Encapsulated Lactic Acid
Strength: 50%
Application: Dry Meat Jerkeys, Formed Meat, Sausages
Encapsulated Calcium Lactate
Strength: 50%
Application: Dry Meat Jerkeys, Formed Meat, Sausages
Encapsulated Sodium Chloride
Strength: 70%, 80%
Application: Meat balls, Meat Laofs, Pizza crumbles