Ingredients
MasterSense provides a complete line of specialty ingredients that service the most diverse types of applications in the food industry. Ingredients that enhance sensory characteristics, increase product shelf life, streamlines manufacturing processes, among other benefits.
Learn more about our portfolio!
Portfolio
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Natural Sweeteners
One of the trends that has been gaining prominence among consumers is the possibility for the industry to offer products that contain natural and lower content of ingredients and low and/or no sugar in their formulations. This demand came about as a reflection of the population’s concern in having healthier eating habits.
Some ingredients have been standing out with this new demand and natural sweeteners are certainly a key element for this audience. After all, these ingredients are found in nature and are great options for consumers who want to lower their sugar intake and still want to eat tasty products.
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ALPHACategory: Natural Sweeteners The Alpha ingredient, in addition to having a very clean taste profile, can also suppress sour and bitter notes from other flavor systems. This type of performance makes it perfect for moderate to high sugar reductions, especially in delicate flavor systems. |
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FLAVOR MODIFIERSCategory: Natural Sweeteners The PureCircle flavor modifiers naturally enhance a variety of flavor notes: from fruity/tropical flavors to spice notes. In addition, these flavors can also improve the sensory attributes of product sweetness; such as initial sweetness, more rounded sweetness profiles, and reduction of bitterness or aftertaste. |
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SG95Portfolio available in the following countries: Brazil, Mexico, and Bolivia The ingredients in the SG95 line are ideal for complex flavor systems that require low to moderate sugar reductions. In lower sugar reductions, SG95 offers the most cost-effective option and works well in all categories and flavors. Core 95 has a well-rounded sweetness profile and is recommended for applications that require low to moderate reductions. The product profile works well in savory/complex flavors. This ingredient has better solubility compared to SG95. |
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REB APortfolio available in the following countries: Brazil, Mexico, and Bolivia Reb A, an ingredient from the PureCircle portfolio, offers the initial sweetness needed in moderate to high reduction applications. Usually used at higher levels, the product can be combined with other PureCircle stevia products to minimize bitter notes. |
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REB MPortfolio available in the following countries: Brazil, Mexico, and Bolivia Reb M has a high concentration of steviol glycoside Rebaudioside M. It is a new fraction of steviol glycoside without the bitter aftertaste. Compared to other products in the PureCircle line, the Reb M sweetness is close to sucrose, however, it offers the flexibility to be used alone or combined with other options from the line. |
Antimicrobials
More than trends, consumers also continuously seek quality and safety in the food they want to eat. The industry is also concerned with the product delivered to the final consumer so that it lasts to meet their needs until the end of its shelf-life, and that it maintains adequate consumption conditions.
Antimicrobials play the role of protecting food and beverages against uncontrolled microbiological growth (bacteria, fungi, and yeasts), thus increasing the product shelf-life.
Our portfolio includes natural antimicrobials such as natamycin and nisin that allow partial or total reduction of chemical preservatives, ensuring products with a more natural appeal.
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NATAMYCINCategory: Antimicrobials NATAMAX® is the natural preservative from DuPont® specifically used to control the growth of molds and yeasts, preventing mycotoxins from forming. Made from Streptomyces natalensis strains, NATAMAX® stays on the surface of food for a long period of time and does not change product taste and texture, unlike some chemical preservatives, such as sorbates. As it is not active on bacteria, it is the best choice for applications in fermented products, such as cheese and salami. |
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NISINCategory: Antimicrobials NISAPLIN® is a polypeptide used to prevent and reduce the incidence of Gram-positive bacteria (Listeria, Clostridium, Bacillus, and lactic acid bacteria). Mainly used to increase food shelf-life, NISAPLIN® also allows the reduction of the ‘time x temperature’ binomial in heat treatments, ensuring greater product quality both physically and nutritionally. |
Antioxidants
The industry continually seeks improvements in its industrial processes to offer quality products that meet customer demands.
Antioxidants are used to control the oxidation of oils and fats in several types of products, thus ensuring the extension of shelf-life and helping to preserve the nutritional value in foods. Our portfolio offers three types of solutions: natural extracts, phenolic compounds, and vitamin-based.
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BHA / BHTCategory: Antioxidants Synthetically produced, these food antioxidants from the GRINDOX® line are available in diluted form. While BHA suppresses oxidation in animal fats and short-chain vegetable fats, BHT and BHA together have a synergistic effect, that is, BHT contributes to the regeneration of BHA radicals. |
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ROSEMARY EXTRACTCategory: Antioxidants Due to the action of its phenolic diterpenes, GUARDIAN® Rosemary Extract contributes to delay the rancidification process in food, repairing the lipid structures of the free radicals present in the product. In addition to increasing shelf-life by controlling the oxidative activities in food, GUARDIAN® Rosemary Extract also delays its color loss. Because of its balanced structure and right medium, GUARDIAN® Rosemary Extract ensures its active principle is effectively distributed, providing greater functionality of the extract and consequent dosage reduction in the application. The line includes both oil-soluble and water-dispersed and/or deodorized solutions. |
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TOCOPHEROLCategory: Antioxidants Tocopherols are natural antioxidants that delay the action of free radicals present in food. As they belong to the vitamin E family, tocopherols are recognized for their functionality that improves blood circulation and helps with the smooth functioning and regeneration of muscle tissues. Our GUARDIAN® Toco line has high concentrations of tocopherols and an excellent fluidity effect, which contributes to streamline manufacturing processes. |
Cream Liqueurs
With busy routines and with several commitments, consumers value the moments they can relax. There are several ways of relaxing, and one of them is going out with friends or staying at home and having a drink to chill. Consumers want to have an indulgent, creamy, and quality product.
Our portfolio includes cream liqueurs offering a solution that will help with the sensory quality delivering flavor and creaminess to the beverage and ensuring that there is no phase separation in the product.
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CREAM LIQUEURSCategory: Creamy Base for Alcoholic Beverage With over 30 years of experience in the market, Creamy Creation delivers the solution for cream liqueurs for its customers. The bases show high performance in both neutral and acidic pH, as they guarantee beverage stability, without phase separation for at least 1 year. Additionally, they enhance sensory aspects and are flexible, acting synergistically with different flavors and aromas. They assure the quality of the final product, without phase separation, eliminating the need to “shake before use”. |
Special Carbohydrates
Due to the consumer concerns with their eating habits, physical and mental well-being, every day we see more and more people seeking healthier food. Several diseases are related to excessive sugar intake and, therefore, low-sugar or sugar-free food and beverages have been standing out in the marketplace. Special carbohydrates help with partial or total sugar substitution and work in synergy with other sweeteners to offer consumers a healthy product with an excellent sensory experience.
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LACTITOLCategory: Special Carbohydrates Lactitol is a sweetener with only 2.4kcal/g, derived from milk sugar, and, like LITESSE®, it is a prebiotic with low glycemic index. It is a disaccharide polyol with properties very similar to sucrose, such as sweetness profile, viscosity and hygroscopicity. Additionally, its molecular weight provides a similar effect on water activity. |
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XYLITOLCategory: Special Carbohydrates Xylitol is a special carbohydrate (polyol), found in many fruits and vegetables, with 40% less calories. This product is approved worldwide for food applications and commonly used in chewing gum and confectionery, in addition to also being used in the oral care, pharmaceutical, and cosmetics markets. XIVIA® has a sweetness similar to sucrose and provides excellent oral care benefits. It is a healthy sugar substitute that protects your teeth (non-cariogenic), promoting their remineralization. In addition, when XIVIA® dissolves, its negative heat of the solution provides a pleasant cooling effect, ideal for mint and fruit flavors. XIVIA® can be obtained in either crystals or ground form. |
Collagens
Consumers are becoming more and more aware of all the care we have to have, as it has a direct impact on our physical and mental well-being, especially because everything is connected. Making improvements today leads to much healthier and more active aging process. Collagen is a relevant ingredient, as it offers multiple benefits such as bone and joint health, providing healthy aging and also maintaining and improving the beauty of our skin and hair.
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COLLAGENCategory: Collagen Peptan® is a bioactive protein in powder form. It has neutral taste and odor and is highly soluble and heat resistant. As a natural, non-allergenic and clean ingredient, it can be easily and cost-effectively integrated into food, beverages, nutricosmetics and functional dietary supplements, in addition to being compatible with other active ingredients, such as vitamins and minerals. ProTake® is a natural-origin hydrolyzed bovine collagen, designed for food applications. This ingredient can be used alone or combined with other proteins, to increase the protein content of a product. It also has all the features necessary to lower fat and sugar content in healthier formulations. |
Culture Media
There are ingredients that can meet more than one need required by the food and beverage market. One of them is to meet consumer demands for naturalness and wellness functionalities. In addition, this ingredient can assist in industry processes, ensuring product safety and quality. Culture media are natural solutions that contain microorganisms that are safe and beneficial to food and its consumers. Their features range from contributing to the fermentation process and to the safety of meat and dairy products (starter and protective cultures), to providing benefits for the consumer gastrointestinal tract (probiotic cultures).
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MEAT CULTURE MEDIACategory: Culture media The TEXEL® line offers concentrated lyophilized culture media for the maturation of meat products. Mainly comprised of Staphylococcus and Lactobacillus genera strains, the TEXEL® line products aim at providing texture, flavor, and color to fermented meats, such as salami. The culture ensures good solidification and drying of the product. In addition to promoting good stability and high color intensity, as well as contributing to the product aroma and flavor by preventing fats to oxidate, the TEXEL® line products also assist in inhibiting microbiological contamination of food by competition. |
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PLANT BASED CULTURE MEDIACategory: Culture media The Danisco® VEGE line offers a blend of lyophilized culture media that has been especially developed to ferment beverages based on various plant sources, such as: soybean, peas, coconut, nuts, cereals, fruits, and vegetable juices. For each application there is a specific blend that will provide a characteristic flavor and texture depending on the base. |
Sweeteners
Sugar reduction in food has become a reality in the food and beverage market. Sweeteners are an alternative for companies that want to offer low-sugar or no added sugar products. This ingredient allows synergy between the other types of sweeteners and polyols to enhance sweetness.
SUCRALOSE
Category: Sweeteners
Brand name: NIUTANG
Manufacturer: NIUTANG
Application: Premium table sweeteners, powders for cooking, baking products, beverages, dairy products, ice creams, etc.
Sucralose is the only high-intensity sweetener made from sugar. It sweetens 600 times more than sucrose and is not metabolized by the body (no calories). Due to its sensory profile similar to sucrose, it has no aftertaste, and, therefore, has been widely used in the food and beverage industry to replace other sweeteners.
It is also stable at high temperatures and offers a wide pH range, in addition to not reacting with aromas and vitamins.
Its synergy with acesulfame-K offers benefits regarding the sweetness profile versus time and application costs.
NIUTANG, sucralose manufacturer is ISO 9000, ISO 14000, HACCP and GMP certified by Moody International, one of the most respected and rigorous certification agencies in the world. Therefore, 90% of its production is exported worldwide, including to markets such as the United States, Europe, and Japan.
Emulsifiers
The industry must always observe and maintain continuous improvement in its processes. After all, offering uniform, safe and quality products to consumers is the basic premise of the industry. In addition, costs must be streamlined in product development. For this reason, MasterSense offers a robust portfolio of emulsifiers, that can be used in the most diverse applications in the food and beverage market. These ingredients play a key role in food products by stabilizing emulsions, maintaining adequate texture and appearance, overcoming variations in raw materials, as well as extending shelf-life.
- STEAROYL-2-LACTYLATE - CSL / SSL
- POLYGLYCEROL ESTERS
- POLYGLYCEROL POLYRICINOLEATE - PGPR
- PROPYLENE GLYCOL ESTERS
- SORBITAN ESTERS - SMS / STS
- MONO - DIGLYCERIDES
- ACETIC/ LACTIC ACID ESTERS OF MONOGLYCERIDES
- DIACETYL TARTARIC ACID ESTER OF MONOGLYCERIDE DATEM
- MONOGLYCERIDES
- SPECIAL EMULSIFYING SOLUTIONS
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STEAROYL-2-LACTYLATE – CSL / SSLCategory: Emulsifiers Respectively, GRINDSTED® SSL and GRINDSTED® CSL have sodium and calcium stearoyl-2-lactylate in their formulations. Both products are key for strengthening the gluten network, contributing to improve dough tolerance to variations in mixing and fermentation times, which implies greater gas retention and, consequently, an end product with higher volume and better appearance. These emulsifiers help make the interior of bakery products softer, because they react quickly with starch, and also promote greater uniformity of the dough and prevent it from deforming while baking. |
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POLYGLYCEROL ESTERSCategory: Emulsifiers GRINDSTED® PGE features polyglycerol esters widely applied in cake fats and aerated emulsions. The key function of the product is to ensure the cake is well aerated, improving its interior structure. The product can also be used in confectionery systems, increasing their volume. It is usually used in combination with DIMODAN®. |
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POLYGLYCEROL POLYRICINOLEATE – PGPRCategory: Emulsifiers GRINDSTED® PGPR features the polyglycerol ester of interesterified ricinoleic acid, also known as polyglycerol polyricinoleate. In chocolates, GRINDSTED® PGPR helps the stock flow property, improving the final product molding and streamlining the manufacturing process. In addition, it also helps with the final product shine, and for solutions where lower calory content is necessary, it allows for the reduction of the cocoa butter or fat content in the formulation. In low-calorie creams and margarines, it is responsible for stabilizing the water-in-oil emulsion, enabling the products to be more homogeneous and have a longer shelf-life. |
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PROPYLENE GLYCOL ESTERSCategory: Emulsifiers GRINDSTED® PGMS contains propylene glycol esters and is applied in fats for whipped cream, cakes, and ice cream. Its main function is to guarantee excellent overrun and stabilization of the whipped cream foam, reducing whipping time. In cakes, it provides excellent aeration, improving the cake volume and crumb structure. |
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SORBITAN ESTERS – SMS / STSCategory: Emulsifiers GRINDSTED® SMS and GRINDSTED® STS contain, respectively, sorbitan monostearate and sorbitan triesterate in their formulations. GRINDSTED® SMS helps to rehydrate dry and instant yeasts, as well as protects them during the storage period. As a result, GRINDSTED® SMS helps to increase the stability, elasticity, and final weight of the stock. GRINDSTED® STS main function is to prevent fat bloom reaction (formation of whitish dots) in chocolate and fat-based confectionery. In addition, this emulsifier is an excellent anti-crystallizing agent for frying oils. |
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MONO – DIGLYCERIDESCategory: Emulsifiers Mono and diglycerides are produced by the esterification reaction between triglycerides with glycerol and have several applications and functions in the food industry. GRINDSTED® MONO-DI offers solutions with concentrations between 40 to 60% mono-diglycerides and with different melting points. Among other functions, GRINDSTED® MONO-DI promotes the uniform and stable dispersion of water in margarines, in addition to improving its plasticity when they are used for puff pastry. In addition, the product improves aeration and creaminess in ice cream and promotes better bread crumb structure. |
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ACETIC/ LACTIC ACID ESTERS OF MONOGLYCERIDESCategory: Emulsifiers GRINDSTED® ACETEM, and GRINDSTED® LACTEM contain mono or diacetylated monoglycerides from their esterification with acetic and lactic acids, respectively. In addition to promoting greater emulsion stability, both have a neutral taste and odor and contribute to form transparent and flexible films. GRINDSTED® ACETEM is widely used as a plasticizer, lubricant, and non-stick agent in chewing gum bases. In addition, it contributes towards the mechanical handling of dried fruits, such as raisins. GRINDSTED® LACTEM has the main function of increasing overrun and improving the stiffness of whipped vegetable foams and creams, in addition to preventing chocolate bloom. |
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DIACETYL TARTARIC ACID ESTER OF MONOGLYCERIDE DATEMCategory: Emulsifiers PANODAN® features diacetyl tartaric acid ester of monoglycerides, responsible for increasing volume of baked products. In addition, due to its good interaction with gluten, PANODAN® is well known for its ability to increase dough tolerance to flour quality variations, as well as to the constant changes during the processing of bakery products. Among other properties, PANODAN® helps create greater crunchiness in bread crust and greater uniformity of the crumbs. |
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MONOGLYCERIDESCategory: Emulsifiers Monoglycerides are produced by the esterification reaction between triglycerides and glycerol and have several applications and uses in the food industry. Due to separation processes by molecular distillation, DIMODAN® offers several concentrations of distilled monoglycerides – reaching at least 90%. Its main features include: improve crumb softness and reduce retrogradation in breads, help with the texture and mouthfeel in sweet products, improve cooking stability of dough, provide fine and stable dispersion of water in margarines and excellent distribution of the lipid fraction in creams, highlighting their creamy effect. |
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SPECIAL EMULSIFYING SOLUTIONS
Category: Emulsifiers A complete and active emulsifier solution for industrial cakes, GRINDSTED® GA 530 standardizes and streamlines the production process of industrial cakes, also helping to improve the sensory features of the final product, such as texture, flavor, and fresh feeling. GRINDSTED® PS includes solutions that help in cookies production, increasing volume, resistance to process variations, and reducing the amount of fat used in the formulation. Additionally, it helps to reduce breaking, crumbling and to maintain crispness throughout the product shelf-life . |
Enzymes
Offering safe products to the market, with quality and standardization characteristics, and shelf-life that suits the entire market chain are essential aspects for the food industry.
In this scenario, it is necessary to add good manufacturing practices and offer solutions that help industry processes, increasing productivity and efficiency so that the industry is able to offer products with good value for money and to meet customer demands.
The use of enzymes in the bakery market aims to improve the rheological characteristics of dough, so that it is suitable for the process conditions and provides the desirable characteristics in the end product.
- BACTERIAL ALPHA-AMYLASE (MALTOGENIC)
- MALTOGENIC ENZYMES / MALTOTETRAOSE
- GRINDING ENZYMES
- GLYCOLIPASE AND XYLANASE / HEMICELLULASE
- GLUCOSE AND HEXOSE OXIDASE
- LACTASE
- PROTEASE
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BACTERIAL ALPHA-AMYLASE (MALTOGENIC)
Category: Enzymes GRINDAMYL™ MAX LIFE is able to extend the bread shelf-life, mainly due to starch degradation during baking. Delaying amylopectin retrogradation, increasing crumb softness. Use is recommended together with monoglycerides from the DIMODAN® line, which act in the retrogradation of amylose, promoting a synergistic action for bread softness. |
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MALTOGENIC ENZYMES / MALTOTETRAOSE
Category: Enzymes Fungal alpha-amylase degrades damaged starch during the mixing process in the mixer, in a continuous reaction during fermentation, and degrades gelatinized starch in the first stages of baking. Improves machinability, increases gas production that increases volume, improves the color of the crust and characteristic aroma due to the Maillard reaction. It is mainly used to correct the Falling Number when it is high in wheat flour. IFF offers the GRINDAMYL™ A line with a wide range of enzyme activity levels, expressed in FAU. POWERFresh® enzymes provide the most efficient anti-aging solution in bakery products. The enzymatic technology G+ is extraordinarily efficient in modifying starch during baking. This amylase slows down amylopectin retrogradation rate, delaying the drying process of bread. The result is substantial crumb softness and moisture. In addition to softness characteristics, the most striking is resilience, which translates into the bread’s ability to return to its original shape, even under force effect, without crumbling or tearing under these adverse conditions. |
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GRINDING ENZYMES
Category: Enzymes IFF has developed a unique way to increase the productivity and efficiency of wheat mills, without compromising the quality of flour. PowerMill™ enzyme allows to reduce grain conditioning time by up to 50%, saving 10 to 20% energy, with higher extraction rates and premium results. The enzyme is added during the wheat wetting process along with the process water, causing the wheat seed structure to open wider. In this way, water can migrate more quickly between different layers. The result is a more uniform grinding process with more flexible wheat grain to remove the bran, in a more simplified way, improving the level of flour extraction, generating similar products, and yet having wheat flour with a perception of a lighter color. PowerMill™ enzyme is produced by using selected strains of bacteria and fungi, which allow the mill to reduce costs without compromising the quality of the flour. It is available in liquid form for easy handling. |
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GLYCOLIPASE AND XYLANASE / HEMICELLULASECategory: Enzymes The lipids present in wheat (2-3%) are transformed into natural emulsifiers through the action of glycolipases, which have a reinforcing effect on the dough, providing greater tolerance to process and raw material variations and better crumb texture. Xylanases act on arabinoxylans, which are polysaccharides present in wheat that have a high water absorption capacity, causing changes to the dough rheology, such as development time, consistency, extensibility, and resistance to breaking. They offer benefits mainly in relation to the bread crumb volume and structure. |
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GLUCOSE AND HEXOSE OXIDASE
Category: Enzymes Oxidizing enzymes act on sugars present in doughs and, by consuming oxygen, produce hydrogen peroxide, which binds to gluten through disulfide bonds, increasing the gluten network strength and the dough resistance. Glucose oxidase acts exclusively on glucose molecules. Hexose oxidase, on the other hand, offers the differential of acting on different sugar molecules as a substrate, such as glucose, galactose, and maltose, providing more hydrogen peroxide and offering better dough strength. IFF GRINDAMY™ S and SUREBake lines provide greater tolerance to variations in process parameters, reduced dough stickiness and increased bread volume. They can be used in substitution or in synergy with other chemical oxidants, such as ascorbic acid and ADA. |
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LACTASE
Category: Enzymes GODO – YNL2 allows for the production of lactose-free products, without affecting the amount of minerals, vitamins, and proteins in the end product. Easy to use, no additional investment in processing equipment is required. |
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PROTEASECategory: Enzymes Proteases break down complex proteins into simpler compounds. They act on the gluten peptide bonds, breaking them, thus decreasing elasticity and, consequently, increasing dough relaxation. GRINDAMYL™ PR is a line of proteases specially developed for use in crackers and laminated cookies. With a positive impact on the dough machinability, GRINDAMYL™ PR results in more homogeneous uniform cookies, reducing breaking and deformations. |
Powdered Specialties
Offering ingredients that suit the industry’s technical features and still meet booming market trends adds even more benefits to the food industry.
The line of powdered specialty ingredients has it all, as it includes items that offer convenience to consumers who want to make their own recipes in a practical way, delivering the indulgence and sensory characteristics they require.
- AERATION AGENTS
- FOAM FORMING AGENTS
- EMULSIFIERS FOR CAKES
- NON-DAIRY CREAMERS
- ANIMAL OMEGA 3 - EPA / DHA AND PLANT OMEGA 3 ALA
- MEDIUM-CHAIN TRIGLYCERIDE - MCT
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AERATION AGENTS
Category: Powder Specialties Vana®-Monte instant aeration agents offers powdered solutions based on vegetable fats and emulsifiers that provide aeration in indulgent “pre-prepared powder” desserts such as whipped cream, mousses, and ice cream. Vana®-Monte guarantees excellent characteristics in the end product such as light, creamy, and stable aerated texture. |
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FOAM FORMING AGENTS
Category: Powder Specialties Vana®-Cappa offers different types of foaming agents, based on dairy, fats, and carbohydrates to be applied in instant beverages, such as cappuccinos and shakes. Through the Filtermat drying process, a product with encapsulated gas (CO2 or N2) is obtained, stabilized in a matrix of fat and milk proteins. The reaction takes place at the exact moment when the powder comes into contact with water or coffee, releasing the gas, which forms a very stable and indulgent foam layer. In addition, Vana®-Cappa gives the product a light dairy aroma and includes versions that can be applied in both hot and cold formulations. |
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EMULSIFIERS FOR CAKES
Category: Powder Specialties Vana®-Sponge is a complex of emulsifiers, dairy ingredients and vegetable fats combined in order to provide aeration and stabilization for cake dough. Applied in cake mixes, Vana®-Sponge guarantees excellent volume and texture with evenly distributed air bubbles. |
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NON-DAIRY CREAMERS
Category: Powder Specialties Vana®-Blanca features creaming and whitening agents for coffees, teas and chocolate-based instant beverages, from dairy and non-dairy sources. In addition to having excellent solubility, even in cold water, Vana®-Blanca is stable at different pH values. It provides a light dairy aroma and a pleasant mouthfeel, in addition to helping to make the end product whiter and creamier. The line includes products with different concentrations and types of fat, as well as protein content. |
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ANIMAL OMEGA 3 – EPA / DHA AND PLANT OMEGA 3 ALACategory: Powder Specialties Vana®-Sana EPA / DHA features omega 3 powder, which contains eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), derived from cold water fish oil. In addition, the line also includes Vana®-Sana ALA, a powdered plant-based omega 3, which contains alpha-linolenic acid (ALA) from flaxseed oil. These ingredients are obtained from the patented Filtermat technology, which atomizes and microencapsulates the raw material. As it is a milder heat process, the physical, chemical, nutritional and organoleptic characteristics are preserved, guaranteeing a high concentration of the active ingredient and extended shelf-life. |
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MEDIUM-CHAIN TRIGLYCERIDE – MCTCategory: Powder Specialties Vana®-Sana MCT includes medium-chain triglycerides (MCT), which are short-chain fatty acids highly absorbed by the gastrointestinal system. These ingredients are obtained from the patented Filtermat technology, which atomizes and microencapsulates the raw material. As it is a milder heat process, the physical, chemical, nutritional and organoleptic characteristics are preserved, guaranteeing a high concentration of the active ingredient and extended shelf-life. |
Thickeners / Stabilizers
Adding ingredients with high technological performance that allow efficiency and quality in the products produced is an advantage in the food and beverage industry. Thickeners / stabilizers have all these capabilities, as they improve industrial processes and add to the quality of products, standardizing sensory profile, appearance, high capacity to bind and control water, creating uniform products with excellent stability and numerous opportunities for adjusting textures. They have great functionality as thickeners and gelling agents, which can make liquids more viscous or turn them into gel.
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ALGINATECategory: Thickeners / Stabilizers Alginate is a polysaccharide produced from brown algae, which contains alginic acid salts, a basic raw material to produce alginates. Brown algae are found in abundance mainly in cold water areas in many countries. DuPont® alginates are produced in France, where the algae used are from the Laminaria species, found along the coast. In different applications, alginates can be stabilizers, thickeners and/or gelling agents. |
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STABILIZER BLENDSCategory: Thickeners / Stabilizers Methocel™ is a highly versatile line of plant-based stabilizers that help many products—from whipped cream to ready meals and snacks—to maintain their shape and texture from production to consumption, even after production, packaging, shipping, freezing, thawing, and reheating. They also allow food manufacturers to produce healthier, lower fat, vegetarian, and vegan food that are gluten-free, egg-free, without compromising taste, appearance or feel. MC (methylcellulose) and HPMC (hydroxypropylmethylcellulose). Wellence™ is a mixture of two hydrocolloids: HPMC (hydroxypropylmethylcellulose) and MC (methylcellulose) that provide food manufacturers with easy-to-use and cost-effective solutions, perfected for health-related applications, including gluten substitution and fat reduction. Gelstar® is a blend of stabilizers that provides body and mouthfeel. It can be used to replace part of the fat in some applications. This ingredient slows down the growth of ice crystals in frozen products, providing greater firmness to extruded products. GRINDSTED® VEG is a blend of stabilizers to be applied in yoghurts and fermented beverages (drinkable and spoonable). This ingredient offers good creaminess and prevents syneresis. |
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CARRAGEENANCategory: Thickeners / Stabilizers Carrageenan is a textured ingredient with extremely effective gelling properties. It is produced from red algae, which can be found along the coasts of the entire world. Red algae produce three different types of carrageenan: kappa, iota and lambda. Kappa carrageenan forms a cold gel in the presence of potassium ions or proteins, while iota requires the presence of calcium ions to form a gel. Lambda is unable to form gels, but it can be used to control viscosity. Most commercial carrageenans consist of a blend of the three types. |
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CMC
Category: Thickeners / Stabilizers Walocel™ is a water soluble high purity sodium carboxymethyl cellulose (CMC), being an excellent thickener, stabilizer and binder. Available in a wide variety of viscosities, which allows it to be used in numerous applications. |
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GUAR
Category: Thickeners / Stabilizers Guar gum is obtained from seeds of the legume called Cyamopsis tetragonolobus, grown in India, Pakistan and Texas, USA. As a result of its high water-binding capacity, guar gum provides high viscosity in water-based systems, even at low dosage levels. It is mainly used as a thickening agent, being stable at pH values between 3 and 11. In addition, it has good solubility in cold water and excellent synergy with xanthan gum. |
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LBG
Category: Thickeners / Stabilizers LBG is a texture ingredient produced from the seed of locust beans (Ceratonia siliqua), which grows in Mediterranean countries. Locust bean seeds consist of three different parts: the husk around the seed, the germ (protein) and the endosperm (gum). The latter is the part used to produce LBG. It is mainly used as a thickening agent, due to its property of providing high viscosity to water-based systems. It is not capable of forming gel by itself, however it has a high power to strengthen the gel in combination with carrageenan or xanthan. |
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HYDROCOLLOID MIXCategory: Thickeners / Stabilizers Avicel® is a microcrystalline cellulose (MCC) that may or may not be combined with CMC. It works at different temperatures and provides superior stability to the freezing / thawing and heating of finished products and improves the texture and stability of many food products. |
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PECTIN
Category: Thickeners / Stabilizers Pectin is a branched polysaccharide consisting mainly of polymers of galacturonic acid, rhamnose, arabinose and galactose. It is one of the main components of plant cell walls and the main component of the middle lamella. Pectin is able to form a gel network when solubilized, so its function is to provide structure to sweets and jams, as well as guarantee the characteristic texture of these products. Pectin provides gelation, viscosity, texture and protein stability for various food applications. |
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XANTHANCategory: Thickeners / Stabilizers Xanthan gum is a polysaccharide produced from the microorganism Xanthomonas campestres, through fermentation. Xanthan gum is used mainly as a thickening agent, but it is also known for its efficiency as a stabilizer in suspensions, emulsions, and solid particles in water-based formulations. It has high resistance to enzymatic degradation, it is extremely stable over a wide range of pH values and temperatures and in high concentrations of alcohol, making it suitable for an excellent range of applications. |
Ice Cream Stabilizers
One of the premises in the industry is to offer standardization of products and in the case of the ice cream market, manufacturers must ensure that consumers will receive a quality, creamy product with sensory characteristics according to consumer expectations. MasterSense offers solutions in ice cream stabilizers that maintain the incorporation of air, delay melting, prevent the formation of ice crystals in the ice cream ensuring the delivery of the best product to consumers.
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ICE CREAM STABILIZERS
Category: Ice cream stabilizers CREMODAN® is a stabilizer comprised of hydrocolloids and mono and diglycerides indicated for ice cream production. The product line is extensive, encompassing applications in ice cream, milk- and water-based popsicles, soft serve, sorbet and sherbet. The CREMODAN® ingredient characteristics increases melt resistance, decreases the sensation of cold, improves creaminess, prevents shrinkage and adds air in a more stable manner and with greater overrun. The CREMODAN® line also includes a sugar-free and fat-free version, which contains sweeteners, stabilizers, sugar and fat substitutes in its composition. The product has no residual flavor and has excellent melting control. |
Natural Yeast Extracts
Despite several trends and requirements from consumers, flavor is a fundamental part of the product that must be observed by the industry and that consumers do not live without. Products with great flavor and sensory characteristics are great differentials that are sought out by consumers. MasterSense has extractor solutions so that the industry may offer the best experiences for consumers.
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NATURAL EXTRACTS FOR UMAMI FLAVOR
Category: Natural Yeast Extracts Bionis adds and intensifies flavor, by giving body and mouthfeel, balancing and rounding the natural Umami flavor in food and beverage formulations such as soups, broths, sauces, snacks, dairy products, and much more. Bioenhance intensifies and offers an Umami flavor, by increasing salt and mouthfeel perception, contributing to mask undesirable flavors in several food and beverage formulations such as soups, broths, sauces, snacks, dairy products, and much more. |
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NATURAL EXTRACTS TO ENHANCE MEAT FLAVOR
Category: Natural Yeast Extracts Biotaste services the demand for specific culinary notes, such as chicken, beef and roasted flavor, providing body, mouthfeel in food formulations such as soups, broths, sauces, meat products and much more. |
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NATURAL YEAST EXTRACTS
Category: Natural Yeast Extracts Goldcell provides greater nutritional value, body and roundness of flavor in various food formulations such as processed cheeses, pates, meat and bakery products, supplements, nutritional foods and wines, and can also be used as a flavoring medium. |
Fibers
Studies have proven that the intestine is our second brain and consumers already associate having good digestion with its importance for health. Fibers are great allies for the industry to develop and offer healthy products that help them in disease prevention and good bowel movements. In addition to the health-related benefits, fibers are applied for a variety of purposes as they have characteristics such as water retention capacity, anti-humectant properties, and assist in the maintenance of bakery structures and resistance to breakage in fragile systems.
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SOYBEAN FIBER
Category: Fibers FIBRIM® soy fiber is unique in that it is made from the soy cotyledon or cell wall, and therefore reaps the benefits from both soluble and insoluble fibers (between 62-70% insoluble and 5-9% soluble), as well as the unique functional properties. Other soy fibers available in the marketplace are made from ground soy husks and do not have the same nutritional or functional qualities. |
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POLYDEXTROSE
Category: Fibers LITESSE®, a functional ingredient that contains 90% polydextrose—highly soluble fiber—provides body replacement for products with less fat content or without added sugar. It is a carbohydrate with a low glycemic index, that is, it is related to the slow hydrolysis of sugar by the body, which gradually releases glucose into the bloodstream. |
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REFINED INSOLUBLE FIBERS
Category: Fibers Refined insoluble fibers with different sizes, from 30 microns to 500 microns, each for a specific application. They are highly concentrated fibers (90 to 99% pure), comprised of cellulose and hemicellulose, white, odorless or tasteless and with a high water and fat retention capacity. Available options: cellulose, bamboo, wheat, oats and sugarcane. |
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NATURAL INSOLUBLE FIBERS
Category: Fibers The production process of unrefined natural fibers does not use chemicals to bleach products. With sterilization, drying and grinding technologies, natural products with unique characteristics are obtained, providing flavor, color and odor in various applications in the industry. Available options: cocoa, apple, oats and flaxseed. Unrefined Oat Fibers: the unrefined oat fiber has 60% fiber on a dry basis and can be applied in baking for strengthening with fibers. Apple fibers: apple fibers are produced by the apple pulp that is left over from the production of natural apple juice in Europe. It contains 60% fiber, part of which is pectin, a soluble fiber. The product has a fruity odor and taste and its main applications are in the bakery and fillings lines. Cocoa fibers: cocoa fibers replace regular cocoa powder, used in baking and fillings, in the 1:1 ratio. The purpose of using cocoa fiber is to lower cost and have price stability, without sensorial loss. Flaxseed fibers: Flaxseed fiber has 35% fiber, 35% protein and 7% fat (reduced fat content). It can be applied in bakery or vegan products. |
Specialized Functional Additives
One of the trends that continues to grow is consumers concern for their health. When we talk about health, we not only consider the aesthetic part or weight loss, but mental well-being and good immunity are also very important for consumers. That is why, foods that have functional appeal have been gaining prominence in the market.
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SATIETY INDUCER
Category: Specialized Functional Slendesta® is a natural and safe food supplement ingredient comprised of an aqueous potato extract that increases satiety to help individuals feel satisfied, without unpleasant side effects. |
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BRAIN HEALTH
Category: Specialized Functional A patented and clinically tested mint-based ingredient that has been shown to naturally stimulate working memory in adults. Thus, the additive facilitates productivity and multitasking capacity, stimulating sustained attention and focus. |
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IMMUNITY
Category: Specialized Functional BetaVia™ is a natural product obtained from the fermentation of algae, rich in nutrients, providing nutritional support for a healthy immune system. |
Gelatins
The food and beverage industry increasingly seeks to streamline its processes. Gelatin is a great ingredient to use, as it is clean and completely safe. It has gelling properties that provide consistency and texture for culinary consumption such as: desserts, sweets, confectionery and others. Offering versatility of application in several markets of the food industry.
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GELATIN
Category: Gelatin Gelatin is a clean, healthy and completely safe ingredient, created by nature. Extracted from collagen, a natural animal protein that stimulates body strength and mobility, Rousselot gelatins are adapted to ensure consistent quality. This makes them the perfect excipient for pharmaceuticals, nutraceuticals and food applications. Rousselot gelatin has great versatility and multifunctionality, which makes it highly efficient and easy to use. |
Palm Fat
Meeting the demands of industry processes, versatility in applications and quality of products are fundamental aspects in the choice of an ingredient. At the same time, the product will set itself apart if it meets the sustainable demands of consumers. We work with palm fats, which are a plant alternative in the food and beverage market. Far beyond all these benefits, this line has RSPO certification, an initiative that offers a model of responsible management over palm oil plantations.
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FATS FOR FRYING
Category: Palm Fats The Agropalma frying oils and fats line features products with a melting point of 18 and 37°C, which serves different types of frying. For the Food Service market, we can highlight the Doratta Fry line, as it was especially developed to meet specific requirements of this market. Doratta Fry has the Fritura Limpa® (Clean Frying) seal because it is free from genetically modified organisms, with biological pest control, without the use of pesticides. The extraction is mechanical, without chemical solvents. Refining is carried out physically and without the use of chemicals to neutralize acidity. Doratta Fry does not release any odor or smoke into the environment. In addition, it leaves no oily taste, preserving the original flavor of food. that stay drier and crunchier for longer. It is the only product of its category on the market manufactured by processes certified by RSPO (Roundtable on Sustainable Palm Oil), an initiative that sets forth the Principles and Criteria for the sustainable production of palm oil in the world, giving the product high reliability. Due to the presence of natural antioxidants (tocotrienols) and low content of linolenic acid (C18:3), this oil is highly stable to oxidation and prolonged heating, providing a differentiated yield due to less frequent need for changes. Doratta Mix fat is recommended for fried foods in general. The product has a mix of fractionated palm oils and cotton in its composition. It maintains food flavor, it is versatile and easy to handle. |
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FATS FOR INDUSTRIAL USE
Category: Palm Fats The products are obtained by combining olein (liquid fraction) and stearin (solid fraction) from palm extraction that generates oils and fats with different melting points ranging from 18 to 46°C and thus serving a wide range of food applications. |
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PALM KERNEL OIL
Category: Palm Fats The oil is extracted from the kernel of the fruit of the oil palm, Elaeis guineensis, by physical methods (mechanical pressing) without the use of solvents or other chemical substances. Refining is carried out naturally (physical process) without the use of chemical inputs. Even though it is obtained from the same fruit of the palm tree, this oil has very different characteristics from Palm Oil. The oil mainly has short-chain fatty acids (C12:0, C14:0) and, therefore, has particular physical characteristics which are important for specific applications (example: in the manufacture of soaps, cocoa butter substitutes, oil and chemistry, etc.). This oil has high oxidative stability due to the low degree of unsaturation of its fatty acids. |
Powder Fats
Companies that add products to their portfolio with quick and practical preparations for the daily lives of consumers, who often carry out various activities, but like to prepare their own recipes to chill and relax, have become a differential for companies, especially when they add to items that service consumers with plant-based diets.
Powdered fats offer a benefit for both audiences, as both the industry and consumers have the convenience of handling a powdered fat instead of another additive.
These plant oil-based ingredients can replace cream, butter and/or liquid vegetable oils, delivering process ease, extended shelf-life and stability. In addition to convenience, variation in flavor, texture and sensory properties, it is also possible to adjust whitening, mouthfeel, creaminess and color according to the application.
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CREAMINESS AGENTS
Category: Powdered Fats Vana®-Crema includes the line of multifunctional creaminess agents, which feature different types and percentages of fats, proteins, emulsifiers, media and additives. Promotes several properties, such as whitening, mouthfeel, flavor, texture and, of course, creaminess, which can be adjusted to the most demanding applications such as creams, soups and broths. In addition, the product can act as a pre-emulsified fat in ready-to-eat products. |
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POWDERED FATS
Category: Powdered Fats Vana®-Grasa includes the line of powdered fats from the most varied plant sources, with a fat content of up to 80%. The products also contain proteins and medium in their composition. The high percentage of fat, combined with the good flow and homogenization properties, allow the Vana®-Grasa line to provide excellent results in application both in preparation powders and in ready-to-eat foods, as a source of fat. Among the available plant sources, we can highlight the following: palm, coconut, soybean, canola and olive. |
Special Fats
The industry can find much ease in processes and product development when using ingredients that are especially focused on meeting its product line needs. MasterSense offers special fats as part of its portfolio that meet the demands of each market and thus facilitating processes and ensuring the best performance according to the product to which the ingredient will be applied.
- FRACTIONED CBS AGP 100
- INTERESTERIFIED CBS AGP 200
- 420 CK EMULSIFIED FAT
- FAT FOR BAKE STABLE FILLING AND SPREAD
- FATS FOR COOKIE FILLINGS
- PALM KERNEL OLEIN
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FRACTIONED CBS AGP 100
Category: Special Fats AGP 100 fat is a substitute for Cocoa Butter and indicated for the production of coatings and bars. AGP 100 promotes rapid crystallization and contraction, greater resistance to higher temperatures, thus preventing the product from melting easily and there is no need for tempering due to the stability of fat crystals. The ingredient gives the final product a shiny/glossy surface, easy melting when eating and snap. This fat is odorless and has no aftertaste. |
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INTERESTERIFIED CBS AGP 200
Category: Special Fats AGP 200 promotes rapid crystallization and contraction and there is no need for tempering due to the stability of fat crystals. The ingredient gives the final product a shiny/glossy surface and more softness. This fat is odorless and has no aftertaste. |
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420 CK EMULSIFIED FAT
Category: Special Fats The 420 CK emulsified fat does not have partially hydrogenated fat and is used in industrial cakes. This ingredient optimizes the process, avoiding the emulsifier dosing step. In addition, it presents excellent results in terms of texture, volume, moisture retention and increased shelf-life of the final product. |
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FAT FOR BAKE STABLE FILLING AND SPREAD
Category: Special Fats AGP 600 fat was developed for application in bake stable fillings and spreads. Does not contain partially hydrogenated fats in its formulation. Provides excellent creaminess and textures, unique shine and guarantees stability during baking. |
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FATS FOR COOKIE FILLINGS
Category: Special Fats The RC 440 vegetable fat does not contain partially hydrogenated fat and applications include chocolate filling and wafer-type cookie filling. This ingredient optimizes performance in coating applications given its ease of use and dispersion of the ingredients, as well as its rapid crystallization. RC 490 fat can be used in wafer-type cookie fillings and also in ice cream. It has excellent crystallization and creaminess. Highlighting the flavor detaching and enhancing in the products in which this fat is added. RC 530 fat can be used in wafer-type cookies, sandwich cookies and microwave popcorn, as it offers excellent crystallization and structuring. Thus enabling process optimization, as it can be used in different products. |
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PALM KERNEL OLEIN
Category: Special Fats AGP 300 fat is a product with the same performance as Palm kernel oil. This ingredient is unique as result of the absence of Palm kernel stearin and is used in ice cream coatings, such as Klondike bars. AGP 300 promotes rapid crystallization of the ice cream coating and does not require tempering. The AGP 350 fat was specially developed to be used in Klondike bar-type ice cream coating. As a characteristic, the fat presents rapid crystallization, giving the product more uniform coverage. |
Lecithin
The industry continually aims at observing and maintaining continuous improvement in its processes and adding an ingredient that also meets consumer demands is a differential. Lecithin has the differential of being a natural ingredient, thus in line with the demands for naturalness requested by consumers and meeting the demands of process streamlining in the industry.
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LIQUID/POWDER LECITHIN
Category: lecithin Soy lecithin is comprised of a mixture of three main phospholipids (phosphatidylcholine, phosphatidylethanolamine and phosphatidylinositol), glycolipids, neutral lipids and sugars. Soy lecithin is used as a natural emulsifier in many food applications as well as non-food applications. It reduces the interfacial surface tension between oil and water to prevent phase separation, reducing food adhesion to surfaces and equipment. In addition, soy lecithin promotes the dispersion of powder in liquid, being present in instant products such as: powdered milk, chocolate milk and powdered cocoa. The Solec™ line serves a variety of oil-soluble and water-dispersible applications. |
Flour Improver
Standardization is a determining factor to ensure quality products in the food industry and consumers are increasingly demanding and paying attention to such standardization and quality of purchased products.
Flour improvers are ingredients used to standardize rheology characteristics among different wheat varieties, which are affected by harvest, climate and availability of wheat improvers.
MasterSense offers complete solutions specially formulated with the objective of improving characteristics such as dough tolerance, volume, texture and appearance of breads.
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PROCESS STABILITY AND YIELD GAIN
Category: Flour Improvers GRINDSTED® BWA is a IFF solution based on emulsifiers and hydrocolloids, which provide increased water absorption and consequently better wheat flour yield. The product also promotes crumb softness, improves the tolerance of dough to flour and process variations and the quality of bread in volume, appearance and crunchiness. |
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FLOUR PREMIX AND CORRECTION
Category: Flour Improvers The GRINDSTED® POWERBake line improves the processability and quality of all types of bread in terms of texture, appearance and shelf-life. Customized solutions based on high quality and standardization, containing advanced ingredients, including emulsifiers and enzymes commonly used in baking. Among other benefits, the reduction in the number of individual ingredients can be highlighted, which facilitates weighing and reduces the risk of process errors, resulting in better performance and quality of the final product. |
Milk Proteins
In the past, when talking about proteins, you would only think of sports players or high-performance athletes taking them. That reality has already changed for a while now and we see how this ingredient has gained space and, above all, we understand its benefits for consumers.
Today, protein is related not only to a product to be consumed before and after exercising, but also a nutrient that offers satiety for those who are on a diet, energy gain for daily activities, and muscles maintenance when exercising.
These are just some of the benefits linked to proteins and the industry has taken advantage of this new wave and offered different consumption possibilities to its consumers. Aimed at transforming the market in search of healthier foods and beverages, MasterSense offers a complete protein portfolio so you can offer the best solutions to your customers.
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MICELLAR CASEIN
Category: Milk Proteins Micelate™ Prestige is an instant micellar casein isolate from fresh milk. This ingredient is characterized by prolonged digestion compared to other common sources of dairy protein. Its micellar structure is similar to fresh milk. It has excellent sensory characteristics and its application is mainly in powdered drinks. |
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SODIUM AND CALCIUM CASEINATES
Category: Milk Proteins Excellion™ Calcium Caseinate I is especially recommended for use in instant drink mixes as it has excellent dispersibility and it is a low viscosity solution. After preparation, it has a stable and milky appearance with neutral flavor and color, enabling the use of indulgent flavors in applications. The product is rich in protein and calcium and contains a low lactose content. Its protein has a high biological value and a supplemental effect on the amino acid profile. Excellion™ Sodium Caseinate S is a spray dried powdered milk protein. An excellent emulsifier, which has stabilizing properties, and enriches the protein content in weight loss products, nutritional supplements and a number of dairy products. The product is rich in proteins and has neutral flavor and color, enabling the use of indulgent flavors in applications. |
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WPC
Category: Milk Proteins Textrion PROGEL 800 is a pure whey protein concentrate extracted from fresh milk. It is characterized by a neutral taste and has synergism with different flavors. It adds texture and viscosity to products, making it ideal as a functional ingredient for food and dairy applications, especially with low fat content. Soluble protein powder, uniform and instant dispersion in water. Stable product without sedimentation even after a few minutes of preparation. |
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WPH
Category: Milk Proteins Nutri Whey™ Hydro is a whey protein concentrate, rich in leucine (more than 14% more when compared to hydrolyzed whey proteins) and as it comes from milk, it results in a pure product with a unique sensory profile and excellent flavor. |
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WPI
Category: Milk Proteins Nutri Whey™ Isolate has 90% protein in its composition. This ingredient comes from cheese whey resulting in high quality protein. As it has a clean taste and odor profile, it is suitable for beverage applications. It is clear at higher pH levels, thus allowing for more flavor options in high protein beverages. |
Plant-Based Protein
Protein is popular among consumers due to its many benefits: energy gain, muscle maintenance, immunity, and satiety among many others.
Protein from vegetable sources (i.e., soybean and peas) is winning over yet another market, one that has been growing steadily in recent years: the plant-based protein market. This movement has attracted consumers who care about their health, well-being, and sustainability. Plant-based protein can be an alternative in many different applications, providing the required protein intake to audiences including vegetarians/vegans/flexitarians and those with lactose intake restrictions. Always abreast of market developments, MasterSense offers the best plant-based protein solutions in the market, combining technological advantages, flavor, and benefits for all of those involved in the process.
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PEA PROTEIN
Category: Vegetable Protein The Trupro® Pea Protein Powder line allows for excellent solubility, stability and dispersibility, particularly for beverages. It also has a mild taste and mouthfeel. This IFF product also includes the Trupro® Nuggets line, consisting of pea protein nuggets that add protein content to foods, delivering a crunchy texture in different shapes and sizes. These nuggets are made with exclusive technology, ensuring their crispness throughout their shelf-life. |
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SOYBEAN ISOLATE PROTEIN
Category: Vegetable Protein Soybean isolate protein is obtained through a soy fat removal process. It is poor in carbohydrates and has a high protein content (at least 90%). The SUPRO® soybean isolate protein line has excellent functional properties tailored to a wide range of applications. It is flexible, allowing for different beverage applications and protein levels. This IFF product also includes the SUPRO® NUGGETS line comprising soy protein nuggets, also known as soy crisps, a crispy source of high-quality protein in a flexible formulation for cereal bars, breakfast cereals and snacks. |
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TEXTURED SOYBEAN PROTEIN
Category: Vegetable Protein Textured soy protein, popularly known as “soy meat” is a very versatile product, obtained through the extrusion of defatted soy flour. Its protein value is 52%, and it features a high-water absorption capacity. Once hydrated, its texture becomes similar to that of ground beef, which allows it to be used as a partial or total meat replacement. As a partial replacement, it provides cost-savings towards final products (such as pastry and snack fillings and meatballs), while as a total replacement, it allows for vegan versions of traditional meat products such as kibbehs. The Centex® line is available in different mince and chunk sizes and colors, and it can substitute red or white meat. |
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