| Brand | Product | Description | Processing Information |
|---|---|---|---|
 |
Fibrisol 417 | For all types of cooked sausages (emulsions) like cold cuts, frankfurter, fresh sausage and more.. | 0.,-0.5% (3-5 g/kg) Fibrisol 417 to the total mass.( Waterbinding ) |
|
CURAFOS 700 | For all types of cured cooked products like whole muscle bacon, reconstituted bacon and more.. | 0.3 - 0.5 % (3 - 5 g/kg) CURAFOS 700 to the final product.( Waterbinding ) |
 |
Euro Emulsifier 17 F | Active ingredients for preparation of emulsified products. | Additive/fat/water: 1/17/17 |
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