Freshness compound for sausages and meat products [# 11.048]
Freshness keeper for all meat products, including sausages and cured meat products. Improves freshness, appeal and yield. For all cooked sausage products [sliced, franks], liver sausage, breakfast sausage and for all types of cured meats.
E 325 L(+) sodium lactate, E 262 sodium diacetate.
Supports colour development
It is recommended to reduce the salt content by 10%, such as from 2% to 1.8% (example).
Increases shelf life by up to 100%, i. e. from 20 to 40 days.
1.5-2%, depending on desired result.
pallets à 24 PE containers = 600 kg (= MOQ).
Also available in stackable, disposable IBC's of 1,300 kg content.
PE Container @ 25 kg
|1 kg||3.45 €/kg|
|600 kg||3.45 €/kg|
|1,200 kg||3.35 €/kg|
|2,400 kg||3.25 €/kg|
|3,600 kg||3.15 €/kg|
|from 6,600 kg||3.10 €/kg|