NATURAL FOOD PRESERVATIVES AND ADDITIVES

NATURAL FOOD PRESERVATIVES AND ADDITIVES

Since soft drinks, dairy and food industry became one of the most important    industries in our daily life, we have been very careful to select the best products conforming to European food additives standards.

Mimex is acting as a sole agent of very well reputed European suppliers for selling, and distribution of many food and dairy additives such as:

  • Natamycin (E 235)

(50% Natamycin & 50% Lactose)

Natamycin is a fungicidal substance that prevents the appearance of yeasts, and moulds on foodstuffs. Used in small quantities, Natamycin is extremely efficient. In addition, unlike other sorbates, it prevents yeasts and moulds from penetrating into the inside of the product, thereby eliminating the cost of further applications.

  • Nisin (E 234)

Nisin is a polypeptide produced by some strains of Streptococcus Lactic (later termed Lactococcus lactis subspecies lactis) strain, which contains 34 amino acids. The product of Nisin is a greyish white or little yellow solid powder. It is a natural food preservative with high efficiency.

Nisin has been over 40 years applied  in the food industry in many countries.

  • Starter Culture     

Starter Culture for Yogurt                                                                            Starter cultures specially designed for yogurt, to obtain the most efficient combinations depending on the desired type of product. Their formulations include thermophilic and mesophilic starter cultures, mixtures of both and combinations of several strains.

Starter Culture for Cheese  

MIMEX offers a wide variety of starter cultures for cheese, both direct and semi direct.
The wide variety of the starter cultures allows finding the adequate ones for the different type of cheeses (fromage frais, soft cheese, hard cheeses, semi-hard cheeses, etc…), butter, Quark and sour milk. To obtain the most efficient combinations depending on the type of product, their formulations include thermophilic and mesophilic starter cultures, mixtures of both and combinations of several strains.

  • Microbial Rennet

New Generation is a thermo labile milk-clotting enzyme suitable for application in cheese-making factories, obtained from pure culture Mucor miehei, no pathogen. This enzyme has been fermented in a solution based in animal low weight nitrogen-compounds. NG 150 improves the activity of determined lactic starter cultures (Streptococcus thermophilus and Lactococcus spp), allowing to decrease the inoculation dose and regularizes acidification curves. Its use can also produce better dripping of curd; curd develops in vat in different way, in such a way that the grain remains more permeable and lacto whey drains much better.

It produces improvements of texture (more firmness), keeping its softness and cheese flavour made with this coagulant.

To sum up NG 150:

           -Ensure a great regularity in manufacturing.

           -Improvement of cheese-making yield.

           -Better organoleptic quality.

  • Other dairy enzymes, and food additives which enhance the taste, texture and aroma of the product such as: 

– Transglutaminase

– Neutral Acid Lactase

– Sterile Lactase (Tetra Pack)

– Lysozyme 

– Dairy Protein

– Lipase

  •   Bio Test R Kit 

This product is very simple test which enables even the farmer to test the presence of any traces of antibiotics in his milk. It doesn’t need incubator or any lab conditions to perform the test. 

  •   Other Dairy Products 

Cow Ghee Fat 99.70 %, Packing in 195 kg Food Grade MS Drums.

– Unsalted Butter Fat 82 %, Packing in 25 kg C. Boxes.

– Whole Milk Powder/Full Cream Milk Powder, Packing in 25 kg Paper bags.

Skimmed Milk Powder, Packing in 25 kg Paper Bags.

Acid Casein, Packing in 25 kg paper Bags.

– Whey Protein Concentrate 35 %, packing in 25 kg Paper Bags.