for production of boiled sausage products, mainly sausages and polonies, including poultry meat with a pronounced aroma and flavour.
for semi-smoked, boiled smoked, raw-smoked, dry-cured sausages with high fat content.
sugars, spices and spice oleoresins, fiber, acidity regulator.
5-10 g per 100 kg of unsalted feedstock, depending on the recipe.
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.