| Colfan HL | Naturin Viscofan GmbH | Colfan HL is a clear edible collagen sausage casing for calibers 21mm to 28mm. It is permeable to smoke or steam and after drying or smoking the temperature should not exceed 74°C. Colfan HL is specially designed for hand-linked fresh sausages. | |
| Colfan-F | Naturin Viscofan GmbH | Colfan-F is an edible collagen fresh sausage casing for calibers 17mm to 34mm. It is permeable to smoke or steam and after drying and smoking the temperature should not exceed 74°C. Colfan-F is used for fresh and dry sausages such as pork sausage. | |
| Colfan-P | Naturin Viscofan GmbH | Colfan-P is a clear collagen sausage casing for calibers 17mm to 28mm. It is permeable to smoke or steam and after drying or smoking the temperature should not exceed 74°C. Colfan-P can be used for cooked or dry sausage either smoked or non-smoked. | |
| ESC | Naturin Viscofan GmbH | ESC is a clear collagen sausage casing for calibers 34mm to 47mm. It is permeable to smoke or steam and after drying or smoking the temperature should not exceed 74°C. ESC is designed for large caliber cooked sausages either smoked or non-smoked. | |
| inovapure™ | Bioseutica Group | inovapure™ is a generic brand of the purified preparation of lysozyme. It has antibacterial activity combined with a-toxicity that makes it an important agent for applications in the food industry. Under certain conditions, either alone or in the presence...展開 inovapure™ is a generic brand of the purified preparation of lysozyme. It has antibacterial activity combined with a-toxicity that makes it an important agent for applications in the food industry. Under certain conditions, either alone or in the presence of synergistic compounds, inovapure™ is highly effective against pathogens and food spoilage organisms. 收起 | |
| LYSOBIER™ | Bioseutica Group | LYSOBIER™ is made with the all-natural enzyme Lysozyme which protects against lactic acid bacteria spoilage in non-pasteurized beers. It also serves as a natural solution to protect and conserve the yeast and extends the shelf life of high fermentation bo...展開 LYSOBIER™ is made with the all-natural enzyme Lysozyme which protects against lactic acid bacteria spoilage in non-pasteurized beers. It also serves as a natural solution to protect and conserve the yeast and extends the shelf life of high fermentation bottled beers. LYSOBIER™ is used to make high fermentation and non-pasteurized bottle-conditioned beer. 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 | |
| LYSOVIN™ | Bioseutica Group | LYSOVIN™ is a natural ingredient used to produce different qualities while making wine. It can control the onset of malolactic fermentation and contributes to the microbiological stability of wines. LYSOVIN™ prevents the growth of lactic acid bacteria whi...展開 LYSOVIN™ is a natural ingredient used to produce different qualities while making wine. It can control the onset of malolactic fermentation and contributes to the microbiological stability of wines. LYSOVIN™ prevents the growth of lactic acid bacteria which can negatively affect wine by slowing fermentation and the adding to the production of compounds such as biogenic amines. It is used in the production of many various types of wines. 收起 | |
| Natur | Naturin Viscofan GmbH | Natur is a clear collagen sausage casing for calibers 18mm to 24mm. It is permeable to smoke or steam and after drying or smoking the temperature should not exceed 74°C. Natur is used for smoked or processed sausages with thick walls and noticeable knack ...展開 Natur is a clear collagen sausage casing for calibers 18mm to 24mm. It is permeable to smoke or steam and after drying or smoking the temperature should not exceed 74°C. Natur is used for smoked or processed sausages with thick walls and noticeable knack such as frankfurters. 收起 | |
| NBC | Naturin Viscofan GmbH | NBC is an edible collagen snack sausage casing for calibers 12.5mm to 19mm. It is permeable to smoke or steam and after drying or smoking the cooking temperature should not exceed 74°C. NBC is specially designed for snack sausage products such as beef sti...展開 NBC is an edible collagen snack sausage casing for calibers 12.5mm to 19mm. It is permeable to smoke or steam and after drying or smoking the cooking temperature should not exceed 74°C. NBC is specially designed for snack sausage products such as beef sticks. 收起 | |
| NCC | Naturin Viscofan GmbH | NCC is an edible collagen sausage casing for calibers 23mm to 43mm. It is permeable to smoke or steam and after drying or smoking the cooking temperature should not exceed 74°C. NCC is designed for cooked or dry sausages with a natural gentle curve. | |
| NCC-D | Naturin Viscofan GmbH | NCC-D is an edible collagen sausage casing for calibers 26mm to 28mm. It is permeable to smoke or steam and after drying or smoking the cooking temperature should not exceed 74°C. NCC-D is designed for cooked sausages that are to be fried and have a natur...展開 NCC-D is an edible collagen sausage casing for calibers 26mm to 28mm. It is permeable to smoke or steam and after drying or smoking the cooking temperature should not exceed 74°C. NCC-D is designed for cooked sausages that are to be fried and have a natural gentle curve. 收起 | |
| NDC-D | Naturin Viscofan GmbH | NDC-D is an edible collagen sausage casing for calibers 13mm to 30mm. It is permeable to smoke or steam and after drying or smoking the temperature should not exceed 74°C. NDC-D is specifically designed for non-smoked cooked sausages that are to be fried. | |
| NDC-M | Naturin Viscofan GmbH | NDC-M is an edible collagen sausage casing for calibers 13mm to 30mm. It is permeable to smoke or steam and after drying or smoking the temperature should not exceed 74°C. NDC-M is designed especially for cooked or dry sausages that need special elasticit...展開 NDC-M is an edible collagen sausage casing for calibers 13mm to 30mm. It is permeable to smoke or steam and after drying or smoking the temperature should not exceed 74°C. NDC-M is designed especially for cooked or dry sausages that need special elasticity needs. 收起 | |
| NDC-M-FR | Naturin Viscofan GmbH | NDC-M-FR is an edible collagen sausage casing with high transparency for calibers 17mm to 33mm. It is permeable to smoke or steam and after drying or smoking the temperature should not exceed 74°C. NDC-M-FR is used primarily for fresh sausages that requir...展開 NDC-M-FR is an edible collagen sausage casing with high transparency for calibers 17mm to 33mm. It is permeable to smoke or steam and after drying or smoking the temperature should not exceed 74°C. NDC-M-FR is used primarily for fresh sausages that require no prior soaking before they are filled. 收起 | |
| NDX | Naturin Viscofan GmbH | NDX is an edible collagen sausage casing for calibers 13mm to 33mm. It is permeable to smoke or steam and after drying or smoking the temperature should not exceed 74°C. NDX is used for cooked or dry sausages that are made on high speed filling machines. | |
| Ovotransferrin | Bioseutica Group | Ovotransferrin is a glycoprotein that comprises approximately 13% of the protein content of egg albumen. It has an iron-binding protein and can be used as a preservative, anti-viral and anti-microbial substance, and to substitute lactoferrin. | |
| Phospholipase A2 | Bioseutica Group | Phospholipase A2 (PA2) is an enzyme derived from porcine pancreas. It serves as a catalyst in the hydrolysis of fatty acids. This product is used for enzymatic degumming of vegetable oil. | |
| SCC | Naturin Viscofan GmbH | SCC is an edible collagen sausage casing for calibers 19mm to 25mm. It is permeable to smoke or steam and after drying or smoking the cooking temperature should not exceed 74°C. SCC is designed for cooked or smoked sausages that have a natural gentle curv...展開 SCC is an edible collagen sausage casing for calibers 19mm to 25mm. It is permeable to smoke or steam and after drying or smoking the cooking temperature should not exceed 74°C. SCC is designed for cooked or smoked sausages that have a natural gentle curve. 收起 | |
| SCC-B | Naturin Viscofan GmbH | SCC-B is a clear collagen sausage casing for calibers 19mm to 32mm. It is permeable to smoke or steam and after drying or smoking the temperature should not exceed 74°C. SCC-B is used primarily for fresh sausage with a natural curve. | |
| Trypsin VI | Bioseutica Group | Trypsin VI is a refined trypsin enzyme that is produced from porcine pancreas. Its primary function is to act as a digestive enzyme for proteins in the human body which makes it effective in food applications for the purpose of hydrolyzing proteins. Tryps...展開 Trypsin VI is a refined trypsin enzyme that is produced from porcine pancreas. Its primary function is to act as a digestive enzyme for proteins in the human body which makes it effective in food applications for the purpose of hydrolyzing proteins. Trypsin VI is used in functional foods and nutraceutical foods or supplements. 收起 | |
| TWL | Naturin Viscofan GmbH | TWL is a clear and edible collagen sausage casing for calibers 17mm to 32mm. It is permeable to smoke or steam and after drying or smoking the temperature should not exceed 74°C. TWL is used for fresh and dry sausages such as snack sticks. |
