Enzymes & Derivates offers not only a wide range of industrial-grade food and non food ingredients and products for the milk, meat, baking and milling, wine, brewing industries but also expertise, consultancy and equipment.
Products with applications
Lactic culturesSelected lactic culturesProbiotics, thermophilic cultures, mesophilic cultures. Mixed cultures with applications in all types of cheese and acidophilic products.
BioprotectionBioprotective culturesAn efficient way to combat various pathogens and spoilage bacteria in fermented milk products and cheeses.
PreservativesNatural preservativesIt's important to remember that your preservative-free, natural products will not stay fresh for long. Preservatives can extend the shelf life of your products.
EnzymesLipases, proteases and moreAdding specific enzymes during the fermentation process can ensure a premium quality to any dairy product.
AntioxidantsDiverse solutionsIndustrial-grade products that are added to products to inhibit the oxidation process.
Melting saltsCorrective and emulsifying saltsIn combination with heating and stirring, these salts improve the emulsifying ability of cheese proteins. They also shift the pH upward, which improves the texture and stability of molten cheese.
StabilisersVarious productsBesides antioxidants, stabilizers can be used to prevent product degradation.
FibersDietary fibersSoluble (inulin) and insoluble (pea fibers). A natural way to increase fiber content without affecting texture or taste. Can help decrease the fat content of the product.
OligofructoseSugar replacementNatural sweetener with applications in fruit yogurts and other desserts. Works as a partial or total sugar replacement.