| Finamul (90) | Fine Organics | Finamul (90) (Distilled Monoglycerides) is creamish white powder, with a neutral fatty odor and taste. Finamul (90) is produced from raw materials derived from vegetable origin. Finamul (90) acts as an emulsifier for food products, and it is used in ice c...展開 Finamul (90) (Distilled Monoglycerides) is creamish white powder, with a neutral fatty odor and taste. Finamul (90) is produced from raw materials derived from vegetable origin. Finamul (90) acts as an emulsifier for food products, and it is used in ice creams, cookies, biscuits, chocolates, toffees, margarine, peanut butter, baked goods, fudges, butter, cheese products and pasta products. 收起 | |
| LYSOLAC™ | Bioseutica Group | LYSOLAC™ is 100% pure Lysozyme which is a natural antimicrobial enzyme that reduces late blowing when used for making hard or semi-hard cheeses. It inhibits the growth of many Gram-positive bacteria by rupturing the peptidoglycan outer layer of the cell w...展開 LYSOLAC™ is 100% pure Lysozyme which is a natural antimicrobial enzyme that reduces late blowing when used for making hard or semi-hard cheeses. It inhibits the growth of many Gram-positive bacteria by rupturing the peptidoglycan outer layer of the cell wall. LYSOLAC™ will not negatively affect the cultures, texture, flavor, or organoleptic qualities of cheese. It can be used to produce cheeses such as Edam, Gouda, Emmental, Swiss, Provolone, Romano, Montasio, Danbo, Asiago, Conte, Alpine types, and Manchego. 收起 | |
| PROBIND CH | BDF Natural Ingredients S.L. | PROBIND CH is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. PROBIND...展開 PROBIND CH is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. PROBIND CH can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir as well as full-fat and skimmed yoghurts. 收起 | |
| Probind CH 2.0 | BDF Natural Ingredients S.L. | Probind CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. Pro...展開 Probind CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. Probind CH 2.0 can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir, as well as full-fat and skimmed yoghurts. 收起 |
