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: The Comby AgroMix KS-9 preparation is used as complex preparation for all kinds of smoked foods with high output in foodproduction. At the same time all products have excellent look. 

Content: Proteins, sodium tripolyphosphate Е 451, hydrocolloid Е 407а, antioxidant Е 316.

Characteristics:  This preparation allows to increase wholemuscular products output up to 150%,to improve quality of final product (juiciness, elasticity, cutting), to fix colour of final product, to obtain dry cut of a product, to escape release of moisture  using vacuum pack. Weight losses during the heat treatment are equal from 10 to 20% depending on raw meat and equipment.

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.