cooked meats,Poland price supplier

      We offer a wide range of functional additives for use in the meat industry and poultry processing for preparing injection and immersion brines: brines for bacon S and SFV – a complete product to prepare  brines, volume increase 50% products for ham, pork filet prepared in traditional way: VITASOL S8 PB, VITASOL S6, VITASOL S8, VITASOL S6 COMBI, VURASOL S6 P Max, VITASOL S6 P -  a complete products for use in the meat and poultry processing industry for preparing injection and immersion brines, volume increase 60%-80% products for high-yield  smoked, meat and poultry: VITASOL S9 Extra, VITASOL S 10 Extra – volume increase 90% and 100% products for raw, maturing products: VITASOL S3, VITASOL P3 – a complete product to prepare brines, volume increase 30% products for cured, smoked, cooked poultry: VITASOL S4 Pur P
Main functions and characteristics: – helps to bind water within meat products;
– accelerates the process of colour formation and its preservation;
– restricts leakage in vacuum-packed products;
– enhances the taste;
– regulates pH of ready-prepared products;
– prolongs shelf life;
– diminishes losses during thermal treatment