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.  

Usage: The preparation is recommended to be used for mixing fat-protein emulsions, which are added to the base material in the quantity equal to 25 % of its mass, or up to 10 g (ram)/kg of forcemeat mass when dehydrated. The preparation is used for the production of boiled sausages, small sausages, frankfurters and meat semi-products.   

Functional advantages: Usage of Combi AgroMix Е-2 allows decreasing the prime costs of the final product due to injection of cheap fat-protein emulsions.