for production of boiled sausage products (including poultry meat).
stabilizers, thickeners, acidity regulators, spices, spice extracts and oleoresins, emulsifier, iodized salt, glucose, flavour intensifier, plasma protein, carrot fibers, antioxidant, gelling agent, granulated sugar, anti-caking agent, natural flavouring.
2.2 kg per 100 kg of feedstock.
Final product yield
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.