Meat additives

Red meats, salamis

In addition to their high protein content (50-80%), our additives can create water-in-oil emulsions in ratios ranging from 1:10:10 to 1:20:20. In addition to their colour stabilisation and protein substitution roles, they also facilitate the emulsification of water-in-oil emulsions in a ratio ranging from 1:5:5 to 1:10:10. They facilitate the swelling and migration of proteins, as well as the establishment of a uniform, homogeneous structure. They ensure and enhance the stability of the products’ colour and also have flavour enhancing qualities.

Hams

When cold, our additives provide low viscosity and are very injectable. During the heat treatment, they promote the proper viscosity. In addition to their fat and water absorbent qualities, they also reduce the cooking loss in cooked, smoked and marinated products, as well as provide a pleasant flavour and colour.

Dry and semi-dry products

Our additives improve the separation of fat and water and act as flavour enhancers, colour stabilisers and aging accelerators. They reduce the length of dry goods’ aging processes, thereby making the products mature in just 4-5 days.

Marinated, shaped, cooked products

Our additives do not increase viscosity and dissolve without forming knots. They provide pleasant seasoning, colour stability and colour development. In addition to their fat- and water-absorbent qualities, they also provide cooked, smoked and marinated products with a pleasant taste and colour, while also ensuring a low cooking loss.

Spreadable canned products

Our additives mainly improve the emulsifying properties of liverwurst and liver pâtés, providing a spreadable texture and preventing the separation of fat.

Sausages

Products for flavouring and seasoning red meats and hams:

• Flavour enhancers
• Colour intensifiers
• Colour stabilisers
• Spice blends