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ALLINSUR™

ALLINSUR™

Kemin is the industry leader in microbial preservation and antioxidant control, providing a variety of natural and synthetic options designed to maintain the quality of rendered pet food ingredients. Solutions such as ALLINSUR A and ALLINSUR FS can assist your operations in managing oxidation and microbial risks in fats, oils and rendering raw materials.

BactoCEASE® NV

BactoCEASE® NV

A label friendly food safety ingredient designed to protect processed meat, poultry and  fish products as well as deli salads from spoilage bacteria and extend product shelf life.

 Buffered Vinegar

Buffered Vinegar

A label friendly Buffered Vinegar solution designed to protect meat, poultry, processed fish products and deli salads from food borne pathogens and spoilage bacteria.

EN-FORT™

EN-FORT™

A rosemary antioxidant product line that allows food manufacturers to label rosemary as an antioxidant as it meets the E392 specifications.

EN-HANCE™

EN-HANCE™

Synthetic antioxidant formulations consisting of synergistic blends  with time-tested active ingredients to protect food products from oxidation when solubility, heat and stability are an issue.

FORTI-FRY™

FORTI-FRY™

A natural antioxidant combination consisting of tocopherol rich extract and specialty oils that significantly prolongs the frying life of the oil by preventing the formation of undesirable compounds and off-flavours.

FORTIUM® A

FORTIUM® A

Natural acerola extract rich in Vitamin C designed for maximum effectiveness against colour degradation in meat products.

FORTIUM® R

FORTIUM® R

A complete line of rosemary extract based products designed for maximum effectiveness against colour and flavour degradation. 

FORTIUM® T

FORTIUM® T

A robust and label friendly line of antioxidants based on natural tocopherols that extends the shelf life of food products.

FORTRA™

FORTRA™

A water soluble plant extract derived from a proprietary variety of Mentha spicata L. (spearmint extract). This plant-derived extract has both flavouring and antioxidant properties that promote colour stabilisation and delay lipid oxidation in dairy and beverages.

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