Coulorant

The stabilized red cells are used as a natural colour. This protein is perfect to improve the colour of meat products and to increase the meat perception. After cooking hams, a nice homogeneous meat colour will be reached, even when working with PSE meat.
With our new IRED you will reach an instant meat colour.applications: Liver Sausage/pâté, cooked sausages, cooked hams/loins, reconstructed hams, canned meat products, fermented sausages