Our additives, with a high protein content (50–80%), are capable of forming fat–water emulsions in ratios ranging from 1:10:10 to 1:20:20. In addition to their role as color stabilizers and protein replacers, they promote emulsification at ratios of 1:5:5 to 1:10:10 and support protein swelling and solubilization, contributing to a uniform, homogeneous structure. They also enhance product color stability and provide a mild flavor-enhancing effect.
Our additives provide low viscosity even at low temperatures, making them easy to inject. During heat treatment, they ensure optimal texture and viscosity. Thanks to their fat- and water-binding properties, they help reduce cooking losses in cooked, smoked, and cured products, while ensuring pleasant flavor and attractive color.
Our additives reduce fat and water loss while providing flavor enhancement, color stabilization, and ripening acceleration. They shorten the maturation time of dry products, allowing them to reach cutting readiness in just 4–5 days.
Our additives do not increase viscosity and dissolve without clumping. They ensure pleasant seasoning, color stability, and the desired appearance. Thanks to their fat- and water-binding properties, cooked, smoked, and marinated products achieve appealing flavor and color while minimizing cooking losses.
Our additives primarily enhance the emulsification of liver pâté and spreadable liver products, ensure a smooth, spreadable texture, and prevent fat separation.
Products for seasoning and flavoring processed red meats and hams: