Food Ingredients
| Product | Types | |
|---|---|---|
| Juice Concentrates, IQF Fruits, Purees Aseptic, Puree blocks, Infused Fruits, Juice NFC (Not From Concentrate) | Apple, Orange, Grape, Berry, Pomgranate, Cherry, Blacberry, Cranberry, Elderberry, Saurcherry,Strawberry, Goawa, Mango, Grapefruit , Kiwi, Passion fruit, Pineapple |
Indukern Products
Blends of hydrocoloids , emulsifiers or other food ingredients for optimum usage and properties for each application
| Product | Application |
|---|---|
| Blends for Beverages | The solutions design especifically for stablising fruit pulp or proteins, sespending of particles and preventing phase separation ( oil and water) |
| Adjusting the texture and viscosity of the beverage to the customer's requirements | |
| Blends for Jams and Preserves | The blend / solutions combines pectins and other gums or fibers to achieve the desired texture |
| Blends for Fruit juice based drinks | Solutions for fruit juices, nectars or fruit juice based soft drinks to stablise the fuit pulp and prevent precipitaiton to give good texture and taste |
| Blends for different types of milk products: Chocolate milk, Yogurt, Fermented milk, Recombined milk, Dairy deserts | Stablising fats , proteins, mineral supplements, fibers in order to avoid separation |
| Partial replacement of milk or milk protein for cost optimisation | |
| To Provide desired texture | |
| Blends for Processed Cheese | Stablising of texture for any application or process conditions |
| Substitution of cheese, protein and/or reduction of dry matter for cost optimisation | |
| Development of specific products such as Feta cheese, Cream cheese, Block cheese, sliced cheese, pizza cheese , cheese fillings, cheese spreads | |
| Blends for Sauces, Mayonnaise and Dressings | Solution based on blends of hydrocolloids, gums, starches, emulsifiers and milk proteins to control texture and to ensure proper emulsion |
| Blends for processed Meat products | Solutions of texturising ingredients combination for production of cooked meat products, both injected and tumbled |
| The solutions help to improve texture , maximize performance ( by increasing water retention) and prevent syneresis obtaining products with optimum texture for sliced ham, cold cuts and poutry products | |
| Blends for Emulsified Meat Products | This solutions are for production of emulsified cooked meats from any type and any meat protein percentage . |
| This solutions help to improve texture, maximise performance and stablise emulsions, preventing syneresis or separation of fats obtaining products with optimum texture in mortadella, pates and frankfurt type saussages | |
| Blends for Vegan Products | specifically designed blends for different types of mortadella type products or cooked sausages, vegan burgers,... |
Leiber Yeast Extracts
The various “extract families” can be assigned to the six most characteristic taste impressions for brewers’ yeastÂ
extracts: brothy / meaty / roasted / umami / vegetable / piquant.
The individual products of the six extract families demonstrate the grades of the basic taste profile and thereforeÂ
make it possible to generate a variety of taste nuances as one individual extract or as a mixture with extracts fromÂ
another extract family.
| Product | Specification |
|---|---|
| Xanthum Gum- | Standard , fine and agglomerated grades |
| Carrageenan | Standard and ultra-fine mesh grades |
| CMC | Low to Ultra-high viscosity |
| Pectin | Standard to Ultra-Fine Mesh |