Reddening Agents

Today, attractive curing colours are an important quality indicator for all meat products. REINERT has approved natural ingredients for this purpose.



  • guarantees a sure and fast reddening
  • improves the colour stability
  • retards the spoilage of fat


RECORBIN®  is an universal reddening aid for meat products. The generation of curing colour due to the reddening of meat respectively blood is a complicated bio-chemical process.  In certain ph-ranges the curing resp. reddening is accelerated in the presence of reduced substances like ascorbic acid. This leads to a longer freshness, too. The respective RECORBIN®  types are adjusted to various products (thin calibre wieners/ frankfurters, raw cured products or salami) to produce a strong and stable curing colour.



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