Meister KutMaxx Pro

1 of 9 products in this brand
Meister KutMaxx Pro is a Sausage binder + color stabilizer. Concentrated sausage binder and color stabilizer. Optimum amounts of ascorbic acid/sodium ascorbate and highly effective phosphates guarantee best production results. 40% less usage rate vs. other products!

Functions: Binder, Stabilizer

Physical Form: Powder, Solid

Features: Stabilizing

    Knowde Enhanced TDS

    Identification & Functionality

    Food Ingredients Functions
    Ingredients
    Lemon Powder, Pepper Extract
    Technologies

    Features & Benefits

    Food Ingredients Features

    Applications & Uses

    Food & Nutrition Applications
    Usage Rate in Food

    Only 2 g/kg total recipe weight [0.2 %]

    Content of 1 sachet is good for 500 kg sausage products.

    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
    Microbiological Values
    ValueUnitsTest Method / Conditions
    Yeastmax. 100cfu/g
    Total plate countmax. 100,000cfu/g
    Coliformsmax. 100cfu/g
    Mouldmax. 100cfu/g
    Nutritional Information (per 100 gm)
    ValueUnitsTest Method / Conditions
    Salt Equivalents13.52g/100g
    Calorific Value369kJ/100g
    Fat Content0.4g/100g
    Carbohydrates5.6g/100g
    Sodium Content5.41g/100g

    Technical Details & Test Data

    Technical Data

    Optimal protein splitting.

    Best fat- and water binding properties.

    Packaging & Availability

    Packaging Type
    Regional Availability
    • Europe
    Packaging

    Sachets @ 1 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.