Products

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

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.

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

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.

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 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