Fixolor™ PK
Vinegar and flavoring blends
Price : 55.00 EUR ( Click here to check you member price ) Package : 500 gr/bottle
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Description

The first impression consumers have of any food is its color and thus color is of utmost importance. For example, fresh and cured meat color both depend on myoglobin.

Fixolor PK is a formulation of acerola, chard and vinegar powder as a natural alternative to nitrates / nitrites for boosting pink color and inhibiting Clostridium and Listeria in cured RTE meat products and fresh sausages. 

Application

Applications

Diagnosis

Dosage

Cured meat

Bologna, Frankfurters, Polish Sausage

Boost pink color and inhibit Clostridium and Listeria

0.25-0.5g/kg

Hams, Bacon (Precooked), Cured Poultry, Pastrami, Corned Beef

0.25-0.4g/kg

 

 

 

Key Benefits

- Boost pink color

- Inhibit Clostridium and Listeria

Extend shelf life

Clean-label

Regulation

Fixolor PK is used as natural flavoring. It is labelled as vinegar and vegetal extract (Chard, Acerola), which are approved as GRAS by the FDA, USA.