Complex antihunt phosphatic mixtures 2835299000
offers a wide range of high quality and readily soluble food phosphates for the production of meat products: tripolyphosphate (E451), pyrophosphate (E450), disodium phosphate (E450), hexametaphosphate (E452) sodium salts. On the basis of these components, in the course of long-term experiments and tests, we have developed high-quality phosphate mixtures, which showed the maximum average yield and the most reliable moisture retention on lump meat, medium and finely ground minced meat from beef, pork, chicken and turkey, as well as their combinations ... The preparations are tested at meat processing plants in Ukraine and adapted to Ukrainian raw materials, which allows you to get the maximum effect from working with our phosphate mixtures.
A feature of the phosphate systems we offer is their very good solubility, which qualitatively distinguishes them in comparison with other similar products on the phosphate market and allows them to be used not only for sausages, canned meat, semi-finished products, but also for pickles (whole muscle and ham products)! Upon contact with water and slight stirring, our products instantly dissolve, and accordingly begin to work. The second positive is the absence of caking and lumpiness of phosphate lumpiness, which allows them to be successfully used not only by meat processing enterprises, but also by manufacturers of dry food compositions !!!
There are three main ones in the range of our phosphate mixtures:
PROTTECT F1 is a complex mixture of phosphate groups (E450, E451, E452) for the production of pork and beef products.
PROTTECT F2 is a revolutionary complex system that has no analogues in Ukraine today, which is a mixture of phosphate groups (E450, E451, E452) for the production of poultry meat products.
PROTTECT F10 is a universal mixture of phosphates, which works effectively with any kind of raw meat.
These products can be used as an option for regulating acidity in the production of meat products. They create a certain acidity in the minced meat, and interact with meat proteins, which allows them to take on a certain amount of moisture. The use of phosphates to a large extent allows to obtain a denser product, the emulsifying and rheological properties of minced meat are improved, our phosphates also effectively work as color regulators of finished products. Thanks to high-quality input raw materials,