Solutions for Meat Products

Saprona Salt

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.

ColorStab

Innovative color stabilizer based on ascorbic acid for a longer antioxidant effect.

HBK Series

Shelf life extender based on organic acids for shelf life extension up to 40%. Used for meat, seafood and vegetable protein products. 

MILKO

Contains anti-mold properties and extends product shelf life for sausages and vegetables

Sausage Refinery

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

Supralin 50

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.