Active-Ingredient Preparations

Active-Ingredient Preparations

Mit den bewährten Wirkstoffpräparaten von KKS erhalten Sie eine breite Palette von Qualitätsprodukten, die für optimale Verarbeitbarkeit, Produktionssicherheit und Wirtschaftlichkeit stehen.

Die einfache und zugleich hoch wirkungsvolle Anwendung sorgt für beste Frische, Konsistenz und Optik Ihrer Wurst- und Fleischwaren, deren natürliche Eigenschaften dabei bestmöglich nutzbar gemacht werden.

Damit am Ende Produkte entstehen, die Ihren Kunden so richtig schmecken!

Weitere Informationen über Produkte oder individuelle Kundenlösungen erhalten Sie jederzeit durch unsere Fachberater.

Sprechen Sie uns an, wir sind gerne für Sie da!

polasol-500x600
Premium Selection

The highly effective preparations ensure that the natural characteristics of your products are put to the best outcome possible. The active ingredient premium selection is the result of decades of research, experience and constant elaboration and stands for optimum workability, production safety and cost- effectiveness. The selection comprises a variety of highly functional preparations for the pre-treatment and preservation of meat as well as for the production and colour development of raw cured and cooked cured meat products such as sausage and ham.

PROPIDIN

7 g per kg sausage mass
ART. NR. 4010

Preparation with starters for the maturation, colour stabilisation, flavouring and preservation of raw sausage. Propidin was the first raw sausage curing agent using starters and became a classic in the industry long ago

POLASOL 5000

5 g per kg mass
ART. NR. 3405

Cutting and binding agent with functional additives, which will come into action during processing. Cooking losses will be reduced. Causes a very good colour development and colour stabilisation

POLASOL DÖNER

25-35 g per kg mass
ART. NR. 40346

Functional compound for rotary spit kebab production. Most suitable for minced meat based on kebab (kiyma style) or köfte

POLASOL DÖNER SPEZIAL

25-30 g per kg mass
ART.NR. 40500

Functional compound for rotary spit kebab production. Most suitable for sliced meat based on kebab
(yaprak style)

PRODUKT 2000

3-5 g per kg meat and fat
ART. NR. 3100

Highly functional phosphate binder and cutting agent for all kinds of cooked sausage and cooked meat products

KOLATISOL 100

35 g per litre brine
ART. NR. 15539

Brine supplement and binding agent to highly improve juiciness of meat and product yield for cooked ham and other products

POULTRY 50

70 g per litre brine
ART. NR. 15556

Injection agent and liquid seasoning for poultry products. Improves flavour and product yield

KIBO-ZART

10-15 g per kg meat
ART. NR. 6250

Functional additive to improve tenderness and juiciness of meat

SUPERFRISCH R

3-5 g per kg mass
ART. NR. 3045

Preserving agent for all kinds of cooked sausage, which stabilizes the pH-value for a long time.
Superfrisch R is unflavoured, contains a reddening agent and can also be used for the pre-treatment of cutter meat

SUPERFRISCH DÖNER

3-5 g per kg mass
ART. NR. 3054

Preserving agent for all kinds of cooked sausage, which stabilizes the pH-value for a long time.
Superfrisch W is unflavoured and can be used for the pre-treatment of meat. Without reddening agent

EMULTIN GM 42

20-30 g per kg mass
ART. NR. 6092

Highly effective binding system for the restructuring of meat pieces

PROPICOLOR

0.5-2 g per kg sausage mass
ART. NR. 6235

Food colour „cochineal“

Cooked Cured Products

The cooked ham should be the butcher`s masterpiece. KKS-preparations and modern technology as well will reduce the risk in production immensely. Together with KKS-preparations each specialist will obtain ham of top quality: tender, juicy, soft and of best taste and consistency

KOLATIN Liquid

40-50 g per kg brine
ART.NR. 5500

Special combination without phosphate for all cooked cured products. Improves and stabilizes the curing colour, intensifies the meat flavour. The addition of a brine phosphate is recommended

KOLATISOL

100 g per kg brine
ART.NR. 5510

Special preparation for the production of first class cooked cured products like ham, cured middle and similar products. Kolatisol contains no phosphate. The addition of a brine phosphate is recommended

KOLATISOL-KS

40-60 g per kg brine
ART.NR. 5515

Preparation WITHOUT allergens for the production of cooked hams and other cooked cured products. Kolatisol-KS contains no phosphate. The addition of a brine phosphate is recommended

KOLATISOL-SZ

80-100 g per kg brine
ART.NR. 5520

Special preparation for the production of first class cooked cured products like ham, cured middle and similar products. Kolatisol-SZ contains no phosphate. The addition of a brine phosphate is recommended

KOLATSIOL-SZ
without reddening

80-100 g per kg brine
ART.NR. 5525

Injection agent especially for beef-, pork- and veal roasts, cutlets, steaks and knuckles to be grilled. Without phosphate and reddening effect. The addition of a brine phosphate is recommended

BRATEN-KOLATIN

50-60 g per kg brine
ART.NR. 5530

Liquid injection agent especially for beef-, pork- and veal roasts, cutlets, steaks and knuckles to be grilled. Without phosphate and reddening effect. The addition of a brine phosphate is recommended.

KOLATISOL-P

80-100 g per kg brine
ART.NR. 5535

Special preparation containing phosphate for the production of all kinds of cooked cured products. Reduces cooking losses

KOLATIN-P Liquid

40-60 g per kg brine
ART.NR. 5540

Liquid preparation for all kinds of cooked cured products. Improves and stabilizes the curing colour, intensifies the meat flavour and extends shelf life. Cooking losses will be reduced

KOLATIN-P EXTRA
Liquid

50-60 g per kg brine
ART.NR. 5541

Special preparation containing phosphate for the production of all kinds of cooked cured products. Improves and stabilizes the curing colour, intensifies the meat flavour and extends shelf life. Cooking losses will be reduced

pH-REGLER

15 g per kg brine
ART.NR. 5544

Different pH-values in meat pieces for the production of cooked cured products will be levelled out

KOLATISOL
EINLAGEFLEISCH

20 g per kg meat
ART.NR. 5546

Preparation with phosphate, reddening effect and flavour enhancer for the treatment of centre meat

KOLATISOL-PHF

75 g per kg brine
ART.NR. 5547

Injection agent with small phosphate content, with pH-levelling and preserving effect. Makes the final product more compact, sliceable but at the same time juicy and tender. Causes a fine and stable curing colour and reduces weight losses

KOLATISOL PREMIUM

75 g per kg prine
ART.NR. 5560

Premium preparation with phosphate and without glutamate for the injection of ham. The phosphate content is still enough to obtain first class products: compact, sliceable and on the other hand juicy and tender. Kolatisol Premium causes an even curing colour and intensifies the meat flavour. WITHOUT allergens

KIBOGEL

0-15 g per kg brine
3-5 g je kg meat core temperature 71-72 °C
ART.NR. 6230

Carragheen-containing brine supplement. For all kinds of cooked cured products with higher yields. Minimizes the dripping of the products in convenience packaging

KOLATIN EX

40 g per kg brine
ART.NR. 15010

Special injection agent with phosphate for the production of cooked cured products with higher yields. Effects a very good swelling of the meat proteins and renders the best possible sliceability

KOLATIN-E

40 g per kg brine
ART.NR. 15011

Phosphate containing injection agent for cooked cured products with higher yields. Effects a very good swelling of the meat proteins and renders the best possible sliceability

KOLATISOL SPEZIAL

50-60 g per kg brine
ART.NR. 15013

Special injection agent with phosphate for hams. The final products will be compact, sliceable, juicy and tender. Causes a good and even curing colour. Reduces weight losses. Without glutamate and allergens

KOLATIN E 65

65 g per kg brine
Kerntemperatur bei 71-72 °C
ART.NR. 15020

All-in-one injection agent with high- functional ingredients for the production of cooked cured products with high yields. Contains phosphate and carragheen

KOLATISOL PH

75 g per kg brine
ART.NR. 15025

Special injection agent with phosphate and pH-value regulator. Produces compact, sliceable, juicy and tender products. Causes a good and even curing colour and reduces weight losses

KOLATISOL SP-PF

85 g per kg brine
ART.NR. 15035

Injection agent with phosphate for cooked cured products. With pH-value regulator and preserving agents. Produces compact, sliceable, juicy and tender products. Causes a good and even curing colour and reduces weight losses

KOLATIN-SE
Liquid

20-40 g per kg brine
ART.NR. 15500

Liquid combination with a small phosphate content for all cooked cured products

KOLATISOL EX

60 g per kg brine
ART.NR. 15510

Special phosphate containing injection agent for cooked cured products with high yields. Causes a very good swelling of the meat proteins and grants the best possible sliceability

KOLATISOL-SN

80 g per kg brine
ART.NR. 15515

Injection agent with a very small content of phosphate, especially for the production of “Kasseler”. The products injected with Kolatisol-SN are mild, tender and of best consistency

KOLATISOL-KL

80-100 g per kg brine
ART.NR. 15520

Injection agent with a small content of phosphate for all cooked cured products. Improves and stabilizes the curing colour and intensifies the meat flavour

KOLATISOL-SE

40 g per kg brine
ART.NR. 15530

Injection agent with phosphate for all cooked cured products

KOLATISOL 20

50 g per kg brine
ART.NR. 15533

Special preparation with phosphate content sufficient enough to produce compact, sliceable, juicy and tender products. Causes a good and even curing colour

KOLATISOL 50 D

35-60 g per kg brine
Kerntemperatur bei 71-72 °C
ART.NR. 15547

All-in-one injection agent with high- functional ingredients for the production of cooked cured products with high yields. Contains phosphate and carragheen

KOLATISOL SZ-SM

100 g per kg brine
ART.NR. 40033

Injection agent without phosphate for all cooked cured products. Improves and stabilizes the curing colour, intensifies the meat flavour. The addition of a brine phosphate is recommended

KOLATISOL KL-SM

100-120 g per kg brine
ART.NR. 40044

Injection agent with a small phosphate content for all cooked cured products. Improves and stabilizes the curing colour. Intensifies the meat flavour

KOLATISOL-SP

50-60 g per kg brine
ART.NR. 40150

Special preparation for the production of cooked ham. Produces compact, sliceable, juicy and tender products. Causes a good and even curing colour. Reduces weight losses

Raw Cured Products

Specialists producing raw cured products know the manifold problems. KKS raw cured products take care of a fast curing and make the meat tender and aromatic. Raw hams cured with KKS products will give your products a stable colour and keep a long- term freshness.

KOLATIN

100-150 g per kg nitrite curing salt
30 g per kg brine
7 g per kg meat
ART.NR. 5010

Combination of additives with fine spicing for all raw cured products. For pickle- and shelf curing

KOLATIN-S

40 g per kg salt / salpeter
30 g per kg brine
5 g per kg meat
ART.NR. 5020

Combination of additives with fine spicing and salpeter (5.5 %) for all raw cured products. For pickle- and shelf curing

KOLATIN-R

80 g per nitrite curing salt
30 g per kg brine
5-7 g per kg meat
ART.NR. 5030

Combination of additives with fine spicing for all raw cured products. For pickle- and shelf curing

KOLATIN-RS

40 g per kg salt / salpeter
30 g per kg brine
5 g per kg meat
ART.NR. 5040

Combination of additives with fine spicing and salpeter (8 %) for all raw cured products. For pickle- and shelf curing

KOLATIN-RBO

80 g per kg nitrite curing salt
30 g per kg brine
5-7 g per kg meat
ART.NR. 5050

Combination of additives with fine spicing for raw cured products. For pickle- and shelf curing. Can also be used for the injection of raw cured products

KOLATIN RUSTIKAL

100 g per kg nitrite curing salt
30 g per kg brine
7-10 g per kg meat
ART.NR. 5060

Combination of additives with coarse spicing for raw cured products. For pickle- and shelf curing

KOLATIN-RSM

200 g per kg nitrite curing salt
30 g per kg brine
10 g per kg meat
ART.NR. 5065

Combination of additives with spicing and minerals for raw cured products. For pickle- and shelf curing

Brine Phosphate

The cooked ham should be the butcher`s masterpiece. KKS-preparations and modern technology as well can reduce the risk in production immensely. Together with KKS-preparations every specialist will obtain hams of top quality: tender, juicy, soft and of best taste and consistency

SPEZIAL AKTIV
without reddening

12-15 g per kg meat and fat
10-15 g per kg brine
ART.NR. 13100

Special brine phosphate for the production of cooked cured products

SPEZIAL EL Liquid

5-7 g per kg meat and fat
10-30 g per kg brine
ART.NR. 3110

Liquid brine phosphate for the production of cooked cured products

POLASOL-PL

3-5 g per kg mass
10-30 g per kg brine
ART.NR. 3429

Phosphate cuttering agent without reddening effect. Can be also used as a brine supplement for the production of cooked cured products

Phosphate Binder and Stabilizer

The quality of a cooked sausage is measured by the consumption of it: Colour, taste and juiciness have to be perfect. With KKS-preparations you will obtain the best possible emulsifying effects and solid binding in stuffing, within the range of ideal pH-values. KKS cuttering agents reduce cooking and smoking losses, grant for a quick and complete reddening effect and a perfect colouring and preservation. Meat- and spicing flavours will be activated.

PRODUKT 2000

3-5 g per kg meat and fat
ART.NR. 3100

Phosphate binder for all kinds of cooked sausage

PRODUKT 2000 MR

4-5 g per kg meat and fat
ART.NR. 3103

Phosphate binder for all kinds of cooked sausage. With reddening

PRODUKT 2000 Liquid

4-5 g per kg meat and fat
ART.NR. 3105

Liquid phosphate binder for all kinds of cooked sausage

POLASOL BLITZ 3000

3 g per kg mass
ART.NR. 3424

Binder with a strong reddening effect for all kinds of cooked sausage

POLASOL 5000

5 g per kg mass
ART.NR. 3404

Binder with functional additives, which will come into action during processing. Cooking losses will be reduced. Causes a very good colour development and colour stabilisation

POLASOL/P Liquid

5 g je per meat and fat
ART.NR. 3410

Liquid phosphate binder with additives for fast reddening, colour stabilisation, preservation and flavour enhancing. For all kinds of cooked sausage

POLASOL/PR

5 g per kg meat and fat
ART.NR. 3415

Phosphate binder with additives for fast reddening, colour stabilisation, preservation and flavour enhancing. For all kinds of cooked sausage

POLASOL/P2 Liquid

5-7 g per kg meat and fat
ART.NR. 3420

Liquid phosphate binder with additives for fast reddening, colour stabilisation, preservation and flavour enhancing. For all kinds of cooked sausage

POLASOL/P flüssig
without reddening

4-5 g per kg meat and fat
ART.NR. 3430

Phosphate binder with flavour enhancer and preservation for the stuffing of cooked sausage

POLASOL/P
without reddening

4-5 g per kg meat and fat
ART.NR. 3432

Phosphate binder for the colour stabilisation, preservation and flavour enhancing of all kinds of cooked sausages

BLITZ ROT/P

5 g per kg meat and fat
ART.NR. 3440

Phosphate binder with additives for fast reddening and preservation, specially for small sausages in express cooking devices

BLITZ ROT/P Liquid

5 g per kg meat and fat
ART.NR. 3450

Liquid phosphate binder with additives for fast reddening and preservation, specially for small sausages in express cooking devices

SPEZIAL/P
without reddening

4-5 g per kg meat and fat
ART.NR. 3460

Phosphate binder with emulsifier for all kinds of cooked sausage. Reduces cooking losses

SPEZIAL/PR

5-6 g per kg meat and fat
ART.NR. 3470

Phosphate binder with emulsifier and intensive reddening effects by means of encapsulated additives. For all kinds of cooked sausage

SPEZIAL/PR2

5-6 g per kg meat and fat
ART.NR. 3475

Phosphate binder with reddening effect. For all kinds of cooked sausage

POLASOL BOND MR

5 g per kg meat and fat
ART.NR. 3550

Binder-combination with little phosphate. With preservation and colouring agents

POLASOL BOND OR

5 g per kg meat and fat
ART.NR. 3560

Binder-combination with little phosphate. With preservation

Citrate Binder and Stabilizer

The quality of a cooked sausage is measured by the consumption of it: Colour, taste and juiciness have to be perfect. With KKS-preparations you will obtain the best possible emulsifying effects and solid binding in stuffing, within the range of ideal pH-values. KKS cuttering agents reduce cooking and smoking losses, grant for a quick and complete reddening effect and a perfect colouring and preservation. Meat- and spicing flavours will be activated

POLASOL/C

3 g per kg meat and fat
ART.NR. 3010

Citrate binder for all kinds of cooked sausage

POLASOL/C Liquid

5 g per kg meat and fat
ART.NR. 3300

Liquid binder agent with special additives for a quick reddening, colour stabilisation, preservation and flavour enhancing for all kinds of cooked sausage

POLASOL/C PLUS Liquid

5 g per kg meat and fat
ART.NR. 3301

Liquid binder agent with special additives for a quick reddening, colour stabilisation, preservation and flavour enhancing for all kinds of cooked sausage

POLASOL/C Liquid
without reddening

4-5 g per kg meat and fat
ART.NR. 3310

Citrate binder with flavour enhancer and preserving effect for all cooked sausage produced with salt

SPEZIAL/C

4-5 g per kg meat and fat
ART.NR. 3340

Citrate binder with emulsifier for all kinds of cooked sausage. Reduces cooking losses

RÖSTOSIN

5 g per kg meat and fat
ART.NR. 3360

Product with browning effect. Citrate, emulsifier and preserving agent, specially for fine, boiled fryers

SPEZIAL/E

4-5 g per kg meat and fat
ART.NR. 13460

Citrate binder with emulsifier and a small portion of phosphate for all kinds of cooked sausage

SPEZIAL/ER

5-6 g per kg meat and fat
ART.NR. 13470

Citrate binder with emulsifier, intensive reddening effect and a small portion of phosphate for all kinds of cooked sausage

Preservation

The quality of a cooked sausage is measured by the consumption of it: Colour, taste and juiciness have to be perfect. With KKS-preparations you will obtain the best possible emulsifying effects and solid binding in stuffing, within the range of ideal pH-values. KKS cuttering agents reduce cooking and smoking losses, grant for a quick and complete reddening effect and a perfect colouring and preservation. Meat- and spicing flavours will be activated.

SUPERFRISCH

3-5 g per kg meat and fat 20 g per liter brine
10 g per liter water
ART.NR. 3030

Preserving agent with reddening effect for all kinds of cooked sausage. Very well suited for the pre-treatment and preservation of cutter meat. Can also be used as a brine supplement, for canned sausages, for the production of jellies and the treatment of casings

SUPERFRISCH M2

5-7 g per kg meat and fat 20-25 g per liter brine
10-15 g per Liter water
ART.NR. 3040

Preserving agent with reddening effect for all kinds of cooked sausage. Very well suited for the pre-treatment and preservation of cutter meat. Can also be used as a brine supplement, for canned sausages, for the production of jellies and the treatment of casings

SUPERFRISCH W

3-5 g per kg mass
ART.NR. 3035

Preserving agent for all kinds of cooked sausage, which stabilizes the pH-value of the meat for a long time. Superfrisch W is tasteless and can be used for the pre-curing of meat (without reddening effect)

SUPERFRISCH R

3-5 g per kg mass
ART.NR. 3045

Preservering agent for all kinds of cooked sausage, which stabilizes the pH-value for a long time. Superfrisch R is tasteless and contains a reddening effect and can also be used for the pre-treatment of cutter meat

SUPERFRISCH RBK

2 g per kg mass (raw- and cooked sausages)
4 g per kg spiced brine
10 g for raw rinds
ART.NR. 3051

Preserving agent for raw- and cooked sausages (cooked ham). Suppresses bacteria growth. Superfrisch RBK improves the redening, stabilizes the colour and enhances the flavour. For the production of liver sausage Superfrisch RBK can be used as emulsifier

SUPERFRISCH FL

1 g per kg Masse (cooked sausages)
2 g per kg meat and fat (cooked- and raw sausages)
4 g per kg brine
ART.NR. 6160

Liquid preparation for the preservation, colour stabilisation and flavour rounding of sausage and meat products. Extends the shelf life and stabilizes the pH-value

Emulsifiers

The quality of a cooked sausage is measured by the consumption of it: Colour, taste and juiciness have to be perfect. With KKS-preparations you will obtain the best possible emulsifying effects and solid binding in stuffing, within the range of ideal pH-values. KKS cuttering agents reduce cooking and smoking losses, grant for a quick and complete reddening effect and a perfect colouring and preservation. Meat- and spicing flavours will be activated

KIBOLAN M

15 g per kg mass
ART.NR. 3525

Binder for the production of Döner

ANTIFETTIN-EXTRA

5 g per kg sausage mass
ART.NR. 6010

Special emulsifier for fine and coarse liver sausage and pastry as well. Avoids the separation of jelly and fat by far. Makes liver sausage more digestive and reduces cooking losses

ANTIFETTIN-BL

5-6 g per kg sausage mass
ART.NR. 6020

Emulsifier for cooked sausage like liver sausage, liver pastry and spreadable raw sausage

ANTIFETTIN-BR

5 g per kg sausage mass
ART.NR. 6030

Emulsifier for all kind of cooked sausage. Homogenises meat and fat. Avoids the separation of jelly and fat by far. Reduces cooking losses

ANTIFETTIN SM

5 g per kg meat and fat
ART.NR. 6031

Emulsifier for cooked sausage and fryers

EMULTIN-AE PLUS

3-5 g per kg mass
1:15:15 in fat emulsions
ART.NR. 6080

Special preparation for the production of fat emulsions. Reduces dripping losses with cooked sausage in convenience packaging

STREICHMETT-SF

2-5 g per kg sausage mass
ART.NR. 6240

Special preparation to improve the spreadability of minced sausage. Reduces and stabilizes cooking losses concerning stuffing for cooked sausage

Colour Development

KKS additives for the colour development of meat products are well elaborated preparations to keep the colour of cooked sausage, raw sausage and canned food for a long time stable and in good shape. They also contribute to modern processing

BLITZ-ROT

1 g per kg meat and fat
ART.NR. 3500

Additive for the fast reddening and preservation of small sausages and Bologna in express cooking devices

RX 22 SPEZIAL

1 g per kg sausage mass
ART.NR. 3510

Additive for intensive reddening and colour stabilisation of cooked sausage, raw sausage and canned food

RX 22

2 g per kg meat and fat
ART.NR. 3520

Additive for the reddening of cooked sausage, raw sausage and canned food

PÖKELSTABILISATOR

5 g per litre brine
1 g per kg meat
ART.NO. 3521

Additive for an improved reddening of cooked sausage and cured products. Stabilizes the colour of cooked sausage

Additives for Raw Sausage

KKS preparations for raw sausage together with apt processing means will minimize the risks in the production of raw sausage. KKS preparations are a result of decades of experience and constant elaboration. They contribute in making the production of raw sausage safe and will ensure product quality

PROPIDIN 2000

5 g per kg raw sausage mass
ART.NO. 4005

Preparation with starters for the maturation, colour stabilisation, flavouring and preservation of raw sausage

PROPIDIN

7 g per kg sausage mass
ART.NO. 4010

Preparation with starters for the maturation, colour stabilisation, flavouring and preservation of raw sausage

PROPIDIN-S

7 g per kg sausage mass
ART.NO. 4020

Preparation with starters and salpeter (4%) for the maturation, colour stabilisation, flavouring and preservation of raw sausage

SAL METT
without spicing

7 g per kg sausage mass
ART.NO. 4110

Preparation for the maturation, colour stabilisation, flavouring and preservation of raw sausage

Sal METT ER
without spicing

10 g per kg sausage mass
ART.NO. 4130

Preparation like SAL METT, but with emulsifier, which delays the drying and thus reduces drying losses

BLITZ SAL METT EXTRA
without spicing

27 g per kg sausage mass
ART.NO. 4210

Special preparation on a gdl-basis (gdl-reduced) for the fast maturation, reddening and flavouring of sliceable raw sausage. By means of special sugar combinations the raw sausage gains a tender, well balanced taste

BLITZ SAL METT
without spicing

10 g per kg sausage mass
ART.NO. 4230

Preparation on a gdl-basis for the fast maturation, reddening and flavouring of sliceable raw sausage

Special Preparations

KKS special preparations are different creations to make all kinds of sausage, cooked cured products, raw cured products and meat products unique. They support everyday process and make life easier when producing sausage and all kinds of meat products

POLASOL-BLUT

10 g per kg blood
ART.NR. 6100

Preparation to avoid the coagulation of beef- and pork blood

POLASOL-BLUT Liquid

5 g per kg sausage mass
ART.NR. 6110

Liquid preparation for the intensive reddening of blood pudding. Easy to process – ideal force

WEICHIN-SZ

20 g per litre water (tongues)
30 g per litre water (rind)
3 g per litre water (cooked sausage) 100 g per litre water (curing device) 100 g per kg brine (3%) for the dipping of small sausages
ART.NO. 6120

Preparation to water rinds, to separate mucous membranes of beef- and pork tongues and to refine cooked meat. Avoids bacteria growth and is thus suitable to rinse curing devices too. Can also be used for the dipping of small sausages in natural casings. Causes a long-term freshness

WEICHIN-SZ 2

30 g per litre water (tongues)
40 g per litre water (rind)
5 g per litre water (cooked sausage) 150 g per litre water (curing device) 120 g per kg brine (3%) for the dipping of small sausages
ART.NO. 6125

Preparation to water rinds, to separate mucous membranes of beef- and pork tongues and to refine cooked meat. Reduces cooking losses. Avoids bacteria growth and is thus suitable to rinse curing devices too. Can also be used for the dipping of small sausages in natural casings. Causes a long-term freshness

GEGENBOMBAGE

5-7 g per kg content
ART.NR. 6130

Preparation to avoid blowers of canned sausage, meat and soups. Acts against bacterial degradation within the cans and therefore gives more production safety

GL 15

5 g per kg liver
ART.NR. 6140

Preparation against the bitter taste of fresh or frozen liver. Eliminates the typical freezing flavour and gives the sausage a better taste

RX 3

Up to 10 g per kg meat and fat (cooked sausage)
Up to 20 g per kg meat and fat (raw sausage)
Up to 50 g per litre brine
(cooked cured products)
ART.NO. 6150

Combination of sugars (lactose) for cooked sausage, raw sausage and cured products. Optimizes taste, consistency, colour, juiciness and swelling of meat products

RX 4

10 g per kg mass
ART.NR. 6155

Combination of sugars (without lactose) for cured products and cooked sausage

RX 5

4-10 g per kg mass
10-20 g per kg brine
ART.NO. 6159

Combination of sugars (dextrose) for cured products and cooked sausage

DARM-AKTIV/K

1 litre on 2 litre of water
ART.NO. 6170

Preparation for the surface treatment of raw sausage and raw ham. Avoids by far the growth of mould without affecting taste and colour of the meat products

KEIM-MINUS

1 litre on 2 litre of water
ART.NO. 6175

Special preparation for the surface treatment of meat products. Delays the growth of bacteria and mould without affecting the taste and colour of the meat products (fryers packed in vacuum)

DARM-AKTIV

1 litre on 10 litre of water
ART.NO. 6180

Preparation for the treatment of natural and artificial casings. Makes the casings more porous and keeps them dry

ASPIKPULVER GOLD

150 g per litre liquid
ART.NR. 6191

For the production of sliceable jellies and meat products in jelly. Can also be used for decoration, gelation and icing purposes

ASPIKPULVER SILBER

150-170 g per litre liquid
ART.NR. 6192

For the production of sliceable jellies and meat products in jelly

KIBOLAN-AS

200 g per litre water
ART.NR. 6200

For the production of sliceable jellies and meat products in jelly. Can also be used for decoration, gelation and icing purposes

POLASOL/P KÜCHE

5 g per kg mass and flour
ART.NR. 6220

Phosphate preparation for hotel kitchens and at home. Makes potato dumplings, pancakes, pastries and scrambled eggs much more fluffy. Improves taste and preservation

KIBO-ZART

10-25 g according to usage
ART.NR. 6250

Functional additives to improve tenderness and juiciness of meat pieces

SAUCENZAUBER

Mix 250 g of water, 80 °C with 100 g stabilizer and 300-600 g Ketchup or mustard and let cool down
ART.NO. 6256

Stabilizer for sliceable, cold sauces which will be used as centre meat in cooked sausage products

KIBO-SOFT

10-15 g per kg sausage mass
ART.NR. 7517

Preparation to improve the spreadability of raw sausage

ZUCKER-COULEUR

ART.NR. 6210

Food colour

PROPICOLOR RW 4

0,5-2 g per kg sausage mass
ART.NR. 6233

Intensive food colour „cochineal“, specially for raw- and cooked sausage

PROPICOLOR

0,5-2 g per kg sausage mass
ART.NR. 6235

Food colour „cochineal“

Sie wollen weitere Informationen?

KKS KARL KONRAD GmbH & Co. KG
Marnheimer Str. 81–83
D–67292 Kirchheimbolanden
Telefon: + 49 (0) 6352 – 40199-90
Telefax: + 49 (0) 6352 – 40199-23
info@kks-geschmack.de

IFS-FOOD