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ACTIVA® TG-BFProduct |
Ajinomoto Food Ingredients | ACTIVA® BF is a cross-linking enzyme preparation for food use, and has been designed for use specifically in ham applications for textural and slicing improvement. The active ingredient in ACTIVA® BF is microbial transglutaminase, contained in a special preparation that allows its use in an injection brine formulation. |
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ACTIVA® TG-GSProduct |
Ajinomoto Food Ingredients | ACTIVA® GS is a cross-linking enzyme preparation that has been designed for use in a variety of food products, specifically for bonding food pieces such as red meat, poultry and seafood. ACTIVA® GS is allergen free, has improved bonding strength and wider handling window when compared to other ACTIVA® bonding preparations. The enhanced handling window allows processors to easily introduce the system into a commercial process. |
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ACTIVA® TG-RMProduct |
Ajinomoto Food Ingredients | ACTIVA® RM is a cross linking enzyme preparation for food use, and has been designed for use specifically in meat, poultry and fish bonding applications. ACTIVA® RM allows for production of value added, portion-controlled meat products. The active ingredient in this preparation is microbial transglutaminase. |
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ELIANE™Product |
AVEBE | ELIANE™ is a 'waxy potato' starch containing more than 99% amylopectin which allows preparation of foods with unique functionality, textures, expansion characteristics and cost saving opportunities. |
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PRONAL 5001 / 0 – PW – LProduct |
Bio Springer North America Corp. | Pronal 5001 / 0 – PW – L is a spray dried yeast extract obtained by autolysis of brewer’s yeast (Saccharomyces cerevisiae). This product develops typical meat notes. |
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SPRINGALINE® SP40 / 0 – PWProduct |
Bio Springer North America Corp. | Springaline® SP40 / 0 – PW is obtained by spray-drying of a specialty inactive yeast. This product has a clean neutral taste which makes it particularly suited to be used as a carrier for seasonings. Springaline® SP40 / 0 – PW is also suitable for meat products and vegan foods thanks to its water and oil binding capacity. |
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SPRINGALYS D100 / 0 – PWProduct |
Bio Springer North America Corp. | Springalys D100 / 0 PW is a drum dried, partially autolysed baker’s yeast (Saccharomyces cerevisiae). Saccharomyces cerevisiae yeast is grown on a molasses based media. This autolysed product is particularly suitable for low sodium products. Springalys D100 / 0 PW develops typical roasted and cereal notes. |
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SPRINGALYS D200 / 8 – PWProduct |
Bio Springer North America Corp. | Springalys D200 / 8 is a drum dried, partially autolysed baker’s yeast (Saccharomyces cerevisiae). Saccharomyces cerevisiae yeast is grown on a molasses based media. This ingredient is naturally rich in 5’IMP and 5’GMP derived from the yeast cell RNA, which imparts a natural flavour enhancing power. Springalys D200 / 8 develops typical roasted and cereal notes. |
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SPRINGAROM® BF 7004 / 30 - PWProduct |
Bio Springer North America Corp. | Springarom® BF 7004 / 30 is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical beef juice flavour. The yeast extract used in the manufacturing of Springarom® BF 7004 / 30 is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. |
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SPRINGAROM® CK 7005 / 30 - PWProduct |
Bio Springer North America Corp. | Springarom® CK 7005 / 30 is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical chicken flavour. The yeast extract used in the manufacturing of Springarom® CK 7005 / 30 is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. |
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SPRINGAROM® GN 7001 / 0 - MGProduct |
Bio Springer North America Corp. | Springarom® GN 7001 / 0 MG is a spray-dried (microgranulated) process flavour derived from yeast extract. It develops a typical grilled meat flavour. Thanks to its dark brown appearance, it brings colour to the final food product. This product is particularly suitable for low sodium applications. The yeast extract used in the manufacturing of Springarom® GN 7001 / 0 MG is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. |
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SPRINGAROM® GR 7003 / 30 - POProduct |
Bio Springer North America Corp. | Springarom® GR 7003 / 30 is a flavouring ingredient derived from yeast extract. It develops a typical meat gravy flavour. The yeast extract used in the manufacturing of Springarom® GR7003/ 30 is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. This oil-coated powder (approximately 1.0 % vegetable oil) shows less hygroscopicity and limits dust formation, compared to traditional fine powder. |
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SPRINGAROM® RM 7002 / 30 - PWProduct |
Bio Springer North America Corp. | Springarom® RM 7002 / 30 is a spray-dried (fine powder) process flavour derived from yeast extract. It develops a typical roasted meat juice flavour. The yeast extract used in the manufacturing of Springarom® RM 7002 / 30 is obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. |
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SPRINGERP®P 4101 / 0 – PW – LProduct |
Bio Springer North America Corp. | Springer® 4101 / 0 is a spray-dried yeast extract obtained by enzymatic hydrolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile and is Glutathione rich. This yeast extract is particularly suitable for low sodium products. |
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SPRINGER® 0203 / 0 – PW – LProduct |
Bio Springer North America Corp. | Springer® 0203 / 0 is a spray-dried yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. This yeast extract is particularly suitable for low sodium products. |
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SPRINGER® 0402 / 20 – MG – LProduct |
Bio Springer North America Corp. | Springer® 0402 / 20 is a spray-dried yeast extract obtained by autolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. The microgranulated grade minimizes dust formation and provides improved free flowing characteristics as well as better dispersibility in water. |
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SPRINGER® 1405 / 40 – MG – LProduct |
Bio Springer North America Corp. | Springer® 1405 / 40 is a spray-dried yeast extract obtained by enzymatic hydrolysis of Saccharomyces cerevisiae, specially grown on a molasses based media. It develops a typical flavour profile. The microgranulated grade minimizes dust formation and provides improved free flowing characteristics as well as better dispersibility in water. |
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SPRINGER® 2002 / 40 – MG – LProduct |
Bio Springer North America Corp. | Springer® 2002 / 40 – MG – L is a yeast extract powder, naturally rich in ribonucleotides. Springer® 2002 / 40 – MG – L increases flavour impact, improves mouthfeel and provides natural UMAMI taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improve powder flowability and solution properties. This micro-granulated powder has a slightly coarser particle size than other grades. |
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SPRINGER® 2006 / 20 – MG – LProduct |
Bio Springer North America Corp. | Springer® 2006 / 20 – MG – L is a yeast extract powder, naturally rich in ribonucleotides. Springer® 2006 / 20 – MG – L increases flavour impact, improves mouthfeel and provides natural UMAMI taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improve powder flowability and solution properties. This micro-granulated powder has a slightly coarser particle size than other grades. |
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SPRINGER® 2012 / 20 – MG – LProduct |
Bio Springer North America Corp. | Springer® 2006 / 0 – MG – L is a low-sodium yeast extract powder, naturally rich in ribonucleotides. Springer® 2006 / 0 – MG – L increases flavour impact, improves mouthfeel and provides natural UMAMI taste in savoury foods. The “MG” grade is microgranulated to minimize dust formation, to improve powder flowability and solution properties. This micro-granulated powder has a slightly coarser particle size than other grades. |
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