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| Acid Casein |
AC01000 |
| Rennet Casein |
RC01000 |
| Sodium Caseinate |
SC2100 |
| Calcium Caseinate |
CC2500 |
| MPC’s & MPI’s (42% - 90% +) |
M03000 |
| WPC’s & WPI’s (34% - 90% +) |
WS04000 |
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| Queso |
Texture for Cheese |
CS53000 |
| Bebida |
Tailored Viscosity & Mouthfeel for Beverages |
BV60000 |
| Carne |
Meat Stabilization Systems |
MS70200 |
| Crema |
Tailored Viscosity & Mouthfeel for Creamers |
CR66000 |
| Solo & THixCream |
Fat Replacement Technology |
FR65000 |
| Gelato & ICon |
Ice Cream Stabilization Systems |
IC80000 |
| THixDeli |
Texture for Sauces & Mayonnaise |
SD61000 |
| THixBrix |
Texture for Fruit Preparations |
FP62000 |
| DeliBake |
Texture for Bakery |
BK63000 |
| Suspend Force |
Suspension Technology |
ST64000 |
| Kappa Carrageenan |
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KC11000 |
| Iota Carrageenan |
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IC11000 |
| Locust Bean Gum |
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LB15000 |
| Xanthan Gum |
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XG12000 |
| Guar Gum |
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GG14000 |
| Functional Blends |
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| Maxilab |
Adjunct Culture Media |
CS50000 |
| Actilab |
Primary Culture Media |
CS50200 |
| Fortitext |
Imitation Cheese Systems |
CS51000 |
| Maxisal |
Cheese Salting Systems |
CS52000 |
| Opticréme |
Coffee Whitener Systems |
CC03000 |
| Roselle |
Whipped Topping Systems |
NDC0200 |
| Nutriguar |
Soluble Fiber |
GG14050 |
| Clear Whey |
Cheese Color |
CC22000 |
| FlavArom |
Encapsulated Flavors |
CC22000 |
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| WPC 80 |
IC18000 |
| WPI |
CD9000 |
| MPC 80 |
MS03180 |
| MPI |
MS03190 |
| Sodium Caseinate |
SCS2110 |
| Calcium Caseinate |
CCS2510 |
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Can include Protein, Prebiotics, Calcium, Fiber, Spirulina, CLA, Omega 3’s, Vitamins and Minerals, Creamers, Hydrolyzed, Proteins, Flavors etc. |
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Many of the products above come in several variations such as mesh size, process type and Kosher status. Contact us to discuss the specific product most suitable for your needs. |
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