MMIS Mondo supplies a comprehensive range of
value-added ingredients for the food industry
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Sausage Seasonings
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Seasonings
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Binders
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Technical Ingredients
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Injection Units
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Specific solutions and custom blending
Mondo, a division of MMIS Inc. since 2001, specialises in functional ingredient and spice blending. Customer specific units in batch size packaging is creating additional value for you, our customer.
Technical knowledge, recipe service, combining classical Flavour Profiles with the most up to date and innovative ingredients make our service a great value to our customers.
Our Food Specialists can support your technical questions or challenges about your product. We offer support in regard to Nutritional labelling and our newly built lab will create innovative solutions as well.
MondoInjectMondoInject combines main functionality for Ham injection
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Mondo MarinataMondo Marinata creates Value, for you and your Customers
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Mondo ColorfixMondo Colorfix improves Colour development and stability of all Meat products
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Mondo BindersThe most cost effective way to improve yield and taste with high functional Phosphates
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SPECIALTY PHOSPHATESMMIS Mondo is an exclusive distributor of BK Giulini and our Units contain the appropriate phosphate from the Brifisol®, Bekaplus® and Joha® range. The highest functional phosphate for our blends brings the best yield and taste to you. Brifisol® food phosphates have been synonymous for decades with more functional and economical meat, poultry and seafood processing, improved eating quality and extended shelf life. In Our Bekaplus® line a unique agglomeration process combines organic compounds effectively with the many advantages of the inorganic phosphate salts. Brifisol® and Bekaplus® products are highly cost effective and equally beneficial to processor and consumer. Our advanced production facilities enable us to offer these products with
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Brifisol® 512 is an agglomerated blend of sodium polyphosphates, designed to remain water soluble and protein effective even at very low processing temperatures and in the presence of salt. Produced in a unique agglomeration process, Brifisol® 512 will disperse quickly and evenly throughout the meat tissue, rapidly solubilizing the protein and thus effectively increasing moisture retention. |
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Brifisol® 450 Super is a carefully pH balanced, agglomerated combination of Sodium Poly and Pyro- (Di-) Phosphates. Special agglomeration makes this product particularly suitable for low temperature processing, salt containing marinades and meat emulsions. In fact, it can be injected as well as added dry or in slurry form. Due to the neutral pH Brifisol® 450 Super never interferes with flavor development and will enhance cured color development. |
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Brifisol® 85 Instant uniquely combines select Sodium Pyro- (Di-) and Sodium Polyphosphates. The product is agglomerated to ensure complete salt compatibility, rapid protein solubilization, even at very low processing temperatures, and quick dispersion of the injection solution throughout the muscle tissue. Brifisol® 85 Instant is very effective in reducing purge and streaking in raw injected beef and pork. BK Giulini now also markets several unique food ingredients for the quality conscious meat, poultry and seafood processor. After carefully studying the most common problems with further processing and evaluating advanced technologies, we now offer: |
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Dairy and Dairy related Industries
In 1929, a patent was granted for the application of polyphosphates in processed cheese to Joh A. Benckiser. This is the origin of the brand name Joha®.
Many people in the dairy industry are already familiar with this name from the world renowned book by Dr. Albert Meyer "Processed Cheese Manufacture", published in 1970. This book has since been revised and updated and is now available again for purchase.
Joha® and Solva® emulsifiers as well as Bekaplus® and Turrisin® stabilizers are based on proven formulations developed by our application laboratories.
For the dairy processor and related applications, our Joha® emulsifying salts and Bekaplus® stabilizers have set quality standards for decades.
Due to their exceptional cost effectiveness, these emulsifiers and stabilizers are used around the world in products such as
- Processed cheese
- Puddings
- Sour cream
- Cheese and cream sauces
- Milk-based beverages
- Coffee creamers
- Low pH dairy products
- Yoghurt like products
- Milk powders and cheese blends
- Various dessert items
- Refrigerated dips
- Cream soups and chowders
Joha® emulsifiers and Bekaplus® stabilizers are frequently used to solve problems relating to emulsion breakdown, water separation, protein precipitation, viscosity and texture control, shelf life extension and others. In fact many processors combine these products for added functionality.
Emulsifiers for processed cheese are usually selected by three criteria: the exchange of a certain quantity of protein-bound calcium for sodium, the need to correct the pH and the required "creaming" of the cheese product. The consistency of the finished cheese is greatly influenced by the pH. The right emulsifying salts provide proper pH control. It is also the emulsifying salt, which will influence the "creaming" characteristics of the processed cheese.
Nutritional beverages have become a staple in the food basket of athletes as well as many health conscious, active consumers. Appearance, mouth-feel and stability are essential features of nutritional beverages. Therefore the combination of ingredients and process technology must be carefully balanced to prevent protein sedimentation or whey separation. Joha® salts and Bekaplus® stabilizers are very cost-effective helpers in the quest for better nutritional beverages.