{"id":20450,"date":"2019-06-11T15:06:49","date_gmt":"2019-06-11T13:06:49","guid":{"rendered":"https:\/\/kks-geschmack.com\/?page_id=20450"},"modified":"2025-11-11T16:01:57","modified_gmt":"2025-11-11T15:01:57","slug":"active-ingredient-preparations","status":"publish","type":"page","link":"https:\/\/kks-geschmack.com\/en\/active-ingredient-preparations\/","title":{"rendered":"Active-Ingredient Preparations"},"content":{"rendered":"
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\u00a0Active-Ingredient Preparations<\/span><\/h3>\n<\/div>[vc_empty_space height=\"20px\"]<\/div><\/div><\/div><\/div><\/section>
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Active-Ingredient Preparations<\/h1>\n[vc_empty_space height=\"20px\"]<\/div><\/div><\/div><\/div><\/section>
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Mit den bew\u00e4hrten Wirkstoffpr\u00e4paraten von KKS erhalten Sie eine breite Palette von Qualit\u00e4tsprodukten, die f\u00fcr optimale Verarbeitbarkeit, Produktionssicherheit und Wirtschaftlichkeit stehen.<\/h4>\n[vc_empty_space height=\"20px\"]

Die einfache und zugleich hoch wirkungsvolle Anwendung sorgt f\u00fcr beste Frische, Konsistenz und Optik Ihrer Wurst- und Fleischwaren, deren nat\u00fcrliche Eigenschaften dabei bestm\u00f6glich nutzbar gemacht werden.<\/h4>\n[vc_empty_space height=\"20px\"]

Damit am Ende Produkte entstehen, die Ihren Kunden so richtig schmecken!<\/h4>\n

<\/h4>\n[vc_empty_space height=\"20px\"]

Weitere Informationen \u00fcber Produkte oder individuelle Kundenl\u00f6sungen erhalten Sie jederzeit durch unsere Fachberater.<\/h4>\n[vc_empty_space height=\"20px\"]

Sprechen Sie uns an, wir sind gerne f\u00fcr Sie da!<\/h4>\n<\/div><\/div>
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Premium Selection<\/h6>\n

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.<\/h4>\n[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

PROPIDIN<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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7 g per kg sausage mass
\nART. NR. 4010<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL 5000<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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5 g per kg mass
\nART. NR. 3405<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL D\u00d6NER<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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25-35 g per kg mass
\nART. NR. 40346<\/h4>\n

Functional compound for rotary spit kebab production. Most suitable for minced meat based on kebab (kiyma style) or ko\u0308fte<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL D\u00d6NER SPEZIAL<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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25-30 g per kg mass
\nART.NR. 40500<\/h4>\n

Functional compound for rotary spit kebab production. Most suitable for sliced meat based on kebab
\n(yaprak style)<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

PRODUKT 2000
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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3-5 g per kg meat and fat
\nART. NR. 3100<\/h4>\n

Highly functional phosphate binder and cutting agent for all kinds of cooked sausage and cooked meat products<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL 100<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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35 g per litre brine
\nART. NR. 15539<\/h4>\n

Brine supplement and binding agent to highly improve juiciness of meat and product yield for cooked ham and other products<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POULTRY 50<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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70 g per litre brine
\nART. NR. 15556<\/h4>\n

Injection agent and liquid seasoning for poultry products. Improves flavour and product yield<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KIBO-ZART<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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10-15 g per kg meat
\nART. NR. 6250<\/h4>\n

Functional additive to improve tenderness and juiciness of meat<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

SUPERFRISCH R
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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3-5 g per kg mass
\nART. NR. 3045<\/h4>\n

Preserving agent for all kinds of cooked sausage, which stabilizes the pH-value for a long time.
\nSuperfrisch R is unflavoured, contains a reddening agent and can also be used for the pre-treatment of cutter meat<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SUPERFRISCH D\u00d6NER<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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3-5 g per kg mass
\nART. NR. 3054<\/h4>\n

Preserving agent for all kinds of cooked sausage, which stabilizes the pH-value for a long time.
\nSuperfrisch W is unflavoured and can be used for the pre-treatment of meat. Without reddening agent<\/p>\n<\/div><\/div><\/div><\/div><\/div>

EMULTIN GM 42<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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20-30 g per kg mass
\nART. NR. 6092<\/h4>\n

Highly effective binding system for the restructuring of meat pieces<\/p>\n<\/div><\/div><\/div><\/div><\/div>

PROPICOLOR<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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0.5-2 g per kg sausage mass
\nART. NR. 6235<\/h4>\n

Food colour \u201ecochineal\u201c<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

[vc_empty_space height=\"10px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
Cooked Cured Products<\/h6>\n

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<\/h4>\n[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

KOLATIN Liquid
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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40-50 g per kg brine
\nART.NR. 5500<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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100 g per kg brine
\nART.NR. 5510<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL-KS<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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40-60 g per kg brine
\nART.NR. 5515<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL-SZ<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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80-100 g per kg brine
\nART.NR. 5520<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

KOLATSIOL-SZ
\nwithout reddening
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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80-100 g per kg brine
\nART.NR. 5525<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BRATEN-KOLATIN<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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50-60 g per kg brine
\nART.NR. 5530<\/h4>\n

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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL-P<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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80-100 g per kg brine
\nART.NR. 5535<\/h4>\n

Special preparation containing phosphate for the production of all kinds of cooked cured products. Reduces cooking losses<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATIN-P Liquid<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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40-60 g per kg brine
\nART.NR. 5540<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

KOLATIN-P EXTRA
\nLiquid
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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50-60 g per kg brine
\nART.NR. 5541<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

pH-REGLER<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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15 g per kg brine
\nART.NR. 5544<\/h4>\n

Different pH-values in meat pieces for the production of cooked cured products will be levelled out<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL
\nEINLAGEFLEISCH<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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20 g per kg meat
\nART.NR. 5546<\/h4>\n

Preparation with phosphate, reddening effect and flavour enhancer for the treatment of centre meat<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL-PHF<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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75 g per kg brine
\nART.NR. 5547<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

KOLATISOL PREMIUM
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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75 g per kg prine
\nART.NR. 5560<\/h4>\n

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<\/strong> allergens<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KIBOGEL <\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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0-15 g per kg brine
\n3-5 g je kg meat core temperature 71-72 \u00b0C
\nART.NR. 6230<\/h4>\n

Carragheen-containing brine supplement. For all kinds of cooked cured products with higher yields. Minimizes the dripping of the products in convenience packaging<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATIN EX<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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40 g per kg brine
\nART.NR. 15010<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATIN-E<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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40 g per kg brine
\nART.NR. 15011<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

KOLATISOL SPEZIAL
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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50-60 g per kg brine
\nART.NR. 15013<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATIN E 65<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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65 g per kg brine
\nKerntemperatur bei 71-72 \u00b0C
\nART.NR. 15020<\/h4>\n

All-in-one injection agent with high- functional ingredients for the production of cooked cured products with high yields. Contains phosphate and carragheen<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL PH<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

75 g per kg brine
\nART.NR. 15025<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL SP-PF<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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85 g per kg brine
\nART.NR. 15035<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

KOLATIN-SE
\nLiquid
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

20-40 g per kg brine
\nART.NR. 15500<\/h4>\n

Liquid combination with a small phosphate content for all cooked cured products<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL EX<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

60 g per kg brine
\nART.NR. 15510<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL-SN<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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80 g per kg brine
\nART.NR. 15515<\/h4>\n

Injection agent with a very small content of phosphate, especially for the production of \u201cKasseler\u201d. The products injected with Kolatisol-SN are mild, tender and of best consistency<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL-KL<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

80-100 g per kg brine
\nART.NR. 15520<\/h4>\n

Injection agent with a small content of phosphate for all cooked cured products. Improves and stabilizes the curing colour and intensifies the meat flavour<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

KOLATISOL-SE
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

40 g per kg brine
\nART.NR. 15530<\/h4>\n

Injection agent with phosphate for all cooked cured products<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL 20<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

50 g per kg brine
\nART.NR. 15533<\/h4>\n

Special preparation with phosphate content sufficient enough to produce compact, sliceable, juicy and tender products. Causes a good and even curing colour<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL 50 D<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
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35-60 g per kg brine
\nKerntemperatur bei 71-72 \u00b0C
\nART.NR. 15547<\/h4>\n

All-in-one injection agent with high- functional ingredients for the production of cooked cured products with high yields. Contains phosphate and carragheen<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL SZ-SM<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

100 g per kg brine
\nART.NR. 40033<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

KOLATISOL KL-SM
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

100-120 g per kg brine
\nART.NR. 40044<\/h4>\n

Injection agent with a small phosphate content for all cooked cured products. Improves and stabilizes the curing colour. Intensifies the meat flavour<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATISOL-SP<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

50-60 g per kg brine
\nART.NR. 40150<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

[vc_empty_space height=\"15px\"]<\/div><\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
[vc_empty_space height=\"10px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
Raw Cured Products<\/h6>\n

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.<\/h4>\n[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

KOLATIN
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

100-150 g per kg nitrite curing salt
\n30 g per kg brine
\n7 g per kg meat
\nART.NR. 5010<\/h4>\n

Combination of additives with fine spicing for all raw cured products. For pickle- and shelf curing<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATIN-S<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

40 g per kg salt \/ salpeter
\n30 g per kg brine
\n5 g per kg meat
\nART.NR. 5020<\/h4>\n

Combination of additives with fine spicing and salpeter (5.5 %) for all raw cured products. For pickle- and shelf curing<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATIN-R<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

80 g per nitrite curing salt
\n30 g per kg brine
\n5-7 g per kg meat
\nART.NR. 5030<\/h4>\n

Combination of additives with fine spicing for all raw cured products. For pickle- and shelf curing<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATIN-RS<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

40 g per kg salt \/ salpeter
\n30 g per kg brine
\n5 g per kg meat
\nART.NR. 5040<\/h4>\n

Combination of additives with fine spicing and salpeter (8 %) for all raw cured products. For pickle- and shelf curing<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

KOLATIN-RBO
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

80 g per kg nitrite curing salt
\n30 g per kg brine
\n5-7 g per kg meat
\nART.NR. 5050<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATIN RUSTIKAL<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

100 g per kg nitrite curing salt
\n30 g per kg brine
\n7-10 g per kg meat
\nART.NR. 5060<\/h4>\n

Combination of additives with coarse spicing for raw cured products. For pickle- and shelf curing<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KOLATIN-RSM<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

200 g per kg nitrite curing salt
\n30 g per kg brine
\n10 g per kg meat
\nART.NR. 5065<\/h4>\n

Combination of additives with spicing and minerals for raw cured products. For pickle- and shelf curing<\/p>\n<\/div><\/div><\/div><\/div><\/div>

[vc_empty_space height=\"15px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
[vc_empty_space height=\"10px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
Brine Phosphate<\/h6>\n

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<\/h4>\n[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

SPEZIAL AKTIV
\nwithout reddening<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

12-15 g per kg meat and fat
\n10-15 g per kg brine
\nART.NR. 13100<\/h4>\n

Special brine phosphate for the production of cooked cured products<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SPEZIAL EL Liquid<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5-7 g per kg meat and fat
\n10-30 g per kg brine
\nART.NR. 3110<\/h4>\n

Liquid brine phosphate for the production of cooked cured products<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL-PL<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

3-5 g per kg mass
\n10-30 g per kg brine
\nART.NR. 3429<\/h4>\n

Phosphate cuttering agent without reddening effect. Can be also used as a brine supplement for the production of cooked cured products<\/p>\n<\/div><\/div><\/div><\/div><\/div>

[vc_empty_space height=\"15px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
[vc_empty_space height=\"10px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
Phosphate Binder and Stabilizer<\/h6>\n

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.<\/h4>\n[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

PRODUKT 2000
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

3-5 g per kg meat and fat
\nART.NR. 3100<\/h4>\n

Phosphate binder for all kinds of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

PRODUKT 2000 MR<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

4-5 g per kg meat and fat
\nART.NR. 3103<\/h4>\n

Phosphate binder for all kinds of cooked sausage. With reddening<\/p>\n<\/div><\/div><\/div><\/div><\/div>

PRODUKT 2000 Liquid<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

4-5 g per kg meat and fat
\nART.NR. 3105<\/h4>\n

Liquid phosphate binder for all kinds of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL BLITZ 3000<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

3 g per kg mass
\nART.NR. 3424<\/h4>\n

Binder with a strong reddening effect for all kinds of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

POLASOL 5000
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg mass
\nART.NR. 3404<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL\/P Liquid<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g je per meat and fat
\nART.NR. 3410<\/h4>\n

Liquid phosphate binder with additives for fast reddening, colour stabilisation, preservation and flavour enhancing. For all kinds of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL\/PR<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg meat and fat
\nART.NR. 3415<\/h4>\n

Phosphate binder with additives for fast reddening, colour stabilisation, preservation and flavour enhancing. For all kinds of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL\/P2 Liquid<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5-7 g per kg meat and fat
\nART.NR. 3420<\/h4>\n

Liquid phosphate binder with additives for fast reddening, colour stabilisation, preservation and flavour enhancing. For all kinds of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

POLASOL\/P fl\u00fcssig
\nwithout reddening
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

4-5 g per kg meat and fat
\nART.NR. 3430<\/h4>\n

Phosphate binder with flavour enhancer and preservation for the stuffing of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL\/P
\nwithout reddening<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

4-5 g per kg meat and fat
\nART.NR. 3432<\/h4>\n

Phosphate binder for the colour stabilisation, preservation and flavour enhancing of all kinds of cooked sausages<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BLITZ ROT\/P<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg meat and fat
\nART.NR. 3440<\/h4>\n

Phosphate binder with additives for fast reddening and preservation, specially for small sausages in express cooking devices<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BLITZ ROT\/P Liquid<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg meat and fat
\nART.NR. 3450<\/h4>\n

Liquid phosphate binder with additives for fast reddening and preservation, specially for small sausages in express cooking devices<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

SPEZIAL\/P
\nwithout reddening
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

4-5 g per kg meat and fat
\nART.NR. 3460<\/h4>\n

Phosphate binder with emulsifier for all kinds of cooked sausage. Reduces cooking losses<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SPEZIAL\/PR<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5-6 g per kg meat and fat
\nART.NR. 3470<\/h4>\n

Phosphate binder with emulsifier and intensive reddening effects by means of encapsulated additives. For all kinds of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SPEZIAL\/PR2<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5-6 g per kg meat and fat
\nART.NR. 3475<\/h4>\n

Phosphate binder with reddening effect. For all kinds of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL BOND MR<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg meat and fat
\nART.NR. 3550<\/h4>\n

Binder-combination with little phosphate. With preservation and colouring agents<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

POLASOL BOND OR
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg meat and fat
\nART.NR. 3560<\/h4>\n

Binder-combination with little phosphate. With preservation<\/p>\n<\/div><\/div><\/div><\/div><\/div>

[vc_empty_space height=\"15px\"]<\/div><\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]<\/div><\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
[vc_empty_space height=\"10px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
Citrate Binder and Stabilizer<\/h6>\n

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<\/h4>\n[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

POLASOL\/C
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

3 g per kg meat and fat
\nART.NR. 3010<\/h4>\n

Citrate binder for all kinds of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL\/C Liquid<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg meat and fat
\nART.NR. 3300<\/h4>\n

Liquid binder agent with special additives for a quick reddening, colour stabilisation, preservation and flavour enhancing for all kinds of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL\/C PLUS Liquid<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg meat and fat
\nART.NR. 3301<\/h4>\n

Liquid binder agent with special additives for a quick reddening, colour stabilisation, preservation and flavour enhancing for all kinds of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL\/C Liquid
\nwithout reddening<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

4-5 g per kg meat and fat
\nART.NR. 3310<\/h4>\n

Citrate binder with flavour enhancer and preserving effect for all cooked sausage produced with salt<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

SPEZIAL\/C
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

4-5 g per kg meat and fat
\nART.NR. 3340<\/h4>\n

Citrate binder with emulsifier for all kinds of cooked sausage. Reduces cooking losses<\/p>\n<\/div><\/div><\/div><\/div><\/div>

R\u00d6STOSIN<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg meat and fat
\nART.NR. 3360<\/h4>\n

Product with browning effect. Citrate, emulsifier and preserving agent, specially for fine, boiled fryers<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SPEZIAL\/E<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

4-5 g per kg meat and fat
\nART.NR. 13460<\/h4>\n

Citrate binder with emulsifier and a small portion of phosphate for all kinds of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SPEZIAL\/ER<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5-6 g per kg meat and fat
\nART.NR. 13470<\/h4>\n

Citrate binder with emulsifier, intensive reddening effect and a small portion of phosphate for all kinds of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

[vc_empty_space height=\"10px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
Preservation<\/h6>\n

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.<\/h4>\n[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

SUPERFRISCH
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div>
<\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

3-5 g per kg meat and fat 20 g per liter brine
\n10 g per liter water
\nART.NR. 3030<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SUPERFRISCH M2<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5-7 g per kg meat and fat 20-25 g per liter brine
\n10-15 g per Liter water
\nART.NR. 3040<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SUPERFRISCH W<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

3-5 g per kg mass
\nART.NR. 3035<\/h4>\n

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)<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SUPERFRISCH R<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

3-5 g per kg mass
\nART.NR. 3045<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

SUPERFRISCH RBK
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

2 g per kg mass (raw- and cooked sausages)
\n4 g per kg spiced brine
\n10 g for raw rinds
\nART.NR. 3051<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SUPERFRISCH FL<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

1 g per kg Masse (cooked sausages)
\n2 g per kg meat and fat (cooked- and raw sausages)
\n4 g per kg brine
\nART.NR. 6160<\/h4>\n

Liquid preparation for the preservation, colour stabilisation and flavour rounding of sausage and meat products. Extends the shelf life and stabilizes the pH-value<\/p>\n<\/div><\/div><\/div><\/div><\/div>

[vc_empty_space height=\"15px\"]<\/div><\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
[vc_empty_space height=\"10px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
Emulsifiers<\/h6>\n

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<\/h4>\n[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

KIBOLAN M
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

15 g per kg mass
\nART.NR. 3525<\/h4>\n

Binder for the production of Do\u0308ner<\/p>\n<\/div><\/div><\/div><\/div><\/div>

ANTIFETTIN-EXTRA
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg sausage mass
\nART.NR. 6010<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

ANTIFETTIN-BL<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5-6 g per kg sausage mass
\nART.NR. 6020<\/h4>\n

Emulsifier for cooked sausage like liver sausage, liver pastry and spreadable raw sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

ANTIFETTIN-BR<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg sausage mass
\nART.NR. 6030<\/h4>\n

Emulsifier for all kind of cooked sausage. Homogenises meat and fat. Avoids the separation of jelly and fat by far. Reduces cooking losses<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

ANTIFETTIN SM
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg meat and fat
\nART.NR. 6031<\/h4>\n

Emulsifier for cooked sausage and fryers<\/p>\n<\/div><\/div><\/div><\/div><\/div>

EMULTIN-AE PLUS
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

3-5 g per kg mass
\n1:15:15 in fat emulsions
\nART.NR. 6080<\/h4>\n

Special preparation for the production of fat emulsions. Reduces dripping losses with cooked sausage in convenience packaging<\/p>\n<\/div><\/div><\/div><\/div><\/div>

STREICHMETT-SF<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

2-5 g per kg sausage mass
\nART.NR. 6240<\/h4>\n

Special preparation to improve the spreadability of minced sausage. Reduces and stabilizes cooking losses concerning stuffing for cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

[vc_empty_space height=\"15px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
[vc_empty_space height=\"10px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
Colour Development<\/h6>\n

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<\/h4>\n[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

BLITZ-ROT
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

1 g per kg meat and fat
\nART.NR. 3500<\/h4>\n

Additive for the fast reddening and preservation of small sausages and Bologna in express cooking devices<\/p>\n<\/div><\/div><\/div><\/div><\/div>

RX 22 SPEZIAL
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

1 g per kg sausage mass
\nART.NR. 3510<\/h4>\n

Additive for intensive reddening and colour stabilisation of cooked sausage, raw sausage and canned food<\/p>\n<\/div><\/div><\/div><\/div><\/div>

RX 22<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

2 g per kg meat and fat
\nART.NR. 3520<\/h4>\n

Additive for the reddening of cooked sausage, raw sausage and canned food<\/p>\n<\/div><\/div><\/div><\/div><\/div>

P\u00d6KELSTABILISATOR<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per litre brine
\n1 g per kg meat
\nART.NO. 3521<\/h4>\n

Additive for an improved reddening of cooked sausage and cured products. Stabilizes the colour of cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

[vc_empty_space height=\"10px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
Additives for Raw Sausage<\/h6>\n

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<\/h4>\n[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

PROPIDIN 2000
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg raw sausage mass
\nART.NO. 4005<\/h4>\n

Preparation with starters for the maturation, colour stabilisation, flavouring and preservation of raw sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

PROPIDIN
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

7 g per kg sausage mass
\nART.NO. 4010<\/h4>\n

Preparation with starters for the maturation, colour stabilisation, flavouring and preservation of raw sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

PROPIDIN-S<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

7 g per kg sausage mass
\nART.NO. 4020<\/h4>\n

Preparation with starters and salpeter (4%) for the maturation, colour stabilisation, flavouring and preservation of raw sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SAL METT
\nwithout spicing<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

7 g per kg sausage mass
\nART.NO. 4110<\/h4>\n

Preparation for the maturation, colour stabilisation, flavouring and preservation of raw sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

Sal METT ER
\nwithout spicing
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

10 g per kg sausage mass
\nART.NO. 4130<\/h4>\n

Preparation like SAL METT, but with emulsifier, which delays the drying and thus reduces drying losses<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BLITZ SAL METT EXTRA
\nwithout spicing
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

27 g per kg sausage mass
\nART.NO. 4210<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

BLITZ SAL METT
\nwithout spicing<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

10 g per kg sausage mass
\nART.NO. 4230<\/h4>\n

Preparation on a gdl-basis for the fast maturation, reddening and flavouring of sliceable raw sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

[vc_empty_space height=\"15px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
[vc_empty_space height=\"10px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
Special Preparations<\/h6>\n

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<\/h4>\n[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

POLASOL-BLUT
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

10 g per kg blood
\nART.NR. 6100<\/h4>\n

Preparation to avoid the coagulation of beef- and pork blood<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL-BLUT Liquid
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg sausage mass
\nART.NR. 6110<\/h4>\n

Liquid preparation for the intensive reddening of blood pudding. Easy to process \u2013 ideal force<\/p>\n<\/div><\/div><\/div><\/div><\/div>

WEICHIN-SZ<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

20 g per litre water (tongues)
\n30 g per litre water (rind)
\n3 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
\nART.NO. 6120<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

WEICHIN-SZ 2<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

30 g per litre water (tongues)
\n40 g per litre water (rind)
\n5 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
\nART.NO. 6125<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

GEGENBOMBAGE
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5-7 g per kg content
\nART.NR. 6130<\/h4>\n

Preparation to avoid blowers of canned sausage, meat and soups. Acts against bacterial degradation within the cans and therefore gives more production safety<\/p>\n<\/div><\/div><\/div><\/div><\/div>

GL 15
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg liver
\nART.NR. 6140<\/h4>\n

Preparation against the bitter taste of fresh or frozen liver. Eliminates the typical freezing flavour and gives the sausage a better taste<\/p>\n<\/div><\/div><\/div><\/div><\/div>

RX 3<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

Up to 10 g per kg meat and fat (cooked sausage)
\nUp to 20 g per kg meat and fat (raw sausage)
\nUp to 50 g per litre brine
\n(cooked cured products)
\nART.NO. 6150<\/h4>\n

Combination of sugars (lactose) for cooked sausage, raw sausage and cured products. Optimizes taste, consistency, colour, juiciness and swelling of meat products<\/p>\n<\/div><\/div><\/div><\/div><\/div>

RX 4<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

10 g per kg mass
\nART.NR. 6155<\/h4>\n

Combination of sugars (without lactose) for cured products and cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

RX 5
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

4-10 g per kg mass
\n10-20 g per kg brine
\nART.NO. 6159<\/h4>\n

Combination of sugars (dextrose) for cured products and cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

DARM-AKTIV\/K
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

1 litre on 2 litre of water
\nART.NO. 6170<\/h4>\n

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<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KEIM-MINUS <\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

1 litre on 2 litre of water
\nART.NO. 6175<\/h4>\n

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)<\/p>\n<\/div><\/div><\/div><\/div><\/div>

DARM-AKTIV<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

1 litre on 10 litre of water
\nART.NO. 6180<\/h4>\n

Preparation for the treatment of natural and artificial casings. Makes the casings more porous and keeps them dry<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

ASPIKPULVER GOLD
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

150 g per litre liquid
\nART.NR. 6191<\/h4>\n

For the production of sliceable jellies and meat products in jelly. Can also be used for decoration, gelation and icing purposes<\/p>\n<\/div><\/div><\/div><\/div><\/div>

ASPIKPULVER SILBER
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

150-170 g per litre liquid
\nART.NR. 6192<\/h4>\n

For the production of sliceable jellies and meat products in jelly<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KIBOLAN-AS <\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

200 g per litre water
\nART.NR. 6200<\/h4>\n

For the production of sliceable jellies and meat products in jelly. Can also be used for decoration, gelation and icing purposes<\/p>\n<\/div><\/div><\/div><\/div><\/div>

POLASOL\/P K\u00dcCHE<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

5 g per kg mass and flour
\nART.NR. 6220<\/h4>\n

Phosphate preparation for hotel kitchens and at home. Makes potato dumplings, pancakes, pastries and scrambled eggs much more fluffy. Improves taste and preservation<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

KIBO-ZART
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

10-25 g according to usage
\nART.NR. 6250<\/h4>\n

Functional additives to improve tenderness and juiciness of meat pieces<\/p>\n<\/div><\/div><\/div><\/div><\/div>

SAUCENZAUBER
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

Mix 250 g of water, 80 \u00b0C with 100 g stabilizer and 300-600 g Ketchup or mustard and let cool down
\nART.NO. 6256<\/h4>\n

Stabilizer for sliceable, cold sauces which will be used as centre meat in cooked sausage products<\/p>\n<\/div><\/div><\/div><\/div><\/div>

KIBO-SOFT <\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

10-15 g per kg sausage mass
\nART.NR. 7517<\/h4>\n

Preparation to improve the spreadability of raw sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

ZUCKER-COULEUR<\/span>
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

ART.NR. 6210<\/h4>\n

Food colour<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

PROPICOLOR RW 4
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

0,5-2 g per kg sausage mass
\nART.NR. 6233<\/h4>\n

Intensive food colour \u201ecochineal\u201c, specially for raw- and cooked sausage<\/p>\n<\/div><\/div><\/div><\/div><\/div>

PROPICOLOR
\n<\/strong><\/span><\/h4>\n<\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]

0,5-2 g per kg sausage mass
\nART.NR. 6235<\/h4>\n

Food colour \u201ecochineal\u201c<\/p>\n<\/div><\/div><\/div><\/div><\/div>

<\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]<\/div><\/div><\/div><\/div><\/div>
[vc_empty_space height=\"15px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
[vc_empty_space height=\"10px\"]<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>
Sie wollen weitere Informationen?<\/span><\/div>\n<\/div><\/div>
Kontakt<\/a><\/div><\/div>
Tel: 06352 \u2013 31 55<\/a><\/div><\/div><\/div><\/div><\/section>
[vc_empty_space height=\"100px\"]<\/div><\/div><\/div><\/div><\/section>

KKS KARL KONRAD GmbH & Co. KG<\/strong>
\nMarnheimer Str. 81\u201383
\nD\u201367292 Kirchheimbolanden
\nTelefon: + 49 (0) 6352 \u2013 40199-90
\nTelefax: + 49 (0) 6352 \u2013 40199-23
\ninfo@kks-geschmack.de<\/p>\n[vc_empty_space height=\"100px\"]<\/div><\/div>

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ACTIVE INGREDIENTS<\/span><\/a><\/h4>\n[vc_empty_space height=\"20px\"]<\/div><\/div>
[vc_empty_space height=\"20px\"]

SEASONINGS<\/span><\/a><\/h4>\n[vc_empty_space height=\"20px\"]<\/div><\/div>
[vc_empty_space height=\"20px\"]

COMBINATION PREPARATIONS <\/span><\/a><\/h4>\n[vc_empty_space height=\"20px\"]<\/div><\/div>
[vc_empty_space height=\"20px\"]

CONVENIENCE<\/span><\/a><\/h4>\n[vc_empty_space height=\"20px\"]<\/div><\/div><\/section>","protected":false},"excerpt":{"rendered":"

[vc_empty_space height=”125px”]\u00a0Active-Ingredient Preparations [vc_empty_space height=”20px”][vc_empty_space height=”200px”][vc_empty_space height=”70px”]Active-Ingredient Preparations [vc_empty_space height=”20px”][vc_empty_space height=”20px”]Mit den bew\u00e4hrten Wirkstoffpr\u00e4paraten von KKS erhalten Sie eine breite Palette von Qualit\u00e4tsprodukten, die f\u00fcr optimale Verarbeitbarkeit, Produktionssicherheit und Wirtschaftlichkeit stehen. [vc_empty_space height=”20px”]Die einfache und zugleich hoch wirkungsvolle Anwendung sorgt f\u00fcr beste Frische, Konsistenz und Optik Ihrer Wurst- und Fleischwaren, deren nat\u00fcrliche Eigenschaften dabei bestm\u00f6glich […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-20450","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/kks-geschmack.com\/en\/wp-json\/wp\/v2\/pages\/20450","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kks-geschmack.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kks-geschmack.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kks-geschmack.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kks-geschmack.com\/en\/wp-json\/wp\/v2\/comments?post=20450"}],"version-history":[{"count":0,"href":"https:\/\/kks-geschmack.com\/en\/wp-json\/wp\/v2\/pages\/20450\/revisions"}],"wp:attachment":[{"href":"https:\/\/kks-geschmack.com\/en\/wp-json\/wp\/v2\/media?parent=20450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}