Clinically Proven Bifidobacterium For Intestinal Environment Improvement and Constipation, Stimulates Immunity, and more. We’re providing Bifidobacterium longum BB536, Bifidobacterium breve M-16V, Bifidobacterium infantis M-63, and Bifidobacterium breve B-3. We also have heat treated Lactobacillus paracasei MCC-1849.
https://morinagamilk-ingredie
BTSA distills Natural Vitamin E from Non-GMO vegetable oil and is the best alternative to synthetic vitamin E. Our Natural Vitamin E has a higher bioavailability thus improving its performance. Our quality vitamin E is available in different concentrations, measured in international units and ester form for greater stability.
BTSA has more than 25 years of experience developing Natural Vitamin E for food, cosmetics & personal care, nutraceutical and animal nutrition. Get in touch with Mitsubishi International Food Ingredients, Inc. to help you find the most suitable product for your company.
BTSA’s factory and headquarters are located in Madrid, Spain, and they have commercial offices in the United States and Mexico. In addition, BTSA has a distribution network that allows customers of Mitsubishi International Food Ingredients, Inc. to reach more than 40 countries.
Also, check out BTSA Antioxidants or the BTSA website.
#plant #plants #Non-GMO Project Verified #Organic compliant #Clean Label #Low Cost-In-Use #Synergistic Blends
Sodium citrate is the sodium salt of citric acid and has the same usage and technical properties of citric acid.
Citric acid is the oldest and most common food grade acid. It is used as a flavoring agent to give an immediate acid tart. It is also used in products to adjust the pH and used in such products as cold beverage mixes for its high solubility and quick dissolution rate. Citric acid is used in fruit and vegetable dips and sprays as a synergist with antioxidants to inhibit browning.
Potassium citrate is used as a pH buffer in foods, beverages, and pharmaceutical industries. It usually replaces sodium citrate when low sodium content is desired.
Clean & Simple Protein Source – Organic Pumpkin Protein is extracted from organic-certified pumpkin seeds known as Cucurbita moschata Duch. The organic seeds are treated via unique physical process technology to get the fine powder. The beneficial nutrients, including dietary fiber and naturally occurring minerals, are retained. Organic pumpkin protein’s pleasant nutty flavor and good dispensability make it ideal for protein powder mix, protein drinks, and nutritional bars.
Certifications: Non-GMO Project Verified, USDA Organic, Halal, Kosher, ISO 22000, and NSF GMP registered.
We offer a variety of Natural Preservatives/Antimicrobials. For example, Provian NDV is a clean label solution labeled as Potassium Neutralized Dry Vinegar.
CEOLUS™ by Asahi Kasei America is a highly functional microcrystalline cellulose product line to design and manufacturer better oral dosage tablets. CEOLUS™ is widely used as a pharmaceutical excipient due to its unique characteristics and functions. CEOLUS™ has three types of powder grades, namely UF, KG, and PH. It also has a colloidal grade known as RC. In particular, CEOLUS™ UF and KG grades are highly compatible microcrystalline cellulose developed by Asahi Kasei’s particle design technology.
High compactible, high flow, MCC, JP, USP, NF, Ph.Eur.
Bakery
Phosphates perform as leavening agents in baking, breading, batters, and confections to improve the texture, color, volume, and taste
Beverages
Phosphates provide fortification and acidity as well as act as a buffer and sequestrant for multiple applications: soft drinks, sports beverages, dairy beverages, meal replacements, soy beverages, enhanced water, dry mixes, and alcoholic beverages.
Dairy
Various types of phosphates are available for dairy applications, including protein stabilization, antioxidation, emulsification, gelation, mineral enrichment, sequestration, and buffering.
Meat
A full range of phosphates is available for your meat, poultry, and seafood applications used to retain moisture and texture and maintain flavor.
Nutrition
Phosphates provide calcium and phosphorus fortification in nutritional supplements.
High-performance hydrocolloids or gums are a diverse group of polysaccharides and proteins characterized by their viscous dispersions and gels in water for thickening and gelling aqueous solutions, stabilizing foams, emulsions and dispersions, inhibiting ice and sugar crystal formation, the controlled release of flavors, and more.
The key reason behind the use of hydrocolloids in food is their ability to control specific functions of viscosity and texture in food systems to help modify sensory properties, such as mouthfeel and desired texture. They ensure that structured products maintain their original shape and texture throughout the steps of processing from frying, cooking, freezing, and making the final preparations for serving.
Various particle sizes (granular to extra fine) and liquid forms are available in CMC, Curdlan, gelling agents, gums, HPMC, and Methylcellulose (MC) with tailored hydration properties to meet the needs of your processing equipment and formulation.
A Swimming Endurance Study with Cluster Dextrin® (Highly Branched Cyclic Dextrin: HBCD) demonstrated a 50% increase in the distance before the onset of fatigue.* Cluster Dextrin® in a comparison test to Maltodextrin demonstrated significant reductions in the perceived exertion rate while exercising on stationary bicycles.*
Cluster Dextrin® demonstrated significantly lower Pro-Inflammatory Cytokines compared to a glucose solution in athletes engaging in exhaustive distance cycling & running.*
Cluster Dextrin® has a significantly higher tolerance and better Gastric Transit Time than Glucose & Dextrin based solutions. Also, it significantly reduced gastric upset, flatulence & belching for distance cyclists who took an energy drink prior to their workout.*
Sports drinks formulated with Cluster Dextrin® supported taste masking of BCAA & other bitter & acidic notes for ease of inclusion.*
Cluster Dextrin® is FDA Notified GRAS, Non-GMO, Kosher, Halal, heat resistant, pH resistant, and taste masking.