Description: Stabilizer, emulgent. 

Content: Mix of hydrocolloids, emulsifiers, proteins, starch.

Characteristics: It generates water-fat emulsion at the ratio 1:16:16. It tightens consistency of the final product, makes forcemeat more elastic, decreases weight losses during the heat treatment.

Usage: The additive is recommended to be used for the production of boiled sausages, small sausages, frankfurters, smoked and cooked, boiled and smoked, and liver sausages and pastes as an emulsifier, structure maker and tightener (up to1% of total basic raw mass ); in liver sausages and pastes – up to 3%. Complex mix Combi AgroMix KS-5 is also used for preparing fat-protein emulsions which can be added to the forcemeat in the quantity up to 30% of basic raw material. 

Functional advantages: The Combi AgroMix KS-5 additive is used as tightener and structure maker of sausages in the recipes with any level of raw meat substitution.