Additives

Additives

Deli Spices offers a large variety of products and package size options. Below, please find following some of our top selling lines.
Your Deli Spices Representative / branch will be able to advise you on your requirements.

PRODUCT PRODUCT CODE SIZE DESCRIPTION
    CALAMARI / MEAT TENDERIZER 01016010 1 kg

    A tenderiser containing food enzymes for tenderizing meat or calamari.

    A tenderiser containing food enzymes for tenderizing meat or calamari.

    EXTRABIND 05003020
    05003250
       2 kg
    25 kg

    A blend of phosphates which aid the binding of meat and fish products by increasing the water binding and fat emulsifying capacity of the meat proteins.

    A blend of phosphates which aid the binding of meat and fish products by increasing the water binding and fat emulsifying capacity of the meat proteins.

    G.D.L. (Glucono-delta-lactone) 40023010 1 kg

    An additive for quick maturing and firming of dry sausages.

    An additive for quick maturing and firming of dry sausages.

    KEEP RED 03001010 1 kg

    A preservative for preventing bacterial growth and for preserving the red colour of fresh meat products during storage.

    A preservative for preventing bacterial growth and for preserving the red colour of fresh meat products during storage.

    POTASSIUM SORBATE POWDER 40009010 1 kg

    Potassium Sorbate (E202) in a powder form. A preservative that inhibits the growth of yeasts, moulds and certain bacteria commonly found in foods and beverages.

    Potassium Sorbate (E202) in a powder form. A preservative that inhibits the growth of yeasts, moulds and certain bacteria commonly found in foods and beverages.

    QUICK CURE 01001020
    01001250
    2 kg
    25 kg

    A nitrite and nitrate curing salt to preserve meat and stabilize the pink cured meat colour.

    A nitrite and nitrate curing salt to preserve meat and stabilize the pink cured meat colour.

    RӦTEX N 05013010 1 kg

    A reddening agent for rapid colour development in cooked and semi-cooked cured meat products.

    A reddening agent for rapid colour development in cooked and semi-cooked cured meat products.

    SAUSAGE STABILIZER 05005010 1 kg

    Preservative blend yielding benzoic acid to preserve and improve colour of fresh sausages and other fresh manufactured meat products seasoned by spices or seasoning(s) NOT already containing preservatives. Can also be used in sauces, marinades, pastes and uncured pates and spreads.

    Preservative blend yielding benzoic acid to preserve and improve colour of fresh sausages and other fresh manufactured meat products seasoned by spices or seasoning(s) NOT already containing preservatives. Can also be used in sauces, marinades, pastes and uncured pates and spreads.

    TENDERIND™ 01017030
    01017050
    3 kg
    5 kg

    A liquid to tenderize pork rinds for use in rind emulsion and help to limit bacterial growth in the rind emulsion. Also used to assist in easier peeling of skin from tripe and tongue.

    A liquid to tenderize pork rinds for use in rind emulsion and help to limit bacterial growth in the rind emulsion. Also used to assist in easier peeling of skin from tripe and tongue.

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