for shelf life extension and freshness retention of all kinds of meat and hybrid products.
acidity regulator, preservative, iodized salt, antioxidant.
1-5 g per 1 kg of finished product, 0.2-1.0 kg per 100 liters of brine.
Stored in clean warehouses at temperatures not more than 20 °C and relative humidity not more than 75%.
12 months from the date of manufacture, but no longer than the remaining shelf life of the ingredients used.
Food additives are packed in gas-tight and heat-sealable bags, plastic boxes, trays, buckets for food products with a net weight from 1000 to 5000 g.