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Food, Beverage & Nutrition
DKSH
DKSH lists 266 grades in Food, Beverage & Nutrition. The sheets saved on this site are below.
Grades from DKSH
DELVOTEST® FAST BT
DELVOTEST® FAST BT is a rapid immunochromatographic assay for the qualitative detection of ß-lactam and tetracyclines residues in raw milk based on lateral immunochromatography.
DELVOTEST® FAST GO MAX
DELVOTEST® FAST GO MAX is a reader to be used with DSM's Delvotest® Fast range of tests for the detection of antibiotic residues in milk in cassette presentations to give a qualitative assessment by capturing and analyzing images of the immunochromatography.
DELVOTEST® FAST III INCUBATOR
DELVOTEST® FAST III INCUBATOR is a ready-to-use electronic heating device with a thermostatically controlled temperature. DELVOTEST® FAST III INCUBATOR has been developed for incubating the antibiotic residue test cassette presentations of DELVOTEST® Fast range.
DELVOTEST® FAST Q
DELVOTEST® FAST Q is a rapid immunochromatographic assay for the qualitative detection of ß-lactam, tetracyclines, sulfonamides and quinolones residues in raw milk based on lateral immunochromatography.
DELVOTEST® INCUBATOR
DELVOTEST® INCUBATOR is a ready-to-use electronic heating device with a thermostatically controlled temperature. DELVOTEST® INCUBATOR meets the required specifications for optimal performance of Delvotest ampoules.
DELVOTEST® NEGATIVE CONTROL
DELVOTEST® NEGATIVE CONTROL is a Milk Control free of antibiotic residues. DELVOTEST® NEGATIVE CONTROL can be used as the negative milk control sample within a test run for the indication of correct reading time (test duration) of microbiological inhibition assays such as DELVOTEST®.
DELVOTEST® PEN 4
DELVOTEST® PEN 4 is a positive control containing lyophilized sample of commigled milk containing 4 +/- 0.5 ppb Penicillin G DELVOTEST® PEN 4 is used for checking and monitoring the performance parameters of standard diffusion tests for the detection of residues of antibacterial substances in milk.
DELVOTEST® SP NT
DELVOTEST® SP NT is a standard diffusion test for the detection of residues of antibacterial substances (antibiotics and sulphonamides) in milk.
DELVOTEST® SP NT DA
DELVOTEST® SP NT DA is a standard diffusion test for the detection of residues of antibacterial substances in milk.
DELVOTEST® SULFA
DELVOTEST® SULFA is a milk control sample aimed to demonstrate the appropriate performance of a test when detecting the presence of Suphonamides.
DELVOTEST® T
DELVOTEST® T is a standard diffusion test for the detection of residues of antibacterial substances (antibiotics and sulphonamides) in milk.DELVOTEST® T covers a wide range of spectrum of antibiotic residues for analysis.
Symmetric M1 1000
Symmetric M1 1000 is an innovative test kit developed for the quantitative detection of Aflatoxin M1 in cow, sheep, goat and UHT milk. This is a lateral flow test which can utilize state-of-the-art features for the detection. Similar type of aflatoxin detection tests based on ELISA are also available.
Acacia Fibre 381
Acacia Fibre 381 is gum arabic, which is the dried gummy exudation of high molecular polysaccharides obtained from the stems and branches of Acacia Senegal or closely related species of Acacia (fam. Leguminosae).
Acerola Juice Concentrate
Acerola Juice concentrate made of sound and mature Acerola, which have been selected, deceptionized, filtered, concentrated and packed. Containing Vitamin C and tastes sweet, acidic with orange or yellow colors.
Actimalt Dried Regular
Actimalt Dried Regular is a non-diastatic, dried extract of barley and malted barley, in the form of a coarse, free flowing, hygroscopic powder. The production process involves enzymatic hot water extraction of barley and malted barley, followed by filtration, vacuum evaporation, vacuum band drying and milling.
Actimalt Dried Rm C35
Actimalt Dried Rm C35 is a non-diastatic, dried extract of barley and malted barley, in the form of a coarse, free flowing, hygroscopic powder. The production process involves enzymatic hot water extraction of barley and malted barley, followed by filtration, vacuum evaporation, vacuum band drying and milling.
Actimalt Dried Rm C35 Lb
Actimalt Dried Rm C35 Lb is a non-diastatic dried malt extract, in the form of a coarse, free flowing, hygroscopic powder.
Actimalt Dried Rm C50
Actimalt Dried Rm C50 is a non-diastatic dried malt extract, in the form of a coarse, free flowing, hygroscopic powder.
Actimalt Em10 Dried Regular
Actimalt Em10 Dried Regular is a non-diastatic dried malt extract, in the form of a coarse, free flowing, hygroscopic powder.
Actimalt Liquid C30
Actimalt Liquid C30 is a viscous liquid produced by enzyme assisted hot water extraction of barley and malted barley, followed by filtration and concentration under vacuum evaporation.
Actimalt Liquid Regular
Actimalt Liquid Regular is a viscous liquid produced by enzyme assisted hot water extraction of barley and malted barley, followed by filtration and concentration under vacuum evaporation.
Adarsh Guar Gum
Adarsh Guar gum is a thickening agent made from endosperm of the guar seed. There are many varities of viscosities and mesh sizes which are suited for texture and viscosity improvement.
BAKEZYME® AG 800 BG
BAKEZYME® AG 800 BG is a fungal amyloglucosidase produced by Aspergillus niger. BAKEZYME® AG 800 BG is used as a bread improver helping in the improvement of crumb structure, browning and softness of bread.
BAKEZYME® AN 301 BG
BAKEZYME® AN 301 BG is a bacterial amylase produced by Bacillus amyloliquefaciens. BAKEZYME® AN 301 BG helps in the improvement of crumb structure, shelf - life and initial softness of breads.
BAKEZYME® B 500 BG
BAKEZYME® B 500 BG is a bacterial protease produced by Baciilus amyloliquefacians. BAKEZYME® AN 301 BG is used in biscuits, crackers and wafers to give them the desired texture with flours containing more protein.
BAKEZYME® BXP 5001 BG
BAKEZYME® BXP 5001 BG is a hemicellulase produced by Bacillus subtilis. BAKEZYME® BXP 5001 BG is a preparation for universal use to improve dough and bread quality in general, and loaf volume in particular.
BAKEZYME® FRESH XL
BAKEZYME® FRESH XL is a maltogenic amylase (glucan 1,4-a-maltohydrolase, 3.2.1.133) produced by a specially selected strain of Bacillus subtilis applying modern biotechnology formulated on a granulated wheat flour carrier.
BAKEZYME® FXP 1500 BG
BAKEZYME® FXP 1500 BG is a hemicellulase produced by Aspergillus niger. BAKEZYME® FXP 1500 BG helps in the improvement of quality and crumb structure of breads by improving its process tolerance and the ease of dough handling.
BAKEZYME® GBW
BAKEZYME® GBW is a protease produced by Bacillus amyloliquefacians and is used to improve the rheological properties of the dough for resulting in good texture in biscuits and crackers even at a higher % of protein.
BAKEZYME® GO 1500 BG
BAKEZYME® GO 1500 BG is a glucose oxidase enzyme produced by Aspergillus niger. BAKEZYME® GO 1500 BG is using for increasing the dough strength and improve the machinability.
BAKEZYME® GO CLASSIC 10.000BG
BAKEZYME® GO CLASSIC 10.000BG is a fungal glucose oxidase derived from Aspergillus niger. BAKEZYME® GO CLASSIC 10.000BG helps to improve the strength of the dough, machinability and the crispiness of the crust.
BAKEZYME® GO PURE CONC
BAKEZYME® GO PURE CONC is a fungal glucose oxidase derived from Aspergillus niger. BAKEZYME® GO PURE CONC is a second generation grade of enzyme improving the strength of the dough and dough machinability to tolerate the process more effectively during baking.
BAKEZYME® GT BG
BAKEZYME® GT BG is a glucose oxidase enzyme preparation derived from Aspergillus niger. BAKEZYME® GT BG helps to improve the strength of the dough, machinability and the crispiness of the crust.
BAKEZYME® HS 2000 BG
BAKEZYME® HS 2000 BG is an endo-xylanase derived from Aspergillus niger. BAKEZYME® HS 2000 BG helps in the improvement of dough development and dough handling properties resulting in better loaf volume and crumb softness.
BAKEZYME® HSP 6000 BG
BAKEZYME® HSP 6000 BG is an endoxylanase derived from Aspergillus niger. BAKEZYME® HSP 6000 BG is in use to improve dough and bread quality by improving the dough development and tolerance during handling.
BAKEZYME® LFP
BAKEZYME® LFP is an enzyme preparation of lipase derived from Aspergillus sp. BAKEZYME® LFP can replace DATEM and improve the dough tolerance, baking performance and improve the bread quality characteristics.
BAKEZYME® MASTER
BAKEZYME® MASTER is a maltogenic amylase (glucan 1,4-a-maltohydrolase, 3.2.1.133) produced by a specially selected strain of Bacillus subtilis applying modern biotechnology formulated on a granulated wheat flour carrier.
BAKEZYME® P 500 BG
BAKEZYME® P 500 BG is a fungal alpha amylase derived from Aspergillus oryzae. With its standardized diastatic activity, BAKEZYME® P 500 BG enzyme results in faster fermentation with improved dough quality and loaf volume. BAKEZYME® P 500 BG improves the crumb softness and shelf life of the bread.
BAKEZYME® REAL X
BAKEZYME® REAL X is a fungal hemicellulase from selected strains of Trichoderma reesei. BAKEZYME® REAL X is an endoxylanase to improve the characteristics of semi-sweet biscuit, cracker dough and also wafer batters.
Banana Juice Concentrate
Banana Juice concentrate made of sound and mature Banana. A sweet taste with amber color.
Barley Balance®
Barley Balance® is made from barley – it may contain very small amounts of hordein (<40 ppm). No other allergenic material is contained in or used in the manufacture of this product.
BELCOLADE CACAO-TRACE 44% BELCOSTICKS 8CM 4011523
BELCOLADE CACAO-TRACE 44% BELCOSTICKS are 8cm long bake stable chocolate sticks with low cocoa butter content to ensure they retain the shape. This bake stable stick is a Cacao-Trace product, a mark of quality as it not only adds cocoa quality to the sustainability formula, but also pays a 'Chocolate Bonus' of 10c EUR back to Cacao-Trace farmers for every kilo of chocolate you purchase. This product is packed in a 24kg carton, containing 15 individual cases each weighing 1.6kg with full label and 100% Cacao-Trace stamp on each case.
BELCOLADE CACAO-TRACE CARAMELISED WHITE AMBER DROPS 4011814
BELCOLADE CACAO-TRACE CARAMELISED WHITE AMBER DROPS are 28mm round pieces of caramelised white chocolate. Part of the Cacao-Trace programme, Cacao-Trace is a mark of quality as it not only adds cocoa quality to the sustainability formula, but also pays a 'Chocolate Bonus' of 10c EUR back to Cacao-Trace farmers for every kilo of chocolate you purchase. Available in 15kg bags.
BELCOLADE CACAO-TRACE COCOA MASS 97% EBONY DROPS 4013187
BELCOLADE EBONY DROPS is preconched cocoa mass packed in 12kg bags, which can be easily mixed with chocolate to achieve a more intense taste & colour. It also makes for a great ingredient for flavouring ice cream, ganache, pralines or other ingredient bases to achieve a deeper, darker colour & more intense cocoa taste. Drop size is around 20mm.
BELCOLADE CACAO-TRACE MILK DROPS 4014691
BELCOLADE CT MILK DROPS 4014691 is a Belcolade Milk Chocolate, Selection, Lait Selection, Sustainable Cacao Trace. Key function: Enrobing, moulding, flavouring, panning or according to customer recipe.
BELCOLADE CACAO-TRACE WHITE CHOCOLATE X605/J DROPS 4010726
BELCOLADE CACAO TRACE WHITE CHOCOLATE X605/J DROPS 4010726 are combine rich cocoa solids with dairy components to deliver exceptional flavor, smooth texture, and reliable functionality in a wide range of food products. Perfect for manufacturers seeking premium quality and consistency.
BELCOLADE DARK CACAO-TRACE 55% DROPS 4014901
BELCOLADE DARK CACAO-TRACE 55% DROPS 4014901 is Belcolade Dark Chocolate, Selection, Noir Selection, Sustainable Cacao Trace Key function: Enrobing, moulding, flavouring, panning or according to customer recipe. Key Application: Bakery, Cereals, Breakfast, Confectionery, desserts & sweet Snacks
BELCOLADE ORIGINS DARK PAPUA NEW GUINEA 73% CACAO-TRACE 4011162
BELCOLADE ORIGINS DARK PAPUA NEW GUINEA 73% CACAO-TRACE 4011162 is cultivated on the steep mountainsides along the majestic Sepik River, the cocoa grown in Papua New Guinea uniquely embodies the rare qualities of the soil in the Pacific. This 73% dark chocolate uses a non-smoking drying technique to preserve the exquisite flavour of the cocoa beans and truly showcase Papua New Guinea's jewel of the mountains.
BELCOLADE ORIGINS MILK VIETNAM 45% CACAO-TRACE 4004760
BELCOLADE ORIGINS MILK VIETNAM 45% CACAO-TRACE 4004760 has unexpected full potential with this unique 45% milk chocolate from the Trinitario cocoa bean in Vietnam's Mekong Delta Region. This region's terroir is ideal for cultivating Trinitario cocoa and the soil's low pH lend the cocoa its delicious acidic bite.
BIOGARDE® P 15
BIOGARDE® P 15 is a medium used for the optimum growth and phage protection of thermophilic and mesophilic biogarde bulk starter culture.
Blackberry Juice Concentrate
Blackberry Juice concentrate made of sound and mature Blackberry. A taste of sweet, acidic, and fresh with the visually of purplish red.
Blackcurrant Juice Concentrate
Blackcurrant Juice concentrate made of sound and mature Blackcurrant. It tastes fresh, mild, acidic and the visual color is in violet.
Blackcurrant Puree Seedless
Blackcurrant Puree Seedless Juice concentrate made of sound and mature Blackcurrant which have been selected, washed, sieved, blended, pasteurized and aseptically packed. The product is solely made from the maned fruit and it contains no additives.
BREWERS CLAREX®
BREWERS CLAREX® is a proline specific endopeptidase derived from a selected self-cloned strain of Aspergillus niger to improve the colloidal stability of beer, ensure good foaming properties and other beer quality aspects.
BREWERS COMPASS®
BREWERS COMPASS® is an enzyme blend of alpha-amylase from Bacillus amyloliquefaciens and B.licheniformis, endo-1,4-ß-glucanases (cellulase) from Talaromyces emersonii and Trichoderma longibrachiatum, and endopeptidase (neutral protease) from B. amyloliquefaciens. BREWERS COMPASS® facilitates brewing with up to 100% barley.
Brown Instant Dry Yeast
Brown Instant Dry Yeast can be used in many applications. For Example; Bakery, Bread, and Biscuit.
Agar-Agar
Agar-agar is obtained from Red Seaweed cts as natural gelling agent, thickener and stabilizer which provide short texture in confectionery, meat and food applications.
Buntan Juice Frozen
100% Straight juice from JP citrus variety Buntan.
CAKEZYME™
CAKEZYME™ is a phospholipase A2 produced by Aspergillus niger. CAKEZYME™ helps in the reduction of eggs by 20% and results in improved crumb structure, crumb softness and shelf life of cakes.
Carrageenan
Carrageenan is widely used for thickener, binder and stabilizer in dairy, confectionery, processed meat and other food applications. Carrageenan is highly sensitive to potassium ion which enhances its gelling properties and stable in neutral or alkali medium and insoluble in organic solvents.
Carrot Juice Concentrate
Carrot Juice concentrate made of sound and mature Carrot which have been selected, washed, peeled, milled, acidified, enzyme treated, extracted, concentrated, packed and frozen. The taste is sweet and the color is orange.
CAVAMAX® W6 FOOD
CAVAMAX® W6 FOOD is a GRAS food grade alpha-cyclodextrin from Wacker ChemieAG. CAVAMAX® W6 FOOD, with 6 glucose units, has the smallest cavity of theparent cyclodextrins. It is useful for solubilizing, stabilizing or delivering small molecules, e.g. low molecular weight, flavor or fragrance compounds. CAVAMAX® W6 FOOD is being introduced to the food industry as a new soluble dietary fiber with convincing properties.
Ceamfibre
Ceamfibre series of Ceamsa are citrus fibres with high water holding capacity, ability to increase yields and retain moisture for baked products, processed meat, dairy products, sauces and dressings. Ceamfibre can also act as fat replacer with sufficient cost effectiveness.
Ceamfibre 7000
Ceamfibre 7000 is a dietary fibre ingredient produced from high quality citrus peel, is suitable for clean label concept.
Ceamlacta 2007
Ceamlacta 2007 is a carrageenan based product designed especially for the stabilisation of chocolate based dairy drink.
Ceampectin ESS 4410
Ceampectin ESS 4410 is a high ester pectin derived from high quality citrus peel and standardized with dextrose. ESS 4410 is suitable for providing high gel strength, excellent flavor release and long setting time for jams, jellies and marmalads. Ceampecitin is also available with buffer salts for proper gel formation as stabilizer for beverage and dairy.
Ceamtex
Ceamtex is sodium alginate stabilizer developed for delivering excellent textural and rheological properties to the variety of food products.
Cluster Dextrin®
Cluster Dextrin® is a Maltodextrin with unique molecular structure, and Highly Branched Cyclic Dextrin.
Cocoa Powder
Cocoa Powder are free from lipase and proteinase which is suitable for vegetarians, vegans, coeliacs.
COLLUPULIN® L
COLLUPULIN® L is an endopeptidase derived from Carica papaya which prevents the hazing during cold storage of beer to give it a clear and bright appearance.
COLLUPULIN® MG
COLLUPULIN® MG is an endopeptidase derived from Carica papaya which prevents the hazing during cold storage of beer.
CREMO 4800644 Cheese Powder
CREMO 4800644 Cheese Powder is a Cheese Powder Mature Cheddar Type.
Curcumin by CAVACURMIN®
CAVACURMIN® is a dispersible curcumin with superior bioavailability. By complexation with the naturally occurring vegetarian oligosaccharide CAVAMAX® W8 gamma-cyclodextrin. Wacker offers an excellent solution for increasing the bioavailability of hydrophobic health promoting ingredients like curcumin.
DAIRYLAND® CUC-206
DAIRYLAND® CUC-206 is a single strains of lactic acid bacteria cultures for bulk starter inoculation in the production of low fermentation temperature cheese applications. DAIRYLAND® CUC 206 has a slow hard cheese activity and fast cottage activity with salt sensitivity and an intermediate temperature sensitivity.
DAIRYLAND® CUC-226
DAIRYLAND® CUC-226 is a single strains of lactic acid bacteria cultures for bulk starter inoculation in the production of low fermentation temperature cheese applications. DAIRYLAND® CUC-226 strain has a fast hard cheese activity and medium cottage activity which is insensitive to temperature and salt.
DAIRYLAND® CUC-238
DAIRYLAND® CUC-238 is a single strains of lactic acid bacteria cultures for bulk starter inoculation in the production of low fermentation temperature cheese applications. DAIRYLAND® CUC-238 strain has a fast hard cheese activity and medium cottage activity which is insensitive to temperature and salt.
DAIRYLAND® CUC-249
DAIRYLAND® CUC-249 is single strains of lactic acid bacteria cultures for bulk starter inoculation in the production of low fermentation temperature cheese applications. DAIRYLAND® CUC-249 strain has a slow hard cheese activity and cottage activity which is sensitive to temperature and an intermediate sensitivity to salt.
DAIRYLAND® CUC-D
DAIRYLAND® CUC-D is single strains of lactic acid bacteria cultures for bulk starter inoculation in the production of low fermentation temperature cheese applications. DAIRYLAND® CUC-D strain has a slow hard cheese activity and fast cottage activity which is insensitive to temperature and an intermediate sensitivity to salt.
DAIRYLAND® CUC-N
DAIRYLAND® CUC-N is a single strains of lactic acid bacteria cultures for bulk starter inoculation in the production of low fermentation temperature cheese applications. DAIRYLAND® CUC-N strain has a medium hard cheese activity and fast cottage activity. DAIRYLAND® CUC-N is insensitive to temperature and an intermediate sensitivity to salt.
DAIRYLAND® CUC-O2
DAIRYLAND® CUC-O2 is a single strains of lactic acid bacteria cultures for bulk starter inoculation in the production of low fermentation temperature cheese applications. This strain has a medium hard cheese activity and fast cottage activity which has an intermediate sensitivity to temperature and salt.
DAIRYLAND® CUC-R2
DAIRYLAND® CUC-R2 is a single strains of lactic acid bacteria cultures for bulk starter inoculation in the production of low fermentation temperature cheese applications. DAIRYLAND® CUC-R2 strain has a slow hard cheese activity and medium cottage activity. DAIRYLAND® CUC-R2 has an intermediate sensitivity to temperature and salt.
DAIRYLAND® CUC-W
DAIRYLAND® CUC-W is a single strains of lactic acid bacteria cultures for bulk starter inoculation in the production of low fermentation temperature cheese applications. This strain has a fast hard cheese activity and medium cottage activity which is insensitive to temperature and salt.
Dehydrated Green Chives 10 - 16 Mesh
Green chives are generally fine green in color available in different mesh size for seasoning in dressing and bakery products.
DELVO® ADD 100H DSF
DELVO® ADD 100H DSF is a highly concentrated lactic acid bacteria used for the flavor improvement / enhancement of cheddar, semi-hard, hard and low fat variety cheese.
DELVO® ADD 500F
DELVO® ADD 500F is a concentrated lactic acid bacteria culture blend for direct inoculation into milk.
DELVO® CHEESE CH-301 DSF
DELVO® CHEESE CH-301 DSF is a concentrated lactic acid bacteria for direct inoculation into milk for the production of various cheese varieties.
DELVO® CHEESE CH-303 DSF
DELVO® CHEESE CH-303 DSF is a concentrated lactic acid bacteria for direct inoculation into milk for the production of various cheese varieties.
DELVO® CHEESE CP-121
DELVO® CHEESE CP-121 is a concentrated lactic acid bacteria for direct inoculation into milk for the production of mazarella, Emmental, Swiss and other cheese varieties.
DELVO® CID +
DELVO® CID + is an antimycotic for preserving cheese derived from a special strain of the soil micro-organism Streptomyces natalensis.
DELVO® FRESH DH-111 DSL M
DELVO® FRESH DH-111 DSL M is a Lyophilized (DSL) highly concentrated lactic acid starter bacteria for the production of curd/Dahi with desired texture and flavor
DELVO® NIS
DELVO® NIS is a formulated Nisin which is a natural, toxicologically safe, antibacterial peptide produced by the fermentation of a special strain of Lactococcus lactis subsp.lactis.
DELVO® PLANT ALT
DELVO® PLANT ALT is an alpha-amylase (EC 3.2.1.1) produced by the controlled fermentation of Bacillus subtilis.
DELVO® PLANT GLU
DELVO® PLANT GLU is a liquid, highly concentrated product, consisting of amyloglucosidase enzyme activity from a selected classical strain of Aspergillus niger.
DELVO® PRO BIF-6
DELVO® PRO BIF-6 is a concentrated probiotic bacteria for direct inoculation in dairy and food applications. Delvo®Pro Bif-6 is an adjunct that does not contain acidifying strains. It is not recommended as a stand-alone fermentation culture
DELVO® PRO L26
DELVO® PRO L26 is a concentrated probiotic bacteria for direct inoculation in dairy and food applications. Delvo®Pro L26 is an adjunct that does not contain acidifying strains. It is not recommended as a stand-alone fermentation culture.
DELVO® PRO LAFTI L10 DSL
DELVO® PRO LAFTI L10 DSL is a culture blend of lactic acid bacteria for direct inoculation into milk for the production of probiotic milk products.
DELVO® PRO LAFTI-L26 DSF
DELVO® PRO LAFTI-L26 DSF is a direct set frozen highly concentrated lactic acid bacteria (lactobacillus casei). DELVO® PRO LAFTI-L26 DSF is used for the production probiotic dairy products.
DELVO® PRO LAFTI-L26 DSL
DELVO® PRO LAFTI-L26 DSL is a direct set lyophilized highly concentrated lactic acid bacteria (lactobacillus casei). DELVO® PRO LAFTI-L26 DSL is used for the production probiotic dairy products.
DELVO® TAM JN-TK-010-C2 DSF
DELVO® TAM JN-TK-010-C2 DSF is a customized culture blend of direct set frozen highly concentrated lactic acid bacteria for inoculation into milk.
DELVO® TAM JN-TK-010-C4 DSF
DELVO® TAM JN-TK-010-C4 DSF is a customized culture blend of direct set frozen highly concentrated lactic acid bacteria for inoculation into milk.
DELVO® TAM JN-TK-010-C7 DSF
DELVO® TAM JN-TK-010-C7 DSF is a customized culture blend of direct set frozen highly concentrated lactic acid bacteria for inoculation into milk.
DELVO® TEC DX-33A DSF
DELVO® TEC DX-33A DSF is a direct set frozen concentrated lactic acid bacteria for diect inoculation into the milk which is used in the production of sour cream, quark and fermented milk.
DELVO® TEC DX-33A DSL
DELVO® TEC DX-33A DSL is a lyophilized (DSL) highly concentrated lactic acid starter bacteria for the production of yoghurt with desired texture and flavor after a particular culture rotation.
DELVO® TEC DX-33B DSF
DELVO® TEC DX-33B DSF is a direct set frozen concentrated lactic acid bacteria for diect inoculation into the milk which is used in the production of sour cream, quark and fermented milk.
DELVO® TEC DX-33B DSL
DELVO® TEC DX-33B DSL is a direct set lyophilized concentrated lactic acid bacteria for diect inoculation into the milk which is used in the production of sour cream, quark and fermented milk.
DELVO® TEC DX-33C DSF
DELVO® TEC DX-33C DSF is a direct set frozen concentrated lactic acid bacteria for diect inoculation into the milk. DELVO® TEC DX-33C DSF is used in the production of sour cream, quark and fermented milk.
DELVO® TEC DX-33E DSF
DELVO® TEC DX-33E DSF is a direct set frozen concentrated lactic acid bacteria for diect inoculation into the milk. DELVO® TEC DX-33E DSF is used in the production of sour cream, quark and fermented milk.
DELVO® TEC HT 10A DSL
DELVO® TEC HT 10A DSL is a concentrated lyophilized lactic acid starter bacteria culture blend for direct inoculation into milk for the production of cheese.
DELVO® TEC HT-10C DSL
DELVO® TEC HT-10C DSL is a concentrated lyophilized lactic acid starter bacteria culture blend for direct inoculation into milk for the production of cheese.
DELVO® TEC MT 53A DSL
DELVO® TEC MT 53A DSL is a highly concentrated lactic acid bacteria to be readily added straight to the vat for the production of various types of italian and Swiss type cheese varieties.
DELVO® TEC TS-10 A,B,C,D DSL
DELVO® TEC TS-10 A,B,C,D DSL is a highly concentrated lactic acid bacteria to be readily added straight to the vat for the production of various types of semi-hard cheese type like Cheddar, Dutch and Continental types.
DELVO® TEC TS-80K DSL
DELVO® TEC TS-80K DSL is a highly concentrated lactic acid bacteria to be readily added straight to the vat for the production of various types of italian and Swiss type cheese varieties.
DELVO® YOG FVV 111 DSL
DELVO® YOG FVV 111 DSL is a Lyophilized (DSL) highly concentrated lactic acid starter bacteria for the production of yoghurt with desired texture and flavor after a particular culture rotation.
DELVO® YOG FVV 211 DSL
DELVO® YOG FVV 211 DSL is a Lyophilized (DSL) highly concentrated lactic acid starter bacteria for the production of yoghurt with desired texture and flavor after a particular culture rotation.
DELVO® YOG FVV 311 DSL
DELVO® YOG FVV 311 DSL is a Lyophilized (DSL) highly concentrated lactic acid starter bacteria for the production of yoghurt with desired texture and flavor after a particular culture rotation.
DELVO® YOG FVV 511 DSL
DELVO® YOG FVV 511 DSL is a Lyophilized (DSL) highly concentrated lactic acid starter bacteria for the production of yoghurt with desired texture and flavor after a particular culture rotation.
DELVO® YOG FVV-121 AB DSL
DELVO® YOG FVV-121 AB DSL is a Lyophilized (DSL) highly concentrated lactic acid starter bacteria for the production of yoghurt with desired texture and flavor after a particular culture rotation.
DELVO® YOG FVV-122 DSL
DELVO® YOG FVV-122 DSL is a direct set lyophilized highly concentrated lactic acid bacteria for the yoghurt production with desired texture and flavor.
DELVO® YOG FVV-221 DSL
DELVO® YOG FVV-221 DSL is a Lyophilized (DSL) highly concentrated lactic acid starter bacteria for the production of yoghurt with desired texture and flavor after a particular culture rotation.
DELVO® YOG FVV-231 DSL
DELVO® YOG FVV-231 DSL is a direct set lyophilized highly concentrated lactic acid bacteria for the yoghurt production with desired texture and flavor.
DELVO® YOG FVV121 DSL
DELVO® YOG FVV121 DSL is a Lyophilized (DSL) highly concentrated lactic acid starter bacteria for the production of yoghurt with desired texture and flavor after a particular culture rotation.
DELVO® YOG MY-721 DSL
DELVO® YOG MY-721 DSL is a direct set lyophilized highly concentrated lactic acid bacteria for the yoghurt production with desired texture and flavor.
DELVO® YOG MY-821 DSL
DELVO® YOG MY-821 DSL is a Lyophilized (DSL) highly concentrated lactic acid starter bacteria for the production of yoghurt with desired texture and flavor after a particular culture rotation.
DELVO® YOG SVV-131LPA DSL
DELVO® YOG SVV-131LPA DSL is a Lyophilized (DSL) highly concentrated lactic acid starter bacteria for the production of yoghurt with desired texture and flavor after a particular culture rotation.
DELVOCID® INSTANT
DELVOCID® INSTANT is an antimycotic for preserving cheese containing 50% of the active ingredient - natamycin.
Algogel® 3541
Algogel® 3541 is an additive used as a texturant. It is a gelling agent (in acid and calcium medium) suited to various food applications particularly used to improve texture and overall appearance, at a concentration of between 0.5 to 1.5% of the final product.
Algogel® 6021
Algogel® 6021 is an additive used as a texturant. It is a gelling agent (in acid and calcium medium) suited to various food applications particularly used to improve texture and overall appearance, at a concentration of between 0.5 to 1.5% of the final product.
Dried Malt Extracts
Dried malt extracts offer customers a valuable source of fermentable sugars, natural colouring and traditional malty flavour. In addition, dried malt extracts are ideally suited to dry mix processes. Dried malt extracts can be used where liquid malt extracts are traditional used, at slightly lower dosage levels.
Edible Sodium Caseinate 110
Edible sodium caseinate 110 is a highly soluble sodium caseinate powder with excellent emulsifying and whipping properties. It is usually creamy to light yellow in color which finds its application in coffee whiteners, whipped toppings, cream liqueurs, yoghurt, processed cheese and meat products.
Egg White Powder
Egg White Powder provides good gelling and water binding abilities in processed meat, seafood, bakery and confectionery for texture improvement and protein fortification. The products can be storaged at room temperature and dry condition with long shelf life comparing to liquid egg.
Egg Yolk Powder
Egg Yolk Powder is available in wide range of color shade. Suitable for dry premixes, bakery and food applications with low microbial content, long stability due to heat treated process.
EMULAC CA PLUS-F
EMULAC CA Plus-F is a high-quality, water-soluble grade of calcium caseinate. It is derived from milk protein and features an increased calcium content. It is ideal for protein enrichment in foods, especially for high protein bars and drinks and for general protein fortification in functional foods. It also serves as a functional stabilizer in dairy products. The "-F" denotes that it is milled to an extra-fine powder, which allows for faster solubility, smooth blending, and easy integration into dry mixes.
Fermipan® Brown Instant Dry Yeast
Fermipan® Brown Instant Dry Yeast is commonly used in bread and yeast-raised products to improve structure, volume and small granules with high percentages of live cells per volume. High sugar dry yeast is recommened for bread with more than 5% sugar on flour weight.
Fermipan® Red Instant Dry Yeast
Fermipan® Red Instant yeast is commonly used in bread and yeast-raised products with sugar content lower from 0-8% sugar on flour weight.
FermoPure
FermoPure, L-Cysteine, is one of the 20 natural amino acids and, besides methionine, the only one which contains sulfur. WACKER has developed a new production method for this amino acid via fermentation from non-animal and non-human raw materials.
FILTRASE® BR-X L
FILTRASE® BR-X L is a product containing fungal thermostable beta-glucanase from Talaromyces emersonii and endo-1,4-ß-xylanase (hemicellulase) from Disporotrichum dimorphosporum. FILTRASE® BR-X L reduces the viscosity and improves the filterability of wort and beer, thereby increasing the brewhouse yield.
FILTRASE® NL FAST
FILTRASE® NL FAST is the fungal beta glucanase derived from Talaromyces emersonii which is used to maximize brewhouse yields on raw materials and minimize wort, as well as beer filtration time.
FILTRASE® SPRINT
FILTRASE® SPRINT is a balanced proportion of beta-glucanase derived from Bacillus amyloliquefaciens in combination with thermo stable fungal xylanase derived from T.emersonii and selectively produced by Aspergillus niger which is used to reduce the viscosity and improve filterability of wort and beer.
Amicanon 7
Amicanon 7 is a preservative for Confectionery (Custard cream, Pudding), croquette, boiled and seasoned vegetable, baked-egg product.
Amicanon Neo
Amicanon Neo is a preservative for Boiled and seasoned vegetable, Hamburger patty, Croquette, Japanese Nikujaga (simmered meat and potatoes), Fried chicken etc.
Flanogen™ CWL 120
Flanogen™ CWL 120 is a blend of food additives used as a texturant. FLANOGEN™ CWL 120 is a gelling agent particularly suited to the manufacture of water dessert gels at a dosage of 0.50 to 1.50 %.
Flanogen™ CWL 60
Flanogen™ CWL 60 is a blend of food additives used as a texturant. Flanogen™ CWL 60 is a gelling agent particularly suited to the manufacture of hot-filled water dessert gels at a dosage of 0.50 to 1.20 %.
FROMASE® 2200 TL GRANULATE
FROMASE® 2200 TL GRANULATE is a thermolabile milk clotting enzyme (endopeptidase) derived from Rhizomucor miehei.
FROMASE® 50 TABLET
FROMASE® 50 TABLET is a coagulant tablet derived from Rhizomucor miehei to coagulate the milk for the production of cheese.
FROMASE® 750 XLG
FROMASE® 750 XLG is a highly purified, extra thermolabile coagulant for cheese which is preservative free derived from.
Fruit/Vegetable/Oil/ Special Product/Fruit and Other Flavor Powders
Wen Lan fruit powders can be incorporated in health foods, nutritional, functional food mixes and premixes for giving the exact taste, mouthfeel and nutrition.
Frutafit® CLR
Frutafit® CLR is a short chain inulin fiber powder ingredient obtained from chicory roots used as a dietary fiber source. The product is water-soluble dieatary fibers with prebiotic preoperties and a low calorie value that can be easily added in common food and beverages without affecting their taste.
Frutafit® CLR
Frutafit® CLR is a natural powdered food ingredient based on chicory inulin with a high level of oligofructose1 (DP2-DP10). This product is characterized by a high solubility. Inulin from chicory is a polydisperse mixture of linear fructose polymers with mostly a terminal glucose unit, coupled by means of b(2-1) bonds. The number of units (degree of polymerization) can vary between 2 and 60.
Frutafit® HD
Frutafit® HD is a native inulin fiber powder from chicory roots which is used as a dietary fiber source. The basic properties of Sensus inulin include high dispersability, good solubility and texturizing properties along with excellent stability. Inulin is available in variable degree of polymerization ranging from 2 to 60 in the form of short and long chain inulins which can be applied in various products based on their functionality.
Frutafit® HD
Frutafit® HD is a native inulin/oligofructose. It is a natural powdered food ingredient extracted from chicory roots. Frutafit® HD can be applied in a wide range of food products. Inulin from chicory is a polydisperse mixture of linear fructose polymers with mostly a terminal glucose unit, coupled by means of b(2-1) bonds. The number of units (degree of polymerization) can vary between 2 and 60.
Frutafit® IQ
Frutafit® IQ is a native inulin/oligofructose. It is a natural food ingredient extracted from chicory roots. Frutafit® IQ is an agglomerated powder resulting in an excellent dispersability and wettability. Therefore Frutafit® IQ is a perfect ingredient for instant applications. Inulin from chicory is a polydisperse mixture of linear fructose polymers with mostly a terminal glucose unit, coupled by means of b(2-1) bonds. The number of units (degree of polymerisation) can vary between 2 and 60.
Frutalose® LF92
Frutalose® LF92 is a liquid oligofructose with 92% OF content obtained by the partial hydrolysis of chicory inulin. Frutalose® is characterized by golden color, sweet taste with various sweetness and fiber content.
Frutalose OFP
Frutalose® OFP is a powdered oligofructose 1 produced by partial hydrolysis of chicory inulin. Frutalose® OFP is a highly soluble food ingredient. Oligofructose from chicory is a polydisperse mixture of linear fructose oligomers partly ended by a glucose molecule, coupled by means of b(2-1) bonds. The number of units (degree of polymerization) varies mainly between 2 and 10.
Frutalose® SFP
Frutalose® SFP is a powder oligofructose produced by partial hydrolysis of chicory inulin. Frutalose® SFP is a highly soluble ingredient and perfectly suitable for sugar replacement due to high sweetness.
Grapefruit Juice Concentrate, Clarified
Grapefruit Juice concentrate made of sound and mature Grapefruit. The taste are fresh, acidic, bitter. Their visual colors are pale yellow and amber.
Hokkaido Bread Concentrate
Mauri™ Hokkaido Bread Concentrate is a bread concentrate specially designed to produce Hokkaido Bread and other soft sweet breads / buns with excellent freshness.
HTEssence
HTEssence, Nature-identical Hydroxytyrosol with a high safety profile and consistent antioxidant function. It has an oxygen radical absorbance capacity (ORAC) of about 4.500.000 µmolTE/100 g: ten times that of green tea, and more than two times that of CoQ10 and quercetin.
Instant Soluble Gum Acacia 333 I
Instant Soluble Gum Acacia 333 I is gum arabic, which is the dried gummy exudation of high molecular polysaccharides obtained from the stems and branches of Acacia Senegal or closely related species of Acacia (fam. Leguminosae).
Instant Soluble Gum Acacia 338 I
Instant Soluble Gum Acacia 338 I is gum arabic, which is the dried gummy exudation of high molecular polysaccharides obtained from the stems and branches of Acacia Senegal or closely related species of Acacia (fam. Leguminosae).
Instant Soluble Gum Acacia 381 I
Instant Soluble Gum Acacia 381 I is gum arabic, which is the dried gummy exudation of high molecular polysaccharides obtained from the stems and branches of Acacia Senegal or closely related species of Acacia (fam. Leguminosae).
Instant Soluble Gum Acacia 396 I
Instant Soluble Gum Acacia 396 I is gum arabic, which is the dried gummy exudation of high molecular polysaccharides obtained from the stems and branches of Acacia Senegal or closely related species of Acacia (fam. Leguminosae).
ISOLATED SOY PROTEIN TYPE 666 FOR INSTANT SOLID DRINKS APPLICATION
ISOLATED SOY PROTEIN TYPE 666 is produced from selected NON-GMO soya bean, The product has good characteristics of instant dispersion, no agglomeration, good flavor, high nutrition value, sustainability in solution, appropriate texture, pleasant taste. It is very suitable for blended instant solid drinks with high density ,which can be dissolved either in cool water or in hot water.
Kiwi Juice Concentrate
Kiwi Juice concentrate made of sound and mature Kiwi. It contains the weak flavor of typical Kiwi taste fresh, acidic, sweet. The visual color is amber.
KODA™ 100 POTASSIUM BICARBONATE
KODA™ 100 POTASSIUM BICARBONATE is Suitable for all bakery applications, preventing caking, spotting, and maintaining full functionality. Suitable for all bakery applications, including bakery concentrates and premixes, A direct replacement for sodium bicarbonate, Zero sodium to support sodium reduction initiatives, reducing sodium levels by up to 50%.
Konjac Gum
Konjac gum is a high molecular weight polysaccharide called glucomannan (KGM) extracted from tubers of various types of Amorphophallus konjac. It is stable in heat and acidic medium which makes it an ideal stabilizer, thickener and gelling agent in food applications.
KULTUR TYP B 100
KULTUR TYP B 100 is a frozen starter culture for direct inoculation into milk.
KULTUR TYP K 211
KULTUR TYP K 211 is a frozen starter culture for direct inoculation into milk.
Lactosan - NCB® 150/250/350
Lactosan - NCB® 150/250/350 is a 100% pure cheese powder made from various selected raw cheeses aged to definite chemical composition to match the specifications. The products are available in both vegetarian/non-vegetarian versions. NCBs can be used as to enhance taste and flavor of cheese and mask off-flavors for food applications also.
Lactosan-183204
Lactosan-133215 is a medium matured cheddar cheese of vegetarian origin which contains emulsifying salts. The product is 100% pure cheese powder used in food applications like crackers, dressings, sauces and other bakery products.
Lemon Juice Concentrate
Lemon Juice concentrate made of sound and mature lemons (Citrus limon), which have been selected, peeled, crushed, sieved, concentrated and packed.
Lime Juice Concentrate
Lime Juice concentrate made of sound and mature Lime with yellow visual color.
Liquid Malt Extracts
Liquid malt extracts are produced by the aqueous extraction of the soluble componets of malted cereals and its subsequent concentration into viscous syrup. They provides a valuable source of fermentable sugars, offer natural colouring and bring a traditional malty flavour.
Lychee Juice Concentrate
Lychee Juice concentrate is made up of sound and mature Lychee. The product is solely made from the named fruit and it contains no additive.
Malted Flours
Malted flours are produced by milling malted grain. Light coloured malt flours offer customers varying levels of enzyme activity and malt flavours, whilst coloured and dark malt flours are principally used for their flavour but also provide a natural colour contribution in all areas of the food industry.
Malted Milk Powder OA
Malted Milk Powder OA is a yellow-brown colour, homogeneous, free flowing powder.
Maltense Dried Regular
Maltense Dried Regular is A non-diastatic dried malt extract, in the form of a coarse, free flowing, hygroscopic powder.
Malticrunch Chocolate SB
Malticrunch Chocolate SB is a medium brown colour with a robust crispy crunch texture.
Mamon Cake Mix Code Chocolate Malt Mauri
Mauri™ Mamon Cake Mix code chocolate malt is a complete mix to produce soft, moist & fluffy mamon cake with chocolate malt taste profile.
Mango Juice Concentrate
Mango Juice concentrate made of sound and mature Mango with the sweet and fresh taste.
Apricot Juice Concentrate
Apricot Juice Concentrate is made up of sound and mature apricots (Prunus armeniaca), which have been selected, depectinized, filtered, concentrated, pasteurized and packed. The taste us acidic and sweet with yellow and amber colors.
Aqua Q10 L10
Aqua Q10 L10 is liquid form, has been shown to help improve heart health and blood sugar regulation.
Aronia Juice Concentrate
Aronia Juice concentrate made of sound and mature Aronias. Visual color is intensive bright red.
AstaReal® CWS25
AstaReal® CWS25 is a high-quality powdered astaxanthin extract exhibiting excellent solubility in cold or hot water. AstaReal CWS25 has a mild taste and odor and is ideal for dietary supplements in powder sachets to be added directly to foods and beverage.
AstaReal® L10
AstaReal® L10 is a high-quality, natural astaxanthin extract produced through a solvent-free CO2 extraction process.
AstaReal® P2AF
AstaReal® P2AF is a high-quality powdered astaxanthin extract exhibiting excellent potency and flowability. Ideal for blending into hard capsules or direct compression. The natural astaxanthin complex consists mainly of mono-esterified forms, followed by di-esterified forms.
AstaReal® P4AF
AstaReal® P4AF is a high-quality powdered astaxanthin extract exhibiting excellent potency and flowability. Ideal for blending into hard capsules or direct compression. The natural astaxanthin complex comprises mainly mono-esterified, followed by di-esterified.
1500139 Strawberry Puree
1500139 Strawberry Puree is made of sound and mature strawberries (Fragaria sp.), which have been selected, sieved, immediately quick frozen in cubes and packed.
1505040 Lemon Juice Concentrate
1505040 Lemon Juice Concentrate is made of sound and mature lemons (Citrus limon), which have been selected, peeled, crushed, sieved, concentrated and packed.
1505568 Blueberry Juice Concentrate
1505568 Blueberry Juice Concentrate is made of sound and mature Blueberry, which have been selected, depectinized, filtered, concentrated abd packed. A visually color is blueish violet.
