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Notice for Indonesia Customers Only  View details
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Customer Support
Layanan Pengaduan Konsumen, PT DKSH Indonesia,

(Business Unit Performance Materials, Sales Support Team)

Address

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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We have found 15 items.

Filter ingredients that promote sustainability with this button.
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CREAMBASE CONCENTRATE 2.30080

Creambase concentrate is liquid crème, cloudy, viscous and the odour and taste are cream and milk. Only for industrial use in foodstuff. Not for direct consumption.

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COCONUT CREAM 24% FAT

COCONUT CREAM 24% FAT Coconut milk is pressed directly from fresh coconut meat. Product is processed using advanced UHT-Technology to preserve the refreshing quality and flavor of natural coconut milk.The product is suitable for direct use or processing of food and drink.

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GUM POLISH C - COCONUT & CARNAUBA 8.83531

GUM POLISH C - COCONUT & CARNAUBA 8.83531 All types of moulded gums and jellies have one thing in common: they require a final surface treatment to ensure that the individual pieces will not stick together in the packaging. This is achieved by the application of Gum Polishes which are dispersions of natural waxes in highly stable and sustainable vegetable oils. Besides keeping the pieces separated throughout their entire shelf life, they also provide a brilliant appearance of the gums and jellies which in turn enhances the freshness and flavour of the confectionery.

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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.
CONFECTIONERY GLAZE C (CONTAINS E904)

Glazing agent from shellac that can be used to give a protective, glossy coating to candies, jelly beans etc. Also it could prevent the food product from drying out by forming a layer impermeable to moisture.
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