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Food Ingredients


Our products have been using by customers and complying to all the requirements of the Department of Hygiene and foodstuff safety, Ministry of Health in Vietnam in terms of certificates and quality announcements.






Sucrose Ester of Fatty Acid

Sucrose fatty acid ester (SE) is one type of non-ionic surfactant. It has been used as food additive emulsifier. SE has eight hydroxyl groups in the hydrophilic group, so it is possible to manufacture SE ranging widely from low HLB v. to high HLB v. by controlling the degree of esterification.

The main characteristics of SE are: O/W and W/O emulsifying properties, solubilizing and foaming properties, inhibition of crystal growth in fat and retrogradation in starch, releasing property and prevention of flat-sour spoilage. These characteristics are useful in the production of foods, such as dairy products and baked goods.

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Disodium Succinate(DSS)

Other synonyms: Succinic acid, disodium salt; Disodium succinate; Sodium succinate; Butanedioic acid, disodium salt;

Succinic Acid (Butanedioic Acid) is a dicarboxylic acid of four carbon atoms. It occurs naturally in plant and animal tissues. It plays a significant role in intermediary metabolism (Krebs cycle) in the body. Krebs cycle (also called citric acid cycle; tricarboxylic acid cycle) is a sequence process of enzymatic reaction which a two-carbon acetyl unit is oxidized to carbon dioxide and water to provide energy in the form of high-energy phosphate bonds. Succinic acid is a colourless crystalline solid with a melting point of 185 -187 C; soluble in water; slightly dissolved in ethanol, ether, acetone and glycerine; not dissolved in benzene, carbon sulfide, carbon tetrachloride and oil ether. The common method of synthesis of succinic acid is the catalytic hydrogenation of maleic acid or its anhydride. Carboxylic acid can yield acyl halides, anhydrides, esters, amides, and nitriles for the application of drug, agriculture, and food products, and other industrial uses.

Applications: Flavoring agent for food and beverages; Producing five heterocyclic compounds, Intermediate for dyes, perfumes, lacquers, photographic chemicals, alkyd resins, plasticizer, Metal treatment chemical, vehicle water cooling systems and coatings. Medicines of sedative, antispasmer, antiplegm, antiphogistic, anrhoter, contraception and cancer-curing.

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Brewing enzymes

Our supplier supplies breakthrough concepts which create value for our customers.These innovative solutions endow Brewers around the world with:

  • Efficient, simple and cost effective process for beer stabilization
  • Optimized brewing process providing substantial cost reduction opportunities
  • Enhanced beer quality (consistency) while processing variable raw materials quality
  • Increased brewhouse efficiency
  • Higher productivity

Products for Molasses Alcohol

Our supplier supplies “breakthrough concepts in terms of products” which create value for our customers by ensuring that these products are: Cost effective, simple to use in Molasses Batch fermentation & Continuous fermentation.

Benefits of using our products in manufacture of Molasses Alcohol:

  • No change in process required nor have any adverse effect on the quality parameters
  • Increase in “TRS” during molasses storage providing substantial cost reduction opportunities
  • Enhanced consistency while processing with variable raw material quality
  • Increase in fermentation efficiency resulting in yield improvement
  • Higher productivity due to better control on process contamination
  • Ensures process optimization due to control on quality parameters
  • Lower residual sugar in effluent apart from reduction in BOD/COD

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  • Transglutaminase is widely found in human bodies, advanced animals, plants and micro-organisms.
  • Transglutaminase is an enzyme with the ability to cross-link meat’s own proteins.
  • Our transglutaminase is derived from fermentation of bacteria, so that large quantities can be prepared industrially.

Characteristics of Transglutaminase

Items Value
Optimum pH 6 – 7
Optimum temperature 50 – 55 Celsius degree
Inactivation temperature Above 75 Celsius degree
Storage temperature Below 10 Celsius degree

Bansertra Co., Ltd is developing many kinds of Transglutaminase for many applications in both meat and vegan food processing industry.


  • TG-SA is designed for application in poultry, red meat and seafood binding.
  • TG-SA is easy to use because of variable addition way.
  • TG-SA is milk allergen free.
2 hind binding after cooking Cooked chicken skin (1%TG-SA)
Chicken Ham Pork Ham
Trimming Bacon Reconstitution of Chicken
Reconstitution Dori Fish Salmon


  • Easy handling
  • Mixing with meat directly
  • Natural cross-linking of meat’s own proteins by TG-SA
  • Without influence to sensory properties of the meat
  • High stability during further processing steps as slicing, marinating, heating, and packaging
  • Standardized, portion controlled and highly value added products. Products can be further processed to fit customer’s expectations in catering or convenience applications


  • TG-MTC is suitable for injection or marinading in poultry and red meat.
  • TG-MTC can provide the high water retention capacity
  • TG-MTC is Phosphate free, it gives the more efficiency than Phosphate by improving yield and taste
  • Following the absorption of TG-MTC brine solution, products can be processed into cooked ham or mixed with TG-SA for further reconstitution
Original After Marinading

Extension Rate
MEAT Phosphate formula(%) TG-MTC formula (%)
BEEF 37 60
PORK 18 53


  • Improve the water retention capacity, increases the brine retention in meat cuts
  • Improve the drip loss after defrost and weight loss after cooking
  • Improve cooking yield, increases the yield of the product
  • Not change the sensory characteristics of the product, improve sensorial characteristics (juiciness)


  • TG-0411 is designed for general texture improvement in vegan food systems
  • TG-0411 can replace egg white protein and whey protein in binding vegetarian product
Breakfast sausage Processed Meat Applications
Surimi based products Vegan Fish
Smoked Vegan Ham Vegan Ham


  • Cost reduction
  • Improves elasticity, crunchy, and firmness
  • Increase cooking yield
  • Sliceability
  • Holds original flavor (locks in your product’s good taste)
  • Products with TG-0411 are stable during cooking, grilling, frying, retorting


  • TG-BCH is designed for application in red meat and seafood binding
  • TG-BCH is suitable for binding trimmings
  • TG-BCH is to be added as a solution (1:7) form


"Bansertra, your credible partner always"