Del-Val's principal products Include:
Flavors
- Reaction sugars
- Enzyme modified cheese Flavors
- Seafood & vegetable extracts
- Flavor enhancers
- Grill and smoke flavor systems
- Flavor keys and systems
Emulsifiers
- Monoglycerides & lecithin
- Encapsulated and custom esters
- Fatty acid esters
Fibers & Dextrins
- Maltodextrin
- Fiber & cellulose
- Agglomerated products
Functionality, Nutrition & Food Preservation
- Salt Reduction
- Salt Eliminators
- Savory Flavor Enhancements
- Vinegar Replacements
- Product Dusting Reducers
- Improve product shelf life and reduce spoilage
- that is due to gram positive bacteria, gram negative bacteria and mold.
Other principal products Include:
- Dehydrated chicken broth
- Chicken, Seafood and meat powders
- Natural flavors
- Whey protein
- Salt reduction and elimination
- Citric acid
- Xanthan gum
- Aglomerated Xanthan
- Dehydrated vegetables
- Lactic acid
- Spices
- Smoke flavoring
- Egg
- Soy
Benefits:
- Cost savings
- Cooking yield improvement
- Syneresis decrease during shelf life
- Consistency improvement
- Freeze/thaw stability improvement
- Water migration inhibition
- Fat separation prevention
- Emulsifier & Stabiliser Systems
- Emulsification
- Heat stability in meat sauce
- Protection of milk proteins during heating
- Growth control of Gram-positive spoilage and pathogens
- Safety improvement
- Shelf-life extension
- Delay of oxidative rancidity
- Shelf-life extension
