![](https://phslifesciences.com/wp-content/uploads/2022/07/Meat-Ingredients-1-309x159.jpg)
Encapsulated Citric Acid
Strength: 60%, 72%
Application: Meat balls, Meat Laofs, Sausages
![](https://phslifesciences.com/wp-content/uploads/2022/07/Meat-Ingredients-1-309x159.jpg)
Encapsulated Lactic Acid
Strength: 50%
Application: Dry Meat Jerkeys, Formed Meat, Sausages
![](https://phslifesciences.com/wp-content/uploads/2022/07/Meat-Ingredients-1-309x159.jpg)
Encapsulated Calcium Lactate
Strength: 50%
Application: Dry Meat Jerkeys, Formed Meat, Sausages