Kiprou 5 & Lefkados 2b
18346 - Moschato
t.: +30 2104832020
Phosphates for milk industry - BK GIULINI
BUSINESS LINE DAIRY
BEKAPLUS and TURRISIN stabilizers for the dairy industry are based on hydrocolloid blends. They protect milk proteins from heat induced denaturation – coagulation and mechanical action, necessary for the production of self stable milk or pasteurized milk products. They improve consistency, viscosity, mouth feel and prevent water separation (syneresis) during storage having great influence on product quality and shelf life of finished products like:
- Fresh cheese and quark preparation
- Processed cheese and imitation processed cheese
- Yoghurts and fermented milk products
- Pudding, flan, milk desserts, aerated milk products
- Milk beverages, whey beverages, functional beverages
- Milk rice
- Milk shakes, soft ice
SOLVAROM – SOLVAPHOS cheese flavors, emulsifying salts with smoked flavor and many other flavors which improve the taste, and achieve the desired harmonic flavor profiles in products like:
- Processed cheese
- Processed cheese preparation
- Fresh cheese preparation
JOHA and SOLVA emulsifying salts have been sold all over the world for more than 70 years and have gained a unique international recognition. The wide range of JOHA and SOLVA emulsifying salts, combined with the great knowledge and technical support from the producer as well as our company’s specialized technical support, meet all requirements and offer solutions in the making of processed cheese.
JOHA – SOLVA emulsifying salts for the manufacture of :
- Processed cheese / processed cheese preparation
- Imitation cheese / cheese analogues
- Imitation mozzarella cheese (pizza cheese)
- Block processed cheese – processed cheese slices (toast)
- Spreadable cheese
- Processed cheese preparations from fresh cheese
BEKAPLUS FS against yeast and moulds
Bekaplus FS is a special polyphosphate blend, which shows a significant effect on the growth of yeast and moulds. The effect was proven by tests carried out at the University of Munich /Weihenstephan Dr. Simon Maier.
In other words BEKAPLUS FS provides microbiological stability and extension of the shelf life of products. When BEKAPLUS FS is used, a strong change in colony morphology is caused. Moulds formed small colonies only, their color and shape were significantly different compared to the control. Colony surface was rough and creased. Spore formation was reduced.
JOHA - SOLVA salts for PH adjustment and minerals balance
JOHA – SOLVA correcting PH salts give solutions to low PH arised problems in products like milk, yoghurt and processed cheese.
Products for condensed/evaporated milk, sterilized milk, cream and similar products
JOHA salts are based on a combination of phosphates or phosphates with citrates and represent a special kind of highly effective stabilizers which influence the behavior of the milk protein. They are able to prevent the (free in the milk) calcium induced precipitation or coagulation of the casein which occurs during sterilization, but also during normal heating treatment as well as after certain period oftorage (age thickening). JOHA salts for:
- Condensed/evaporated milk
- Sterilized milk, cream and similar products
- Correction and stabilization of milk PH.
The market for nutritional beverages with health benefits has been constantly growing during the last years and the forecasts predict further increase in the market.
We offer a broad range of BK GIULINI stabilizers for:
- Milk beverages
- Butter milk beverages
- Yoghurt drinks
- Whey beverages
- Soy beverages
- Special cultural beverages
- Dietetic beverages
BUSINESS LINE BAKERY
We offer a wide range of BK GIULINI phosphates and phosphates blends as functional baking ingredients for the production of bakery products. (Leavening agents, yeast improvers).
- HT – MCP
- LEVN – LITE
- PAN – O – LITE
- PY- RAN
- STABIL 9
- SAPP RD-1
- SAPP LSR
- SAPP STR
- SAPP FR-1, SAPP R2-2, SAPP FR-3