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- 02:50, 20 December 2010 Emulsifiers (hist) [410 bytes] Webmaster (Talk | contribs) (Created page with "Emulsifiers are substances used to stabilize a mixture and provide uniformity in products. This is a crucial component to making a high-quality food product because it helps to c...")
- 02:28, 20 December 2010 Yeast Extracts (hist) [391 bytes] Webmaster (Talk | contribs) (Created page with "Yeasts extracts are derived from the soluble fraction of Baker’s yeast after autolysis. They are a clean tasting extract with strong flavor enhancement characteristics suitable...")
- 02:16, 20 December 2010 Other Ingredients (hist) [682 bytes] Webmaster (Talk | contribs) (Created page with "Supported by strong manufacturing partners and extensive knowledge in the food industry, we offer our customers a great selection of emulsifiers, yeast extracts and other food in...")
- 17:32, 19 October 2010 Natural Blends (hist) [338 bytes] Tbox (Talk | contribs) (Created page with 'A Natural Blend is a mix of two or more natural colorants combined in a specific way to obtain a desired shade. Blending colorants is very common in the food industry, especially…')
- 17:31, 19 October 2010 Paprika (hist) [919 bytes] Tbox (Talk | contribs) (Created page with 'Paprika is a deep red, pungent powder obtained from the ground, dried pods of the sweet pepper ''Capsicum annum''. The dried and ground red peppers are extracted with a volatile …')
- 17:29, 19 October 2010 Carmine (hist) [1,287 bytes] Tbox (Talk | contribs) (Created page with 'Carmine and Cochineal Extracts, are anthraquinone pigments of a bright red color obtained from the carminic acid produced by the cochineal insect (Dactylopius coccus). Despite th…')
- 17:28, 19 October 2010 Beet red (hist) [725 bytes] Tbox (Talk | contribs) (Created page with 'The roots of beet, Beta vulgaris, have been known for centuries as a mean of imparting a desirable red color in food applications. The color produced is due to a purple pigment b…')
- 17:26, 19 October 2010 Beta Carotene (hist) [953 bytes] Tbox (Talk | contribs) (Created page with 'Carotene is an orange pigment important for photosynthesis and responsible for the color exhibited in carrots and many other fruits and vegetables. Beta Carotene (Β-Carotene) is…')
- 17:24, 19 October 2010 Annatto (hist) [968 bytes] Tbox (Talk | contribs) (Created page with 'Annatto is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring. It is extracted from the redish pulp that surrounds the see…')
- 17:22, 19 October 2010 Turmeric (hist) [1,290 bytes] Tbox (Talk | contribs) (Created page with 'Turmeric, also called “Curcuma” and sometimes spelled "Tumeric", is the dried, ground rhizomes of several species of Curcuma longa, a perennial herb of the Zingiberaceae fami…')
- 17:20, 19 October 2010 Anthocyanin (hist) [1,088 bytes] Tbox (Talk | contribs) (Created page with 'Anthocyanin (derived from the Greek anthos: flower and kyáneos: purple) are water soluble vacuolar flavonoid pigments that reflect the red to blue range of the visible spectrum,…')