1. EMULSIFIERS FOR FATS HAVING WAXY PROPERTIES CREMODAN 60 VEG MB-3125 KG MONO-DIGLYCERIDES OF FATTY ACIDS (E471) (TYPICAL COMPOSITION: MONOGLYCERIDES-67% DIGLYCERIDES-12% TRIGLYCERIDES-20%) ARE MADE OF FULLY HYDROGENATED RAPESEED AND OIL IN THE FORM OF BEADS THE DROP TEMPERATURE IS 67 DEGREES CELSIUS. DYNAMIC VISCOSITY AT A TEMPERATURE OF 77 DEGREES C IS 0.03 PA C. USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF ICE CREAM AND SORBET INCREASES CREAM FORMATION IMPROVES HOMOGENIZATION IMPROVES MIXING. DIMODAN P PEL / B MB -800 KG WHICH IS A DISTILLED MONOGLYCERIDE ( MIN.90%) IN POWDER FORM OBTAINED ON THE BASIS OF EDIBLE PURIFIED PALM OIL (E471) THE DROP TEMPERATURE IS 60 DEG.C.DYNAMIC VISCOSITY AT A TEMPERATURE OF 70 DEG.C IS 0.03 PA S.USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF COFFEE CREAM MARGARINE FOR PUFF PASTRY NON-DAIRY CREAM.GRINDSTED CRYSTALLIZER 110 R KOSHER-500KG WHICH IS A DISTILLED MONOGLYCERIDE
1. EMULSIFIERS FOR FATS HAVING WAXY PROPERTIES CREMODAN 60 VEG MB-3125 KG MONO-DIGLYCERIDES OF FATTY ACIDS (E471) (TYPICAL COMPOSITION: MONOGLYCERIDES-67% DIGLYCERIDES-12% TRIGLYCERIDES-20%) ARE MADE OF FULLY HYDROGENATED RAPESEED AND OIL IN THE FORM OF BEADS THE DROP TEMPERATURE IS 67 DEGREES CELSIUS. DYNAMIC VISCOSITY AT A TEMPERATURE OF 77 DEGREES C IS 0.03 PA C. USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF ICE CREAM AND SORBET INCREASES CREAM FORMATION IMPROVES HOMOGENIZATION IMPROVES MIXING. DIMODAN P PEL / B MB -800 KG WHICH IS A DISTILLED MONOGLYCERIDE ( MIN.90%) IN POWDER FORM OBTAINED ON THE BASIS OF EDIBLE PURIFIED PALM OIL (E471) THE DROP TEMPERATURE IS 60 DEG.C.DYNAMIC VISCOSITY AT A TEMPERATURE OF 70 DEG.C IS 0.03 PA S.USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF COFFEE CREAM MARGARINE FOR PUFF PASTRY NON-DAIRY CREAM.GRINDSTED CRYSTALLIZER 110 R KOSHER-500KG WHICH IS A DISTILLED MONOGLYCERIDE
1. EMULSIFIERS FOR FATS HAVING WAXY PROPERTIES CREMODAN 60 VEG MB-1875 KG MONO-DIGLYCERIDES OF FATTY ACIDS (E471) (TYPICAL COMPOSITION: MONOGLYCERIDES-67% DIGLYCERIDES-12% TRIGLYCERIDES-20%) ARE MADE OF FULLY HYDROGENATED RAPESEED AND OIL IN THE FORM OF BEADS THE DROP TEMPERATURE IS 67 DEGREES CELSIUS. DYNAMIC VISCOSITY AT A TEMPERATURE OF 77 DEG.C IS 0.03 PA C.USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF ICE CREAM AND SORBET INCREASES CREAM FORMATION IMPROVES HOMOGENIZATION IMPROVES MIXING.DIMODAN P PEL / B MB -800KG IS A DISTILLED MONOGLYCERIDE (MIN .90%) IN POWDER FORM OBTAINED ON THE BASIS OF EDIBLE REFINED PALM OIL (E471) THE DROP TEMPERATURE IS 60 DEG.C.DYNAMIC VISCOSITY AT A TEMPERATURE OF 70 DEG.C IS 0.03 PA S.USED IN THE FOOD INDUSTRY AT PRODUCTION OF COFFEE CREAM MARGARINE FOR PUFF PASTRY NON-DAIRY CREAM.GRINDSTED CRYSTALLIZER 110 R KOSHER-1000KG WHICH IS A DISTILLED MONOGLYCERIDE (
1. EMULSIFIERS FOR FATS HAVING WAXY PROPERTIES CREMODAN 60 VEG MB-1875 KG MONO-DIGLYCERIDES OF FATTY ACIDS (E471) (TYPICAL COMPOSITION: MONOGLYCERIDES-67% DIGLYCERIDES-12% TRIGLYCERIDES-20%) ARE MADE OF FULLY HYDROGENATED RAPESEED AND OIL IN THE FORM OF BEADS THE DROP TEMPERATURE IS 67 DEGREES CELSIUS. DYNAMIC VISCOSITY AT A TEMPERATURE OF 77 DEG.C IS 0.03 PA C.USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF ICE CREAM AND SORBET INCREASES CREAM FORMATION IMPROVES HOMOGENIZATION IMPROVES MIXING.DIMODAN P PEL / B MB -800KG IS A DISTILLED MONOGLYCERIDE (MIN .90%) IN POWDER FORM OBTAINED ON THE BASIS OF EDIBLE REFINED PALM OIL (E471) THE DROP TEMPERATURE IS 60 DEG.C.DYNAMIC VISCOSITY AT A TEMPERATURE OF 70 DEG.C IS 0.03 PA S.USED IN THE FOOD INDUSTRY AT PRODUCTION OF COFFEE CREAM MARGARINE FOR PUFF PASTRY NON-DAIRY CREAM.GRINDSTED CRYSTALLIZER 110 R KOSHER-1000KG WHICH IS A DISTILLED MONOGLYCERIDE (
21-December-2020
3404900090
1.PRODUCTS: -RIMULSOFT SUPER (V) PRODUCT (DISTILLEDMONOGLYCERIDE) E471 -12000KG 600 BOXES (600 X 20KG) WHITE POWDERY SUBSTANCE CONSISTING OF A MIXTURE OF MONO- AND DIGLYCERIDES OF FATTY ACIDS (MONO- AND DIESTERS OF FATTY ACIDS OF GLYCEROL) ; - RIKEMAL P-150S -4000 KG 160 PAPER BAGS (160 X 25 KG); - RIKEMAL P-200S -5000 KG 200 PAPER BAGS (200 X 25 KG) WHICH IS A MIXTURE OF MONOETHERS OF GLYCEROL AND FATTY ACIDS. USED IN THE PRODUCTION OF BREAD MARGARINE CONFECTIONERY POTATO CHIPS PASTA CARAMELS ETC. NOT FOR SALE TO THE PUBLIC. NOT PACKAGED FOR RETAIL. NOT AEROSOL PACKAGING. MANUFACTURER - RIKEVITA SDN.BHD. TRADEMARK - RIKEVITA. COUNTRY OF MANUFACTURE - MY.
1.PRODUCTS: -RIMULSOFT SUPER (V) PRODUCT (DISTILLEDMONOGLYCERIDE) E471 -12000KG 600 BOXES (600 X 20KG) WHITE POWDERY SUBSTANCE CONSISTING OF A MIXTURE OF MONO- AND DIGLYCERIDES OF FATTY ACIDS (MONO- AND DIESTERS OF FATTY ACIDS OF GLYCEROL) ; - RIKEMAL P-150S -4000 KG 160 PAPER BAGS (160 X 25 KG); - RIKEMAL P-200S -5000 KG 200 PAPER BAGS (200 X 25 KG) WHICH IS A MIXTURE OF MONOETHERS OF GLYCEROL AND FATTY ACIDS. USED IN THE PRODUCTION OF BREAD MARGARINE CONFECTIONERY POTATO CHIPS PASTA CARAMELS ETC. NOT FOR SALE TO THE PUBLIC. NOT PACKAGED FOR RETAIL. NOT AEROSOL PACKAGING. MANUFACTURER - RIKEVITA SDN.BHD. TRADEMARK - RIKEVITA. COUNTRY OF MANUFACTURE - MY.
02-May-2019
3404900090
EMULSIFIERS FOR FATS HAVING WAXY PROPERTIES CREMODAN 60 VEG MB 1250 KG MONO DIGLYCERIDES OF FATTY ACIDS E471 TYPICAL COMPOSITION MONOGLYCERIDES 67 DIGLYCERIDES 12 TRIGLYCERIDES 20 ARE MADE OF FULLY HYDROGENATED RAPESEED AND PALM OIL IN THE FORM OF BEADS TEMPERATURE DROP DROP 77 C IS 0 03 PA S USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF ICE CREAM AND SORBET INCREASES CREAM FORMATION IMPROVES HOMOGENIZATION IMPROVES MIXING DIMODAN P PEL B MB 400KG IS A DISTILLED MONOGLYCERIDES OF MINES 90 IN POWDER FORM OBTAINED ON THE BASIS OF PURIFIED FOOD PALM OIL GRADE E471 DYNAMIC VISCOSITY AT A TEMPERATURE OF 70 DEGREES C IS 0 03 PA S USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF COFFEE CREAM MARGARINES FOR PUFF PASTRY NON-DAIRY CREAM DIMODAN RT PEL B 4500KG WHICH IS A DISTILLED MONOGLYCERIDES OF MINES 90 OBTAINED FROM FOOD H ASTKO HYDROGENATED RAPESEED OIL E471 IN THE FORM OF GRANULES DROP TEMPERATURE IS 57 DEGREES C DYNAMIC VISCOSITY AT A TEMPERATURE OF 67 DEGREES C IS 0 03 PA S USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF LOW-FAT SPREADS OF DRY BLEACH OIL FOR COFFEE WHIPPING CREAM GRINDSTED PGE CONTAINS 55 500G IN ITS COMPOSITION ESTERS OF POLYGLYCEROL AND FATTY ACIDS E475 OBTAINED ON THE BASIS OF REFINED FOOD VEGETABLE FATTY ACIDS IN WHICH N
EMULSIFIERS FOR FATS HAVING WAXY PROPERTIES CREMODAN 60 VEG MB 1250 KG MONO DIGLYCERIDES OF FATTY ACIDS E471 TYPICAL COMPOSITION MONOGLYCERIDES 67 DIGLYCERIDES 12 TRIGLYCERIDES 20 ARE MADE OF FULLY HYDROGENATED RAPESEED AND PALM OIL IN THE FORM OF BEADS TEMPERATURE DROP DROP 77 C IS 0 03 PA S USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF ICE CREAM AND SORBET INCREASES CREAM FORMATION IMPROVES HOMOGENIZATION IMPROVES MIXING DIMODAN P PEL B MB 400KG IS A DISTILLED MONOGLYCERIDES OF MINES 90 IN POWDER FORM OBTAINED ON THE BASIS OF PURIFIED FOOD PALM OIL GRADE E471 DYNAMIC VISCOSITY AT A TEMPERATURE OF 70 DEGREES C IS 0 03 PA S USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF COFFEE CREAM MARGARINES FOR PUFF PASTRY NON-DAIRY CREAM DIMODAN RT PEL B 4500KG WHICH IS A DISTILLED MONOGLYCERIDES OF MINES 90 OBTAINED FROM FOOD H ASTKO HYDROGENATED RAPESEED OIL E471 IN THE FORM OF GRANULES DROP TEMPERATURE IS 57 DEGREES C DYNAMIC VISCOSITY AT A TEMPERATURE OF 67 DEGREES C IS 0 03 PA S USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF LOW-FAT SPREADS OF DRY BLEACH OIL FOR COFFEE WHIPPING CREAM GRINDSTED PGE CONTAINS 55 500G IN ITS COMPOSITION ESTERS OF POLYGLYCEROL AND FATTY ACIDS E475 OBTAINED ON THE BASIS OF REFINED FOOD VEGETABLE FATTY ACIDS IN WHICH N
14-June-2021
3404900090
1. EMULSIFIERS FOR FATS HAVING WAXY PROPERTIES CREMODAN 60 VEG MB-2500 KG MONO-DIGLYCERIDES OF FATTY ACIDS (E471) (TYPICAL COMPOSITION: MONOGLYCERIDES-67% DIGLYCERIDES-12% TRIGLYCERIDES-20%) ARE MADE OF FULLY HYDROGENATED RAPESEED AND OIL IN THE FORM OF BEADS THE DROP TEMPERATURE IS 67 DEGREES CELSIUS. DYNAMIC VISCOSITY AT A TEMPERATURE OF 77 DEGREES C IS 0.03 PA C. USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF ICE CREAM AND SORBET INCREASES CREAM FORMATION IMPROVES HOMOGENIZATION IMPROVES MIXING. GRINDSTED PGE 55-1000KG CONTAINING ESTERS OF POLYGLYCEROL AND FATTY ACIDS (E475) OBTAINED ON THE BASIS OF REFINED FOOD VEGETABLE FATTY ACIDS IN WHICH POLYGLYCEROL IS REPRESENTED MAINLY BY DI-TRI AND TETRAGLYCERIN IN POWDER FORM HAVING WAXY PROPERTIES: TEMPERATURE DROP OF ABOUT 60 DEGREES. C VISCOSITY WHEN MEASURED BY ROTARY VISCOSIMETRY AT A TEMPERATURE OF 10 DEG.C ABOVE THE DROP TEMPERATURE IS 0.03 PA.USED IN THE FOOD INDUSTRY IN WHIPPING GELS CONFECTIONERY SHORTENINGS MARSHMALLOWS.GRINDSTED PS 404-525KG THAT CONTAINS A MIXTURE OF MONO-DIGLYCERIDES (E 471) BASED ON REFINED EDIBLE RAPESEED AND / OR PALM OIL AND POLYGLYCEROL ESTER BASED ON EDIBLE VEGETABLE FATTY ACIDS (E 475) WHICH HAS WAXY PROPERTIES: DROP TEMPERATURE OF ABOUT 60 DEGREES. C THE VISCOSITY DURING MEASUREMENT BY ROTATIONAL VISCOSIMETRY AT A TEMPERATURE OF 10 DEG.C ABOVE THE DROP TEMPERATURE IS 0.03 PA.S. USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF MARGARINES FOR PUFF PASTRY. 60 DEG.C.DYNAMIC VISCOSITY AT A TEMPERATURE OF 70 DEG.C IS 0.03 PA S.USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF CREAM FOR COFFEE MARGARINE FOR PUFF PASTRY NON-DAIRY CREAM.COUNTRY OF PRODUCTION-DENMARK.DK TRADEMARK-DANISCO (GRINDSTED CREMODAN DIMODAN) MANUFACTURER - DUPONT NUTRITION BIOSCIENCES APS
1. EMULSIFIERS FOR FATS HAVING WAXY PROPERTIES CREMODAN 60 VEG MB-2500 KG MONO-DIGLYCERIDES OF FATTY ACIDS (E471) (TYPICAL COMPOSITION: MONOGLYCERIDES-67% DIGLYCERIDES-12% TRIGLYCERIDES-20%) ARE MADE OF FULLY HYDROGENATED RAPESEED AND OIL IN THE FORM OF BEADS THE DROP TEMPERATURE IS 67 DEGREES CELSIUS. DYNAMIC VISCOSITY AT A TEMPERATURE OF 77 DEGREES C IS 0.03 PA C. USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF ICE CREAM AND SORBET INCREASES CREAM FORMATION IMPROVES HOMOGENIZATION IMPROVES MIXING. GRINDSTED PGE 55-1000KG CONTAINING ESTERS OF POLYGLYCEROL AND FATTY ACIDS (E475) OBTAINED ON THE BASIS OF REFINED FOOD VEGETABLE FATTY ACIDS IN WHICH POLYGLYCEROL IS REPRESENTED MAINLY BY DI-TRI AND TETRAGLYCERIN IN POWDER FORM HAVING WAXY PROPERTIES: TEMPERATURE DROP OF ABOUT 60 DEGREES. C VISCOSITY WHEN MEASURED BY ROTARY VISCOSIMETRY AT A TEMPERATURE OF 10 DEG.C ABOVE THE DROP TEMPERATURE IS 0.03 PA.USED IN THE FOOD INDUSTRY IN WHIPPING GELS CONFECTIONERY SHORTENINGS MARSHMALLOWS.GRINDSTED PS 404-525KG THAT CONTAINS A MIXTURE OF MONO-DIGLYCERIDES (E 471) BASED ON REFINED EDIBLE RAPESEED AND / OR PALM OIL AND POLYGLYCEROL ESTER BASED ON EDIBLE VEGETABLE FATTY ACIDS (E 475) WHICH HAS WAXY PROPERTIES: DROP TEMPERATURE OF ABOUT 60 DEGREES. C THE VISCOSITY DURING MEASUREMENT BY ROTATIONAL VISCOSIMETRY AT A TEMPERATURE OF 10 DEG.C ABOVE THE DROP TEMPERATURE IS 0.03 PA.S. USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF MARGARINES FOR PUFF PASTRY. 60 DEG.C.DYNAMIC VISCOSITY AT A TEMPERATURE OF 70 DEG.C IS 0.03 PA S.USED IN THE FOOD INDUSTRY IN THE PRODUCTION OF CREAM FOR COFFEE MARGARINE FOR PUFF PASTRY NON-DAIRY CREAM.COUNTRY OF PRODUCTION-DENMARK.DK TRADEMARK-DANISCO (GRINDSTED CREMODAN DIMODAN) MANUFACTURER - DUPONT NUTRITION BIOSCIENCES APS