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Layanan Pengaduan Konsumen

(Business Unit Performance Materials, Sales Support Team)

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+62 21 2988 8557

[email protected]

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

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Category

食品與飲料成分 (39)

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Beverage & Dairy (9)

Confectionery & Bakery (27)

Processed Food & Food Service (15)

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Bread, Cakes & Pastries, Frozen Dough (12)

Physical Form

Granules (2)

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Paste (1)

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Emulsifier (34)

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GMP (1)

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HALAL, JAKIM, MUI (5)

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FSSC (32)

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Emulpals® 116

Emulpals® 116 is an all vegetable, non-gmo activated cake emulsifier. A combination of fast aeration and safe performance makes Emulpals® 116 the perfect efficient choice. Emulpals® 116 is an all-round product that can be applied in a variety of cake products, e.g. sponge cakes, Swiss rolls, pound cakes, household mixes etc. where all the ingredients can be added at once.
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Palsgaard® ArtisanIce 997

Palsgaard® ArtisanIce 997 is a mixture of vegetable hydrocolloids. It is espacially developed for use in Arabic type ice cream.
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Palsgaard® AMP 4458

Emulpals® 116 is an all-round product that can be applied in a variety of cake products, e.g. sponge cakes, Swiss rolls, pound cakes, household mixes etc. where all the ingredients can be added at once. Palsgaard®AMP 4458 is specially designed to reduce the Casson plastic viscosity and yield value in chocolate- and compound products, and represents a new generation of very efficient Ammonium Phosphatides.
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Palsgaard® PGPR 4190

Palsgaard® PGPR 4190 is a polyglycerol polyricinoleate (PGPR) with unique functional properties. Palsgaard® PGPR 4190 is specially designed to reduce the Casson yield value and plastic viscosity in chocolate and compound products. As Palsgaard® PGPR 4190 is mainly reducing the yield value it is usually used in combination with ammonium phosphatide (Palsgaard® AMP 4455) or lecithin to achieve optimal results. The unique functionality enables production of very low-fat chocolates.
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