Meat Ingredients

Product categories

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
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