• Bier

    Brewery Enzymes

    Brewery enzymes are most often used in the brewing process to gain higher yield and thus save costs. Extraction can be optimised and other bottlenecks (like filtration) relieved by using the enzymes ability to optimize the use of variable raw materials. Brewing enzymes supplement the natural enzymes present in the used grains, to give e.g. more consistent mashing. This addition is particularly useful when unmalted barley or other adjuncts are used, because these have a low enzyme content.

    Some benefits of using enzymes in brewery:

    - Higher Yield
    - Lower energy consumption
    - More consistent mashing
    - Higher inclusion of adjuncts
    - Higher amount of soluble proteins 
     
  • chili sauce

    CMC

    Carboxymethyl cellulose (CMC, E466) or cellulose gum is a cellulose derivative with carboxymethyl groups bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose. CMC is used in food as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream, bakery fillings and sauces. 

  • Colours

    Colours are an important part of food products. The attractiveness of a product can be hugely improved by using either natural or synthetic colours. Especially the implementation of natural colours can provide several challenges to overcome for food producers. Acatris can help you every step of the way, due to our extensive experience in this field of expertise, combined with the knowledge of our key suppliers.

  • flavors

    Flavours and Extracts

    Flavours are a crucial part of every end product. A flavour can be subtally used to enhance or mask an off-flavour, but can also perform a very dominant role and almost solely determine the taste experience of a product.

    Acatris represents Symrise AG in the Netherlands. Symrise is one of the worlds leading flavour producers, but offers the food industry more than just flavours. They also deliver concepts, ideas and complete solutions, and supply innovative products that provide the market with new impulses and help the industry to tap into the full potential of its brands and products.

  • Jus d'orange

    Fruit Processing Enzymes

    In fruit processing enzymes can be used for e.g. juice clarification and increasing the yield of the juice extraction (pectinase), firming of fruit (pectine methylesterase), or complete peeling of whole citrus fruits.

  • acidified milk drink voor website

    Gellan Gum

    Gellan gum (E418) is a watersoluble polysaccharide produced by bacteria. As a food additive, gellan gum is used as a thickener, emulsifier, and stabilizer. It is used as a gelling agent, as an alternative to gelatin, in the manufacture of vegan varieties "gummi" candies and its main application is to keep both the soy protein and calcium in soy drinks suspended. 

    Benefits of gellan gum:

    - effective at very low concentrations
    - ensuring no flavour masking
    - gels on cooling
    - manufactured by fermentation
    - consistent quality and supply is reliable
    - gives a wide range of textures from brittle to elastic

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    Gum Arabic

    Gum arabic, (E414) also known as acacia gum, is a natural gum made of hardened resin taken from two species of the acacia tree; Senegalia (Acacia) senegal and Vachellia (Acacia) seyal. The gum is harvested commercially from wild trees throughout the Sahel from Senegal to Somalia, although it has been historically cultivated in Arabia and West Asia.

  • honingraat

    Honey Liquid and Powders

    Honey is a sweet food made by bees using nectar from flowers, and suitable to use as a sweetener in various food products. Acatris offers a variety of Honey products, both in liquid and powder form, with several liquid types also available in Organic or Fair Trade quality.

  • Chocoijs voor website

    Locust Bean Gum

    Locust bean gum (or carob gum, LBG, E410) is a galactomannan vegetable gum extracted from the seeds of the carob tree, mostly found in the Mediterranean region. The seeds in the long pods that grow on the tree are used to make this gum. The pods are kibbled to separate the seed from the pulp. The seeds skin is removed by an acid treatmentand afterwards the deskinned seed is split and gently milled. The milling causes the brittle germ to break up while not affecting the more robust endosperm. The two are separated by sieving. The separated endosperm can then be milled by a roller operation to produce the final locust bean gum powder.

  • Malt extract

    Malt Extracts

    Malt extract is a sweet, treacly/syrup like substance used in the past as a dietary supplement. It was popular in the first half of the twentieth century as a supplement for the children of the British urban working-class, whose diet was often deficient in vitamins and minerals. Nowadays malt extract is used to add flavour and colour to various food products like bakery, ice cream and confectionery products.

  • Glucose_Syrup

    Maltodextrins and Glucose Syrups

    Maltodextrins and glucose syrups are used as sweeteners and bulking agents in many different food products. Produced mainly through enzymatic or acid hydrolysis of starch, these products can originate from several starch containing crops like wheat, rice or maize. 

  • Yogonaise voor website

    MCC

    Microcrystalline cellulose (MCC, Cellulose gel, E460(ii), is a subclass of Celluloses (E460). Microcrystalline cellulose is usually produced from refined wood pulp and is used as a texturizer, anti-caking agent, fat substitute, and a bulking agent in food production. 

    Cellulose is a naturally occurring polymer, composed of glucose units connected by a 1-4 beta glycosidic bond. These linear cellulose chains are bundled together as microfibril spiralled together in the walls of plant cell. Each microfibril exhibits a high degree of three-dimensional internal bonding resulting in a crystalline structure that is insoluble in water and resistant to reagents. The crystalline region is isolated to produce microcrystalline cellulose. Depending on the production method two types can be obtained: powdered MCC or colloidal MCC.

  • bakery jam

    Pectin

    Pectin (E440) is a polysaccharide contained in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits and apple pommace, and is used in food as a gelling agent, particularly in jams and jellies.

  • ravigotte saus voor website

    Starch

    Starch is one of the most common and versatile thickening agents used in food. It is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. It is the most common carbohydrate in human diets and is contained in large amounts in foods as potatoes, wheat, maize (corn), rice, and cassava/tapioca.

    Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. 

  • stevia

    Stevia

    Stevia (Steviol Glycosides, E960) is a sweetener and sugar substitute made from the leaves of the plant species Stevia rebaudiana. Stevia is an intensive sweetener, with a relative sweetness of about 300 times of that of table sugar, and it is the only intensive sweetener from natural origin currenly commercially available. Because stevia has a negligible effect on blood glucose it is very attractive to people on low-sugar or carbohydrate-controlled diets.

  • ice cream-1

    Sucrose esters

    Sucrose esters of fatty acids (E473, sucrose esters) and sucrose oligo esters are a unique group of emulsifiers. Sucrose esters are produced by esterifying sucrose with fatty acids. By varying the degree of esterification of the sucrose molecule it is possible to obtain emulsifiers with a very broad range of HLB values, ranging from 1 up to 16. HLB stands for Hydrophilic-Lipophilic Balance, which is a measure for the affinity of a molecule with either water or fat. In the EU sucrose esters ranging from HLB 5 up to 16 are allowed for use in food.

    Sucrose esters have some very specific properties which makes them suitable for some applications in which other emulsifiers do not suffice;

    - Wide HLB spectrum
    - Non-sticking effect
    - Smooth mouthfeel effect in ice cream 
    - Neutral in taste, odour and colour
    - Soluble in (cold) water
    - Stable under UHT conditions
    - Renewable raw materials
    - Kosher, Halal, non-GMO, vegetarian
     
  • Infant Nutrition

    Vitamins and Minerals

    Acatris can provide several types of vitamins and minerals, and also tailor-made premixes of these components to specifically suit our customers needs. We know which types of vitamins and minerals are most suitable for different applications. Furthermore; in very specific cases, coated vitamins or minerals can be applied, for example to increase shelf life, to protect sensitive vitamins from severe processing conditions or to prevent unwanted interactions with other ingredients.

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    Xanthan Gum

    Xanthan gum (E415) is a polysaccharide derived from Xanthomonas campestris by a fermentation process containing a carbohydrate substrate. Structurally, it contains D-glucose, D-mannose, and D-glucuronic acid as the dominant hexose units and is prepared as a mixture of the sodium and potassium salts. Xanthan gum is a creamy white powder that dissolves readily in hot or cold water to form viscous, non-thixotropic solutions. It is used as a stabilizer, emulsifier, thickener, suspending agent, bodying agent or foam enhancer in foods. 

More information about our food solutions?

Please contact our sales team:

t: +31 (0) 33 298 2034 (NL) or

t: +32 (0) 15 40 01 75 (B)