Products

Food Ingredients

Our products have been using by customers and complying to all the requirements of the Department of Hygiene and foodstuff safety, Ministry of Health in Vietnam in terms of certificates and quality announcements.

Sucrose Ester of Fatty Acid

Sucrose fatty acid ester (SE) is one type of non-ionic surfactant. It has been used as food additive emulsifier. SE has eight hydroxyl groups in the hydrophilic group, so it is possible to manufacture SE ranging widely from low HLB v. to high HLB v. by controlling the degree of esterification.

The main characteristics of SE are: O/W and W/O emulsifying properties, solubilizing and foaming properties, inhibition of crystal growth in fat and retrogradation in starch, releasing property and prevention of flat-sour spoilage. These characteristics are useful in the production of foods, such as dairy products and baked goods.

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Disodium Succinate(DSS)

Other synonyms: Succinic acid, disodium salt; Disodium succinate; Sodium succinate; Butanedioic acid, disodium salt;

Succinic Acid (Butanedioic Acid) is a dicarboxylic acid of four carbon atoms. It occurs naturally in plant and animal tissues. It plays a significant role in intermediary metabolism (Krebs cycle) in the body. Krebs cycle (also called citric acid cycle; tricarboxylic acid cycle) is a sequence process of enzymatic reaction which a two-carbon acetyl unit is oxidized to carbon dioxide and water to provide energy in the form of high-energy phosphate bonds. Succinic acid is a colourless crystalline solid with a melting point of 185 -187 C; soluble in water; slightly dissolved in ethanol, ether, acetone and glycerine; not dissolved in benzene, carbon sulfide, carbon tetrachloride and oil ether. The common method of synthesis of succinic acid is the catalytic hydrogenation of maleic acid or its anhydride. Carboxylic acid can yield acyl halides, anhydrides, esters, amides, and nitriles for the application of drug, agriculture, and food products, and other industrial uses.

Applications: Flavoring agent for food and beverages; Producing five heterocyclic compounds, Intermediate for dyes, perfumes, lacquers, photographic chemicals, alkyd resins, plasticizer, Metal treatment chemical, vehicle water cooling systems and coatings. Medicines of sedative, antispasmer, antiplegm, antiphogistic, anrhoter, contraception and cancer-curing.

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Enzymes

Brewing enzymes

Our supplier supplies breakthrough concepts which create value for our customers.These innovative solutions endow Brewers around the world with:

Efficient, simple and cost effective process for beer stabilization
Optimized brewing process providing substantial cost reduction opportunities
Enhanced beer quality (consistency) while processing variable raw materials quality
Increased brewhouse efficiency
Higher productivity

Products for Molasses Alcohol

Our supplier supplies “breakthrough concepts in terms of products” which create value for our customers by ensuring that these products are: Cost effective, simple to use in Molasses Batch fermentation & Continuous fermentation.

Benefits of using our products in manufacture of Molasses Alcohol:

No change in process required nor have any adverse effect on the quality parameters
Increase in “TRS” during molasses storage providing substantial cost reduction opportunities
Enhanced consistency while processing with variable raw material quality
Increase in fermentation efficiency resulting in yield improvement
Higher productivity due to better control on process contamination
Ensures process optimization due to control on quality parameters
Lower residual sugar in effluent apart from reduction in BOD/COD

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TRANSGLUTAMINASE (TG)

Transglutaminase is widely found in human bodies, advanced animals, plants and micro-organisms.
Transglutaminase is an enzyme with the ability to cross-link meat’s own proteins.
Our transglutaminase is derived from fermentation of bacteria, so that large quantities can be prepared industrially.

Characteristics of Transglutaminase

Items	Value
Optimum pH	6 – 7
Optimum temperature	50 – 55 Celsius degree
Inactivation temperature	Above 75 Celsius degree
Storage temperature	Below 10 Celsius degree

Bansertra Co., Ltd is developing many kinds of Transglutaminase for many applications in both meat and vegan food processing industry.

TRANSGLUTAMINASE (Code: TG-SA)

TG-SA is designed for application in poultry, red meat and seafood binding.
TG-SA is easy to use because of variable addition way.
TG-SA is milk allergen free.


2 hind binding after cooking	Cooked chicken skin (1%TG-SA)

Chicken Ham	Pork Ham

Trimming Bacon	Reconstitution of Chicken

Reconstitution Dori Fish Salmon

BENEFITS OF TG-SA:

Easy handling
Mixing with meat directly
Natural cross-linking of meat’s own proteins by TG-SA
Without influence to sensory properties of the meat
High stability during further processing steps as slicing, marinating, heating, and packaging
Standardized, portion controlled and highly value added products. Products can be further processed to fit customer’s expectations in catering or convenience applications

TRANSGLUTAMINASE (Code: TG-MTC)

TG-MTC is suitable for injection or marinading in poultry and red meat.
TG-MTC can provide the high water retention capacity
TG-MTC is Phosphate free, it gives the more efficiency than Phosphate by improving yield and taste
Following the absorption of TG-MTC brine solution, products can be processed into cooked ham or mixed with TG-SA for further reconstitution


Original	After Marinading

Extension Rate
MEAT	Phosphate formula(%)	TG-MTC formula (%)
CHICKEN	37	62
BEEF	37	60
PORK	18	53

BENEFITS OF TG-MTC

Improve the water retention capacity, increases the brine retention in meat cuts
Improve the drip loss after defrost and weight loss after cooking
Improve cooking yield, increases the yield of the product
Not change the sensory characteristics of the product, improve sensorial characteristics (juiciness)

TRANSGLUTAMINASE (Code: TG-0411)

TG-0411 is designed for general texture improvement in vegan food systems
TG-0411 can replace egg white protein and whey protein in binding vegetarian product