Coris G is a citric acid ester of mono-diglycerides (E-472) from vegetable origin. It come sin waxy solid flakes. This product is a food emulsifier with hydrophilic character, and has high stabilising properties for oil in water emulsions, preventing spla...view more
Coris G is a citric acid ester of mono-diglycerides (E-472) from vegetable origin. It come sin waxy solid flakes. This product is a food emulsifier with hydrophilic character, and has high stabilising properties for oil in water emulsions, preventing splattering in frying margarines. This product is used in emulsified meat products, helping the emulsion of the fat and avoiding its separation. Suggested dosages are this product are 0,2 – 0,5%. Coris G can be used in fatty products and in margarines with a low content of fat. view less
Coris PH/N is a citric acid ester of mono-diglycerides (E-472c) made from hydrogenated palm oil. The product Coris PH/N complies with purity criteria laid down in Directive 2008/84/EC for number E-472c. This product comes in a white-ivory powder, with a c...view more
Coris PH/N is a citric acid ester of mono-diglycerides (E-472c) made from hydrogenated palm oil. The product Coris PH/N complies with purity criteria laid down in Directive 2008/84/EC for number E-472c. This product comes in a white-ivory powder, with a characteristic smell. This product is a food emulsifier with hydrophilic character (HLB approx. 11), that has high stabilising properties for oil in water emulsions, which prevents spattering in frying margarines. It is used in emulsified meat products, helping the emulsion of the fat and avoiding its separation. Recommended dosage is 0,2 – 0,5%. Coris PH/N can be used in fatty products and in margarines with a low content of fat. view less
Transglutaminase TG-B is an enzyme preparation. It improves the final texture of products, increases juiciness in products, increases water retention capacity, and does not contain allergens. In addition, it reduces processing loss and increases the gel s...view more
Transglutaminase TG-B is an enzyme preparation. It improves the final texture of products, increases juiciness in products, increases water retention capacity, and does not contain allergens. In addition, it reduces processing loss and increases the gel strength of products. This product is specially designed for ham, bacon, sausages, salami, meatballs, and other meat products. view less
Transglutaminase TG-F is a transglutaminase that is used as an additive in baking applications. It improves the resistance of dough to stretching, particularly of yeast dough made from wheat flour. It also helps improve gas retention in the dough, increas...view more
Transglutaminase TG-F is a transglutaminase that is used as an additive in baking applications. It improves the resistance of dough to stretching, particularly of yeast dough made from wheat flour. It also helps improve gas retention in the dough, increases stability of the shaped dough, and improve pore structure in the crust. This product is specifically designed for the flour industry. view less
Transglutaminase TG-GB is a transglutaminase used specifically for meat. It is a functional formula with the ability to cross-link proteins. It is delicately designed to restructure muscle food for good manufacturing practice. This product can produce str...view more
Transglutaminase TG-GB is a transglutaminase used specifically for meat. It is a functional formula with the ability to cross-link proteins. It is delicately designed to restructure muscle food for good manufacturing practice. This product can produce strong bonds between two pieces of meat, allowing small, quality pieces to be reformed into standard sized products with added value. TG-GB is available as a powder or as a slurry. view less
Verol N-90 is distilled monoglyceride (E-471) made from fully hydrogenated palm oil. The product This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471.
Verol N-90 works as dispersing, wetting and emulsifying agen...view more
Verol N-90 is distilled monoglyceride (E-471) made from fully hydrogenated palm oil. The product This product complies with purity criteria laid down in Directive 2008/84/EC for number E-471.
Verol N-90 works as dispersing, wetting and emulsifying agent in many food goods. It reduces interfacial tension between water phase and fat phase in emulsions, providing a fine water droplet dispersion. Thus, can be used as a universal emulsifier. It is an excellent anti-staling agent of wide application in bread and pastry. Improves crumb softness and promotes uniform crumb structure. Dosage: 0.3-1.0% of flour. Its anti-caking capacity makes it useful for candies and soft sweets. Dosage: 0.1-0.2%. view less
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