BIOTA FOOD

Biota supplies various emulsifiers and stabilizers from the renowned PALSGAARD, the world's only full-service emulsifiers and stabilizers company, creating sustainably produced food ingredients with specialized performance.

 

BAKERY

Support application line for :

  • Cake Premixers : Sponge cake, Swiss roll, Cheese cake, Chiffon, Brownies, Lapis Surabaya

  • Industrial Bakery Factories : Bread, Layer cake

 

variety of Emulsifier types will give you solutionS

EMULPALS

Advantages : fast aeration properties and stability in the whipped cream batter for fine crumb

PGE (Polyglycerol ester)

Advantages :

  • Secures a stable and efficient whipping performance

  • Provides a stable density of the cake batter

  • Provides a stable foam which is resistant to mechanical treatment

DMG (Distilled monoglyceride of fatty acids)

Advantages :

  • Increased softness and elasticity

  • Optimal anti-staling effect by complexing with the starch and delaying the starch retro gradation

  • Minor improvement of volume in yeast raised bakery products

SSL (Sodium Steaoryl-2-LACtylate)

Advantages :

  • Improved mixing tolerance

  • Increased bread volume

  • Highest volume effect in bread systems with fat

  • Improved crumb texture – finer structure because of interacting with gluten proteins

  • Anti-staling effect – by complexing with the starch and delaying the starch retrogradation

CITREM

Advantages :

  • Reduces the surface tension between the water and fat phase

  • Facilitates and stabilizes the water-in-oil and oil-in water emulsion during emulsification and processing

  • Ensures a homogeneous and stable emulsion in the finished product

 

Confectionary

Support application line for :

  • Chocolate Processing (Molding, Enrobing, Dipping Chocolate, Paste, Filling)

  • Soft Candy

  • Peanut Butter

  • Tahina (Sesame Paste)

  • Butter cream

  • Filling Cream

 

variety ingredient types will give you solutions

STABILIZER

Advantages :

  • Powder form - Easy to handle/dose

  • Very stable crystallization - Very good oil-binding effect Heat stability

  • Very fine crystals - Smooth texture No waxy taste Spreadable even from the refrigerator

  • Minor impact on viscosity - Perfect for semi-liquid products

CRYSTAL PROMOTERS

Advantages :

  • Powder form - Easy to handle/dose

  • Pellets form - Easy to handle and melt up

  • Very stable crystallization - Very good oil-absorbing effect

  • Very fine crystals Smooth texture and good emulsion

  • Minor impact on viscosity Perfect for semi-liquid product

AMP (AMMONIUM PHOSPHATIDE)

Advantages :

  • Cost reduction

  • Smooth production

  • Fat reduction - cost reduction – low fat

  • Outperforms lecithin

  • Works well with PGPR

  • No allergens

  • Non GMO

  • Palm free 

PGPR (POLYGLYCEROL POLYRICINOLEATE)

Advantages :

General

  • Cost saving – reduction in fat content

  • Neutral in taste and odour

  • Uniform and documented functionality

Moulding

  • Easier flow

  • Easier distribution in molds

  • Less need for vibration

  • Better coating of inclusions

  • Avoid air bubbles

Coating

  • Easier flow

  • Uniform and complete coating

  • Avoid air bubbles (leaks)

  • Control of the chocolate layer

 

We are your solution for chocolate, confectionery and bakery application.

 

We also offer solutions for:

  • Iodate / Iodide

  • Anti-Caking (Precipitated Silica), Freeflowing, Carrying Agent

  • Sodium Chloride

  • Konjac

  • Carrageenan

  • Agar

  • Collagen

  • Modified Starch

  • CMC

  • Polysorbate