| Curing compounds for whole muscle meat and poultry meat |
| Productname |
|
Description |
Application |
| Hamine® and Hamine®-mix |
: |
Special phosphate based compounds for injected, tumbled or massaged whole muscle meat and poultry products |
|
- Cooked hams and shoulders
- Pork loins
- Bacon
- Poultry meat
|
|
| Arovas® |
: |
Complete compounds with reduced phosphate content for minced and whole muscle meat and poultry products |
|
- Cooked hams and shoulders
- Pork loins
- Bacon
- Poultry meat
|
|
| Oxipur®-mix |
: |
Special curing compounds with strongly reduced phosphate content, for better moisture retention in meat and poultry preparations and products |
|
- Cooked hams and shoulders
- Pork loins
- Bacon
- Beef
- Poultry meat
|
|
| Alomine® and Alomine®-mix |
: |
Special curing compounds without phosphates for meat and poultry preparations |
|
- Cooked hams and shoulders
- Pork loins
- Bacon
- Beef
- Poultry meat
|
|
|
| Functional solutions for minced and emulsified meat applications |
| Productname |
|
Description |
Application |
| Accoline® and Accoline®-mix |
: |
Special phosphate based compounds for minced and emulsified meat and poultry products |
|
- Cooked sausages
- Frankfurters
- Burgers, nuggets
- Luncheon meat, meat balls
|
|
| Rocarna® |
: |
Complete curing compounds for dry and semi-dry sausages |
|
- Dry sausages
- Salami's
- Pepperoni's
|
|
|
| Functional solutions for fish applications |
| Productname |
|
Description |
Application |
| Pescamine® and Pescamine®-mix |
: |
Complete line of compounds for fish and fish products |
|
Salmon, trout, schrimps, mussels, fish products like fish nuggets, burgers, paté's |
|
|
| Functional solutions for vegetarian applications
|
| Productname |
|
Description |
Application |
| Vega-mix |
: |
Complete line of mixes for vegetarian products |
|
Vegetarian products, sausages, peperoni, garlic etc. frankurters, nuggets, burgers, minced "meat" and pizza toppings |
|
|
| Soy Proteins and Fibres
|
| Productname |
|
Description |
Application |
| Ipso®- FS |
: |
Soy protein isolate for non-meat applications. Low viscosity, high solubility, good emulsifying capacity |
|
Health food, protein and sport drinks, semi-dairy and dairy fat concentrates |
|
| Ipso®- C403 |
: |
Soy protein concentrate for meat applications, medium emulsifying and gelling capacity |
|
Cooked sausages, frankfurters, luncheon meat |
|
| Ipso®- Mix |
: |
Nutritional formulations for sport drinks, slimming and vegetarian products |
|
Sports drinks, slimming products, vegetarian products |
|
| Ipso®- soy fiber DS |
: |
Dietary fibres for moisture binding and nutritional applications |
|
Health food, snack foods |
|
| Ipso®- CHN |
: |
NON-GMO soy protein isolate for meat and poultry applications |
|
Cooked sausages, cooked hams, pork loins, meat and fish balls |
|
| Ipso®- MRd |
: |
NON-GMO soy protein isolate for all meat and poultry applications. Emulsion and injection type, strong emulsifying and gelling capacity |
|
Cooked sausages, cooked hams, pork loins, poultry products, meat and fish balls |
|
|
| Other functional solutions
|
| Productname |
|
Description |
Application |
| Bindox® |
: |
Caseinates for meat and nutritional applications |
|
Emulsions and injection brines |
|
| Fat replacer |
: |
Sliceable replacer for solid animal fat |
|
Burgers, cooked sausages, pâté |
|
| Mac-O-Line® |
: |
Binding, gelling and stabilizing compounds for whole muscle meat and poultry products |
|
Fresh sausages, snack foods, frankfurters, cooked hams, poultry products, canned meats |
|
| Oxipur® |
: |
Sugar compounds, low sweetness, better moisture retention |
|
Cooked meats, poultry meats |
|
| Super Salox® |
: |
Colour retainers and improvers for meat applications |
|
Fresh and processed meat products |
|
| Vascan® |
: |
Complete line of antioxidants and preservatives for meat applications |
|
Cooked meats, snack foods, sauces, salads. |
|
| Vasco®-Color |
: |
Surface browning agents for cooked meat, poultry and fish products |
|
Cooked meat, poultry and fish products |
|
| Vascomix® |
: |
Range of proteins for tumbling mixes to improve binding, yield and/or sliceability of cooked meat products |
|
Cooked meat and poultry products |
|
| Vasco®-Taste |
: |
Taste neutralizer for pre-salted poultry products |
|
Poultry products |
|
| Batters |
: |
Complete line of adhesion and tempura batters |
|
Convenience products |
|
|
|
