Products results

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® 4040 serves as an aerating emulsifier recognized for its high whipping tolerance, making it ideal for a variety of sponge cake applications. This product uniquely combines slow to medium batter aeration with a medium cake volume and yields a soft crumb structure in the final application. It comprises 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 suited for an array of end uses, such as rolls, cakes, and sponges. Additionally, it boasts vegetarian, halal, kosher, and gluten-free labeling claims and exists in a physical form of powder.

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.

Lamequick® CE 7273 represents an aerating system particularly well-suited for creating firm foams, such as whipping creams and cake filling creams. This system yields a creamy mouthfeel and imparts a stiff texture to the preparations. Comprising a complex powder system containing emulsifier, protein, and vegetable oil integrated into a carrier system of glucose syrup, it functions as a whipping agent across diverse dessert applications. Its labeling claims include being gluten-free, vegetarian, and halal. Notably, its features encompass a creamy mouthfeel and a firm texture.

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.

Lamequick® ME 1-30 represents an aerating system reliant on milk powder, suitable for a wide spectrum of applications within aerated food systems, including cake filling creams, whipping creams, aerated desserts, mousse desserts, ice creams, and milkshakes. This system, when whipped with water, imparts a milky and creamy taste to the preparations. It comprises a complex powder system consisting of an emulsifier, skimmed milk powder, and hydrogenated vegetable oil within a carrier system of glucose syrup, primarily serving as a whipping agent across various dessert applications. Presenting as a white to yellowish powder, it carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets.

Lamequick® CN 7720 embodies an aerating system grounded in non-hydrogenated coconut oil, suitable for a diverse array of applications within aerated food systems. This complex powder system comprises an emulsifier, protein, and non-hydrogenated coconut oil within a carrier system of glucose syrup, functioning as a whipping agent across various dessert applications. Its labeling claims encompass being gluten-free, halal, kosher, and suitable for vegetarian diets. Notably, it features the attribute of improved mouthfeel. Its applications extend to food and nutrition sectors, including filling applications, ice cream, and mousse.

Lamegin® DWT 6000 20CC comprises powdered Datem carried on calcium carbonate, exhibiting excellent product performance, particularly in bakery applications concerning volume. It serves as an emulsifier for yeast-raised products, enabling the creation of goods with increased volume and consistent crumb structure, such as baguettes, white bread, and crispy rolls. This product presents as a white to yellowish powder with a faint acetic acid odor. It contains powdered Datem, functioning specifically as an emulsifier for yeast-raised products. Its primary function is as an emulsifier. Furthermore, its labeling claims include being vegetarian, halal, kosher, and gluten-free. It is available in powder form and is utilized in end products like rolls, baguettes, and bread.

Oppanol® B 14 SFN, a solid compound enriched with polyisobutylene, serves as a water repellent and viscosity modifier. Categorized within the chemical family of polyisobutylene polymers (PIB) and polyolefins, this product is distinguished by being stabilizer-free, halal, and kosher.

Lamequick® CE 6630 is a complex powder system comprised of an emulsifier, protein, and fully hydrogenated vegetable oil integrated into a carrier system of glucose syrup. Its application spans various aerated food systems, including cake-filling creams, whipping creams, ice creams, and mousse desserts. Functioning as an aerating system, Lamequick® CE 6630 offers versatility for a wide spectrum of applications within aerated food systems. Its functions primarily include serving as an emulsifier and whipping agent. This product, presented as a white to yellowish powder, carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets.

Oppanol® B 11 SFN is a versatile compound containing polyisobutylene, serving as both a water repellent and a viscosity modifier. Classified within the chemical family of polyisobutylene polymers (PIB) and polyolefins, this product is labeled as stabilizer-free, halal, and kosher.

Lamequick® C 7520 is a complex powder system comprising an emulsifier, protein, and vegetable oil integrated into a carrier system of glucose syrup. It functions as a whipping agent across various dessert applications. This aerating system, grounded in vegetable oil, demonstrates versatility and is suitable for a wide range of applications within aerated food systems. Presenting as a white to yellowish powder, it carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Additionally, it features the attribute of improved mouthfeel.

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® 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.

Oppanol® B 13 SFN serves as a water repellent and a viscosity modifier, belonging to the polyisobutylene polymers (PIB) and polyolefins chemical families. This product boasts labeling claims such as stabilizer-free, halal, kosher. It caters to various markets, including adhesives and sealants, building and construction, consumer goods, electrical and electronic products, food and nutrition, industrial, and printing and packaging.

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® CE 63 comprises a complex powder system containing an emulsifier, protein, and fully hydrogenated vegetable oil combined within a carrier system of glucose syrup. It serves as a whipping agent across various dessert applications. Functioning as an aerating system, Lamequick® CE 63 offers versatility and is suitable for a wide spectrum of applications within aerated food systems. Presenting as a white to yellowish powder, this product carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Additionally, it features the attribute of improved mouthfeel.

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).

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® 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.

PolarTex 6713 is a product made from stabilized and crosslinked waxy maize starch. This starch is highly functional, offering high viscosity in neutral pH systems. It is adaptable to most batch systems and maintains stability even when subjected to prolonged heat. The starch exhibits very good cold storage and freeze-thaw stability, resulting in a creamy texture and excellent paste clarity. It also meets NFPA specifications, making it a reliable choice for various applications.

Cargill Tex 06201N is a product made from stabilized and cross-linked waxy maize starch. This highly versatile starch is suitable for a wide range of applications and performs well in both neutral and acidic systems. It adapts to both batch and continuous process systems and maintains stability even during prolonged heating. This starch also exhibits good cold storage and freeze-thaw stability, delivering a short, creamy texture and good paste clarity.

Cargill Corn Flour is sourced from conventionally bred, food-grade, hard-starch hybrids and is available in a variety of granulations. This product serves multiple functions, including being a bulking agent, dough strengthener, filler, mouthfeel improver, texturizing agent, thickener, whipping agent, whole food ingredient, and viscosity modifier. It is associated with labeling claims such as being plant-based, naturally derived, clean label, sustainable, gluten-free, natural, and allergen-free. Cargill Corn Flour is available in solid, flakes, powder, fiber, and granule forms.

Cargill Xanthan Gum - Satiaxane is a polysaccharide produced through the fermentation of carbohydrates with Xanthomonas campestris and is primarily employed as a texturant. It serves as a highly effective thickener, especially well-suited for a range of pharmaceutical applications in the EU and US, serving as an excipient, as well as in personal care products where it functions as a binding or suspending agent. This product comprises Xanthan gum and is presented in the form of a white or yellowish-white, free-flowing powder.

Cargill Corn Masa is sourced from yellow or white corn and comes in a variety of granulations. It is known for its clean taste and is sustainably milled, offering a bright color. This product serves as a bulking agent, dough strengthener, filler, mouthfeel improver, texturizing agent, thickener, whipping agent, and whole food ingredient. It is associated with labeling claims like being plant-based, naturally derived, clean label, sustainable, gluten-free, natural, and allergen-free. Cargill Corn Masa is available in various physical forms, including solids, flakes, powder, fiber, and granules.

PolarTex 6730 is a product made from stabilized and crosslinked waxy maize starch, available in both solid and powder forms. This starch is known for its ability to remain stable in acidic pH conditions, providing a short texture and improved freeze/thaw stability. It is also free of major allergens and is commonly used in various food applications such as sauces, salad dressings, gravies, filling applications, and soups.

Cargill Gel 03420 NGM is a native corn starch derived from non-GM (NGM) maize. It provides body and viscosity, has a short, fluid consistency when hot, thickens rapidly when cooled to form a firm, opaque gel, and serves as an opacifying aid. It is applied in food products such as soups, sauces, and gravies, cream and custard fillings, puddings, and salad dressings.