Beverage industry

Natural flavours

• Fruits, beries, vegetables and Herbs flavours.

Drink Bases

• Fruits, beries bases for drinks.

Natural colorings

• Annato;
• Anthocyanins;
• Beetred;
• Carmine;
• Carotene;
• Chlorophyl;
• Elderberry;
• Lutein;
• Paprica;
• Tumeric;
• Food caramel;
• Blends of colourants.

Sugar reduction solutions

Naturals preservatives

• Natural cultured sugarcane prevent yeasts and molds;
•  Natural peptides, proteins, and polymer compound for growth control of Total Plate Count;
• Naturally occurring antimicrobial peptide against a wide range of Gram-positive vegetative bacteria;
• and etc.

Enzymes

• Fungal α-amylase is used to support the action of cereal in the saccharification of grain and potato mash;
• Acidic fungal protease is used in the production of alcohol from cereals;
• Fungal glucoamylase acts on the non-reducing end of starch to release glucose;
• Fungal β-glucanase and hemicellulase hydrolyzes non-starch carbohydrates and reduces the viscosity of mashes;
• Heat-stable α-amylase andomly hydrolyses the α-1,4-glycosidic bonds in amylose and amylopectin;
• and etc.

Antiseptics

• Natural Biocide from Hop

Defoamers

• Silicone polymer defoamer effective for wheat, barley or starch based substrates.

Yeast

• Active dry yeast for use in fuel ethanol and beverage alcohol fermentations, It ferments well at temperatures up to 34 °C and in a pH range of 3.5 to 6.0.