Main Ingredients
Carnosic acid, tea polyphenols, sodium D-isoascorbate, etc.
Application Range
Ham, sausage
Technical Data
Light yellow to brownish yellow powder
Heat-resistant and stable, heat at 170°C for 16 hours, and the residual amount of active ingredients is >60%
Product Characteristics
Natural, clean label, high safety
It can effectively inhibit the fat oxidation of prepared meat products, stabilize and improve the color of meat products, and prolong their storage period
It can effectively delay lipid oxidation and rancidity, inhibit the bad flavor changes brought about by cured meat products during processing and storage, and endow meat products with a certain flavor
It can increase the color stability of stewed meat with sauce, and has a good color protection effect
It can effectively inhibit the oxidation of fat and protein in meat filling products, delay its discoloration, and inhibit the formation of bad flavor; at the same time, it has a certain antibacterial effect and delays the spoilage of meat products
Using Instructions
Add directly to the meat filling, chop and mix well
Dosage
0.1%～0.15%
主要用日化类产品
ZM-01 (for prepared meat products)
ZM-02 (for cured meat products)
ZM-03 (for marinated meat with soy sauce)