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Food Business Solutions

BK Giulini

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Bk Giulini, from Germany, is an industry leader in providing ingredient systems that deliver texture and stability to food and beverage products. Guided by a thorough understanding of the unique needs of each customer and the challenges of the industry, they deliver tailored formulations that optimize the texture and sensory experience. They understand the global trends that inspire food and beverage product development. Their ingredients enable these innovations. In Pakistan, BK Guilini majorly deals in phosphates & blends and provide Meat, Poultry & Seafood.

ProductDescriptionpH ValueDosage
                                                                                                               🌭 Special Products for Meat Processing
TARI® COMBI HB 1
(74424)		Functional blend that improves consistency during the heat processing stages of minced meat products, hot cooked smaller sausages and low budget, cooked sausages like frankfurters, wieners, hot dogs, etc.–

Pre-Emulsion (TARI COMBI HB1 : Oil : Ice/Water):

  • 1:1:8 Low Viscosity
  • 1:3:6 Medium Viscosity
  • 1:2:4 High Viscosity
  • Beef minced meat + up to 30% emulsion
TARI® COMBI HB 11 CL
(74425)		Functional blend that improves consistency during the heat processing stages of minced meat products, hot cooked sausages like frankfurters, wieners, hot dogs and cold cuts. Improves water binding capacity.–Up to 80 g/kg
TARI® FRESH V
(73070)		Shelf life improvement; Extended freshness; Reduced bacteria growth.6.1 +/- 0.30.3% (3 g/kg)
TARI® L 96
(73596)		Liquid for processing of skin, sinew and other collagen. Improves the swelling of connecting tissue, shelf life, taste and colour stability.1.7 +/- 0.2
  • 0.3 – 0.5% for direct addition to rind emulsions
  • 3.0 – 5.0% in solution for pre-treatment of rinds
TARI® S 70
(73770)		Fast maturing blend for all types of sliceable raw sausage/salami-type sausage. Quick maturing = quicker production. Excellent sliceability within shortest time.Approx. 4.50.8 – 1.2% (8 – 12 g/kg)
TARI® SR 30
(76860)		Sodium reduced salt blend for all cooked cured products, cooked sausage, raw sausage and raw cured meat products.–Depending on the requested sodium reduction
ProductDescriptionpH ValueDosage
🍗 BRINE ADDITIVES*
BRIFISOL® 550
(77334)
  • Special phosphate blend for all types of cured cooked products
  • Higher water-brine-binding capacity
  • Excellent slicing, no tearing
11.7 +/- 0.30.3 – 0.5% (3 – 5 g/kg)
TARI® P 22
(77310)
  • Special phosphate blend for all types of cured cooked products
  • Can be used for all injection and massaging methods
  • Reduced cooking loss
9 +/- 0.30.3 – 0.5% (3 – 5 g/kg)
BRIFISOL® 450 Super
(77317)
  • Special phosphate blend for all types of cured cooked products
  • Higher water-brine-binding capacity
  • Excellent slicing, no tearing
7.5 +/- 0.30.3 – 0.5% (3 – 5 g/kg)
TARI® COMPLETE CB3
(73088)
  • Special functional combination for processing frozen poultry meat
  • Excellent slicing, no tearing of final product
9.8 +/- 0.51.2% (12 g/kg)
TARI® COMPLETE CB 4
(73082)
  • Special functional combination for medium yield cured cooked products
10.8 +/- 0.50.5 – 1% (5 – 10 g/kg)
TARI® COMPLETE CB 5
(73083)
  • High power solubilizing protein
  • High water binding capacity
  • Assured colour development
9.8 +/- 0.51.2% (12 g/kg)
TARI® COMPLETE P 60
(73067)
  • Curing blend with colour enhancer and nitrite for hams
  • Functional cure for 35 – 50% injection
9.1 +/- 0.55 – 7% (50 – 70 g/kg)
TARI® COMPLETE P 60 SN
(73341)
  • Curing blend with colour enhancer and nitrite for hams
  • Functional cure for 35 – 50% injection
9.1 +/- 0.55 – 7% (50 – 70 g/kg)
TARI® COMPLETE P 500
(73060)
  • Curing blend with flavour, colour enhancer and nitrite
  • Reduces cooking losses
9.3 +/- 0.53% (30 g/kg)
ProductDescriptionpH ValueDosage
🍗Taste – Flavours & Seasonings**
TARI® SPICE Frankfurter
(73427)
  • Cooked sausage seasoning
  • Aromatic spice blend for Frankfurter style sausages with hints of chili and coriander
–0.3 – 0.5% (3 – 5 g/kg)
TARI® SPICE Salami
(73435)
  • Raw and cooked salami seasoning
  • Intensification of the taste of pre-cured meat pieces used as coarse meat constituents of different raw sausages
–0.4 – 0.5% (4 – 5 g/kg)
TARI SPICE Aufschnitt No. 600
(73445)
  • For all type of cooked sausages and salami like frankfurters, hot dogs, Krakauer, etc.
  • Accentuation of the typical cooked sausage taste with a perfect, well-balanced spice blend
  • Intensifies the taste of pre-cured meat pieces used as coarse meat constituents of different cooked sausages
–0.3 – 0.4% (3 – 4 g/kg)
TAROMA® Pikant Smoky
(73724)
  • Enhancing the meat flavour with a specific touch of smokiness
  • Clean label alternative (73859) available
–0.1 – 0.15% (1 – 1.5 g/kg)
TAROMA® Poultry Roll
(75353)
  • Intensive cured meat flavour for excellent taste improvements
  • Halal certified
–0.1 – 0.3% (1 – 3 g/kg)
TAROMA® Meat H
(75353)
  • Intensive cured meat flavour for excellent taste improvements
  • Halal certified
–0.1 – 0.3% (1 – 3 g/kg)
TAROMA® Beef
(73738)
  • Typical beef flavour
  • Clean label alternative (76935) available
  • Halal and kosher certified
–0.1 – 0.5% (1 – 5 g/kg)
TAROMA® Chicken
(73737)
  • For all types of products which require a well-rounded chicken flavour
  • Clean label alternative (76935) available
–0.1 – 0.5% (1 – 5 g/kg)
🍤 SPECIAL PRODUCTS FOR SEAFOOD PROCESSING
BRIFISOL® 512 (77310)
  • Cryoprotectant for frozen seafood products
  • Decreased thaw – drip loss
  • Reduced cooking loss
  • Improved texture and appearance
 9.0 +/- 0.3 0.3 – 0.5%
(3 – 5 g/kg)
BRIFISOL® NP 30 (77660)
  • Non phosphate cryoprotectant for frozen seafood products
  • Decreased thaw-drip loss
  • Reduced cooking losses
  • Can be applied by soaking, tumbling or injection
 9.0 +/- 0.5 0.3 – 0.4%
(3 – 4 g/kg)
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