Various ingredients

Vegetable and animal proteins

Soya proteins

  • Soya isolate
  • Soya concentrate
  • Textured soya

Animal proteins

Collagen protein is found in and obtained from animal connective tissue. For the food industry, it can be enzymatically hydrolysed to break the proteins down into peptides and amino acids. This ensures a high nutritional value. There are various types available:

  • Collagen hydrolysates
  •  Functional proteins

Hydrocolloids and fibres

Timmers Food Creations cooperates closely with several leading manufacturers of gelling, stabilising and/or thickening agents. These are used to achieve the desired viscosity in sauces and marmalades, for example, or the required texture in confectionery and meat products. They are suitable for use as a vegetable alternative to gelatin. We can suggest various options and combinations, depending on the base product, the intended preparation method and the required properties.

  • Dietary fibres
  • Pectin
  • Carrageenans
  • Alginates
  • Gums

Timmers Food Creations BV cooperates closely with international suppliers of ingredients that complement savoury and sweet aromas. These ingredients have a specific function in relation to flavour enhancement, mouthfeel or texture. Together with our clients, we can create interesting combinations tailored to the specific ingredients, the production process and the required properties of the end product. We would be happy to discuss the relevant possibilities for your company.

  • Starches                                – both modified and native starches
  • Sugars                                   – maltodextrins and dextrose
  • Dextrin                                  – for extra crispness in coatings
  • Baking powder phosphates  – to ensure even rising during baking
  • Lecithin                                – emulsifier in powder or liquid form

Vegetable and animal proteins

Soya proteins

  • Soya isolate
  • Soya concentrate
  • Textured soya

Animal proteins

Collagen protein is found in and obtained from animal connective tissue. For the food industry, it can be enzymatically hydrolysed to break the proteins down into peptides and amino acids. This ensures a high nutritional value. There are various types available:

  • Collagen hydrolysates
  •  Functional proteins

Hydrocolloids and fibres

Timmers Food Creations cooperates closely with several leading manufacturers of gelling, stabilising and/or thickening agents. These are used to achieve the desired viscosity in sauces and marmalades, for example, or the required texture in confectionery and meat products. They are suitable for use as a vegetable alternative to gelatin. We can suggest various options and combinations, depending on the base product, the intended preparation method and the required properties.

  • Dietary fibres
  • Pectin
  • Carrageenans
  • Alginates
  • Gums

Timmers Food Creations BV cooperates closely with international suppliers of ingredients that complement savoury and sweet aromas. These ingredients have a specific function in relation to flavour enhancement, mouthfeel or texture. Together with our clients, we can create interesting combinations tailored to the specific ingredients, the production process and the required properties of the end product. We would be happy to discuss the relevant possibilities for your company.

  • Starches                                – both modified and native starches
  • Sugars                                   – maltodextrins and dextrose
  • Dextrin                                  – for extra crispness in coatings
  • Baking powder phosphates  – to ensure even rising during baking
  • Lecithin                                – emulsifier in powder or liquid form