Sausages Additives

TG Prolink B

Improves texture, better“bite”and“knack”

Improves water retention, more juicy products

Improves elasticity, better chewiness

Improves slice-ability and reduce slicing losses

Improves product quality and cost-effective

Prolink LQD

Improves texture, better“bite”and“knack”

Improves water retention, more juicy products

Improves elasticity, better chewiness

Improves slice-ability and reduces slicing losses

Improves product quality and cost-effective

Acefiber

High water holding capacity (WHC), in both cold and hot water conditions

Superior water control, no spongy behavior

Thermocoagulation and thermostability

Stable in acid, neutral, and alkaline pH conditions

Excellent film-forming properties, cryoprotective effect, and fat absorption

Improves production yield