Our high-purity, kosher certified, maltose monohydrate is a disaccharide consisting of two glucose molecules bound with an α-1,4 and has processing characteristics similar to sucrose. Maltose is produced by the enzymatic processing
of starch. When applied in products, it prevents starch retrogradation, enhances flavors in food formulations to avoid the domination of sweetness from sucrose.
Typical applications with maltose include the fermentation of feedstock (beers and flavors), tablets, seasonings, and glazes.
Mannitol is widely used in the food and pharmaceutical industries because of its unique functional properties. It is about 50 percent as sweet as sucrose and has a desirable cooling effect often used to mask bitter tastes. Mannitol is non-cariogenic (tooth friendly) and has a low caloric content.
Sucralose is a zero-calorie artificial sweetener and sugar substitute that is 600 times sweeter than sucrose and is heat and pH stable in a range of conditions. It’s widely applicable in low sugar confectionery, bakery, and beverage products with requirements of longer shelf life.
Trehalose delivers a multi-sensory experience with benefits for texture, bitterness reduction, masks off-notes, freshness, and protects flavor stability. Its functional benefits improve processing, such as higher solubility, heat and acid resistance, and very compatible with other ingredients in your system.
It is label-friendly for natural flavor systems in bakery, snack, confections, meat and seafood, fruit and vegetable processing, and beverages.
Silicone antifoams can reduce foaming issues in food & beverage applications, improving efficiency and productivity in beverages, protein powders, salad dressing, sauces, processed foods, eggs, vegetable washes, vigorous mixing, dairy, cheese production, jams, and jellies.
Ethanol is a powerful solvent and co-solvent, carrier, and reaction diluent. It is in applications such as alcoholic beverages, candy glaze, vanilla, chocolate, cough syrup, cleansing pads, mouth wash, shampoo, perfume, soap, lotion, deodorant, hair, animal feed supplement.
Potassium chloride can be used to enhance flavors and potassium enrichment, replace salt, act as a flavoring agent, nutrient supplements, pH control agent, and stabilizer or thickener in pet and human foods.
Mitsubishi International Food Ingredients is the exclusive food distributor of Evonik. Evonik offers potassium carbonate (GFSI certified) and potassium bicarbonate for multiple food applications as cited in the examples below.
Ramen Noodles: Potassium carbonate is used in an alkaline solution referred to as Kansui. Most often, Kansui is a solution of potassium carbonate and sodium carbonate. Kansui gives instant noodles the desired texture and color.
Bakery: Potassium bicarbonate can be used as a leavening agent in baking applications as a partial replacement of sodium bicarbonate.
Marinades: Vinegar and lemon juice are commonly used in industrial marinades. The suppliers of such marinades to meat processors and packagers control the pH of the marinades by adding appropriate amounts of potassium carbonate and bicarbonates as buffers.
Beverages: Potassium bicarbonate is used in beverages as a flavoring agent, pH adjuster, and/or electrolyte.
Milk Powders: Potassium carbonate is used as an acidity regulator in milk and cream powders. Also, Potassium carbonate reduces the acidity of the milk powder which improves solubility.
Cocoa Dutching: Potassium carbonate solution wash neutralizes the natural cocoa to a slightly basic pH, creates a reddish-brown/richer hue and a smooth mellow flavor, and is paired with baking powder.
Wine Deacidification: It is typically done before fermentation by the addition of potassium carbonate and bicarbonate for two main reasons: (1) Less danger of losing aroma compounds, and (2) wine yeast and lactic acid bacteria are less susceptible to higher pH.
Raisin Drying: Potassium carbonate is used as a quick-drying agent for raisins. Grapes are naturally covered with a thin layer of wax. This wax layer can be removed by treating the grapes with a potassium carbonate solution which increases the drying rate.
Endless options are available in our sustainable emulsifier line. These include palm, corn, soy, canola or sunflower based products in powder, liquid, paste, plastic or blended options.
Emulsifiers are common in all industry sectors. We specialize in food, beverage, nutritional, pet, cosmetic and pharmaceutical options.
Cream of Tartar is a fine powder also known as Potassium Bitartrate manufactured from natural raw materials. It comes from a natural crystalline acid deposited on the inside of the wine barrels at the cellars.
Wine stabilizer
Used as seed material for cold stabilization and to reduce the PH in some wines. Using Cream of Tartar for the stabilizing of wine tartrate, reduces wine cooling time to less than 24 hours, which represents an important saving in energy ensuring satisfactory results.
Pharmaceuticals industry
Used as diuretic and laxative.
Natural baking powder
Due to his buffer effect, Cream of Tartar is used as the acid ingredient being the most natural baking powder in the market. It is superior to other substitutes because the taste is more pleasant and does not leave any alkaline trace in the dough.
Bakery and confectionery
Used as a natural additive in the preparation of meringues, cookies, angel cakes, etc.