Meat Industry

It perfectly binds the meat pieces, improves the water holding capacity, minimizes the cooking loss and gives the desired colour to the final products.

Phosphates blend for cutter products. It facilitates the extraction of meat proteins and stabilizes the meat colour.

Blend of K Carageenan and Xanthan Gum. It is suitable for both brine and cutter products.

Yield improver for tumbling red or white meat. It unfolds the meat proteins without destroying the muscle structure.

Blend of seasonings and flavours for frankfurter sausages.

Natural condensed liquid smoke.

Water soluble carminic acid.

Stabilizer for hamburgers.

Stabilizer for kebab.

It hydrates with 3-3.5 parts of water. It replaces soya in burgers.
Suitable for vegans.

Batter for coated meat and chicken products. Well balanced adhesive batter mix for coating systems. Pleasant taste for prefried or raw products.

Suitable for vegans.

Various colours and granulometry.

Suitable for vegans.

Stabilizer for hamburgers without phosphates.

Stabilizer for kebab without phosphates.

Pork, sheep and beef

180 – 240 BLOOM