United Kingdom
Manufacturer/ Producer
United Kingdom
Dextrose Monohydrate powder (DMH) is moderate in sweetness. It is 65-70% as sweet as sucrose and has a solution, which is much less viscous than Liquid Glucose. DMH is freely soluble in water at room temperature and also in boiling alcohol. The perceived sweetness can be increased to the level of sucrose in some Dextrose/Sucrose blends. Dextrose has a greater depression of freezing point than that of cane sugar, resulting in a smoother and creamier texture of the final product like in frozen food products. The bulk density of DMH is 0.65 to 0.70 kg/cc.
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High-maltose corn syrup is a food additive used as a sweetener and preservative. The majority of sugar maltose. It is less sweet than high-fructose corn syrup and contains little to no fructose. It is sweet enough to be useful as a sweetener in commercial food production of candy and frozen yogurt, however. To be given the label “high”, the syrup must contain at least 50% maltose. Typically, it contains 40–50% maltose, though some have as high as 70%. By using β-amylase or fungal α-amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced. This is possible because these enzymes remove two glucose units, that is, one maltose molecule at a time from the end of the starch molecule.
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Soya Lecithin manufactured for ExoTreat Flavors is a complex mixture of acetone insoluble phosphatides, which consist mainly of phosphatidylcholine, phosphatidylethanolamine (PE), phosphatidylserine (PS) and phosphatidylinositol (PI), combined with various amounts of substances such as triglycerides, fatty acids, and carbohydrates as separated from the crude vegetable oil source. The word Lecithin is derived from the Greek term “lekythos – λεκιθος” meaning egg yolk. Our Soya Lecithin is made from fresh gums, during the de-gumming of Soyabean Oil obtained from non-GMO Soyabean seeds.
Request for a quoteEXOTREAT is on a quest to deliver nature’s purest vanilla flavours. Our vanilla extracts are known for their rich, deep and complex flavours which we cultivate through a cold extraction process. It's ideal for your baking needs, ice cream flavouring or simply sweeten your savoury treats. Madagascar currently produces most of the world’s supply of vanilla. Vanilla from this region is often referred to as “Bourbon Vanilla.” Although the vanilla extract has at least 35% alcohol by volume, the term “bourbon” is not to be mistaken as the name of the alcohol used to make it. With its superior flavours, it's no wonder that Madagascar/Bourbon Vanilla is the most popular type of vanilla bean.
Manufacturer/ Producer
6th Floor, First Central 200 2 Lakeside Drive
NW10 7FQ London - United Kingdom
Spain
Imperial Osetra caviar is a high-quality caviar with colours ranging from dark brown to golden. Carefully selected by our Iranian experts.
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Amur Beluga caviar is a high-quality caviar with colours ranging from black to pearl grey.
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This innovative product combines two products of the best quality, the Siberian caviar and the black truffle from Teruel. This caviar is obtained from Siberian sturgeon bred in Europe and the Iberian Peninsula, treated with more advanced techniques to detect the ideal time for its extraction.
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Wild Summer Truffle (Tuber Melanosporum Vitt) for food industry professionals dedicated to truffle products.
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