Product Catalogue Experience, Technology, Products
ENZYMES Enzymes are biocatalysts used in industry in order to achieve specific technological goals. ABIASA offers a wide range of enzymes for application in the food industry. Our technical team specialises in the know-how of enzyme technology, in order to assist you in improving the taste, texture and aroma of your products, in protecting them from unwanted micro-organisms and in enhancing their functional and nutritional properties. FERMENTS They play an essential role in Agrifood processes. Lactic ferments are used in the manufacture of different varieties of cheeses, yogurts and other fermented milks. ABIASA's wide range of ferments, chosen for their technological suitability, will allow you to obtain personalised products with the best organoleptic characteristics. PROBIOTICS Live microorganisms with beneficial effects in human health. From the industrial point of view, probiotics provide a means of revaluing your fermented dairy products without altering their sensory characteristics. At ABIASA we offer you a complete range of probiotics and are willing to work alongside you in order to enrich your products with an increased value, of interest to all concerned. Products Enzymes Lactic Ferments Acidification Maturation Rind ripening Fermented milk Probiotics Acuilac Bacti-Lac E M P R E S A C E R T I F I C A D A Certificado oficial E M P R E S A C E R T I F I C A D A Certificado oficial Rev 03 1
Enzymes Product Origin Function Application Lysozyme Egg White Protein hydrolysis Clostridium prevention in cheeses Catalase Liver (cow, pork) H O removal Milk and whey preservation. Cork industry Lactase Kluyveromyces lactis Lactose hydrolysis Removal of lactose from milk Lamb esterase Lamb Fatty acid hydrolysis Flavour enhancement in cheeses Goat lipase Goat Fatty acid hydrolysis Flavour enhancement in cheeses Animal rennet Calf Milk coagulation Vegetal rennet Cynara cardunculus Milk coagulation Chymosin Kluyveromyces lactis Milk coagulation Microbial rennet Rhizomucor Milk coagulation 2
Lactic Ferments Product Features Application Aromatic B Low acidifying mesophilic starter Fresh, soft, semi hard and hard cheeses. Special for raw milk Mesophile K Mesophilic mix starter Soft, semi hard and hard cheeses. Good acidification and aroma production Acidification Mesophile III Mesophile Plus Fast acidification mesophilic starter Mesophilic and thermophilic starter Soft and semi hard cheeses Mesophile F Mesophilic starter, heterofermentative. Highly aromatic culture Fresh cheeses, butter, sour cream Thermophilic B Fast acidification thermophilic starter. Pasta filata Thermophilic C Medium-fast thermophilic starter. High aroma production 3
Product Features Application Lb. rhamnosus Enhance flavour and aroma Aromatic helveticus Highly aromatic culture Semi hard and hard cheeses Propionibacterium shermanii Eye producer. Enhance flavor and sweetness. Maturation and Ripening Ferlac torta Lb. casei Leuconostoc mesenteroides Ferlac AG Highly proteolytic and aromatic culture Enhance flavor and aroma. Beneficial to texturing Gas-producing mesophilic culture Highly aromatic and proteolytic mix culture Torta cheese Butter, blue cheeses Soft and semi hard cheeses Aromaplus goat Termophilic and mesophilic mix. Full flavour Goat cheeses Protective Increase the shell life of prompt consumption dairy products. Inhibits the growth of undesirables microorganisms Raw milk, fresh cheeses Lusitano Mesophilic and thermophilic mix culture. Good acidification, texture and flavour Soft and semi-hard cheeses 4
Yeast and moulds Product Features Application Maturation and Ripening Penicillium camemberti Penicillium roqueforti Brevibacterium linens Geotrichum candidum Surface ripening white mould. Enhance lipolysis and proteolysis Ripening blue mould. Characteristic flavor, color and aroma Aromatic and proteolytic orange culture Treatment of cheese surface Soft cheeses Blue cheeses Soft cheeses Ferlac Corteza Treatment of cheese surface, protective against undesirable moulds Antimoulds Product Features Application Concentrated Antimould Antimould of concentrated Natamycin All kind of cheeses. Antimould Rosell Natural antimould. No antibiotics Natural antimould highly effective against black mould in Torta cheeses and soft cheeses 5
Fermented milk Product Features Application Yogurt I Culture de Lb. bulgaricus and St. thermophilus Traditional yogurt Yogurt II Lb.bulgaricus and St.termophilus culture with texturizing properties Stirred creamy yogurt Yogurt Dolce Smooth yogurt culture, creamy texture and aroma production Firm Yogurt Acidification Kefir B Kefir C Kefir H Heterofermentative culture Heterofermentative culture with yeast Homofermentative mesophilic culture. No gas production No gas-producing kefir Foamy kefir Mild flavour kefir Ayran Thermophilic mix culture Ayran production (stirred fermented milk) ABT Probiotic culture Probiotic fermented milk (firm or shake) Leben Mesophilic culture Stirred fermented milk originally from North Africa 6
Probiotics Food aplication For direct human consume Species Application Composition Formats Bifidobacterias Capsules Lb. Casei Chewable tablets Lb. Rhamnosus Lb. Acidophilus Dairy, ice cream industry, food industry in general Tailor made formulations under client requirements Envelops Blisters Lb. Bulgaricus Vaginal formats S. Thermophilus Pearls Certifications: No allergens strains ( dairy, gluten and soy free), no GMO, GRAS 7
Abiasa Probiotic Formulations Acuilac Features Application Freeze-dried concentrated probiotic formulation Aquaculture Bacti-Lac Features Application Concentrated probiotic bacteria in capsules Human consumption 8