View Specialised Food and Beverage Range

Specialised Food and Beverage Ingredients Product Range

Dairy Ingredients

INDUSTRIAL DAIRY INGREDIENTS

Dairy ingredients supply supported with technical expertise specialists for formulation & application of:

  • Shelf Life
  • Freshness
  • Taste, texture & mouth feel
  • Optimizing process efficiency for improved quality & profitability.

Available products:

Maas / Fermented milk / Buttermilk:

  • DEMR 306 / 309
  • DEMQ 308
  • LYOFAST MW 130 S

Protective Cultures:

Specifically targets the growth of unwanted yeast, mould, and bacteria that cause spoilage/blowing in cheese, “clean” label declaration, and shelf life management.

  • CIPLM

Protects against psychotrophs and can also extend raw milks shelf-life

  • Lyofast LR B

Yoghurt:

Mild flavour, creamy texture, increased viscosity due to EPS producing strains.

  • JOINTEC VB 348 / 349
  • JOINTEC VB 259 / 539

Probiotic Yoghurt:

Contains probiotic strains. Also suitable for vegan based applications such as coconut milk.

  • JOINTEC 1 DF

Colourants and Flavourings: 

  • ANNATTO (20 kg / 5 L / 1L) Beta Carotene colourant used in the dairy, fish, meat & bakery industries.
  • ALIZAROL SOLUTION 68 % (5 L) Reagent used to test acceptability of raw milk.
  • BIOSIL AF720 ANTI-FOAMING AGENT (25 kg) Reduces and hinders formation of foam in liquid products.
  • BUTTERMILK FLAVOUR (5 L / 1 L) Flavouring added to maas and buttermilk.

Ice-cream Emulsifiers (25 kg)

  • EKOMUL KREM 521 GS / 536 / 538 MGI
  • ICE CREAM FAT & OILS VEMA 37 / CREMEX

Yoghurt stabilisers (25 kg)

Specifically for use in production of set yoghurt & drinking yoghurt. Gelatine free – increases viscosity, mouthfeel & prevents syneresis (whey separation).

  • AFRISTAB DD 24
  • MAXIGEL 617
  • COLDFLO
  • STYWAX AWH
  • VISCOTECH FLEX HCD 100

Milk blend and juice stabilisers (25 kg)

Used in the production of milk-fruit drinks, juices and concentrates. Highly purified, acid-stable sodium carboxymethyl cellulose.

Cellulose gum for use in milk blends and fruit juices. Emulsifier & stabilizer blends for use in flavoured milk. Carrageenan for use in flan powders & milk drinks.

  • Strawberry / Tropical
  • Orange / Pineapple
  • Peach & Apricot
  • Peach / Banana
  • Naartjie

Edible Oils

INDUSTRIAL EDIBLE OILS

Shortening, pastry fats, margarines and confectionery for production of breads, pastries, cakes and chocolate enrobing.

Available products:

  • Planto Industrial
  • Flex
  • Pastrex Super
  • Planto Industrial
  • Ekko (White) margarine
  • Eros (Yellow Margarine)
  • Vema 37
  • Cremex
  • Crispa Gold
  • Crispa Palm Oils
  • Wilbake Margarine
  • Shortenings
  • Excella Sunflower Oil
  • Wilkote
  • Ultrachoc

Palm-oil based stabilisers (20 kg)

Emulsifiers in margarine, caramels, toffees, bread, peanut butter, beverages, dried fruits, confectionery & instant foods.

  • EKOMUL MG 95 HP
  • EKOLITE KRYS 01 S / 07

 

Bakery Ingredients

INDUSTRIAL BAKERY INGREDIENTS 

Bakery ingredients supply supported with technical expertise specialists for formulation & application of enzymes, emulsifiers, improver systems & hydrocolloids to improve:

  • Shelf Life
  • Freshness
  • Softness
  • Volume
  • Taste and texture
  • Optimizing process efficiency for improved quality & profitability.

Available products include:

  • Bread Enzyme Cocktail Improver
  • Bread Improvers
  • Bread, Roll and Cake pre-mixes
  • Bakery emulsifiers
  • Fillings
  • Toppings

Setting agents:

Various Pectin's (20 kg and 25 kg)

  • 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

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.

Soya Lecithin

Use in the food processing industry in the making of bakery foods, biscuits, ice-cone, cheese, dairy products, confectionery and instant foods.

Malt syrup and powder

Provides natural sweetening in dairy based drinks; flavour enhancer in confectionery products; adds natural sweetness, colour and flavour in cereal manufacture; savoury application gravies, soups and basting sauces.

Hym Powder - HyVPro

A flavouring agent and flavour enhancer where a lower salt level is required for: Bouillons, broths, soups, gravies and liquid or dehydrated sauces, prepared meals.