ACIDULANTS, PRESERVATIVES, ANTIOXIDANTS

Citric acid and its saltsAscorbic acid (vitamin C)Sodium benzoateSorbic acid, potassium sorbateLactic acid and its saltsMalic acid Tartaric acidSodium acetateSodium diacetate

HYDROCOLLOIDS - STABILISERS and THICKENERS

CarrageensCellulose derivatives (CMC)Gelatines for clarificationNative and modified starchGuar gumXanthan gumLocust bread flour (LBG)Fructo-oligosaccharides 

SPECIALITY BLENDS

Vitamin blendsMineral blendsBlends with microelementsEnergy blends

AUXILIARY AGENTS AND MATERIALS

EnzymesFiltration and clarifications aidsStabilizersAntifoamersWater and waste water treatment agentsChemical preparations and substances (acids and lyes)

FLAVOURS

NATURAL AND SYNTHETIC COLOURS

FLAVOUR and TASTE ENHANCERS

Natural flavoursNature-identical flavoursMonosodium glutamate (MSG) of various gradesSodium ribonucleotidesYeast extractsHydrolised vegetable proteins (HVP), liquid and powder:
- base
- various taste profiles

HYDROCOLLOIDS - STABILISERS and THICKENERS

CarrageensCellulose derivatives (CMC)Gelatines
standard (180-300 Bloom)
cold soluble (CRYOGEL)Native and modified starchStarch derivatives - fat substitutesGuar gumXanthan gumFructo-oligosacharides

ACIDULANTS, PRESERVATIVES, ANTIOXIDANTS

Citric acid and its saltsAscorbic acid (vitamin C)Sodium benzoateSorbic acid, potassium sorbateLactic acid and its saltsSodium acetateDisodium acetateEssicum - acetic acid based formulationGlucono-delta-Lactone (GDL)

EMULSIFIERS

Mono- and diglycerides of fatty acids

NATURAL PRODUCTS

Soy flour: full-fat, defatted, roasted, enzymatic activeGround soybeansWheat glutenSoy protein texturates (TVP)

PHOSPHATES

Phosphates and their mixtures, applied as fluffing agentsPhosphates and their mixtures, applied as anti-caking agents

MILK DERIVATIVES

Fat concentrates in powderWhipping basesCreamers and foaming agents for instant products

COMPONENTS and BLENDS

Taurine, creatine, caffeine, L-carnitineBlends which contain:
- Vitamins
- Mineral componentsMicroelements

SWEETENERS

Acesulfam KAspartameSaccharine

NATURAL COLOURS

Riboflavin (vitamin B2)

EMULSIFIERS

Liquid lecithinsDeoiled powder lecithinsLecithins on supportsLecithins hydrolysed by enzymesMono- and diglycerides of fatty acidsFatty acid estersSucrose esters of fatty acids

HYDROCOLLOIDS - STABILISERS and THICKENERS

CarrageenansCellulose derivatives (CMC)Gelatines
standard (180-250 Bloom)
cold soluble (CRYOGEL)Native and modified starchStarch derivatives - fat substitutesGuar gumXanthan gumLocust bread flour (LBG)Fructo-oligosaccharides

ACIDULANTS, PRESERVATIVES, ANTIOXIDANTS

Citric acid and its saltsSorbic acid, potassium sorbateLactic acid and its saltsGluconic-delta-Lactone (GDL)

PHOSPHATES and MELTING SALTS

Phosphates, pyrophosphates, sodium and calcium polyphosphatesMixed phosphates; applied as melting salts and emulsifying salts

ENZYMES AND ENZYME PREPARATIONS

STARTER CULTURES

TESTS AND APPLIANCES FOR MARKING INHIBITORS IN MILK

FLAVOURS

Natural and nature-identical flavoursFlavour emulsions and bases

SPECIALITY BLENDS

VitamineMineralEnergyBlends with microelements

ACIDITY CONTROL AGENTS, PRESERVATIVES, ANTIOXIDANTS

Citric acid and its saltsAscorbic acid (vitamin C) Sodium benzoateSorbic acid, potassium sorbateLactic acid and its saltsMalic acid

HYDROCOLLOIDS - STABILISERS and THICKENERS

High- and low-methylated pectins from CP KelcoCarrageensCellulose derivatives (CMC, MC, HPMC) from Akzo Nobel / DOWGelatines
- standard (180-280 Bloom) from PB GelatinsNative and modified starchGuar gumFructo-oligosaccharides

SUGAR SUBSTITUTES, SWEETENERS

AspartameAcesulfam K Sodium saccharateSodium cyclamateSweetening blends

EMULSIFIERS

Liquid lecithinsMono- and diglycerides of fatty acidsFatty acid esters

HYDROCOLLOIDS - STABILISERS and THICKENERS

Gelatines
- standard (130-280 Bloom)Native and modified starchStarch derivatives - fat substitutesFructo-oligosaccharides

ACIDULANTS, PRESERVATIVES, ANTIOXIDANTS

Citric acid and its saltsAscorbic acid (vitamin C)Sodium benzoateSorbic acid, potassium sorbateLactic acid and its salts

SPECIALITY BLENDS

VitaminBlends with microelements

EMULSIFIERS

Liquid lecithinsMono- and diglycerides of fatty acidsFatty acid esters

HYDROCOLLOIDS - STABILISERS and THICKENERS

CarrageenansCellulose derivatives (CMC)Gelatines
- standard (180-280 Bloom)
- cold soluble (CRYOGEL)Native and modified starchStarch derivatives - fat substitutesAgarGuar gumFructo-oligosaccharides - syrol

ACIDULANTS, PRESERVATIVES, ANTIOXIDANTS

Citric acid and its saltsAscorbic acid (vitamin C)Sodium benzoateSorbic acid, potassium sorbateLactic acid and its saltsSodium acetateDisodium acetateGluconic-delta-Lactone (GDL)

ENZYMES and BAKING SUPPORTS

A-amylaseGlucooxidaseHemicellulaseInactive yeast with high glutatione content - Bakezyme RXSodium bicarbonate/ baking sodaAmonium bicarbonate

NATURAL PRODUCTS

Wheat gluten

FLAVOUR and TASTE ENHANCERS

Natural flavoursNature-identical flavours

EMULSIFIERS

Mono- and diglycerides of fatty acidsFatty acid esters

HYDROCOLLOIDS - STABILISERS and THICKENERS

CarrageenansCellulose derivatives (CMC)Gelatines
- standard (180-280 Bloom)
- cold soluble(CRYOGEL)Native and modified starchStarch derivatives - fat substitutesAgarGuar gumFructo-oligosaccharides

ACIDULANTS, PRESERVATIVES, ANTIOXIDANTS

Citric acid and its saltsAscorbic acid (vitaminC)Sodium benzoateSorbic acid, potassium sorbateLactic acid and its saltsSodium acetate

ENZYMES

A-amylaseGlucooxidasesHemicellulaseSpecial application enzymes, e.g. production of wafers, crackers, etc.

NATURAL PRODUCTS

Wheat gluten - syrol

FLAVOURS

Natural flavoursNature-identical flavours

FUNCTIONAL PROTEINS

Functional concentrates - Arcon FM/SJ/SInjection soy protein isolates - Pro Fam 648/646Cover soy protein isolates - Pro Fam 974/977Textured soy proteins - Arcon T and TVPCollagen proteins

FLAVOURS

Complete flavours for various applications: ham, luncheon meat, sausage, emulsified products, pates, pastes, ready-made dishesEncapsulated flavours - Granuseal

TASTE and FLAVOUR ENHANCERS

Monosodium glutamate – MSGHydrolysed vegetable proteins (HVP) - liquid and powdered – ExterHydrolysed vegetable proteins with flavour notesRibonucleotides

PRESERVATIVES

Sodium lactate
lactic acidPotassium sorbate, sorbic acidSodium isoascorbate, ascorbic acid

PHOSPHATES

Phosphates and phosphate blends for brines- Carnal, and for cured meat products - Abastol

STABILISERS

Sodium citrate, citric acidSodium acetateGluconic-delta-Lactone (GDL)Glucose, lactoseDektrose

EMULSIFIERS

Mono- and diglycerides of fatty acids - Radiamuls CitremLiquid and powdered lecithins

HYDROCOLLOIDS

Pig's gelatine grades with various specifications and hydrolysed gelatine as a source of animal proteinsNative and modified starchesCarrageenansFructo-oligosaccharides Fibres – wheat; oat; soya