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Proteins and peptides
  • Category
  • Proteins and peptides
  • Egg white (Albumin) powder - free range

    CAS number

    9006-59-1

    EC number

    232-692-7

    TARIC

    04089180

    Note:

    Based on the your application, Egg white (Albumin) - free range - powder is available in different f » Based on the your application, Egg white (Albumin) - free range - powder is available in different forms including high whip, high foam, high gel and high binding ability. «

  • Egg white (Albumin) powder - standard type

    CAS number

    9006-59-1

    EC number

    232-692-7

    TARIC

    04089180

    Note:

    Egg white (Albumin) powder is available in various forms like standardised whip quality, high whip, » Egg white (Albumin) powder is available in various forms like standardised whip quality, high whip, high gel and binder quality for usage in confectionary, bakery and meat Industry. «

  • Egg yolk - liquid form - free range

    CAS number

    9006-59-1

    EC number

    232-692-7

    TARIC

    04089180

    Note:

    Free range liquid egg yolk is available in various concentrations with and without salt for use in M » Free range liquid egg yolk is available in various concentrations with and without salt for use in Mayonaise, fine food, ice-cream and cosmetics. «

  • Egg yolk - liquid form - standard type

    CAS number

    9006-59-1

    EC number

    232-692-7

    TARIC

    04089180

    Note:

    Vitanutrition offers liquid egg yolk in various concentrations with and without salt for use in Mayo » Vitanutrition offers liquid egg yolk in various concentrations with and without salt for use in Mayonaise, fine food, ice-cream and cosmetics. «

  • Egg yolk powder - free range

    CAS number

    9006-59-1

    EC number

    232-692-7

    TARIC

    04089180

    Note:

    Free range egg yolk powder is available in many different forms for use in fine food, bakery, ice-cr » Free range egg yolk powder is available in many different forms for use in fine food, bakery, ice-cream, mayonaise and sauces manufacturing. «

  • Egg yolk powder - standard type

    CAS number

    9006-59-1

    EC number

    232-692-7

    TARIC

    04089180

    Note:

    Vitanutrition offers egg yolk powder for use in various applications including fine food, bakery, ic » Vitanutrition offers egg yolk powder for use in various applications including fine food, bakery, ice-cream, mayonaise and sauces manufacturing. «

  • Hemp Protein [NLT 50% protein] powder - Organic

    TARIC

    23069000

    Note:

    Hemp protein conventional quality is also available on request.

  • Soy Protein Isolate 90 - emulsion grade

    CAS number

    9010-10-0

    TARIC

    35040000

    Note:

    Soy Protein Isolate 90 - emulsion grade is available in a variety of viscosities and dispersibility » Soy Protein Isolate 90 - emulsion grade is available in a variety of viscosities and dispersibility characteristics depending on its use in pates, patties, seafood, bakery and restructured meats etc. «

  • Whey protein concentrate 80% Instant [Certified Organic]

    Synonym(s):

    Organic Whey protein concentrate

    CAS number

    91082-88-1

    TARIC

    04041082

  • Whey protein concentrate 80% instant powder [WPC80i]

    CAS number

    91082-88-1

    TARIC

    04041082

  • Whey protein isolate - Clear - beverage grade

    CAS number

    91082-88-1

    TARIC

    04049021

  • Whey protein isolate 90% powder [Non-instantised] [WPI90]

    CAS number

    91082-88-1

    TARIC

    04049021

    Note:

    Whey protein isolate 90% protein (non-instantised) is clean tasting whey for use in food industry.

  • Whey protein Isolate 90% instant powder [WPI90i]

    CAS number

    91082-88-1

    TARIC

    04049021

  • Whole egg - liquid form - free range

    CAS number

    9006-59-1

    EC number

    232-692-7

    TARIC

    04089180

    Note:

    Whole egg - liquid form (free range) is a pasteurised, yellowish coloured low-viscoity product suita » Whole egg - liquid form (free range) is a pasteurised, yellowish coloured low-viscoity product suitable for bakeries and pasta industries. «

  • Whole egg - liquid form - standard type

    CAS number

    9006-59-1

    EC number

    232-692-7

    TARIC

    04089180

  • Whole egg powder - free range

    CAS number

    9006-59-1

    EC number

    232-692-7

    TARIC

    04089180

    Note:

    Free range - Whole egg powder is available in different forms based on the type of application.

  • Whole egg powder - standard type

    CAS number

    9006-59-1

    EC number

    232-692-7

    TARIC

    04089180

    Note:

    Whole egg powder (standard type) is available is variety of forms for use in bakery, cakes, ready me » Whole egg powder (standard type) is available is variety of forms for use in bakery, cakes, ready meals, pies, pancakes, mayonnaise and sauces manufacturing industries. «

  • Soy protein isolate [90% protein] instant powder

    CAS number

    9010-10-0

    TARIC

    35040000

    Note:

    Vitanutrition offers a variety of Identity preserved [IP], non-GMO Soy protein Isolates with Viscosi » Vitanutrition offers a variety of Identity preserved [IP], non-GMO Soy protein Isolates with Viscosity, good dispersibility and option of low sodium and calcium fortification for use in dry beverage blends, nutritional bars, bakery and ready to drink beverages. «

  • Glutamine peptide powder [PBG28]

  • Glutamine peptide powder [PBG35]

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