Meat

We provide products for the entire Food Industry

Texture Agents

They are formulations which improve the texture of the product by providing viscosity, gelling and stability without substantially modifying its other properties.

They are applied in cooked cold meats, minced meats products. Increasing its retention of liquid and fat, as well as to give it properties of cut and sliceability. Used in dry cold meats to give consistency and structure to these. Fresh products are also used to improve its cohesion and body.

  • CMC
  • Xantham Gum
  • Guar Gum
  • Tara Gum
  • Semi-refined & refined carrageenan (different gel strength)

Antioxidants

Formulated compound based on natural tocopherols of proven high efficiency, ideal for the preservation of fatty foods for their ability to prevent oxidation of fats and increase shelf life of the product.

    NATURAL ANTIOXIDANTS

    • NATOX 35%
    • NATOX 50%
    • NATOX 70%

    CHEMICAL ANTIOXIDANTS

    • TBHQ: Powder or oil solution at 5%
      • Pure in powder (99%) in bags
      • Oil suspension (5%, 10%, 20%) in drums

Phosphates

They are substances that fulfill an essential function in the different products as the rise or fall of pH, allowing the ideal emulsions in meat, to inject brine solution. Excellent line for cold meats.

PHOSPHATES LINE (ALL PHOSPHATES)

  • Granular sodium tripolyphosphate - Specially developed for brines
  • Many other phosphates for meat applications

Preservatives

They are substances of high effectiveness proven at low concentrations in applications against the biological agents that shorten the life of the food substantially. They are natural replacements of chemical preservatives that enhances the quality of the food, improves its taste.

  • HIS FUNGI MIX: Biological preservative based on natamycin. Prevents the development of fungi and yeasts on the surface.
  • HIS FUNGI MIX L: For liquid application.
  • NISIHIS: Biological preservative based on Nisin. Prevents Gram positive bacteria growth.

Natural Colorants

They are substances used as food additives to recover the color, lost after an industrial processing, to accentuate the original color or to give it a more attractive one. Natural dyes are those extracted from a plant, animal or mineral substance.

Based on natural raw materials, from the main producing markets of the world. Better stability, clean label, high performance, global trend in food.

Product Variety

Liposoluble and water soluble, in powder or liquid format, with different concentrations. Customization in the presentations from 1 kilo (2.2 pounds) to 25 kilos (55.11 pounds).

  • Carmine of cochineal
  • Bixin
  • Norbixin
  • Beta-carotene
  • Turmeric
  • Rocú
  • Paprika