Pectin is a natural gel forming substance found in fruits and many kinds of vegetables. Main raw material for pectin is dry apple and citrus extracts from which it is obtained by adding dilute acid, then settles out, is cleaned with alchohol, dried, split and standardized. Pectin is used in production of: fruit jelly; ice… Read More

Starter cultures for diary industry

Starter cultures are an essential component of all fermented dairy foods including cheese, yoghurt, sour cream and lactic butter. The primary function of these bacteria is the conversion of lactose and other sugars in milk to lactic acid. This acidification contributes to a preservative effect with the result that many pathogenic and spoilage bacteria are… Read More

Transglutaminase Enzyme of various activity

Transglutaminase Enzyme is used as a food additive in order to improve the properties of final products with multiple applications in the Meat, Fish, Dairy and Bakery sectors. The use of Transglutaminase in meat and fish preparations helps to improve firmness, elasticity, viscosity, thermo-stability and liquid retention capacities. Specific Transglutaminase formulations also allows to transform worthless cuts of meat ot  fish without commercial value into standardized… Read More