With years of experience in the formulation of PREMIX for the food industry, VINPAI has acquired knowledge of the functional characteristics of ingredients and offers you a range of compounds or technological ingredients.

Native and / or modified starches Personalized approach of the functionalities sought in the applications.

As a renowned expert in the food industry for using starches, VINPAI combines their different functions according to the origin (potato, tapioca, rice, wheat, pea) and/or possible modifications.

Rice starch: waxy rice, native rice starch

Modified tapioca starch: different categories (E1404, E1450, E1420) according to their applications (sauces, cheeses, milk)

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Vin’tex & melt A universal formulation solution – Potato modified starch

We have developed Vin’tex & melt as a true formulation tool for food industrials working in different areas such as processed spreadable or block cheeses, for grated or sliced cheeses. It is also used for the production of cream desserts and/or savoury creams, for the making of solutions like mozzarella combined with curd cheese or only by adding dairy proteins.

Easy to use and very efficient for your formulations, Vin’tex & melt offers a good price-quality ratio for the end product.

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Vin’cheese powder Range of cheese powder solutions.

We have developed a functional ingredient offer and provide you cheese powders from natural transformed cheeses. These solutions from our range Vin’cheese powder bring organoleptic qualities comparable to a native cheese.

The Vin’cheese powder range contains different cheese powders:

  • Emmental, gouda, edam
  • Bleu, Roquefort, goat cheese
  • Cheddar
  • Camembert / brie
  •  Fromage frais, mascarpone
  • Mozzarella
  • This range can be used in:

  • Crisps and extruded snacks
  • Crackers
  • Sauces
  • Soups
  • Ready-meals
  • Processed cheeses and cheese solutions
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