RAW MATERIALS

PROTEINS

PRODUCT NAME

DESCRIPTION

DOSE

SOY PROTEIN ISOLATE ISOPRO 900 HI

isolate used in the production of injection brines. Protein content: minimum 90%.

20g/kg of the finished product

SOY PROTEIN ISOLATE ISOPRO 900 EM

isolate used in the production of pickling brines. Protein content: minimum 90%.

20g/kg of the finished product

CONSOY 70

Soy protein concentrate. Protein content: minimum 68%.

QS

FIBRES

PRODUCT NAME

DESCRIPTION

DOSE

SOY FIBRE

It consists of a complex of insoluble fibre, soluble grain and protein. Fibre content: minimum 60%.

20g/kg of the finished product

WHEAT FIBRE
WF 200

Preparation with thick granulation, water binding 7:1, intended for pickling brines. Fibre content: minimum 90%.

QS, recommended 20g/kg of the finished product

BAMBOO FIBRE
BF 200

It’s a completely natural product of plant origin. Fibres can permanently bind 600-1400% of water in the product.

QS, recommended 20g/kg of the finished product

WHEAT FIBRE WF600

Wheat fibre for injections. Fibre content: minimum 96%.

QS, recommended 20g/kg of the finished product

Pea fiber 40 mesh 

Fibre content: minimum  55 %

QS, according to the recipe

Pea fiber 100 mesh 

Fibre content: minimum  55 %

QS, according to the recipe

PHOSPHATES

PRODUCT NAME

DESCRIPTION

DOSE

STPP E 451 (i)

The most popular of phosphates available in the meat industry. Limited product. It contains about 58% of pure phosphorus. Recommended for injections, chopped products and pickling.

In accordance with the current regulation on additional substances

SHMP E 452 (i)  

It increases water binding. Recommended for injections. Pure phosphorus content: maximum 70%.

In accordance with the current regulation on additional substances

SAPP E450 (i)  

Used in the processing of meat and seafood as a water-binding agent, color stabilizer, pH modifier, emulsifier

In accordance with the current regulation on additional substances

TSPP E450 (iii) 

Used in the processing of meat and seafood as a water-binding agent, color stabilizer, pH modifier, emulsifier

In accordance with the current regulation on additional substances

TKPP E450 (v) 

Used as an emulsifier, texture enhancer

In accordance with the current regulation on additional substances

HYDROCOLLOIDS

PRODUCT NAME

DESCRIPTION

DOSE

CARRAGEENAN BLK1120

Refined carrageen for the food industry, gelling agent, stabilizer, thickener

QS, according to the recipe

CARRAGEENAN BLK 7121 

Semi-refined carrageen for the food industry, gelling agent, stabilizer, thickener

QS, according to the recipe

Guar gum 

Product obtained by grinding endosperm of seeds of naturally occurring varieties of guar tree, used as a thickener, gelling agent, stabilizer, carrier

QS, according to the recipe

Xanthan gum 

A natural polysaccharide, produced by the Xanthomonas campestris bacteria from sugar and molasses. Xanthan gum is one of the best thickening agents used in food processing. Suitable for thickening acidic and alkaline products

In accordance with the current regulation on additives

OTHER

PRODUCT NAME

DESCRIPTION

DOSE

Sodium benzoate E 211 

Organic chemical compound, benzoic acid sodium salt, preservative

According to the current ordinance on additional substances

Potassium chloride E 508 

Potassium chloride E 508 opis: Used as a substitute for table salt in products with reduced sodium content in the baking and confectionery, dairy, meat, fish and beverage industries. Acidity regulator, carrier

QS, according to the recipe

Monodiglycerides E 471 

Synthetic fats, made from glycerol and natural vegetable fatty acids with a composition similar to partly digested natural fat. 

QS, according to the recipe

Glycine E 640 Description

Endogenous amino acid (Gly) obtained by hydrolytic degradation of proteins or from chloroacetic acid and ammonia, carrier, regulator of taste

QS, according to the recipe



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