Grinstab Ñ 15
Stabilizing system based on gums and carboxymethylcellulose for the preparation of fat emulsions in a cold way. Dosage: 0,3-0,7 kg per 100 kg of raw material. For the production of ham, boiled, h/s, b/s, h/f. Protein fat emulsion - 1:25:25.
