Products in Texture & Consistency

Spongolit® 283 functions as an aerating emulsifier suitable for a wide spectrum of cake applications, both fat-free and those with fat content. This product is designed to deliver a medium-to-high cake volume while ensuring the final application possesses an elastic crumb structure. It consists of an emulsifier on a carrier system of glucose syrup and skimmed milk powder, forming a complex powder system. Primarily utilized as an aerating emulsifier in cake production, it is well-suited for various end uses, including rolls, cakes, sponges, and muffins. Its attributes include vegetarian, halal, kosher, and gluten-free properties, with features like batter aeration and improved texture as prominent components.

Nutrisoft® 55 functions as an emulsifier in bakery cake mixes, enhancing volume and crumb structure and imparting antistaling effects in pastry applications. This vegetable-based product is a distilled and spray-chilled mono and diglyceride of edible fatty acids, stabilized with an antioxidant system. It boasts labeling claims of being vegetarian, gluten-free, halal, kosher, and naturally derived. Available in powder form, it finds application in various end uses such as cake mixes, pastry preparations, spoons, ice cream, noodles, doughnuts, and dairy products.

Oppanol® B 15 SFN is a solid formulation featuring polyisobutylene as its primary ingredient. This versatile compound serves as a water repellent and viscosity modifier. Classified within the Polyisobutylene Polymers (PIB) and Polyolefins chemical family, Oppanol® B 15 SFN stands out with labeling claims such as stabilizer-free, Halal, and Kosher. In its solid form, this ingredient ensures ease of handling and application.

Lamegin® DWP 2000 functions as an emulsifier and is presented in a paste-like physical form, offering a versatile solution within food ingredients. This particular emulsifying agent is primarily employed in various food and nutrition applications due to its emulsification properties that enable the effective blending of ingredients. Its application extends to improving the consistency, taste, and overall quality of food formulations, ensuring better sensory experiences and improved shelf life for consumer products.

Lamequick® VE 28 represents an aerating system solely composed of vegetable ingredients, versatile for a wide array of applications within aerated food systems. This complex powder system contains emulsifier, protein, and vegetable oil integrated into a carrier system of glucose syrup, primarily serving as a whipping agent across various dessert applications such as cake filling creams, whipping creams, ice creams, and mousse desserts. Presenting as a white to yellowish powder, there is a possibility of agglomeration occurring. It carries labeling claims of being halal, kosher, and suitable for vegetarian diets. Notably, it features the attribute of improved mouthfeel.

Divergan® F, acting as a stabilizer and filter aid, finds its application in the food and nutrition markets. Specifically beneficial for beverage applications like beer brewing, liquor, spirits, and oenology, it is a valuable asset in the production of beer and wine.

Spongolit® 460 functions as an aerating emulsifier, particularly suitable for fat-free cake applications. It combines swift and robust batter aeration, resulting in a soft, light, and coarse crumb structure in the final cake application. This complex powder system comprises an emulsifier on a carrier system of glucose syrup and skimmed milk powder, utilized as an aerating emulsifier for cake production. This product boasts vegetarian, halal, kosher, and gluten-free credentials. It finds application in various baked goods such as rolls, cakes, sponges, and muffins. It holds certifications and compliance with EU standards, Hazard Analysis Critical Control Point (HACCP), ISO 9001, and JECFA (FAO/WHO).

Spongolit® 455 serves as an aerating emulsifier, specifically suited for fat-free cake applications. It seamlessly integrates swift and robust batter aeration, resulting in a soft, light, and coarse crumb structure in the final cake application. This complex powder system comprises an emulsifier on a carrier system of glucose syrup and skimmed milk powder, functioning as an aerating emulsifier for cake production. With a presentation as a white to yellowish powder, this product holds vegetarian, halal, kosher, and gluten-free credentials. It finds versatile application in various baked treats such as rolls, cakes, sponges, and muffins.

Lamequick® CE 2956 represents a complex powder system comprising an emulsifier, protein, whey powder, and vegetable oil within a carrier system of glucose syrup. Its primary application lies in serving as a whipping agent across diverse dessert applications. It is particularly well-suited for whipping creams and cake-filling creams owing to its dairy-like properties. This product boasts remarkable melting properties, contributing to a unique mouthfeel. It presents as a white to yellowish powder and carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets.

Lamequick® CE 7273 Powder represents an aerating system specifically suited for creating firm foams, such as whipping creams and cake filling creams, resulting in a creamy mouthfeel and a stiff texture. This complex powder system comprises an emulsifier, protein, and vegetable oil combined within a carrier system of glucose syrup, functioning as a whipping agent across various dessert applications. Its labeling claims to attest to being gluten-free, vegetarian, and halal, while its features highlight a creamy mouthfeel and a firm texture. Moreover, it holds certifications and compliance with EU standards, Hazard Analysis Critical Control Point (HACCP), ISO 9001, and JECFA (FAO/WHO).

Lametop® 200 RS is a powdered Datem embedded in a carrier of calcium carbonate, demonstrating commendable product performance in bakery applications, particularly in enhancing volume. This Datem, set on a carrier system of calcium carbonate, functions as an emulsifier specifically tailored for yeast-raised products. Derived from rapeseed oil, it appears as a white to yellowish powder with a faint acetic acid odor. Its primary function revolves around emulsification. The product holds labeling claims of being vegetarian, halal, kosher, and gluten-free. Its end uses span across rolls, baguettes, and bread applications.

Lametop® 500 RS, a high-esterified Datem, excels in delivering exceptional product performance within bakery applications. This Datem variant is based on a carrier system infused with calcium carbonate, serving as a pivotal emulsifier specifically designed for yeast-raised products. Derived from rapeseed oil, it carries labeling claims of being vegetarian, halal, kosher, and gluten-free. Presented in a powdered physical form, its applications extend to various baked goods, including rolls, baguettes, and bread. Notably, it manifests as a white to yellowish powder with a mild acetic acid odor.

Lametop® 500 represents a high-esterified Datem, renowned for delivering optimal product performance in bakery applications. This Datem variant operates on a carrier system comprising calcium carbonate, serving as an emulsifier tailored specifically for yeast-raised products. Its application results in increased volume and uniform crumb structure in baked goods like baguettes, white bread, and crispy rolls. The product maintains labeling claims of being vegetarian, halal, kosher, and gluten-free, presenting itself in a powdered physical form.

Lamemul® GP 84-6 represents a white-to-beige powdered emulsifier system designed specifically for creating cake gels. Its purpose is to facilitate the easy and rapid preparation of long-lasting cake gels. This system enables cake preparation using the all-in method, resulting in a high aeration performance cake gel. The product itself presents as a white to beige powder and functions as a powdered emulsifier system tailored for cake gel formulation. Notably, it carries labeling claims of being vegetarian, gluten-free, kosher, and halal.

Lamequick® AS 352 is a complex powder system composed of an emulsifier, protein, and palm kernel oil integrated into a carrier system of glucose syrup. This product encompasses a high-aerating emulsifier system rooted in non-hydrogenated fat, suitable for various food systems characterized by low pH values. Its application lies in serving as a whipping agent specifically designed for dessert applications featuring low pH values. This product presents as a white to yellowish powder, reflecting its composition as a complex powder system containing emulsifier, protein, and palm kernel oil within a glucose syrup carrier system.

Lamequick® CE 7203 constitutes a complex powder system containing emulsifier, protein, and palm kernel oil combined within a carrier system of glucose syrup. Its primary application is as a whipping agent across all kinds of dessert applications. Functioning as an aerating system rooted in palm kernel oil, Lamequick® CE 7203 offers versatility for a broad spectrum of applications within aerated food systems. This product functions as both an emulsifier and a whipping agent. It exists in a powdered physical form and holds labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Notably, it features the attribute of improved mouthfeel.

Kolliphor® PS 80 New is a liquid powerhouse with Polysorbate 80 as its active ingredient. This versatile solution serves as an emulsifier, co-emulsifier, and solubilizer, excelling in oil-in-water (O/W) emulsification. With plasticizer and nonionic surfactant properties, it offers a broad spectrum of functionalities for formulations in pharmaceuticals, cosmetics, and industrial applications. Its liquid form ensures easy integration, providing flexibility and reliability across diverse product formulations.

Lametop® 322 stands out as a spray-crystallized, carrier-free Datem, renowned for its exceptional product performance in bakery applications where a carrier-free Datem is highly preferred. As the top choice for high-performance carrier-free Datem in food applications, particularly in bakery and milk tea, Lametop® 322 is exclusively composed of 100% Datem. Its primary use is as an emulsifier tailored for yeast-raised products. Notably, it bears labeling claims of being vegetarian, halal, carrier-free, and gluten-free. Presented in a powdered form, its applications span across various products such as rolls, baguettes, tea, bread, and coffee whiteners.

Lamequick® BF 7318 comprises a complex powder system incorporating an emulsifier, skimmed milk powder, and butter fat within a carrier system of glucose syrup. Primarily, it serves as a whipping agent applicable across various dessert applications. Its unique composition, notably featuring butter fat, renders it particularly well-suited for diverse ice cream applications. Notably, this product does not contain palm fat or vegetable fat, presenting as a white to yellowish powder.

Lametop® 300 appears as a white to yellowish powder, emitting a faint acetic acid odor. This Datem variation exhibits high performance within bakery applications, facilitated by its carrier system of calcium carbonate. Specifically employed as an emulsifier for yeast-raised products, it is notable for its effectiveness. The product maintains labeling claims of being vegetarian, halal, kosher, and gluten-free. Its applications extend to various baked goods such as rolls, baguettes, and bread. Additionally, it complies with EU standards and holds certifications in Hazard Analysis Critical Control Point (HACCP), ISO 9001, and JECFA (FAO/WHO).

Lamegin® ZE 306 serves as an emulsifier and is utilized in food ingredients, industrial additives, and materials technologies. It predominantly caters to the food and nutrition market, finding applications in various other food applications. This particular emulsifying agent is adept at facilitating the homogenous blending of ingredients in food manufacturing processes, ensuring stable emulsions in a diverse range of food products.

Lamequick® CE 7203 K represents an aerating system rooted in palm kernel oil, adaptable for a wide range of applications within aerated food systems. It constitutes a complex powder system containing an emulsifier, protein, and palm kernel oil integrated into a carrier system of glucose syrup. Its primary application lies in serving as a whipping agent across all kinds of dessert applications. Functioning as both an emulsifier and a whipping agent, this product is presented in a powdered physical form. It holds labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Notably, it features an attribute of improved mouthfeel.

Lamequick® AS 342 is a complex powder system comprising an emulsifier, protein, and fully hydrogenated coconut oil on a carrier system of glucose syrup, specifically intended for use as a whipping agent in dessert applications with a low pH value. This high-aerating emulsifier system is adaptable to a wide array of food systems characterized by a low pH value. It appears as a white-to-yellowish powder. This complex powder system, composed of emulsifier, protein, and fully hydrogenated coconut oil on a carrier system of glucose syrup, is primarily employed as a whipping agent in dessert applications featuring a low pH value.

Lamemul® K 2001 S is a vegetable-based, distilled, and spray-chilled mono- and diglyceride of fatty acids, utilized as an emulsifier in bakery applications like cake mixes and other food uses. This product is characterized as a self-emulsifying monoglyceride, presenting as a white to yellowish powder with a very fine dispersion. It's important to note that agglomeration might occur. This vegetable-based, distilled, and spray-chilled mono- and diglyceride of fatty acids continues to serve as an emulsifier in bakery applications, extending its utility to various food uses.

Lamequick® CP 643 is an aerating system based on palm kernel oil that can be used for a broad range of applications in aerated food systems, especially for fine-pored whipped creams. It combines stable creams with a smooth mouthfeel. It is a complex powder system consisting of an emulsifier, protein, and palm kernel oil on a carrier system of glucose syrup. It is used as a whipping agent in various kinds of dessert applications. White to yellowish powder. Used for various kinds of aerated food systems, e.g., cake filling creams, ice creams, as well as mousse desserts.

DelPAC® XG (Aluminum Chlorohydrate) is a highly effective coagulant that is used in water and wastewater treatment. DelPAC® XG is proven to be an excellent option for removing organic matter, TSS, and copper. It is known for its high concentration and basicity, making it effective in removing organic matter and performing well over a wide pH range. This product meets the standards set by the American Water Works Association Standard B408-18 and complies with the health effects requirements of NSF/ANSI/CAN 60, with a maximum recommended dosage of 250 mg/L.

USALCO Aluminum Sulfate Solution is manufactured by dissolving alumina trihydrate (ATH) in water and sulfuric acid. To ensure the highest quality of this product, stringently selected raw materials and state-of-the-art manufacturing practices are used. USALCO Alum meets the specifications of the American Water Works Association Standard B403‐16 and complies with the requirements of NSF/ANSI/CAN 60: Drinking Water Treatment Chemicals ‐ Health Effects at a maximum dosage of 150 mg/L.

USALCO Aluminum Sulfate Solution (Acidified) is produced by dissolving alumina trihydrate in water and sulfuric acid. Only the finest raw materials and advanced manufacturing techniques are used to ensure the top-notch quality of this product. It conforms to the specifications outlined in the American Water Works Association Standard B403-16 and satisfies the criteria set forth in NSF/ANSI 60: Drinking Water Treatment Chemicals - Health Effects with a maximum dose of 150 mg/L.

HDK® N20 Nutrition is a synthetic, hydrophilic, amorphous silica powder produced via flame hydrolysis. It is a white, high-purity colloidal powder that serves as a flow improver for powders and a thickener for liquids. Furthermore, HDK® N20 Nutrition meets the specifications for E551 according to Regulation (EU) 231/2012. It also complies with the requirements for INS 551 according to the current FCC (Food Chemicals Codex) and JECFA (Joint FAO/WHO Expert Committee on Food Additives) monographs.

Cargill Coarse Pre-Gelatinzed Yellow Corn Flour (19150-00) is a pre-cooked corn flour made from yellow degermed corn. It can be used as a thickening agent in pie fillings, sauces, as a nutritive extender for meat and dairy products, or as a dough conditioner.

Cargill Gel 04230 NGM is a native starch derived from non-GM (NGM) waxy maize. Its functionality includes high, hot viscosity, cohesive, non-gelling texture, excellent paste clarity, the ability to suspend particulates during filling of canned products, and it breaks down during retorting to contribute little viscosity in the finished product.

Cargill Gel-Instant 12412 NGM is a pregelatinized waxy maize starch derived from non-GM (NGM) waxy maize. It offers instant viscosity without cooking, quick hydration, high paste clarity, and a cohesive texture. This product is an instant thickener with fine granulation used for bakery mixes and cake mixes.

Cargill Carageenan for Meat & Meat Alternatives - Aubygel & Satiagel is a blend that serves as a texturant, primarily functioning as a gelling agent to enhance the texture and overall appearance of cooked meat and meat alternative products. When incorporated during injection, typically at a concentration ranging between 0.20 and 0.50% of the final product, it aids in reducing cook-off juices, improving binding, and enhancing slicing parameters, resulting in a smoother-tasting product. This product is composed of carrageenan E407, dextrose, and sodium chloride.

HiForm A 12797 is a product consisting of agglomerated cold water swelling, stabilized, and low-cross-linked waxy starch. This product is available in both solid and powder forms and is primarily used as a texturizing agent and binder. It is well-suited for Ovo-Lacto Vegetarians and is free of major allergens, making it a versatile and inclusive ingredient for various applications.

AmyloGel 03001 NGM is a native high amylose corn starch derived from non-GM (NGM) high amylose maize. It has 50% high amylose content, low hot viscosity, rapid viscosity development upon cooling, and quickly sets to a firm gel. This product is a unique corn hybrid that provides unique functionality in gum candies, speeding gel development and reducing storing time.

SimPure™ 99470 NGM is a versatile product made from cold water-swelling functional native starch. Its properties make it an excellent choice for various food applications. This starch offers a short texture, high viscosity, and easy dispersibility, making it ideal for use in salad dressings, toppings, and filling applications. Additionally, it meets dietary preferences, being suitable for ovo-lacto vegetarians and free from major allergens, ensuring its broad applicability in food production.