Food additive MIX powder kulin-33
|General description of the additive||The complex food additive "Constanta MIX" in the form of a powder was developed by LLC UK "Constanta" as a replacement for standard preservatives in food products.|
|Applications||It is used in meat processing (sausages, minced semi - finished products, delicacies, dough and semi - finished meat products, including dumplings, khinkali, pizza, etc. ), fish processing (minced p / f, salted and dried dry salted fish), as well as confectionery ( cookies, yeast - free baked goods, muffins, muffins, etc. ).|
|Structure||The additive contains no "heavy" preservatives or antibiotics, only microcrystalline cellulose (E460), iodized table salt, sodium acetate (E262), sodium citrate (E331), ascorbic acid (E300).|
|Product type||The appearance of the additive is a hygroscopic white crystalline powder without impurities and inclusions, the formation of easily crumbling lumps is possible.|
|Properties||The powder has a pronounced antimicrobial, anti - mold and antioxidant effect.|
|Application||The use of the additive is carried out according to the manufacturer's instructions. More detailed product data are given in the specification.
The dosage of application varies from 1 to 3 g per 1 kg of the components of the final product, including water, while remaining minimal in the total mass of the product, depending on the total contamination of the raw product.
|Release form||The additive is produced in stitched kraft bags made of paper and combined materials with a volume of 25 kg.
Samples are provided in 0.5 kg doy - pack bags.
|The practice of using the additive Constant MIX in powder||- improvement of microbiological indicators of minced chicken chilled in a tray in comparison with the flow indicators (control of the general microbial number \ KMAFAnM and E. coli) and obtaining + 20% to the shelf life compared to the flow product,
- when added to minced meat and dough when mixing components, the additive made it possible to reduce the microbiological contamination of the product and increase the elasticity of the dough during storage, prevent cracking and damage to the appearance of the finished product.