Products

ICL Group Tricalcium Phosphate (TCP) FG is a powdered substance primarily used as an anti-caking agent, buffering agent, and supplement in food and nutrition applications. It serves as a clouding agent in certain formulations.

Levn-Lite® FG is a powdered ingredient suitable for ovo-lacto vegetarians. It functions as an acidulant, leavening agent, and anti-caking agent. This versatile product is ideal for use in baking powder and frozen bakery products.

T-Det® PSML 20 is a nonionic surfactant with multiple applications in various industries. It functions as a wetting agent in the elastomer industry for rubber balers. In yeast and sugars, it functions as an emulsifier, dough improver, crystallization retarder, solubilizer, stabilizer, flavor dispersant, wetting agent, fruit or vegetable coating, and defoamer.

ICL Group Tetrasodium Pyrophosphate Anhydrous (TSPP) FG is available in granular form and functions as a dispersing agent, coagulant, buffering agent, and sequestrant in food ingredients. It enhances moisture retention, inhibits rancidity, and improves shelf life.

ICL Group Monopotassium Phosphate Anhydrous (MKP) FG is crystalline in form and water-soluble. It functions as a sequestrant, buffering agent, supplement, and yeast nutrient in food ingredients. Suitable for ovo-lacto vegetarians, it enhances various food applications.

ICL Group Sodium Acid Pyrophosphate (SAPP NL) FG is a water-soluble powder used as an acidulant, buffering agent, emulsifier, sequestrant, dispersing agent, and coagulant in food ingredients. It features anti-crystallization properties and serves as a curing agent in applications such as creamer, cheese, and various food products. Suitable for ovo-lacto vegetarian diets.

ICL Group Tetrapotassium Pyrophosphate (TKPPS) 60% Solution FG is a solution used in food and nutrition applications as a dispersing agent, coagulant, buffering agent, sequestrant, and mineral source.

ICL Group Mono Ammonium Phosphate FG is crystalline in physical form and serves as a yeast nutrient in food and nutrition applications, particularly in yeast propagation.

KemTalo Floc L is a coagulant for food and nutrition applications, specifically designed for use in alcoholic beverages. Ideal for market segments focusing on liquor and spirits.

Maltisweet® 6580 is a maltitol syrup used as a sweetener, stabilizer, and texturizer in various applications. With a plant-based origin, It is commonly employed as an alternative to traditional sweeteners in food formulations, providing sweetness and functional benefits.

HYSTAR® 7000 Polyglycitol Syrup is a polyglycitol syrup containing a combination of sorbitol, maltitol and high molecular weight polymers. It is developed for use in sugar free and reduced sugar food and confectionery systems.

Prayphos™ PPA 36% FG is a slightly viscous, clear, and colorless liquid with no foreign odor. It is a 36% solution of phosphoric acid used in various applications. It functions as an acidulant in both animal feed and nutrition, as well as in pharmaceuticals and nutraceuticals. It is also applicable in fermentation and enzyme production processes. Additionally, it is utilized in the food and nutrition sector, particularly in carbonated drinks.

Sorbogem® 834 Crystalline Sorbitol 261052 is designed for use in the food, confectionery, and pharmaceutical applications where a more uniform particle size distribution is required. Typical functionality is as a cryoprotectant, crystallization inhibitor, freeze point depressant, plasticizer, humectant, and excipient.

HYSTAR® 6075 Polyglycitol Syrup is a 75% solids polyglycitol syrup containing a unique combination of maltitol, sorbitol and high molecular weight polymers for use as an excellent stabilizer in food and confectionery systems.

HYSTAR® 3375-S Polyglycitol Syrup syrup containing a combination of maltitol, sorbitol and high molecular weight polymers that has a boost of sweetness from a high potency sweetener (sucralose). While its primary use is in sugar free candy, its unique polyol composition makes it ideal for imparting stability and sweetness to other food and confectionery systems.