technical developments and solutions for the food industry
TRANSCRIPT
Technical developments and solutions for the
Food Industry
Development, design and manufactureComplexes and tablets based on additives and ingredients
Technical adviceOn additives and legislation
Custom-made formulasDevelopment and manufacture
R&D ProjectsCollaboration with companies and technology centres
Production processesTechnical advice
Additives, aromas and ingredients
Additives, aromas and ingredients
DIASA INDUSTRIAL2
ADDITIVES, AROMAS AND INGREDIENTSThis 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
· Vegetable preserves
· Low-sodium salt.
· Pre-cut fruit and vegetables.
• Supply of additives, aromas and ingredients for the Food Industry
Member of AFCA
Additives and Food Supplements Manufacturers’ and Marketers’
Association
· Colourings.· Preservatives.· Antioxidants.· Sweeteners.· Thickeners and
gelling agents.· Acidifiers.
· Sequestrants.· Flavour enhancers.· Sugars.· Starches.· Aromas.· Spices
FOOD INDUSTRYDIVISION
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 preservesDIAPIMDIAPIM PIQUILLODIAPIM PIQUILLO EDU
•Artichoke preservesDIALCADIALCA MARINADA
•Asparagus preservesDIASPARDIASPAR STD
• Tomato preservesDIATOM
•Mushroom preservesDIASET
• Low-acid vegetable preservesDIABLANC
• Spice tabletsUniform spice dose in each container.
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DAAC SYSTEM
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OLIVES AND PICKLES
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• DiaolivaComplex for preparing base brine in the manufacture of pasteu-rised olives and pickles.
• Diaoliva BComplex for preparing base brine in the manufacture of non-pasteurised olives and pickles.
• FlavolivaComplex for preparing anchovy flavoured brine in the manufac-ture of pasteurised olives and pickles.
• Flavoliva BComplex for preparing anchovy flavoured brine in the manufac-ture of non-pasteurised olives and pickles.
• FlavorlacComplex for preparing anchovy flavoured brine as a substitute for monosodium glutamate.One gram of complex is equivalent to six grams of MSG.
• Diaoliva BASEComplex for preparing paste to fill olives.It combines with the desired ingredient to produce a fill paste with optimum gelling and texture.
• Diaoliva SABORComplete 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.
SWEETENER COMPLEXES
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• Diasucra DSUSolid sweetener complex based on a high-intensity, calorie-free sweetener: sucralose.Sweetening power compared with that of sugar is 1:10.
• Diasucra DCSSolid 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 ICSSolid 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 REDSugar reduced with high-intensity sweeteners.RED A: sucrose reduced with sucraloseRED B: sucrose reduced with cyclamate and saccharin.Sweetening power compared with that of sugar is 1:10.
• Diasucra LCSLiquid sweetener complex based on a combination of high-in-tensity, calorie-free sweeteners: cyclamate and saccharin.
• Diasucra LSULiquid sweetener complex based on a high-intensity, calorie-free sweetener: sucralose.
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STABILISING AND THICKENINGCOMPLEXES
• Diagel FStabiliser/thickener complex for cold process sauces.Suitable for products with a high oil content.Based on a combination of gums.Quick gelling.
• Diagel F 827Stabiliser/thickener complex for cold process sauces.Suitable for products with a high oil content.Based on a combination of gums.Slow gelling.
• Diagel F P65Stabiliser/thickener complex for cold process sauces.Based on a combination of gums and modified starches.Suitable for products with a high oil content.
• Diagel F P37Stabiliser/thickener complex for cold process sauces.Based on a combination of gums and modified starches.Suitable for products with a low oil content.
• Diagel F P25Stabiliser/thickener complex for cold process sauces.Based on a combination of gums and modified starches.Suitable for products with a low oil content.
• Diagel CStabiliser/thickener complex for hot process sauces.Based on a combination of gums.
• Diagel C 347Stabiliser/thickener complex for hot process sauces.Based on a combination of gums and modified starches.
• Diagel C 407Stabiliser/thickener complex for hot process sauces.Based on a combination of gums and carrageenan.
• Diagel C 440Stabiliser/thickener complex for hot process sauces.Based on a combination of gums and pectin.
• Diagel SucraGelling sugar for making jam. Based on a combination of sugar, pectin and citric acid.
• DiasorinaGelling sugar complex for making jam.Based on a combination of gums and carrageenan.
7DIASA INDUSTRIAL 7
PRE-CUTFRUIT AND VEGETABLES
• Dianox AAn antioxidant preservative complex.It protects food from microbial deterioration and surface oxidation due to air or light exposure.
• Dianox BAn antioxidant complex.It protects food surfaces exposed to air or light from oxidising.
• Dianox Patata MPAn antioxidant preservative complex.Indicated treatment for pre-cut potatoes.
• Dianox Verdura MPAn antioxidant complex.Indicated treatment for pre-cut vegetables.
• Dianox Fruta MPAn antioxidant complex.Indicated treatment for pre-cut fruit.
LOW-SODIUM SALT
• Diasal BS-50Reduced salt which contributes 50% less sodium than conventional salt while maintaining sensorial properties. Stable in heat-treated products.
• Diasal BS-66Reduced salt which contributes 66% less sodium than conventional salt while maintaining sensorial properties.
•Diasal BS-75Reduced salt which contributes 75% less sodium than conventional salt while maintaining sensorial properties.
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FLAVOUR SOLUTIONS
AROMAS
• Meat: extracts and aromas of spices, meat aromas, smoke aromas, smoked salt and dextrose, cheese aromas, etc…
• Fish: soluble essential oils and oleoresins for marinades, aromas for fish pastes, surimi, etc….
• Sauces: aromas for mayonnaise, aromas for tomato-based sauces, salad dressings, aromas for flavoured oils and vinegars.
• Soups and stocks: aromas for dehydrated soup mixes, bouillon cubes, chilled soups and sterilised soups.
• Ready meals: meat stocks, vegetable stocks, seafood stocks…
•Snacks: available a wide range of seasonings for 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.
FLAVOURING COMPLEXES
• FlavorlacA flavour enhancing complex.MSG substitute. One gram of complex is equivalent to 6 grams of MSG.
• Diacrem meat stockA flavouring complex to provide a typical meat stock flavour.
• Diacrem chicken stockA flavouring complex to provide a typical chicken stock flavour.
• Diacrem fish stock A flavouring complex to provide a typical fish stock flavour.
• Diacrem vegetable stock A flavouring complex to provide a typical vegetable stock flavour.
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ADDITIVES AND INGREDIENTS
• SecuescalLiquid food sequestrant complex. 30% E-385.Removes water hardness and prevents colour changes and oxidation reactions caused by trace metals.
• Secuescal GR2Solid food sequestrant complex.Removes water hardness and prevents colour changes and oxidation reactions caused by trace metals.
• DiasorbenLiquid preservative complex.Protects food from microbial alterations.
• DiacítricpH regulator.Liquid citric acid.
• DiacalcioHardener.Liquid calcium chloride.
• DiasulfiPreservative.Liquid sodium metabisulphite.
• Diasulfi BPreservative.Liquid potassium metabisulphite.
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ADDITIVES AND INGREDIENTS
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• Colourings E100 CurcuminE101 RiboflavinE120 Cochineal, Carminic acid, CarmineE140 Chlorophylls and ChlorophyllinsE141 Copper complexes of chlorophylls and chlorophyllinsE150a Plain caramelE150b Caustic sulphite caramelE150c Ammonia caramelE150d Sulphite ammonia caramelE153 Vegetable carbonE160a CarotenesE160c Paprika extractE160d LycopeneE161b LuteinE162 Beetroot Red, BetaninE163 Anthocyanins
• PreservativesE202 Potassium sorbateE211 Sodium benzoateE223 Sodium metabisulphiteE224 Potassium metabisulphiteE250 Sodium nitriteE252 Potassium nitrate (Saltpetre)E281 Sodium propionate
• Antioxidants E300 Ascorbic acidE301 Sodium ascorbateE316 Sodium erythorbateE392 Extracts of rosemary
• Sweeteners E420 sorbitol and sorbitol syrup.E950 Acesulfame KE951 AspartameE952 Sodium cyclamateE953 IsomaltE954 Sodium saccharinE955 SucraloseE965 Maltitol
• Emulsifiers, stabilisers, thickeners and gelling agents E401 Sodium alginateE406 AgarE407 CarrageenanE410 Locust bean gumE412 Guar gumE415 Xanthan gumE417 Tara gumE440 PectinsE460 Microcrystalline celluloseE466 Carboxymethyl celluloseE471 Mono- and diglycerides of fatty acids
• Other Acidifiers, acidity regulators, anti-caking agents, bulking agents, emulsifying salts, firming agents, flavour enhancers, humectants, modified starches, raising agents and sequestrants.
E170 Calcium carbonateE260 Acetic acidE270 Lactic acidE296 Malic acidE327 Calcium lactateE330 Citric acidE331 Sodium citratesE333 Calcium citratesE334 Tartaric acidE338 Orthophosphoric acidE339 Sodium phosphatesE340 Potassium phosphatesE341 Calcium phosphatesE385 Calcium disodium EDTAE452 Sodium polyphosphateE500 Sodium bicarbonateE503 Ammonium carbonatesE508 Potassium chlorideE509 Calcium chlorideE511 Magnesium chlorideE512 Stannous chlorideE513 Sulphuric acidE514 Sodium sulphateE516 Calcium sulphate
E524 Sodium hydroxideE551 Silicon dioxideE575 Glucono delta-lactoneE579 Ferrous gluconateE621 Monosodium glutamateE627 Disodium guanylateE631 Disodium inosinateE1422 Acetylated Distarch AdipateE1442 Hydroxy propyl distarch phosphate
INGREDIENTS
• SugarsSucrose, glucose, fructose, dextrose, liquid sugar and sugar syrups.
• SaltFine salt, ground salt, coarse, curing salt, etc…
• SpicesLeaf spices, ground spices, spice mixtures.
• BakeryMargarines, oils, fats and vegetable creams.
R&D PROJECTS
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The Diasa Food Industry Division has an R&D area in Laboratorios LAC, where qualified technicians work on projects development for the industry, in co-operation with companies and Tecnological Centers.This allows it to provide custom manufacturing and confidential formulations tailored to the needs of each client, optimising pro-ducts and processes.
LABORATORIOS LACENAC accredited testing laboratory specialising in the Food Indus-try.
• Testing services department.• Technical support department.• Training department.• R&D department.
R&D department: Project co-ordination and management.Performing all the necessary paperwork to request both regional and national assistance and subsidies for R&D.Research lines aimed at improving quality and optimising produc-tion processes.Quality control, health and safety systems.Food product development and improvement.
LABORATORIOS LAC
Padre Lucas, 11-1326500 Calahorra LA RIOJA SpainT. +34 941 130 862 · F. +34 941 137 [email protected]
N º 3 4 8 / L E 5 7 6T E S T S
N º 3 4 8 / L E 1 4 3 3T E S T S
DIASA INDUSTRIAL12
Polígono La Azucarera, s/n · Apdo. 51Calahorra 26500 La Rioja SpainTel. +34 941 134 549 · Fax +34 941 135 [email protected]
SOUTHERN SPAIN OFFICE
Pol. Base 2000 c/ Castillo de Aledo, 3Lorquí 30654 Murcia SpainTel. +34 968 676 249 Fax. +34 968 676 [email protected]
LABORATORIOS [email protected]
FOOD [email protected]
COMPREHENSIVE HEALTH AND [email protected]
MARKING LABELLING [email protected]
PROCESS WATER [email protected]
SWIMMING [email protected]
PRODUCTS APPROVED BY THE MINISTRY OF HEALTH AND CONSUMER AFFAIRS
CERTIFIED QUALITY AND ENVIRONMENTAL MANAGEMENT SYSTEM
CERTIFICATE NO. 6972 CERTIFICATE NO. 6972
, S.A.