Technical Papers on FoodIngredientsFirst

25 April 2017

Lactium - Inner Peace, Outer Strength

Lactium® is a milk protein hydrolysate which contains a bioactive decapeptide with soothing properties. The peptide, also called a-casozepine, is isolated from a milk protein thanks to a "food grade" tryptic hydrolysis. Lactium® decreases stress-related symptoms and helps to cope with occasional and everyday stress. Lactium® does not cause any drowsiness, habituation, memory loss, sedation or addiction.

24 March 2017

OxiKan® CL - A breakthrough innovation in the field of natural anti-oxidants

Rosemary extracts, which are widely used as natural anti-oxidants, pose challenges when extending shelf life as they impart flavour, aroma and colour to the end application. Kancor’s OxiKan® CL has been specially developed to solve this problem. Since it is a fully decolourised and deodorised extract of rosemary, OxiKan® CL does not impart any flavour, aroma and colour to the end application. Its water soluble variant, OxiKan® CLS won the prestigious World Beverage Innovation Award at BrauBeviale 2016.

16 March 2017

Clear and clean up your labels with… Empure® B

Empure® B is a ready clean label Batter mix with excellent texturing and shelf life properties for the manufacture of coated products, e.g. chicken, fish or French fries.

16 March 2017

Peer-Reviewed Study: Highly Bioavailable Curcumin

Highly bioavailable curcumin from CAVACURMIN® empowers your formulation with unique advantages: 40 times better absorption than pure curcumin products and easy formulation into shots, capsules and tablets. Read the clinical human study on the exceptional bioavailability of CAVACURMIN® – published by the European Journal of Nutrition.

16 February 2017

Our innovation for new opportunities… Empro® pea protein isolate for breakfast products, bars and snacks

Emsland Group’s Empro® E 86 is a clean label pea protein isolate with an excellent amino acid profile. It can be used in a wide variety of applications, e.g. breakfast products, bars and snacks as well as vegetarian and vegan products as protein source and binding agent.