Preservatives and Setting Agents

Setting Agents

Various Pectin's (20 kg and 25 kg)

Pectin for use in jams, jellies & sauce thickening.

Pectin for use in sugar-free jam: either apple or citrus based.

  • DANISCO Grinsted MRS 351 PECTIN – Gelling agent for jams/marmalades with high sugar content
  • IDEAL PECTIN HR-101 Gelling agent for jams/marmalades with high sugar content
  • IDEAL PECTIN LMA Gelling agent for low sugar jams, jellies and fruit preparations for yoghurt.
  • CREAMPECTIN RS 4710 Specially developed for jams and marmalades with high soluble solids, and for Pectin jellies. This Pectin will provide a high gel strength, excellent flavour release and a fast setting time.
  • GELATINE 25 STD OR 35 STD
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Preservatives

  • CALCIUM PROPIONATE (25 kg) Use in bakery products as mould inhibitor.
  • NATAMYCIN L (500 gr) Use in yoghurt & cheese – inhibits the growth of yeasts & mould.
  • NATAMYCIN G (500 gr) Use in juice – inhibits the growth of yeasts & mould.
  • NISIN 1000 (500 gr) Use in cheese, dairy products, sauces & tinned foods. Inhibits yeast & moulds, as well as most bacteria.
  • POTASSIUM SORBATE (25 kg) Use in a wide range of food products–inhibits the growth of yeasts & moulds to increase shelf life.
  • SODIUM NITRATE (SALTPETRE) (25 kg) Use in cheese – to prevent spore growth.
  • SODIUM BENZOATE (25 kg) Use as a preservative in a wide range of food products.
  • ZEROBLOW (20 kg / 4.5 kg / 1 kg) Use in a wide range of food products–inhibits the growth of yeasts & mould to increase shelf life.
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