Products

Natamycin (E235) — Food-Grade Antifungal Preservative

FULLSAIL food-grade natamycin (E235 / INS 235 / CAS 7681-93-8) — broad-spectrum mold & yeast inhibitor for cheese, dairy, meat, bakery, beverage and fruit/vegetable products. Has 50% and 95% forms, compliant with EU Reg. 231/2012, China GB and US FCC standards.

Nisin (E234)

Nisin E234 natural preservative extends shelf life of cheese, sausage, bakery and meat products.

ε-Polylysine (Organic Natural Preservative for Food & Cosmetics)

ε-Polylysine natural preservative for food & cosmetics; fights bacteria & fungi, heat-stable, water-soluble, safe.

CHYMOSIN Aspergillus (Aspergillus niger) Liquid & Powder

Aspergillus-origin fermentation-produced chymosin for cheese: liquid and powder forms, custom IMCU activity. Fullsail A. niger rennet delivers fast, uniform milk clotting at industrial scale.

CHYMOSIN Yeast (Kluyveromyces lactis) Liquid & Powder

Yeast origin (Kluyveromyces lactis) , Fermentation-produced chymosin (FPC) for cheese: yeast & Aspergillus origins, liquid and powder forms, custom IMCU strength. Fullsail supplies food-grade rennet for reliable milk coagulation.

Microbial Rennet Liquid (BioMiren™)

BioMiren liquid microbial rennet (3750 IMCU/mL) from Rhizomucor miehei for cheese making — clear liquid, high clotting activity, vegetarian-friendly.

Transglutaminase (TG)

FULLSAIL freeze-dried Transglutaminase (TG) with superior cross-linking activity. Available in 120U & 1200U, customizable. For meat, dairy, surimi & flour products.

Liquid Neutral Lactase (Kluyveromyces lactis)

Liquid neutral lactase (K. lactis) hydrolyzes lactose into glucose & galactose for lactose-free milk, yogurt and reduced-sugar dairy. 5,000 NLU/g, FCC, clean-label.

Cultured Dextrose (Clean-Label Antimicrobial)

Clean-label cultured dextrose natural antimicrobial: inhibits mold, yeast, Listeria & rope bacteria in bakery, meat and dairy. Replaces synthetic preservatives, label as "cultured dextrose".

Cultured wheat (Fermented Wheat Flour)

Clean-label cultured wheat (fermented wheat flour) natural preservative for bakery: extends bread shelf life, blocks mold and bacteria, replaces calcium propionate and sorbates.

Microbial Rennet Powder (BioMiren™)

BioMiren microbial rennet powder (instant powder & granular) from Rhizomucor miehei: 2250–15000 IMCU/g, high clotting activity, vegetarian-friendly.

Lysozyme

Lysozyme (E1105) from hen egg white inhibits Gram-positive bacteria and extends shelf life of cheese, meat, seafood and beverages.