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BITTER ORANGE
BITTER ORANGE contains in the peel and pulp of citrus with high amounts of flavonoids including Hesperidine, Naringine, Neophesperidine.
Ingredienti per alimenti e bevande
AMICANON 7
AMICANON 7 is a preservative for Confectionery (Custard cream, Pudding), croquette, boiled and seasoned vegetable, baked-egg product.
Ingredienti per alimenti e bevande
SOY TVP GN-25 (GRANULES NATURAL, 2-5MM)
SOY TVP GN-25 (GRANULES NATURAL, 2-5MM); also known as textured soy protein, soy mince, soy meat or soy chunks is made from extrusion of de-oiled non-GMO soy flour. The soy flour is heated to up to 150°C at high pressure which denatures it into a fibrous, insoluble, porous network that can soak up more than three times of its own weight in liquids. When the product exits the extruder, the sudden drop in pressure causes rapid expansion into puffy solid product which is dried. The TVPs are available in various shapes like mince, flakes, granules, chunks, nuggets, steaks and in various sizes (granules: 1-3 mm, 2-5 mm and 3-7 mm; chunks: 10mm +) and colours (natural, caramel, red).
Functional / Nutritional Properties: High protein and dietary fibers, high water absorption power (350±25), bland taste and odour, lower breakage of finished products, lower cook shrinkage, delay of fat and water separation, retention of meat juices, meat binder and meat extender.
Ingredienti per alimenti e bevande
EMULSITHIN® S-60 / SOY LECITHIN LIQUID (STANDARD COLOUR)
EMULSITHIN® S-60 / SOY LECITHIN LIQUID (STANDARD COLOUR) is producing from clean, healthy, and best-chosen Indian 100% Non-GMO soybeans which has versatile, multifunctional, and unique properties in various food, feed, and pharmaceutical applications. EMULSITHIN® S-60 / SOY LECITHIN LIQUID (STANDARD COLOUR) is a combination of naturally occurring Phospholipids like Phosphatidylcholine (PC), Phosphatidylinositol (PI), Phosphatidylethanolamine (PE), and Triglycerides. Soy Lecithin Liquid (Standard Color) is soluble in oil & unsoluble in water.
Ingredienti per alimenti e bevande
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