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