BINDER 1.0 is an odorless powder and gelling agent which is particularly suited to improving texture and overall appearance of meat and fish, as well as other food products, such as vegetables and fruit etc. Based on alginates and calcium, it is easy to a...view more
BINDER 1.0 is an odorless powder and gelling agent which is particularly suited to improving texture and overall appearance of meat and fish, as well as other food products, such as vegetables and fruit etc. Based on alginates and calcium, it is easy to apply and can be used in a wide array of production processes. This product can be used to reduce the fat content in a product or substitute animal (saturated) fat for vegetable (unsaturated) fat. view less
Binder 2.0 is an odorless powder and gelling agent which is particularly suited to improving texture and overall appearance of meat and fish, as well as other food products, such as vegetables and fruit etc. Based on alginates and calcium, it is easy to a...view more
Binder 2.0 is an odorless powder and gelling agent which is particularly suited to improving texture and overall appearance of meat and fish, as well as other food products, such as vegetables and fruit etc. Based on alginates and calcium, it is easy to apply and can be used in a wide array of production processes. Binder 2.0 can be used to reduce the fat content in a product or substitute animal (saturated) fat for vegetable (unsaturated) fat. Binder 2.0 has similar properties as Binder 1.0 but with a higher gel strength and faster reaction. view less
DS-Soya PC100 is a high purity-phosphatidylcholine product (PC >94%). DS-Soya PC100 can be used as an emulsifier and a liposomal delivery carrier for various foods and nutraceutical. Owing to its particular chemical properties and biocompatibilities, it w...view more
DS-Soya PC100 is a high purity-phosphatidylcholine product (PC >94%). DS-Soya PC100 can be used as an emulsifier and a liposomal delivery carrier for various foods and nutraceutical. Owing to its particular chemical properties and biocompatibilities, it will improve the stability of the products. view less
DS-Soya PC50IP includes more than 45% phosphatidylcholine (PC) with other phospholipids fractions from Non-GMO certified soybean. Phosphatidylcholine (Lecithin) structurally has amphipathic nature with water-like polar head and non-polar tail. As a natur...view more
DS-Soya PC50IP includes more than 45% phosphatidylcholine (PC) with other phospholipids fractions from Non-GMO certified soybean. Phosphatidylcholine (Lecithin) structurally has amphipathic nature with water-like polar head and non-polar tail. As a natural emulsifier, DS-Soya PC50IP allows it to be successfully used to improve stability of products such as infant food, transparent beverage and hard/softgel capsule. view less
DS-Soya PC60IP includes more than 55% phosphatidylcholine (PC) with other phospholipids fractions from Non-GMO certified soybean. While serving as an essential building block for cellular membrane, amphipathic nature of phosphatidylcholine allows it to be...view more
DS-Soya PC60IP includes more than 55% phosphatidylcholine (PC) with other phospholipids fractions from Non-GMO certified soybean. While serving as an essential building block for cellular membrane, amphipathic nature of phosphatidylcholine allows it to be successfully used to improve product stability. DS-Soya PC60IP will ensure its compatibility and effectiveness as a emulsifier in various foods. view less
DS-SUN PC50 is lecithin derived from sunflower seed, which is surely 100% Non-GMO resources. It is Kosher compliant. 50% of PC is included and it is used in various food and cosmetics application.
DS-SUN PC65 includes more than 63% of phosphatidylcholine (PC) with other phospholipids fractions from Sunflower seed which is Non-GMO and soy allergen free. While serving as an essential building block for cellular membrane, amphipathic nature of phospha...view more
DS-SUN PC65 includes more than 63% of phosphatidylcholine (PC) with other phospholipids fractions from Sunflower seed which is Non-GMO and soy allergen free. While serving as an essential building block for cellular membrane, amphipathic nature of phosphatidylcholine allows it to be successfully used to improve product stability. DS-SUN PC65 will ensure its compatibility and effectiveness as a stabilizer and surfactant in various foods. view less
Gum acacia is an exudation, coming from the Acacia trees. This natural product is obtained by the incision of the stems and branches of the Acacia.It is commonly known as E414 in the food industry. Other commonly used names for the gum acacia across the i...view more
Gum acacia is an exudation, coming from the Acacia trees. This natural product is obtained by the incision of the stems and branches of the Acacia.It is commonly known as E414 in the food industry. Other commonly used names for the gum acacia across the industry: Gum Acacia, Gum Arabic, Acacia Fiber. This natural product is multi-functional. It can be used in food industry, in the Pharmaceutical and cosmetic industries or for technical needs. It is natural, healthy and without any negative impact for our Health. This additive is practically colourless, odourless and tasteless. view less
Gum Karaya (gum sterculia) is the gum-exudation, hardened by air, obtained by the incision of the stems and branches of Sterculia Urens and others species of the Sterculiaceae family (Tomentosa, Setigera). The harvesting areas are mostly situated in west ...view more
Gum Karaya (gum sterculia) is the gum-exudation, hardened by air, obtained by the incision of the stems and branches of Sterculia Urens and others species of the Sterculiaceae family (Tomentosa, Setigera). The harvesting areas are mostly situated in west Africa and India. Gum Karaya is a high molecular-weight acelytated polysaccharide composed of galactose, rhamnose, glucuronic and galacturonic acids.
The molecular weight is between 5 000 000 and 8 000 000. Gum Karaya of superior grades comes in tears of variable sizes , pale yellow, pearly, translucent and striated. Average grades have a yellow or pink colour, while low grades are brown. Gum Karaya may be used in oil in water emulsions, encapsulations, as a thickener - stabilizer in soft drinks and as a thickener, fibre enrichment, fat replacer and stabilizer in dairy products. view less
Plenish® is fully refined, bleached, and deodorized high oleic soybean oil. It is derived from high oleic soybeans, containing 75 percent oleic acid, compared to 22 percent found in traditional soybeans. In addition, the oil contains less than 3 percent l...view more
Plenish® is fully refined, bleached, and deodorized high oleic soybean oil. It is derived from high oleic soybeans, containing 75 percent oleic acid, compared to 22 percent found in traditional soybeans. In addition, the oil contains less than 3 percent linolenic acid versus eight percent in traditional soybeans, and a 20 percent reduction in saturated fats. Plenish® high oleic soybean oil maintains excellent stability and its unique fatty acid profile makes it a healthy, 0g trans fat choice when a liquid vegetable oil is preferred for frying and food applications. view less
Probind BF is a transglutaminase enzyme that is designed to improve the physical properties of beef products. The strong binding occurs by cross-linking of protein molecules. This product can be cooked or frozen without losing shape or texture. Probind BF...view more
Probind BF is a transglutaminase enzyme that is designed to improve the physical properties of beef products. The strong binding occurs by cross-linking of protein molecules. This product can be cooked or frozen without losing shape or texture. Probind BF is used in meat food products. view less
PROBIND CH is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. PROBIND...view more
PROBIND CH is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. PROBIND CH can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir as well as full-fat and skimmed yoghurts. view less
Probind CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. Pro...view more
Probind CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. Probind CH 2.0 can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir, as well as full-fat and skimmed yoghurts. view less
Probind FB is a transglutaminase enzyme that is designed to improve the physical properties of fish and some meat products. The strong binding occurs by cross-linking of protein molecules. Probind FB is used in meat processing applications, including fish...view more
Probind FB is a transglutaminase enzyme that is designed to improve the physical properties of fish and some meat products. The strong binding occurs by cross-linking of protein molecules. Probind FB is used in meat processing applications, including fish. view less
Probind FG is a transglutaminase enzyme that is designed to improve the physical properties of fish and meat products. The strong binding occurs by cross-linking of protein molecules. Probind FG is used in processing meat products, including fish, poultry...view more
Probind FG is a transglutaminase enzyme that is designed to improve the physical properties of fish and meat products. The strong binding occurs by cross-linking of protein molecules. Probind FG is used in processing meat products, including fish, poultry, or high fat percentage content meats. view less
PROBIND FSH is a beige enzyme preparation that offers control in fish processing, which allows the effective use an added-value enhancement of raw materials. The strong binding occurs by cross-linking of protein molecules. It is applicable for any further...view more
PROBIND FSH is a beige enzyme preparation that offers control in fish processing, which allows the effective use an added-value enhancement of raw materials. The strong binding occurs by cross-linking of protein molecules. It is applicable for any further processing such as smoking, coating, heating or freezing after binding is completed. PROBIND FSH is composed of fish gelatin, maltodextrin and transglutaminase. view less
PROBIND GT is a functional formula based on the Transglutaminase enzyme with an animal protein base which is designed to improve the physical properties of food products. It does not contain allergens. PROBIND GT offers an innovative way to give portion c...view more
PROBIND GT is a functional formula based on the Transglutaminase enzyme with an animal protein base which is designed to improve the physical properties of food products. It does not contain allergens. PROBIND GT offers an innovative way to give portion control in meat processing, which allows the effective use for an added-value enhancement of raw materials. It is applicable for any further processing such as smoking, coating, heating or freezing after binding is completed. view less
PROBIND MB is a functional formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates the inco...view more
PROBIND MB is a functional formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates the incorporation of mechanically deboned meat or fish. PROBIND MB can be applied in double or rolled bacon, dry ham deboned after curing, fast dry-cured ham, dry fermented sausages or salami, structured fish, and structured meat. view less
Probind MB 3.0 is a functional new formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates ...view more
Probind MB 3.0 is a functional new formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates the incorporation of mechanically deboned meat or fish. Probind MB 3.0 can be applied in double or rolled bacon, dry ham deboned after curing, fast dry-cured ham, dry fermented sausages or salami, structured fish, and structured meat. view less
PROBIND TX is a functional formula based on the Transglutaminase enzyme which is specially designed to improve the physical properties of cooked, injected and emulsified products. Besides improving the final texture, it facilitates the elimination of phos...view more
PROBIND TX is a functional formula based on the Transglutaminase enzyme which is specially designed to improve the physical properties of cooked, injected and emulsified products. Besides improving the final texture, it facilitates the elimination of phosphates and caseinates, increases juiciness, dissolves easily in brine, and increases water retention capacity. This product does not contain allergens. It is typically applied in surimi, emulsified sausages and minced cooked products, cooked ham, and dry fermented sausages and salami. view less
Shellac is a resin composed of aliphatic and polyhydroxynic acids. The molecular weight lies around 1000. Shellac comes in glossy, fine flakes of light yellow to a dark brown colour (depending of the quality) It can be waxy (native form) or dewaxed. Bleac...view more
Shellac is a resin composed of aliphatic and polyhydroxynic acids. The molecular weight lies around 1000. Shellac comes in glossy, fine flakes of light yellow to a dark brown colour (depending of the quality) It can be waxy (native form) or dewaxed. Bleached shellacs come as a cream coloured to yellow powder.
Shellac is a resinous secretion of tiny insects, called Laccifer Lacca (coccoidea family) to protect the breeding. These insects live on host-trees mainly located in India (Bihar, Madhya Pradesh and Orissa). Sticklac is the cut branches incrusted with hardened lac. This product is cleaned of plant wastes and impurities, washed, sieved, dried and sold as seedlac. Shellac is only the term used for the refined form of seedlac.
The use of Shellac has been known in India and China for nearly 4000 years. Shellac may be used in applications in the food and pharmaceutical fields. It may be used in bakery products as a glazing agent and in confectionery products including: chewing gum sugar free, gum drops, pastilles, tablets, lozenges and coated products like almonds, nuts, peanuts and chocolates. view less
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