ADDITIVES AND
INGREDIENTS
A complete line of stabilizers, emulsifiers, cures, softeners and color fixers. Selected ingredients to provide products with better performance and high quality.
CURAMAX
A line of preservatives composed of mixtures of curing salts used in fresh, cooked, dried, fermented, salted, raw, canned and semi-preserved meat products.
CHARACTERISTICS
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Enhances the flavor;
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Prevents the occurrence of warmed over flavor;
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Develops the pink color of cured products;
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Prevents the development of Clostridium botulinum.
E-MAX
Emulsifier made from maltodextrin used to improve texture and juiciness in meat products.
CHARACTERISTICS
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Promotes juiciness:
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Intensifies the texture and shine of emulsions:
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It works as an extender.
FIXAMAX
Color fastener line is composed of products based on sodium erythorbate (sodium isoascorbate), used as antioxidants in cooked, fresh, dried or fermented meat products.
CHARACTERISTICS
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Assist the healing process;
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Keep the color of cured products;
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Prevents the appearance of oxidative rancidity;
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Inhibits nitrosamine synthesis.
FOSMAX
Mixture of stabilizers based on phosphates.
CHARACTERISTICS
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Increase the water retention capacity, reducing weight loss during the process and storage;
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Increases the stability of emulsions;
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Contributes to the sensory characteristics of products, such as taste and texture.
T-MAX
Line of softeners composed of high performance enzymatic preparation.
CHARACTERISTICS
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With adequate performance time, it gives meat a softness without causing excessive damage to the texture, be it bovine, swine or poultry.