Use of carmin in sausages

food additives and the result in the color of sausages

The use of natural colorants to enhance the visual appeal of products is a process that has been used for many years in all consumer industries. In past years, the colorants preferred by companies were of artificial origin, but with the results of numerous studies demonstrating the harmful effects on health, added to the access to information by consumers, have led to the formation of a consumer trend towards products with natural ingredients.
The sausage industry is one of the industries that generates the highest consumption worldwide. The transformation process from raw material to final product causes the meat to lose its attractive reddish color. To solve this color problem, producers use carmine as a natural colorant to restore the color to these products.
Carmine is the preferred colorant for use in sausages due to its versatility and properties that allow it to have a good resistance to heat and light exposure, added to its natural origin makes it the perfect colorant for these products.
At IMBAREX we have a portfolio of natural colorants perfect for use in all types of sausages and more. Contact us here so that our staff of experts can help you choose the right colorant for your product.

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