thickening properties. AVEBE developed the ETENIA™ range to offer many new functional benefits to our customers. |
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样品申请 |
CRISTALASE®产品 |
B.S.C. | Cristalase® is a liquid preparation of purified papain, standardized with sorbitol. Cristalase® is available in different standardized proteolytic activities. |
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样品申请 |
CRISTALFOAM®产品 |
B.S.C. | Cristalfoam® gives the remedy to cope with this aspect efficiently whenever needed. Made out of beer friendly vegetal hydrolyzed proteins, it can improve foam stability and cling from 50% up to 100% depending on the specificity of the brew. Performance is measured on international recognized testing methods such as the NIBEM or RUDIN test. |
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样品申请 |
REFINED PAPAIN产品 |
B.S.C. | REFINED PAPAIN is a powder formulation based on spray-dried papain. Standardization at different activity-levels is possible. REFINED PAPAIN is available in an activity range from 6.000 USP U/mg (100 TU/mg) up to 48.000 USP U/mg ( 800 TU/mg). |
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样品申请 |
BINDER 1.0产品 |
BDF Natural Ingredients S.L. | BINDER 1.0 is a product designed to give structure to many different products. Since it is easy to apply it can be used in all kinds of production processes. It is a gelling agent particularly suited to improve texture and overall appearance of meat. |
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样品申请 |
PROBIND FSH产品 |
BDF Natural Ingredients S.L. | PROBIND FSH offers an innovative way to give portion control in fish processing, which allows the effective use an added-value enhanced of raw materials. |
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样品申请 |
PROBIND GT产品 |
BDF Natural Ingredients S.L. | PROBIND GT offers an innovative way to give portion control in meat processing, which allows the effective use an added-value enhanced of raw materials. Strong binding by cross-linking of protein molecules Easy to handle effect on flavour Applicable for any further processing such as smoking, coating, heating or freezing after binding is completed No need to heat/freeze for binding. PROBIND GT is allergen free |
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样品申请 |
PROBIND MB产品 |
BDF Natural Ingredients S.L. | PROBIND MB offers an innovative way to give portion control in meat and fish processing, which allows the effective use an added-value enhanced of raw materials. |
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样品申请 |
PROBIND TX产品 |
BDF Natural Ingredients S.L. | PROBIND TX is a kind of food production of novel protein, designed for improve the characteristics of cooked products. The aplications of transglutaminase in food process: improvement of the food texture Improvement of the nutrition value of protein Easy to handle effect on flavour Quality improvement of PSE meat Applicable for any further processing such as smoking, coating, heating or freezing after binding is completed. reduction of phosphates or protein ingredients improving the fl |
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样品申请 |
ORAFTI® INULIN产品 |
BENEO | Orafti® Inulin Is A White, Odourless, Soluble Powder With A Slightly Sweet Taste And No Aftertaste. It Is A Mixture Of Oligo- And Polysaccharides Which Are Composed Of Fructose Units Connected By ß (2-1) Links. Almost Every Molecule Is Terminated By A Glucose Unit. The Total Number Of Fructose Or Glucose Units (Degree Of Polymerisation Or Dp) Of Chicory Inulin Ranges Mainly Between 2 And 60. |
ADD VALUE.....ADD SCANPRO手册 |
BHJ Protein Foods | ||
BHJ PROTEIN FOODS – YOUR PREFERRED PARTNER手册 |
BHJ Protein Foods | ||
PROTELL FOODS – PART OF THE BHJ GROUP手册 |
BHJ Protein Foods | ||
SCANPRO PREMIUM FAT FOR SAVOURY PRODUCTS手册 |
BHJ Protein Foods | ||
SCANPRO SOUP STOCK FOR SAVOURY PRODUCTS手册 |
BHJ Protein Foods |
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