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Functional Ingredients
A blend of salt and phosphates to prevent blood coagulation after slaughter. Dilute 1kg mix in 10litres water.
Used to help with water retention/binding in sausages - end use application 0.03%
Preservatives will control bacterial growth and may extend shelf life of reformed products from 3 days to 5 days. Only use if preservative has not...
Soy protein concentrate is rich in protein, can improve the texture of meat products and has good binding properties.
Liquid colour preserver is used in many recipes using minced meat, such as burgers, kebabs, meatballs etc. It also acts as a preservative which is...
Brown sugar adds flavor to desserts and baked goods. Brown sugar caramelizes much more readily than refined sugar, and this effect can be used to...
A corn or maize based sweetener with typically 70% of the sweetness of natural sugar. Mostly used as a filler of carrier.
Smoke condensate ideal for flavouring and colouring sausage, meat and fish. Can be used for flavouring sausage, sauce, snack foods and canned meat.
Preservatives will control bacterial growth and may extend shelf life of reformed products from 3 days to 5 days. Only use if preservative has not...
Used to help with water retention/binding in sausages - end use application 0.03%
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Anticoagulant Mix25kg |