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  • Preparaty przedłużające trwałość

Preservatives

e(Lm)inate LAD

30003

DESCRIPTION:

Effective preparation that extends the life of meat, poultry and fish products.

Suggested dosage: 0.75% in finished product.

Smoked meat

Recommended dose of 0.75% in ready smoked meat.

The formula for the addition of e(Lm)inate LAD in smoked meat

e(Lm)inate LAD additive to brines = (100%+A)*(100%-B)/(A*133.3%)

A – assumed injection level (%)
B – assumed losses during heat treatment

 

Recommended amount of e(Lm)inate LAD additive per 100 litres of brine

Injection

40%

50%

60%

70%

80%

100%

e(Lm)inate LAD additive (kg) per 100 litres

2.31

1.98

1.76

1.61

1.49

1.32

Cured meats

Recommended addition of preparation of 0.7% per stuffing

Rind emulsion

The addition of e(Lm)inate LAD preparation of 0.75% per emulsion weight affects the extension of the product life.

Production meat

Recommended addition of 0.75% per meat weight affects the microbiological stability of raw meat and life of the finished product, even in the absence of cold chain conditions.

DOSAGE:

0,75% for final product

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Opcje (Puste “p”, Bez glutaminianu sodu “b”, Niskowydajne “n”, Średniowydajne “s”, Wysokowydajne “w”, Do produktów surowych “d”):

p

Bestate-P

30010

OPIS:

It is a liquid mixture of carefully selected ingredients (lactate a...

DAWKOWANIE:

1% if additive per finished product

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Opcje (Puste “p”, Bez glutaminianu sodu “b”, Niskowydajne “n”, Średniowydajne “s”, Wysokowydajne “w”, Do produktów surowych “d”):

p

 

AllPure E-0

AllPure E-0

30013

DESCRIPTION:

Natural preparation that extends the life of food products.

Quality and safety is ensured by 100% natural materials used in the production of All Pure E-0.

An innovative method for the production of vinegar through fermentation makes it possible to obtain a product characterised by an effective antioxidant and bacteriostatic activity. Crystallization and spray-drying technology with a very short temperature and pressure effect ensures that active compounds are not degraded. Studies indicate that vinegar in powder form provides an excellent protection against the development of pathogenic microflora, including Listeria monocytogenes. The cell membranes of microorganisms allow them to maintain the optimum pH gradient, which is more alkaline inside the cell. Vinegar molecules have the ability to diffuse freely through cell membranes, which affects the disturbance of pH balance inside the cell, and hence the disturbance of cellular functions.

Adding All Pure E-0 does not significantly affect the pH in the meat, as it operates within microbial cells. A solution of 0.7% of the preparation has a pH of 5.8

The preparation perfectly extends life in terms of microbiological safety, fresh colour and scent.

DOSAGE:

0,4-0,7% / 1 kg of meat

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Opcje (Puste “p”, Bez glutaminianu sodu “b”, Niskowydajne “n”, Średniowydajne “s”, Wysokowydajne “w”, Do produktów surowych “d”):

p

FRESHCOLOR E

009

OPIS:

This powder preparation extends the life and is used in meat and fi...

DAWKOWANIE:

0,6% -1% for final product

Pobierz folder produktu

Opcje (Puste “p”, Bez glutaminianu sodu “b”, Niskowydajne “n”, Średniowydajne “s”, Wysokowydajne “w”, Do produktów surowych “d”):

p