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Description: This additive is a complex of taste and technological ingredients for the boiled sausages production with the middle and high level of replacement of meat raw material. Food phosphates, sugars, strengtheners of taste, antioxidants and colouring agent complete the functional group. Original taste of Combi AgroSmak VK-2 provides complex combination of aromas and extracts of natural spices.
Content: Food phosphates, sugars, strengtheners of taste, antioxidants, colouring agent, meat flavour, salt, combination of natural spices extracts.
Characteristics: Stabilizes consistency of the boiled sausages, increases an output, improves organoleptic indexes of the final product.
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Description: It is a compound phosphate additive for smoked-cookedand boiled-cooked sausages. Its peculiar feature is its special aroma composition which consists of spice extracts, natural spices and Circassian walnut tone. Doesn't contain GMO.
Content: Hydrolyzate of vegetable protein, sodium tripolyphosphate, aromatizer identical for natural, mix of spice and extracts, flavour intencifier, sugars, antioxidants.
Characteristics: the preparation prolongs the life span of the product through slowing down fat oxidation, improves organoleptic indexes –flavour, colour, appearance, and increases binding and emulsifying capacity of meat, ensures stability of fat emulsions, decreases weight losses during the heat treatment. It has impressive unique flavour.
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Description: This additive is a complex of flavour and technological ingredients. There are stabilizer of consistency, acidity controller and colourings in the functional group. The complex combination of odours, spice extracts and natural spices of Combi AgroSmak VKK-2 give special Salami flavour to sausage products.
Content: GDL, salami aroma, flavour enhancer, antioxidants, mix of spice extracts and natural spices.
Characteristics: It stabilizes consistency of smoked-cooked sausages, provides fast and safe oxidation inside the sausage stick. It is successfully used in boiled-smoked sausages such as Salami, improves their organoleptic characteristics and gives unique flavour and taste to the final product. Phosphate salts are not enclosed to the additive content!
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