stabilizer for production of boiled, boiled smoked, semi-smoked sausage products.
stabilizers, thickeners, gelling agent, carriers: salt.
4-15 g per 1 kg of minced meat mass
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.