| 100% Butter Fat Crystals SuperLux Butter Fat Crystals 603-58 | Arthur Branwell & Co. Ltd. | 100% Butter Fat Crystals SuperLux Butter Fat Crystals 603-58 is composed of single component, free flowing, refined, salt free, fractionated, anhydrous butterfat crystals. The product replaces standard shortenings and products containing trans fatty acids...view more 100% Butter Fat Crystals SuperLux Butter Fat Crystals 603-58 is composed of single component, free flowing, refined, salt free, fractionated, anhydrous butterfat crystals. The product replaces standard shortenings and products containing trans fatty acids. It is used in meat products, baked goods, confectionery, batters & coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, dairy products, sweet and savory pastries, vegetable glaze, haute cuisine, and biscuits. view less | |
| 100% Certified Segregated Sustainable Palm Fat Crystals SuperLux PSF SS 603-60 | Arthur Branwell & Co. Ltd. | 100% Certified Segregated Sustainable Palm Fat Crystals SuperLux PSF SS 603-60 is composed of free flowing, palm-based, vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods....view more 100% Certified Segregated Sustainable Palm Fat Crystals SuperLux PSF SS 603-60 is composed of free flowing, palm-based, vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods. It is used in meat products, baked and morning goods, confectionery, batters and coatings, seasonings, dry mixes and marinades, soups and sauces, canned products, health foods, vegetarian foods, dairy products, cakes and biscuits. view less | |
| 100% Fat Crystals Palm Free SuperLux CBP 603-33 | Arthur Branwell & Co. Ltd. | 100% Fat Crystals Palm Free SuperLux CBP 603-33 is composed of naturally saturated, free of trans fats, non-hydrogenated, free flowing vegetable fat crystals. It is used in meat products, baked goods,confectionery, batters and coatings, seasonings and mar...view more 100% Fat Crystals Palm Free SuperLux CBP 603-33 is composed of naturally saturated, free of trans fats, non-hydrogenated, free flowing vegetable fat crystals. It is used in meat products, baked goods,confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| 100% Fully Sustainable Fat Crystals SuperLux PSF SS 603-60 | Arthur Branwell & Co. Ltd. | 100% Fully Sustainable Fat Crystals SuperLux PSF SS 603-60 is composed of non-hydrogenated, palm-based, free flowing fat crystals. The product has a high melting point and reduces trans-fatty acids in foods. It adds succulence, smoothness, and richness to...view more 100% Fully Sustainable Fat Crystals SuperLux PSF SS 603-60 is composed of non-hydrogenated, palm-based, free flowing fat crystals. The product has a high melting point and reduces trans-fatty acids in foods. It adds succulence, smoothness, and richness to sauces and marinades, as well as adding a crisp bite and crunch to batter systems when it is used. It is used in baked goods, pastries, pasta shortenings, dairy products, confectionery, nutritional products, dried fruits, dough mix, and beverages. view less | |
| 100% Palm Fat Crystals SuperLux PS 603-54 | Arthur Branwell & Co. Ltd. | 100% Palm Fat Crystals SuperLux PS 603-54 is composed of palm stearin-based, free flowing vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids. It is used in meat products, baked goo...view more 100% Palm Fat Crystals SuperLux PS 603-54 is composed of palm stearin-based, free flowing vegetable fat crystals. The product serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids. It is used in meat products, baked goods,confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| 100% Palm Fat Crystals SuperLux PS 603-54 (Spray) | Arthur Branwell & Co. Ltd. | 100% Palm Fat Crystals SuperLux PS 603-54 (Spray) is composed of palm-stearin based, free floating, vegetable and dairy fat powders. The product reduces trans-fatty acids in foods. It is used in meat products, baked goods,confectionery, batters and coatin...view more 100% Palm Fat Crystals SuperLux PS 603-54 (Spray) is composed of palm-stearin based, free floating, vegetable and dairy fat powders. The product reduces trans-fatty acids in foods. It is used in meat products, baked goods,confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, cereals, dried fruits, vegetarian foods, and dairy products. view less | |
| 100% Palm Fat Crystals SuperLux PSF 603-53 | Arthur Branwell & Co. Ltd. | 100% Palm Fat Crystals SuperLux PSF 603-53 is composed of free flowing, palm stearin-based, vegetable fat crystals. The products serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods. It is used in meat product...view more 100% Palm Fat Crystals SuperLux PSF 603-53 is composed of free flowing, palm stearin-based, vegetable fat crystals. The products serves as a non-hydrogenated alternative to beaded palm oil and reduces trans-fatty acids in foods. It is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| 100% Palm Free Fat Crystals SuperLux Palm Free 603-34 | Arthur Branwell & Co. Ltd. | 100% Palm Free Fat Crystals SuperLux Palm Free 603-34 is composed of free flowing, palm free, vegetable fat crystals. It is used in meat products, baked goods, conecfectionery, batters and coatings, seasonings and marinades, soups and sauces, canned produ...view more 100% Palm Free Fat Crystals SuperLux Palm Free 603-34 is composed of free flowing, palm free, vegetable fat crystals. It is used in meat products, baked goods, conecfectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| 401-51 LuxAgar 100 | Arthur Branwell & Co. Ltd. | 401-51 LuxAgar 100 is a seaweed extract that is acid stable and retains water. Classified as E406, it serves as a stabilizer, gelling agent, and thickener. The agar is derived from gracilaria and is used in sugar confectionery, jellies, marshmallows, and ...view more 401-51 LuxAgar 100 is a seaweed extract that is acid stable and retains water. Classified as E406, it serves as a stabilizer, gelling agent, and thickener. The agar is derived from gracilaria and is used in sugar confectionery, jellies, marshmallows, and health foods. view less | |
| 424-310 Econolux 310 Pate Stabiliser | Arthur Branwell & Co. Ltd. | 424-310 Econolux 310 Pate Stabiliser is a stabilizing agent used in pates, sausages, and meat emulsions. | |
| 424-323 HydroLux 323 Carrageenan | Arthur Branwell & Co. Ltd. | 424-323 HydroLux 323 Carrageenan is a polysaccharide extracted from red seaweed and composed of carrageenan and potassium chloride. Classified as E407 and E508, the product is used as a gelling agent, seasoning, and an emulsifier in hams and sausages. | |
| 424-324 EconoLux 324 Carrageenan | Arthur Branwell & Co. Ltd. | 424-324 EconoLux 324 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of processed eucheuma seaweed, guar gum, and konjac. Classified as E407a, E412, E425, and E508, the product is used as a thickener, stabilizer, gellin...view more 424-324 EconoLux 324 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of processed eucheuma seaweed, guar gum, and konjac. Classified as E407a, E412, E425, and E508, the product is used as a thickener, stabilizer, gelling agent, seasoning, and an emulsifier in hams, sausages, and canned meat. view less | |
| 424-326 EconoLux 326 Carrageenan | Arthur Branwell & Co. Ltd. | 424-326 EconoLux 326 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of carrageenan, konjac, guar gum, and potassium chloride. Classified as E407, E425, E412, and E508, the product is used as a thickener, stabilizer, ge...view more 424-326 EconoLux 326 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of carrageenan, konjac, guar gum, and potassium chloride. Classified as E407, E425, E412, and E508, the product is used as a thickener, stabilizer, gelling agent, seasoning, and an emulsifier in sausages and canned meat. view less | |
| 424-355 HydroLux 355 Carrageenan | Arthur Branwell & Co. Ltd. | 424-355 HydroLux 355 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of carrageenan, konjac, and potassium chloride. Classified as E407, E425, and E508, the product is used as a thickener, stabilizer, gelling agent, sea...view more 424-355 HydroLux 355 Carrageenan is a polysaccharide extracted from red seaweed. The product is composed of carrageenan, konjac, and potassium chloride. Classified as E407, E425, and E508, the product is used as a thickener, stabilizer, gelling agent, seasoning, and an emulsifier in hams, sausages, and canned meat. view less | |
| 424-388 HydroLux 388 Carrageenan | Arthur Branwell & Co. Ltd. | 424-388 HydroLux 388 Carrageenan is a polysaccharide extracted from red seaweed. Classified as E407, the product is used as a thickener, stabilizer, gelling agent, and an emulsifier in hams and sausages. | |
| 602-1 Monolux 60 | Arthur Branwell & Co. Ltd. | 602-1 Monolux 60 is a distilled monoglyceride. Classified as E471, it is used as an emulsifier in ice cream, margarine, mayonnaise, and soups. | |
| 602-22 Monolux 90 | Arthur Branwell & Co. Ltd. | 602-22 Monolux 90 is a distilled monoglyceride. Classified as E471, it is used as an emusifier in margarine, spreads, shortenings, mayonnaise, snack foods, chewing gum, and meat emulsions. | |
| 607-10 DairyLux 410 | Arthur Branwell & Co. Ltd. | 607-10 DairyLux 410 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, guar gum, sodium carboxymethylcellulose, and carrageenan. Clas...view more 607-10 DairyLux 410 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, guar gum, sodium carboxymethylcellulose, and carrageenan. Classified as E471, E412, E466, and E407, it is used as a thickener, stabilizer, gelling agent, and an emulsifier in ice cream, sorbets, and frozen desserts. view less | |
| 607-22 DairyLux 422 | Arthur Branwell & Co. Ltd. | 607-22 DairyLux 422 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium carboxymethylcellulose, guar gum, carrageenan, sodium a...view more 607-22 DairyLux 422 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium carboxymethylcellulose, guar gum, carrageenan, sodium alginate, and locust bean gum. Classified as E471, E466, E412, E407, E401, and E410, it is used as a thickener, stabilizer, gelling agent, and an emulsifier in ice cream, soft serve, and ice cream desserts. view less | |
| 607-23 DairyLux 423 | Arthur Branwell & Co. Ltd. | 607-23 DairyLux 423 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids and sodium alginate. Classified as E471 and E401, it is used as...view more 607-23 DairyLux 423 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids and sodium alginate. Classified as E471 and E401, it is used as a thickener, stabilizer, gelling agent, and an emulsifier in premium ice cream and frozen desserts. view less | |
| 607-73 DairyLux 473 | Arthur Branwell & Co. Ltd. | 607-73 DairyLux 473 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium alginate, and guar gum. Classified as E471, E401, and ...view more 607-73 DairyLux 473 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium alginate, and guar gum. Classified as E471, E401, and E412, it is used as a stabilizer and an emulsifier in ice cream, soft serve, and ice cream desserts. view less | |
| 607-97 DairyLux 497 | Arthur Branwell & Co. Ltd. | 607-97 DairyLux 497 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, guar gum, and sodium alginate. Classified as E471, E412, and E...view more 607-97 DairyLux 497 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, guar gum, and sodium alginate. Classified as E471, E412, and E401, it is used as a stabilizer and an emulsifier in ice cream, sorbet, and frozen desserts. view less | |
| 608-17 DairyLux 517 | Arthur Branwell & Co. Ltd. | 608-17 DairyLux 517 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, carrageenan, and sodium alginate. Classified as E471, E407, an...view more 608-17 DairyLux 517 is a spray crystallised, fully integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, carrageenan, and sodium alginate. Classified as E471, E407, and E401, it is used as a stabilizer and an emulsifier in chocolate and flavored milk drinks. view less | |
| 608-7 DairyLux 507 | Arthur Branwell & Co. Ltd. | 608-7 DairyLux 507 is an integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium triphosphate, and processed eucheuma seaweed. Classified as E471, E451, and E407a...view more 608-7 DairyLux 507 is an integrated, cold water dispersible emulsifier / stabilizer system. The product is composed of monoglycerides and diglycerides of fatty acids, sodium triphosphate, and processed eucheuma seaweed. Classified as E471, E451, and E407a, it is used as a stabilizer and an emulsifier in sour cream and filled milk drinks. view less | |
| Agar Agar | Arthur Branwell & Co. Ltd. | Agar Agar is a seaweed extract. Categorized as E406, it is used as a stabilizer in sugar confectionery and marshmallows. | |
| Carob Flour | Arthur Branwell & Co. Ltd. | Carob Flour is a plant extract derived from ground carob pods. It is used as a chocolate extender and / or a chocolate replacement in health foods and confectionery. | |
| Carrageenan - Refined (Kappa, Iota, Lambda) | Arthur Branwell & Co. Ltd. | Carrageenan - Refined (Kappa, Iota, Lambda) is a polysaccharide extracted from red seaweed. Categorized as E407, it is used as an emulsifier in sausages, hams, canned meat, ice cream, milk gels, flavored and chocolate milk drinks, dessert gels and jellies...view more Carrageenan - Refined (Kappa, Iota, Lambda) is a polysaccharide extracted from red seaweed. Categorized as E407, it is used as an emulsifier in sausages, hams, canned meat, ice cream, milk gels, flavored and chocolate milk drinks, dessert gels and jellies, whipped toppings and creams, and syrups. view less | |
| Carrageenan - Semi Refined (Kappa, Iota) | Arthur Branwell & Co. Ltd. | Carrageenan - Semi Refined (Kappa, Iota) is a polysaccharide extracted from red seaweed. Categorized as E407a, it is used as an emulsifier in sausages, hams, canned meat, ice cream, milk gels, flavored and chocolate milk drinks, dessert gels and jellies, ...view more Carrageenan - Semi Refined (Kappa, Iota) is a polysaccharide extracted from red seaweed. Categorized as E407a, it is used as an emulsifier in sausages, hams, canned meat, ice cream, milk gels, flavored and chocolate milk drinks, dessert gels and jellies, whipped toppings and creams, and syrups. view less | |
| Concentrated Dairy Free Chocolate Crystals SuperChoc 604-36 | Arthur Branwell & Co. Ltd. | Concentrated Dairy Free Chocolate Crystals SuperChoc 604-36 is produced by cryogenically crystallizing high quality, concentrated, sugar free, dairy free, plain chocolate base with non-allergenic lecithin. The product consists of greater than 95% cocoa so...view more Concentrated Dairy Free Chocolate Crystals SuperChoc 604-36 is produced by cryogenically crystallizing high quality, concentrated, sugar free, dairy free, plain chocolate base with non-allergenic lecithin. The product consists of greater than 95% cocoa solids. Categorized as E322, it is used as an emulsifier in chocolate coatings, fillings, icing and dustings, hot and cold beverages, confectionery,snacks, frozen and chilled dairy desserts, puddings, baked goods,ice cream, milkshakes, sweet and savory sauces, and pasta products. view less | |
| Confectioners Custard Mix | Arthur Branwell & Co. Ltd. | Confectioners Custard Mix is a dry mix for preparation of confectioners custard. It is used to prepare fillings for cakes, desserts, flans, bakery products, Choux pastries, Danish pastries, Continental Boulangerie, and other sweet baked products | |
| Coris G | Lasenor | Coris G is a citric acid ester of mono-diglycerides (E-472) from vegetable origin. It come sin waxy solid flakes. This product is a food emulsifier with hydrophilic character, and has high stabilising properties for oil in water emulsions, preventing spla...view more Coris G is a citric acid ester of mono-diglycerides (E-472) from vegetable origin. It come sin waxy solid flakes. This product is a food emulsifier with hydrophilic character, and has high stabilising properties for oil in water emulsions, preventing splattering in frying margarines. This product is used in emulsified meat products, helping the emulsion of the fat and avoiding its separation. Suggested dosages are this product are 0,2 – 0,5%. Coris G can be used in fatty products and in margarines with a low content of fat. view less | |
| Coris PH/N | Lasenor | Coris PH/N is a citric acid ester of mono-diglycerides (E-472c) made from hydrogenated palm oil. The product Coris PH/N complies with purity criteria laid down in Directive 2008/84/EC for number E-472c. This product comes in a white-ivory powder, with a c...view more Coris PH/N is a citric acid ester of mono-diglycerides (E-472c) made from hydrogenated palm oil. The product Coris PH/N complies with purity criteria laid down in Directive 2008/84/EC for number E-472c. This product comes in a white-ivory powder, with a characteristic smell. This product is a food emulsifier with hydrophilic character (HLB approx. 11), that has high stabilising properties for oil in water emulsions, which prevents spattering in frying margarines. It is used in emulsified meat products, helping the emulsion of the fat and avoiding its separation. Recommended dosage is 0,2 – 0,5%. Coris PH/N can be used in fatty products and in margarines with a low content of fat. view less | |
| DairyLux D1494 Chantilly Cream Stabilizer | Arthur Branwell & Co. Ltd. | DairyLux D1494 Chantilly Cream Stabilizer is a instant whipped cream mix. It is used to stiffen and thicken whip cream so that it holds its shape without weeping or separating and also prevents discoloration. | |
| Fat Encapsulated Ascorbic Acid EncapsuLux LTAA 610-7 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Ascorbic Acid EncapsuLux LTAA 610-7 is a non-hydrogenated, fat coated, slow time release, and temperature controlled release vitamin C based food acid and flavoring. Classified as E300, it is a natural antioxidant, natural acidulant, and ...view more Fat Encapsulated Ascorbic Acid EncapsuLux LTAA 610-7 is a non-hydrogenated, fat coated, slow time release, and temperature controlled release vitamin C based food acid and flavoring. Classified as E300, it is a natural antioxidant, natural acidulant, and natural preservative that is low in trans fats. It is used to protect proteins and extend shelf life of products, including meat products, baked goods, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| Fat Encapsulated Calcium Propionate EncapsuLux LTCPROP 610-10 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Calcium Propionate EncapsuLux LTCPROP 610-10 is a functional food preservative classified as E282. It is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products,...view more Fat Encapsulated Calcium Propionate EncapsuLux LTCPROP 610-10 is a functional food preservative classified as E282. It is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| Fat Encapsulated Citric Acid EncapsuLux LTCIT 610-3 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Citric Acid EncapsuLux LTCIT 610-3 is a time and temperature controlled release acidity regulator. Categorized as E330, it is used to protect sensitive proteins and extend shelf life in meat products, baked goods, batters and coatings, se...view more Fat Encapsulated Citric Acid EncapsuLux LTCIT 610-3 is a time and temperature controlled release acidity regulator. Categorized as E330, it is used to protect sensitive proteins and extend shelf life in meat products, baked goods, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. The product is also used as a natural flavor enhancer and controlled flavor release agent. view less | |
| Fat Encapsulated Fructose EncapsuLux LTFRU 610-8 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Fructose EncapsuLux LTFRU 610-8 is a functional food ingredient. It is used in frozen products, ices, desserts, ready meals, meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, cann...view more Fat Encapsulated Fructose EncapsuLux LTFRU 610-8 is a functional food ingredient. It is used in frozen products, ices, desserts, ready meals, meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| Fat Encapsulated Malic Acid EncapsuLux LTMA 610-4 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Malic Acid EncapsuLux LTMA 610-4 is a natural acidity regulator. Classified as E296, it is a time release and temperature release preservative in confectionery, meat products, baked goods, batters and coatings, seasonings and marinades, s...view more Fat Encapsulated Malic Acid EncapsuLux LTMA 610-4 is a natural acidity regulator. Classified as E296, it is a time release and temperature release preservative in confectionery, meat products, baked goods, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. It also delays taste sensations and extends flavor release. view less | |
| Fat Encapsulated Potassium Chloride EncapsuLux LTKCL 610-12 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Potassium Chloride EncapsuLux LTKCL 610-12 is produced by cryogenically encapsulating potassium chloride, a micro fine food grade salt replacer and flavor enhancer, with a low trans fat and non-hydrogenated vegetable fat. Classified as E5...view more Fat Encapsulated Potassium Chloride EncapsuLux LTKCL 610-12 is produced by cryogenically encapsulating potassium chloride, a micro fine food grade salt replacer and flavor enhancer, with a low trans fat and non-hydrogenated vegetable fat. Classified as E508, it is used as a flavoring and preservative in a variety of applications. In comminuted meat products, it reduces the undesirable reactions between the salt, chloride ions, water, and meat and dairy proteins. In batters and coatings, it reduces moisture absorption and controls flavor release. In baked products, it reduces the impact of salts present on yeast growth and helps to moderate protein (gluten) solubility. In seasonings, it is used to enhance meatiness and general savory tastes in low salt and reduced salt systems. view less | |
| Fat Encapsulated Salt, Sodium Chloride EncapsuLux LTSA 610-5 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Salt, Sodium Chloride EncapsuLux LTSA 610-5 is a slow time release and temperature related release salt. It protects protein in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, c...view more Fat Encapsulated Salt, Sodium Chloride EncapsuLux LTSA 610-5 is a slow time release and temperature related release salt. It protects protein in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| Fat Encapsulated Sodium Bicarbonate EncapsuLux LTSBIC 610-2 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Sodium Bicarbonate EncapsuLux LTSBIC 610-2 is a time and temperature controlled chemical raising agent. Classified as E500, it is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and...view more Fat Encapsulated Sodium Bicarbonate EncapsuLux LTSBIC 610-2 is a time and temperature controlled chemical raising agent. Classified as E500, it is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, health foods, vegetarian foods, and dairy products. view less | |
| Fat Encapsulated Sodium Diacetate EncapsuLux LTSDA 610-11 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Sodium Diacetate EncapsuLux LTSDA 610-11 is produced by cryogenically encapsulating the micro fine, food grade sodium diacetate with a low Trans, non-hydrogenated, vegetable fat. Classified as E262, it is used as an acidity regulator and ...view more Fat Encapsulated Sodium Diacetate EncapsuLux LTSDA 610-11 is produced by cryogenically encapsulating the micro fine, food grade sodium diacetate with a low Trans, non-hydrogenated, vegetable fat. Classified as E262, it is used as an acidity regulator and preservative in meat products, baked goods, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. It is use as alternative to acetic acid and vinegar. view less | |
| Fat Encapsulated Sodium Propionate EncapsuLux LTSPROP 610-9 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Sodium Propionate EncapsuLux LTSPROP 610-9 is a food preservative. Classified as E 282, it is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, and vegetarian foods. | |
| Fat Encapsulated Sorbic Acid EncapsuLux LTSO 610-6 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Sorbic Acid EncapsuLux LTSO 610-6 is a temperature controlled release, water tolerant preservative that is a sorbic based alternative to propionates. Classified as E200, it is used in meat products, baked goods, confectionery, batters and...view more Fat Encapsulated Sorbic Acid EncapsuLux LTSO 610-6 is a temperature controlled release, water tolerant preservative that is a sorbic based alternative to propionates. Classified as E200, it is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| Fat Encapsulated Sugar-Sucrose EncapsuLux LTSU 610-1 | Arthur Branwell & Co. Ltd. | Fat Encapsulated Sugar-Sucrose EncapsuLux LTSU 610-1 is a moisture barrier and visual enhancement agent. It is used as a sugar dusting for baked goods, cold and chilled products. It also inhibits surface mold. It is used in meat products, baked goods, con...view more Fat Encapsulated Sugar-Sucrose EncapsuLux LTSU 610-1 is a moisture barrier and visual enhancement agent. It is used as a sugar dusting for baked goods, cold and chilled products. It also inhibits surface mold. It is used in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health food, dairy products, ice creams, snack foods, dressed salads, desserts and mixed ready to eat fresh and dried fruit products. view less | |
| Gelatine | Arthur Branwell & Co. Ltd. | Gelatine is an animal extract derived from collagen. It is a translucent, flavorless, and solid substance. The product is a hydrocolloid used as a gelling agent in confectionery and dessert jellies, marshmallows, ice cream, yogurts, dairy products, and wh...view more Gelatine is an animal extract derived from collagen. It is a translucent, flavorless, and solid substance. The product is a hydrocolloid used as a gelling agent in confectionery and dessert jellies, marshmallows, ice cream, yogurts, dairy products, and whipped and aerated dairy products. view less | |
| Giralec | Lasenor | Giralec is a sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been...view more Giralec is a sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. The addition of lecithin in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. Slows down fat crystallisation and prevents fat bloom. Likewise, the marked increase in viscosity that occurs when water is present is largely overcome by the addition of lecithin. This is particularly useful in ice-cream coatings where moisture from the centre can cause excessive thickening of the chocolate in the coating machinery. In cocoa powder for instant products, lecithin covers the fat powders with a thin hydrophilic film, allowing the water to wet and disintegrate the agglomerates. The recommended dosage is 0.3-0.5% in chocolate and 0.5-0.8% in cocoa powder for instant products. Lecithin has also application in other foodstuffs as margarines, cookies, instant food, bread and so on. view less | |
| Giralec HE-60 | Lasenor | Giralec HE-60 is a highly enzymatically hydrolyzed sunflower lecithin (E-322). It is a complex mixture of polar lipids (phospholipids, glycolipids and lysophospholipids) with hydrophilic properties, and is easily dispersible in water for food application....view more Giralec HE-60 is a highly enzymatically hydrolyzed sunflower lecithin (E-322). It is a complex mixture of polar lipids (phospholipids, glycolipids and lysophospholipids) with hydrophilic properties, and is easily dispersible in water for food application. This product complies with purity criteria laid down in Directive 2008/84/EC for number E-322. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. Giralec HE-60 is a special hydrolysed lecithin much more hydrophilic than native lecithin, and designed for its use in food when a high polarity lecithin is required. GIRALEC HE-60 can be applied in margarine at 0.2 to 0.5% on fat basis. In bread and pastry improvers, the dosage has to be calculated in order to have between 200 and 500 g of Giralec HE-60 on 100 Kg of flour. view less | |
| Giralec INS | Lasenor | Giralec INS is an instantizing agent, custom blended of sunflower lecithin (E-322), vegetable oil and food grade mono-diglycerides (E-471). Oil like fluid product, amber colour. In instant products that contain cocoa powder, Giralec INS covers the fat ...view more Giralec INS is an instantizing agent, custom blended of sunflower lecithin (E-322), vegetable oil and food grade mono-diglycerides (E-471). Oil like fluid product, amber colour. In instant products that contain cocoa powder, Giralec INS covers the fat particles with a hydrophilic film, allowing the water to wet and disintegrate the agglomerates. Due to its low viscosity, the product is easily incorporated by nozzle spraying, giving a more homogeneous coating and a better distribution than with standard lecithin. All the components, exception made of cocoa powder, are preblended and sprayed on with a portion of Giralec INS. Afterwards, cocoa powder is added and the rest of Giralec INS sprayed on. If products are agglomerated previously, it can be added all at once. The recommended dosage is between 1% and 2% based on final product. view less | |
| Giralec Premium | Lasenor | Giralec Premium is composed of sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingred...view more Giralec Premium is composed of sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. The addition of lecithin in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar, and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. This product slows down fat crystallization and prevents fat bloom. view less | |
| Guar Gum | Arthur Branwell & Co. Ltd. | Guar Gum is an off-white powder derived from ground guar beans. Classified as E412, it is a free flowing agent used as a thickener and stabilizer in a variety of products, including sauces and dressings, instant soups, ice cream and frozen desserts, proce...view more Guar Gum is an off-white powder derived from ground guar beans. Classified as E412, it is a free flowing agent used as a thickener and stabilizer in a variety of products, including sauces and dressings, instant soups, ice cream and frozen desserts, processed cheese and dairy products, bakery mixes, and meat products. view less | |
| Gum Arabic (Acacia) | Arthur Branwell & Co. Ltd. | Gum Arabic (Acacia) is a natural plant exudate produced by the acacia tree. Classified as E414, it is used as a thickener, stabilizer, and an emulsifier in a variety of products, including sugar and chocolate confectionery, beverage and flavor emulsions, ...view more Gum Arabic (Acacia) is a natural plant exudate produced by the acacia tree. Classified as E414, it is used as a thickener, stabilizer, and an emulsifier in a variety of products, including sugar and chocolate confectionery, beverage and flavor emulsions, panning and coating adhesive, and fiber blends. view less | |
| Gum Tragacanth | Arthur Branwell & Co. Ltd. | Gum Tragacanth is a natural plant exudate produced by legumes of the genus Astragalus. The product is an odorless, tasteless, viscous, water-soluble mixture of polysaccharides. Classified as E413, it is used as a thickener, stabilizer, and an emulsifier i...view more Gum Tragacanth is a natural plant exudate produced by legumes of the genus Astragalus. The product is an odorless, tasteless, viscous, water-soluble mixture of polysaccharides. Classified as E413, it is used as a thickener, stabilizer, and an emulsifier in sugar paste and other decorative confectionery. view less | |
| HydroxyPropyl Methylcellulose (HPMC) | Arthur Branwell & Co. Ltd. | HydroxyPropyl Methylcellulose (HPMC) is a semisynthetic cellulose used as an alternative to animal gelatin. The product is off-white to beige powder. Classified as E464, it is used as an emulsifier in a variety of products, including salad dressings, mayo...view more HydroxyPropyl Methylcellulose (HPMC) is a semisynthetic cellulose used as an alternative to animal gelatin. The product is off-white to beige powder. Classified as E464, it is used as an emulsifier in a variety of products, including salad dressings, mayonnaise, sauce mixes, ice cream, fillings, and gluten free breads. view less | |
| Konjac | Arthur Branwell & Co. Ltd. | Konjac is a natural plant extract that is either white or black in color. Classified as E425, it is used as an emulsifier in a variety of products, including jellies, puddings, sausages, canned meat, ice cream and frozen foods, yogurts, beverages, edible ...view more Konjac is a natural plant extract that is either white or black in color. Classified as E425, it is used as an emulsifier in a variety of products, including jellies, puddings, sausages, canned meat, ice cream and frozen foods, yogurts, beverages, edible films, noodles, cakes, biscuits, and as a substitute for gelatin. The product may not be used in confectionery owing to choking risk. view less | |
| Konjac Gum | Arthur Branwell & Co. Ltd. | Konjac Gum is a natural plant extract that is either white or black in color. Classified as E425(ii), it is used as an emulsifier in a variety of products, including jellies, puddings, canned meat, ice cream and frozen foods,yogurts, beverages, edible fil...view more Konjac Gum is a natural plant extract that is either white or black in color. Classified as E425(ii), it is used as an emulsifier in a variety of products, including jellies, puddings, canned meat, ice cream and frozen foods,yogurts, beverages, edible films, noodles, cakes, biscuits, and as a substitute for gelatin. The product may not be used in confectionery due to choking risk. view less | |
| Lecisol | Lasenor | Lecisol contains specially selected phospholipids, glycolipids, and lysophospholipids from sunflower on wheat flour carrier. Calcium phosphate is used as an anti-caking agent. Special lecithin in powder form is easy to incorporate in baked goods and pastr...view more Lecisol contains specially selected phospholipids, glycolipids, and lysophospholipids from sunflower on wheat flour carrier. Calcium phosphate is used as an anti-caking agent. Special lecithin in powder form is easy to incorporate in baked goods and pastries. Regarding bread and biscuits, the special composition of this lecithin allows the product to act as the emulsifier in bread improvers reinforcing, not substituting, the natural emulsifier present in wheat flower. The use of this product allows the reduction of the fat content without any process modification, as well as the addition of other ingredients like fiber. view less | |
| Liquorice Block Juice | Arthur Branwell & Co. Ltd. | Liquorice Block Juice is a natural plant extract obtained from the liquorice root. It is a solid mass with a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. | |
| Liquorice Granules | Arthur Branwell & Co. Ltd. | Liquorice Granules is a natural plant extract obtained from liquorice root. It has a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. | |
| Liquorice Paste | Arthur Branwell & Co. Ltd. | Liquorice Paste is a natural plant extract processed from thickened liquorice juice. It has a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. | |
| Liquorice Powder (Spray Dried) | Arthur Branwell & Co. Ltd. | Liquorice Powder (Spray Dried) is a natural plant extract obtained from liquorice root. The product is a yellow to brown free flowing powder with a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food...view more Liquorice Powder (Spray Dried) is a natural plant extract obtained from liquorice root. The product is a yellow to brown free flowing powder with a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. view less | |
| 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 | |
| Luxara 304-1 Spray Dried Gum Arabic (Gum Acacia) | Arthur Branwell & Co. Ltd. | Luxara 304-1 Spray Dried Gum Arabic (Gum Acacia) is a plant exudate obtained from acacia trees. It is a white or yellowish-white, odorless, and tasteless powder. Classified as E414, the product is used as a stabilizer, thickener, and an emulsifier in suga...view more Luxara 304-1 Spray Dried Gum Arabic (Gum Acacia) is a plant exudate obtained from acacia trees. It is a white or yellowish-white, odorless, and tasteless powder. Classified as E414, the product is used as a stabilizer, thickener, and an emulsifier in sugar confectionery (gums and pastilles), candies, and sugarless chewing gum. view less | |
| Luxara 304-10 Spray Dried Gum Arabic (Gum Acacia) | Arthur Branwell & Co. Ltd. | Luxara 304-10 Spray Dried Gum Arabic (Gum Acacia) is a plant exudate obtained from acacia trees. It is a white or yellowish-white, odorless, and tasteless powder. Classified as E414, the product is used as a stabilizer, thickener, and an emulsifier in sug...view more Luxara 304-10 Spray Dried Gum Arabic (Gum Acacia) is a plant exudate obtained from acacia trees. It is a white or yellowish-white, odorless, and tasteless powder. Classified as E414, the product is used as a stabilizer, thickener, and an emulsifier in sugar confectionery and coated candies. view less | |
| Luxara 507-11 Liquorice Extract Paste | Arthur Branwell & Co. Ltd. | Luxara 507-11 Liquorice Extract Paste is an extract paste produced from the roots of Glycyrrhiza. It has a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. | |
| Luxara 507-14 Granulated Liquorice Extract | Arthur Branwell & Co. Ltd. | Luxara 507-14 Granulated Liquorice Extract is a finely granulated extract produced form roots of Glycyrrhiza. It has a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. | |
| Luxara 507-4 Spray Dried Liquorice Extract | Arthur Branwell & Co. Ltd. | Luxara 507-4 Spray Dried Liquorice Extract is a pure spray dried liquorice extract powder produced from the roots of Glycyrrhiza. The product is a yellow to brown free flowing powder with a bitter-sweet taste. The product is used as a sweetener and flavor...view more Luxara 507-4 Spray Dried Liquorice Extract is a pure spray dried liquorice extract powder produced from the roots of Glycyrrhiza. The product is a yellow to brown free flowing powder with a bitter-sweet taste. The product is used as a sweetener and flavor enhancer in confectionery and health food products. view less | |
| Moglicet G | Lasenor | Moglicet G is comprised of diacetyl tartaric acid esters of mono-diglycerides (E472e) made from Sunflower oil. This product is for use as a volume improver in bread and bread improver products and as an extender in biscuits. Dough conditioners for all bak...view more Moglicet G is comprised of diacetyl tartaric acid esters of mono-diglycerides (E472e) made from Sunflower oil. This product is for use as a volume improver in bread and bread improver products and as an extender in biscuits. Dough conditioners for all baked products, particularly yeast-leavened product, white bread and rusks and in ready-mixed flours. Carriers or solvents for colors, food antioxidants and flavors. view less | |
| Monolux PGPR | Arthur Branwell & Co. Ltd. | Monolux PGPR is polyglycerol polyricinoleate made from glycerol and fatty acids. It is a yellowish, viscous liquid. Classified as E476, the product is used as an emulsifier to reduce the viscosity of chocolate and chocolate coatings. | |
| Natural Cocoa Fat Crystals ChocoLux CBP 604-31 | Arthur Branwell & Co. Ltd. | Natural Cocoa Fat Crystals ChocoLux CBP 604-31 is a spray crystallized ingredient made from free flowing, 100% vegetable, dairy fat, and real chocolate powders. It is used as a food additive in meat products, baked goods, confectionery, batters and coatin...view more Natural Cocoa Fat Crystals ChocoLux CBP 604-31 is a spray crystallized ingredient made from free flowing, 100% vegetable, dairy fat, and real chocolate powders. It is used as a food additive in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| Natural Milk Chocolate Crystals ChocoLux Milk 603-5 | Arthur Branwell & Co. Ltd. | Natural Milk Chocolate Crystals ChocoLux Milk 603-5 is a spray, crystallized ingredient made from real chocolate powders. The product is used as a food additive in meat products, baked goods, conecfectionery, batters & coatings, seasonings and marinades, ...view more Natural Milk Chocolate Crystals ChocoLux Milk 603-5 is a spray, crystallized ingredient made from real chocolate powders. The product is used as a food additive in meat products, baked goods, conecfectionery, batters & coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| Natural Plain (Dark) Chocolate Crystals ChocoLux Plain 603-7 | Arthur Branwell & Co. Ltd. | Natural Plain (Dark) Chocolate Crystals ChocoLux Plain 603-7 is a dairy free, crystallized spray composed of lecithin, and real chocolate crystals and powders. Classified as E322, the product is used as an emulsifier in frozen ambient and chilled baked go...view more Natural Plain (Dark) Chocolate Crystals ChocoLux Plain 603-7 is a dairy free, crystallized spray composed of lecithin, and real chocolate crystals and powders. Classified as E322, the product is used as an emulsifier in frozen ambient and chilled baked goods, confectionery, batters and coatings, snack seasonings, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| Natural Roux Thickening System Rouxlux WFPSF 605-6 | Arthur Branwell & Co. Ltd. | Natural Roux Thickening System Rouxlux WFPSF 605-6 is a spray, crystallized ingredient made from free flowing, 100% vegetable and dairy fat powders, integrated fat and flour crystals, roux crystals, powders, fat encapsulated flours, natural browning caram...view more Natural Roux Thickening System Rouxlux WFPSF 605-6 is a spray, crystallized ingredient made from free flowing, 100% vegetable and dairy fat powders, integrated fat and flour crystals, roux crystals, powders, fat encapsulated flours, natural browning caramel, carob, and malt extract. Classified as E508, E330, E296, E300, E262, the product contains potassium chloride, citric acid, malic acid, ascorbic acid, and sodium acetates, respectively. It is used as a gelling agent, seasoning, acidity regulator, antioxidant, and preservative in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| Natural White Chocolate Crystals ChocoLux White 604-3 | Arthur Branwell & Co. Ltd. | Natural White Chocolate Crystals ChocoLux White 604-3 is a spray, crystallized ingredient. The product is used as a food additive in meat products, baked goods,confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned product...view more Natural White Chocolate Crystals ChocoLux White 604-3 is a spray, crystallized ingredient. The product is used as a food additive in meat products, baked goods,confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. view less | |
| Neoverol 60 | Lasenor | Neoverol 60 is Sorbitan Monostearate (E-491) that is in a powdered or flaked amber solid, which is soluble in oil and alcohol, and insoluble in water. Noverol 60 is a water in oil food-grade emulsifier. Sorbitan esters (NEOVEROL series) and their oxyethyl...view more Neoverol 60 is Sorbitan Monostearate (E-491) that is in a powdered or flaked amber solid, which is soluble in oil and alcohol, and insoluble in water. Noverol 60 is a water in oil food-grade emulsifier. Sorbitan esters (NEOVEROL series) and their oxyethylenated derivatives (TAGEL series) can be combined to obtain with precision the required HLB for a concrete application. Neoverol 60 is used in the processing of active dry yeast. It is used before the yeast drying, protecting the cells by covering them and helping the subsequent rehydration. The recommended dosage is 1.0% based on the dry weight of the yeast. view less | |
| Neoverol 65 | Lasenor | Neoverol 65 is Sorbitan Tristearate (E-492) in a flaked amber solid, which is soluble in oil and alcohol, but insoluble in water. This product is a food grade non-ionic emulsifier and fat crystallization controller. Due to the molecular structure of Neove...view more Neoverol 65 is Sorbitan Tristearate (E-492) in a flaked amber solid, which is soluble in oil and alcohol, but insoluble in water. This product is a food grade non-ionic emulsifier and fat crystallization controller. Due to the molecular structure of Neoverol 65 and is compatibility with fats, it is able to modify the crystallization pattern of the fats achieving fatty products with more fine and uniform structure, smaller crystals and better stability in front of the polymorphic behavior of the final products. In chocolate replacers and confectionary coatings, Neoverol 65 slows down the fat bloom appearance. 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 | |
| Pie Jelly Mix (Gelatine) | Arthur Branwell & Co. Ltd. | Pie Jelly Mix (Gelatine) is a gelatine based, powdered blend. The product fills airholes and gaps in filling, and prevents shrinkage and drying out of the filling during baking. It is used in muffins, dough, topped breadss, savoury biscuits, toppings,fill...view more Pie Jelly Mix (Gelatine) is a gelatine based, powdered blend. The product fills airholes and gaps in filling, and prevents shrinkage and drying out of the filling during baking. It is used in muffins, dough, topped breadss, savoury biscuits, toppings,fillings,glazes,pastry,morning goods,flans.picnic, cold eating pork pie, meat pies,in-flight foods view less | |
| Pie Jelly Mix (Vegetarian) | Arthur Branwell & Co. Ltd. | Pie Jelly Mix (Vegetarian) is a plant based, powdered blend. The product fills airholes and gaps in filling, and prevents shrinkage and drying out of the filling during baking. It is used in muffins, dough, topped breads, savory biscuits, toppings, fillin...view more Pie Jelly Mix (Vegetarian) is a plant based, powdered blend. The product fills airholes and gaps in filling, and prevents shrinkage and drying out of the filling during baking. It is used in muffins, dough, topped breads, savory biscuits, toppings, fillings, glazes, pastry, morning goods, and flans. view less | |
| Sodium Alginate | Arthur Branwell & Co. Ltd. | Sodium Alginate is a brown seaweed extract. Classified as E401, it is used as a thickener, stabilizer, gelling agent, and an emulsifier in reformed meat products, ice cream, bakery and dessert jellies and fillings, milk puddings, and dessert toppings. | |
| Sodium CarboxyMethyl Cellulose (CMC) | Arthur Branwell & Co. Ltd. | Sodium CarboxyMethyl Cellulose (CMC) is a hydrocolloid derived from cellulose. Classified as E466, it serves as an emulsifier in ice cream, yoghurt, salad dressings, beverages, and meat products. | |
| SuperLux Natural Palm Fat Crystals - PSF 603-60 | Arthur Branwell & Co. Ltd. | SuperLux Natural Palm Fat Crystals - PSF 603-60 is a plastic shortening produced from palm stearin-based crystals. The product reduces trans-fatty acids in foods and can be used in a variety of applications, including cakes, muffins, dough improvers, bisc...view more SuperLux Natural Palm Fat Crystals - PSF 603-60 is a plastic shortening produced from palm stearin-based crystals. The product reduces trans-fatty acids in foods and can be used in a variety of applications, including cakes, muffins, dough improvers, biscuits, toppings, fillings, glazes, pastry, morning goods, cookies, crackers, confectionery, margarine, spreads, beverages, and coatings for dried fruits. view less | |
| SuperLux Natural Palm Fat Crystals -Certified Sustainable PSFSS 603-60 | Arthur Branwell & Co. Ltd. | SuperLux Natural Palm Fat Crystals -Certified Sustainable PSFSS 603-60 is a plastic shortening produced from RSPO certified, segregated, sustainable palm fat. The product reduces trans-fatty acids in foods and can be used in a variety of applications, inc...view more SuperLux Natural Palm Fat Crystals -Certified Sustainable PSFSS 603-60 is a plastic shortening produced from RSPO certified, segregated, sustainable palm fat. The product reduces trans-fatty acids in foods and can be used in a variety of applications, including cakes, muffins, dough improvers, biscuits, toppings, fillings, glazes, pastry, morning goods, cookies, crackers, confectionery, margarine, spreads, beverages, and coatings for dried fruits. view less | |
| SuperLux Natural Vegetable Fat Crystals - Palm Free 603-34 | Arthur Branwell & Co. Ltd. | SuperLux Natural Vegetable Fat Crystals - Palm Free 603-34 is a vegetable based, free flowing, palm-free specialist bakery fat. It contains a trace amount of transfat and can be used in a variety of applications, including cakes, muffins, dough improvers,...view more SuperLux Natural Vegetable Fat Crystals - Palm Free 603-34 is a vegetable based, free flowing, palm-free specialist bakery fat. It contains a trace amount of transfat and can be used in a variety of applications, including cakes, muffins, dough improvers, biscuits, toppings, fillings, glazes, pastry, and morning goods. view less | |
| Tamarind Extract | Arthur Branwell & Co. Ltd. | Tamarind Extract is produced from boiling tamarind fruit and straining out the pulp. It is a paste like substance with a acidic, sweet-sour flavor. The product is used as a flavoring and bittering agent in sauces and condiments. | |
| Veracet 70 | Lasenor | Veracet 70 is Acetylated mono-diglycerides (E-472a) (70% of acetylation), and is known as an alfa-tending emulsifier. This property makes them very useful as whipping agents in cake powder mixes, cake batters, icings, toppings, etc. The recommended dosage...view more Veracet 70 is Acetylated mono-diglycerides (E-472a) (70% of acetylation), and is known as an alfa-tending emulsifier. This property makes them very useful as whipping agents in cake powder mixes, cake batters, icings, toppings, etc. The recommended dosage is 4-10%. They are also used as coating agents (e.g. sausages and cheese) to protect against microbiological activity and dehydration due to their capacity to form flexible films. In addition, Veracet 70 can be used as a softening agent for a chewing gum base. view less | |
| Verol IG 90 | Lasenor | Verol IG 90 is distilled monoglyceride made from sunflower oil (E-471) that contains tocopherol (E306) max. 300 ppm and Ascorbyl Palmitate (E304) max. 100 ppm as antioxidants. This product complies with purity criteria laid down in Directive 2008/84/EC fo...view more Verol IG 90 is distilled monoglyceride made from sunflower oil (E-471) that contains tocopherol (E306) max. 300 ppm and Ascorbyl Palmitate (E304) max. 100 ppm as antioxidants. This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol IG 90 can be used in caramels and margarine production. In caramels and toffees this emulsifier can reduce the stickiness and also reduce the sugar crystallisation (dosage of 0,1-0,3%). In margarine it improves the stability of the water-in-oil emulsion and can be used in low-fat spreads at dosages of 0,5-1%, in cream margarines (0,2-0,4%) and in cake margarines (0,5-1%). view less | |
| Verol N-90 | Lasenor | Verol N-90 is distilled monoglyceride (E-471) made from fully hydrogenated palm oil. The product This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol N-90 works as dispersing, wetting and emulsifying agen...view more Verol N-90 is distilled monoglyceride (E-471) made from fully hydrogenated palm oil. The product This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471. Verol N-90 works as dispersing, wetting and emulsifying agent in many food goods. It reduces interfacial tension between water phase and fat phase in emulsions, providing a fine water droplet dispersion. Thus, can be used as a universal emulsifier. It is an excellent anti-staling agent of wide application in bread and pastry. Improves crumb softness and promotes uniform crumb structure. Dosage: 0.3-1.0% of flour. Its anti-caking capacity makes it useful for candies and soft sweets. Dosage: 0.1-0.2%. view less | |
| Verol P | Lasenor | Verol P is polyglycerol ester of fatty acids (E-475) that is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. It is an aerating agent to be used in cake gels and cake shortenings. The dosage, based on total product, is 0,...view more Verol P is polyglycerol ester of fatty acids (E-475) that is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. It is an aerating agent to be used in cake gels and cake shortenings. The dosage, based on total product, is 0,3-0,5%, which allows obtaining a well-aerated cake batter and perfect crumb in the cake. Usually, it is used in combination with Verol N-90 (E-471). Added in a dosage of 0.5-1.0% in PVC films, the product Verol P migrates to the film surface and interacts with water, decreasing its surface tension and conferring antifogging properties. view less | |
| Verol PR | Lasenor | Verol PR is polyglycerol polyricinoleate (E-476), which is an emulsifier with high stabilizing properties for water and oil. It allows manufacturing of inverted emulsions with a high content of disperse phase (water) with high stability even at high tempe...view more Verol PR is polyglycerol polyricinoleate (E-476), which is an emulsifier with high stabilizing properties for water and oil. It allows manufacturing of inverted emulsions with a high content of disperse phase (water) with high stability even at high temperatures. The product can be used in chocolate and coatings in dosages of 0,1-0,3% based on total product. view less | |
| Verolec Non GMO IP | Lasenor | Verolec Non GMO IP is made of soybean lecithin(E-322) which is a fluid, amber-brown color and obtained from traditional soy beans. The addition of Verolec in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa...view more Verolec Non GMO IP is made of soybean lecithin(E-322) which is a fluid, amber-brown color and obtained from traditional soy beans. The addition of Verolec in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. In cocoa powder for instant products, Verolec covers the fat powders with a thin hydrophilic film, allowing the water to wet and disintegrate the agglomerates. Due to its reduced viscosity, Verolec is pumpable at moderate temperatures, permits automatic dosage and the supplying in containers. The recommended dosage is 0.3-0.5% in chocolate and 0.5-0.8% in cocoa powder for instant products. Verolec has also application in other foodstuffs as margarines, cookies, instant food, bread and so on. view less | |
| Verolec YN | Lasenor | Verolec YN is immonium phosphatides (E-442) and is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. The addition of Verolec YN in the chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar...view more Verolec YN is immonium phosphatides (E-442) and is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. The addition of Verolec YN in the chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. view less | |
| Xanthan Gum | Arthur Branwell & Co. Ltd. | Xanthan Gum is a microbial gum derived from fermented glucose, sucrose, or lactose. Classified as E415, the product is used as a thickening agent in sauces, dressings, fillings, instant soups, beverages, ice cream, and dairy products. |
