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Product range

 

Products for whole muscle and poultry meat e.g. injection brines or tumble mixtures:
Hamine® and Hamine®-mix : Phosphate based
Arovas® : Reduced phosphate
Oxipur®-mix : Strongly reduced phosphate
Alomine® and Alomine®-mix : Without phosphate
Products for minced and emulsified meat applications:
Accoline® and Accoline®-mix : Phosphate based mixtures for e.g. bowlchopper
Rocarna® : Complete curing compounds
Products for fish applications:
Pescamine® and Pescamine®-mix : Complete line of compounds for fish and fish products
Products for vegetarian applications:
Vega-mix : Complete line of mixes for vegetarian products
Soy proteins and fibres:
Ipso®- FS : Soy protein isolate for non-meat applications. Low viscosity, high solubility, good oil emulsifying capacity
Ipso®- C403 : Soy protein concentrate for meat applications, medium emulsifying and gelling capacity
Ipso®- Mix : Nutritional formulations for sport drinks, slimming and vegetarian products
Ipso®- soy fiber DS : Dietary fibres for moisture binding and nutritional applications
Ipso®- CHN : NON-GMO soy protein isolate for meat and poultry applications
Ipso®- MRd : NON-GMO soy protein isolate
Other functional products:
Bindox® : Caseinates for meat and nutritional applications
Fat replacer : Sliceable replacer for solid animal fat
Mac-O-Line® : Binding, gelling and stabilizing compounds for whole muscle meat and poultry products
Oxipur® : Sugar compounds, low sweetness, better moisture retention
Super Salox® : Colour retainers and improvers for meat applications
Vascan® : Complete line of antioxidants and preservatives for meat applications
Vasco®-Color : Surface browning agents for cooked meat, poultry and fish products
Vascomix® : Range of proteins for tumbling mixes to improve binding, yield and/or sliceability of cooked meat products
Vasco®-Taste : Taste neutralizer for pre-salted poultry products
Batters : Complete line of adhesion and tempura batters