CURAMAX

Line of preservatives composed of blends of curing salts used in fresh, cooked, dry, fermented, salty and uncooked raw meat products, preserved and semi-preserved products.

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CHARACTERISTICS

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• Enhance the flavors;

• Prevent occurrence of warmed over flavor;

• Develop the pink coloring of cured products;

• avoid development of Clostridium botulinum.

E-MAX

Maltodextrin-based emulsifier used to enhance texture and juiciness of meat products.

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CHARACTERISTICS

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• Provide the succulence:

• Intensifies the texture and bright of emulsions:

• Works as a extensor.

FIXAMAX

Line of color fixatives composed of products based on sodium erythorbate (sodium isoascorbate) used as antioxidants in cooked, fresh, dry or fermented meat products.

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CHARACTERISTICS

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• Helps the cure process;

• Keep the color of cured products;

• Prevent the appearance of oxidative; 

• Avoid synthesis of nitrosamines.

FOSMAX

Phosphate-based stabiliser mixes.  

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CHARACTERISTICS

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• Increases  the capacity of water retention decreasing losses of weight during the process and storage;

• Increases the stability of emulsions; 

• Contributes for the sensorial characteristics of products as flavor and textures.

T-MAX

Line of meat tenderizers composed of a high performance enzyme preparation.

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CHARACTERISTICS

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• With adequate time of operation provides softness to the meat without causing excess of damage to the texture, being bovine, pork or birds.