Description
Cutter aid with reddening agent - 100 g
Optimal support for the production of cooked sausages
Our phosphate-containing cutter aid with emulsifier and encapsulated reddening agent ensures improved binding, stable color retention, and a more intense flavor in the production of cooked sausage. Thanks to its special composition, the quality of the sausage meat is maintained even during extended holding times – without any negative impact on binding.
Activating meat proteins with phosphates in combination with an emulsifier results in a fat-free fat-water emulsion. This leads not only to improved consistency but also to increased production reliability.
Advantages at a glance: The ideal 4-way solution
- Optimal binding: Phosphates activate the meat protein to form a firm, homogeneous mass.
- Rapid reddening: The encapsulated reddening process enables uniform color development without affecting the shelf life.
- Aromatic taste: The included spice extracts enhance the natural taste of the product.
- Stable color and freshness retention: Extends shelf life and ensures an appealing appearance.
Ingredients:
- Stabilizer: E450
- Table salt
- Emulsifier: E472
- Antioxidants: E300, E301
- Dextrose
- Acidifying agent: E330
- rapeseed oil
- Spice extracts
Note: May contain traces of mustard, celery and gluten.
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