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ProFood International, Inc. is a U.S. based food additive distributor since 1998, who has the manufacturing bases in United States and in Asia. The high quality products are manufactured in ISO 9002, HACCP. GMP and Kosher certified facilities.

Profood specialized in food ingredients distributions of vitamins (B, C, E); organic acids: fumaric acid, malic acid, citric acid; Preservatives: K-sorbate, Na-benzoate, Ca-propionate; Natural preservatives: fermented organic acids salt, natamycin, nisin,Niprosin, e-polylysin; Amino acids: glycine, L-proline, L-cysteine, L-arginine, L-valine, L-threonine, L-glutamic acid, L-Glutamine; Emulsifiers: mono glyceride, mono & diglycerides; texture modifiers: agar agar, xantham gum, pro-tex (tm); and Enzymes: lipase, transglutaminase (TG); Prebiotics: fructooligosacharides (FOS, Liquid &Powder); Antioxidants, Nutraceuticals, Sweeteners: xylose, ribose, xylitol, stevia extracts; Proteins: pea protein powder, soy protein powder; Dietary fibers: pea fibers and oat fibers; and natural vanillin.

ProFood maintains product warehousing through various regions within the U.S to facilitate prompt shipping within the US, Canada and South America.

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ProFood International Paprika oleoresins (not "hot") is a natural colorant. This oil soluble paprika oleoresinis a deepred viscous liquid, bright in color with good flow property and coloration. This product does not impact “hot” taste.Paprika oleoresin is one of the pure naturalpigments. It was produced with the natural paprika as material with precise extraction, condensation, and the removal of the hot component.


ProFood International Paprika oleoresins (not "hot")

ProFood International Cellulase refers to a class of enzymes produced chiefly by fungi, bacteria, and protozoans that catalyze the cellulolysis (or hydrolysis) of cellulose.


ProFood International Cellulase

ProFood International Soy Proteins isolates GS 5300A is Non-GMO soybean proteinsisolates. One-part protein absorbs 5.75 parts water and 5.75 parts oil. It has excellent emulsification property,especially suitable for emulsified sausages, fish food and frozen food. It is easy to combine with meat and improves the texture of sausage and increases output capacity. GS5300A is Non-GMO soybean proteinsisolates. It is especially suitable for UHT beverage, dry blend beverage, infant formulas, cereals, Nutritional bars, fish food and frozen food. GS5300A has excellent dispersibility, low sodium, and low viscosity.

ProFood International Soy Proteins isolates GS 5300A

ProFood International Xylanase is a type of xylan degrading enzymes, it belongs to hydrolases, including endo-β-xylanase, exo β-xylanase and β-xylobiose glycosidases.


ProFood International Xylanase

ProFood International Fumaric acid is unsaturated dicarboxylic acid that melts at 287.CAS Number: 110-17-8 Chemical Formula: C4H4O4 Molecular Weight 116.07 Fumaric acid is an organic (carbon-containing) food acid. It is one of the most common acids found in nature where it acts as a key ingredient in organic acid biosynthesis (the Krebs cycle). It is found in small amounts in a variety of plants and is essential to the respiration of animal and vegetable tissue. This chemical is used as a substitute for tartaric acid in beverages and baking powder.It is used as a mordant in dyeing and in the manufacture of synthetic resins and polyhydric alcohols.


ProFood International Fumaric acid

Sweet Potato Red (SPR) is a mixture product of anthocyanins which is extracted from purple sweet potato. Anthocyanins are referring a sort of biologically active substance in plants, not only having antioxidation function, but also giving stable bright purple red color naturally. Anthocyanins changes color shade from red to purple when the environment pH changes from acidic to neutral, and finally goes to blue in alkaline. Purple sweet red has a good stability to light and heat. It comes in two forms: liquid and powder, with color value 30 (liquid), color value 40-80 (powder).

ProFood International Sweet potato red extracts

Altorineis an alternative chlorine, awhite, cream-colored powder.It is designed to be an alternative to chlorine. Chlorine is commonly used to reduce microbial load in fresh-cut vegetables or fruits. Altorine is a non traditional and no chlorine sanitizers.


ProFood International Altorine

Brobitor ™is Brown Inhibitor, a white to cream powder.It is designed to keep fresh cut vegetables and fruits being fresh. It providesvaluable functional benefitsin improving the quality and shelf life. It inhibit catechol oxidase activities, and keep the cutting surface fresh for 14~16 days.


Brobitor™

A lipolytic enzyme preparation for use in the cereal food as dough/bread improver or the treatment of flours, which is produced by submerged fermentation of a micro organism.


ProFood International Lipase Pro - L100K

ProFood International

ProFood International, Inc. is a U.S. based food additive distributor since 1998, who has the manufacturing bases in United States and in Asia. The high quality products are manufactured in ISO 9002, 

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ProFood International Paprika oleoresins (not "hot") is a natural colorant. This oil soluble paprika oleoresinis a deepred viscous liquid, bright in color with good flow property and coloration. Thisproduct doesnotimpact“hot”taste.Paprika oleoresin is one of the pure naturalpigments. It was produced with the natural paprika as material with precise extraction, condensation, and the removal of the hot component.

Paprika oleoresins Technical Data Sheet

Paprika oleoresins Technical Data Sheet - ProFood International

ProFood International Paprika oleoresins (not "hot") is a natural colorant. This oil soluble paprika oleoresinis a deepred viscous liquid, bright in color with good flow property and coloration. This 

ProFood International Paprika oleoresins (not "hot") - Colorant

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	Value	Units	Test Method / Conditions
Color Value (460 nm)	1,00,000	CU	—
Heavy metals (as Pb)	max. 10	ppm	—
Sediments	max. 2.0	%	—
Capsathin	max. 0.01	%	—
Solvent residual	max. 25	mg/Kg	—
Moisture	max. 7	%	GB 5009.3
Crude Protein(in dry basis)	min. 90	%	GB 5009.5
Ash	max. 6.0	%	GB 5009.4
Fat	max. 1	%	GB/T 5009.6
PH (10% Slurry)	6 - 8	—	GB/ T9724

	Value	Units	Test Method / Conditions
PARTICLE(THROUGH100mesh)	min 97	%	100 mesh Sieve Analysis
Total bacteria	max. 10000	cfu/g	GB 4789.2
Coliforms	max. 10	g	GB 4789.3
E-coli	Negative	—	GB/ T 4789.38
Salmonella	Negative	—	GB 4789.4
Yeast and Molds	max. 100	cfu/g	GB 4789.15

ProFood International Paprika oleoresins (not "hot")

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