Find all ingredients for safe colour development of sausages in this category
Colour development agent for sausages and salmon [# 50.003]
Description:
Premium colour development agent for sausages and cured meeat brines. Optimum amounts of Ascorbic Acid and Sodium Ascorbate provide fast, reliable and long-lasting colour development.
Also suitable for colour development of smoked salmon.
Ingredients:
Dextrose, antioxidant [E 315, E 316], acidifier [E 330], rapeseed oil.
Usage:
1 g/kg for large diameter sausage
2 g/kg for small diameter sausage
5 g/kg brines @ 20% injection rate
2 g/kg brines @ 50% injection rate
MOQ may apply
Delivery unit:
sachets @ 1 kg
Quantity | Price/kg |
1 kg | 12.65 €/kg |
20 kg | 12.00 €/kg |
100 kg | 11.35 €/kg |
200 kg | 10.75 €/kg |
500 kg | 10.10 €/kg |
from 1,000 kg | 9.45 €/kg |