Red meats and salamis

High protein content additives for creating various fat-water emulsions (1:5:5 – 1:20:20). Used for increasing colour stability, replacing protein content, ensuring emulsion stability in red meat products.
Emulsifiers for red meat products: Stabilising bacon rind, fat, leaf-fat, suet emulsions. High fat-binding capacity for sliceable texture.

Contact
  1. Full Name(*)
    Please type your full name.
  2. E-mail(*)
    Invalid email address.