Products in Other Functional Additives: Processed Meat Products

Roquette Pea Starch N735 is a versatile ingredient that serves as an anti-caking agent, binder, carbohydrate source, and texturizing agent. Available in powder form, this neutral-scented, white to off-white powder effortlessly enhances your formulations. It offers alcohol solubility and a neutral taste.

MICROCEL® is a 100% insoluble fiber, extrusion auxiliary, anti-caking and compression agent that can be used in a variety of food and beverage applications. Benefits BSE-free Gluten-free Pesticide-free Sugar-free TSE-free Halal and Kosher certified Vegan Features Pure form of Microcrystalline cellulose Obtained through acid hydrolysis of cellulose Physiologically inert

PurePro® Soy 70F-G is a highly functional protein with high viscosity and gel strength. This product is used for emulsion meat applications. Its characteristics enable processors to achieve stable emulsions, reduce fat and cook loss, and improve sensorial and structural properties in final products.

PurePro® Soy 90F-G is a high viscosity, high gel-strength, highly functional protein for emulsion meat applications. Its characteristics enable processors to achieve stable emulsions, reduce fat, and cook loss, improving sensorial and structure in final products.

PurePro® Soy 90F-GX is a non-GMO, highly functional, isolated soy protein with high viscosity and gel strength. This product is used for emulsion meat applications. Its characteristics allow processors to achieve stable emulsions, reduce fat and cook loss, and improve sensorial properties and structure in final products.

Chemical Plant of name L. Karpov Calcium Chloride Dihydrate (Pure Grade) in convenient pieces, free from impurities, sulfur, and iron, ensuring high purity. Belonging to the calcium salts family, it finds applications in the petrochemicals, food, and nutrition industries. Ideal for canned fruits, vegetables, cheese, confectionery, cottage cheese, jams, marmalades, milk powder, non-alcoholic beverages, processed meat, and seafood. This ingredient boasts high purity, offering improved texture, long-lasting freshness, and stabilization in food products. Serving as a carrier, coagulant, and texturizing agent, it enhances the quality of various food items. Packaged in bags, it guarantees easy handling for diverse industrial and culinary needs.

Exandal Corporation Tara Gum Powder Medium Viscosity is structurally similar to guar gum and locust bean gum or carob (LBG) gum. The galactose units of Tara Gum are higher than that of guar gum, but lower than that of locust bean gum.

Exandal Corporation Tara Gum Powder Low Viscosity is structurally similar to guar gum and locust bean gum or carob (LBG) gum. The galactose units of Tara Gum are higher than that of guar gum, but lower than that of locust bean gum.

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Exandal Corporation Tara Gum Powder High Viscosity is structurally similar to guar gum and locust bean gum or carob (LBG) gum. The galactose units of Tara Gum are higher than that of guar gum, but lower than that of locust bean gum.

BACTOFERM® BFL-F02 is a manual - south/mild product.

BindEASE® is a phosphate replacement approved by Mother Nature. This all-natural phosphate replacement builds on the strengths of the individual ingredients and capitalizes on the synergies between them. BindEASE® offers manufacturers an option to maintain cook yields equal to products produced with standard phosphate solutions. In turn, manufacturers can offer consumers a tender, moist product without introducing a flavor or textural difference.

BACTOFERM® CSB Omega is a powerful pepperoni culture delivering both a fast pH drop as well as color development. It comes in a frozen pelletized format.

BACTOFERM® F-SC-111 offers a fast pH decline and color development.

BULLIN® is a food grade phosphate. It especially developed for ground and emulsion type products. It dissolves rapidly in the presence of salt and water, will rapidly solubilize meat protein resulting in an improved yield and stable cured color development.

SAFEPRO® B-LC-20 is our add-on opportunity for those wanting to complement their salami culture with Listeria monocytogenes control.

BACTOFERM® LHP DRY is a freeze-dried pepperoni culture suitable for the pepperoni process (above 32C/90F). LHP DRY is a freeze-dried starter culture.

C&P Additives W Keep N2 is a Fiber mix for more juiciness in ham and less syneresis. Also reduces fermentation time from 30% – 40%.

BACTOFLAVOR® BFL-F04 is a sugar flex, fast pH, mild taste product.

BACTOFERM® HPS is a pepperoni culture with a very fast pH decline at higher temperatures (above 32C/90F). The product comes in a frozen pelletized format.

NITRAL products include powder formulations based on nitrifying agents, specially designed for cured meat products. The use of the NITRAL range of products improves the organoleptic properties of cured mead products.

Lianyungang Dongtai Food Ingredients Trisodium Phosphate FCC-V is calcined at high temperature, white powder, soluble in water, and its aqueous solution is alkaline.

BACTOFLAVOR® Flora Italia with the smooth and gentle flavor of Italian salami but with a fast acidification for food safety. BACTOFLAVOR® Flora Italia also comes in a version with additional control against Listeria monocytogenes.

BACTOFERM® SM-194 provides a Mediterranean flavor and a fast pH drop.

BACTOFERM® BFL-T03 is a very mild, traditional, excellent flavor product.

BACTOFERM® Tradi-302 is well suited for a traditional and slower acidification with excellent flavor and color creation.

SAFEPRO® B-LC-007 is a combination culture having fast acidification, an attractive “Southern” flavor profile, and control against Listeria monocytogenes.

Lianyungang Dongtai Food Ingredients Sodium tripolyphosphate FCC-V is a white crystalline powder with a melting point of 622°C. It is easily soluble in water and has a significant chelating ability to metal Ca2+ and Mg2+, and has hygroscopicity.