Produse pentru hidrolizator (3)

Bestoat - Făină de ovăz coloidală (USP/NF), Proteină de ovăz hidrolizată, Beta-glucan de ovăz, Amidon de ovăz

Bestoat - Făină de ovăz coloidală (USP/NF), Proteină de ovăz hidrolizată, Beta-glucan de ovăz, Amidon de ovăz

Oat-derived products (Avena Sativa) are also well known for their anti-pruritic skin protections, emollient and conditioning properties, as well as being substantive to hair and skin. They have been repeatedly recommended by physicians and dermatologists for the treatment of various skin conditions. Natural oat products vary in protein content as well as in particle size distribution and also serve in a variety of applications. The oat protein content range is from 11% to 20% depending on the specific grade, while particle size distribution varies from the ultrafine to coarse. Generally speaking, however, all grades contribute the following qualities illustrated by clinical studies when incorporated into finished products. Our oat products are of the highest quality standard and certified organic, delivering superior color, along with smooth particle size for excellent benefits. They can be used across a wide range of applications and categories.
Acid clorhidric 3.0

Acid clorhidric 3.0

Chlorwasserstoff zur Synthese von Chemischen Produkten und Pharmaprodukten, Anwendung in der Pharmaindustrie, Oberflächenbehandlung, Ätzen von Metallen.
HVP (Proteine Vegetale Hidrolizate)

HVP (Proteine Vegetale Hidrolizate)

HVPs (Hydrolysierte Pflanzenproteine, Würze) der Firma Vitana (Teil von Orkla Foods) Das HVP wird aus Soja, Mais, Raps und Weizen oder aus einer Kombination hiervon produziert. Das HVP kann flüssig (Container od. Silo), als Paste oder in Pulverform geliefert werden. Das HVP wird aus Rohmaterialien und Zutaten hergestellt die GMO-frei gemäß den aktuellen EU-Richtlinien sind. Diese kommen zum Einsatz als: Pikante Basiszutat in Suppen, Soßen, Aufläufen, Fonds und Bouillons Pikante Basis zur Herstellung von Aromenzubereitungen und Würzmischungen Proteinsubstrat für Reaktionsaromen HVP sind ideal zur pikanten („fleischigen“) Geschmacksgebung und -verbesserung vieler Lebensmittel.