Additives make the food more long-lasting,
allowing it to have much better flavor, taste and smell,
improving its shape and color, and preserving its quality and endurance
They prevent the formation of pathogen microorganisms. They help preserve the nutritive and biological values of the food. Food does not lose its nutritional value from production to storage stage and afterwards thanks to the additives it contains.
BEYAZ GIDA GROUPS ITS PRODUCTS UNDER 2 MAIN TOPICS SINCE 1995 WITH THE INTENTION TO PROVIDE THESE BENEFITS.
AFT - 2000 is an antimicrobial effective on four main types of pathogens (Salmonella, Coliform, E.coli, S.aureus) undesired on the food.
AFT – 2000 is easy to use and does not operate on the yeast and culture, and destroys such microorganisms which pose danger on human health within 48 hours and prevents their regeneration for a long time.
AFT – 2000 is FDA approved, and used in different parts of the food in the USA, Europe and Japan.
Overdose of AFT – 2000 does not pose any danger on human health..
In the experiments conducted with AFT - 2000, total microorganism load of 8.000 – 100.000 in the products has reduced far below the acceptable standards and this load has become zero by increasing the amount of use.
It is required to wait 48 hours before the analysis.
ACOL KM 2010 is a protective effective on the undesired MOLD, YEAST AND FUNGI on the foods.
In the experiments conducted with ACOL KM 2010, net results have been obtained.ACOL
In operation based studies, it is pulverized on the product, especially the yoghurt, at ambient temperature in summer (15% solution)
ACOL KM 2010 preserves the product for 10 days without the formation of any mold. This duration exceeds 30 days in cold chain environment
USE in BUTTERMILK DRINK (AYRAN) PRODUCTION
2 kg Proda S 033 per 1 ton ayran (buttermilk drink) milk helps to increase the consistence and viscosity of ayran, and the water rate, optionally.
Note: The product should be homogeneous.
USE in YOGHURT WITH CREAM
It increases the cream structure and cream strength of the yoghurt with cream; 200 gr is added to 1 ton milk before the fermentation process.
USE in YOGHURT PRODUCTION
2 kg Proda YG 055 per 1 ton milk thickens the yoghurt, helps it harden, allows a higher feel of DM and not to unbind and not to be vulnerable, to be consistent and faty.
USE in KASHAR CHEESE
For dry boiled kashar cheese, 300 - 500 gr PRODA PY 044 per 100 kg kashar cheese dough increases the flexibility, fibrousness, melting and elongation capabilities, and non-sticking and slicing capabilities for the sliced kashar cheese. It ensures dry boiling quality at aqueous boiling standard. It provides weight increase of 3-7 kg.
Sufficient amount of MILK BALANCE 11 added to unfermented and uncultured milk pasteurized at 93 C helps to produce shelf-stable, germ-free, easy-to-slice and non-melting cheese which can be toasted within approximately 1,5-2 hours.
USAGE IN KASHAR CHEESE
For dry boiled kashar cheese, 250 - 300 gr PRODA STT 066 per 100 kg kashar cheese dough increases the flexibility, fibrousness, melting and elongation capabilities, optional dry matter decreasing, non-burning behavior, and non-sticking and slicing capabilities for the sliced kashar cheese. It ensures dry boiling quality at aqueous boiling standard. It provides weight increase of 10 - 15 kg.
When the milk is dried by means of heat treatment, only solid matters are left inside, and it is called milk powder.
Shelf life is extended and preservation-storage is made easier compared to other dairy products by drying process.
AREAS OF USAGE
• Cake and pastry
• Chocolate and confectionery
• Biscuits, wafer and baby formula
• Ice cream production
• Instant soup
• Animal food
• Yoghurt production.
Carrageenan is a polysaccharide extracted from seaweeds.
There are 3 types of carrageenan: Kappa carrageenan (forming hard and solid gels), Iota carrageenan (forming soft gels), lambda carrageenan (forming gel when mixed with protein, used in dairy products). Carrageenan is a vegetable alternative to animal gelatin.
Carrageenan has a thixotropic property: it gets thinner with surface pressure and regains its viscosity and hardens.
Carrageenan is used as stabilizer. Carrageenan is also used as anti-turbidity agent.
Areas of Usage
Desserts, sauces, frozen products, beverages, dairy products, creamy products, beer, delicatessen food, jam, ice cream, gel, cosmetics, pharmaceutical products...
Whey powder is obtained by heat-treating the liquid filtered from the precipitation during the formation of cheese.
AREAS OF USE
• Biscuits, baby formula, chocolate, ice cream production
• As feed additives
• Processed meat products
• Instant soup
Emulsifying salts are phosphates and citrate containing salts used to regulate the structure of raw materials, to adjust pH values and to provide emulsification in process cheeses.