In this line we count with stabilizers, emulsifiers, cures, softeners and color fixatives. Mixtures of ingredients that provide products with better performance and high quality.
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.
Enhance the flavors;
Prevent occurrence of warmed over flavor;
Develop the pink coloring of cured products;
avoid development of Clostridium botulinum.
Maltodextrin-based emulsifier used to enhance texture and juiciness of meat products.
Provide the succulence:
Intensifies the texture and bright of emulsions:
Works as a extensor.
Line of color fixatives composed of products based on sodium erythorbate (sodium isoascorbate) used as antioxidants in cooked, fresh, dry or fermented meat products.
Helps the cure process;
Keep the color of cured products;
Prevent the appearance of oxidative;
Avoid synthesis of nitrosamines.
Phosphate-based stabiliser mixes.
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.
Line of meat tenderizers composed of a high performance enzyme preparation.
With adequate time of operation provides softness to the meat without causing excess of damage to the texture, being bovine, pork or birds.