| Lime Coulis | Amero Foods MFG Corp/Pastrystar | Lime Coulis is a fruit sauce that is ready for use. It can be used for plated dessert design or as fruit puree. It is made with 80% pure lime fruit and is all natural. It livens color and flavor in desserts such as mousses, creams, and sorbets. It's stabi...view more Lime Coulis is a fruit sauce that is ready for use. It can be used for plated dessert design or as fruit puree. It is made with 80% pure lime fruit and is all natural. It livens color and flavor in desserts such as mousses, creams, and sorbets. It's stabilized makeup gives this coulis the ability to be perfect for designs as the sauce does not flow away on plates. view less | |
| Lime Flavor | Amero Foods MFG Corp/Pastrystar | Lime Flavor is a concentrated flavor enhancer. It contains natural flavors and enhances food with just one drop. It is commonly used to enhance flavor in sorbets, creams, ice creams, and cakes. It comes ready to use and is also kosher. | |
| Lingonberry Compound | Amoretti | Lingonberry Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Locust Bean (Carob) Gum | Arthur Branwell & Co. Ltd. | Locust Bean (Carob) Gum is a seed gum derived from milled carob seeds. It is a white to yellow-white powder. Classified as E410, the product is used as a thickener, stabilizer, gelling agent, and an emulsifier in cream cheese, meat products, ice cream, sa...view more Locust Bean (Carob) Gum is a seed gum derived from milled carob seeds. It is a white to yellow-white powder. Classified as E410, the product is used as a thickener, stabilizer, gelling agent, and an emulsifier in cream cheese, meat products, ice cream, salad dressings, and sauces. view less | |
| Locust Bean Gum/ Carob Gum (LBG) | Foodchem International Corporation | Locust Bean Gum/ Carob Gum (LBG) is a galactomannan vegetable gum extracted from the seeds of the carob tree. This product appears as a white to yellow-white powder, and is often used as a thickening agent and gelling agent in food technology. It has a sw...view more Locust Bean Gum/ Carob Gum (LBG) is a galactomannan vegetable gum extracted from the seeds of the carob tree. This product appears as a white to yellow-white powder, and is often used as a thickening agent and gelling agent in food technology. It has a sweet flavor similar to chocolate, and is mainly used to sweeten ice cream, cream cheese, transparent jellies, and infant formulas as a chocolate substitute. view less | |
| Lychee Compound | Amoretti | Lychee Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Macadamia Compound | Amoretti | Macadamia Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Mace | Asenzya | Mace is comprised of lacy, orange-colored aril that surrounds the seed of the nutmeg fruit. It has a similar odor to nutmeg but is slightly more pungent. Used as a spice, it finds application in baked goods, sweets, fruits, whipped cream, and chocolate. | |
| Madagascar Bourbon Vanilla Bean Compound | Amoretti | Madagascar Bourbon Vanilla Bean Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in bet...view more Madagascar Bourbon Vanilla Bean Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. view less | |
| Madagascar Bourbon Vanilla Ice Cream Compound | Amoretti | Madagascar Bourbon Vanilla Ice Cream Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything i...view more Madagascar Bourbon Vanilla Ice Cream Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. view less | |
| Mag-Nifique Mouthfeel Liquid (Natural Flavor) 11004226 | Wixon, Inc. | Mag-Nifique Mouthfeel Liquid (Natural Flavor) is a straw yellow liquid containing no allergens. The non flavor ingredient in this product is propylene glycol. It creates the perception of creaminess in reduced fat or no fat products. Mag-Nifique Mouthfeel...view more Mag-Nifique Mouthfeel Liquid (Natural Flavor) is a straw yellow liquid containing no allergens. The non flavor ingredient in this product is propylene glycol. It creates the perception of creaminess in reduced fat or no fat products. Mag-Nifique Mouthfeel Liquid is very effective at improving the mouthfeel of dairy based low-fat products like salad dressing, dips, whipped toppinga and other low-fat systems. view less | |
| Mag-Nifique Mouthfeel Powder Natural Flavor 61004229 | Wixon, Inc. | Mag-Nifique Mouthfeel Natural Flavor is a white fine powder containing no allergens. The nonflavor ingredient for this product is maltodextrin. It creates the perception of creaminess in reduced fat or no fat products. Mag-Nifique Mouthfeel Powder is very...view more Mag-Nifique Mouthfeel Natural Flavor is a white fine powder containing no allergens. The nonflavor ingredient for this product is maltodextrin. It creates the perception of creaminess in reduced fat or no fat products. Mag-Nifique Mouthfeel Powder is very effective at improving the mouthfeel of dairy based low-fat products like salad dressing, dips, whipped toppinga and other low-fat systems. view less | |
| Mai Tai Compound | Amoretti | Mai Tai Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Maisita 21.080 Waxy Maize Starches (Unmodified) | Austrade, Inc. Food Ingredients | MAISITA 21.080 corn starch is produced from specially cultivated corn by means of an up-to-date refining process. They are primarily used a thickening agents in puddings and sauces. Some types also improve shear stability and freeze/thaw stability. This p...view more MAISITA 21.080 corn starch is produced from specially cultivated corn by means of an up-to-date refining process. They are primarily used a thickening agents in puddings and sauces. Some types also improve shear stability and freeze/thaw stability. This product is a non-GMO Ingredient. view less | |
| Mandarin Coulis | Amero Foods MFG Corp/Pastrystar | Mandarin Coulis is a fruit sauce that is ready for use. It can be used for plated dessert design or as fruit puree. It is made with 80% pure mandarin fruit and is all natural. It livens color and flavor in desserts such as mousses, creams, and sorbets. It...view more Mandarin Coulis is a fruit sauce that is ready for use. It can be used for plated dessert design or as fruit puree. It is made with 80% pure mandarin fruit and is all natural. It livens color and flavor in desserts such as mousses, creams, and sorbets. It's stabilized makeup gives this coulis the ability to be perfect for designs as the sauce does not flow away on plates. view less | |
| Mandarin Flavor | Amero Foods MFG Corp/Pastrystar | Mandarin Flavor is a concentrated flavor enhancer. It contains natural flavors and enhances food with just one drop. It is commonly used to enhance flavor in sorbets, creams, ice creams, and cakes. It comes ready to use and is also kosher. | |
| Mango Compound | Amero Foods MFG Corp/Pastrystar | Mango Compound is a ready to use fruit concentrate that has a high content of fresh fruit. It has a smooth paste consistency that has a natural flavor and taste. It is used mainly in sorbets, mousses, creams, and ice creams. | |
| Mango Compound | Amoretti | Mango Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Mango Coulis | Amero Foods MFG Corp/Pastrystar | Mango Coulis is a fruit sauce that is ready for use. It can be used for plated dessert design or as fruit puree. It is made with 80% pure mango fruit and is all natural. It livens color and flavor in desserts such as mousses, creams, and sorbets. It's sta...view more Mango Coulis is a fruit sauce that is ready for use. It can be used for plated dessert design or as fruit puree. It is made with 80% pure mango fruit and is all natural. It livens color and flavor in desserts such as mousses, creams, and sorbets. It's stabilized makeup gives this coulis the ability to be perfect for designs as the sauce does not flow away on plates. view less | |
| Maple Bacon Compound | Amoretti | Maple Bacon Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Maple Compound | Amoretti | Maple Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Maple Flavor | Amero Foods MFG Corp/Pastrystar | Maple Flavor is a concentrated flavor enhancer. It contains natural flavors and enhances food with just one drop. It is commonly used to enhance flavor in sorbets, creams, ice creams, and cakes. It comes ready to use and is also kosher. | |
| Maraschino Cherry Compound | Amoretti | Maraschino Cherry Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Margarita Compound | Amoretti | Margarita Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Marshmallow Compound | Amoretti | Marshmallow Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Marzipan Compound | Amoretti | Marzipan Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Mascarpone Cheese Compound | Amoretti | Mascarpone Cheese Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Mastic Compound | Amoretti | Mastic Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Methyl Paraben | Foodchem International Corporation | Methyl Paraben is a preservative that appears as a white crystalline powder. It is an antimicrobial agent that is mainly used in baked good, creams, pastes, jams and jellies, syrups, processed vegetable oils, seasonings, dairy products, and beverages. | |
| Mexican Coffee Liqueur Type Compound | Amoretti | Mexican Coffee Liqueur Type Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between...view more Mexican Coffee Liqueur Type Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. view less | |
| Meyer Lemon Compound | Amoretti | Meyer Lemon Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Meypro™ LBG Fleur M-175 | Dupont Nutrition & Health | Meypro™ LBG Fleur M-175 is a pure, high-grade locust bean gum derived from the endosperm of the seed of the carob tree. It is an off-white powder containing only a few specks. This product is ideal for ice cream/ice milk, cream cheese, yogurt fruit, pie f...view more Meypro™ LBG Fleur M-175 is a pure, high-grade locust bean gum derived from the endosperm of the seed of the carob tree. It is an off-white powder containing only a few specks. This product is ideal for ice cream/ice milk, cream cheese, yogurt fruit, pie fillings and sauces. Meypro™ LBG Fleur M-175 provides improved mouthfeel and texture, gives freeze-thaw stability, reduces syneresis, and provides shear-resistant solutions. This product is Kosher and Halal certified, and GMO free. view less | |
| MFR 3234 | Premium Group | MFR 3234 is a milk fat replacer consisting of an assortment of high quality non lauric vegetable fats. It features good melting properties, being quite hard at lower temperature and melting completely at body temperature. This product can replace a wide r...view more MFR 3234 is a milk fat replacer consisting of an assortment of high quality non lauric vegetable fats. It features good melting properties, being quite hard at lower temperature and melting completely at body temperature. This product can replace a wide range of fats in dairy and ice cream applications. view less | |
| MFR 3436 | Premium Group | MFR 3436 is a milk fat replacer consisting of an assortment of high quality non lauric vegetable fats, with no hydrogenation involved. It features good melting properties, being quite hard at lower temperature and melting completely at body temperature. T...view more MFR 3436 is a milk fat replacer consisting of an assortment of high quality non lauric vegetable fats, with no hydrogenation involved. It features good melting properties, being quite hard at lower temperature and melting completely at body temperature. This product can replace a wide range of fats in dairy applications. view less | |
| Microcrystalline Cellulose (MCC) | Foodchem International Corporation | Microcrystalline Cellulose (MCC) is a term for refined wood pulp, and it appears as a fine white to off-white powder. This product is mainly used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in p...view more Microcrystalline Cellulose (MCC) is a term for refined wood pulp, and it appears as a fine white to off-white powder. This product is mainly used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in pasteurized cream, fermented milk, cheese, processed fruit, dried vegetables, etc. It is also used in vitamin supplements or tablets. view less | |
| Milk Chocolate Compound | Amoretti | Milk Chocolate Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Mimosa Compound | Amoretti | Mimosa Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| Mint Chocolate Chip Compound | Amoretti | Mint Chocolate Chip Compound is an economical, shelf-stable and ready product for performance with flavors ideal for a variety of applications – from cake, muffin, and scone batter, mousses, butter creams, pies, cheesecakes and anything in between. | |
| MSP C510 | Haifa Group | MSP C510 is a white granular food grade Monosodium Phosphate Anhydrous Granular food additive. It is a processed soft and easy-melted cheeses additive for products. It is also used for evaporated milk, whipped toppings, ice cream and other dairy applicati...view more MSP C510 is a white granular food grade Monosodium Phosphate Anhydrous Granular food additive. It is a processed soft and easy-melted cheeses additive for products. It is also used for evaporated milk, whipped toppings, ice cream and other dairy applications. It has a strong alkaline correcting additive. This product is both Kosher and Halal certified. view less | |
| MSP C511 | Haifa Group | MSP C511 is a white powdered food grade monosodium phosphate anhydrous spray dried powder food additive. It is a processed soft and easy-melted cheeses additive for products. It is also used for evaporated milk, whipped toppings, ice cream and other dairy...view more MSP C511 is a white powdered food grade monosodium phosphate anhydrous spray dried powder food additive. It is a processed soft and easy-melted cheeses additive for products. It is also used for evaporated milk, whipped toppings, ice cream and other dairy applications. It has a strong alkaline correcting additive. This product is both Kosher and Halal certified. view less | |
| Natamycin | Foodchem International Corporation | Natamycin is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. This product is used to inhibit fungal outgrowth in dairy products, meats, and other foods. It is also used in cottage cheese, sour cre...view more Natamycin is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. This product is used to inhibit fungal outgrowth in dairy products, meats, and other foods. It is also used in cottage cheese, sour cream, yogurt, and packaged salad mixes. view less | |
| Natamycin, 50% Glucose | Foodchem International Corporation | Natamycin, 50% Glucose is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 50%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other...view more Natamycin, 50% Glucose is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 50%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other foods. It is also used in cottage cheese, sour cream, yogurt, and packaged salad mixes. view less | |
| Natamycin, 50% Lactose | Foodchem International Corporation | Natamycin, 50% Lactose is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 50%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other...view more Natamycin, 50% Lactose is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 50%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other foods. It is also used in cottage cheese, sour cream, yogurt, and packaged salad mixes. view less | |
| Natamycin, 50% NaCI | Foodchem International Corporation | Natamycin, 50% NaCI is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 50%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other fo...view more Natamycin, 50% NaCI is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 50%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other foods. It is also used in cottage cheese, sour cream, yogurt, and packaged salad mixes. view less | |
| Natamycin, 95% | Foodchem International Corporation | Natamycin, 95% is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 95%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other foods. ...view more Natamycin, 95% is a naturally occurring anti-fungal agent produced during fermentation of bacterium Streptomyces natalensis. It has a purity of approximately 95%. This product is used to inhibit fungal outgrowth in dairy products, meats, and other foods. It is also used in cottage cheese, sour cream, yogurt, and packaged salad mixes. view less | |
| NATIONAL™ 465 | Ingredion | NATIONAL™ 465 is a modified food starch derived from waxy maize. It is a highly versatile starch characterized by excellent cold temperature storage stability and a smooth, creamy texture. It is recommended for use in high pH foods (such as cream products...view more NATIONAL™ 465 is a modified food starch derived from waxy maize. It is a highly versatile starch characterized by excellent cold temperature storage stability and a smooth, creamy texture. It is recommended for use in high pH foods (such as cream products) as well as acid containing foods. It is particularly well suited for canned products especially low acid, aseptically processed foods such as cream based sauces and puddings. This product is also used in frozen foods including pie fillings, gravies and sauces that are used for frozen entrees. view less | |
| NATIONAL FRIGEX™ HV | Ingredion | NATIONAL FRIGEX™ HV is a bland tasting, modified food starch derived from tapioca. This starch is extremely stable under low temperature storage conditions. This product is well suited for heat processed dairy products such as puddings, cream pie fillings...view more NATIONAL FRIGEX™ HV is a bland tasting, modified food starch derived from tapioca. This starch is extremely stable under low temperature storage conditions. This product is well suited for heat processed dairy products such as puddings, cream pie fillings and desserts. It provides a smooth, creamy mouth feel and a clean flavor profile. This product is also used for thickening cream sauces, soups and Bavarian creams. view less | |
| N'Cote 370 | Premium Group | N'Cote 370 is a lauric (palm kernel oil based) fat that is fractionated and partially or fully hydrogenated. Benefits include sharp melting properties, rapid crystallization, natural and bland taste enabling good palatability. This product is well suited ...view more N'Cote 370 is a lauric (palm kernel oil based) fat that is fractionated and partially or fully hydrogenated. Benefits include sharp melting properties, rapid crystallization, natural and bland taste enabling good palatability. This product is well suited for use in chocolate confectionery coatings & fillings, dairy products, and non-dairy creamers. view less | |
| N'Cote 392 | Premium Group | N'Cote 392 is a lauric (palm kernel oil based) fat that is fractionated and partially or fully hydrogenated. Benefits include sharp melting properties, rapid crystallization, natural and bland taste enabling good palatability. This product is well suited ...view more N'Cote 392 is a lauric (palm kernel oil based) fat that is fractionated and partially or fully hydrogenated. Benefits include sharp melting properties, rapid crystallization, natural and bland taste enabling good palatability. This product is well suited for use in dairy products and non-dairy creamers. view less | |
| Nonanoic Acid ≥96%, FG | Sigma-Aldrich | Nonanoic Acid ≥96%, FG, product number W278408, is a colorless or white, liquid or semi-solid. Nonanoic Acid ≥96%, FG has cheese and waxy organoleptic properties. Gamma-Nonanoic lactone (aldehyde C18) has traditionally worked well in many fruit complexes ...view more Nonanoic Acid ≥96%, FG, product number W278408, is a colorless or white, liquid or semi-solid. Nonanoic Acid ≥96%, FG has cheese and waxy organoleptic properties. Gamma-Nonanoic lactone (aldehyde C18) has traditionally worked well in many fruit complexes such as strawberry, creamy orange, peach and apricot. It also finds use in butter, butterscotch, condensed milk, sour cream, whipped toppings, vanilla custard and various nut flavors including walnut and macadamia. view less | |
| NOVATION® 3600 | Ingredion | NOVATION® 3600 is a tapioca based functional starch that appears as an off-white to cream colored fine powder. This product is recommended for moderate temperature and shear food processing systems. It is used in pasteurized puddings, desserts, soups, sau...view more NOVATION® 3600 is a tapioca based functional starch that appears as an off-white to cream colored fine powder. This product is recommended for moderate temperature and shear food processing systems. It is used in pasteurized puddings, desserts, soups, sauces, ice cream, other dairy applications and fruit preparations. view less | |
| Nutrilac® CH-4560 | Arla Foods Ingredients | Nutrilac® CH-4560 is a natural whey protein concentrate for all kinds of cheese. This product provides very efficient fat simulation, improved texture and increases yield with up to 20% in traditional cheese manufacturing. Nutrilac® CH-4560 is easily disp...view more Nutrilac® CH-4560 is a natural whey protein concentrate for all kinds of cheese. This product provides very efficient fat simulation, improved texture and increases yield with up to 20% in traditional cheese manufacturing. Nutrilac® CH-4560 is easily dispersible in cold mixes and improves structure. view less | |
| Oliggo-Fiber™ Inulin | Cargill Food Ingredients | Oliggo-Fiber™ Inulin is an inulin-type fructan derived from chicory and composed of linear chains of fructose units connected by s(2-1) bonds, ending or not ending in a glucose unit. The linkages between the fructose units are not susceptible to hydrolysi...view more Oliggo-Fiber™ Inulin is an inulin-type fructan derived from chicory and composed of linear chains of fructose units connected by s(2-1) bonds, ending or not ending in a glucose unit. The linkages between the fructose units are not susceptible to hydrolysis by human digestive enzymes. It provides a unique opportunity to increase fiber consumption by its versatile application into a range of good-tasting, high quality and high-fiber foods and beverages. view less | |
| OptiSol® 1005 | Glanbia Nutritionals | OptiSol® 1005 is a highly functional, concentrated whey protein that allows for increased protein levels in high heat processed environments (Retort, UHT & HTST). Ideal for high shelf stable yogurts, shelf stable high pH beverages, refrigerated beverages,...view more OptiSol® 1005 is a highly functional, concentrated whey protein that allows for increased protein levels in high heat processed environments (Retort, UHT & HTST). Ideal for high shelf stable yogurts, shelf stable high pH beverages, refrigerated beverages, shelf stable high acid beverages, ice creams, sauces, soups, protein gels, and fruit purees. view less | |
| OptiSol® 1007 | Glanbia Nutritionals | OptiSol® 1007 is a highly functionalized concentrated whey protein designed for shelf stable ready to drink beverages. | |
| OptiSol® 1031 Grade A rBST Free | Glanbia Nutritionals | OptiSol® 1031 Grade A rBST Free is an rBST free milk protein isolate made from ultrafiltered Grade A. The OptiSol® 1000 Series is a full range of functional dairy protein ingredient systems. Benefits include improved processing and flavor, creamy textur...view more OptiSol® 1031 Grade A rBST Free is an rBST free milk protein isolate made from ultrafiltered Grade A. The OptiSol® 1000 Series is a full range of functional dairy protein ingredient systems. Benefits include improved processing and flavor, creamy texture, clean label, rBST free/Grade A options. Ideal for high protein yogurts, dairy beverages, refrigerated beverages, shelf stable high acid beverages, frozen yogurt, ice cream, dairy desserts, sauces, soups, protein gels, and fruit purees. view less | |
| OptiSol® 1042 | Glanbia Nutritionals | OptiSol® 1042 is a functional Grade A rBST free, milk protein concentrate for use in cultured drinks and smoothies. The OptiSol® 1000 Series is a full range of functional dairy protein ingredient systems. Benefits include improved processing and flavor, ...view more OptiSol® 1042 is a functional Grade A rBST free, milk protein concentrate for use in cultured drinks and smoothies. The OptiSol® 1000 Series is a full range of functional dairy protein ingredient systems. Benefits include improved processing and flavor, creamy texture, clean label, rBST free/Grade A options. Ideal for high protein yogurts, dairy beverages, refrigerated beverages, shelf stable high acid beverages, frozen yogurt, ice cream, dairy desserts, sauces, soups, protein gels, and fruit purees. view less | |
| OptiSol® 1050 | Glanbia Nutritionals | OptiSol® 1050 is a milk protein concentrate developed to provide clean labels in traditional yogurts that use gelatin and other stabilizers. The OptiSol® 1000 Series is a full range of functional dairy protein ingredient systems. Benefits include improve...view more OptiSol® 1050 is a milk protein concentrate developed to provide clean labels in traditional yogurts that use gelatin and other stabilizers. The OptiSol® 1000 Series is a full range of functional dairy protein ingredient systems. Benefits include improved processing and flavor, creamy texture, clean label, rBST free/Grade A options. Ideal for high protein yogurts, dairy beverages, refrigerated beverages, shelf stable high acid beverages, frozen yogurt, ice cream, dairy desserts, sauces, soups, protein gels, and fruit purees. view less | |
| OptiSol® 1075 | Glanbia Nutritionals | OptiSol® 1075 is a milk protein concentrate powder with unique properties that include improved flavor, texture and processing in various food systems. The OptiSol® 1000 Series is a full range of functional dairy protein ingredient systems. Benefits incl...view more OptiSol® 1075 is a milk protein concentrate powder with unique properties that include improved flavor, texture and processing in various food systems. The OptiSol® 1000 Series is a full range of functional dairy protein ingredient systems. Benefits include improved processing and flavor, creamy texture, clean label, rBST free/Grade A options. Ideal for high protein yogurts, dairy beverages, refrigerated beverages, shelf stable high acid beverages, frozen yogurt, ice cream, dairy desserts, sauces, soups, protein gels, and fruit purees. view less | |
| Orange Compound | Amero Foods MFG Corp/Pastrystar | Orange Compound is a ready to use fruit concentrate that has a high content of fresh fruit. It has a smooth paste consistency that has a natural flavor and taste. It is used mainly in sorbets, mousses, creams, and ice creams. | |
| Orange Flavor | Amero Foods MFG Corp/Pastrystar | Orange Flavor is a concentrated flavor enhancer. It contains natural flavors and enhances food with just one drop. It is commonly used to enhance flavor in sorbets, creams, ice creams, and cakes. It comes ready to use and is also kosher. | |
| Passion Fruit Coulis | Amero Foods MFG Corp/Pastrystar | Passion Fruit Coulis is a fruit sauce that is ready for use. It can be used for plated dessert design or as fruit puree. It is made with 80% pure passion fruit and is all natural. It livens color and flavor in desserts such as mousses, creams, and sorbets...view more Passion Fruit Coulis is a fruit sauce that is ready for use. It can be used for plated dessert design or as fruit puree. It is made with 80% pure passion fruit and is all natural. It livens color and flavor in desserts such as mousses, creams, and sorbets. It's stabilized makeup gives this coulis the ability to be perfect for designs as the sauce does not flow away on plates. view less | |
| Pasteurized Cream 40% | Vitalus Nutrition Inc. | Pasteurized Cream 40% is a superior finished product that is manufactured from fresh milk of bovine origin using a centrifugal separation process. This product has a clean creamy taste and a light milky aroma; it contains no genetically-modified organisms...view more Pasteurized Cream 40% is a superior finished product that is manufactured from fresh milk of bovine origin using a centrifugal separation process. This product has a clean creamy taste and a light milky aroma; it contains no genetically-modified organisms and is Kosher certified. The percentage of butterfat in this product is approximately 39.0-41.0%. It is mainly used in desserts, sour cream, cream cheese, cottage cheese, and ice cream. view less | |
| Pastry Amaretto Flavor | Amero Foods MFG Corp/Pastrystar | Pastry Amaretto Flavor is a concentrated flavor enhancer. It contains natural flavors and enhances food with just one drop. It is commonly used to enhance flavor in sorbets, creams, ice creams, and cakes. It comes ready to use and is also kosher. | |
| Pastry Cognac Orange Flavor | Amero Foods MFG Corp/Pastrystar | Pastry Cognac Orange Flavor is a concentrated flavor enhancer. It contains natural flavors and enhances food with just one drop. It is commonly used to enhance flavor in sorbets, creams, ice creams, and cakes. It comes ready to use and is also kosher. | |
| Pastry Kirsch Flavor | Amero Foods MFG Corp/Pastrystar | Pastry Kirsch Flavor is a concentrated flavor enhancer. It contains natural flavors and enhances food with just one drop. It is commonly used to enhance flavor in sorbets, creams, ice creams, and cakes. It comes ready to use and is also kosher. | |
| Pastry Rum Flavor | Amero Foods MFG Corp/Pastrystar | Pastry Rum Flavor is a concentrated flavor enhancer. It contains natural flavors and enhances food with just one drop. It is commonly used to enhance flavor in sorbets, creams, ice creams, and cakes. It comes ready to use and is also kosher. | |
| P'Bake 380 | Premium Group | P'Bake 380 is a partially hydrogenated palm oil fraction which exhibits higher stability and longer shelf life. This product is recommended for use in creaming applications and the manufacture of margarine. | |
| Peach Dices-in Syrup | Ve.Ba. Cooperativa Ortofrutticola S.C. | Peach Dices-in Syrup are aseptically packed for high quality and consistency of the fruit. This product can be used for flavoring and as a filler in baby foods, creams, ice cream, fruit salads, fresh desserts and yogurt preparations. | |
| Peach Flavor | Amero Foods MFG Corp/Pastrystar | Peach Flavor is a concentrated flavor enhancer. It contains natural flavors and enhances food with just one drop. It is commonly used to enhance flavor in sorbets, creams, ice creams, and cakes. It comes ready to use and is also kosher. | |
| Pear Coulis | Amero Foods MFG Corp/Pastrystar | Pear Coulis is a fruit sauce that is ready for use. It can be used for plated dessert design or as fruit puree. It is made with 80% pure pear fruit and is all natural. It livens color and flavor in desserts such as mousses, creams, and sorbets. It's stabi...view more Pear Coulis is a fruit sauce that is ready for use. It can be used for plated dessert design or as fruit puree. It is made with 80% pure pear fruit and is all natural. It livens color and flavor in desserts such as mousses, creams, and sorbets. It's stabilized makeup gives this coulis the ability to be perfect for designs as the sauce does not flow away on plates. view less | |
| Pectin | Arthur Branwell & Co. Ltd. | Pectin is a plant extract that is white to light brown powder derived from primarily citrus fruits. Classified as E440, it is used as an emulsifier in jams, marmalades, fruit and confectionery jellies, yogurt and dairy drinks, whipped cream, milk gels and...view more Pectin is a plant extract that is white to light brown powder derived from primarily citrus fruits. Classified as E440, it is used as an emulsifier in jams, marmalades, fruit and confectionery jellies, yogurt and dairy drinks, whipped cream, milk gels and desserts, and salad dressings. view less | |
| Peppermint Flavor | Amero Foods MFG Corp/Pastrystar | Peppermint Flavor is a concentrated flavor enhancer. It contains natural flavors and enhances food with just one drop. It is commonly used to enhance flavor in sorbets, creams, ice creams, and cakes. It comes ready to use and is also kosher. | |
| Pineapple Flavor | Amero Foods MFG Corp/Pastrystar | Pineapple Flavor is a concentrated flavor enhancer. It contains natural flavors and enhances food with just one drop. It is commonly used to enhance flavor in sorbets, creams, ice creams, and cakes. It comes ready to use and is also kosher. | |
| Plantéria™ CF | Handary | Plantéria™ CF is a water-soluble extract of citrus fruits based on GRAS ingredients of glycerine, bioflavonoids, polyphenols and ascorbic acid, and is mainly used as a multi-hurdle preservation ingredient in a variety of foods. This product allows cont...view more Plantéria™ CF is a water-soluble extract of citrus fruits based on GRAS ingredients of glycerine, bioflavonoids, polyphenols and ascorbic acid, and is mainly used as a multi-hurdle preservation ingredient in a variety of foods. This product allows control over challenging spoilage yeasts, molds, Grampositive and Gram-negative bacteria, it improves oxidative stability, it is a multi-component system that provides robust efficacy and has a natural, sustainable solution with a clean label. view less | |
| Polyaldo® 10-2-P | Lonza | Polyaldo® 10-2-P KFG, with its bland taste and mild odor, utilizes its flexibility of a hydrophilic emulsifier and surfactant so formulators can use in many different applications. Its high HLB value also makes it an excellent polysorbate 60 replacement f...view more Polyaldo® 10-2-P KFG, with its bland taste and mild odor, utilizes its flexibility of a hydrophilic emulsifier and surfactant so formulators can use in many different applications. Its high HLB value also makes it an excellent polysorbate 60 replacement for applications where ethoxylated products are not the preferred material. view less | |
| Polyaldo® HGDS | Lonza | Polyaldo® HGDS appears as a tan, wax-like bead, with a bland odor. Product is hexaglyceryl distearate and is Kosher Food Grade. May be used in cake mixes, whipped creams, frozen desserts and chewing gums. | |
| Polyaldo® TGMS | Lonza | Polyaldo® TGMS is triglyceryl monostearate. It is Kosher Food Grade. Suggested applications include fat based systems, frozen desserts, shortenings, and hard butters. | |
| POLYGUM 14/1-125 | Polygal AG | Locust Bean Gum E-410 Standard quality with high viscosity and medium granulation | |
| Polygum 14/1-150 | Polygal AG | Polygum 14/1-150 is a standard Locust bean gum quality with high viscosity and medium/coarse granulation from European production. | |
| Polygum 14/1-175 | Polygal AG | Polygum 14/1-175 is a standard Locust bean gum quality with high viscosity and coarse granulation from European production. | |
| Polygum 15 Organic | Polygal AG | Polygum 15 Organic is a standard Locust bean gum quality with medium viscosity from European certified organic production. | |
| Polygum 15/1-125 F | Polygal AG | Polygum 15/1-125 F is a high Locust bean gum quality with high viscosity and medium granulation from European production. | |
| Polygum 16/1-100 | Polygal AG | Polygum 16/1-100 is a high Locust bean gum quality with high viscosity and fine granulation from European production. | |
| POLYGUM 16/1-125 | Polygal AG | Polygum 16/1-125 is a high locust bean gum quality with high viscosity and medium granulation from European production. | |
| Polygum 16/1-125 F | Polygal AG | Polygum 16/1-125 F is a high Locust bean gum quality with high viscosity and medium granulation from European production. | |
| Polygum 16/1-85 | Polygal AG | Polygum 16/1-85 is a high Locust bean gum quality with medium viscosity and fine granulation from European production. | |
| Polygum 16/1-85 H | Polygal AG | Polygum 16/1-85 H is a high Locust bean gum quality with medium viscosity and fine granulation from European production. | |
| Polygum 16/1-85 LS | Polygal AG | Polygum 16/1-85 H is a high Locust bean gum quality with medium viscosity and fine granulation from European production. | |
| Polygum 18 Organic | Polygal AG | Polygum 18 Organic is a high Locust bean gum quality with high viscosity from European certified organic production. | |
| Polygum 18 S Organic | Polygal AG | Polygum 18 S Organic is a standard Locust bean gum quality with high viscosity from European certified organic production. | |
| Polygum 18/1-85 LS | Polygal AG | Polygum 18/1-85 LS is a superior Locust bean gum quality with a standardised Carrageenan reactivity, high viscosity and fine granulation from European production. | |
| POLYGUM 240/10 | Polygal AG | Polygum 240/10 is a very low viscous Guar gum with medium granulation from European production. | |
| Polygum 240/120 | Polygal AG | Polygum 240/120 is a low viscous Guar gum with medium granulation from European production. | |
| POLYGUM 240/150 | Polygal AG | Polygum 240/150 is a low viscous Guar gum with medium granulation from European production. | |
| Polygum 240/280 | Polygal AG | Polygum 240/280 is a low viscous Guar gum with medium granulation from European production. | |
| POLYGUM 240/40 | Polygal AG | Polygum 240/40 is a low viscous Guar gum with medium granulation from European production. | |
| POLYGUM 240/80 | Polygal AG | Polygum 240/80 is a low viscous Guar gum with medium granulation from European production. | |
| Polygum 26/1-125 | Polygal AG | Polygum 26/1-125 is a bright standard Guar gum quality with high viscosity and medium granulation from European production. | |
| Polygum 26/1-200 | Polygal AG | Polygum 26/1-200 is a bright standard Guar gum quality with high viscosity and medium granulation from European production. |
