Complex food additives for production of cooked sausages (including «Extra» type)

Due to the environmental degradation, growth of stress for the human and other unfavorable factors it is really important nowadays to increase quality, safety and remedial and prophylactic properties of meat products.

One of the main ways to choose food additives and ingredients included in the meat product formulas is to use natural substances which not only impact the functional and technological properties of the raw materials but also have high biological and physiological activity for the human body.

Technologists of EKOtrade Company have developed a range of complex additives for cooked sausages production particularly with the view to improve functional and technological properties of sausage products.

As of today a new grade of sausage products called “Extra” has been introduced in the territory of the Republic of Belarus. Sausages of this grade pertain to traditional assortment, and often they are manufactured under old recipes known from the previous century. Higher quality meat is used for the production of Extra grade; first category subproducts (only the tongue, hearth, brain) may be used, but not more than 30%. Especially for this grade specialists of EKOtrade Company have developed complex food additives called “EKO kombi Smak” which contribute to improving the taste qualities of such products.