Grinstab Ñ 100
Stabilization system based on carrageenan for h/s, b/s, smoked sausages, ham and smoked products. It allows to reduce the cost of the finished product, it increases the output, it reduces the syneresis during the storage and it gives a dense structure to the finished product. Dosage: 0,3-2,5 kg per 100 l of brine in the production of delicacy products.
