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L-HPC GRADE LH11

L-HPC GRADE LH11 is a low-substituted hydroxypropyl ether of cellulose within a small portion of the hydroxypropyl groups in the glucose unit. Whereas hydroxypropylcellulose (MS*=3) is soluble in both water and alcohol, L-HPC (MS*=0.2-0.4) swells in water and is insoluble. L-HPC is used as a binder and a disintegrant for solid dosage forms. It was brought onto the market in 1977, and then listed in the JP in 1986, in the NF in 1990 and in the EP in 2016. This product exhibits a wide range of compatibility with many active substances. It is a suitable binder and disintegrant for a formulation study.

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L-HPC GRADE LH21

L-HPC GRADE LH21 is a low-substituted hydroxypropyl ether of cellulose within a small portion of the hydroxypropyl groups in the glucose unit. Whereas hydroxypropylcellulose (MS*=3) is soluble in both water and alcohol, L-HPC (MS*=0.2-0.4) swells in water and is insoluble. L-HPC is used as a binder and a disintegrant for solid dosage forms. It was brought onto the market in 1977, and then listed in the JP in 1986, in the NF in 1990 and in the EP in 2016. This product exhibits a wide range of compatibility with many active substances. It is a suitable binder and disintegrant for a formulation study.

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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.

BELCOLADE ORIGINS DARK UGANDA 80% CACAO-TRACE ORGANIC 4016551

The organic Trinitario beans, perfectly fermented according to the Cacao-Trace standards, unveil their very authentic and stunning flavour profile in this unique and distinctive sustainable and organic dark chocolate, offering a deep and long-lasting roasted cocoa intensity.

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BELCOLADE ORIGINS MILK VIETNAM 45% CACAO-TRACE 4004760

Experience the unexpected full potential in this unique 45% milk chocolate from the Trinitario cocoa bean in Vietnam's Mekong Delta Region. This region's terroir is ideal for cultivating Trinitario cocoa and the soil's low pH lend the cocoa its delicious acidic bite.

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