| Alkemir® - 325 | VEDEQSA | Alkemir® - 325 is a powdered synergistic compound based on carrageenan (E-407), locust bean gum (E-410), potassium chloride (E-508) and atomized glucose. It is a compound specially prepared and balanced submited to an injection or tumbling process: manufa...展開 Alkemir® - 325 is a powdered synergistic compound based on carrageenan (E-407), locust bean gum (E-410), potassium chloride (E-508) and atomized glucose. It is a compound specially prepared and balanced submited to an injection or tumbling process: manufacturing of water added ham and loin. Specially suitable for the composition of injection brines. 收起 | |
| Alkemir® - 510 | VEDEQSA | Alkemir® - 510 is a powdered synergistic compound based on carrageenan (E-407), locust bean gum (E-410), xanthan gum (E-415) standardized with potassium chloride (E-508), pentasodium triphosphate (E-451i) and atomized glucose. It is suitable for the manuf...展開 Alkemir® - 510 is a powdered synergistic compound based on carrageenan (E-407), locust bean gum (E-410), xanthan gum (E-415) standardized with potassium chloride (E-508), pentasodium triphosphate (E-451i) and atomized glucose. It is suitable for the manufacture of cooked products, specially to be applied during maceration or tumbling processes. It should be applied as a mash prepared with water or brine. 收起 | |
| Alkemir® - 510/S | VEDEQSA | Alkemir® - 510/S is a powdered synergistic compound based on semi-refined carrageenan (E-407a), locust bean gum (E-410), xanthan gum (E-415) standardized with potassium chloride (E-508), pentasodium triphosphate (E-451i) and atomized glucose. It is suitab...展開 Alkemir® - 510/S is a powdered synergistic compound based on semi-refined carrageenan (E-407a), locust bean gum (E-410), xanthan gum (E-415) standardized with potassium chloride (E-508), pentasodium triphosphate (E-451i) and atomized glucose. It is suitable for the manufacture of cooked products, specially to be applied during maceration or tumbling processes. It should be applied as a mash prepared with water or brine. 收起 | |
| Alkemir® - 530/S | VEDEQSA | Alkemir® - 530/S is a composition based on semi-refined carrageenan (E-407a) and locust bean gum (E-410), stabilized with potassium chloride (E-508) to achieve adequate gel strength and standardized with glucose. It is a specially designed and balanced co...展開 Alkemir® - 530/S is a composition based on semi-refined carrageenan (E-407a) and locust bean gum (E-410), stabilized with potassium chloride (E-508) to achieve adequate gel strength and standardized with glucose. It is a specially designed and balanced composition for use in systems undergoing a process of cooking, particularly suitable in the injection brines. 收起 | |
| Alkemir® - 532 | VEDEQSA | Alkemir® - 532 is a composition based on: carrageenan (E-407) and locust bean gum (E-410) stabilized with potassium chloride (E-508) and atomized glucose. It is a balanced composition specially prepared for the manufacture of meat systems (cooked ham and ...展開 Alkemir® - 532 is a composition based on: carrageenan (E-407) and locust bean gum (E-410) stabilized with potassium chloride (E-508) and atomized glucose. It is a balanced composition specially prepared for the manufacture of meat systems (cooked ham and loin) submitted to a cooked process, specially indicated for injection brines and melted and spreadable cheeses. 收起 | |
| Alkemir® - 570 | VEDEQSA | Alkemir®-570 is a semi-refined carrageenan (E-407a) extracted and purified from the red algaes (Rhodophyceae) of Euchema spp. It is designed for its application in systems submited to a cooking process, specially indicated for the injection brines composi...展開 Alkemir®-570 is a semi-refined carrageenan (E-407a) extracted and purified from the red algaes (Rhodophyceae) of Euchema spp. It is designed for its application in systems submited to a cooking process, specially indicated for the injection brines composition. 收起 | |
| Alkemir® - 810 | VEDEQSA | Alkemir® - 810 is a sodium alginate (E-401) extracted from the brown algae (Phaeophyceae) of medium viscosity and medium gel strengh, purified through salt medium precipitation and successives pH adjustments. It is suitable for thickening or gelling proce...展開 Alkemir® - 810 is a sodium alginate (E-401) extracted from the brown algae (Phaeophyceae) of medium viscosity and medium gel strengh, purified through salt medium precipitation and successives pH adjustments. It is suitable for thickening or gelling processing food in aquoeus medium such as stuffed olives. 收起 | |
| Alkemir® - 811 | VEDEQSA | Alkemir®-811 is a high viscosity and small particle size sodium alginate (E-401) extracted from the brown algaes (Phaeophyceae), of medium viscosity and medium gel strengh, purified through salt medium precipitation and successive pH adjustments. It is so...展開 Alkemir®-811 is a high viscosity and small particle size sodium alginate (E-401) extracted from the brown algaes (Phaeophyceae), of medium viscosity and medium gel strengh, purified through salt medium precipitation and successive pH adjustments. It is soluble in cold, and it can forms gels in a calcium ion presence. It is suitable for thickening or gelling processing food in aqueous medium. 收起 | |
| Alkemir® - 836 | VEDEQSA | Alkemir®-836 is a special blend of disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), sodium alginate (E-401), calcium sulphate (E-516), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is a stabilizing and thickening agent ...展開 Alkemir®-836 is a special blend of disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), sodium alginate (E-401), calcium sulphate (E-516), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is a stabilizing and thickening agent for applications in the confectionery industry. 收起 | |
| Alkemir® - 859 | VEDEQSA | Alkemir®-859 is a powdered blend of propylenglycol alginate (E-405) of high esterification grade and low viscosity. It can be used in a variety of foodstuff such as fruit juices, beer, dressings, milk derivatives. It also can be used in bakery and pastry ...展開 Alkemir®-859 is a powdered blend of propylenglycol alginate (E-405) of high esterification grade and low viscosity. It can be used in a variety of foodstuff such as fruit juices, beer, dressings, milk derivatives. It also can be used in bakery and pastry products. 收起 | |
| Alkemir® - 879 | VEDEQSA | Alkemir®-879 is a special blend of sodium alginate (E-401), disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), and calcium sulphate (E-516). It is a thickening and gelling agent for applications in the confectionery industry. | |
| Alkemir® - 889 | VEDEQSA | Alkemir®-889 is a special blend of sodium alginate (E-401), disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), calcium sulphate (E-516), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is a thickening and gelling agent for ...展開 Alkemir®-889 is a special blend of sodium alginate (E-401), disodium phosphate (E-339ii), tetrasodium diphosphate (E-450iii), calcium sulphate (E-516), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is a thickening and gelling agent for applications in the confectionery industry. 收起 | |
| Alkemir® - 910 | VEDEQSA | Alkemir®-910 is a sodium alginate (E-401) extracted from brown algae (Phaeophyceae) of medium viscosity and high gel strengh, purified through salt medium precipitation and successives pH adjustments. It is a stabilizing and gelling agent for vegetable pa...展開 Alkemir®-910 is a sodium alginate (E-401) extracted from brown algae (Phaeophyceae) of medium viscosity and high gel strengh, purified through salt medium precipitation and successives pH adjustments. It is a stabilizing and gelling agent for vegetable pasta, fish and pickles. 收起 | |
| Alkemir® - 910/F | VEDEQSA | Alkemir® - 910/F is a stabilizing - gelling agent for vegetable pasta, fish and pickles. For a correct action it is recommended to get a good dissolution in the medium, using decalcified or deionized water adding it gradually and stirring it at the same t...展開 Alkemir® - 910/F is a stabilizing - gelling agent for vegetable pasta, fish and pickles. For a correct action it is recommended to get a good dissolution in the medium, using decalcified or deionized water adding it gradually and stirring it at the same time to avoid lumps. 收起 | |
| Alkemir® - 92 | VEDEQSA | Alkemir® - 92 is a stabilizing - gelling agent for processed food. Thickener and stabilizer of mayonnaise sauce and other products with high or low oil content. Easily dispersible in water, stable in acidic medium and with a high pseudoplasticity that mak...展開 Alkemir® - 92 is a stabilizing - gelling agent for processed food. Thickener and stabilizer of mayonnaise sauce and other products with high or low oil content. Easily dispersible in water, stable in acidic medium and with a high pseudoplasticity that makes it suitable for the stabilization of emulsions. Also indicated for the thickening and stabilization of liquid sweets for freezing. 收起 | |
| Alkemir® -100/R | VEDEQSA | Alkemir®-100/R is a powdered synergistic compound based on carrageenan (E-407), xanthan gum (E-415), locust bean gum (E-410), potassium chloride (E-508), sodium polyphosphate (E-452i) and glucose. Alkemir®-100/R has a high gelling and stabilizing capacity...展開 Alkemir®-100/R is a powdered synergistic compound based on carrageenan (E-407), xanthan gum (E-415), locust bean gum (E-410), potassium chloride (E-508), sodium polyphosphate (E-452i) and glucose. Alkemir®-100/R has a high gelling and stabilizing capacity with excellent behavior versus temperature and electrolytes. It is used for the manufacture of cooked products in several varieties. It can be applied by means of injection, tumbling or mix system of injection-tumbling. 收起 | |
| Alkemir® -110 | VEDEQSA | Alkemir®-110 is a powdered synergistic hydrocolloids compound based on locust bean gum (E-410), guar gum (E-412), xanthan gum (E-415) and arabic gum (E-414). It acts as a strong thickening, stabilizing, and dispersing agent in mayonnaise and other product...展開 Alkemir®-110 is a powdered synergistic hydrocolloids compound based on locust bean gum (E-410), guar gum (E-412), xanthan gum (E-415) and arabic gum (E-414). It acts as a strong thickening, stabilizing, and dispersing agent in mayonnaise and other products with high or low oil content. 收起 | |
| Alkemir® -182 | VEDEQSA | Alkemir®-182 is a powdered blend based on semi-refined carrageenan (E-407a), locust bean gum (E-410), xanthan gum (E-415) and potassium chloride (E-508). It is a mixture specially designed to be used as gellifying agent for the manufacture of meat prepara...展開 Alkemir®-182 is a powdered blend based on semi-refined carrageenan (E-407a), locust bean gum (E-410), xanthan gum (E-415) and potassium chloride (E-508). It is a mixture specially designed to be used as gellifying agent for the manufacture of meat preparations. It is also suitable to stabilize meat products for pet food. 收起 | |
| Alkemir® -305/A | VEDEQSA | Alkemir®-305/A is a powdered synergistic compound based on carrageenan (E-407), locust bean gum (E-410), guar gum (E-412), potassium chloride (E-508) and atomized glucose. It is a composition specially designed for the manufacture of meat emulsions and fi...展開 Alkemir®-305/A is a powdered synergistic compound based on carrageenan (E-407), locust bean gum (E-410), guar gum (E-412), potassium chloride (E-508) and atomized glucose. It is a composition specially designed for the manufacture of meat emulsions and fines pates such as frankfurt, mortadella, lunch, chopped, etc. 收起 | |
| Alkemir® -39 | VEDEQSA | Alkemir®-39 is a balanced powdered blend of hydrocolloids containing: propylene glycol alginate (E-405), locust bean gum (E-410), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is an extremely versatile product, designed for the stabiliz...展開 Alkemir®-39 is a balanced powdered blend of hydrocolloids containing: propylene glycol alginate (E-405), locust bean gum (E-410), magnesium hydroxide carbonate (E-504ii) and atomized glucose. It is an extremely versatile product, designed for the stabilization of fruit sorbets, chocolate ice creams and other products, such us coatings or finishings. 收起 | |
| Alkemir® -56/R | VEDEQSA | Alkemir®-56/R is a compound based on guar gum (E-412), xanthan gum (E-415) and locust bean gum (E-410). It acts as a gelling, texturing and stabilizing agent in croquettes and meat emulsions. | |
| Alkemir® -93 | VEDEQSA | Alkemir®-93 is a powdered synergistic hydrocolloids compound based on guar gum (E-412) and xanthan gum (E-415) standardized with glucose. It acts as a stabilizer and thickening agent in mayonnaise and other products with high or low oil content. It is wat...展開 Alkemir®-93 is a powdered synergistic hydrocolloids compound based on guar gum (E-412) and xanthan gum (E-415) standardized with glucose. It acts as a stabilizer and thickening agent in mayonnaise and other products with high or low oil content. It is water soluble, stable in acid medium, and it has a high pseudoplasticity. All these characteristics make it suitable for stabilizing of emulsions. It is also recommended for stabilizing and thickening of liquid candies to be frozen. 收起 | |
| Alkemir®-505/R | VEDEQSA | Alkemir®-505/R is a product specially prepared for the manufacture of meat emulsions such as frankfurt, mortadella, lunch, chopped etc. as well as in precooked meat preparations (croquettes, etc.) It has to be added mixed with other solid components (sug...展開 Alkemir®-505/R is a product specially prepared for the manufacture of meat emulsions such as frankfurt, mortadella, lunch, chopped etc. as well as in precooked meat preparations (croquettes, etc.) It has to be added mixed with other solid components (sugar, dextrose, sorbitol, maltodextrine, etc.) or in mash texture with water, in the cuter upon the meat mass in order to make easy its distribution. 收起 | |
| Alkemir®-532/C | VEDEQSA | Alkemir®-532/C is a balanced blend specially designed for application in products submitted to a cooking process, particularly indicated in spreadable and melted cheeses. To facilitate its incorporation, it is advisable to add it mixed with other compone...展開 Alkemir®-532/C is a balanced blend specially designed for application in products submitted to a cooking process, particularly indicated in spreadable and melted cheeses. To facilitate its incorporation, it is advisable to add it mixed with other components before the pasteurization, sterilization or melting process. 收起 | |
| Alkemir®-560 | VEDEQSA | Alkemir®-560 is a stabilizing – gelling agent for processed meat products. It is a product specially designed to be added to injection brines. Its high gel strength and interaction capacity with proteins provide an adequate texture and good juices retenti...展開 Alkemir®-560 is a stabilizing – gelling agent for processed meat products. It is a product specially designed to be added to injection brines. Its high gel strength and interaction capacity with proteins provide an adequate texture and good juices retention. Specially indicated for the manufacture of cooked ham or shoulder. It can be applied in the injection, as brine component. Alkemir®-560 should be added to the brine, with good stirring, once all salts have already been incorporated (chlorides, phosphates, nitrates, etc.) in order to avoid an increase of viscosity which could make the injection process difficult. 收起 | |
| Alkemir®-581 | VEDEQSA | Alkemir®-581 is a stabilizing – gelling agent for processed meat products. It is specially designed to be added to injection brines. Premix ALKEMIR®-581 with currently used sugars, introducing it afterwards to the injection brine under vigorous stirring f...展開 Alkemir®-581 is a stabilizing – gelling agent for processed meat products. It is specially designed to be added to injection brines. Premix ALKEMIR®-581 with currently used sugars, introducing it afterwards to the injection brine under vigorous stirring for at least 5 minutes. The recommended dosage is up to 4 g/kg of final product. 收起 | |
| Alkemir®-930 | VEDEQSA | Alkemir®-930 is an estabilizer and flavouring spice blend for fresh preparations. It is a mixture of colour and flavor stabilizing spices, yeast extract, hydro soluble aromatized rosemary extract and essential coconut oil, plus excipients (triacetin is us...展開 Alkemir®-930 is an estabilizer and flavouring spice blend for fresh preparations. It is a mixture of colour and flavor stabilizing spices, yeast extract, hydro soluble aromatized rosemary extract and essential coconut oil, plus excipients (triacetin is used as a vehicle). Alkemir®-930 is especially designed for dressings, sauces, ready-to-eat salads, as well as fresh meat products. 收起 | |
| Fungus® - CP | VEDEQSA | Fungus® - CP is a white, cream aqueous dispersion. This water dispersion is based on natamycin (E-235), sodium lactate (E-325), potassium sorbate (E-202) and xanthan gum (E-415). It is an emulsion treatment for surface cheese and cold meat. This product i...展開 Fungus® - CP is a white, cream aqueous dispersion. This water dispersion is based on natamycin (E-235), sodium lactate (E-325), potassium sorbate (E-202) and xanthan gum (E-415). It is an emulsion treatment for surface cheese and cold meat. This product is chemically stable, easy to apply, quick drying, and easy to clean. 收起 | |
| Gum Acacia | Alland & Robert | Gum acacia is an exudation, coming from the Acacia trees. This natural product is obtained by the incision of the stems and branches of the Acacia.It is commonly known as E414 in the food industry. Other commonly used names for the gum acacia across the i...展開 Gum acacia is an exudation, coming from the Acacia trees. This natural product is obtained by the incision of the stems and branches of the Acacia.It is commonly known as E414 in the food industry. Other commonly used names for the gum acacia across the industry: Gum Acacia, Gum Arabic, Acacia Fiber. This natural product is multi-functional. It can be used in food industry, in the Pharmaceutical and cosmetic industries or for technical needs. It is natural, healthy and without any negative impact for our Health. This additive is practically colourless, odourless and tasteless. 收起 | |
| Gum Karaya | Alland & Robert | Gum Karaya (gum sterculia) is the gum-exudation, hardened by air, obtained by the incision of the stems and branches of Sterculia Urens and others species of the Sterculiaceae family (Tomentosa, Setigera). The harvesting areas are mostly situated in west ...展開 Gum Karaya (gum sterculia) is the gum-exudation, hardened by air, obtained by the incision of the stems and branches of Sterculia Urens and others species of the Sterculiaceae family (Tomentosa, Setigera). The harvesting areas are mostly situated in west Africa and India. Gum Karaya is a high molecular-weight acelytated polysaccharide composed of galactose, rhamnose, glucuronic and galacturonic acids. The molecular weight is between 5 000 000 and 8 000 000. Gum Karaya of superior grades comes in tears of variable sizes , pale yellow, pearly, translucent and striated. Average grades have a yellow or pink colour, while low grades are brown. Gum Karaya may be used in oil in water emulsions, encapsulations, as a thickener - stabilizer in soft drinks and as a thickener, fibre enrichment, fat replacer and stabilizer in dairy products. 收起 | |
| Lamy - OT | VEDEQSA | Lamy - OT is a yellowish transparent or slightly opalescent liquid. It is soluble in oils and fats and is non soluble in water. This product is a concentrated solution of BHT (E-321) and BHA (E-320). It is used to prevent the oxidation or rancidity of fat...展開 Lamy - OT is a yellowish transparent or slightly opalescent liquid. It is soluble in oils and fats and is non soluble in water. This product is a concentrated solution of BHT (E-321) and BHA (E-320). It is used to prevent the oxidation or rancidity of fats and oils used in the processing of food products. 收起 | |
| Mircap® CT 85-H | VEDEQSA | Mircap® CT 85-H is part of a wide range of microencapsulated actives such as: Calcium propionate, Citric acid, Malic acid, Sorbic acid and other actives coated with a large variety materials such as: Carnauba Wax, Hydrogenated Palm Oil, Hydrogenated Sunfl...展開 Mircap® CT 85-H is part of a wide range of microencapsulated actives such as: Calcium propionate, Citric acid, Malic acid, Sorbic acid and other actives coated with a large variety materials such as: Carnauba Wax, Hydrogenated Palm Oil, Hydrogenated Sunflower Oil, Monoglycerides, Celluloses, Inorganic salts, Maltodextrine and others that protects sensitive actives and control their release properties, improving performance of food products, prolonging shelf life, increasing quality and optimizing production costs. MIRCAP® products are adapted to each purpose in the BAKERY, CONFECTIONERY AND MEAT MARKETS. 收起 | |
| Mircap® ML 85-H | VEDEQSA | Mircap® ML 85-H is part of a wide range of microencapsulated actives such as: Calcium propionate, Citric acid, Malic acid, Sorbic acid and other actives coated with a large variety materials such as: Carnauba Wax, Hydrogenated Palm Oil, Hydrogenated Sunfl...展開 Mircap® ML 85-H is part of a wide range of microencapsulated actives such as: Calcium propionate, Citric acid, Malic acid, Sorbic acid and other actives coated with a large variety materials such as: Carnauba Wax, Hydrogenated Palm Oil, Hydrogenated Sunflower Oil, Monoglycerides, Celluloses, Inorganic salts, Maltodextrine and others that protects sensitive actives and control their release properties, improving performance of food products, prolonging shelf life, increasing quality and optimizing production costs. MIRCAP® products are adapted to each purpose in the BAKERY, CONFECTIONERY AND MEAT MARKETS. 收起 | |
| Mircap® SB 85-H | VEDEQSA | Mircap® SB 85-H is part of a wide range of microencapsulated actives such as: Calcium propionate, Citric acid, Malic acid, Sorbic acid and other actives coated with a large variety materials such as: Carnauba Wax, Hydrogenated Palm Oil, Hydrogenated Sunfl...展開 Mircap® SB 85-H is part of a wide range of microencapsulated actives such as: Calcium propionate, Citric acid, Malic acid, Sorbic acid and other actives coated with a large variety materials such as: Carnauba Wax, Hydrogenated Palm Oil, Hydrogenated Sunflower Oil, Monoglycerides, Celluloses, Inorganic salts, Maltodextrine and others that protects sensitive actives and control their release properties, improving performance of food products, prolonging shelf life, increasing quality and optimizing production costs. MIRCAP® products are adapted to each purpose in the BAKERY, CONFECTIONERY AND MEAT MARKETS. 收起 | |
| Mirenat® - D | VEDEQSA | Mirenat® - D is a white powder. This product is a new food preservative based on a LAE (N -lauroyl-L-arginine ethyl ester) and maltodextrine. The main feature of Mirenat® - D is its wide bacteriostatic activity. It is effective with gram positive and gram...展開 Mirenat® - D is a white powder. This product is a new food preservative based on a LAE (N -lauroyl-L-arginine ethyl ester) and maltodextrine. The main feature of Mirenat® - D is its wide bacteriostatic activity. It is effective with gram positive and gram negative bacteria, molds and yeasts. It has high activity against pathogens causing food borne diseases as well as spoilage microorganisms. This product is rapidly metabolized in the digestive tract and is hydrolyzed into natural compounds found in the human diet. 收起 | |
| Mirenat® - G | VEDEQSA | Mirenat® - G is a transparent to slightly opalescent liquid. This new food preservative is based on LAE (Na-lauroyl-L-arginine ethyl ester HCl) and glycerine. Mirenat® - G has wide antimicrobial activity and is effective against gram positive bacteria, g...展開 Mirenat® - G is a transparent to slightly opalescent liquid. This new food preservative is based on LAE (Na-lauroyl-L-arginine ethyl ester HCl) and glycerine. Mirenat® - G has wide antimicrobial activity and is effective against gram positive bacteria, gram negative bacteria, molds, and yeasts. It has high activity against pathogens causing food borne diseases as well as spoilage microorganisms. It is approved for its use in meat and poultry products by the USDA/FSIS. 收起 | |
| Mirenat® - N | VEDEQSA | Mirenat® - N is a transparent or slightly opalescent liquid. This new food preservative is based on a LAE (N -lauroyl-L-arginine ethyl ester) and propylenglycol formulation. The main feature of Mirenat® - N is its wide bacteriostatic activity. It is effec...展開 Mirenat® - N is a transparent or slightly opalescent liquid. This new food preservative is based on a LAE (N -lauroyl-L-arginine ethyl ester) and propylenglycol formulation. The main feature of Mirenat® - N is its wide bacteriostatic activity. It is effective with gram positive, gram negative bacteria, molds, and yeasts. It has a high activity against pathogens that cause food borne disease as well as spoilage microorganisms. Mirenat® - N is rapidly metabolized in the digestive tract. It is hydrolyzed into natural compounds found in the human diet. 收起 | |
| Mirenat® - NS | VEDEQSA | Mirenat® - NS is a white powder. It is effective against gram positive bacteria, gram negative bacteria, molds and yeasts. It is remarkable as its high activity against pathogens causing food borne diseases as well as spoilage microorganisms. It is rapid...展開 Mirenat® - NS is a white powder. It is effective against gram positive bacteria, gram negative bacteria, molds and yeasts. It is remarkable as its high activity against pathogens causing food borne diseases as well as spoilage microorganisms. It is rapidly metabolized in the digestive tract and hydrolyzes into natural compounds found in the human diet. It has a broad range of applications in the food industry, specifically in meat and poultry, dairy and RTE products. 收起 | |
| Mirenat® - NSM | VEDEQSA | Mirenat® - NSM is a white powder that is dispersible in water. It is based on an LAE (lauroyl-L-arginine ethyl ester) in maltodextrine. This product is effective against gram positive bacteria, gram negative bacteria, molds, and yeasts. It has high activi...展開 Mirenat® - NSM is a white powder that is dispersible in water. It is based on an LAE (lauroyl-L-arginine ethyl ester) in maltodextrine. This product is effective against gram positive bacteria, gram negative bacteria, molds, and yeasts. It has high activity against pathogens causing food borne diseases as well as spoilage microorganisms. It is rapidly metabolized in the digestive tract and hydrolyzes into natural compounds found in the human diet. It is approved for its use in meat and poultry products by the USDA/FSIS. 收起 | |
| Shellac | Alland & Robert | Shellac is a resin composed of aliphatic and polyhydroxynic acids. The molecular weight lies around 1000. Shellac comes in glossy, fine flakes of light yellow to a dark brown colour (depending of the quality) It can be waxy (native form) or dewaxed. Bleac...展開 Shellac is a resin composed of aliphatic and polyhydroxynic acids. The molecular weight lies around 1000. Shellac comes in glossy, fine flakes of light yellow to a dark brown colour (depending of the quality) It can be waxy (native form) or dewaxed. Bleached shellacs come as a cream coloured to yellow powder. Shellac is a resinous secretion of tiny insects, called Laccifer Lacca (coccoidea family) to protect the breeding. These insects live on host-trees mainly located in India (Bihar, Madhya Pradesh and Orissa). Sticklac is the cut branches incrusted with hardened lac. This product is cleaned of plant wastes and impurities, washed, sieved, dried and sold as seedlac. Shellac is only the term used for the refined form of seedlac. The use of Shellac has been known in India and China for nearly 4000 years. Shellac may be used in applications in the food and pharmaceutical fields. It may be used in bakery products as a glazing agent and in confectionery products including: chewing gum sugar free, gum drops, pastilles, tablets, lozenges and coated products like almonds, nuts, peanuts and chocolates. 收起 | |
| SM-1035 | VEDEQSA | SM-1035 is a colorless or slightly yellowish, transparent liquid and it is completely soluble in water. It is a stabilized solution of potassium sorbate (E202) which inhibits the growth of fungi and yeasts, preventing development of mycotoxines and the or...展開 SM-1035 is a colorless or slightly yellowish, transparent liquid and it is completely soluble in water. It is a stabilized solution of potassium sorbate (E202) which inhibits the growth of fungi and yeasts, preventing development of mycotoxines and the organoleptic changes that this growth might cause. It does not change the color, aroma or flavor of foodstuffs. This product can be used in the preparation of almond milk, bread and bakery products, jellies, fruits, fruit juice, cheese, canned fish, mayonnaise, margarine, sausages, and nougats. 收起 | |
| SM-1035®/BZ | VEDEQSA | SM-1035®/BZ is a transparent, yellowish liquid that is water soluble. It is a food antimicrobial based on SM-1035®/BZ potassium sorbate (E-202) and sodium benzoate (E-211) stabilized in water. It can be used as preservative treatment of vegetables, bakery...展開 SM-1035®/BZ is a transparent, yellowish liquid that is water soluble. It is a food antimicrobial based on SM-1035®/BZ potassium sorbate (E-202) and sodium benzoate (E-211) stabilized in water. It can be used as preservative treatment of vegetables, bakery, prepared sauces and confectionery products. This product does not change the color, taste, or natural aroma of foodstuffs. 收起 | |
| SM-1035®/MD | VEDEQSA | SM-1035®/MD is a white solid that is dispersable in water. It is a food antimicrobial based on sodium diacetate (E-262ii), mono and diglycerides of fatty acids (E-471) and malic acid (E-296). Silicon dioxide (E-551) and tricalcium phosphate (E-341iii) are...展開 SM-1035®/MD is a white solid that is dispersable in water. It is a food antimicrobial based on sodium diacetate (E-262ii), mono and diglycerides of fatty acids (E-471) and malic acid (E-296). Silicon dioxide (E-551) and tricalcium phosphate (E-341iii) are included as anti-caking agents and sodium chloride as an excipient. It can be used as preservative to extend the shelf life of cured and smoked meat products. This product does not change the color, taste, or natural aroma of foodstuffs. 收起 | |
| SM-1035®/NS | VEDEQSA | SM-1035®/NS is a light cream solid that is water dispersible. It is a food antimicrobial based on ethyl p-hidroxybenzoate (E-214), sorbic acid (E-200) and nisin (E-234). Silicon dioxide (E-551) is included as an anti-caking agent and sodium chloride as an...展開 SM-1035®/NS is a light cream solid that is water dispersible. It is a food antimicrobial based on ethyl p-hidroxybenzoate (E-214), sorbic acid (E-200) and nisin (E-234). Silicon dioxide (E-551) is included as an anti-caking agent and sodium chloride as an excipient. It is a white or slightly yellow powder made up of 85% sodium bicarbonate and 15% of a special coating (hardened palm oil). This product can be used as antimicrobial agent for the internal or external treatment of meat products. It extends the shelf life of cured and smoked meat products and does not change the color, taste, or natural aroma of foodstuffs. 收起 | |
| SM-1035®/S1 | VEDEQSA | SM-1035®/S1 is a white solid that is water dispersible. It is a food antimicrobial based on sodium diacetate (E-262ii), sodium lactate (E-325), mono and diglycerides of fatty acids (E-471) and pentasodium triphosphate (E-451i). It contains sodium chlorid...展開 SM-1035®/S1 is a white solid that is water dispersible. It is a food antimicrobial based on sodium diacetate (E-262ii), sodium lactate (E-325), mono and diglycerides of fatty acids (E-471) and pentasodium triphosphate (E-451i). It contains sodium chloride as a carrier and silicon dioxide (E-551) as an anti-caking agent. This product can be used as a preservative treatment of cured and smoked meat products. It is active over a wide range of microorganisms and its activity does not depend on temperature. This product does not change the color, taste, or natural aroma of foodstuffs. 收起 |
