Bakery & Confectionery Ingredients Suppliers

MAXINVERT® L 10000

MAXINVERT® L 10000 is a β-fructofuranosidase derived from Saccharomyces cerevisiae used in the confectionary applications for the sugar inversion.

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MAXINVERT® L 5000

MAXINVERT® L 5000 is a β-fructofuranosidase derived from Saccharomyces cerevisiae used for the sucrose inversion for invert sugar production and various confectionary applications. MAXINVERT® L 5000 helps in the preservation of softness of fillings of sweet and marzipan applications.

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SUNTHIN WD-65

QA SUNTHIN WD-65 Hydrolysed Sunflower Lecithin Liquid is produced from high quality Sunflower Seeds. The product does not contain any ingredient that has been produced from any Genetically Modified Organism (GMO). SUNTHIN WD-65 does not contain any allergen therefore it is an allergen free ingredient and can be used in variety of applications without the need to mention allergen claim. This is an enzymatically modified product.

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EMULSITHIN® PC-CAP

EMULSITHIN® PC-CAP is a pharmaceutical/food grade, dark amber Phosphatidylcholine (PC) enriched Soy Lecithin derived from the best quality Soybeans. Emulsithin® PC-CAP is ideal for lecithin encapsulation when enriched PC is required, to produce Alpha- GPC, carrier for drug delivery, etc.

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Confectionery & Bakery

Confectionery & Bakery

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