Improve the quality and durability of your meat products with our additives.
Our range of additives was created with the aim of improving the durability of meat products, offering better appearance, juiciness, texture and stability, providing a unique and satisfying experience for end consumers.
Meat additives
Preservatives consisting of mixtures of curing salts that can be used in fresh, cooked, dried, fermented, salted, raw, canned and semi-canned meat products. Curamax promotes flavor enhancement and a rosy color to cured products, as well as preventing the development of Clostridium botulinum and preventing Warmed over flavor.
It acts as an extender in meat products, through a combination of emulsifying ingredients, improving texture and juiciness. E-Max has the function of extender, promoting greater shine and intensified texture of emulsions.
It acts as a color fixative, composed of products based on Sodium Erythorbate (sodium isoascorbate). Fixamax aids the curing process and promotes color and flavor stability, as well as having an antioxidant action, preventing rancidity and increasing storage stability.
They are phosphate-based stabilizers. Fosmax contributes to the sensory characteristics of the product, as well as increasing water retention capacity, tenderness and juiciness, improving the final yield of the process.
It acts as a tenderizer composed of a high-performance enzymatic preparation. With the right working time, it gives tenderness to meat, be it beef, pork or poultry.
Soy protein
Paste Products
With its distinctive flavor, New Max Garlic Paste is ideal for those looking for ease when preparing recipes, further enhancing the taste and quality of their food.
With its remarkable strong spicy taste, New Max Red Pepper Paste maintains the standardization, quality and homemade taste of the food.
Customized Solutions
Commonly used in the meat industry, carrageenan can be used as a thickener and stabilizer in fresh and cooked meat products, sausages, preserves and semi-preserves of animal origin. As a multifunctional ingredient, it is the perfect hydrocolloid for the production of popular foods such as ham, apresuntado, fresh sausage, sausage and other similar products.
Mix of proteins of animal and/or vegetable origin, allowing blends with additives (phosphates, thickeners and maltodextrins). The New Protein line guarantees more flavor and texture to products, as well as greater nutritional value, increased process yield and emulsion stability.
The set of ingredients needed to make different types of meat products. This includes essential components for producing quality food. Max Pronto is designed to be used directly in production, without the need to add extra ingredients. It offers convenience, practicality and agility with all the necessary components ready to use.
New Mix is a functional, concentrated version designed specifically for use in meat products, while retaining the main ingredients, such as additives and flavorings. Its main differentiator from Max Pronto is its cost-effectiveness, achieved by reducing salt and other components. This reduction allows additional ingredients to be weighed according to identified needs, offering customers greater flexibility.
Shelf Life
Thinking of an integrated solution to preserve theshelflifeof chilled poultry, beef and pork cuts, we present theShelfmaxa combination of additives andnaturalcompoundswithpreservative and antioxidant properties.
We have developed Shelfmax (aw), a composition of additives and ingredients for an integrated solution consisting of two preservation mechanisms for controlling microbiological growth: the reduction of water activity in parallel with the use of natural extracts withantimicrobial properties.
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