Solutions for Meat Products
NaCl-water solution for sodium and salt reduction up to 70%s.
Blended Gel AS Plus
A high functional protein for better water binding and gel strength in cooked products for meat.
Innovative color stabilizer based on ascorbic acid for a longer antioxidant effect.
Shelf life extender based on organic acids for shelf life extension up to 40%. Used for meat, seafood and vegetable protein products.
Contains anti-mold properties and extends product shelf life for sausages and vegetables
Used to increase the stability of color, freshness and aromas for sausages and vegetables in addition to extending shelf-life.
W Keep N2
Fiber mix for more juiciness in ham and less syneresis
The natural phosphate replacer. HELPS MAINTAIN HIGH NUTRITIONAL VALUE & EXTENDS THE SHELF LIFE OF YOUR FINAL PRODUCT
Saprona Connect C
Transglutaminase preparation for fresh meat and cooked meat products.
Saprona Connect G
Transglutaminase preparation for natural co-binding of processed meat, fish and seafood.
Saprona Texture S
Transglutaminase preparation for meat, fish, bread and dairy products, as well as vegetarian and vegan products.
Saprona TG 1E-AL
Improved Transglutaminase preparation for meat, seafood and surimi.
Saprona Texture KH
Transglutaminase preparation for Doner Kebabs and Hams.