Extras in the form of a fine powder based on soy protein, milk protein and starch are used in various meat products, depending on their functionality.
Highly functional soy-based emulsifiers are used in virtually all types of food products are naturally bright colors and have a neutral taste and smell.
The quality of the final product depends on the soya proteins added to meat products.
For meat products of high quality added proteins can be used as an alternative source of protein, and in products of lower quality proteins can enhance the emulsifying properties of meat proteins and significantly improve product quality without increasing cost of raw materials.
In large meat additives are applied to increase the capacity of water retention and creating greater juiciness and tenderness of the product.
Additives based on soya structural proteins are used as a protein supplement in the preparation of meat and minced meat, contribute to the development of structure and stability and nutritional value proizvoda.Idealni are combined with minced meat, such as hamburgers, patties, cevapcici, meatballs and similar products, which are used in catering and meat industry.

E - BURGER P
Protein supplement for ground meat products (enriched with textured soya)
Dosage: 1 - 3% | 20 kg

EMULFIKS F
Emulsifier and consistency enhancer without soy in preparation of cooked and semi-dry sausages
Dosage: 0,5 - 2,0% | 20 kg

SOJA T
Toasted defatted soy flour
Dosage: 3% | 25 kg

STABILFIKS
To improve the consistency and stabilize the product structure
Dosage: 0.5 - 1.5% | 12.5 kg