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The production of consistent quality meat and dairy products using functional ingredients has been a trend for years, and there are many ways to do this. For several years there has also been a trend towards clean labels and fat alternatives, for the purpose of creating a healthy image. Ingredients for sensory improvement are also functional without increasing manufacturing costs or to use them to offer more economy products.

The human body needs certain minerals to build strong bones and teeth and turn the food you eat into energy. As with vitamins, a healthy balanced diet should provide all the minerals your body needs to work properly. Essential minerals include calciummagnesium and potassium. We offer a broad range of high class minerals for the food industry

With our high performance sodium reduction options we offer a broad range of minerals and tailor made minerals pre-mixes to guarantee  the best performance in sodium reduction.

We as SALT Minerals offer different option to improve the performance of functional food:

Food Minerals

Low-Sodium Solutions

Our Transglutaminase TG-CA is free from genetic engineering and contains no allergens and can be processed in all vegan, vegetarian and animal foods. Transglutaminase TG-RA was designed for clean label, while our Transglutaminase TG-NK can replace phosphates in meat applications.

Our Cellulose derivatives  are one of  the popular food  additives due to its  unique chemical and physical properties when combined with water. Cellulose and its physical and chemical derivatives have been used in fabricating formulated foods for a long time. The physically modified celluloses are useful in many products where desirable bulk properties which include reduced- or low-calorie foods, flavour oil imbiber or flow able products  such  as  artificial  sweeteners  and  flavour  packets.  Our Cellulose derivatives is  also  added  to  sauces  for  both thickening  and  emulsifying  action. In foods they are  used  the  regulation  of rheological properties,  emulsification, stabilization of  foams, modification  of  ice crystal  formation  and water-binding


Food Additives