Colour development agent for sausages and salmon [# 50.003]
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.
Dextrose, antioxidant [E 315, E 316], acidifier [E 330], rapeseed oil.
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
sachets @ 1 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|