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Al Khomassia Chemicals

Processed Meat & Processed Cheese Industry

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Processed Meat & Cheese Casings
  • Cellulose Casings
  • Fibrous Casings
  • Net
  • Smoke Impregnation Cellulose - Fibrous Casings (Eliminates the conventional smoking process)
  • Color Transfer Cellulose - Fibrous Casings (Eliminates the processing step such as Frying or Roasting)
  • Top Cellulose - Fibrous Casings with Barrier (Triple Freshness Guarantee)
  • Polymer Casings (Longer shelf life / Eliminates the need for a second packaging) 
  • Flexible Polymer Casings with high Shrink (For products with high expanding emulsion)
  • Grip / Rough Casings (Rough, matt polymer Casings)
  • High Flexible Polymer Casing (For mould, D-shape applications and for dumplings)
  • Slim Permeable Polymer Casings (For Cold & Hot applications)
  • Polymer Casings with Natural matt appearance 
  • The Woven Reinforced Casings 
  • Roasting Bag Casings (Temp bearing -60°C TO +220°C) 

Food Preservatives 

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Potassium Sorbate 
  • Outstanding mold and yeast protection
  • Purity and quality exceed the highest international requirements
  • Excellent storage stability
  • Neutral taste and odor
  • Easy and economical to use
  • Fully degradable, similar to fatty acids found naturally in foods

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Sorbic Acid
  • Outstanding mold and yeast protection
  • Prity and quality exceed the highest international requirements
  • Excellent storage stability
  • Neutral taste and odor
  • Easy and economical to use
  • Fully degradable, similar to fatty acids found naturally in foods



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Panasorb Sorbic Acid
  • Longer shelf life
  • Positive impact on dough and bread volume
  • Neutral in odor flavor and taste
  • Less “yeasty” flavor
  • Low-dusting product



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