Preparations keeping the freshness and stabilising the colour of meat products. They contain encapsulated sodium ascorbate, citrus fruit extracts, malpighia glabra, rosemary, and green tea extracts (of strong antioxidising properties). The technologically advanced recipe helps demonstrate the synergetic interaction of natural antioxidants with sodium ascorbate. Apart from preventing fat and muscle colourant oxidation processes, the CITRODAN and CITROMIX preparations display antimicrobiological activity against bacteria, mould and yeast.
Recommended dosage: 1-4g/kg of finished product.