date:Nov 20, 2013
lows the sodium content of processed meat products to be lowered by more than 50%, without compromising taste or microbiological stability. sub4salt cure combines sub4salt with sodium nitrite.
At FiE 2013 Jungbunzlauer is showcasing Wiener sausages which contain 50% less sodium through the combination of potassium lactate and sub4salt cure. Furthermore, the sausages are 40% phosphate reduced, thanks to Jungbunzlauer sodium gluconate, a cost-effective stabiliser permitting substantial phosphate