Powder supplements, based on its effective phosphate components enable the rapid design of meat dough or stuffing cooked and semi-dry sausages and other meat products from chopped and ground meat.
Widgets are made up of multiple functional components, whose activities complement each other.
The main ingredient in supplements is a component-based phosphate, which affects the increase in capacity of meat proteins to bind water (s.v.v.) and emulsifying, and indirectly on the color of meat.
Addition of antioxidants and organic acids influence the creation of a desirable color of meat, complete breakdown of nitrate, a lowering of the pH and increasing the indirect bacteriostatic effect of nitrates, especially the anaerobes.
All components of additives are mixed in optimal quantities and meet the technological requirements of the production of meat products.

MIOPHOS B
Additive for the production of cooked sausage
Dosage: 0,7 - 1,0% | 25 kg

MIOPHOS B PLUS
Additive for the production of cooked sausage and polutrajnh thickener
Dosage: 1.2% | 25 kg

MIOPHOS P
Additive for the production of meat dough and semi-dry sausages
Dosage: 0,7 - 1,0% | 25 kg

MIOPHOS P COMPLET
Additive for the production of semi-dry sausage emulsifier
Dosage: 3% | 25 kg

MIOPHOS PN 01
Additive for the production of semi-dry sausage with nitrite
Dosage: 1.4 - 2.0% | 25 kg