Fresh AC

Antioxidant for shelf-life extension. Inhibits growth of pathogenic microorganisms, significantly increases product shelf life. Maintains freshness of meat, sausage, and fish products, preventing fat oxidation.

Application:

For meat and minced products: 200–500 g per 100 kg

For brines: 300–400 g per 100 L

For surface treatment: up to 10 g per 1 L of water

Fat Emulsion Base (Cold Method)

A complex emulsifier and structuring agent for cold method fat emulsions, 1:10:10 ratio

Radiamuls CITREM 2932

Emulsifier for hot method fat emulsions, 1:10:10 ratio.

Sodium Tripolyphosphate

Widely used in meat and fish processing. Enhances protein water-binding capacity, preserves texture, aroma, color, and natural juiciness. Reduces moisture loss during thermal treatment. Dissolves well in cold water and brines. Used alone or as part of functional blends.

Dosage: 3–5 g/kg of finished product.

Sodium Pyrophosphate

Stabilizer, moisture-retaining agent, acidity regulator, emulsifying salt, color fixer, antioxidant synergist. Used alone or with other phosphates in meat and fish mince products. Enhances muscle protein swelling, moisture retention during cooking, juiciness, and yield. Stabilizes fat emulsions, prevents broth-fat separation in sausages, slows fat oxidation, and improves mince structure.

Dosage: 3–5 g/kg of finished product.

RADIAMULS MG (Е471)

Monoglycerides. Universal emulsifier. Supports stable emulsion formation, even fat distribution, prevents edema, enhances taste. Enables high fat content without compromising organoleptic qualities.

Applications: homogenized products (boiled sausages, frankfurters, pâtés, emulsions).

RADIAMULS SL (Е481)

Sodium stearoyl lactylate. Emulsifier and dough improver. Enhances dough workability, extensibility, and stability. Prevents cracking during freezing.Applications: frozen dough, dough semi-finished products.

EMULSIFIER 1

A special complex emulsifier. Improves the texture of finished products, prevents edema formation, increases moisture retention in meat systems, and enhances the organoleptic characteristics of the final product. Applications: cooked sausages, frankfurters, hams, canned foods.