Products

BTC Europe GmbH Sodium Sulfite anhydrous food grade (E221) is a white, odorless, fine crystalline powder primarily functioning as a preservative and antioxidant. It holds multiple certifications and compliances, including FDA approval, GMP, JECFA (FAO/WHO), HACCP, FCC compliance, FSSC 22000, European Pharmacopeia (Ph. Eur.), ISO 22000, and ISO 9001. This product is prominent in the food and nutrition markets, finding applications in dried fruits, food preservation, fruit-based preparations, juices, packaged salads, pickles, processed meat products, processed seafood, and tabletop condiments, as well as in winemaking.

BTC Europe GmbH Potassium Metabisulfite food grade (E224) is a product characterized by its white, fine crystalline powder appearance and a distinct odor of SO₂.

BTC Europe GmbH Sodium Metabisulfite food grade (E223) is a product with a white, fine crystalline powder appearance and an odor of SO2. Recommended uses include as a food additive and inorganic reducing agents. It has a white to slightly yellow color and a faint odor of sulfur dioxide, remaining stable.

Lamegin® ZE 609 Powder is composed of citric acid esters of mono and diglycerides of fatty acids. Its anti-sticking and emulsification properties render it suitable for a diverse array of food applications, including confectioneries, meat and sausage preparations, and as a processing aid. Its primary function lies in its emulsifying properties. The product boasts labeling claims of being vegetarian, halal, kosher, and gluten-free, making it versatile and accommodating to various dietary needs. Presented in powdered form, it finds application in toffee, hard-boiled candy, gummies, food coatings, cereal bars, and sausages. Notably, its food ingredient features include improved freeze/thaw stability.

Monomuls® 90-L 12 is an emulsifier comprising a minimum of 90% mono and diglycerides derived from vegetable lauric fatty acids. Its primary function involves serving as a water-in-oil emulsifier, particularly for food products, imparting a smooth and consistent structure. Functionally, it acts as an emulsifier and surfactant, specifically as a water-in-oil emulsifier and a nonionic surfactant. Its labeling claims include being recognized under Clean at Sephora, Kosher, Halal, Vegetarian, Ulta Beauty's Conscious Beauty, Credo Clean Standard, and gluten-free standards. Notably, it is characterized by its ability to impart good consistency to food ingredients.

Lamegin® GLP 2410, primarily a lactem, finds its primary application in whipped topping contexts owing to its air inclusion properties. Specifically, it enhances aeration and stabilizes foam in whipped toppings and dairy desserts. Comprised of lactic acid esters of mono and diglycerides of fatty acids, it delivers these functionalities. Its labeling claims tout it as vegetarian, halal, kosher, and gluten-free. Presented in powder form, it is utilized in various end products such as whipping cream, dairy desserts, and shortening. Its applications extend to the food and nutrition sectors, encompassing dairy desserts, shortening, and whipping cream.

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.

Lamemul® K 2000 K is a vegetable-based, distilled, and spray-chilled mono- and diglyceride of fatty acids that serves as an emulsifier in bakery applications. It finds usage in cake mixes and various other food applications. This product, categorized as a fat-soluble monoglyceride, boasts a very fine powder dispersion. Its labeling claims emphasize its suitability for vegetarian, halal, kosher, and gluten-free dietary preferences. Presented in a powdered form, it is employed in diverse end products such as cake mixes, bread, margarine, peanut butter, and coffee whiteners.

Lamequick® CE 8580 constitutes an aerating system rooted in palm kernel oil, versatile for a wide spectrum of applications within aerated food systems. This complex powder system comprises an emulsifier, protein, and palm kernel oil on a carrier system of glucose syrup, serving as a whipping agent across various dessert applications. Its labeling claims include being halal, kosher, gluten-free, and suitable for vegetarian diets. Presented in a powdered physical form, it features the attribute of improved mouthfeel. Moreover, it boasts certifications and compliance with EU standards, Hazard Analysis Critical Control Point (HACCP), ISO 9001, and JECFA (FAO/WHO).

Spongolit® 542 serves as an aerating emulsifier applicable across various cake applications. It facilitates swift batter aeration, resulting in a moderate cake volume and achieving an elastic and soft crumb structure in the final product. Comprising an emulsifier on a carrier system of glucose syrup and skimmed milk powder, it is utilized specifically as an aerating emulsifier in cake production. This product is suitable for vegetarian, halal, kosher, and gluten-free preferences.

Cegemett® MZ 490 is a versatile emulsifier blend in powder form. Specially designed for use in food and nutrition applications, particularly in the meat, poultry, and seafood industry. This innovative emulsifier offers advanced technologies in food ingredients. Cegemett® MZ 490 ensures optimal emulsification, enhancing the texture and stability of various food products. Ideal for achieving superior results in diverse culinary creations, this emulsifier blend brings efficiency and quality to your food processing.

Spongolit® Pure 10 is an aerating system suitable for various cake applications. It promotes rapid batter aeration, resulting in a moderate cake volume with an elastic and soft crumb structure in the final product. Comprising solely protein hydrolysate and glucose, it functions as an aerating system specifically designed for cake production. The product is labeled as Halal and Kosher. All ingredients used in Spongolit® Pure 10 comply with current EU regulations relevant to food ingredients. Its manufacturing process adheres to ISO 9001 standards and follows the HACCP methodology.

Kirnol® SV 45 is a revolutionary emulsifier crafted with a potent fatty acid blend. Engineered using cutting-edge food ingredient technology, this powder seamlessly enhances diverse applications in the food and nutrition sector, including beverages like tea, cocoa, and coffee, as well as bakery items, cooking oils, fat products, and savory culinary delights. Kirnol® SV 45 ensures a superior emulsifying experience, elevating the texture and stability of your favorite food and beverage creations. Unlock the potential of this versatile emulsifier, setting a new standard in the culinary realm.

Spongolit® 550 serves as an aerating emulsifier suitable for various cake applications. It facilitates swift batter aeration, resulting in a moderate cake volume and achieving an elastic and soft crumb structure in the final product. Comprising an emulsifier on a carrier system of glucose syrup and milk proteins, it is used specifically as an aerating emulsifier in cake production. This product is available as a white to yellowish powder and is suitable for vegetarian, halal, kosher, and gluten-free preferences.

Lamequick® C represents a complex powder system comprising an emulsifier, protein, and fully hydrogenated coconut oil within a carrier system of glucose syrup. It is employed as a whipping agent in various dessert applications. This aerating system is versatile and suitable for a wide array of applications within aerated food systems. Its functions include serving as an emulsifier and whipping agent. Notably, it bears labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Available in powder form, it features an improved mouthfeel and finds applications in filling applications, ice cream, mousse, and whipping cream within the food and nutrition sectors.

Lametop® 552 stands as a high-esterified Datem renowned for its superior product performance in bakery applications. Functioning on a carrier system comprised of calcium carbonate, this Datem variation serves as an emulsifier specifically tailored for yeast-raised products. Its application aims to achieve increased volume and uniform crumb structure in baked goods such as baguettes, white bread, and crispy rolls. Notably, it holds labeling claims of being vegetarian, halal, kosher, and gluten-free, existing in a powdered physical form, and utilized across various end uses, including rolls, baguettes, and bread.

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.

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.

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.

Lamequick® CNP serves as a palm alternative, functioning as an aerating system rooted in non-hydrogenated coconut oil, applicable across a wide spectrum of uses within aerated food systems. This complex powder system comprises an emulsifier, protein, and non-hydrogenated coconut oil within a carrier system of glucose syrup, primarily employed as a whipping agent across various dessert applications and notably well-suited for artisanal ice cream uses. Presented as a light beige powder, it carries labeling claims of being halal, kosher, and suitable for vegetarian diets.

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® 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 7279 represents an aerating system adaptable for a wide array of applications within aerated food systems. This complex powder system includes an emulsifier, protein, and fully hydrogenated vegetable oil within a carrier system of glucose syrup, functioning as a whipping agent across various dessert applications. Its functions primarily involve serving as an emulsifier and a whipping agent. The product carries labeling claims of being halal, kosher, gluten-free, and suitable for vegetarian diets. Additionally, it features the attribute of improved mouthfeel.

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 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.

Lamequick® CE 6068 represents a complex powder system comprising an emulsifier, protein, and fully hydrogenated vegetable oil incorporated into a carrier system of glucose syrup. Primarily employed as a whipping agent across diverse dessert applications, this high-aerating system stands out for its suitability in mousse desserts while also demonstrating versatility across various aerated food systems. Notably, it carries labeling claims of being non-GMO, vegetarian, halal, kosher, and gluten-free. Additionally, it features the attribute of improved mouthfeel and presents as a white to yellowish powder.

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).

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.

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.

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.

Spongolit® 450 functions as an aerating emulsifier, specifically tailored for fat-free cake applications. It excels at delivering rapid and robust batter aeration, resulting in a soft, light, and coarse crumb structure in the final cake application. This product is exceptionally well-suited for household powder mixes. Comprising an emulsifier on a carrier system of glucose syrup and soy flour, it serves as an aerating emulsifier for cake production, presenting as a white to yellowish powder. Its primary function is as an emulsifier, and it boasts vegetarian and halal labeling claims. This versatile product finds application in various culinary treats, including rolls, cakes, sponges, powdered mixes, and muffins.

Spongolit® 50 RS serves as a palm-alternative aerating emulsifier suitable for various cake applications. It facilitates rapid batter aeration while yielding a medium cake volume with an elastic and soft crumb structure in the final product. This complex powder system is composed of palm-alternative emulsifiers on a carrier system of glucose syrup and milk proteins, utilized specifically as an aerating emulsifier in cake production. The product is a white to yellowish powder, meeting vegetarian, halal, kosher, gluten-free, and palm-alternative standards. Notably, its food ingredient features include batter aeration and improved texture.

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.