Additives & Spices Additives & Spices

It is all a matter of taste

Optimal appearance, high quality and excellent taste, exactly the criteria that helps customers decide to buy their products.

Scalded sausage products

AUSTROSOL for sausage paste, additive

  • Additive combination for all non-reddened products 
  • In spite of the low application quantity it gives the product an ideal bite
  • Also suitable for use in meat loaves and pork sausages 
  • Insert into the raw material at the start of the cutting process
 
 

AUSTROSOL with phosphate for sausage paste

  • Additive combination for all reddened products
  • Add the low application quantity to the product right at the start
  • Fresh red colour and very durable cutting surface
  • Supports the natural colour stability in the end product
  • Gives the sausage a natural texture / bite
 
 

Suhner 100

  • Beige powder, neutral in taste
  • For all types of boiled sausage products
  • For producing boiled sausages without phosphate
  • To control the amount of liquid in packed products
  • Better shelf life of the end product

  • Less weight loss in the products

     

 
 

Vitarot-extra

  • Supports reddening in scalded sausage products
  • Prevents the oxidation of the fat in scalded sausages
  • Apply at the start of the cutting process
 
 

Additive for rind production

  • Emulsifies the pork-cutting fat
  • Prevents the oxidation of the pork-cutting fat during storage
  • Makes the rind smooth and soft
  • Apply to the rind at the start
 
 

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