Used in a wide range of products, from cooked sausages to minced semi-finished products. These ingredients increase finished product yield, prevent moisture separation, improve mince plasticity and ensure stable quality during heat treatment and storage, helping reduce production losses and obtain products with ideal consistency and marketable appearance.
Used as an auxiliary cutter-processing agent in meat products.
Used as an auxiliary cutter-processing agent in meat products.
Animal pork protein with high water- and fat-binding capacity for emulsified products, cooked sausages, pates, semi-smoked sausages, semi-finished products and granule preparation.
Intended for the food industry in meat, fish and other products in jelly.
Used as a functional additive in meat processing.
Used as a functional additive in meat processing.
Used as a functional additive in meat processing.
Used as a functional additive in meat processing.
Used as a functional additive in meat processing.
Used as a functional additive in meat processing.
Used as a functional additive in meat processing.
Used as a functional additive in meat processing.
Used as a functional and flavor-aromatic additive in meat processing.
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