For all cold cuts technologies (injection, emulsification, dry) and meat products:
For increased water holding capacity and improve texture.
- Blends of animal proteins in combination with TG (transglutaminase)
Animal proteins (pork, bovine, chicken) combined with TG which can improve the final texture and appearance.
- Egg products
Rosemary extracts, olive oil, tocopheroles, ΒΗΑ-ΒΗΤ.
We can provide a wide range of flames from Firmenich.