| Fermotan® | AEB Group | Fermotan® is a fast color stabilizer for red and rosé wines. Fermotan® enables to protect the coloring matter from oxidations during the stage of transformation of sugars into alcohol, and enables to preserve the grape polyphenolic heritage in the delicat...Vea Mas Fermotan® is a fast color stabilizer for red and rosé wines. Fermotan® enables to protect the coloring matter from oxidations during the stage of transformation of sugars into alcohol, and enables to preserve the grape polyphenolic heritage in the delicate moment of the start of the alcoholic fermentation. Vea Menos | |
| Fermotan® Antibotrytis | AEB Group | Fermotan® Antibotrytis Inhibits the action of Botrytis cinerea and re-establishes the correct tannins-anthocyanins’s balance. Fermotan ® Antibotrytis strengthens the often weak phenolic structure of wines obtained from botrytis cinerea affected grapes and...Vea Mas Fermotan® Antibotrytis Inhibits the action of Botrytis cinerea and re-establishes the correct tannins-anthocyanins’s balance. Fermotan ® Antibotrytis strengthens the often weak phenolic structure of wines obtained from botrytis cinerea affected grapes and enables to preserve color and aromas. Vea Menos | |
| Fermotan® Blanc | AEB Group | Fermotan® Blanc Increases resistance towards oxidation in white wine vinification and stops the progressive darkening of oxygen-rich white musts, without increasing their color. | |
| Ferroplex | Erbslöh Geisenheim AG | Ferroplex is a product for the prevention of metal haze on the basis of a balanced combination of gum arabic and citric acid. Ferroplex prevents that metals present in the wine react with other wine components and lead to cloudiness. Ferroplex is easy to ...Vea Mas Ferroplex is a product for the prevention of metal haze on the basis of a balanced combination of gum arabic and citric acid. Ferroplex prevents that metals present in the wine react with other wine components and lead to cloudiness. Ferroplex is easy to handle due to its fine-crystalline structure. Up to now, blue fining was necessary in many cases. A treatment that leads to a lot of problems, which can be avoided by applying Ferroplex. The main problem of a blue fining is the disposal of the sediments. Ferroplex is an environmentally friendly agent. Ferroplex components react with the metals, mainly copper and iron, and form complex compounds so that metal precipitations are prevented. Ferroplex prevents metal traces, present in the wine, to react with other wine components, thus the wine remains clear. This protective capacity is a durable one, i.e., there is no time limit. Ferroplex is able to bind a metal quantity which corresponds to a blue fining with approximately 7 g of potassium ferrocyanide per 100 L, which means, any wine with a demand of potassium ferrocyanide below 7 g/100 L can be bottled securely without blue fining, using Ferroplex instead. Vea Menos | |
| Ferrozin | Erbslöh Geisenheim AG | Ferrozin, a potassium ferrocyanide, also called potassium hexacyanoferrate-II or yellow prussiate of potash. Ferrozin reduces increased heavy metal contents to innocuous quantities. Ferrozin is available in crystalline form or as pellets for smaller dosag...Vea Mas Ferrozin, a potassium ferrocyanide, also called potassium hexacyanoferrate-II or yellow prussiate of potash. Ferrozin reduces increased heavy metal contents to innocuous quantities. Ferrozin is available in crystalline form or as pellets for smaller dosages. The consequence of an increased contamination with metals, particularly with iron, is a persistent metal haze which is formed by combinations of metals and proteins, tannins (dark blue to black casse) or phosphates (white casse, phosphatic casse, ferric casse). Moreover increased metal contents can negatively affect taste. The wine ages quicker, because the catalyst effect of the metals leads to oxidation. In addition, increased metal contents can inhibit fermentation. For this reason, especially when making sparkling wine, great importance has to be attached to the correct Ferrozin demand. Furthermore high metal contents reduce the efficiency of ascorbic acid. Ferrozin also considerably improves the clarifying effect as well as filtrability. Vea Menos | |
| Fibroxcel® 10 | AEB Group | Fibroxcel® 10 is a filter aid for body feed filtrations and is a complex, chemically inert filter aid used during beer filtration for precoat formation. It is made up by cotton fibers, lending an elastic and resistant structure and cellulose fibers with ...Vea Mas Fibroxcel® 10 is a filter aid for body feed filtrations and is a complex, chemically inert filter aid used during beer filtration for precoat formation. It is made up by cotton fibers, lending an elastic and resistant structure and cellulose fibers with different electrostatic structure, giving a high adsorbent power. Fibroxcel® 10 is normally used for building the first precoat, at the dose of 400-800 g/m2 of filtering surface. Vea Menos | |
| Fibroxcel® 20 | AEB Group | Fibroxcel® 20 is a white fine powdered filter aid which is used for building the first precoat in the body feed filtration. It prevents separation of the fibers from the filter aids and makes it possible to obtain a perfectly uniform precoat of unvarying ...Vea Mas Fibroxcel® 20 is a white fine powdered filter aid which is used for building the first precoat in the body feed filtration. It prevents separation of the fibers from the filter aids and makes it possible to obtain a perfectly uniform precoat of unvarying thickness on the filter element. Doses of utilization vary between 500 to 1000 g/m2, depending on the specific production needs. Fibroxcel® has a higher adsorption of fine turbid matter than Fibroxcel® 10 and the product should be combined with middle-porosity filter aids. Vea Menos | |
| Filtex 1 | Dal Cin Gildo Spa | Filtex 1 is for coarse filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered dan...Vea Mas Filtex 1 is for coarse filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered dangerous according to current legislation and therefore can be used without potential hazards to the user. Given the chosen raw material and the type of processing, Filtex products form a homogeneous cake with consistent porosity across the entire breadth. This ensures an optimal, deep filtration. For best filtration results, Filtex products are used along with high quality pre coats: Rhocell™, Fitofloc and Fitomix. Vea Menos | |
| Filtex 3 | Dal Cin Gildo Spa | Filtex 3 is for brilliance in filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not conside...Vea Mas Filtex 3 is for brilliance in filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered dangerous according to current legislation and therefore can be used without potential hazards to the user. Given the chosen raw materials and the type of processing, Filtex products form a homogeneous cake with consistent porosity across the entire breadth. This ensures an optimal, deep filtration. For best filtration results, Filtex products are used along with high quality pre coats: Rhocell™, Fitofloc and Fitomix. Vea Menos | |
| Filtex 7 | Dal Cin Gildo Spa | Filtex 7 is for sterile filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered da...Vea Mas Filtex 7 is for sterile filtration. Filtex range products were designed to be used during body feed filtration as effective substitutes for diatomaceous earths used for cake formation. Contrary to diatomaceous earths, Filtex products are not considered dangerous according to current legislation and therefore can be used without potential hazards to the user. Given the chosen raw materials and the type of processing, Filtex products form a homogeneous cake with consistent porosity across the entire breadth. This ensures an optimal, deep filtration. For best filtration results, Filtex products are used along with high quality pre coats: Rhocell™, Fitofloc and Fitomix. Vea Menos | |
| Fish Maturing Agent | Friedrich Ingredients | Fish Maturing Agent is a white powder used as a flavor and function for fish. It is a blend of of flavoring and functional ingredients for fish maturing brines, especially for pickled herring. | |
| Fish Transglutaminase | C&P Additives | Fish Transglutaminase is a natural enzyme widely present in animal tissues and body fluids. It is used as a binding ingredient for salmon, scallops, shrimp and other seafood to form single portions. | |
| Fitofloc™ AG/20 | Dal Cin Gildo Spa | Fitofloc™ AG/20 predispersed, is of high porosity and is exclusively made of a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polygluc...Vea Mas Fitofloc™ AG/20 predispersed, is of high porosity and is exclusively made of a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucosidic chains in which the cellulose molecules are composed of. Vea Menos | |
| Fitofloc™ DC | Dal Cin Gildo Spa | Fitofloc™ is made exclusively of a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucosidic chains in which cellulose molecules a...Vea Mas Fitofloc™ is made exclusively of a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucosidic chains in which cellulose molecules are composed of. Vea Menos | |
| Fitofloc™ Super | Dal Cin Gildo Spa | Fitofloc is made exclusively from a very pure plant fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucidic chains in which cellulose molecules are co...Vea Mas Fitofloc is made exclusively from a very pure plant fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories it is a complete re-elaboration of the inter-molecular structure of the polyglucidic chains in which cellulose molecules are composed of. In order to avoid a rapid inactivation of the fiber, which would lead to a lower chemical-physical absorption capacity, the product is set up through strictly physical techniques, and the separation of every single fiber. So, these fibers come to a typical, extended structure instead of the closed one. This modification makes the specific surface itself of cellulose wider, increasing its capacity for retention. Fitofloc Super is for very fine filtration. Vea Menos | |
| Fitofloc™AG/60 | Dal Cin Gildo Spa | Fitofloc™ AG/60 predispersed, is of medium porosity and is made exclusively from a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories that is a complete re-elaboration of the inter-molecular structure of the po...Vea Mas Fitofloc™ AG/60 predispersed, is of medium porosity and is made exclusively from a very pure vegetable fiber. Thanks to a particular technology set up in Dal Cin Spa laboratories that is a complete re-elaboration of the inter-molecular structure of the polyglucosidic chains in which cellulose molecules are composed of. Vea Menos | |
| Fitomix DC | Dal Cin Gildo Spa | Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very ...Vea Mas Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very good results of clarity and flow-rate. The solid structure of Fitomix binds mineral silica well avoiding any loss of this material in the filtered liquid during filtration. This reduces abrasions in the filter element compared to the use of only Kieselgur or Perlite. Vea Menos | |
| Fitomix Largo | Dal Cin Gildo Spa | Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very ...Vea Mas Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very good results of clarity and flow-rate. The solid structure of Fitomix binds well the mineral silica avoiding loss of this material in the filtered liquid during filtration. This reduces abrasions in the filter element compared to the use of only Kieselgur or Perlite. Vea Menos | |
| Fitomix Super | Dal Cin Gildo Spa | Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very ...Vea Mas Fitomix puts together the retention power of Fitofloc fiber and the flow-rate of the best mineral silica. For this reason it's recommended in filtration of hazy wines with a very high yeast cell during the first stages of wine fining, thus obtaining very good results of clarity and flow-rate. The solid structure of Fitomix binds well the mineral silica avoiding loss of this material in the filtered liquid during filtration. This reduces abrasions of the filter element compared to the use of only Kieselgur or Perlite. Vea Menos | |
| Flor-Stop™ | Dal Cin Gildo Spa | Flor-Stop™ is made of pure paraffin tablets containing very small quantities of allyl isothiocyanate. The activated tablets float on the surface of the wine. These will protect it from spoiled film yeasts and other microbial changes that lead to a volatil...Vea Mas Flor-Stop™ is made of pure paraffin tablets containing very small quantities of allyl isothiocyanate. The activated tablets float on the surface of the wine. These will protect it from spoiled film yeasts and other microbial changes that lead to a volatile acidity and an increase in acetaldehydes. Vea Menos | |
| FloraClair | Erbslöh Geisenheim AG | FloraClair is a preparation based on a plant protein made from peas which are not genetically modified. FloraClair is applied for clarification and harmonization. It is free from casein and non-allergic. The plant protein used for production is derived fr...Vea Mas FloraClair is a preparation based on a plant protein made from peas which are not genetically modified. FloraClair is applied for clarification and harmonization. It is free from casein and non-allergic. The plant protein used for production is derived from a natural process without any use of chemical solvents. The plant protein is neutral in taste and smell and is employed in the food industry for numerous fields of application. FloraClair is applied as gelatin replacement in must to clarify or to support flotation. In white or rosé must FloraClair selectively adsorbs oxidized yellowish/brownish coloration and thus is a means to refresh and brighten colors in wine. For the clarification of white and rosé wine, FloraClair must be combined with the acidic silica sol Blankasit®. Only in combination with Blankasit® or Klar-Sol Super a good clarifying effect is obtained. Vea Menos | |
| FloraClair Liquid | Erbslöh Geisenheim AG | FloraClair Liquid is a phytoprotein in liquid form for the clarification and harmonization of must and wine. FloraClair Liquid is directly added and thus application is significantly facilitated and user-friendly. The plant protein is derived from peas wh...Vea Mas FloraClair Liquid is a phytoprotein in liquid form for the clarification and harmonization of must and wine. FloraClair Liquid is directly added and thus application is significantly facilitated and user-friendly. The plant protein is derived from peas which are not genetically modified and is obtained by a natural extraction process. FloraClair Liquid is free from casein and non-allergic. In the grape must FloraClair Liquid is applied to support flotation and sedimentation. In white or rosé must FloraClair Liquid selectively adsorbs oxidized yellowish/brownish colorations and thus is a means to refresh and brighten colors. The effective young wine clarification with FloraClair Liquid is made in combination with an acidic silica sol. For the clarification of red wines with a high concentration of tannic substances, FloraClair Liquid can also be applied as single component. Besides clarification the tannin structure is harmonized. Vea Menos | |
| Food Supplement Chewable Capsules | Polaris | Food Supplement Chewable Capsules contains Omegavie DHA 25 Qualitysilver® 400 mg (included mix tocopherols E306 and aromatic plant extract), Tutti frutti flavour 12.32 mg, D alpha tocopherol, Silica colloidal 6.55 mg, Vitamin A palmitate, and Vitamin D3. ...Vea Mas Food Supplement Chewable Capsules contains Omegavie DHA 25 Qualitysilver® 400 mg (included mix tocopherols E306 and aromatic plant extract), Tutti frutti flavour 12.32 mg, D alpha tocopherol, Silica colloidal 6.55 mg, Vitamin A palmitate, and Vitamin D3. The shell of the capsule contains vegetable glycerol, bovine gelatine, corn starch, tutti frutti flavour, and sodium saccharine. This product must be stored in a cool (temperature between 15 and 25 °C) and dry place, protected from light and humidity. Capsules must not be exposed to heat and must not be frozen. Recommendations for use are 1 to 2 capsules per day. Vea Menos | |
| Fructamyl® FCT | Erbslöh Geisenheim AG | Fructamyl® FCT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of cold clarification of pome fruit juices, preventing the formation of filamentous cloudiness. Contrary to undissolved...Vea Mas Fructamyl® FCT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of cold clarification of pome fruit juices, preventing the formation of filamentous cloudiness. Contrary to undissolved starch, dissolved starch cannot be fined out or filtered off. Consequently, the enzymatic degradation of the starch in solution by means of Fructamyl® FCT is absolutely necessary for the production of clear juices and concentrates. Fructamyl® FCT provides for facilitated clarification, unproblematic filtration and prevents from secondary haze. At temperatures around 20 °C, Fructamyl® FCT can be securely applied for starch degradation. Fructamyl® FCT was specially developed under the aspect that filamentous cloudiness, even at high dosages that are particularly required for the processing of premature apples can be avoided. The enzyme protein of Fructamyl® FCT is removed during clarification/fining. If juices and concentrates are stored without starch degradation, the starch present in dissolved form at the beginning of storage, crystallizes during storage (retrogradation). Vea Menos | |
| Fructamyl® FHT | Erbslöh Geisenheim AG | Fructamyl® FHT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of hot clarification of pome fruit juices, preventing the formation of filamentous cloudiness. The stability of the pro...Vea Mas Fructamyl® FHT is a liquid, highly concentrated amylolytic enzyme preparation for the degradation of starch and dextrines in the course of hot clarification of pome fruit juices, preventing the formation of filamentous cloudiness. The stability of the product at high temperatures and low pH- values corresponds to the stability of amyloglucosidases. Due to the specially developed structure of the active enzyme protein, even high dosages do not cause filamentous cloudiness. Vea Menos | |
| Fructamyl® HT-300 | Erbslöh Geisenheim AG | Fructamyl® HT-300 is a liquid, highly concentrated amylolytic enzyme preparation for starch degradation in pome fruit juices. Fructamyl® HT-300 hydrolyses the a-1,4-glycosidic bonds of starch. Only by complete degradation of starch the clarification of th...Vea Mas Fructamyl® HT-300 is a liquid, highly concentrated amylolytic enzyme preparation for starch degradation in pome fruit juices. Fructamyl® HT-300 hydrolyses the a-1,4-glycosidic bonds of starch. Only by complete degradation of starch the clarification of the juices becomes possible and secondary haze is prevented. On principle amylases are only able to decompose dissolved starch. By thermal treatment, e.g. high-temperature storage, flash pasteurization, concentration (temp. >70°C), the starch contained in the fresh juice is gelatinized and dissolved. In stored, starch containing juices and concentrates part of the dissolved starch crystallizes again during storage time (retrogradation). The retrograded starch which is not degradable by enzymatic treatment is usually fined out during clarification. The degradation of dissolved starch is effected by adding Fructamyl® HT-300 either during cold clarification (15-20°C) or during hot clarification (45-55°C). Vea Menos | |
| Fructozym® BE | Erbslöh Geisenheim AG | Fructozym® BE is a liquid, highly concentrated pectolytic enzyme preparation for a rapid and complete breakdown of pectins and for a degradation of colloids to the largest possible extent in the course of berry processing. Fructozym® BE is a specially dev...Vea Mas Fructozym® BE is a liquid, highly concentrated pectolytic enzyme preparation for a rapid and complete breakdown of pectins and for a degradation of colloids to the largest possible extent in the course of berry processing. Fructozym® BE is a specially developed enzyme for the processing of berries which, in contrast to normal pectinases, disposes of a broad spectrum of useful side activities in a well-balanced ratio to its pectinase main activities. This is the reason why Fructozym® BE not only degrades fast and completely pectin, the cement substance between plant cells but, in addition, decomposes also such colloids which, in fruits, are heterogeneously inserted into the pectin skeletal structure. The rapid breakdown of these pectic substances lowers mash viscosity drastically and results in an intensive digestion of the fruit tissue. A fact that results in a better juice run-off, increased yield of juice and valuable fruits ingredients, raised pressing performance and capacity and improved clarification and filtrability. Fructozym® BE is of particular efficiency for the making of stable colored juices and concentrates. Vea Menos | |
| Fructozym® Color | Erbslöh Geisenheim AG | Fructozym® Color is a liquid, highly concentrated pectolytic enzyme preparation for making particularly color-intensive juices. The coloring matter is extracted from the mash and is preserved in the juice in stable form. Fructozym® Color is a specially de...Vea Mas Fructozym® Color is a liquid, highly concentrated pectolytic enzyme preparation for making particularly color-intensive juices. The coloring matter is extracted from the mash and is preserved in the juice in stable form. Fructozym® Color is a specially developed enzyme for berry processing. Fructozym® Color releases color-stable coloring matter and polyphenols, a property which is responsible for the resulting typical full-bodied character and the dark red color of the colored juice or berry concentrate manufactured in that way. Individual means of control are given by exact application, heating of the mash, as well as by varying contact times and rest periods. Fructozym® Color disposes of a selected mode of action which prevents an excessive liberation of undesired fractions of the fruit tissue and of colloids. The later stability of the colored juice or concentrate is therefore not affected by over-extraction of the pectin skeletal structure. The rapid degradation of "pectin substances“ leads to a drastic lowering of mash viscosity, efficiently breaks down the fruit tissue and thus provides the prerequisite for optimal clarification and filtrability. The versatile broad spectrum of useful side activities securely protects against possible colloidal haze, particularly when making stable concentrates. Vea Menos | |
| Fructozym® Flow UF | Erbslöh Geisenheim AG | Fructozym® Flow UF is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Fructozym® Flow UF provides complete pectin degradation in the juice to...Vea Mas Fructozym® Flow UF is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Fructozym® Flow UF provides complete pectin degradation in the juice to prepare for good clarification and filtration, enhanced stability of juices rich in colloids derived from stressed mashes, increase of flux rate of ultrafiltration plants and prolonged operating time of the membranes between two cleaning cycles, reduction of foam stabilizing and filtration inhibiting neutral colloids in special applications (e.g. base concentrate for schorle (fruit punch). Besides its efficient pectinase main activity, Fructozym® Flow UF possesses additional enzyme fractions which are specifically needed to eliminate destabilizing and filtration-inhibiting polymer juice colloids that cannot be decomposed by normal pectinases. Most efficiently, Fructozym® Flow UF is applied, already in the course of juice treatment, in combination with a starch degrading, filament-free amylase, for instance Fructamyl® FHT. When juices are made from strongly stressed mash or pomace, or when special concentrates (Schorle base concentrate) are made, critical cell wall colloids and rhamnogalacturonan are decomposed by Fructozym® Flow UF. Vea Menos | |
| Fructozym® FLUX | Erbslöh Geisenheim AG | Fructozym® FLUX is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® FLUX possesses a...Vea Mas Fructozym® FLUX is a liquid, concentrated pectolytic enzyme preparation to improve the stability of juices rich in colloids and to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® FLUX possesses additional enzyme fractions which are specifically needed to eliminate destabilizing and filtration-inhibiting polymer juice colloids that cannot be decomposed by normal pectinases. Most efficiently, Fructozym® FLUX is applied, already in the course of juice treatment, in combination with a starch degrading, filament-free amylase, for instance Fructamyl® FHT. When juices are made from strongly stressed mash or pomace, or when special concentrates (Schorle base concentrate) are made, critical cell wall colloids and rhamnogalacturonan are decomposed by Fructozym® FLUX. Vea Menos | |
| Fructozym® P | Erbslöh Geisenheim AG | Fructozym® P is a liquid, highly concentrated pectolytic enzyme preparation for a fast and complete pectin degradation in fruit mash and fruit juice. Fructozym® P can be applied for modern fruit juice production in an universal manner (exception: pome fru...Vea Mas Fructozym® P is a liquid, highly concentrated pectolytic enzyme preparation for a fast and complete pectin degradation in fruit mash and fruit juice. Fructozym® P can be applied for modern fruit juice production in an universal manner (exception: pome fruit mash), due to its well-balanced combination of pectin-decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and a versatile spectrum of useful side activities. Fructozym® P effects optimum disintegration of mash from berries and stone fruits. The rapid degradation of pectin results in a drastic reduction of mash viscosity, thus good pressability, high juice yield and increase in valuable juice ingredients are achieved. In the juice, Fructozym® P breaks down the pectin skeletal structure which has a stabilizing effect on sediments, thus creates the prerequisite for good clarification and filtrability. Especially for the subsequent concentrate production, a complete pectin decomposition is indispensable. The arabanase side activity in Fructozym® P securely protects from possible araban haze in apple juice concentrate making. Vea Menos | |
| Fructozym® P 6-XL | Erbslöh Geisenheim AG | Fructozym® P 6-XL is a liquid, highly concentrated pectolytic enzyme preparation for a quick and complete pectin degradation in fruit mash and fruit juice. Due to its balanced composition of pectin-decomposing main activities (pectinesterase, pectin lyase...Vea Mas Fructozym® P 6-XL is a liquid, highly concentrated pectolytic enzyme preparation for a quick and complete pectin degradation in fruit mash and fruit juice. Due to its balanced composition of pectin-decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and due to its versatile spectrum of useful side activities, Fructozym® P 6-XL can be applied universally in modern fruit juice production (with the exception of pome fruit mash). Fructozym® P 6-XL is especially stable and therefore well suited for the pectin degradation in fruit mashes and juices at their usual pH-values. Fructozym® P 6-XL effects the disintegration of the trub stabilizing pectin tissue and thus creates the precondition for a good clarification and filtrability. In particular for the subsequent concentrate making the complete pectin degradation is absolutely necessary. Fructozym® P 6-XL‘s sufficiently contained arabanase side activity reliably prevents a possible araban haze in apple juice concentrate making. Vea Menos | |
| Fructozym® P-6L | Erbslöh Geisenheim AG | Fructozym® P-6L is a liquid, highly concentrated and acid-stable pectolytic enzyme preparation for a quick and complete pectin degradation in fruit juices. Due to its balanced composition of pectin decomposing main activities (pectinesterase, pectin lyase...Vea Mas Fructozym® P-6L is a liquid, highly concentrated and acid-stable pectolytic enzyme preparation for a quick and complete pectin degradation in fruit juices. Due to its balanced composition of pectin decomposing main activities (pectinesterase, pectin lyase, endopolygalacturonase) and due to its versatile spectrum of useful side activities, Fructozym® P 6-L can be applied universally in modern fruit juice production (with the exception of pome fruit mash). Fructozym® P 6-L is especially acid and temperature stable and therefore well suited for the pectin degradation at low pH-values (< pH 3.0). Fructozym® P 6-L effects the disintegration of the trub stabilizing pectin tissue and thus creates the precondition for a good clarification and filtrability. In particular for the subsequent concentrate making the complete pectin degradation is absolutely necessary. Fructozym® P 6-L‘s sufficiently contained arabanase side activity reliably prevents a possible araban haze in apple juice concentrate making. Vea Menos | |
| Fructozym® UF | Erbslöh Geisenheim AG | Fructozym® UF is a liquid, concentrated pectolytic enzyme preparation to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® UF possesses additional enzyme fractions which are specifically needed to ...Vea Mas Fructozym® UF is a liquid, concentrated pectolytic enzyme preparation to increase the flux rate of ultrafiltration plants. Besides its efficient pectinase main activity, Fructozym® UF possesses additional enzyme fractions which are specifically needed to eliminate filtration-inhibiting polymer juice colloids that cannot be degraded by normal pectinases. Most efficiently, Fructozym® UF is applied, already in the course of juice treatment, in combination with pectin and starch degrading clarification and filtration enzymes, for instance Fructozym® P or Fructamyl® FHT. Of course, it can also be applied solely, subsequently to the usual juice enzymatization. In this case, the enzyme solution is added into the buffer tank of the ultrafiltration plant (observe contact time !). Vea Menos | |
| Gallovin® | AEB Group | Gallovin® is a hydrolyzed tannin extracted from the galla-nut of Robinia Pseudoacacia. Gallovin®, ensures the most suitable chemical-physical conditions, in order to grant aromatic freshness and the most pleasant perceptions of varietal aromas in white wi...Vea Mas Gallovin® is a hydrolyzed tannin extracted from the galla-nut of Robinia Pseudoacacia. Gallovin®, ensures the most suitable chemical-physical conditions, in order to grant aromatic freshness and the most pleasant perceptions of varietal aromas in white wines. Vea Menos | |
| GelaFish | Erbslöh Geisenheim AG | GelaFish is an edible gelatin which is applied for the treatment of juice, wine and other beverages. It is made of fish skins and represents an alternative to the traditional gelatin of animal origin. The product is of high purity. The Bloom value lies be...Vea Mas GelaFish is an edible gelatin which is applied for the treatment of juice, wine and other beverages. It is made of fish skins and represents an alternative to the traditional gelatin of animal origin. The product is of high purity. The Bloom value lies between 130 and 170 Bloom which is the optimal range for beverage treatment. GelaFish is a well soluble ground gelatin of food-grade quality, which is especially characterized by an optimal clarifying performance and an efficient tannin reduction. If gelatin is applied alone, then the flocculation depends on the quantity of tannins present. In its activity GelaFish is comparable to ErbiGel®, the only difference between the two products is the raw material. To avoid, in case of wines with a low tannin content, an incomplete flocculation and the formation of secondary haze, the treatment with gelatin should only be carried through in a combined fining with silica sol (Blankasit® or Klar-Sol). The combination with silica sol usually results in a better and more intense clarification. Vea Menos | |
| Gelagreen™ | Dal Cin Gildo Spa | Gelagreen™ are yellow gelatine granules for use in fining wine. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze...Vea Mas Gelagreen™ are yellow gelatine granules for use in fining wine. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze removal is known as fining. It involves the formation of a floccular precipitate in the beverage which will absorb the natural haze forming constituents while settling. After a settling period, the supernatant can be withdrawn and given a polishing filtration prior to sale. Vea Menos | |
| Gelasil® | AEB Group | Gelasil® is a fine-grain, 100 degrees bloom gelatin and is studied for combined clarifications with both bentonite and silica sol. It is pure, indicated for the clarification of musts, wines, distillates become very tannic for the prolonged contact with w...Vea Mas Gelasil® is a fine-grain, 100 degrees bloom gelatin and is studied for combined clarifications with both bentonite and silica sol. It is pure, indicated for the clarification of musts, wines, distillates become very tannic for the prolonged contact with wood. This clarification aid has no affinity towards coloring substances, even high doses can be used without causing color losses in wines. Vea Menos | |
| Gelasil® XL | AEB Group | Gelasil® XL is a micro-granular alimentary gelatine that, thanks to its innovative production system, is soluble not only in warm but also in cold water. Gelasil® XL builds flakes which precipitate quickly, giving compact sediments easy to be filtered and...Vea Mas Gelasil® XL is a micro-granular alimentary gelatine that, thanks to its innovative production system, is soluble not only in warm but also in cold water. Gelasil® XL builds flakes which precipitate quickly, giving compact sediments easy to be filtered and has no affinity towards the colouring matter. This product is used in red wines. Vea Menos | |
| Gelatine flüssig | Erbslöh Geisenheim AG | Gelatine flüssig is a 20% gelatin product for beverage treatment and can be directly applied. Gelatine flüssig advances and accelerates the clarification process of beverages enormously. The product is preferably combined with silica sol to make treatme...Vea Mas Gelatine flüssig is a 20% gelatin product for beverage treatment and can be directly applied. Gelatine flüssig advances and accelerates the clarification process of beverages enormously. The product is preferably combined with silica sol to make treatment even more efficient and even safer. Since Gelatine flüssig can be added directly, without dissolution, handling is easy and consumer-friendly. Vea Menos | |
| Gelbentonite™ DC | Dal Cin Gildo Spa | Gelbentonite DC is classified as “special” because of its purity and high activity. It was created by Dal Cin Spa Laboratories in 1968, and has since been improved in its now filament form. The raw material is selected specifically for this purpose and go...Vea Mas Gelbentonite DC is classified as “special” because of its purity and high activity. It was created by Dal Cin Spa Laboratories in 1968, and has since been improved in its now filament form. The raw material is selected specifically for this purpose and goes through several complex transformations in order to eliminate any contaminants from the pure montmorillonite. It takes 3kg of raw material to produce 1 kg of final product. The final product is made from very pure montmorillonite with high absorption and clarifying power and is about 5 times more effective than the best classic powdered bentonites on the market. This results in lower rates being used which also produces less sediment. The filament form also reduces the hazards caused by dust during the preparation. The properties of Gelbentonite DC are particularly suited to the fining of premium white juices, white wines, and red wines where over fining should be avoided. Vea Menos | |
| Gelita-Klar® | Erbslöh Geisenheim AG | Gelita-Klar® is a 20% liquid gelatin in food quality, specially developed for beverage treatment. Unlike other gelatins which are dispersed subsequently from degraded, atomized gelatin, Gelita-Klar® is obtained in the course of the production process of h...Vea Mas Gelita-Klar® is a 20% liquid gelatin in food quality, specially developed for beverage treatment. Unlike other gelatins which are dispersed subsequently from degraded, atomized gelatin, Gelita-Klar® is obtained in the course of the production process of hot soluble gelatin under optimal production conditions. It is used in the Clarification of wines, fruit wine and other beverages. Gelita-Klar® can be added directly to the beverage which considerably facilitates application. Gelatin is a well-known and approved fining agent for beverage treatment. The use of pulverized gelatin, however, causes difficulties whenever the gelatin is not dissolved exactly according to application instructions. Above all the temperature of the liquid used as solvent is of decisive importance. No such problems occur when Gelita-Klar® is used, as it can be added directly, i.e. without further dilution, to the beverage to be clarified. In such a way, dissolution is no longer required and valuable time is saved. Furthermore, Gelita-Klar® ensures that the quantity added will be fully effective. Vea Menos | |
| Gelsol® | AEB Group | Gelsol® is a special hydrosolubilized gelatin for the clarification of red and white wines and distillates. In red wines it plays a decisive role in the product quality, as it eliminates astringent polyphenols and leaves the color intensity totally unalte...Vea Mas Gelsol® is a special hydrosolubilized gelatin for the clarification of red and white wines and distillates. In red wines it plays a decisive role in the product quality, as it eliminates astringent polyphenols and leaves the color intensity totally unaltered Vea Menos | |
| Gerbinol® CF | Erbslöh Geisenheim AG | Gerbinol® CF is a casein-free powdered adsorbent of tannic substances. Gerbinol® CF smoothens unharmonious wines with components in unbalanced proportions, wines which-since rich in tannin-are rough, lacking softness and an agreeable and clean sensation. ...Vea Mas Gerbinol® CF is a casein-free powdered adsorbent of tannic substances. Gerbinol® CF smoothens unharmonious wines with components in unbalanced proportions, wines which-since rich in tannin-are rough, lacking softness and an agreeable and clean sensation. Gerbinol® CF reduces, respectively removes also off-flavors. Gerbinol® CF is based on different gelatins, silicates and isinglass. Principally Gerbinol® CF can be applied in every stage, i.e., also before the usual clarifying treatment. It is however recommendable to perform Gerbinol® CF treatment only after completed clarification, since only then a sensory unbalance or unclean sensory impression is clearly perceptible. Vea Menos | |
| Gerbinol® Super | Erbslöh Geisenheim AG | Gerbinol® Super is an unusually efficient and, if adequately dosed, at the same time carefully and gently acting agent for the adsorption of tannins. Gerbinol® Super is based on special proteins such as isinglass, milk protein, substances which are attach...Vea Mas Gerbinol® Super is an unusually efficient and, if adequately dosed, at the same time carefully and gently acting agent for the adsorption of tannins. Gerbinol® Super is based on special proteins such as isinglass, milk protein, substances which are attached to a selectively acting adsorption agent. Due to the well-balanced composition and production process, the product does not remain in the wine, i.e. Gerbinol® Super can be applied preferably as „final fining treatment“ prior to bottle filling. Purity and quality are proved by specialized laboratories. Immediately after addition, Gerbinol® Super flocculates in the wine. The voluminous flakes must be distributed evenly by intensive stirring. The resulting fine flakes have adsorptive properties and show astonishingly successful results even when contact times are short. They can be easily separated by filtration or separation. Vea Menos | |
| Glycamal ® / Glycerol Formal | Glaconchemie GmbH | Glycamal ® / Glycerol Formal is a monovalent alcohol linked with a cyclic ether group. It is qualified for the use as a solvent for very miscellaneous applications. | |
| Gold 9000 | Sonneveld | Gold 9000 is a vegetable-based release agent based on 100% vegetable oil. It is specially developed for the meat processing industry. | |
| Gold 1000 | Sonneveld | Gold 1000 is a vegetable-based release agent for bread with a long shelf life. It is ideal for perforated baking trays because it retards carbonisation. Gold 1000 is a very fluid product and may be applied using airless spray systems and baking tray clean...Vea Mas Gold 1000 is a vegetable-based release agent for bread with a long shelf life. It is ideal for perforated baking trays because it retards carbonisation. Gold 1000 is a very fluid product and may be applied using airless spray systems and baking tray cleaners. Vea Menos | |
| Gold 2000 | Sonneveld | Gold 2000 is a vegetable-based release agent for bread, easy to release pastry and biscuits with a very long shelf life. It is ideal for perforated baking trays because it has excellent carbonisation retarding properties. Gold 2000 is a very fluid product...Vea Mas Gold 2000 is a vegetable-based release agent for bread, easy to release pastry and biscuits with a very long shelf life. It is ideal for perforated baking trays because it has excellent carbonisation retarding properties. Gold 2000 is a very fluid product and may be applied using airless spray systems and baking tray cleaners. Vea Menos | |
| Gold 3000 | Sonneveld | Gold 3000 is a high-quality release agent for bread and pastry products and biscuits with a very long shelf life. It is ideal for Teflon or silicone coated baking materials because it has excellent carbonisation retarding properties. Gold 3000 contains le...Vea Mas Gold 3000 is a high-quality release agent for bread and pastry products and biscuits with a very long shelf life. It is ideal for Teflon or silicone coated baking materials because it has excellent carbonisation retarding properties. Gold 3000 contains lecithin based on rapeseed. Vea Menos | |
| Gold 4000 | Sonneveld | Gold 4000 is a high-quality release agent for bread and pastry products and biscuits with a long shelf life. It is ideal for all baking materials (tins, trays and belts) because it has excellent carbonisation retarding properties. | |
| Gold Gelatine Sheets | Dal Cin Gildo Spa | Gold Gelatine Sheets are yellow transparent sheets of gelatine used for the fining of wines. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by fi...Vea Mas Gold Gelatine Sheets are yellow transparent sheets of gelatine used for the fining of wines. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze removal is known as fining. It involves the formation of a floccular precipitate in the beverage which will absorb the natural haze forming constituents while settling. After a settling period, the supernatant can be withdrawn and given a polishing filtration prior to sale. Vea Menos | |
| Goldwax 200 | Sonneveld | Goldwax 200 is a vegetable-based release agent for bread and difficult to release pastry products. It has a high release power and is particularly suitable for products high in egg whites and sugar. This product is best sprayed using airmix systems. Goldw...Vea Mas Goldwax 200 is a vegetable-based release agent for bread and difficult to release pastry products. It has a high release power and is particularly suitable for products high in egg whites and sugar. This product is best sprayed using airmix systems. Goldwax 200 contains lecithin based on rapeseed. Vea Menos | |
| Goldwax 400 | Sonneveld | Goldwax 400 is a vegetable-based release agent for bread and difficult to release pastry products. Goldwax 400 has a high release power and has been specially developed to adhere to the sides of hot baking tins (> 50º C). Goldwax 400 is ideal for sili...Vea Mas Goldwax 400 is a vegetable-based release agent for bread and difficult to release pastry products. Goldwax 400 has a high release power and has been specially developed to adhere to the sides of hot baking tins (> 50º C). Goldwax 400 is ideal for silicone baking tins in the pastry industry because it retards carbonisation. Goldwax 400 contains lecithin based on rapeseed. Vea Menos | |
| Goldwax 100 | Sonneveld | Goldwax 100 is a vegetable-based release agent for bread and difficult to release pastry products. It has a high release power and is specially developed to adhere to the sides of hot baking tins (> 50º C). This product is best sprayed using airmix syste...Vea Mas Goldwax 100 is a vegetable-based release agent for bread and difficult to release pastry products. It has a high release power and is specially developed to adhere to the sides of hot baking tins (> 50º C). This product is best sprayed using airmix systems. Vea Menos | |
| Goldwax 250 | Sonneveld | Goldwax 250 is a release agent for very difficult to release pastry products. It has been specially developed for the artisan market and has an unusually high release power. It is therefore suitable for very difficult to release pastry products, in partic...Vea Mas Goldwax 250 is a release agent for very difficult to release pastry products. It has been specially developed for the artisan market and has an unusually high release power. It is therefore suitable for very difficult to release pastry products, in particular products high in egg whites and sugar, and difficult to release cake products. Goldwax 250 is to be applied with a brush or sprayed only using airmix systems. Vea Menos | |
| Goldwax 300 | Sonneveld | Goldwax 300 is a release agent for very difficult to release pastry products. Goldwax 300 has an unusually high release power and is therefore suitable for very difficult to release pastry products, in particular products rich in egg whites and sugar whic...Vea Mas Goldwax 300 is a release agent for very difficult to release pastry products. Goldwax 300 has an unusually high release power and is therefore suitable for very difficult to release pastry products, in particular products rich in egg whites and sugar which have a long shelf life. Goldwax 300 retards carbonisation and should only be sprayed using airmix systems. Vea Menos | |
| Goldwax Spray | Sonneveld | Goldwax Spray is a release agent for bread and difficult to release pastry products in a handy aerosol. Clean, fast and trouble-free release especially good for pastries. The convenient 600 ml spray release agent is based on vegetable oils and waxes is ve...Vea Mas Goldwax Spray is a release agent for bread and difficult to release pastry products in a handy aerosol. Clean, fast and trouble-free release especially good for pastries. The convenient 600 ml spray release agent is based on vegetable oils and waxes is very easy to apply. Goldwax Spray has a high release power and ensures that your pastry creations are released from the tin undamaged time and again. It is ideal for smaller production runs. Vea Menos | |
| Grandecó | Dal Cin Gildo Spa | Grandecó is a plant based active carbon with high absorbent capacity for colorant substances found in wines. Given its high specific surface area it removes polyphenolic compounds and can rapidly and decisively fix potential chromatic discrepancies that c...Vea Mas Grandecó is a plant based active carbon with high absorbent capacity for colorant substances found in wines. Given its high specific surface area it removes polyphenolic compounds and can rapidly and decisively fix potential chromatic discrepancies that can occur during the production process. By using granular products, Dal Cin Spa Laboratories was able to obtain a completely unique product within the genre: Grandecó pellet form carbon for wine making. Grandecó is practical to use and avoids “carbon linked problems” since the pellets do not release powder. Therefore the bags can be emptied without aggravating the users and without the formation of “clouds” of powder. Grandecó can be hydrated in water better than normal carbon powder since the pellets are quickly moistened and distributed in water, this consequently saves preparation time. Vea Menos | |
| GranuBent PORE-TEC | Erbslöh Geisenheim AG | GranuBent PORE-TEC is a top-quality sodium bentonite with high swelling capacity and of special purity. The good clarifying effect and high protein adsorbing properties, even for beverages with different pH-values are the main characteristics. GranuBent P...Vea Mas GranuBent PORE-TEC is a top-quality sodium bentonite with high swelling capacity and of special purity. The good clarifying effect and high protein adsorbing properties, even for beverages with different pH-values are the main characteristics. GranuBent PORE-TEC is particularly flocculation active, considerably filtration improving and its effect on beverages is careful and mild. Fully pulverized bentonite is used for the production of GranuBent PORE-TEC, thus the granulate is particularly easily suspensible and free from coarse mineral components. GranuBent PORE-TEC is a natural, granulated and almost dust-free sodium bentonite of highest purity specially for beverage treatment. Granulation according to PORE-TECnology. The product fully complies with the requirements of the “Organisation Internationale de la Vigne et du Vin / OIV” (International Organisation of Vine and Wine). It is proved for purity and quality by specialized laboratories. National rules and regulations must be observed. The use of GranuBent PORE-TEC for the treatment of wine is not allowed in the Federal Republic of Germany. Vea Menos | |
| Granucol® | Erbslöh Geisenheim AG | Granucol® types are activated carbon pellets of vegetable origin. Granucol® is prepared from activated carbon powder with correspondingly varied inner surface, thus specific adsorption capacity. Moreover, the special production process assures an excellen...Vea Mas Granucol® types are activated carbon pellets of vegetable origin. Granucol® is prepared from activated carbon powder with correspondingly varied inner surface, thus specific adsorption capacity. Moreover, the special production process assures an excellent distribution of the individual pellets. The convenient application of Granucol® results in a selective adsorption of undesired coloring matter, taste-giving or olfactive substances. The carbons undergo a special production process and thus finest matter can be bound without affecting adsorptive power. In such a way separation is effected more quickly and the bouquet substances of the beverages are widely preserved. Accordingly selective is the reaction of the different Granucol® types with regard to the treatment of off-taste and off-smells and to reduce increased contents of tannins and coloring matter. Granucol® does not only deposit rather quickly but also very well. Usually, Granucol® is added first to the beverage, when combined with other fining agents. A subsequent gelatin/silica sol fining improves sedimentation and filterability. Vea Menos | |
| Granucol® GE/FA | Erbslöh Geisenheim AG | Granucol® GE/FA are activated carbon pellets of vegetable origin. Granucol® is prepared from activated carbon powder with correspondingly varied inner surface, thus specific adsorption capacity. Moreover, the special production process assures an excellen...Vea Mas Granucol® GE/FA are activated carbon pellets of vegetable origin. Granucol® is prepared from activated carbon powder with correspondingly varied inner surface, thus specific adsorption capacity. Moreover, the special production process assures an excellent distribution of the individual pellets. The convenient application of Granucol® results in a selective adsorption of undesired coloring matter, taste-giving or olfactive substances. The carbons undergo a special production process and thus finest matter can be bound without affecting adsorptive power. In such a way separation is effected more quickly and the bouquet substances of the beverages are widely preserved. Accordingly selective is the reaction of the different Granucol® types with regard to the treatment of off-taste and off-smells and to reduce increased contents of tannins and coloring matter. Granucol® does not only deposit rather quickly but also very well. Usually, Granucol® is added first to the beverage, when combined with other fining agents. A subsequent gelatin/silica sol fining improves sedimentation and filterability. Vea Menos | |
| Graved-Reif Plus | REINERT GRUPPE Ingredients GmbH | Graved-Reif Plus is a maturing agent with bactericide and fungicide effects that provides immediate ripening and avoids the loss of cell fluid. This product intensifies the taste and appearance of graved salmon. Graved-Reif Plus is applied to graved salmo...Vea Mas Graved-Reif Plus is a maturing agent with bactericide and fungicide effects that provides immediate ripening and avoids the loss of cell fluid. This product intensifies the taste and appearance of graved salmon. Graved-Reif Plus is applied to graved salmon. Vea Menos | |
| Grilled Chicken Parts | Friedrich Ingredients | Grilled Chicken Parts is a light gray powder Lake mixture with an onion and pepper taste. It is a brine mix for grilled chicken parts with a condimental odor. | |
| GRINDSTED® Acetem 90-50 Kosher | DuPont Danisco | GRINDSTED® Acetem 90-50 Kosher is an acetic acid ester of monoglycerides made from edible, partially hydrogenated soybean oil. It has film-forming and flexible properties and is available in liquid or plastic format. It helps improve product quality, fil...Vea Mas GRINDSTED® Acetem 90-50 Kosher is an acetic acid ester of monoglycerides made from edible, partially hydrogenated soybean oil. It has film-forming and flexible properties and is available in liquid or plastic format. It helps improve product quality, film-forming capability, sustainability, and plasticizing efficiency. This product is ideal as a chewing gum base, lubricant agent, defoaming agent, food coating, and anti-dusting agent. Vea Menos | |
| Grindsted® Meatline 1725 | DuPont Danisco | Grindsted® Meatline 1725 is an off-white powder comprised of semi-refined carrageenan (from red seaweed) and potassium chloride. and It binds water in meat products and reduces cooking loss, as well as improves slicing properties and sensory appeal as a ...Vea Mas Grindsted® Meatline 1725 is an off-white powder comprised of semi-refined carrageenan (from red seaweed) and potassium chloride. and It binds water in meat products and reduces cooking loss, as well as improves slicing properties and sensory appeal as a result of greater juiciness. This product is ideal for processed ham and poultry products. Vea Menos | |
| HACC Prills | Sensient Food Colors North America | HACC Prills are small, spherical shapes that add color to food products. This product remains concealed in an application until heat is applied, which triggers the color to activate. Their carrier material is oil/wax, they are water insoluble, have a melt...Vea Mas HACC Prills are small, spherical shapes that add color to food products. This product remains concealed in an application until heat is applied, which triggers the color to activate. Their carrier material is oil/wax, they are water insoluble, have a melting point of 65 - 80 degrees Celsius, are not temperature resistant, and have a particle size of 800u. HACC Prills come in a variety of color options. HACC Prills can be used in a variety of food and beverage products, including dairy, processed food, and snack food. Vea Menos | |
| Ham-Power® 60 resp. 120 | REINERT GRUPPE Ingredients GmbH | Ham-Power® 60 resp. 120 is an injection agent used in cooked and cured meat products. It is primarily applied to provide color stabilization, cohesion and stability when high speed slicers are used. | |
| Harmony™ Color | Dal Cin Gildo Spa | Harmony™ Color is suitable for treating red and rose wines both during wine-making and “elevage”. Thanks to the presence of phenolic fractions, it has stimulated and accelerated the reactions that lead to the polymerization and stabilization of the anthoc...Vea Mas Harmony™ Color is suitable for treating red and rose wines both during wine-making and “elevage”. Thanks to the presence of phenolic fractions, it has stimulated and accelerated the reactions that lead to the polymerization and stabilization of the anthocyanin fraction of red wines, favoring especially the interaction with oxygen molecules. Moreover, Harmony™ Color shows a significant absorbing action that originated pleasant and extremely clean wines from an organoleptic point of view. For its characteristics, it has an ideal action during the operations of micro-oxygenation and during open air racking. Harmony™ Color can also be used in combination with procyanidinic tannins such as Top Tan or Tannirouge Flash, or with Tannex Flash during the first steps of wine making. Vea Menos | |
| Harmony™ Full | Dal Cin Gildo Spa | Harmony™ Full is the ideal additive for treating sharp wines that need an organoleptic evolution to become more round and full-bodied, thanks to its complex composition. In red wines it is suitable to correct the tannic sharpness making a balanced and rou...Vea Mas Harmony™ Full is the ideal additive for treating sharp wines that need an organoleptic evolution to become more round and full-bodied, thanks to its complex composition. In red wines it is suitable to correct the tannic sharpness making a balanced and rounder taste, giving these wines complex and pleasant aromatic notes. It gives roundness and more fullness to white wines, especially favoring flavor evolution toward a more complex and persistent note. For its characteristics it can be used on white, red and rose wines, especially in the “élevage” phase, both in traditional tanks (stainless steel or concrete) and in barrels. Very good results are obtained also using the product during fermentation, enabling an early beginning to the stabilization reaction. Moreover, if it’s used during sparkling, an interesting improvement of wine perlage is obtained. Vea Menos | |
| Harmony™ MP | Dal Cin Gildo Spa | Harmony™ MP is a preparation designed to maximize the more desired properties of yeast mannoproteins. Its formulation insures a rapid disposition of yeast poly saccharides in order to increase stability, fullness and complexity of the wine, thus avoiding ...Vea Mas Harmony™ MP is a preparation designed to maximize the more desired properties of yeast mannoproteins. Its formulation insures a rapid disposition of yeast poly saccharides in order to increase stability, fullness and complexity of the wine, thus avoiding the long and often unpredictable soak on yeast lees at the end of the fermentation. Its characteristics allow it to be used on wines destined for early consumption or aging, whether white, red or rosé. Given its solubility and rapid action, Harmony™ MP is best used on finished wine immediately prior to bottling where it will optimize the stabilization of the wine and quickly overwhelm any eventual organoleptic deficiencies. Harmony™ MP can also be used during the sharpening phase. It may be used as an alternative to, or in combination with, Harmony™ Full, if time is limiting, if the temperature is low or if a periodic mixing or bâtonnage cannot be performed. The use of Harmony™ MP is recommended for the following: improve protein and tartrate stability of wine, improve color stability of both white and red wines, increase the taste sensations of fullness, softness and complexity, improve the structure and tastiness of the wine, increase the aromatic persistence and complexity, regulate and increase the kinetics of the malolactic fermentation. Vea Menos | |
| Harmony™ R | Dal Cin Gildo Spa | Harmony™ R has a specific structuring action ideal for rosé and red wines. The action of the poly phenolic fractions, with a specific polymerizing effect makes Harmony™ R ideal for improving wines lacking in body and character, even in case of not very fa...Vea Mas Harmony™ R has a specific structuring action ideal for rosé and red wines. The action of the poly phenolic fractions, with a specific polymerizing effect makes Harmony™ R ideal for improving wines lacking in body and character, even in case of not very favorable harvest or high yields. Harmony™ R is suitable for preserving wine color from possible degradation, also in case of wines derived from grapes affected by Botrytis, and can be combined with other tannins (TANNIROUGE or TOP TAN). Vea Menos | |
| Harmony™ W | Dal Cin Gildo Spa | Harmony™ W is ideal to enrich the structure and complexity of white wines. Its particular composition enables it to improve the structure of the wines, with a special care for their harmony and taste balance. Its phenolic fraction protects from oxidation ...Vea Mas Harmony™ W is ideal to enrich the structure and complexity of white wines. Its particular composition enables it to improve the structure of the wines, with a special care for their harmony and taste balance. Its phenolic fraction protects from oxidation and contributes to the flavor evolution, giving more complex and definite notes. Vea Menos | |
| HarmoVin® CF | Erbslöh Geisenheim AG | HarmoVin® CF is a casein-free powdered specific compound. HarmoVin® CF has a well balanced, efficient yet not aggressively acting PVPP portion. With wines lacking an agreeable and clean sensation, HarmoVin® CF is applied for wine harmonization; the produc...Vea Mas HarmoVin® CF is a casein-free powdered specific compound. HarmoVin® CF has a well balanced, efficient yet not aggressively acting PVPP portion. With wines lacking an agreeable and clean sensation, HarmoVin® CF is applied for wine harmonization; the product is color and aroma preserving. Harmovin® CF is based on gelatin, PVPP and silicates. Principally HarmoVin® CF can be applied in every stage, i.e., also before the usual clarifying treatment. It is however recommendable to perform HarmoVin® CF treatment only after completed clarification, since only then a sensory unbalance or unclean sensory impression is clearly perceptible. Vea Menos | |
| Hydra 0.2% BVI | Limagrain Ingredients | Hydra 0.2% BVI is a white to cream powder made from enzymes and wheat flour. This product is used as a bread improver to increase dough hydration. Its most common applications are in bakery products including but not limited to breads and sandwich breads...Vea Mas Hydra 0.2% BVI is a white to cream powder made from enzymes and wheat flour. This product is used as a bread improver to increase dough hydration. Its most common applications are in bakery products including but not limited to breads and sandwich breads. Vea Menos | |
| Idrosol® | AEB Group | Idrosol® is a highly concentrated liquid gelatin, stable and activated through particular processes and it sensibly improves the sensorial aspects of the treated wines. | |
| Infinity Class | Dal Cin Gildo Spa | Infinity Class is a tannin characterized by great harmony and finesse. It increases the complexity of the aroma with vanilla, caramel and mocha notes as well as a subtle touch of the finest oak. It increases the complexity with the flavors already found i...Vea Mas Infinity Class is a tannin characterized by great harmony and finesse. It increases the complexity of the aroma with vanilla, caramel and mocha notes as well as a subtle touch of the finest oak. It increases the complexity with the flavors already found in the nose and it improves the overall balance. It is used on both white wines and red wines during aging and final adjustments. It is very suitable for wines that have already been aged in wood. Infinity Class also has a good sensory impact on the nose (aroma), cleanliness by removing off-flavor as reductive notes and by re-establishing the redox balance. Vea Menos | |
| Infinity Creamy | Dal Cin Gildo Spa | Infinity Creamy gives wines a notable sensory impact. On the nose, increases complexity with notes that remind of confectionery as well as coconut and vanilla that are typical of toasted wood. The impact found on the nose is confirmed in the mouth with an...Vea Mas Infinity Creamy gives wines a notable sensory impact. On the nose, increases complexity with notes that remind of confectionery as well as coconut and vanilla that are typical of toasted wood. The impact found on the nose is confirmed in the mouth with an improved structure. It can be used on white and red wines during the élevage and for finishing touches. During the élevage it can be used in three or more fill barrels in order to contribute to the aromatic intensity and complexity. Infinity Creamy also has a good sensory impact on the palette (flavor) cleanliness by removing off-flavor as reductive notes and by re-establishing the redox balance. The aroma shows wider and cleaner aromas, in red wines it reveals black/red fruits notes. At high dosages, especially in white wines, it redesigns the sensory profile and increases the final value of the wine. Infinity Creamy has an extraordinary effect and therefore can be used even at low dosages or for blends. Vea Menos | |
| Infinity Fruity Red | Dal Cin Gildo Spa | Infinity Fruity Red blend gives exciting results in terms of wine revitalization. It is a blend of tannins extracted from different plants with different chemical structures. Use Infinity Fruity Red for finishing touches and before bottling for red wines....Vea Mas Infinity Fruity Red blend gives exciting results in terms of wine revitalization. It is a blend of tannins extracted from different plants with different chemical structures. Use Infinity Fruity Red for finishing touches and before bottling for red wines. It removes molecules that mask the wines aromas, hence revealing a cleaner and more open nose. This correction allows for an improved expression of the fruit and jam aromas found in the wine that were “masked” by small defects accumulated during the various wine making processes. In taste the structure is improved in terms of better balance, persistence and after taste length, without influencing the astringency. Vea Menos | |
| Infinity Fruity White | Dal Cin Gildo Spa | Infinity Fruity White blend gives exciting results in terms of wine revitalization. It is a blend of tannins extracted from different plants with different chemical structures. Use for finishing touches and before bottling for white wines, the most remark...Vea Mas Infinity Fruity White blend gives exciting results in terms of wine revitalization. It is a blend of tannins extracted from different plants with different chemical structures. Use for finishing touches and before bottling for white wines, the most remarkable result is the clean aroma, due to the removing off-flavor as reductive notes and by re-establishing the redox balance. This correction allows for an improved expression of the fruity and floral aromas found in the wine that were “masked” by small defects accumulated during the various wine making processes. In taste the structure is improved in terms of better balance and persistence. In many wines a notable increase in flavor and after taste is perceived. Vea Menos | |
| Intens Crust Color | Puratos | Intens Crust Color is a modular improver specifically formulated to enhance the color of par baked frozen products. This product can be used as an additive to create a wide variety of bread products including: bagels, baguettes, ciabattas, hamburger buns,...Vea Mas Intens Crust Color is a modular improver specifically formulated to enhance the color of par baked frozen products. This product can be used as an additive to create a wide variety of bread products including: bagels, baguettes, ciabattas, hamburger buns, loaf breads, multi-grain whole meal breads. Vea Menos | |
| Intens Extensibility | Puratos | Intens Extensibility is a modular ingredient in powder form that improves the relaxation and the machine-ability of the dough. This product can be used in a wide range of bakery applications including: loaf breads, multi-grain whole meal bread, rolls, rye...Vea Mas Intens Extensibility is a modular ingredient in powder form that improves the relaxation and the machine-ability of the dough. This product can be used in a wide range of bakery applications including: loaf breads, multi-grain whole meal bread, rolls, rye breads, and soft rolls. Intens Extensibility is based on the latest enzymes research and development. Vea Menos | |
| Intens Fresh 1-20 | Puratos | Intens Fresh 1-20 is a modular improver for soft breads and rolls. This product can be used in a wide variety of bread products including: baguettes, loaf breads, and multi-grain whole meal bread. Intens Fresh 1-20 is designed to enhance freshness by brin...Vea Mas Intens Fresh 1-20 is a modular improver for soft breads and rolls. This product can be used in a wide variety of bread products including: baguettes, loaf breads, and multi-grain whole meal bread. Intens Fresh 1-20 is designed to enhance freshness by bringing additional moistness to the crumb. Vea Menos | |
| Intens Fresh 1-40 | Puratos | Intens Fresh 1-40 is a modular ingredient used to improve freshness by increasing softness and moistness in all types of yeast raised bread doughs. This product can be used in a wide variety of bread products including: baguettes, loaf breads, and multi-g...Vea Mas Intens Fresh 1-40 is a modular ingredient used to improve freshness by increasing softness and moistness in all types of yeast raised bread doughs. This product can be used in a wide variety of bread products including: baguettes, loaf breads, and multi-grain whole meal breads. Intens Fresh 1-40 is designed to influence one specific characteristic in the dough or bread without reformulating the entire improver and recipe, thus resulting in helping to differentiate the texture of bread in terms of freshness. Vea Menos | |
| Intens Melting | Puratos | Intens Melting is a modular improver for soft breads and rolls. This product improves the eating experience of baking items by enhancing the melting properties of the crumb, making it easier to swallow (moist and short). Intens Melting can be used as an ...Vea Mas Intens Melting is a modular improver for soft breads and rolls. This product improves the eating experience of baking items by enhancing the melting properties of the crumb, making it easier to swallow (moist and short). Intens Melting can be used as an additive in a wide variety of bread products including: bagels, flat breads, hamburger buns, panettones, and yeast raised donuts. This product is ideal for sweeter yeast raised items. Vea Menos | |
| Intens Microwave | Puratos | Intens Microwave is a powdered modular improver for bakery items that improves short bite and reduces the toughness typical for baked goods that are microwaved. This product can be used in a wide range of bakery applications including: flat breads, flour ...Vea Mas Intens Microwave is a powdered modular improver for bakery items that improves short bite and reduces the toughness typical for baked goods that are microwaved. This product can be used in a wide range of bakery applications including: flat breads, flour tortillas, hamburger buns, pizzas, pretzels, rolls, and soft rolls. Intens Microwave also influences one specific characteristics in the dough or bread without reformulating the entire recipe. Vea Menos | |
| Intens Moist | Puratos | Intens Moist is a modular improver for soft breads and rolls. This product can be used as an additive in a wide variety of bread products including: panettones, pretzels, rolls, soft rolls, toast breads and yeast raised donuts. Intens Moist is designed to...Vea Mas Intens Moist is a modular improver for soft breads and rolls. This product can be used as an additive in a wide variety of bread products including: panettones, pretzels, rolls, soft rolls, toast breads and yeast raised donuts. Intens Moist is designed to enhance freshness by bringing additional moistness to the crumb. Vea Menos | |
| Intens Resilent | Puratos | Intens Resilent is a modular Improver for soft breads and rolls. This product can be used as an additive in a wide variety of bread products including: bagels, hamburger buns, loaf breads, multi-grain whole meal breads, rolls, rye breads, soft rolls, toas...Vea Mas Intens Resilent is a modular Improver for soft breads and rolls. This product can be used as an additive in a wide variety of bread products including: bagels, hamburger buns, loaf breads, multi-grain whole meal breads, rolls, rye breads, soft rolls, toast breads, and yeast raised donuts. Intens Resilent is designed to improve crumb resiliency, helping the products to maintain their shape during transportation and storage. Vea Menos | |
| Intens Short | Puratos | Intens Short is a modular improver for soft breads and rolls. This product improves the eating experience of baking items by enhancing the shortness bite of yeast raised products. Intens Short reduces the chewiness of the product improving the freshness ...Vea Mas Intens Short is a modular improver for soft breads and rolls. This product improves the eating experience of baking items by enhancing the shortness bite of yeast raised products. Intens Short reduces the chewiness of the product improving the freshness perception of the baked item. This product can be used as an additive in a wide variety of bread products including: bagels, flat bread, flour tortillas, hamburger buns, panettones, pizzas, pretzels, rolls, rye breads, soft rolls and toast breads. Vea Menos | |
| Intens Slice-Ability | Puratos | Intens Slice-Ability is a ready to use bread mix with a modular improver, used to facilitate the slice-ability. This product can be used as an additive for creating a wide variety of bread products including: loaf breads, multi-grain whole meal breads, ry...Vea Mas Intens Slice-Ability is a ready to use bread mix with a modular improver, used to facilitate the slice-ability. This product can be used as an additive for creating a wide variety of bread products including: loaf breads, multi-grain whole meal breads, rye breads and toast breads. Intens Slice-Ability is designed to reduce the waste of badly sliced breads. Vea Menos | |
| Intens Tolerance | Puratos | Intens Tolerance is a bread mix additive which improves the dough strength and dough tolerance leading to more volume. This product can be used as an additive to make a wide variety of bread products including: bagels, baguettes, ciabattas, flat bread, fl...Vea Mas Intens Tolerance is a bread mix additive which improves the dough strength and dough tolerance leading to more volume. This product can be used as an additive to make a wide variety of bread products including: bagels, baguettes, ciabattas, flat bread, flour tortillas, hamburger buns, loaf breads, multi-grain whole meal breads, pizzas, pretzels, rolls, rye breads, soft rolls, toast breads, and yeast raised donuts. Intens Tolerance is designed to replace up to 4% vital wheat gluten. Vea Menos | |
| IsingClair-Hausenpaste | Erbslöh Geisenheim AG | IsingClair-Hausenpaste is a product which is prepared according to modern findings by a special process of comminution and digestion which does however, not at all affect its efficiency. Subsequently, the product is SO2-stabilized. Isinglass, produced in ...Vea Mas IsingClair-Hausenpaste is a product which is prepared according to modern findings by a special process of comminution and digestion which does however, not at all affect its efficiency. Subsequently, the product is SO2-stabilized. Isinglass, produced in that way, has no longer the disadvantage of being difficult to dissolve because this "household remedy“ of long standing for vinification must not be squeezed, cut and, above all, not be pulverized in order to preserve its full efficiency. Because of the troublesome plucking prior to decomposition, this natural and efficient fining agent was only rarely used. IsingClair-Hausenpaste is available as a 2 % isinglass gel and is based on the original foliated isinglass of first-rate quality. Vea Menos | |
| Ittiocolla S | Dal Cin Gildo Spa | Ittiocolla S is a white-cream colored powder made of soluble isinglass. Isinglass is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification of wine and beer. It can also be cooked into a paste...Vea Mas Ittiocolla S is a white-cream colored powder made of soluble isinglass. Isinglass is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification of wine and beer. It can also be cooked into a paste for specialized gluing purposes. Isinglass finings are widely used as a processing aid in the British brewing industry to accelerate the fining, or clarification, of beer. They are used particularly in the production of cask-conditioned beers, known as real ale, although there are a few cask ales available which are not fined using isinglass. The finings flocculate the live yeast in the beer into a jelly-like mass, which settles to the bottom of the cask. Left undisturbed, beer will clear naturally; the use of isinglass finings accelerates the process. Isinglass is sometimes used with an auxiliary fining, which further accelerates the process of sedimentation. Vea Menos | |
| Ittiogel® | AEB Group | Ittiogel® is a proteic clarifier obtained from the hydrolysis of white free-range fish skin collagen. Ittiogel® clarifies difficult wines and enables to obtain a considerable clarity even in the presence of botrytised grapes. | |
| IttioGreen™ | Dal Cin Gildo Spa | IttioGreen™ is a white-cream colored powder gelatin made from fish for wine fining. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration....Vea Mas IttioGreen™ is a white-cream colored powder gelatin made from fish for wine fining. Beverages like wine, cider and unfermented fruit juices contain insoluble matter which imparts a haze to the beverage which is often not practical to remove by filtration. The process of haze removal is known as fining. It involves the formation of a floccular precipitate in the beverage which will absorb the natural haze forming constituents while settling. After a settling period, the supernatant can be withdrawn and given a polishing filtration prior to sale. Vea Menos | |
| Ittiosol® | AEB Group | Ittiosol® is a special liquid fish gelatin at over 30% concentration, for prompt application, easy to dose and to mix. In red wines, despite a high index of combination with the astringent polyphenols, it displays little affinity towards anthocyanins, thu...Vea Mas Ittiosol® is a special liquid fish gelatin at over 30% concentration, for prompt application, easy to dose and to mix. In red wines, despite a high index of combination with the astringent polyphenols, it displays little affinity towards anthocyanins, thus preserving their chromatic intensity. Vea Menos | |
| Kali-Contact | Erbslöh Geisenheim AG | Kali-Contact is a highly pure tartar germ crystal, specifically prepared for crystal precipitation. Due to its particularly reactive surface, Kali-Contact stimulates tartar dissolved in the wine to crystallize rapidly. Excessive tartar dissolved in the wi...Vea Mas Kali-Contact is a highly pure tartar germ crystal, specifically prepared for crystal precipitation. Due to its particularly reactive surface, Kali-Contact stimulates tartar dissolved in the wine to crystallize rapidly. Excessive tartar dissolved in the wine, adds to the Kali-Contact crystals added, and deposits. The lower the wine temperature, the better and longer lasting the resulting tartar stability. Vea Menos | |
| Kalinat | Erbslöh Geisenheim AG | Kalinat provides A deacidification by means of potassium hydrogencarbonate results in a precipitation of tartar (potassium hydrogentartrate). Contrary to the normal deacidification, where calcium tartrate deposits, the potassium hydrogentartrate precipita...Vea Mas Kalinat provides A deacidification by means of potassium hydrogencarbonate results in a precipitation of tartar (potassium hydrogentartrate). Contrary to the normal deacidification, where calcium tartrate deposits, the potassium hydrogentartrate precipitation with Kalinat can be accelerated by cooling or by carrying through the contact process (a process to obtain tartar stability by adding 4 g/L Kali-Contact to the cooled wine at -4°C to 4°C under intense stirring). The main advantage of a Kalinat deacidification is that it is possible to rapidly precipitate crystals along with a resulting quick availability of the freshly deacidified wine. This however, can only be realized when the wine is cold-treated after the addition of Kalinat. For this purpose the contact process can be applied. As a rule, stability is then reached within approximately 3 days. Making use of the winter cold is a simple alternative. At normal cellar temperatures however, crystal precipitation will take several weeks to effect. Vea Menos | |
| Karmelosa™ DC | Dal Cin Gildo Spa | Karmelosa™ DC inhibits the nucleus formation phase (crystal formation) and prevents the growth of crystals that are already present, following mechanisms that are well described in the literature. Under certain conditions and independent of temperature, t...Vea Mas Karmelosa™ DC inhibits the nucleus formation phase (crystal formation) and prevents the growth of crystals that are already present, following mechanisms that are well described in the literature. Under certain conditions and independent of temperature, there is no hydrolysis or modification over time, its efficacy is maintained and remains unaltered throughout the wines shelf-life. By using Karmelosa™ DC it is possible to reduce impacts linked with cold stabilization. Karmelosa™ DC has no effect on the composition or sensory characteristics of treated wines and furthermore is not found on the list of allergenic substances. Vea Menos | |
| Karmelosa™ L | Dal Cin Gildo Spa | Karmelosa™ L inhibits the nucleus formation phase (crystal formation) and prevents the growth of crystals that are already present, following mechanisms that are well described in the literature. Under certain conditions and independent of temperature, th...Vea Mas Karmelosa™ L inhibits the nucleus formation phase (crystal formation) and prevents the growth of crystals that are already present, following mechanisms that are well described in the literature. Under certain conditions and independent of temperature, there is no hydrolysis or modification over time, its efficacy is maintained and remains unaltered throughout the wines shelf-life. By using Karmelosa™ L it is possible to reduce impacts linked with cold stabilization. Karmelosa™ L has no effect on the composition or sensory characteristics of treated wines and furthermore is not found on the list of allergenic substances. Vea Menos |
