ε-Polylysine is a natural highly hygroscopic pale yellow powder from streptomyces albulus fermentation. This product can hinder the growth of Gram-negative and Gram-positive bacteria, moulds, yeasts, etc. It is mainly used as a food preservative that is s...voir plus
ε-Polylysine is a natural highly hygroscopic pale yellow powder from streptomyces albulus fermentation. This product can hinder the growth of Gram-negative and Gram-positive bacteria, moulds, yeasts, etc. It is mainly used as a food preservative that is safe, highly efficient, and has no side-effects. voir moins
ε-Polylysine (purity > 95%) is a natural highly hygroscopic pale yellow powder from streptomyces albulus fermentation. This product can hinder the growth of Gram-negative and Gram-positive bacteria, moulds, yeasts, etc. It is mainly used as a food preserv...voir plus
ε-Polylysine (purity > 95%) is a natural highly hygroscopic pale yellow powder from streptomyces albulus fermentation. This product can hinder the growth of Gram-negative and Gram-positive bacteria, moulds, yeasts, etc. It is mainly used as a food preservative that is safe, highly efficient, and has no side-effects. voir moins
Natamycin 50% in Glucose is a naturally antimycotic product which is classified as a polyene macrolide and is produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different molds and yeasts broadly and ...voir plus
Natamycin 50% in Glucose is a naturally antimycotic product which is classified as a polyene macrolide and is produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different molds and yeasts broadly and high-effectively, but also inhibits the production of their toxin. It is widely used in food preservation and anti-fungal treatment. Natamycin 50% in Glucose is a mixture of glucose and natamycin. It is widely used on fruit/vegetable juice drink, fruits to preserve and keep them fresh. voir moins
Natamycin 50% in lactose is a naturally antimycotic product which is classified as a polyene macrolide and is produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different molds and yeasts broadly and ...voir plus
Natamycin 50% in lactose is a naturally antimycotic product which is classified as a polyene macrolide and is produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different molds and yeasts broadly and high-effectively, but also inhibits the production of their toxin. It is widely used in food preservation and anti-fungal treatment. voir moins
Natamycin 50% in NaCl is a naturally antimycotic product which is classified as a polyene macrolide and is produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different molds and yeasts broadly and hig...voir plus
Natamycin 50% in NaCl is a naturally antimycotic product which is classified as a polyene macrolide and is produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different molds and yeasts broadly and high-effectively, but also inhibits the production of their toxin. It is widely used in food preservation and anti-fungal treatment. Natamycin 50% in NaCl is a mixture of NaCl and natamycin. It is widely used on meat products and keep them fresh. voir moins
Natamycin 95% is a naturally antimycotic product which is classified as a polyene macrolide and is produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different molds and yeasts broadly and high-effect...voir plus
Natamycin 95% is a naturally antimycotic product which is classified as a polyene macrolide and is produced during fermentation by the bacterium Streptomyces spp. Natamycin not only inhibits the growth of different molds and yeasts broadly and high-effectively, but also inhibits the production of their toxin. It is widely used in food preservation and anti-fungal treatment. Natamycin has no effect on bacteria, so it does not prevent in the natural maturing process of yoghurt, cheese, fresh Ham, sausage, ect. voir moins
Nisin is a natural food preservative that is highly efficient, safe and has no side-effects. Nisin inhibits Gram-positive bacteria, ensures food quality, extends shelf life, and is a good replacement for chemical preservatives. It is used in a wide range ...voir plus
Nisin is a natural food preservative that is highly efficient, safe and has no side-effects. Nisin inhibits Gram-positive bacteria, ensures food quality, extends shelf life, and is a good replacement for chemical preservatives. It is used in a wide range of heat-processed foods that include processed meat, seafood, fresh milk, canned food, soy sauce, baked products, processed cheese and other dairy products, etc. voir moins
Pectacon® M-2209 is an excellent stabilizer for sauces providing emulsion stability, viscosity and a pleasant mouthfeel. Due to synergy between the different constituents the product provides viscosity control with only a low dosage of stabilizer. This PE...voir plus
Pectacon® M-2209 is an excellent stabilizer for sauces providing emulsion stability, viscosity and a pleasant mouthfeel. Due to synergy between the different constituents the product provides viscosity control with only a low dosage of stabilizer. This PECTACON® thickening system is formulated for the production of quality food products which need control of viscosity like sauces, dressings, fruit preparations, etc. and gives improved cling to the salad and syneresis control. It swells partially in cold water and is completely soluble in hot water (80°C). voir moins
Pectacon® M-368 is a gelling and thickening system that is formulated for the protection of quality bakery fillings like fruit preparations, which need bake and freeze/thaw stability. A special developed product of alginate (E 401), phosphates (E 450, E 3...voir plus
Pectacon® M-368 is a gelling and thickening system that is formulated for the protection of quality bakery fillings like fruit preparations, which need bake and freeze/thaw stability. A special developed product of alginate (E 401), phosphates (E 450, E 341), locust bean gum (E 410), the end product is a strong brittle gel that retains it's shape during heating in an oven which makes your fruit filling perfectly suitable for bakery products. voir moins
Pectacon® M-4592 is a gelatin based stabilizer for aerated desserts that offers stability and a fine structure that can be used for mousses. A special developed product of gelatin (E 441), mono- and diglycerides (E 471), sequestrant (E 331) and standardiz...voir plus
Pectacon® M-4592 is a gelatin based stabilizer for aerated desserts that offers stability and a fine structure that can be used for mousses. A special developed product of gelatin (E 441), mono- and diglycerides (E 471), sequestrant (E 331) and standardized with sugar, This PECTACON® stabilizer system is an ideal stabilizer base for all kind of aerated dairy desserts. The texture of a mousse made with this product is light and strong with a creamy mouthfeel during eating. voir moins
Pectacon® M-4615 is a thickening system that is formulated for the production of quality frozen desserts like ice cream. A special developed product consisting of locust bean gum (E 410), guar gum (E 412), and carrageenan (E 407), this Pectacon® stabilize...voir plus
Pectacon® M-4615 is a thickening system that is formulated for the production of quality frozen desserts like ice cream. A special developed product consisting of locust bean gum (E 410), guar gum (E 412), and carrageenan (E 407), this Pectacon® stabilizer system has good stability against heat shock by preventing growth of the ice crystals due to inhibition of water migration from small to larger crystals during thawing and refreezing. voir moins
Pectacon® M-4847 is a spreadable gelling and thickening system that is formulated for the production of quality bakery fillings, like fruit preparations, which need bake and freeze/thaw stability. This alternative for Pectacon® M-368 has a softer texture ...voir plus
Pectacon® M-4847 is a spreadable gelling and thickening system that is formulated for the production of quality bakery fillings, like fruit preparations, which need bake and freeze/thaw stability. This alternative for Pectacon® M-368 has a softer texture and provides improved spreadability. This product is bake stable in medium brix solutions, and end products have a soft gelified structure, excellent mouthfeel, and clean eating profile due to a specific combination of stabilizers. voir moins
Pectacon® M-4924 is a thickening system that is formulated for the production instant products, such as sauces in ready meals. Pectacon® M-4924 has a preactivated micro crystalline cellulose (MCC), allowing it to be added to solutions without the use of u...voir plus
Pectacon® M-4924 is a thickening system that is formulated for the production instant products, such as sauces in ready meals. Pectacon® M-4924 has a preactivated micro crystalline cellulose (MCC), allowing it to be added to solutions without the use of usual high shear forces required to activate regular MCC solutions.
Sauces for ready meals made with Pectacon® M-4924 are microwave stable and prevents syneresis or separation. Products have improved texture, mouthfeel, viscosity, and appearance, as well as excellent heat and freeze/thaw stability, and a high water absorbing capacity. voir moins
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