Certiseal Polishing Agents
Some of the Certiseal products can also be used to seal centres and improve adhesion between the centre and the sugar or chocolate coating. Certiseal will also provide a barrier against oil migration from centres.
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More products from Mantrose UK Ltd.
Specially formulated shellac based glazes that provide brilliant shine for both chocolate and sugar shell panned candies. Also Crystalac 2200 One Step polish - Wax and shellac combination used as one step, easy to use and fast drying solutions. Contact us for more informationMore info
NatureSeal a division of Mantrose Agricoat offers a wide variety of formulas that are effective on everything from sliced mango and pears to celery and carrots. NatureSeal also offer formulas for more exotic fruit and vegetables such as guava, plantains, star fruit, persimmon, jicama and cactus fruit (nepal)....More info
Certicoat anti-sticking agents
A line of custom formulated oil and natural bee and/or carnauba wax formulations for finishing various starch-moulded or extruded gummy and jelly type products, including licorice. Certicoats create a high gloss finish, and provide surface lubricity to control piece to piece sticking in storage.Please contact...More info
Egg White Systems
Holton Foods, a subsidary of Mantrose, produces a range of powdered egg white systems which can be used to produce stable meringues or marshmallows which resist shrinkage and watering out and are freeze-thaw stable. Whole Whip Egg White System can also be used in many dessert products such as whi...More info
Holton Foods, a subsidary of Mantrose specialises in products for texture and stability improvements in many types of baked goods, desserts and prepared foods. The products can help improve moistness, freeze-thaw stability and shelf life in many products such as baked goods, fillings, whippe...More info
Plant Based Meringue Base
Meringue Base PB is a patented plant-based meringue powder that develops a high volume, stable foam structure and has a clean taste. This product is mixed with sugar and water, then whipped to create meringues and marshmallow creams which are free-thaw stable and will not water out. Contact ...More info
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JOHA®- Emulsifying salts for processed cheese
Collagen Peptide with Rosehip Extract and Vitamin C
Soluble Fish Protein Hydrolysate (SPH)
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