Product Catalogue
Ingredients open for quotation
Every product page lists application, packaging, minimum order and origin details. If the ingredient you need is not listed, ask us through the contact form.
Spice
10 products
Spice
Garlic Powder
Garlic powder is made by drying and milling garlic cloves, giving formulations a measurable, repeatable garlic note without fresh-garlic preparation. Its low moisture lets it disperse evenly in dry mixes and deliver uniform flavour in sauces, soups, marinades and processed meat. PERDIST evaluates wholesale garlic powder requests by particle size (typically 80–100 mesh), colour, moisture and microbiological specification, and shares the supplier's specification and certificate of analysis with the quotation. For wholesale garlic powder enquiries PERDIST takes the expected particle size, moisture and aroma strength and proposes a suitable lot; a sample and the batch analysis document are shared with the quotation. Packaging, pallet layout and the delivery plan follow your production schedule. For repeat orders the stock cycle is planned together so the specification stays consistent.
Spice
Onion Powder
Onion powder is produced by finely milling dried onion and gives dry mixes a uniform onion note. It is used in instant soups, powdered sauces, seasoning blends, snack coatings and processed meat formulations without the water and preparation burden of fresh onion. PERDIST compares particle size, colour (light yellow-beige), moisture and microbiological values against the supplier specification for wholesale onion powder requests and forwards the documents with the quotation. For wholesale onion powder the expected colour, particle distribution and moisture are agreed before the quotation, and a sample with the analysis document is shared at the start. For dry-blend producers the pack size and delivery frequency follow the production plan. The quotation is issued together with quantity, packaging and delivery terms.
Spice
Black Pepper
Black pepper (Piper nigrum) is dried from unripe berries and is the most widely used spice in the world; piperine gives its heat and volatile oils its aroma. In industrial production it is used whole, cracked or ground in cured and cooked meat products, seasoning blends, sauces and ready meals. PERDIST compares wholesale black pepper requests by piperine content, bulk density (g/l), moisture, grind size and foreign matter, and presents options from common origins such as Vietnam, Brazil and India with their documents in the quotation. For wholesale black pepper PERDIST prepares the quotation from your choice of whole, cracked or ground material, the particle size and the aroma expectation. The batch analysis document and a sample are shared, and packaging and delivery follow your production calendar. For ground pepper the shipments can be planned to keep the stock cycle short and the aroma fresh.
Spice
White Pepper
White pepper is produced by soaking ripe pepper berries to remove the outer skin and drying the inner seed. It is lighter in colour and less aromatic than black pepper but keeps a pronounced heat, which is why it is chosen for white sauces, cream-based soups, mayonnaise, potato products and light-coloured meat products where dark specks are unwanted. PERDIST compares piperine, moisture, colour and grind size against the supplier specification for wholesale white pepper requests and offers whole and ground options with their documents. For wholesale white pepper the colour and particle expectations of light-coloured products are taken up front, and a sample with the analysis document accompanies the quotation. Packaging options and the delivery plan follow your line. For repeat orders the shipment programme is planned together so the specification stays the same.
Spice
Cumin Powder
Cumin powder is milled from cumin seeds (Cuminum cyminum) and its warm, earthy aroma makes it a core component of fermented sausages, meatball mixes, kebab seasonings and seasoning blends. The ground form gives even distribution and quick flavour release in mixes. PERDIST compares volatile oil content, moisture, ash and grind size against the supplier specification for wholesale cumin powder requests and presents options from common origins such as Türkiye, India and Syria with their documents. For wholesale ground cumin PERDIST proposes a lot against your volatile-oil expectation, moisture and fineness; a sample and the batch document go out with the quotation. For meat and seasoning producers the packaging and delivery frequency follow the production plan. Where aroma consistency matters, repeat shipments can be planned on the same specification.
Spice
Cumin Seeds
Cumin seeds are cleaned, dried whole seeds that keep their aroma far longer than the ground form and let the manufacturer mill or roast to its own fineness. They are chosen by spice processors, plants preparing meat and seasoning blends, and bakery and snack producers. PERDIST compares cleanliness (purity ≥ 99%), volatile oil, moisture and foreign matter against the supplier specification for wholesale cumin seed requests and offers machine-cleaned, sieved options with their documents. For wholesale cumin seed the expectations on foreign matter, moisture and seed size are taken before the quotation, and a sample with the analysis document is shared. For producers with their own grinding line, packaging and delivery follow the plant capacity. As volumes grow, deliveries can be split into scheduled lots.
Spice
Dried Thyme
Dried thyme is obtained by drying and sieving harvested leaves; its thymol and carvacrol content gives an intense, warm aroma. It is widely used in meat marinades, pizza and pasta sauces, bakery products, olive and cheese applications and seasoning blends. Türkiye is one of the largest exporters of dried thyme and oregano. PERDIST compares leaf size (sieve fraction), stem ratio, volatile oil, moisture and colour against the supplier specification for wholesale thyme requests and offers steam-treated grades with their documents. For wholesale thyme PERDIST proposes a lot from your choice of leaf or rubbed material, leaf size and aroma expectation; a sample and the batch document accompany the quotation. For sauce, bakery and seasoning producers, packaging and delivery frequency are set together. Shipment and stock cycles are planned so colour and aroma are preserved.
Spice
Dried Parsley
Dried parsley is made by drying fresh leaves at low temperature and sieving them, adding green colour and a fresh herb note to formulations. It is used in instant soups, powdered sauces, potato and pasta products, meatball mixes, salad dressings and decorative toppings. PERDIST compares leaf size, colour vividness, moisture, stem ratio and microbiological values against the supplier specification for wholesale dried parsley requests and forwards the documents with the quotation. For wholesale dried parsley the cut size, colour and moisture expectations are agreed before the quotation, and a sample with the analysis document is shared. For soup and sauce producers the packaging and delivery plan follow the production calendar. Where colour consistency matters, repeat shipments can be planned on the same specification.
Spice
Red Chili Powder
Red chili powder is milled from dried red peppers (Capsicum annuum / frutescens); capsaicin provides the heat and capsanthin the red colour. It is used for both pungency and colour in fermented sausage, kebab and döner seasonings, hot sauces, snack coatings, seasoning blends and ready meals. PERDIST compares heat level (SHU), colour value (ASTA), moisture, grind size and aflatoxin/pesticide analyses against the supplier specification for wholesale chili powder requests and offers different heat grades with their documents. For wholesale chili powder PERDIST proposes a lot against your colour strength and heat range; a sample and the batch analysis document go out with the quotation. Packaging and delivery follow your line. For repeat orders the same specification is tracked so colour and heat stay consistent.
Spice
Onion Granules
Onion granules are dried onion broken to a 1–3 mm granule instead of a powder, chosen where visible onion pieces and slower flavour release are wanted in the finished product. They are used in instant soups, sauce and marinade mixes, bread and cracker toppings, snack seasonings and meat products. PERDIST compares granule size (sieve analysis), colour, moisture and microbiological values against the supplier specification for wholesale onion granule requests and offers toasted and untoasted options with their documents. For wholesale onion granules the granule size, colour and moisture expectations are taken up front, and a sample with the analysis document accompanies the quotation. For meat and seasoning producers, packaging options and delivery frequency are planned together. For repeat orders the stock cycle is arranged so the specification stays consistent.
Fibre
4 products
Fibre
Pea Fiber
Pea fibre is a functional plant fibre obtained from the hull (outer fibre) or inner fibre of yellow peas, with neutral taste, light colour and high water-holding capacity. It works as a water and fat binder in meat and meat-alternative products, as a fibre enricher and moisture retainer in bakery and as a structuring agent in gluten-free products, helping reduce the load of phosphates and some hydrocolloids in clean-label formulations. PERDIST compares total dietary fibre, water-holding capacity (WHC), particle size, colour and microbiological values against the supplier specification for wholesale pea fibre requests and offers inner and outer fibre grades with their documents. For wholesale pea fiber PERDIST proposes a lot from your water-binding expectation, particle size and application; a sample and the technical data sheet accompany the quotation. For meat and bakery producers the packaging and delivery plan follow the production calendar. A small sample quantity can be arranged for trial runs.
Fibre
Cellulose Fiber
Cellulose fibre is a tasteless, odourless, white functional fibre purified from plant cell walls (usually wood or plant sources). Grades with 90–200 micron fibre length are used for water binding, bulking and texture control in meat and bakery products, for anti-caking in shredded cheese and for fibre enrichment in low-calorie and high-fibre products. It holds several times its weight in water and improves cooking yield. PERDIST compares fibre length, cellulose purity, water-holding capacity, whiteness and microbiological values against the supplier specification for wholesale cellulose fibre requests and offers different fibre lengths with their documents. For wholesale cellulose fiber PERDIST proposes a lot from your preferred fineness and water-binding expectation; a sample and the technical sheet accompany the quotation. For meat, bakery and cheese producers, packaging and delivery follow the production calendar. Different fineness grades can be compared in trial runs.
Fibre
Citrus Fiber
Citrus fibre is a functional fibre obtained from the peel and pulp left after juicing citrus fruits such as orange and lemon; its natural pectin and cellulose give high water- and fat-binding capacity. It is considered as a replacement for emulsifiers, stabilisers and some hydrocolloids in clean-label formulations and is used in meat products, bakery, sauces and dressings, dairy, ice cream, juices and beverages. PERDIST compares dietary fibre content, water-holding and oil-binding capacity, particle size, colour and microbiological values against the supplier specification for wholesale citrus fibre requests and offers activated and standard grades with their documents. For wholesale citrus fiber the water and oil binding expectations, the activation method and the application are taken before the quotation, and a sample with the technical sheet is shared. For sauce, filling and meat producers, packaging and delivery frequency are planned. Trial support is provided for clean-label recipes.
Fibre
Wheat Fiber
Wheat fibre is a neutral-tasting, light-coloured functional fibre purified from the cellulose-rich part of wheat straw and bran. Its high water-holding capacity and fibrous structure keep bread and bakery fresh and raise fibre content, while in sausages, meatballs and processed meat it binds water and fat and improves cooking yield. PERDIST compares dietary fibre content, fibre length, water-holding capacity, residual gluten, colour and microbiological values against the supplier specification for wholesale wheat fibre requests and offers different fibre lengths with their documents. For wholesale wheat fiber PERDIST proposes a lot from the fiber length, water-holding value and application; a sample and the technical sheet accompany the quotation. For bread, bakery and meat producers, packaging and delivery follow the production calendar. The gluten declaration follows the product documents.
Protein
8 products
Protein
Pumpkin Seed Protein
Pumpkin seed protein is a plant protein powder with a typical 60–65% protein content, produced by milling and sieving the press cake left after cold pressing pumpkin seeds. Free of soy, gluten and dairy, with a mild nutty taste and a profile rich in iron, magnesium and zinc, it is chosen for protein blends, sports nutrition, plant-based milks and breakfast products. PERDIST compares protein content, fat, particle size, colour and microbiological values against the supplier specification for wholesale pumpkin seed protein requests and offers organic and conventional options with their documents. For wholesale pumpkin seed protein the protein content, particle fineness and colour expectations are taken before the quotation, and a sample with the analysis document is shared. For bar, granola and beverage producers, packaging and delivery frequency follow the production plan. Sample support is provided for recipe trials.
Protein
Pea Protein
Pea protein is a plant protein isolate with a typical protein content of 80% and above, obtained from yellow peas (Pisum sativum) by wet extraction and isoelectric precipitation. As an alternative to soy and gluten, with good emulsifying and gelling properties, it is one of the most widely used plant proteins in meat alternatives, plant-based milks and beverages, protein bars, sports nutrition and bakery formulations. PERDIST compares protein content, solubility, flavour profile, particle size, sodium and microbiological values against the supplier specification for wholesale pea protein requests and offers beverage and meat-alternative grades with their documents. For wholesale pea protein PERDIST proposes a lot from your choice of isolate or concentrate, the protein content and the functional expectation; a sample and the technical sheet accompany the quotation. For plant-based meat and beverage producers, packaging and delivery follow the production calendar. Samples and technical support are provided for formulation trials.
Protein
Rice Protein
Rice protein is a plant protein powder with a typical 80% protein content, produced from brown or white rice by enzymatic hydrolysis and filtration that separates the starch. Because it contains no gluten, soy, dairy or nuts it is used in hypoallergenic formulations, and its easy digestibility and neutral taste suit protein powders, protein bars, supplement products, bakery and breakfast products. PERDIST compares protein content, particle fineness, solubility, heavy metal and microbiological analyses against the supplier specification for wholesale rice protein requests and offers organic and conventional options with their documents. For wholesale rice protein the protein content, taste profile and particle expectations are agreed up front, and a sample with the analysis document accompanies the quotation. For sports nutrition and beverage producers, packaging and delivery frequency are planned together. Supply can be combined with products that complete the amino-acid profile.
Protein
Textured Wheat Protein
Textured wheat protein (TWP) is a dry plant protein product made by extruding wheat gluten into a fibrous, meat-like structure. Rehydrated in water it gains a chewy, fibrous texture and is used in place of meat in plant-based burgers, meatballs, döner and sausage alternatives, ready meals and fillings, or as an extender in meat products. PERDIST compares protein content, piece size (mince, chunk, slice), rehydration ratio, colour and microbiological values against the supplier specification for wholesale textured wheat protein requests and offers different sizes and colours with their documents. For wholesale textured wheat protein PERDIST proposes a lot from the piece size, hydration behaviour and application; a sample and the technical sheet accompany the quotation. For plant-based meat producers the packaging and delivery plan follow the production calendar. The gluten declaration is stated clearly in the product documents.
Protein
Egg White Powder
Egg white powder (albumen powder) is produced by spray-drying pasteurised egg white; it typically contains 80% protein or more and has high foaming and gelling capacity. Compared with liquid egg white it offers long shelf life, easy dosing and microbiological safety, and is used in confectionery and meringue products, bakery, protein bars, sports nutrition, as a binder in meat products and in pasta formulations. PERDIST compares protein content, foaming capacity, gel strength, pH, Salmonella analysis and origin documents against the supplier specification for wholesale egg white powder requests and offers high-gel and high-whip grades with their documents. For wholesale egg white powder the whipping performance, gel strength and microbiological expectations are agreed before the quotation, and the analysis document with a sample is shared. For confectionery, surimi and meat producers, packaging and delivery follow the production calendar. The allergen declaration is stated clearly in the product documents.
Protein
Egg Yolk Powder
Egg yolk powder is produced by spray-drying pasteurised egg yolk; its natural lecithin makes it a strong emulsifier and its high fat and carotenoid content gives colour and flavour. It is used in mayonnaise and sauce production, ice cream and cream powders, bakery, pasta, instant soups and nutrition products without the storage and hygiene issues of fresh yolk. PERDIST compares fat and protein content, colour value, solubility, Salmonella analysis and origin documents against the supplier specification for wholesale egg yolk powder requests and offers standard and sugar/salt-stabilised options with their documents. For wholesale egg yolk powder PERDIST proposes a lot against your emulsion performance, colour and fat expectations; the analysis document and a sample accompany the quotation. For mayonnaise, sauce and bakery producers, packaging and a cold-chain delivery plan are arranged. The allergen declaration is stated clearly in the documents.
Protein
Whole Egg Powder
Whole egg powder is produced by spray-drying pasteurised whole egg (white and yolk together) and delivers the functions of fresh egg (binding, emulsifying, leavening, colour) in a dry, long-life, easily dosed form. It is used in cake, biscuit, waffle and croissant mixes, pasta and noodles, instant omelette and breakfast products, as a binder in meat products and in mayonnaise production. PERDIST compares protein and fat content, solubility, colour, Salmonella analysis and origin documents against the supplier specification for wholesale whole egg powder requests and forwards the documents with the quotation. For wholesale whole egg powder the rehydration ratio, functional expectations and microbiological criteria are taken before the quotation, and the analysis document with a sample is shared. For bakery and dry-mix producers, packaging and delivery frequency follow the production plan. The allergen declaration appears in the product documents.
Protein
Egg Membrane Powder
Egg membrane powder is made by separating the inner membrane from the eggshell, drying and milling it; it naturally contains collagen, elastin, hyaluronic acid and glycosaminoglycans. It is used at low dosages in dietary supplements, functional beverages and capsule/tablet formulations, above all for joint health and skin support products. PERDIST compares protein and collagen content, particle fineness, solubility, microbiological and heavy metal analyses against the supplier specification for wholesale egg membrane powder requests and offers hydrolysed and standard grades with their documents. For wholesale egg membrane powder PERDIST proposes a lot from the particle fineness, purity and intended use; the analysis document and a sample accompany the quotation. For supplement producers the packaging and delivery plan follow the production calendar. The allergen declaration and compliant labelling are reviewed at quotation stage.
Starch
4 products
Starch
Rice Starch
Rice starch is a native starch separated from the rice grain and has the smallest granule size of all starches (2–8 microns). This fine structure gives a smooth, creamy texture and neutral taste, and it is used in light-coloured dairy products, desserts, convenience foods, sauces, bakery and dusting coatings. It is a candidate to replace modified starches in clean-label formulations. PERDIST compares starch purity, moisture, viscosity behaviour, residual protein and microbiological values against the supplier specification for wholesale rice starch requests and offers gluten-free-declared options with their documents. For wholesale rice starch the viscosity expectation, moisture and application are taken before the quotation, and a sample with the analysis document is shared. For dairy dessert, sauce and gluten-free producers, packaging and delivery frequency follow the production plan. Repeat shipments are planned on the same specification.
Starch
Potato Starch
Potato starch is a native starch separated from the potato tuber; its large granules (15–100 microns) gelatinise at low temperature and deliver high viscosity. With its neutral taste, clear gel and strong water-binding capacity it is used in meat products, instant soups and sauces, noodles and pasta, bakery, snacks and gluten-free products. PERDIST compares starch purity, moisture, viscosity (Brabender/RVA), sulphur dioxide residue and microbiological values against the supplier specification for wholesale potato starch requests and offers food-grade, non-GMO options with their documents. For wholesale potato starch PERDIST proposes a lot against your viscosity, whiteness and moisture expectations; a sample and the batch document accompany the quotation. For meat, sauce and gluten-free bakery producers, packaging and delivery are arranged together. At higher volumes the delivery programme can be split into lots.
Starch
Modified Corn Starch
Modified corn starch is corn starch made resistant to process conditions by physical or chemical treatment (cross-linking, stabilisation, pre-gelatinisation). It keeps its viscosity under high temperature, acidic conditions, intensive mixing and freeze-thaw cycles, and is used in ready sauces, ketchup and mayonnaise, frozen foods, dairy desserts, instant soups, meat products and bakery fillings. PERDIST compares modification type (E1412, E1414, E1422, E1442 etc.), viscosity profile, gelatinisation temperature, moisture and microbiological values against the supplier specification for wholesale modified corn starch requests and offers the grade suited to your application with its documents. For wholesale modified corn starch the process conditions, target viscosity and modification type are assessed before the quotation, and a sample with the technical sheet is shared. For sauce, filling and frozen-food producers, packaging and delivery frequency follow the production calendar. The E number needed for labelling is stated in the quotation.
Starch
Modified Wheat Starch
Modified wheat starch is wheat starch made resistant to process conditions by cross-linking or stabilisation; it keeps the neutral taste and soft texture typical of wheat while limiting viscosity loss during heat treatment, mixing and cold storage. It is used in bakery fillings, creams and custards, ready sauces, frozen pastry, meat products and instant soups. PERDIST compares modification type, viscosity profile, residual gluten, moisture and microbiological values against the supplier specification for wholesale modified wheat starch requests and offers the grade suited to your application with its documents. For wholesale modified wheat starch the target viscosity, process conditions and modification type are assessed before the quotation, and a sample with the technical sheet is shared. For pastry and filling producers, packaging and delivery frequency are planned. The gluten declaration and the E number appear in the product documents.
Processing Aids
3 products
Processing Aids
Transglutaminase
Transglutaminase (TG) is a food enzyme that forms cross-links between glutamine and lysine residues in proteins; it is used to bind meat pieces, improve slice strength and water holding in sausages and meat products, raise gel strength in surimi and fish products, improve texture in yoghurt and cheese, and bind plant-based meat alternatives. Commercial preparations are usually standardised with maltodextrin or protein carriers. PERDIST compares enzyme activity (U/g), carrier composition, application grade (meat, dairy, plant-based), microbiological and allergen statements against the supplier specification for wholesale transglutaminase requests and offers the preparation suited to your application with its documents. For wholesale transglutaminase PERDIST proposes a lot with its activity value, application and recommended usage range; a sample and the technical sheet accompany the quotation. For meat, fish and dairy producers a cold-chain delivery plan is arranged. Packaging and storage conditions are planned together so enzyme activity is preserved.
Processing Aids
Potassium Sorbate
Potassium sorbate (E202) is the potassium salt of sorbic acid; a highly water-soluble, tasteless and odourless food preservative. It effectively suppresses yeast and mould growth in products below pH 6.5 and is used in cheese and dairy, bakery and pastry, juices and beverages, sauces, pickles and brined products, dried fruit and confectionery. PERDIST compares purity (≥ 99%), form (granular or powder), solubility, heavy metal analyses and food-grade documents against the supplier specification for wholesale potassium sorbate requests and offers FCC/E.P. grade options with their documents. For wholesale potassium sorbate the purity, the choice of granules or powder and the application pH are taken before the quotation, and the analysis document with a sample is shared. For cheese, beverage and bakery producers, packaging and delivery follow the production calendar. The regulatory usage limits are flagged at quotation stage.
Processing Aids
Ascorbic Acid
Ascorbic acid (E300, vitamin C) is a water-soluble vitamin used in foods as an antioxidant, colour protector, flour improver and nutrient fortifier. It prevents oxidation and colour loss in juices and beverages, strengthens dough structure in bakery, accelerates the curing reaction with nitrite in meat products and serves as a vitamin C source in supplements and functional foods. PERDIST compares purity (≥ 99%), particle size (fine powder or granular), coating, heavy metal analyses and pharmacopoeia/food-grade documents against the supplier specification for wholesale ascorbic acid requests and offers the grade suited to your application with its documents. For wholesale ascorbic acid PERDIST proposes a lot from your choice of crystals or powder, the purity and the application; the analysis document and a sample accompany the quotation. For bakery, beverage and meat producers, packaging and delivery frequency are planned. Shipment conditions that protect it from light and moisture are assessed together.
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