Stern-Wywiol Gruppe at Fi Asia

HAMBURG – At Food Ingredients Asia (Fi Asia), which will be held in Jakarta from 3-5 October, the Stern-Wywiol Gruppe will be presenting its wide range of products and services. Berg + Schmidt Asia and Stern Ingredients Asia-Pacific, both members of the globally operating Stern-Wywiol-Gruppe, will show new ingredient solutions on their joint stand (No. P21).

Stern Ingredients Asia-Pacific represents the German sister companies Hydrosol, Mühlenchemie, SternEnzym and SternVitamin.

Lecithins used in chocolate, bakery products, instant foods, food supplements, margarine and frying fats will be amongst the products highlighted. Singapore-based Berg + Schmidt Asia will display BergaBest, a low viscosity MCT oil, which is practically colourless, odourless and flavourless, along with the entire range of lecithin products of Sternchemie.  Depending on the technical requirements of the various applications and customer / market preference, these lecithins are available in liquid or powder form and are produced from soybeans or sunflower seeds.

Customised stabilising systems for dairy products, desserts, ice cream, deli foods and ready meals, and for meat, fish and sausage products from Hydrosol for the Asian market will include new functional systems for processing surimi, injection additives for the efficient manufacture of cooked cured specialities and other meat products, and also meat binding systems. In the dairy field the stabilising systems for cultured dairy products, cream and analogue mozzarella offer considerable value-added potential – as do the combinations of active ingredients for the production of low-fat mayonnaise.

A new feature of the range offered by Mühlenchemie, one of the international leaders in the field of flour treatment and flour fortification, is combinations of enzymes and other active ingredients for improving the water absorption and stability of doughs and increasing the yield of baked bread and rolls and the succulence of the crumb. Further innovations are enzymes to prolong the shelf-life of industrially produced, packaged bread and for optimising costs and quality in pasta production.

SternEnzym, a specialist in the development, production and marketing of tailor-made enzyme systems, has developed a lactase of very high quality and purity that removes lactose from dairy products and can be used both for lactose-free foods and as a processing aid for preventing the crystallisation of lactose in ice cream and sweets containing milk, for example dulce de leche. Further innovations areAir Zoom Pegasus 34 Leather