FOOD INDUSTRY

-   Enzymes for flours, bakery (bread improver), coffee and white pepper processing.
-   Functional Systems.
Hydrocolloids : Alginates, Carrageenans, Pectin, Xanthan gum, Konjac gum.
-   Lecithin for confectionary, dairy applications.
-   Starches : Native starches, Modified starches.
-   Maltodextrin.
-   L(+) Lactic acid all grades, Sodium lactate, Potassium lactate, Calcium lactate pentahydrate.
-   Citric acid monohydrate, citric acid anhydrous, malic acid.
-   Flavors.
-   Polyvinyl Polyphenol.
-   Adhesive for beer packaging.