top of page

Meat Processing Ingredients

Our specially formulated phosphates using integrated compounds for use in spray brine, tumbling solutions and marinades for cooked and cured meat products will ensure you can deliver meat & sausage products that are crispy on  the outside, tender on the inside and always full of flavour. 

  • Ammonium Bicarbonate

  • Ascorbic Acid  

  • Calcium Lactate

  • Citric Acid  

  • Di Potassium Phosphate  

  • Disodium Diphosphate  

  • Guar Gum

  • Lactic Acid  

  • Potassium Chloride  

  • Potassium Nitrate

  • Potassium Sorbate 

  • Sodium Acid Pyro Phosphate

  • Sodium Ascorbate

  • Sodium Bicarbonate

  • Sodium Citrates

  • Sodium Erythorbate

  • Sodium Hexa Meta Phosphate

  • Sodium Lactate

  • Sodium Nitrate

  • Sodium Meta Bi Sulphite
  • Sodium Phosphate

  • Sodium Sulphite

  • Sodium Tri Poly Phosphate

  • Tapioca Starch/Flour

  • Tetra Sodium Diphosphate

  • Triphosphates

  • Tri Sodium Citrate

  • Xanthan Gum

bottom of page