ADDITIVES
ADDITIVES
Improve the quality and durability of your meat products with our additives.
Our line 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 to end consumers.
Our line 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 to end consumers.
Curamax
Preservatives made up of mixtures of curing salts that can be used in fresh, cooked, dried, fermented, salted, raw, canned and semi-preserved meat products. Curamax enhances the flavor and pink coloration of cured products, in addition to preventing the development of Clostridium botulinum and the prevention of Warmedover flavor.
E-Max
It acts as an extender in meat products, through a combination of emulsifying ingredients, improving texture and juiciness. E-Max has the function of an extender, promoting greater shine and intensified texture of emulsions.
Fixamax
It acts as a color fixative, composed of products based on Sodium Erythorbate (sodium isoascorbate). Fixamax assists in the curing process and promotes color and flavor stability, in addition to having an antioxidant action, preventing rancidity and increasing storage stability.
Fosmax
They are stabilizers made from phosphate. Fosmax contributes to the sensory characteristics of the product, in addition to increasing water retention capacity, softness and juiciness, improving the final yield of the process.
T-Max
It acts as a tenderizer composed of high-performance enzymatic preparation. With adequate action time, it gives softness to the meat, whether it is beef, pork or poultry
Curamax
Preservatives made up of mixtures of curing salts that can be used in fresh, cooked, dried, fermented, salted, raw, canned and semi-preserved meat products. Curamax enhances the flavor and pink coloration of cured products, in addition to preventing the development of Clostridium botulinum and the prevention of Warmedover flavor.
E-Max
It acts as an extender in meat products, through a combination of emulsifying ingredients, improving texture and juiciness. E-Max has the function of an extender, promoting greater shine and intensified texture of emulsions.
Fixamax
It acts as a color fixative, composed of products based on Sodium Erythorbate (sodium isoascorbate). Fixamax assists in the curing process and promotes color and flavor stability, in addition to having an antioxidant action, preventing rancidity and increasing storage stability.
Fosmax
They are stabilizers made from phosphate. Fosmax contributes to the sensory characteristics of the product, in addition to increasing water retention capacity, softness and juiciness, improving the final yield of the process.
T-Max
It acts as a tenderizer composed of high-performance enzymatic preparation. With adequate action time, it gives softness to the meat, whether it is beef, pork or poultry