Additives

Code	Pack Size	Description	Product profile	Recommended Dosage
PT011	1kg	Monosodium Glutamate (MSG)	Used as a flavour enhancer in all savoury dishes.	Use as required
PT008	2kg	Sausage Fresh Stabilser.	This product is used in fresh and processed meat products to enhance the shelf-life and red colour. It also retards rancidity.	Add 2grams per Kg finished product.
FP016D	25Kg	Meat Tenderizer	Contains enzyme and used as a tenderiser for meat products	5g to 20g per Kg of meat
PT074	5Kg	Tenderind Liquid	Contains enzyme and used as a tenderiser for meat products	Mix 5Kg with 75Lt water. Soak 30Kg rind in solution for 15-24 hours
PT004D	25kg	Chip White	Used to retard the browning of potato and other vegetables. Also can be used as a preservative in fresh meat products	10g Per Litre water for vegetable. For preservation of meat use at 0.045% on finished product weight
PT006	1kg	Supercure	It is a pink salt/curing agent and a preservative responsible for the formation of the characteristic pink colour in cured products / processed meat products.	2-3g per kg finished product
PT006C	1kg	Prague Powder	It is a pink salt/curing agent and a preservative responsible for the formation of the characteristic pink colour in cured products / processed meat products.	2-3g per kg finished product.
PT009A	2kg	White Crystals	Used as a preservative in fresh meat products.	0.045% on finished product weight.
PT021	1kg	Potassium Sorbate	Used as a preservative in marinades, sauces & biltong. Mould inhibitor.	0.02% on finished product weight
PT002	2kg	Meat phos	Acts as a binder by extracting protein and thereby aiding in binding. Contributes to good textural properties in meat products	4-6 grams per kg lean meat
TR031	25kg	Sodium Tripolyphosphate	Acts as a binder by extracting protein and thereby aiding in binding. Contributes to good textural properties in meat products	4-6 grams per kg lean meat