Find all ingredients for safe binding and texture improvement of sausages in this category
Sausage and meat phosphate pH 8.8 [# 11.031]
Description:
Combination of polyphosphates. Contains high percentage [85 %] of pyrophosphate, which results into optimum water binding, good colour development, and best spoilage protection.
Ingredients:
Sodium diphopsphate [E 450], Sodium triphosphate [E 451].
PRICES SUBJECT TO CONFIRMATION - PRICES AND AVAILABILITY MAY CHANGE WITHOUT NOTICE DUE TO CURRENT SHORTAGE.
MOQ may apply
Usage:
3-5 g/kg meat and fat [without water/ice content].
Packaging details:
pallets à 40 bags = 1,000 kg = MOQ
Choose item Meister Kut NC for smaller quantities.
Delivery unit:
bags @ 25 kg
Quantity | Price/kg |
1 kg | 3.50 €/kg |
25 kg | 3.50 €/kg |
1,000 kg | 3.20 €/kg |
2,000 kg | 3.15 €/kg |
4,000 kg | 3.10 €/kg |
11,000 kg | 3.05 €/kg |
from 23,000 kg | 3.00 €/kg |