Processed Meat & Processed Cheese Industry
Processed Meat & Cheese Casings
- Cellulose Casings
- Fibrous Casings
- Net
- Smoke Impregnation Cellulose - Fibrous Casings (Eliminates the conventional smoking process)
- Color Transfer Cellulose - Fibrous Casings (Eliminates the processing step such as Frying or Roasting)
- Top Cellulose - Fibrous Casings with Barrier (Triple Freshness Guarantee)
- Polymer Casings (Longer shelf life / Eliminates the need for a second packaging)
- Flexible Polymer Casings with high Shrink (For products with high expanding emulsion)
- Grip / Rough Casings (Rough, matt polymer Casings)
- High Flexible Polymer Casing (For mould, D-shape applications and for dumplings)
- Slim Permeable Polymer Casings (For Cold & Hot applications)
- Polymer Casings with Natural matt appearance
- The Woven Reinforced Casings
- Roasting Bag Casings (Temp bearing -60°C TO +220°C)
Food Preservatives
Potassium Sorbate
- Outstanding mold and yeast protection
- Purity and quality exceed the highest international requirements
- Excellent storage stability
- Neutral taste and odor
- Easy and economical to use
- Fully degradable, similar to fatty acids found naturally in foods
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Sorbic Acid
- Outstanding mold and yeast protection
- Prity and quality exceed the highest international requirements
- Excellent storage stability
- Neutral taste and odor
- Easy and economical to use
- Fully degradable, similar to fatty acids found naturally in foods
Panasorb Sorbic Acid
- Longer shelf life
- Positive impact on dough and bread volume
- Neutral in odor flavor and taste
- Less “yeasty” flavor
- Low-dusting product