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| Product | Description | |
|---|---|---|
| DVS Beverage Starter Cultures | There are two main lactic acid bacteria used in making homemade and catering yogurt. Usually L. bulgaricus and S. thermophilus are added at a ratio of 1:1. Other types have additional strains of bacteria, which affect the taste and potential health benefits of the curd. Group: Others. Synonyms: DVS Beverage Starter Cultures. DVS Beverage Starter Cultures. Cat No: PRBT-010. |  |
| Dipotassium phosphate | Dipotassium hydrogen phosphate is a potassium salt that is the dipotassium salt of phosphoric acid. It has a role as a buffer. It is a potassium salt and an inorganic phosphate. CAS No. 7758-11-4. Product ID: PE-0665. Molecular formula: K2HPO4. Category: Buffer agent. Product Keywords: Excipients for Sustained & Controlled Release Materials; Dipotassium phosphate; PE-0665; Buffer agent; K2HPO4; 7758-11-4. Standard: CP. Color: White. EC Number: 231-834-5. Physical State: Solid. Solubility: H2O: 1 M at 20 °C, clear, colorless. Storage: Store at +5°C to +30°C. Applications: Dipotassium phosphate as a food additive, dipotassium phosphate is used in imitation dairy creamers, dry powder beverages, mineral supplements, and starter cultures. It functions as an emulsifier, stabilizer and texturizer; it also is a buffering agent, and chelating agent especially for the calcium in milk products. Boiling Point: 340 °C. Density: 2,44 g/cm3. Product Description: Dipotassium phosphate as a food additive, dipotassium phosphate is used in imitation dairy creamers, dry powder beverages, mineral supplements, and starter cultures. It functions as an emulsifier, stabilizer and texturizer; it also is a buffering agent, and chelating agent especially for the calcium in milk products. |  |
| Lactobacillus Casei Certificated with Star-K Kosher | Lactobacillus Casei Certificated with Star-K Kosher. L. casei LC89 was isolated from yoghurt. It helps maintain a balance of 'goodbacteria' needed to prevent the growth of harmful bacteria in the stomach andintestines. Also it has the function of deterring diabetes. And it is a type ofbacteria that helps protect the human body from disease and illness byrestricting the growth of various types of harmful bacteria that causeinfection and be detrimental to an individual's health. Lactobacilluscasei is gram-positive, facultatively anaerobic,non-motile and non-spore-forming, rod-shaped bacteria. Applications: Lactobacillus casei has application as human probiotics (health-promoting liveculture), as acid-producing starter cultures for milk fermentation, and asspecialty cultures for the intensification and acceleration of flavordevelopment in certain bacterial-ripened cheese varieties. Group: Others. Synonyms: Lactobacillus Casei Certificated with Star-K Kosh. Purity: >90%. Activity: o 300 billion (3.00E+11) CFU/gm; o Overage provided. Stability: 24 Months. Appearance: White To Light Yellow-Colored, Free-Flowing Powder. Storage: Recommend storage at refrigeration (4 °C) or frozen temperature (-18 °C) in original, sealed package until processed. Lactobacillus Casei Certificated with Star-K Kosher; Lactobacillus Casei. Cat No: PRBT-014. | |
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