Used in canned ham production to stabilize mince structure.
Carrageenan stabilizer E407, acidity regulators (5-substituted sodium triphosphate E451i, sodium pyrophosphate E450iii, sodium dihydrogen pyrophosphate E450i), sodium polyphosphate stabilizer E452i, salt, potassium chloride gelling agent E508, sodium isoascorbate antioxidant E316
0.9-1.1% by canned ham mince weight.
Intended for restructured and whole-muscle products.
Used to increase product yield, improve consistency and juiciness, stabilize color and prevent broth-fat separation.
Complex food additive for meat and poultry processing in chopped hams, cooked and semi-smoked sausages, semi-finished products and canned hams with finished product yield up to 200%.
Used as a brine additive for meat, semi-finished products and fish.
Complex phosphate-containing food additive for brines used in chilled and frozen semi-finished beef, pork and poultry products, including shashlik.
Intended for restructured and whole-muscle products.
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