Emulsifiers-stabilizers for protein fat emulsion
Stabilization systems. Thickeners.
Multifunctional alginate mixtures
Mixtures for delicacies and hams
Mixtures based on transglutaminase
Complex mixtures on a phosphate basis for h/s and b/s sausages
Complex mixtures on a phosphate basis for boiled sausages
Soy isolate Grinstab B 500
Isolated soy protein. The protein content is at least 90%.
in boiled sausages - up to 8% in the formula at hydration 1:5-6
in h /s and b/s sausages - up to 6% in the formula at hydration 1:4-5
in cans - up to 8% at hydration 1:8-10.
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