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Food Industry Additives, Aromas and Ingredients

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Food Industry Additives, Aromas and Ingredients Technical developments and solutions for the Food Industry Additives, aromas and ingredients Development, design and R&D Projects manufacture Collaboration with companies Complexes and tablets based on additives and technology centres and ingredients Production processes Technical advice Technical advice On additives and legislation Additives, aromas and Custom-made formulas ingredients Development and manufacture FOOD INDUSTRY DIVISION ADDITIVES, AROMAS AND INGREDIENTS This division focuses on manufacturing and marketing additi- ves, aromas and ingredients for the Food Industry. It has an R&D area in Laboratorios LAC, where qualified techni- cians work on the development of projects in co-operation with com- panies in the industry. This allows the Division to provide custom manufacturing and confi- dential formulations tailored to the needs of each client, optimising products and processes. TECHNICAL DEVELOPMENTS AND SOLUTIONS FOR THE FOOD INDUSTRY • Development, design and manufacture of complexes and tablets based on additives and ingredients. • Collaboration in R&D projects with Companies and Technology Centres. • Development and manufacture of custom-made formulations. • Technical advice on additives and legislation. • Technical advice on production processes. SERVICES • Supply of complexes and tablets based on additives and ingre- dients. · Olives and pickles. · Sweetener complexes. · Sauces and jams Member of AFCA · Vegetable preserves Additives and Food Supplements Manufacturers’ and Marketers’ · Low-sodium salt. Association · Pre-cut fruit and vegetables. • Supply of additives, aromas and ingredients for the Food Industry · Colourings. · Sequestrants. · Preservatives. · Flavour enhancers. · Antioxidants. · Sugars. · Sweeteners. · Starches. · Thickeners and · Aromas. gelling agents. · Spices · Acidifiers. 2 DIASA INDUSTRIAL DAAC SYSTEM The most effective and safe alternative to dosing with brines and sauces. Tablets with additives and ingredients that provide the appropriate amount for each type of container. • Red pepper preserves DIAPIM DIAPIM PIQUILLO DIAPIM PIQUILLO EDU • Artichoke preserves DIALCA DIALCA MARINADA • Asparagus preserves DIASPAR DIASPAR STD • Tomato preserves DIATOM • Mushroom preserves DIASET • Low-acid vegetable preserves DIABLANC • Spice tablets Uniform spice dose in each container. DIASA INDUSTRIAL 3 OLIVES AND PICKLES • Diaoliva Complex for preparing base brine in the manufacture of pasteu- rised olives and pickles. • Diaoliva B Complex for preparing base brine in the manufacture of non- pasteurised olives and pickles. • Flavoliva Complex for preparing anchovy flavoured brine in the manufac- ture of pasteurised olives and pickles. • Flavoliva B Complex for preparing anchovy flavoured brine in the manufac- ture of non-pasteurised olives and pickles. • Flavorlac Complex for preparing anchovy flavoured brine as a substitute for monosodium glutamate. One gram of complex is equivalent to six grams of MSG. • Diaoliva BASE Complex for preparing paste to fill olives. It combines with the desired ingredient to produce a fill paste with optimum gelling and texture. • Diaoliva SABOR Complete complex for preparing paste to fill olives. The range includes several flavours: • Diaoliva Garlic. • Diaoliva Onion. • Diaoliva Pepper. • Diaoliva Lemon. • Diaoliva Orange. • Diaoliva Almond. • Diaoliva Blue Cheese. 4 DIASA INDUSTRIAL SWEETENER COMPLEXES • Diasucra DSU Solid sweetener complex based on a high-intensity, calorie-free sweetener: sucralose. Sweetening power compared with that of sugar is 1:10. • Diasucra DCS Solid sweetener complex based on a combination of high-inten- sity, calorie-free sweeteners: cyclamate and saccharin. Sweetening power compared with that of sugar is 1:10. • Diasucra DAA Solid sweetener complex based on a combination of high-inten- sity, calorie-free sweeteners: aspartame and acesulfame-K. Requires special labelling: “Contains a source of phenylalanine”. Sweetening power compared with that of sugar is 1:10. • Diasucra ICS Solid sweetener complex based on a combination of high-inten- sity, calorie-free sweeteners: cyclamate and saccharin. Non-cariogenic sweetener, suitable for diabetics. Sweetening power compared with that of sugar is 1:10. • Diasucra RED Sugar reduced with high-intensity sweeteners. RED A: sucrose reduced with sucralose RED B: sucrose reduced with cyclamate and saccharin. Sweetening power compared with that of sugar is 1:10. • Diasucra LCS Liquid sweetener complex based on a combination of high-in- tensity, calorie-free sweeteners: cyclamate and saccharin. • Diasucra LSU Liquid sweetener complex based on a high-intensity, calorie-free sweetener: sucralose. DIASA INDUSTRIAL 5 STABILISING AND THICKENING COMPLEXES • Diagel F • Diagel C 347 Stabiliser/thickener complex for cold process sauces. Stabiliser/thickener complex for hot process sauces. Suitable for products with a high oil content. Based on a combination of gums and modified Based on a combination of gums. starches. Quick gelling. • Diagel C 407 • Diagel F 827 Stabiliser/thickener complex for hot process sauces. Stabiliser/thickener complex for cold process sauces. Based on a combination of gums and carrageenan. Suitable for products with a high oil content. Based on a combination of gums. Slow gelling. • Diagel C 440 Stabiliser/thickener complex for hot process sauces. Based on a combination of gums and pectin. • Diagel F P65 Stabiliser/thickener complex for cold process sauces. Based on a combination of gums and modified • Diagel Sucra starches. Gelling sugar for making jam. Based on a combination Suitable for products with a high oil content. of sugar, pectin and citric acid. • Diagel F P37 • Diasorina Stabiliser/thickener complex for cold process sauces. Gelling sugar complex for making jam. Based on a combination of gums and modified Based on a combination of gums and carrageenan. starches. Suitable for products with a low oil content. • Diagel F P25 Stabiliser/thickener complex for cold process sauces. Based on a combination of gums and modified starches. Suitable for products with a low oil content. • Diagel C Stabiliser/thickener complex for hot process sauces. Based on a combination of gums. 6 DIASA INDUSTRIAL PRE-CUT FRUIT AND VEGETABLES • Dianox A LOW-SODIUM SALT An antioxidant preservative complex. It protects food from microbial deterioration and surface • Diasal BS-50 oxidation due to air or light exposure. Reduced salt which contributes 50% less sodium than conventional salt while maintaining sensorial properties. Stable in heat-treated products. • Dianox B An antioxidant complex. It protects food surfaces exposed to air or light from • Diasal BS-66 oxidising. Reduced salt which contributes 66% less sodium than conventional salt while maintaining sensorial properties. • Dianox Patata MP An antioxidant preservative complex. • Diasal BS-75 Indicated treatment for pre-cut potatoes. Reduced salt which contributes 75% less sodium than conventional salt while maintaining sensorial properties. • Dianox Verdura MP An antioxidant complex. Indicated treatment for pre-cut vegetables. • Dianox Fruta MP An antioxidant complex. Indicated treatment for pre-cut fruit. DIASA INDUSTRIAL 7 FLAVOUR SOLUTIONS AROMAS FLAVOURING COMPLEXES • Meat: extracts and aromas of spices, meat aromas, • Flavorlac smoke aromas, smoked salt and dextrose, cheese A flavour enhancing complex. aromas, etc… MSG substitute. One gram of complex is equivalent to 6 grams of MSG. • Fish: soluble essential oils and oleoresins for marinades, aromas for fish pastes, surimi, etc…. • Diacrem meat stock A flavouring complex to provide a typical meat stock flavour. • Sauces: aromas for mayonnaise, aromas for tomato- based sauces, salad dressings, aromas for flavoured oils and vinegars. • Diacrem chicken stock A flavouring complex to provide a typical chicken stock flavour. • Soups and stocks: aromas for dehydrated soup mixes, bouillon cubes, chilled soups and sterilised soups. • Diacrem fish stock A flavouring complex to provide a typical fish stock flavour. • Ready meals: meat stocks, vegetable stocks, seafood stocks… • Diacrem vegetable stock A flavouring complex to provide a typical vegetable • Snacks: available a wide range of seasonings for stock flavour. crisps and snacks. • Condiments: cooking oils and flavouring solutions with clean labels. • Beverages: aromas for use in soft drinks, alcoholic drinks, drink mixes, etc… • Sweets: aromas for use in confectionery products, dairy products, baked goods and pharmaceutical products. 8 DIASA INDUSTRIAL ADDITIVES AND INGREDIENTS • Secuescal Liquid food sequestrant complex. 30% E-385. Removes water hardness and prevents colour changes and oxidation reactions caused by trace metals. • Secuescal GR2 Solid food sequestrant complex. Removes water hardness and prevents colour changes and oxidation reactions caused by trace metals. • Diasorben Liquid preservative complex. Protects food from microbial alterations. • Diacítric pH regulator. Liquid citric acid. • Diacalcio Hardener. Liquid calcium chloride. • Diasulfi Preservative. Liquid sodium metabisulphite. • Diasulfi B Preservative. Liquid potassium metabisulphite. DIASA INDUSTRIAL 9 ADDITIVES AND INGREDIENTS • Colourings • Emulsifiers, stabilisers, E524 Sodium hydroxide E100 Curcumin thickeners and gelling E551 Silicon dioxide E101 Riboflavin agents E575 Glucono delta-lactone E579 Ferrous gluconate E120 Cochineal, Carminic acid, E401 Sodium alginate E621 Monosodium glutamate Carmine E406 Agar E627 Disodium guanylate E140 Chlorophylls and E407 Carrageenan
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