The flavor mixes and functional mixes we have developed for sausage production ensure optimum binding of protein, water and fat phase with standard flavor and aroma, providing a stable, homogeneous and strong emulsion structure, high yield and superior product quality.
Sausage Combi / Seasonings
Our blends for sausage products provide strong, standardized flavor and aroma.
Phosphate Mixtures
Our phosphate mixtures used in sausage production provide the desired texture with emulsion stability and protein activation.
Vegetable Fiber Blends
Our vegetable fiber blends developed for sausage production increase the water and fat binding capacity of the products, optimizing yield and texture.
Hydrocolloid Mixtures
Our hydrocolloid mixtures for sausage production provide the desired texture and stability throughout the shelf life.
Preservative Mixtures
With our preservative mixtures, microbial stability is ensured and shelf life is regulated.
Colorant Mixtures
Thanks to our colorants for sausage production, the ideal color is created in the final product, ensuring that it remains stable throughout its shelf life.