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Layanan Pengaduan Konsumen, PT DKSH Indonesia,

(Business Unit Performance Materials, Sales Support Team)

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Gedung AIA Central, Level 39, Jl. Jend. Sudirman Kav. 48A, Jakarta Selatan, Indonesia

+62 21 2988 8557

[email protected]

Direktorat Jenderal Perlindungan Konsumen dan Tertib Niaga Kementerian Perdagangan Republik Indonesia
0853 1111 1010

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Ingrédients agroalimentaires (13)

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Patisserie et boulangerie (10)

Plats préparés et Foodservice (13)

Produits laitiers et boissons (10)

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LACTOSAN (13)

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Powder (13)

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Arôme et modulation d’arôme (3)

Exhausteur de goût (3)

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LACTOSAN CHEESE POWDER TYPE 131209

FROMAGE LACTOSAN EN POUDRE DE TYPE 131209 est un cheddar moyennement affiné coloré, pasteurisé et séché par pulvérisation et une gamme d’autres fromages en poudre. FROMAGE LACTOSAN EN POUDRE TYPE 131209 est 100% pur avec des sels émulsifiants. FROMAGE LACTOSAN EN POUDRE TYPE 131209 ajoute de la saveur et améliore la sensation en bouche de diverses applications alimentaires.
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LACTOSAN CHEESE POWDER TYPE 130215

FROMAGE LACTOSAN EN POUDRE DE TYPE 130215 est une poudre de cheddar moyen et de fromage bleu non coloré, pasteurisé et séché par pulvérisation. FROMAGE LACTOSAN EN POUDRE TYPE 130215 est 100 % pur avec des sels émulsifiants. TYPE DE POUDRE DE FROMAGE LACTOSAN 130215 ajoute de la saveur et améliore la sensation en bouche de diverses applications alimentaires.
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LACTOSAN NCB TYPE 350

LACTOSAN NCB TYPE 350 ou Lactosan Natural booster culinaire Type 350 est un ingrédient 100% naturel issu de fromages bien affinés avec une teneur élevée en composants aromatiques dérivés des protéines de lait et de la matière grasse du lait. LACTOSAN NCB TYPE 350 est un excellent exhausteur de goût polyvalent grâce à son excellent profil de saveur.
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LACTOSAN CHEESE POWDER TYPE 133215

FROMAGE LACTOSAN EN POUDRE TYPE 133215 est un cheddar moyennement affiné non coloré, pasteurisé et séché par pulvérisation et une gamme d’autres fromages en poudre. FROMAGE LACTOSAN EN POUDRE TYPE 133215 est 100 % pur avec des sels émulsifiants. Il ajoute de la saveur et améliore la sensation en bouche de diverses applications alimentaires.
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