Products

Provian NDV is the latest clean label development in the Provian® family and it is a unique, clean label, no-sodium meat preservative based naturally fermented vinegar. Since Provian NDV is produced from naturally fermented vinegar that is compliant to the relevant legislations, Provian NDV can be labeled as Dry Vinegar, Neutralized Vinegar or Buffered Vinegar. Provian NDV can be used in meat and poultry products labeled with a natural claim.

Probake® CP calcium propionate is supplied in three grades: 1. A low dust and easy soluble granular grade

Probake NDV is a free-flowing powder made from naturally fermented vinegar.

Niaproof® Sodium Stearoyl Lactylate, better known as Niaproof® SSL, is a food additive that has many qualities desired by food producers. It helps strengthen the dough, mixes liquids and oils, and it can replace some fat and sugar. It is used in a variety of commercially baked goods and processed foods, including bread, sour cream, salad dressings, soups, cheese products, crackers, cookies, and puddings. Niaproof Sodium Stearoyl Lactylate is offered as a white to cream color powder grade.

Provian K is the latest development in the Provian® family and it is a unique, no-sodium meat preservative based on the functional composition of potassium acetate and potassium diacetate. Provian K is specially designed to preserve meat products with low sodium content. The production of low sodium meat products is being forced by various task forces worldwide due to the proven linkage of sodium with increased blood pressure and cardiovascular diseases. In line with those sodium reduction products, Provian K can help meat manufacturers to produce safe meat products with lower sodium content.

Probake SP (sodium propionate) is an effective inhibitor of the growth of certain molds and some bacteria in bakery goods. It is usually preferred in non-yeast leavened bakery products because the calcium ions’ of calcium propionate interfere with the chemical leavening agents. In those bakery products, such as cakes, tortillas, pie fillings, etc., chemically leaved agents are used (e. g. Baking powder). Probake SP is easy to handle and easy to incorporate into flour.

Niaproof® Anionic Surfactant 08 is an aqueous solution containing 40 percent by weight of sodium 2-ethylhexyl sulfate. It is a unique wetting assistant because of its solubility, stability, and penetrating action in strong acidic and alkaline solutions containing 10 to 20 percent of dissolved electrolyte. It is chemically stable even at the boiling point of 15 percent caustic solutions.

Provian D is supplied as a co-spray, dried, free-flowing powder based on the combination of 3 organic salts: sodium acetate, sodium lactate, and sodium diacetate. Its dry form makes it easy to handle, convenient to store and more cost-effective than liquid alternatives. It offers superior performance in extending shelf life and enhancing food safety.

Probake® CP calcium propionate is supplied in three grades: 1. A low dust and easy soluble granular grade

Niaproof® Calcium Stearoyl Lactylate, better known as Niaproof CSL, is a food additive that has many qualities desired by food producers. It is used in a variety of products like baked goods and desserts. Niaproof Calcium Stearoyl Lactylate is offered as a white to cream color powder grade.

Progusta SA (sodium acetate) is supplied as a non-dusty and easy soluble fine agglomerate, as a powder or as a trihydrate crystal grade.

Progusta PA (Potassium Acetate) and Progusta PD (Potassium Diacetate) are no-sodium buffering agents, flavoring agents, and also growth inhibitors of molds and bacteria found in various foods products. Due to their no sodium content, both products can be offered as alternatives of the Progusta SA (Sodium Acetate) and Progusta SD (Sodium Diacetate) for the production of low sodium food products.

Provian NDVs is supplied as a free-flowing powder made from naturally fermented vinegar.

Progusta SD effectively supplies free acetic acid in a solid form with a concentration of 39-41% so it can be also considered as artificial dry vinegar. Progusta SD is used as a buffering agent to control the acidity of food products. In addition, it can also be used as a preservative to extend shelf life of food products and as a flavoring agent to impart a vinegar taste, for example in potato crisps with salt and vinegar taste. Progusta SD (sodium diacetate) can be used either as an buffering agent for acidity regulation or as a flavoring agent.

Probake®PP potassium propionate is supplied as a non-dusty and easy soluble agglomerate.

Progusta MA (magnesium acetate) food-grade is available as a free-flowing white powder (anhydrous). Progusta MA magnesium acetate is used as a mineral source for magnesium.

Progusta NDV is supplied as a free-flowing powder made from naturally fermented vinegar.

Provian A is the standard meat preservative of the Provian family. It is a unique, co-spray, dried product based on two organic salts; sodium acetate and sodium lactate. It is delivered as a free-flowing powder, making it easy to handle, convenient to store and more cost-effective than liquid alternatives. It offers superior performance in extending shelf life and enhancing food safety.

Essiccum® K is a free-flowing white crystalline blend that is Kosher and Halal. It imparts a vinegar flavor to snacks and foods.

Essiccum® is a free-flowing off-white crystalline blend. It imparts a vinegar flavor to snacks and foods.

Calcium acetate is an effective growth inhibitor of many bacteria and molds. It is widely employed in bread and other bakery products to extend shelf-life and to prevent rope formation. The high moisture content of bakery goods encourages the growth of molds and rope bacteria. Rope spoilage is characterized by a sticky, wet, and brownish crumb as well as an unpleasant smell. Rope forming bacteria and many mold spores are heat resistant and survive the temperatures of the baking process. Also, re-contamination can occur. These are all good reasons to use a preservative to extend the shelf life of bakery goods. Calcium acetate is a preservative that is very effective against rope bacteria with some efficacy against molds. The recommended dosage for Progusta CA is 0.2 – 0.5% based on flour weight. In all cases, it is advisable to carry out an initial baking test, so that the precise effects on odor, flavor and bread volume can be determined.

Provian P is supplied as a free-flowing powder consisting of sodium propionate and sodium acetate.

Progusta SA (sodium acetate) is an effective buffering agent, a flavoring agent, and a growth inhibitor of molds and bacteria found in various foods products.

Progusta PD (Potassium Diacetate) is a no-sodium buffering agent, flavoring agent, and growth inhibitors of molds and bacteria found in various foods products. Due to it’s no sodium content, Progusta PD can be offered as alternatives of the Progusta SA (Sodium Acetate) and Progusta SD (Sodium Diacetate) for the production of low sodium food products.