Functional Ingredients

a) Enzymes from DSM Food Specialities

Rennets
Maxiren – Fermentation Produced Chymosin; vegetarian, Kosher and Halal
Available in liquid, granulate, powder and tablet presentations

Fromase – Microbial Coagulant; non GMO, vegetarian and Halal
Supplied in three thermolability grades, L, TL and XL. Available in liquid, powder, granulate and tablet presentations

Suparen - Microbial Coagulant; for hard cheese, Emmental etc. non-GMO vegetarian, Kosher and Halal Available in liquid presentation

Lactases
Maxilact – Fermentation Produced Enzyme Available in liquid presentations in the strengths 2000 and 5000 NLU/g) - milk - yogurt - supplements

Maxilact LAG – Fermentation Produced Enzyme for UHT products

Tolerase – Acid Lactase Enzyme

Lipase

Piccantase – A range of animal derived and fermentation produced Lipases for Italian Blue Feta cheese, Non-GMO

Protease

Accelerzyme – For ripening speed, development of desired taste and elimination of off flavours; non-GMO

b) Starter Cultures from DSM Food Specialities

Direct-set cultures deliver products and services to the dairy industry for the development and production of cheese, yoghurt and fermented milk products.

DSM starter cultures create added value for the dairy industry through:
• cost effectiveness through cultures which guarantee a consistent and reproducible production process
• quality through innovative and added value culture systems
• service in product development and trouble shooting

Delvo-Tec – technological advanced cultures from DSM for direct inoculation
Delvo-Add – adjunct cultures giving unique flavours and enhancement of current product, which creates additional value; for all cheese, hard, semi-hard and premium
Delvo-Tam – tailor made culture products
Delvo-Star  - a break through starter culture system, for bulk starter usage

Delvo-Yog – a range of selected cultures for all types of yoghurt
Mould Cultures - from CSL, Italy. P. Roqueforti Cultures; for Blue Camembert and Stilton cheeses

For more information, please visit DSM's website

c) Flavours

Robertet – sweet and Fruit flavours
Flavours: pharmaceutical, food, industrial Including range of Accord Flavours ie: green, fuzzy, jammy, ripe, floral, seedy, juicy or citrus, juicy
Stabil-Lok – powder flavour systems (beverages, baked goods, instant desserts, confectionery products, pharmaceuticals and other dry mix applications)

For more information, please visit Robertet's website

Exter - savoury and Bouillon bases.

For more information, please click here


d) Preservation

Our range of cheese preservation products has been developed to provide solutions for the protection, preservation and presentation of high quality cheese.

DSM Preservation Products include the following brands:

Dairy Enhancers: Antimycotic

Delvocoat - is a cheese coating for the surface treatment of hard and semi-hard cheese that consists of high viscosity emulsions of PVA, Delvocid, and, when required, sorbic acid and/or food grade colours.

Antimicrobial Against Clostridium Tyrobutyricum:

Delvozyme Liquid or Granulate - is a formulated product based on the active ingredient egg white lysozyme

Dairy Improvers:

Delvocid - is an antimycotic with natamycin as active compound. Pure natamycin has no colour, odour or taste and is effective in very small quantities against moulds and yeasts

Delvocid Dip - is a natamycin powder formulation to prepare dipping suspensions for the surface treatment of cheese.

Delvocid XT1 - is a natamycin powder formulation to prepare dip and spray suspensions for the surface treatment of cheese blocks and shredded cheese

Plasticoat - is a cheese coating that consists of a copolymer emulsion of vinyl acetate and Delvocid® and water-soluble food grade colours.  Plasticoat protects the cheese against physical damage and mould growth.

Paramelt waxes – top of the range cheese coating waxes with a wide variety of colours.



Carbon are the agents for Galactic, a leading producer of Lactic Acid and derivatives.
Galactic Preservation Products include the following:
Lactic Acid is naturally present in the human body in the L(+) form and is used for natural preservation and an acidulant in meat, milk products, pickles, beer etc. L(+) Lactic Acid is produced by fermentation of a specific
bacterium using sugar as raw material. From basic Lactic Acid it is then possible to synthesise lactate salts and esters.

Lactic acid,
Sodium lactate,
Potassium lactate,
Lactate and acetate blends.

For further information on Galactic product please click here


e) Protein Hydrolysate from DSM

Maxicurd: A new granulated protein hydrolysate range specifically developed to improve curd strength and boost cheese yield.


f) Prebiotics:
Inulin & Oligofructose

For further information on any of DSM Food Speciality Dairy products please click here