Protein is a structural component of the body from which formed its organs and tissues. Protein is required to replace or repair damages of cells and tissues. The main building material of protein is amino acids of more than twenty types. Plant and animal proteins differ from each other by the number of essential amino...
Phosphates are chemical compounds of various metals and phosphoric acid. There is a huge variety of phosphates. The scope of their application is from the food industry to the smelting of metals and chemical synthesis.
Preservatives are substances that can increase the shelf life of food stuff and other products (such as cosmetics) by protecting them from microbiological damage.
Antioxidants are natural or artificially synthesized substances that slow down or stop oxidation (mainly in relation to organic compounds). Antioxidants can ne of natural (?-carotene, vitamin C, vitamin E, lycopene) and synthetic origin.
Food stabilizers are special group of additives used in various spheres of the food industry, whose main purpose is to formulate and preserve the consistency, texture, shape and consumer qualities of dairy, meat baking and confectionery products.
Thickeners are substances (typical hydrocolloids) that increase the viscosity of food products , affecting the stability of emulsions, suspensions and foams.
Flavorings are substances that when added to the product give it a certain flavor and taste, so they are considered to be taste aromatic substances. Flavourings are widely used in many branches of the food industry, cosmetics, pharmaceutical industry.
We offer aromatic and functional blends for all types of sausages, specialties and pastes (MANE, France). In addition to the popular spices for smoked salami, there are also tauchmasses for their casing. The MANE flavourings will help your products to gain excusive taste, and in the summer time marinades for meat of various flavors will...
