Products

Optimizer BW structure former for cooked sausage, cooked salami ,used for ideal firmness , it is add dry during the cuttering process or to the brine , without E numbers.

F.E.T.230 HS to be used in cooked sausage, for the production of creamy fat emulsions , to be used with pork or beef fat. it can also be used as an emulsifier for liver sausage.it has high water binding capacity and is cost efficient due to low dosage. it has no beef fat taste in the end product. E401, E412, E450, E466

Germex Orange EU for longer product freshness and attractive appearance.It inhibits microbiological growth and used for a long-lasting preservation. It is available in canisters. E202, E215, E219

Germex Pro used for longer product freshness and attractive appearance, It is also suitable for bakery products. It inhibits microbiological growth and used for a long-lasting preservation. E202, E211, E262

Frisch Tau used for longer shelf life and for cooked sausage and cooked salami as well as for liver sausage and fermented sausage. E223, E262, E330

WIBERG GmbH Germex Flavor prolongs shelf life without E numbers, used for cooked sausage, cooked ham and meat preparations.

Optimizer TF structure former for cooked sausage, cooked salami and convenience products such as burger and nuggets, optimized texture, especially for products eaten hot. it has reduced water loss in fried products such as burgers and is cost efficient. E460, E461

Optimizer Pearl J structure former for cooked sausage, cooked salami and convenience products , has high water binding capacity and add dry during the cuttering process. E407

Optimizer MC structure former for luncheon meat and convenience products such as burger and nuggets , for ideal firmness, especially for products eaten hot. Reduced water loss in fried products such as burgers and it is cost efficient. E460, E461

Emulsifier Universal to be used in cooked sausage and cooked salami , with beef, pork or skin and in production of creamy fat emulsions. add dry, E407, E412

WIBERG GmbH ANTIMOULD R is used for protection against mold and yeast for raw sausages.

Optimizer VB Plus structure former for cooked sausage, cooked salami and cooked ham high water binding capacity, elastic structure and rubbery bite. add dry during the cuttering process or to the brine, modified starch, E407.

WIBERG GmbH ANTIMOULD is used for protection against mold and yeast for raw sausages.

Frischex L has visible improvement in freshness for longer storage periods , soluble in brine, used for cooked sausage, cooked ham and meat preparations. E262

Extender Eco is a firm fat and meat extension and replacement for cutting, to be used in cooked sausage and cooked salami, it can also be used for emulsions with beef fat, it has high water binding capacity and it is cost efficient due to low dosage. E401, E412, E450, E516

Germex B for longer product freshness and attractive appearance . It inhibits microbiological growth ,used for a long-lasting preservation. E202, E211, E262