Products

ASCORBIC ACID 50% F080014 is ascorbic acid encapsulated in hydrogenated soy oil is designed for applications where improved stability and reduced reactivity are required. Each gram of the product delivers 0.5 grams of ascorbic acid.

ASCORBITABS 120 provide ascorbic acid in an easy-to-use form. In conventionally mixed doughs, ascorbic acid (a reducing agent) is oxidized by the oxygen in the air to dehydroascorbic acid. Evidence suggests that this dehydroascorbic acid oxidizes small thiol-containing compounds (e.g., glutathione, non-gluten proteins), thereby preventing them from weakening the gluten structure via the thiol-disulfide interchange reaction. Ascorbic acid is regenerated and available for further oxidation. This oxidizing action of ascorbic acid, combined with other "dough improvers," increases mix and proof tolerance, loaf volume, and improves crumb structure. These tablets resist breakage when handling yet dissolve rapidly.

ASCORBITABS 30 tablets provide ascorbic acid in an easy-to-use form. In conventionally mixed doughs, ascorbic acid (a reducing agent) is oxidized by the oxygen in the air to dehydroascorbic acid. Evidence suggests that this dehydroascorbic acid oxidizes small thiol-containing compounds (e.g., glutathione, non-gluten proteins), thereby preventing them from weakening the gluten structure via the thiol-disulfide interchange reaction. Ascorbic acid is regenerated and available for further oxidation. This oxidizing action of ascorbic acid, combined with other "dough improvers," increases mix and proof tolerance, loaf volume, and improves crumb structure. These tablets resist breakage when handled yet disperse rapidly in water.

ASCORBITABS 60 provides ascorbic acid in an easy to use tablet form. In conventionally mixed dough's, ascorbic acid (a reducing agent) is oxidized by the oxygen in the air to dehydroascorbic acid. Evidence suggests that this dehydroascorbic acid oxidizes small thiol containing compounds (e.g. glutathione, non-gluten proteins), thereby preventing them from weakening the gluten structure via the thiol-disulfide interchange reaction: Ascorbic acid is regenerated and available for further oxidation. This oxidizing action of ascorbic acid in combination with other "dough improvers" acts to increase mix and proof tolerance and loaf volume, and to improve crumb structure. These tablets are resistant to breakage when handled yet disperse rapidly in water.

AVONLAC® 180 is an 80% whey protein concentrate, serving as an outstanding protein source for a wide range of food and beverage applications. This high-quality product is available in convenient packaging, making it ideal for various industries. Suitable for beverage mixes, cheese, confectionery products, dry mixes, and filling applications in the food and nutrition sector.

AVONLAC® 282 GLC is a whey protein concentrate, made from fresh dairy whey using ultra-filtration. GLC indicates this product is manufactured at Great Lakes Cheese.This versatile product is ideal for various applications, including: dry mixes, Ready-to-Mix (RTM) beverages, protein fortification, bakery products, infant nutrition.

AVONLAC® 282 MWC is a premium ingredient tailored for nutraceuticals and supplements, providing a concentrated source of high-quality protein. With its powdered form, it offers versatility in various applications within the food and nutrition industry. Ideal for nutraceuticals and supplements, it serves as a potent protein source to support overall health and well-being.

Avonlac® 282 SFL MWC is a versatile ingredient suited for various food and nutrition applications, including bakery, confectionery, functional foods, and protein ready-to-drink (RTD) formulas. Perfect for both nutraceuticals and supplements, it caters to the growing demand for functional and health-enhancing products.

BAKING PWD DA ENC 50-F080834 is a double-acting baking powder combining a slow-acting acid (sodium acid pyrophosphate), a faster-acting acid (monocalcium phosphate), and encapsulated sodium bicarbonate (50% active). This combination prevents the premature reaction of the sodium bicarbonate with the acids during dough preparation and storage and enhances the release of carbon dioxide from the sodium bicarbonate during baking.

BARFLEX® 191 is a partially hydrolyzed whey protein isolate with enhanced functional characteristics designed for extending the shelf life of nutritional bars. The patent-pending process provides a unique combination of whey proteins and peptides designed to minimize bar hardening. This product can be used as the sole protein source in making nutritional bars with high levels of whey protein.

BARFLEX® 192 is a high-quality, non-fat whey protein sourced from sweet dairy whey. These whey proteins are carefully extracted in a purified, undenatured form using advanced membrane technology. This product is precisely engineered to enhance functionality in nutritional bars, protein-enriched cereals, and granola bars.

BARPRO™ 291 is a premium ingredient tailored for nutraceuticals and supplements, offering a concentrated source of high-quality protein derived from dairy origin. With its protein isolate type, it provides an ideal protein source for various nutritional products. Specifically designed for nutraceuticals and supplements, it caters to the demand for effective and convenient sources of protein to support overall health and well-being.

BARPRO™ 292 RBST FREE is a milk protein isolate designed for bar formulations. It offers unique properties that enhance texture and extend shelf life in various applications. It has high nutritional value and can improve the texture of nutrition bars, bakery products, and confectionery.

BARPRO™ 296 is a dairy protein with unique properties that include improved texture, shelf life, and mouthfeel in bars with high fiber content. This product can be used as the sole protein in making nutrition bars.

BARPRO™ 585 is a protein concentrate classified under food ingredients within the proteins and amino acids product family. It serves as a valuable protein source and is available in powdered form. This product is primarily used for nutrition and fortification purposes.