Description: Emulgent. 

Content: Mix of emulsifiers, hydrocolloids, proteins.

Characteristics: It generates water-fat emulsion at the ratio 1:25:30. It tightens consistency of the final product, makes forcemeat more elastic, decreases weight losses during the heat treatment.

Usage: The preparation is recommended to be used for the production of fat-protein emulsions, which are added to the base material in the quantity equal to 25 % of its mass, boiled sausages, small sausages, frankfurters and meat semi-products. Emulsions have to be cold made.  The preparation is also recommended to be used for beef fat emulsions preparing. 

Functional advantages: Usage of Combi AgroMix KS-6 allows decreasing the prime costs of the final product due to injection of cheap fat-protein emulsions.