Blends to prevent of moisture migration in storage

V Protex Optimal

Wholesale price available upon request

V Protex Optimal

cooked sausage


cooked-smoked sausage

semi-smoked sausage

additive for strengthen consistency and  prevention of moisture migration at freezing

5-8 g for 1 kg mincemeat mass

ingredients: stabilizers (E407, E407a), thickeners (E412, E425, E415), acidity regulator (E327), maltodextrin, gelling agent (E508).