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Product |
Types |
|
|
Juice Concentrates, IQF Fruits, Purees Aseptic, Puree blocks, Infused Fruits, Juice NFC (Not From Concentrate) |
Apple, Orange, Grape, Berry, Pomgranate, Cherry, Blacberry, Cranberry, Elderberry, Saurcherry,Strawberry, Goawa, Mango, Grapefruit , Kiwi, Passion fruit, Pineapple |
|
Indukern Products
Blends of hydrocoloids , emulsifiers or other food ingredients for optimum usage and properties for each application
|
Product |
Application |
|
Blends for Beverages |
The solutions design especifically for stablising fruit pulp or proteins, sespending of particles and preventing phase separation ( oil and water) Adjusting the texture and viscosity of the beverage to the customer's requirements |
|
Blends for Jams and Preserves |
The blend / solutions combines pectins and other gums or fibers to achieve the desired texture |
Blends for Fruit juice based drinks |
Solutions for fruit juices, nectars or fruit juice based soft drinks to stablise the fuit pulp and prevent precipitaiton to give good texture and taste |
|
Blends for different types of milk products: Chocolate milk, Yogurt, Fermented milk, Recombined milk, Dairy deserts |
Stablising fats , proteins, mineral supplements, fibers in order to avoid separation Partial replacement of milk or milk protein for cost optimisation To Provide desired texture |
|
Blends for Processed Cheese |
Stablising of texture for any application or process conditions Substitution of cheese, protein and/or reduction of dry matter for cost optimisation Development of specific products such as Feta cheese, Cream cheese, Block cheese, sliced cheese, pizza cheese , cheese fillings, cheese spreads |
|
Blends for Sauces, Mayonnaise and Dressings |
Solution based on blends of hydrocolloids, gums, starches, emulsifiers and milk proteins to control texture and to ensure proper emulsion |
|
Blends for processed Meat products |
Solutions of texturising ingredients combination for production of cooked meat products, both injected and tumbled The solutions help to improve texture , maximize performance ( by increasing water retention) and prevent syneresis obtaining products with optimum texture for sliced ham, cold cuts and poutry products |
|
Blends for Emulsified Meat Products |
This solutions are for production of emulsified cooked meats from any type and any meat protein percentage . This solutions help to improve texture, maximise performance and stablise emulsions, preventing syneresis or separation of fats obtaining products with optimum texture in mortadella, pates and frankfurt type saussages |
|
Blends for Vegan Products | specifically designed blends for different types of mortadella type products or cooked sausages, vegan burgers,... |
Leiber Yeast Extracts
The various “extract families” can be assigned to the six most characteristic taste impressions for brewers' yeast
extracts: brothy / meaty / roasted / umami / vegetable / piquant.
The individual products of the six extract families demonstrate the grades of the basic taste profile and therefore
make it possible to generate a variety of taste nuances as one individual extract or as a mixture with extracts from
another extract family.
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Product |
|
|
|
Natamycin |
|
|
|
Ascorbic Acid |
|
|
|
Starters for yugurt, cheese ,.. |
|
|
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Enzymes-Rennets, Lysozyme, Transglutaminase, Lactase, Lipase |
| |
|
Sweeteners |
| |
|
Encapsulated Citric acid |
| |
|
Encapsulated Sodium bicarbonate |
| |
|
SAPP-Encapsulated sidium acid pyrophosphate |
| |
|
Sorbitol |
|
|
Product |
Specification |
|
|
Xanthum Gum- |
Standard , fine and agglomerated grades |
|
|
Carrageenan |
Standard and ultra-fine mesh grades |
|
|
CMC |
Low to Ultra-high viscosity |
|
|
Pectin |
Standard to Ultra-Fine Mesh |
|
Flavours From Elso Kimya
