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stability
CP Kelco hydrocolloids for heat & freeze- thaw stability, suspension, protein and foam stabilisation, syneresis protection and moisture retention
Purac mineral salts for colour stabilisation
Friesland Kievit DMV stabilisers, heat and acid stable toppings
PB Gelatins bovine, porcine and cold soluble gelatine
Aqualon celluloses, CMC, guar and HPMC
Loders high stability fats and oils
APS and Riken emulsifiers and natural tocopherol antioxidants for table spreads
Roquette starches, proteins, hydrolysed and isomerised products
Hyashibara trehalose and maltose
life extension
Purac lactic acid and its derivatives for shelf life extension and pH regulation
APS and Riken palm based dough conditioning and shelf life extension emulsifiers including SSL, SOL and water dispersible monoglycerides and tocopherols
CP Kelco syneresis protection
Aqualon cellulosics CMC and HPMC for syneresis control
Roquette polyols and sugars for anti-crystallisation and cryoprotection
Hyashibara trehalose suppresses denaturation, oxidation and discoloration
fortification
Friesland Domo DMV milk minerals and bioactive peptides
Purac mineral lactates and gluconates
Riken antioxidants
La Gardonnenque polyphenols, anthocyanins and grape extracts
PB Gelatines gelatine hydrolysates
Barry Callebaut Acticoa® with high cocoa polyphenols
Chaucer fruit powders
Roquette fibres and proteins
Other nutrient premixes (vitamins, minerals, amino acids etc) omega and other nutritional oils and powders, stabilized rice bran
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reduction & replacement
Purac Reduction of artificial preservatives, phosphates and salt
CP Kelco hydrocolloids – microparticulated whey protein and pectin based fat replacers, gelatine replacers, MSNF reduction and oil pick up reduction
Loders anti-dusting oils, CBE/CBS/CBR, cocoa butter alternatives and AMF replacers
DMV gelatine and skim milk replacers
Aqualon CMC and HPMC for reduced oil pickup and gluten free products
Barry Callebaut low sugar chocolate and defatted cocoa powders
Roquette sugar reduction polyols, sugars, proteins and starches
Pure Circle stevia (Reb A)
Hyashibara trehalose and maltose
flavour and inclusions
Barry Callebaut chocolate, coverture, compound and fillings
Koko Budi premium cocoa powders, liquors and butters
Chaucer freeze dried fruit and powders, vegetables, cheese, herbs and spices, natural extracts, soup and salad croutons, crumb based toppings and yoghurt powders
Purac lactic acid for natural flavour enhancement of dairy flavours and lactic acid powder for sanding
CP Kelco fat mimetics
Riken extracts and wakame
La Gardonnenque grape & wine extracts
Hyashibara taste and odor modification
processing aids
Range of defoamers and antifoams Anti-scale agent for sugar processing Confectionery polish Beer and wine clarification
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body & texture
CP Kelco hydrocolloids – for viscosity, fluid gels, mouth feel, novel textures, improved bake volume, fillings and glazings etc
Friesland Kievit DMV high gelling milk proteins, whey and caseinates and fat concentrates
Purac calcium derivatives for fruit and vegetable firming
Aqualon celluloses, CMC, guar and HPMC
PB Gelatins bovine, porcine and cold soluble gelatine
Riken emulsifier/stabilisation systems for ice cream and noodles
Loders fats & oils and zero trans options
Roquette proteins, starches and fibres
Hyashibara trehalose for maintaining structure of food
suspension
CP Kelco hydrocolloids – suspension, viscosity, fluid gels, mouthfeel and protein protection
Aqualon celluloses, CMC and HPMC
aeration
Friesland Kievit DMV foamers, whipping agents & whipping toppings and batter stabilisers
Aqualon products for cream and dessert aeration
Riken emulsifiers for whipping products
Purac soluble calcium
instant solutions
CP Kelco hydrocolloids
Aqualon cellulosic products (clear and instant)
Friesland Kievit DMV Instant toppings, fat concentrates and beverage whiteners
PB Gelatins cold soluble gelatine Soluble cocoa powders
Roquette starches, sugars, polyols, proteins and fibres
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