date:Aug 29, 2012
ficient manufacture of cooked cured specialities and other meat products, and also meat binding systems. In the dairy field the stabilising systems for cultured dairy products, cream and analogue mozzarella offer considerable value-added potential - as do the combinations of active ingredients for the production of low-fat mayonnaise.
A new feature of the range offered by Mhlenchemie, one of the international leaders in the field of flour treatment and flour fortification, is combinations of en