PH Liquid Extract and Bufferphosphate 60152
The basis of a large number of meat products.
Our products have been used for a period of 35 years in a number of manufacturing processes, especially those involving cooked shoulder ham and ham.
The interest in PH Liquid Extract as a buffer is still on the increase as a result of its unique characteristics in combination with bufferphosphate 60152, especially for heated products such as heated cutter meats and liver products.
PH Liquid Extract has also proved a success as a buffer for salami line products. When used together with starter cultures, it results in a rapid reduction in pH (down to 5.2 - 5.4 within 18 hours).
Over the last 35 years, the PH Liquid organization and its associated companies in the meat products industry have also developed a number of unique premixes, including the following:
- Red Star Dry Binder 60150
for line production of salami
- Red Star Pickle Binder 60153
for farmhouse ham products
- Red Star Pickle Binder 60157
for industrial line production of cooked ham
- A range of gelatin products in blocks and granules to be used as a dipping agent for salami or as film
protection against dehydratation
- Premixed carrageens as additives to pickle for cooked ham
products and cutterproducts: 0,3%
Home | Introduction
| Company strategy | New
Technologic and Economical Meat Systems
PH Liquid Extract | Bufferphosphaten
| pH Advantages | Gela
Liquid | Other products | Expected
Curing products | Curing
of ham | New selling & production
system | Quality | Buffer
codes | Buffer codes vacuum packaging
Bufferprocess cooked hams |
Buffer Liver preparations |
Buffer Cooked sausages | Salami
products | Buffering systems for
salami | Buffer Salami products