Prom-M Ltd was founded at the beginning of year 2004 in the town of Botevgrad, Bulgaria, South-East Europe. The company is established to serve the food industry, with special emphasis on meat processing, production of mayonnaise and emulsified foods, tomato sauces and ketchup.
- The company concentrates its efforts in the development and supply of stabilizing systems and additives related to the improvement of water-retention, texture, jelling and emulsifying of food systems.
- Prom-M Ltd major aim is to seek and find effective solutions that present good alternative for already existing additives in the past and nowadays, while preserving or improving finished products quality on a lower cost
- Prom-M Ltd works in close cooperation with Dutch and Belgian companies, well-known with their great experience in the formulation and production of multi-functional complex systems and additives.
For contact: 2140 Botevgrad, Bulgaria, G. S. Rakovski 1,
tel./fax: + 359 2 723 60289, mob.: +359 887 877 638, +359 898 668 114,
е-mail: info@prom-m.com
Main activities
Development of water-binding and emulsifying systems for meat processing.
Distribution of additives for meat processing
- Stabilizing systems and additives for improvement of water-binding, texture, jelling and emulsifying properties of Emulsified Meat Systems
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- Emca S - Multi-functional protein concentrate, formulated together with a balanced blend of hydrocolloids. Functionality Test 1:6:6 /Emca S: Water: Fat/
- Emca IN - Plant proteins, developed especially for injection/tumbling
- Emca S-NMD06 - Complex formulation of phosphates, hydrocolloids and plant proteins. Particularly suitable for low-cost recipes where very high water-binding, emulsifying and gelling properties are required
- Emca S-NMD03 - Unique blend of phosphates. pH (1% w/w): 11 +/-1
- Guar gum
- Xanthan Gum
- Carrageenan
- Potato Starch
- Dextrose
- Wheat fibres
- Additives for colour formation and stabilization
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- Ascorbic Acid
- Iso-Ascorbic Acid /Erythorbic Acid/
- Na-Isoascorbate /Na-Erythorbate/
- GDL
- Preservatives
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- Na-Diacetate
- Ca-Lactate
- Lactic Acid
- K-Sorbate
Distribution and development of stabilizing systems and additives for mayonnaise and emulsified foods
- Stabilizing systems for low-fat and high-fat mayonnaise
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- Emca S-M107 Multi-functional emulsifying system for low-fat mayonnaise
- Emca S-M150 Multi-functional emulsifying system for high-fat mayonnaise
- Special Enzyme Applications
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- Preservatives
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Stabilizing systems and additives for tomato sauces and ketchup making
For contact:
