AGAGEL® 370 is a Meat Tenderizer. Functional Compound for Meat Preparations.

Functions: Acidity Regulator

Physical Form: Powder, Solid

    Knowde Enhanced TDS

    Identification & Functionality

    Food Ingredients Functions
    Technologies
    Country of Origin

    Federal Republic of Germany (EU)

    Applications & Uses

    Usage Rate in Food
    • 15-25 g/kg meat [1.5-2.5%].
    • Brines: use 8% addition if 25% brine is added [10% if 20% is added].
    Usage of ingredients with allergenic potential according to EU-classification
    1 Gluten-containing cereal and products No  
    2 Shellfishes and products No  
    3 Eggs and products No  
    4 Fish and products No  
    5 Peanuts and products No  
    6 Soya und products No  
    7 Milk and products, incl. Lactose No  
    8 Legumes and products No  
    9 Celery and products No  
    10 Mustard and products No  
    11 Sesame seed and products No  
    12 Sulfur dioxide and sulphites at a concentration of more than 10 mg/kg as SO2 quoted No  
    13 Lupine and products No  
    14 Mollusca and products No  

     

    Usage of ingredients according to ALBA-list
    1 Cow milk protein No  
    2 Lactose No  
    3 Hen’s egg No  
    4 Soya protein No  
    5 Soya oil No  
    6 Gluten No  
    7 Wheat No  
    8 Rye No  
    9 Beef No  
    10 Pork No  
    11 Chicken No  
    12 Fish No  
    13 Shellfish and crustaceans No  
    14 Maize No  
    15 Cocoa No  
    16 Yeast No  
    17 Vegetables/Legumes No  
    18 Nuts No  
    19 Nut oil No  
    20 Peanuts No  
    21 Peanut oil No  
    22 Sesame No  
    23 Sesame oil No  
    24 Glutamate No  
    25 Sulphite [E 200 to E 228] No  
    26 Benzoic acid und PHB [E 210 to E 219] No  
    27 AZO- Colourings No  
    28 Tartrazin [E 102] No  
    29 Cinnamon No  
    30 Vanilla No  
    31 Coriander No  
    32 Celery No  
    33 Umbellifereae No  

     

    Properties

    Physical Form
    Taste
    pepper, salt
    Typical Properties
    ValueUnitsTest Method / Conditions
    pHapprox. 10
    TexturePowder
    Microbiological Values
    ValueUnitsTest Method / Conditions
    E. Colimax. 10,000cfu/g
    Mouldmax. 100000cfu/g
    Sulphite-reducing clostridiamax. 10000cfu/g
    Bacillus cereusmax. 10000cfu/g
    Nutritional Information (per 100 gm)
    ValueUnitsTest Method / Conditions
    Salt Equivalents74.35g/100g
    Saturated Fatty Acid0.1g/100g
    Thereof Sugar1.1g/100g
    Calorific Value488kJ/100g
    Protein Content0.1g/100g
    Fat Content0.5g/100g
    Carbohydrates16.5g/100g
    Sodium Content29.74g/100g

    Packaging & Availability

    Packaging Type
    Regional Availability
    • Europe
    Packaging

    Bags @ 10 kg

    Storage & Handling

    Shelf Life
    • Product functionality is guaranteed for 24 months from date of manufacture.
    • The “Best Before Date” is printed on each individual product label.
    • Guarantee applies to unopened packages, stored under dry and cool (< 30° C) conditions.