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Food Basics BV

Production Aids and Processing AdditivesProduct Families
Emulsifiers, Stabilizers & Thickeners
Emulsifiers, Stabilizers & Thickeners

7 Products found on Food Basics BV in Production Aids and Processing Additives

SCATTICS Instant agents banner
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SCATTICS Instant agents
  • Functions:Emulsifier
SCATTICS Instant agents improve wettability and dispersability of milk replacers.
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Food Basics BV Ethoxylated Castor oil banner
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Food Basics BV Ethoxylated Castor oil
  • Ingredient Name:Ethoxylated Castor Oil
  • Functions:Emulsifier
  • Physical Form:Liquid
Food Basics BV Ethoxylated Castor oil is a emulsifier with lower surface-active agent and with lowers surface tension between non mixable liquids. The lower surface tension allows the two liquids to share a larger contact surface.
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Food Basics BV E433 Polysorbate 80 banner
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Food Basics BV E433 Polysorbate 80
  • Ingredient Name:Polysorbate 80
  • Functions:Emulsifier
  • Physical Form:Liquid
Food Basics BV E433 Polysorbate 80 is a emulsifier with lower surface-active agent and with lowers surface tension between non mixable liquids. The lower surface tension allows the two liquids to share a larger contact surface.
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Food Basics BV E432 Polysorbate 20 banner
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Food Basics BV E432 Polysorbate 20
  • Ingredient Name:Polysorbate 20
  • Functions:Emulsifier
  • Physical Form:Liquid
Food Basics BV E432 Polysorbate 20 is a emulsifier with lower surface-active agent and with lowers surface tension between non mixable liquids. The lower surface tension allows the two liquids to share a larger contact surface.
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Food Basics BV E435 Polysorbate 60 banner
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Food Basics BV E435 Polysorbate 60
  • Ingredient Name:Polysorbate 60
  • Functions:Emulsifier
  • Physical Form:Liquid
Food Basics BV E435 Polysorbate 60 is a emulsifier with lower surface-active agent and with lowers surface tension between non mixable liquids. The lower surface tension allows the two liquids to share a larger contact surface.
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Food Basics BV Polyethyleneglycol ester of fatty acids from soya oil, E487 banner
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Food Basics BV Polyethyleneglycol ester of fatty acids from soya oil, E487
  • Ingredient Name:Polyethyleneglycol Ester of Soya Fatty Acids
  • Functions:Emulsifier
  • Physical Form:Liquid
Food Basics BV Polyethyleneglycol ester of fatty acids from soya oil, E487 is a emulsifier with lower surface-active agent and with lowers surface tension between non mixable liquids. The lower surface tension allows the two liquids to share a larger contact surface.
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Food Basics BV E484 (Glyceryl polyethyleneglycol ricinoleate) banner
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Food Basics BV E484 (Glyceryl polyethyleneglycol ricinoleate)
  • Ingredient Name:Glyceryl Polyethyleneglycol Ricinoleate
  • Functions:Emulsifier
  • Physical Form:Liquid
Food Basics BV E484 (Glyceryl polyethyleneglycol ricinoleate) is a emulsifier with lower surface-active agent and with lowers surface tension between non mixable liquids. The lower surface tension allows the two liquids to share a larger contact surface.
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