Phosphates for meat products

Ingredients

FERRER SOLUTIONS

At Ferrer Alimentacion we offer you a wide variety of Phosphates for Meat Products, each one with different properties and characteristics. We help you choose the most appropriate one for your project, with Quality Assurance and Food Safety Guarantee.

Products

Phosphates for cured meat products

Origin

Europe
Available in Spain

Properties

Phosphates are widely used in the meat industry due to their extensive technological properties. In cured sausages the most important properties to consider are: ability to bind water, pH regulation, reactivity with calcium ions, influence on certain bacteria, ion sequestration (antioxidant effect), etc.
Available in a wide range of synergistic blends. On request.

Applications

Fermented sausages, cured meat products, etc.

Phosphates for cooked meat products

Origin

Europe
Available in Spain

Properties

Phosphates for cooked sausages improve binding and optimal emulsion of fat and water. They Improve consistency and reduce waste during cooking and smoking. They also avoid loss of juice (syneresis in packaged products) and improve cutting properties.
Available in a wide range of synergistic blends. To consult.

Applications

Cooked meat products such as pork ham, turkey, bacon, etc.

We help you to choose the most suitable product for your project

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