Products in Dough Conditioners & Flour Additives: Shelf Life Enhancer

MASEMUL® EF 25 is a batter conditioner and emulsifier seamlessly integrated into cake recipes, enhancing batter handling and overall cake quality. It improves softness and moisture retention throughout the product's shelf life. When combined with shortening, it enhances the creaming process of high-ratio cakes, promising exceptional culinary outcomes.

MASEMUL® EB 1005 emulsifier blend is a bread texture softener and dough strengthener. It offers a complete solution to bread manufacturers and doesn't require additional emulsifiers. MASEMUL® EB 1005 provides enhanced machinability, bread volume, shape retention, and extended shelf life.

Pure fungal Alpha-amylase for starch decomposition, with excellent activity also at low pH. The Alpha-amylase splits unbranched sections of the starch molecule into smaller components. It only acts on dissolved substrate, i. e. Swollen, damaged starch in the dough or slurry, or on starch that has been thermally modified (pre-gelatinized).

Flour treatment agent based on baking enzymes

Sternzym Fresh 110 is a Baking enzyme

BreadPartners Xtra-Tender (#20048) is an emulsifier and gum-based shelf life extender for improved softness and texture. It excels in challah, pita, and enriched sweet dough.

TEMCOL 10 is for Ice-Cream, Salad Dressing, Dairy product thickening etc

Sarda Gums and Chemicals Sarcol FT appears as transparent type that contains a stabilizer, a bulking agent, a thickener, a shelf life enhancer, a dough conditioner, a texturizing agent, a suspension aid, a viscosity modifier, an encapsulant, a glazing agent, a film former, a binder, and a lubricants.

Guarsar F01 is a Low viscosity, prehydrated Guar and odorless.

TEMCOL 40 (Clarified, high viscosity, high performing)

TEMCOL 30 is a Refined and very high viscosity, high performing.

Guarsar 351 is Medium high viscosity fine mesh.

Lambda carrageenan that although does not gel but can be used to thicken dairy products. In aqueous systems it can act as a suspending and emulsifying stabilizer, thickener, binder and gelling agent.

LBCOL 200 is High viscosity food grade. Mainly used in Ice Creams, Ketchup, Mayonnaise, sauces in general, Cheese, Sweets, Jams, Ready Soups, Dessert, Pet food, Processed meat, babyfood etc.

ezPIZZA CONDITIONERTM is an all natural shelf life extender for fresh or frozen pizza and other similar products. It adds softness without stickiness. It also improves machinability of doughs and prevents cracking. ezPIZZA CONDITIONERTM increases volume of finished products which may allow decreased scaling weight. The enzyme system helps stabilize retained moisture to keep the product fresher longer.

TopSweet Fresh Cake Plus V is an innovative enzyme system which is based on osmotolerant amylases that keep their functionality even at high levels of sugar and fat.

Chemicals and Sarda Gums Sarcol FX is a high purity food grade that contains a stabilizer, a bulking agent, a thickener, a shelf life enhancer, a dough conditioner, a texturizing agent, a suspension aid, a viscosity modifier, an encapsulant, a glazing agent, a film former, a binder, and a lubricants.

LBCOL-300 the refined (clarified) Cassia Gum for use in food, air freshener

LBCOL-200 the semi refined Pet food and Food type with multiple specifications to select

Sarcol FG is Economic industrial use.

Sarda Gums and Chemicals Aquacol grade CMC is range of Sodium carboxymethyl cellulose (NaCMC) are made with highly optimized conditions to convert cellulose in soluble polymers. Often they are considered as most effective water binders for use in food and non-food applications. Benefits of using Aquacol grades go far beyond being a cost-effective solution. High water-solubility and high water biding capacity help impart a number of property enhancements that bring high stability of texture etc. Not just that, they also provide food grade adhesion to enable creative food applications beside non-food types.

Sarda Gums and Chemicals GLUKOM T30 is high viscosity Konjac Gum. Mainly Used in Bakery products, Beverages, Carbonated beverages, Concentrates and ades, Confectionary, Desserts, Dough conditioners, Edible films, fiber drinks, Formed foods, Frozen foods, Glazes, Gravies, Ice cream, Jellies, Meat, Meat products, Non-dairy creamers, Noodles, Pasta, Pudding, Cream, Yogurt.

Abel & Schafer Plus Pan Premium Fresh 50 LB is a powerful, concentrated shelf life extender thatspecifically targets the starch granules to inhibit starch retrogradation; produces a significant anti-staling and moisture-retention property.

Lecithin is a De-oiled, powdered soy lecithin is to be used as an emulsifier for pastries, conditioning agent for doughs, and a shelf-life extender for frozen products.

MUCIGOL is Fine mesh Psyllium Husk Powder.

ezSOFT softener is a natural shelf life extender for breads, rolls, pastries, bagels, soft pretzels and other yeast based products.

LBCOL 100 is Medium viscosity food grade. Mainly used in Ice Creams, Ketchup, Mayonnaise, sauces in general, Cheese, Sweets, Jams, Ready Soups, Dessert, Pet food, Processed meat, babyfood etc.

Iota Carrageenan that forms soft gels in the presence of calcium ions. It is produced mainly from Eucheuma denticulatum.

LBCOL HVC is Very high viscosity food grade. Mainly used in Ice Creams, Ketchup, Mayonnaise, sauces in general, Cheese, Sweets, Jams, Ready Soups, Dessert, Pet food, Processed meat, babyfood etc.

Kappa Carrageenan that forms strong, rigid gels in the presence of potassium ions, and reacts with dairy proteins. It is sourced mainly from Kappaphycus alvarezii or Euchema Cottoni sea weeds.

Guarsar 501 is High viscosity, fast hydrating fine mesh, viscosity, fast hyttne mesh

TEMCOL 20 is a Semi-Refined refined and high viscosity and beneficial in most applications.

SARGOL is Straight Psyllium Husk powder of coarse mesh.

Sarda Gums and Chemicals ISABGOL is a sterilized psyllium husk powder.

TexRite® B-27 is a non-PHO, non-Allergen dough conditioning system designed to improve the post-bake shelf life or fully-baked, unbaked frozen bagels, soft pretzels, breadsticks and pizza crust. It also improves freeze-thaw stability of unbaked frozen dough products to produce a uniform soft texture upon baking.

LBCOL-400 the transparent grade of Cassia Gum for use in food, air freshener