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Our functional ingredients are designed and offered to provide manufacturing technology and methods a decisive factor for the quality level of the finished product.
English products
Curing Salt V9160
Complete Mix HB5553
Sodium Tri Poly Phosphate (STPP)  
Higrade Quick Dissolve Phosphate M264S  
RQ Cure Mix No 2 V9190
Poultry Brine Mix with Salt/Phosphate  
Poultry Brine Mix no Salt/Phosphate  
Gelatine  
Dextrose  
 
English products  
Knacks C - (for binding and colour retention). Based upon citric acid.
Knacks P - (for binding and colour retention). Based upon phosphate
El-Dolak PE - (German liquid ham phosphate with colour stabilisers and soluble spices).
El-Dolak C - (citric acid replacement).
Bratellin - (powder fat binder for sausages/cooked meats).
Elmox - (binder for emulsions/pates).
Bratellin C - (without phosphate, using citric acid).
Elmox C - (without phosphate, using citric acid).
Daurotin - (cure promoter and colour stabiliser).
Schmakoline - Flavour enhancer with HVP and MSG.
Glutabest - Flavour enhancer. Has MSG in it.
Saffron Strands