Meat Ingredients

Showing all 4 results

• 
  

  Encapsulated Calcium Lactate

  Strength: 50%
  Application: Dry Meat Jerkeys, Formed Meat, Sausages
• 
  

  Encapsulated Citric Acid

  Strength: 60%, 72%
  Application: Meat balls, Meat Laofs, Sausages
• 
  

  Encapsulated Lactic Acid

  Strength: 50%
  Application: Dry Meat Jerkeys, Formed Meat, Sausages
• 
  

  Encapsulated Sodium Chloride

  Strength: 70%, 80%
  Application: Meat balls, Meat Laofs, Pizza crumbles