Products

1,2-Propylene Glycol USP is used in a variety of food and beverage applications e.g. as solvent, humectant or carrier for flavors.

Phosphates are salts or esters of phosphoric acid.It is one of the essential elements to be taken in the human body. Sodium and potassium di-tri phosphates are used in the meat industry and are classified under the codes E450, E451 and E452. High nutritionally fresh meat has a limited shelf life that can be extended by cold storage. The phosphates have a function such as healing or improving the texture properties and yield, maintaining the freshness of further processed meat products.They raise the quality of meat to the desired level. Phosphates, which play a decisive role in the dissolution of fibrillar muscle proteins, ensure that the water retention and brittleness of the meat are of the desired quality.Several kinds of phosphates provide color protection and emulsion stability in meat products, more standard product quality can be obtained. They can be used in the production of sausages, salami, sausage, ham, doner, meatballs and fresh meat.However, in order for the phosphates to function fully in meat and not to adversely affect the taste, they must be at the highest purity, selected appropriately and used in the optimum dosage. Specifications Improves water retention and protein structure Reduces freezing and thawing losses Improves slicability and chewability Improves texture, color and appearance Increases taste We offer solution to our customers both with the Abastol,Carnal brands of CF Budenheim which is the leader of the world producing the highest quality phosphates and Prophos series which we produce at Tunçkaya / Azelis plant according to sector needs. ABASTOL SERIES : Phosphates which is suitable for meat products such as sausage, salami, sausage, ground meat , meatballs shows emulsifying and fat binding properties. It provides harder, watery and well chewable products. Please contact with us about the product details and applications to support you with our technical team.

Phosphates are salts or esters of phosphoric acid.It is one of the essential elements to be taken in the human body. Sodium and potassium di-tri phosphates are used in the meat industry and are classified under the codes E450, E451 and E452. High nutritionally fresh meat has a limited shelf life that can be extended by cold storage. The phosphates have a function such as healing or improving the texture properties and yield, maintaining the freshness of further processed meat products.They raise the quality of meat to the desired level. Phosphates, which play a decisive role in the dissolution of fibrillar muscle proteins, ensure that the water retention and brittleness of the meat are of the desired quality.Several kinds of phosphates provide color protection and emulsion stability in meat products, more standard product quality can be obtained. They can be used in the production of sausages, salami, sausage, ham, doner, meatballs and fresh meat.However, in order for the phosphates to function fully in meat and not to adversely affect the taste, they must be at the highest purity, selected appropriately and used in the optimum dosage. Specifications Improves water retention and protein structure Reduces freezing and thawing losses Improves slicability and chewability Improves texture, color and appearance Increases taste We offer solution to our customers both with the Abastol,Carnal brands of CF Budenheim which is the leader of the world producing the highest quality phosphates and Prophos series which we produce at Tunçkaya / Azelis plant according to sector needs. ABASTOL SERIES : Phosphates which is suitable for meat products such as sausage, salami, sausage, ground meat , meatballs shows emulsifying and fat binding properties. It provides harder, watery and well chewable products. Please contact with us about the product details and applications to support you with our technical team.

General description Combination of Tetrasodium diphosphate and Pentasodium triphosphate Applicable standards ABASTOL® 2021 is a food grade product and complies with the requirements of the current EC Food Additive Regulation, Food Chemicals Codex (FCC), Codex Alimentarius (JECFA). Information on compliance to further standards are available on request. ABASTOL® 2021 is intended to be used in meat products and in Seafood products; surimi, fish paste and similar products. Emulsifier: ABASTOL® 2021 is typically used at a dosage up to 0.5% final food. Further information is available on request. . Stabilizer: ABASTOL® 2021 is typically used directly with a maximum dosage of 8.75kg/tm for fish paste and similar products, and 1.75kg/tm for surimi, calculated based on the final product. Further information is available on request.

Phosphates are salts or esters of phosphoric acid.It is one of the essential elements to be taken in the human body. Sodium and potassium di-tri phosphates are used in the meat industry and are classified under the codes E450, E451 and E452. High nutritionally fresh meat has a limited shelf life that can be extended by cold storage. The phosphates have a function such as healing or improving the texture properties and yield, maintaining the freshness of further processed meat products.They raise the quality of meat to the desired level. Phosphates, which play a decisive role in the dissolution of fibrillar muscle proteins, ensure that the water retention and brittleness of the meat are of the desired quality.Several kinds of phosphates provide color protection and emulsion stability in meat products, more standard product quality can be obtained. They can be used in the production of sausages, salami, sausage, ham, doner, meatballs and fresh meat.However, in order for the phosphates to function fully in meat and not to adversely affect the taste, they must be at the highest purity, selected appropriately and used in the optimum dosage. Specifications Improves water retention and protein structure Reduces freezing and thawing losses Improves sliceability and chewability Improves texture, color and appearance Increases taste We offer solution to our customers both with the Abastol,Carnal brands of CF Budenheim which is the leader of the world producing the highest quality phosphates and Prophos series which we produce at Tunçkaya / Azelis plant according to sector needs. ABASTOL SERIES : Phosphates which is suitable for meat products such as sausage, salami, sausage, ground meat , meatballs shows emulsifying and fat binding properties. It provides harder, watery and well chewable products. Please contact with us about the product details and applications to support you with our technical team.

Phosphates are salts or esters of phosphoric acid.It is one of the essential elements to be taken in the human body. Sodium and potassium di-tri phosphates are used in the meat industry and are classified under the codes E450, E451 and E452. High nutritionally fresh meat has a limited shelf life that can be extended by cold storage. The phosphates have a function such as healing or improving the texture properties and yield, maintaining the freshness of further processed meat products.They raise the quality of meat to the desired level. Phosphates, which play a decisive role in the dissolution of fibrillar muscle proteins, ensure that the water retention and brittleness of the meat are of the desired quality.Several kinds of phosphates provide color protection and emulsion stability in meat products, more standard product quality can be obtained. They can be used in the production of sausages, salami, sausage, ham, doner, meatballs and fresh meat.However, in order for the phosphates to function fully in meat and not to adversely affect the taste, they must be at the highest purity, selected appropriately and used in the optimum dosage. Specifications Improves water retention and protein structure Reduces freezing and thawing losses Improves sliceability and chewability Improves texture, color and appearance Increases taste We offer solution to our customers both with the Abastol,Carnal brands of CF Budenheim which is the leader of the world producing the highest quality phosphates and Prophos series which we produce at Tunçkaya / Azelis plant according to sector needs. ABASTOL SERIES : Phosphates which is suitable for meat products such as sausage, salami, sausage, ground meat , meatballs shows emulsifying and fat binding properties. It provides harder, watery and well chewable products. Please contact with us about the product details and applications to support you with our technical team.

Phosphates are salts or esters of phosphoric acid.It is one of the essential elements to be taken in the human body. Sodium and potassium di-tri phosphates are used in the meat industry and are classified under the codes E450, E451 and E452. High nutritionally fresh meat has a limited shelf life that can be extended by cold storage. The phosphates have a function such as healing or improving the texture properties and yield, maintaining the freshness of further processed meat products.They raise the quality of meat to the desired level. Phosphates, which play a decisive role in the dissolution of fibrillar muscle proteins, ensure that the water retention and brittleness of the meat are of the desired quality.Several kinds of phosphates provide color protection and emulsion stability in meat products, more standard product quality can be obtained. They can be used in the production of sausages, salami, sausage, ham, doner, meatballs and fresh meat.However, in order for the phosphates to function fully in meat and not to adversely affect the taste, they must be at the highest purity, selected appropriately and used in the optimum dosage. Specifications Improves water retention and protein structure Reduces freezing and thawing losses Improves sliceability and chewability Improves texture, colour and appearance Increases taste We offer solution to our customers both with the Abastol,Carnal brands of CF Budenheim which is the leader of the world producing the highest quality phosphates and Prophos series which we produce at Tunçkaya / Azelis plant according to sector needs. ABASTOL SERIES : Phosphates which is suitable for meat products such as sausage, salami, sausage, ground meat , meatballs shows emulsifying and fat binding properties. It provides harder, watery and well chewable products. Please contact with us about the product details and applications to support you with our technical team.

General description Combination of Pentasodium triphosphate, Disodium diphosphate and Sodium polyphosphate. ABASTOL® 780 is intended to be used in meat products

Light orange / brown powder. Sweet with a full malty flavour. Band dried extracts typically have a slightly coarser particle size and lower bulk density associated with this drying process. Band dried barley and malt extracts offer flavours from sweet and subtle malt up to a very full malt flavour with caramel notes. The low moisture content means this range suits a wide variety of applications, giving colour, flavour and texture enhancement. ACTDRYEX

A non-diastatic, dried extract of barley and malted barley, in the form of a coarse, free flowing, hygroscopic powder. The production process involves enzymatic hot water extraction of barley and malted barley, followed by filtration, vacuum evaporation, vacuum band drying and milling. Appearance: Straw yellow powder Odour: Pleasant and slightly malty Taste: Sweet and characteristically malty ACTDRYEX

Actimalt Dried Regular is a non-diastatic, dried extract of barley and malted barley. It comes in the form of a coarse, free-flowing, hygroscopic powder. The production process involves enzymatic hot water extraction of barley and malted barley, followed by filtration, vacuum evaporation, vacuum band drying, and milling. The powder has a straw-yellow colour, a pleasant and slightly malty odour, and a sweet, characteristically malty taste. ACTDRYEX

A viscous liquid produced by enzyme assisted hot water extraction of barley and malted barley, followed by filtration and concentration under vacuum evaporation. The product is non-diastatic.

A viscous liquid produced by enzyme assisted hot water extraction of barley and malted barley, followed by filtration and concentration under vacuum evaporation.

Combination of Sodium hydrogen carbonate, Sodium carbonate and Trisodium citrate. E 500(ii)/ INS 500(ii), E 500(i)/INS 500(i), E 331(iii)/ INS 331(iii).

Colorant. Free-flowing, low-dust, orange powder with a mild characteristic odor.

Description Dark-brown, oily, odorless dispersion of liquid consistency. The product is packed under inert gas. Applications Food products: Apocarotenal dispersions are used as colorants in fats, oils, margarine, and other fat-containing foods.

Apple Flavour Physical description : LIQUID / CLEAR COLORLESS Organoleptic description : GREEN APPLE

Physical description : LIQUID / CLEAR From COLORLESS to YELLOW Organoleptic description : FRUITY, FLORAL, COOKED, LACTONIC

GENERAL DESCRIPTION Organoleptic description : PEELY, RIPE, JUICYWHITE Physical description : SOLID / GRANULATED

Liquid solution based on citrates and hydrogen peroxide. Aqua; Hydrogen peroxide; E331, E330. Prevents contamination in cephalopods