Combimec functional additive for sausages, minced meat, emulsifier, stabilizer, Kharkiv region.

Raduga-Evis enterprise - official representative of the Meggle (Meggle) company in Germany, offered by Combimec (Combimek) SC 22 - a complex food additive.
It is intended to ensure a stable consistency and structure of food products, improve their appearance, increase the yield of the finished product, and also extend the shelf life. At the same time, they make it possible to significantly save on expensive raw materials.
Combimec SC 22 contains only natural whey proteins and mineral salts, without GMOs. The protein content of Combimec SC 22 is 22-24%, we can offer Combimec SC 29 with a protein content of 29%.
Wide functional properties of Combimec SC allow it to be used in the production of a number of food products:
• cookedsausage products, hams, semi-smoked, cooked-smoked, liver and blood sausages, pates
- instead of a part of meat raw materials (up to 20%), as well as instead of soy proteins,dry milk, milk proteins, melange or egg white;
- has excellent emulsifying, moisture-binding abilities;
- animal protein allows to thicken the structure, enrich the finished product with protein, compensates for the prescription deficiency of muscle protein;
- significantly improves the organoleptic indicators of the product - appearance, juiciness, consistency, stabilizes the color characteristics of the final product;
- enhances meat taste and gives cooked sausages a delicate milky smell, eliminates the appearance of extraneous flavors, including soy;
- prevents oxidation of fat, which increases the shelf life of the final product, it allows to reduce the amount of expensive seasonings in the final product;
- reduces thermal losses and increases the yield of finished products;(//tractor-service.com)
- allows you to avoid the formation of broth-fat swellings in the finished product.
The use of Combimec SC in low-grade products makes it possible to obtain good-quality sausages from "problematic" raw materials with improved economic and organoleptic indicators.
• delicatessen products from poultry meat - in the composition of brine for injection to increase the output of finished products, preserve the delicate taste of chicken meat, reduce water loss during defrosting, gives an excellent effect of fried crust;
• meat and fishsemi-finished products and mincemeat - as a substitute for meat/fish raw materials, to reduce losses during heat processing, promotes easy formation of mincemeat, gives an excellent adhesive effect for cutlets and nuggets, reduces drying of meat, as a dough improver for dumplings.

Choose quality based on German standards!
Optimize your recipes using the best raw materials!
Take advantage of the excellent price-quality ratio!

We will be happy to provide you with additional information and samples.
Tel. +38 xxxxxx, (096xxxxxx
Viber: 095 xxxxxx
E-mail:[email protected]