Products

Mircap® CT 85-H is microencapsulated citric acid, that has a greater organoleptic impact on the acid taste.

Mirenat® NSM is a solid food preservative based on LAE® (Ethyl lauroyl arginate HCl). MIRENAT®-NSM shows high effectiveness in a wide pH range (3 - 7) and it is compatible with the usual thermal processes in the food sector such as UHT, pasteurization, and cooking. It has a broad spectrum of applications in the dairy industry.

SM-1035® /S1 is a solid food preservative based on organic acids.

Mircap® SB 85-H is microencapsulated sorbic acid. It protects the bread against the presence of molds.

Mircap® ML 85-H is microencapsulated malic acid, that has a greater organoleptic impact on the acid taste.

Mirenat® G is a liquid food preservative based on LAE® (Ethyl lauroyl arginate HCl). MIRENAT®-G shows high effectiveness in a wide pH range (3 - 7) and it is compatible with the usual thermal processes in the food sector such as UHT, pasteurization, and cooking. It has a broad spectrum of applications in the dairy industry.

Alkemir® 100/R is a solid mixture based on carrageenan and food gums. It is used for cooked meat products and it is applied in the tumbling process.

Alkemir® 92 is a solid mixture based on food gums. It is a water-soluble product and is stable in an acidic medium.

Alkemir® 836 is a stabilizer-thickener of fillings, pastry cream and similar products, based on sodium alginate and a source of calcium.

SM-1035® is a liquid formulation based on potassium sorbate.

Alkemir® 810 is sodium alginate obtained from brown algae (Phaeophyceae), of medium viscosity and gel strength. It is purified by precipitation in a saline medium and with subsequent pH readjustments. It is indicated to thick or gelify fish products.

Fungus® CP is an aqueous dispersion based on natamycin and potassium sorbate. It is applied as a surface treatment for the preservation of hard and semi-hard cheese.

ALKEMIR® 889 is a stabilizer-thickener of fillings, pastry cream and similar products, based on sodium alginate and a source of calcium.

Alkemir® 910.F is sodium alginate obtained from brown algae (Phaeophyceae), of medium viscosity and very high gel strength. It is purified by precipitation in saline medium and subsequent pH readjustments. It is indicated for the gelification of sea food products. It must be hydrated appropriately. It is advisable to use deionised water, add it to the aqueous medium gradually and under a good stirring to avoid lump formation.