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  • compensate disadvantages and "emptiness" of half-finished products;
  • unlike oleoresins, essential oils and other extracts, they have natural smell, taste and useful properties of spices and do not lose these properties during technological treatment;
  • their storage period is equal to three years in normal conditions;
  • are simple to use: on solid carriers (food additives, functional additives, sugar, salt), as emulsions and when direct inserting in the cutters, mixers, etc.;
  • spices compositions are easily combined;
  • unlike dry spices, the extracts are not microbiologically contaminated, not littered with excrements of warehouse vermin, are sterile and have bactericidal properties that prolong shelf life of the products, don't contain myco-toxins;
  • are only produced from high-quality spices;
  • are used all over the world, they are among high-quality products, are capable to improve quality of any meat products, enriching their smell, taste, giving them their own useful properties;
  • is a very complicated natural combination of a non-lipid fraction (volatile with hydrocarbons vapour; carbonyl compounds), together with a lipid fraction (fatty acids, sterols - provitamin D; tocopherols - vitamin Å and carotenoids - provitamin A, organophosphorus compounds, which have antioxidant activity), vitamin C and of B group, vitamin K - phylloquinone, waxes, organic acids, polyunsaturated fat acids and others.
  • ÑÎ2-extracts are not only exceptional in aroma and taste; they also contain physiologically active substances, positively influencing our organism in the century of synthetics and chemical additives.

Half-finished cut meat and meat-vegetable products made with subcritical ÑÎ2-extracts of spices are appreciably more fragrant. ÑÎ2- extracts eliminate little deficiencies of raw meat products that they may get during prolonged storage. The extracts improve microbiological parameters, aroma and taste of half-finished products. Replacing dry spices with subcritical ÑÎ2-extracts in raw products reduces micro flora concentration and stabilizes quality of products with storage. When manufacturing meat half-finished products, various methods of adding ÑÎ2- extracts are applied - both on solid carriers (salt, sugar, dry milk, phosphates, multipurpose additives) and on their own.

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