Description: Emulgent, tightener, powerful structure stabilizer.

Content: Proteins, carrageenan Е-407, emulsifier Е-471, guar gum Е-412.

Chararacteristics: 

1. Considerably increases water binding and emulsifying properties of meat.

2. Decreases losses during the heat treatment.

3. Stabilizes the final product structure.

4. Guarantees fat emulsion stability.

5. Makes the final product easy to cut and bite.

Description: Functional additive Combi AgroMix КS-2 is ranked among compound mixes. It contains food phosphates, which being dissolved guarantee a high level of water binding capacity both separately and in the interaction with each other.  Hydrocolloids, proteins and emulsifiers are also included to improve water binding. Combi Agromix КS-2 is used for the production of all kinds of smoked food in the meat processing industry.

 Content: Hydrocolloids, emulsifier, proteins, antioxidants, food phosphates.

 Characteristics: Unique ingredients of the mix allows considerably increase the output of both cut and minced ham products and products from poultry. Besides while producing minced ham products using polyamide casings, the output is 180%. Antioxidants enable manufacturer to prolong the life span of the final products. Unified action of phosphates and antioxidants considerably decreases oxidation of the final product cut.     

Description: Emulgent. 

Content: Mix of emulsifiers.

Characteristics: It generates water-fat emulsion at the ratio 1:30:35. It tightens consistency of the final product, makes forcemeat more elastic, decreases weight losses during the heat treatment.  

Description: Auxiliary means for cutting consist of high quality food phosphates of world leading manufactures. Each of used salts of phosphoric acid performs certain function, supplementing and enhancing functional characteristics of others. A group of antioxidants, food colourings and emulgents is auxiliary included in the mix content to ensure fat emulsion stability, to improve organoleptic indexes, to stabilize colour and to slow down oxidation.

Content: Phosphates, sugars, antioxidants, emulsifiers, dyes.

Characteristics: the preparation prolongs the life span of the product through slowing down fat oxidation and lipid peroxidation, improves organoleptic indexes –flavour, colour, appearance (consistence of sausage, cut), and increases binding and emulsifying capacity of meat, ensures   stability of fat emulsions, decreases weight losses during the heat treatment.