Dairy & Non-Dairy Flavor

Product description

Dairy flavors are specifically formulated in both liquids and powders for applications including soy-based beverages, smoothies, nutritional beverages and more. A variety of our most popular flavors include amaretto, cranberry, apple, raspberry, blueberry, crème de cocoa, root beer, boysen berry, crème sodarum, bubble gum, ginseng, tamarind, cantaloupe, lemon tea, mai tai, champagne, toffee, cherry melon, vanilla, chocolate fudge, orange, water melon, chocolate mint, pina colada, whiskey,coffee,pink grape fruit, wine, cranberry,plum and yogurt. It is used for syrup flavorings,smoothies,milk shakes,meal replacement beverages,sports drinks,coffee creamers.

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Bovine Bone and Skin Collagen/Hydrolyzed Gelatin

Grass Fed, pasture raised Bovine collagen is produced from fresh skin/bone or food grade gelatin products. It is produced by a controlled enzymatic hydrolysis in HACCP, GMP and ISO certified factories which are Third party audited. It meets USP and FCC standards. It is available in different ranges such as...

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Bakery Flavor

Bakery flavor is specifically formulated for applications including cookies, breads, cakes, icing, and more. Our heat stable flavorings are the choice of experienced bakers. The variety of most popular bakery flavors include almond, cranberry, orange, amaretto, danish, peppermint, anise, egg nog, pineapple...

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Beet Juice Extract

Beet juice extract is readily soluble in water providing an intense color. In solution, the hue is ph dependent. At ph 4 to 5, it is a bright bluish-red and probably the closest match to fd&c red no. 2. At higher ph, the hue becomes blue-violet, while on the alkaline side betanin breaks down to a yellow-br...

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Bovine Gelatin

Bovine Gelatin is a protein product produced by partial hydrolysis of collagen, a protein material, extracted from animal tissue such as skin and bone. It is made up of amino acids joined together by amide linkages in a long molecular chain. These amino acids perform an imperative function in the building ...

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Calcium Caseinate

Extruded Calcium Caseinate is obtained through performance of extrusion process of acid casein, i.e. dissolving casein and then thermal processing it in extruder in the temperature of 135°c for 15 sec. Further step of the production is neutralizing casein by adding calcium carbonate and exsiccation of case...

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Chicken Collagen Type II

Chicken Collagen Type II is made from fresh chicken cartilage. It differs from regular collagen because of its highly purified form. It is available in various forms such as nutracollagen type II MPS 15: with 15% or higher mucopolysaccharides content, nutraCollagen type II MPS 26, with 26% or higher mucopo...

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