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Food Ingredients
Alphadim® 70K is a water dispersible distilled monoglyceride concentrated to a minimum of 72% mono.
Alphadim® 90 MAK is a soft distilled monoglyceride concentrated to a minimum of 90% mono.
Alphadim® 90 NLK is an emusifier well suited for products that need that 'melt in your mouth' smoothness.
Alphadim® 90 PBK has superior crumb softening capabilities in yeast leavened dough products.
Alphadim® 90 SBK has superior crumb softening capabilities in yeast leavened dough products such as bread, buns, sweet dough and Danish. It also has the ability to emulsify and increase stability in emulsions.
Alphadim® 90 SBK FG is a high purity monoglyceride prepared from fully hydrognated soy oil and glycerine.
Alphadim® 90 VCK is a monoglyceride product prepared from partially hydrogenated soybean oil.
Atmos® 300K is a food grade emulsifier blend of mono and Diglycerides derived from edible sources and propylene glycol.
Atmos® 378K is a hydrated food grade emulsifier used in a wide variety of cake formulas.
BFP® 30K is a blend of mono and Diglycerides of fat forming fatty acids prepared from edible canola oil and propylene glycol with the addition of antioxidants.
BFP® 645 is a versatile mono-diglyceride emulsifier containing a minimum of 43% monoglyceride content.
BFP® 64K is a versatile mono-diglyceride emulsifier with excellent crumb softening ability that helps extend product shelf life.
BFP® 65K is a very versitle mono and diglyceride of fat forming fatty acids prepared from partially hydrogenated soybean oil.
BFP® 74E is a versatile self hydrating mono-diglyceride emulsifier.
BFP® 74K is a versatile mono-diglyceride containing a minimum of 42% monoglyceride content. It is commonly used in margarines to stabilize the water in the oil emulsion and in peanut butter to inhibit oil separation.
BFP® 75K is a versatile mono-diglyceride emulsifier containing a minimum of 52% monoglyeride content. It has excellent emulsifying properties; reducing moisture loss in some systems while stabilizing emulsion in others.
BFP® 800 is specially designed for direct addition to yeast leavened bakery products and mixes to create superior crumb softening qualities.
BFP® GLP Kosher is a food emulsifier excellent for improving aeration and stability of cake batters, whipped toppings, puddings and Bavarian creams.
BFP® L-100 is a concentrated emulsifier blend used primarily as a dough strengthener and crumb softener in all types of yeast raised bakery products.
Emplex® is versatile in its applications. It is an excellent dough conditioner, crumb softener and an emulsion stabilizer and texture modifier.
GMS-90® is a superior crumb softener used in yeast leavened dough products.
GMS-90® DBL STR is a superior crumb softener used in yeast leavened dough products.
Olacta is a food grade emulsifier prepared from lactic acid and vegetable-derived oleic acid. It has excellent shelf life extension capabilities in cake products and is a superior dough strengthener in yeast leavened products.
Patco® 3 is a dynamic blend of two efficient emulsifiers which together perform as both a dough strengthener and a crumb softener.
Sta-Crème is an emulsifying and stabilizing system for the production of delicious cream fillings for cakes and snack cakes.
Starplex® 90 is a concentrated distilled and monoglyceride having superior crumb softening capabilities in yeast leavened dough products.
Surfax is an all vegetable based emulsifier designed for use in most cake batters to increase volume, tenderness and shelf life.
Tandem® 5K is a food emulsifier that produces great crumb softening capability in yeast-leavened products.
Tandem® 552K is a food emulsifier blend of mono and digylcerides and Polysorbate 60.
Trancendim® 110 is a mono & diglyceride formulated to structure shortenings based on fully refined (salad) oils. It produces a zero grams trans fat and significantly lower saturated fat product.
Trancendim® 130 is a mono & diglyceride that structures shortenings based on fully refined (salad) oils. It aids in producing products with zero grams trans fat and significantly lower saturated fat.
Trancendim® 180 is a mono & diglyceride that structures shortenings based on fully refined (salad) oils. It aids in producing products with zero grams trans fat and significantly lower saturated fat.
Vanlite Cake Emulsifier is a hydrated food grade blend emulsifier used in a wide variety of cake formulas.
Verv® is a food grade emulsifier for use in yeast leavened bakery products.
For a complete line of our product offerings please contact your sales representative or use the online request form.