Quick and easy preparation Add chocolate, coffee or fruit puree for the finishing touch of this Italian popular dessert. Application ideas: Vanilla Panna Cotta, Chocolate Panna Cotta, Berries Panna Cotta & etc.
Transglutaminase (TG), better known to chefs as â??Meat Glue,â?? which is widely distributed in nature, is an enzyme with the revolutionary ability to improve the physical properties of various protein containing foods. TG is produced through fermentation process which is similar to making beer, wine and cheese, using conventional microorganisms. TG is not active in the stomach, which is characterized by acidic pH, and that TG is completely degraded by pepsin. TG is a safe food enzyme which has been utilized in Europe for more than 15 years and approved in numerous other regions, including, but not limited to, U.S.A., Canada, Brazil, Japan, Korea, China and Thailand. Technologies of TG are used in processed meat/fish, combined quality meat/fish products, dairy products and bakery products. Typically TG works within the protein of food materials, and contributes to improving texture properties. In case TG is used to combine quality meat/fish parts, TG works to the proteins which are added to the food applications. TG itself does not combine meat/fish parts. This is basically possible with TG and liquefied proteins. There is no technological function or effect of enzyme in the final product.TG does not affect the taste of food. TG is active within a wide pH range (pH 5-8). It is stable up to a temperature of 40â??.Above 75â??the enzyme looses its activity within a few minutes if used at usual dosages. The use of the TG offers various benefits to food companies and final consumers. In bakery and milk products, it improves texture. In process meat products, such as emulsified sausage and cooked ham, it improves texture and increases connectivity, thus decreasing loss during manufacturing process. In meat and fish, it enables combining quality parts of meat/fish, decreasing loss and waste, and consequently reducing pricing of the final products. It also replaces binding agents such as salt, allowing consumers to benefit from a lower salt intake. Because there is no technological function in the final products, TG is legally to be assessed as a processing aid, not as a food additive in many countries. There is no labeling required for final foods containing TG, only with regard to the use in raw meat or raw meat products, a labeling could be necessary.
Natamycin is also called pimarcin or tennecetin, which is produced by Streptomyces sp. and purified by modern separation technology. Natamycin is a fungicide that prevents yeasts and moulds from appearing in foods. It is extremely effective when used in small amounts. It is used in smaller quantities than potassium sorbate, and unlike other sorbates it prevents yeasts and moulds from migrating into the product, eliminating the cost of reapplication. The action of natamycin does not destroy other microorganisms, meaning that it does not alter the foodâ??s natural maturing process. Natamycin contains 50% lactose/glucose/salt and 50% Natamycin, which prevents the formation of moulds and yeasts on the surface.Unlike other antimicrobial agents, it does not affect the appearance, taste or colour of the products.
Nisin natural antimicrobial is used to control bacterial spoilage in both heat processed and low pH foods. Nisin is a natural polypeptide antibacterial produced by strains of Lactococcus lactis subsp lactis. Nisin is effective against a wide range of Gram-positive bacteria and is particularly effective against the heat resistant spores produced by Gram-positive Bacillus and Clostridium spp. Nisin has no effect against Gram-negative bacteria, yeasts or moulds. Nisin is manufactured from the fermentation of a milk-based medium by Lactococcus lactis subsp. lactis. The nisin from this fermentation is concentrated, dried and standardized with sodium chloride to produce Nisin, which has a known and consistent level of nisin activity. Nisin is soluble in aqueous environments and is most stable to heat in acidic conditions. At typical usage levels, Nisin does no affect the colour or flavour of the finished product.
Dextranase Enzyme for Beet and Cane Sugar Milling and Refining Dextranase Sinzym DEX ML Talk to us: - Improved beet and cane sugar quality; - Simplifies production processing of raw material containing dextran; - Reduces the viscosity of sugar juice and syrup; - Reduces processing time and cost. Description: An endo-dextranase enzyme preparation belonging to the family of glucosyl transferases obtained from selected strain of microorganism. It preferentially cleaves the 1, 6-A- glucosidic linkages in dextran and its degradation products. It enhances sugar mill processing by hydrolyzing dextran in sugarcane juice and syrup, thereby reducing viscosity and aiding refining. This results in decreasing the viscosity of cane facilitating sugar processing. Enzyme: Dextranase Enzyme Preparation Synonyms: 6-alpha-D-glucan 6-glucanohydrolase, endo-dextranase, 1,6-�±-D-Glucan 6-glucanohydrolase Appearance: Clear light yellow liquid Souring Origin: Chaetomium sp. Application: Beet Sugar, Cane Sugar mill, Syrups, Sugar Refinery Total Aerobic Plate Count: 10,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Mold and Yeast: 100 CFU/g max Usage rate: The recommended dose rate is usually 2-10 ppm in the pre-pressed raw sugar Juice or mashes (pomace) at pH 4-8 and 55 -75�°C for 10-20 min. In the sugar refinery factory, the recommended dosage would be 10-30 ppm at pH 4-8 and 55 -75�°C for 20-60 min. The optimal dosage depends on the practical variety of the material or production process. Application range: Active in ambient temperatures and at temperature up to 50-65�°C. Enzyme will be inactivated quickly above 65�°C. Packing: 25kg per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.
Ingredients: Glucose, Non-dairy creamer, Flavors and fragrances, Silicon dioxide, Sodium carboxy methyl cellulose, Sodium alginate, Tartrazine, Sucralose Allura red, Sunset yellow Production Date: Please see the package Shelf Life: 18 months (Room Temperature) Best Before: Please see the package Method of Application: Mix in 1:9 ratio. Please store in the cool and dry place. N.W.: 1kg MADE IN CHINA Nutrition Information: Item Per 100g NRV% Calories 397kcal 20% Protein 0g 0% Fat 6.5g 11% Trans Fat 2.4g Carbohydrate 83.7g 28% Sodium 70mg 4% *The picture is for reference only*
Indian Kerala Breakfast Product
Tahina
Baking powder
Purity: 99.99%
Rice (Broken/rejection), Rice (Black/White) , Wheat, Wheat Flour, Sugar (Brown/white), Spices (Cumin, Black Pepper , Turmeric , Red Chilli, Cardamom) , Pulses (Chana Dal, Masoor Dal , Moong Dal, Toor Dal) , Chickpeas , Desi Gram/Chana , Seeds [Mustard/Chia (black,white)/Coriander], Edible oils (Soyabean/Rice Bran/Mustard) , Milk Powder, Dry Fruits (Raisins/Cashew Nuts) , Tea Leaves , All varieties of Salt , Incense Sticks (Agarbatti), wheat flour and Moringa leave and powder
Using high quality non-gmo soybean as raw material, the soya peptone is a vegetable peptone extracted from fresh soybean through enzymatic hydrolysis technology without adding animal source, and used for the culture of streptococcus and brucellosis etc. Soya pepetone can be used for the main raw material of microbiological culture medium, as well as an ingredient of special functional food and cosmetics, and a stabilizer for beer and other products.The consumption of it is very large in the fields of antibiotics, food industry, pharmaceutical industry, fermentation industry, biochemical products and microbiology research and so on. Total nitrogen (on DM) % 8.0%, Amino nitrogen (on DM) % 3.0%, Ash (on DM) % 17.0%, Moisture % 7.0%
Bouillon The simplest way to enhance the flavors of your dishes. With the well selected herbs and spices, your dishes have never tasted better! In our Bouillon Line, we offer Cube and Powder Bouillons in Chicken, Beef, Vegetable, Truffle, Shrimp and Tomato flavors. Available Sizes: Powder Bouillons 10 g x 40 pieces x 8 boxes 10 g x 20 pieces x 12 boxes 10 g x 20 pieces x 24 boxes 300 g x 12 cans 500 g x 12 cans 1000 g x 6 cans Cube Bouillons 10 g x 24 cubes x 24 boxes 10 g x 48 cubes x 24 boxes 10 g x 2 cubes x 24 mini boxes x 24 boxes 10 g x 2 cubes x 30 mini boxes x 8 boxes 10 g x 4 cubes x 12 mini boxes x 12 boxes 10 g x 6 cubes x 12 mini boxes x 12 boxes For more details, please contact us!
we are specialized in the production of foodstuffs -frozen & fresh vegetables and fruits from Egypt ( peas , green beans , okra , spinach, cauliflower,strawberry, mango , pomegranate, orange, and others ) - olives - olive oil , sunflower oil , corn oil - canned food - legumes beans we provide high quality products to satisfy our customers if interested feel free to contact us for more details
Both eggless and with egg mayonnaise
4 kinds of tasty bruschettas from "GAG Eco Quality"exclusive distributor. 1.Bruschetta Mushrooms 2.Bruschetta Garden Grill 3.Bruschetta Tomato Mozzarella 4.Bruschetta Cream Cheese
EDIBLE GELATIN : Edible Gelatin is extremely important food additives, using its stability, foaming, freezing, emulsifying, thickening, regulating the crystal growth, adhesion, clarification performance, are widely used in wine, cheese, dairy products, meat products, canned , sausage, jelly, candy, pastries, cold drink and catering and other food industries. COMPANY PROFILE: we are a gelatin maufacturer in china and focus on industry gelatin over 23 years .our factory established in 1996. we are a family business 2 branches ,Alashankou Lanpu Gelatin Factory&Shanghai Lanpu International Trade Co.,Ltd . Our factory is located in Alashankou ,Xinjiang province ,China.we are the first edible gelatin manufacturer in Xinjiang province ,China . we also have a office and warehouse located in shanghai ,china.
EDIBLE GELATIN : Edible Gelatin is extremely important food additives, using its stability, foaming, freezing, emulsifying, thickening, regulating the crystal growth, adhesion, clarification performance, are widely used in wine, cheese, dairy products, meat products, canned , sausage, jelly, candy, pastries, cold drink and catering and other food industries. COMPANY PROFILE: we are a gelatin maufacturer in china and focus on industry gelatin over 23 years .our factory established in 1996. we are a family business 2 branches ,Alashankou Lanpu Gelatin Factory&Shanghai Lanpu International Trade Co.,Ltd . Our factory is located in Alashankou ,Xinjiang province ,China.we are the first edible gelatin manufacturer in Xinjiang province ,China . we also have a office and warehouse located in shanghai ,china.
SKU : 270 g Brand : Creamooz
Taike Profile Taike Biotechnology always focuses on the development and production of agar powder, and has a high level R&D team, application platform and seaweed breeding base. We have formed a complete structure of research, production and marketing, and built a platform of basic research and development, application research and development, and inspection center. Taike is listed as one of the biggest manufacture of Biotechnological agar, standard agar and instant agar in China at present. Our customers including food, biological research, pharmaceutical, cosmetic and clinical examination industries worldwide, reached a long-term stable and friendly relation of cooperation. Taike Food Grade Agar Profile Taike Food Grade agar, which comes from Gracilaria, is made up of particles found in galactose, a blood sugar like glucose & fructose that is foundational for sustaining animal life. It's the perfect vegetarian substitute for beef gelatin in any food application, and makes an excellent thickener for soups, jellies, ice cream and more. Meanwhile, it's ingredient of culture media in microbiology, antitackiness & antistaling agent in baked goods, ingredient in desserts & beverages, laxatives & health foods, pet foods, impression materials, ingredient in pharmaceutical preparations, laboratory agent in chemical & biological applications, etc. Taike Food Grade Agar Strength 1. Gel strength: 700 ~ 1200g/cm�² 2. Powerful gelling ability, can be as an additive or glazing agent for pies, increase jamâ??s viscosity in jam production, used as stabilizer in many confectionaries, etc. 3. The gelling temperature is the lowest in the same price range for Gracilaria agar, Gelling point is 3-5â?? lower than others, which can reduce time and cost. 4. Gel strength is the most stable and widespread, without influenced by the production process 5. Taike owns Nanao seaweed breeding base, meanwhile, we also purchase raw seaweed from Morocco and Indonesia. Instant Agar annual capacity 1500mt, Standard Agar annual capacity 3000mt 6. The whole production process applies physical method, no any agent in the production process, no application of alcohol, no residue of agent, no alcohol smell, which guarantees product is safe and reliable 7. The production process has completely removed the foreign substance of inorganic salt, non-agar substance in the raw material through filter processing, centrifuging and other technology to ensure high purity 8. Taike agar, made from screening different algae raw materials by special process is with various uses and characteristics, which promote to a good adaptability. 9. Internal Lab Testing for agar conforms to GB/FDA/ISO/JP/USP/EP/BP/FCC/E-406/JECFA standards. Taike Certification Taike Biotechnology has established sound quality control system, HACCP system and continues to improve. Taike Plant has been certificated by FCC, ISO22000, Kosher, Halal, SGS.
