Mostly used in meat curing and sausage making as a key ingredient to maintain moist, tender and flvorful of meat and cheeses in shop display cases for longer.
Usage: Add maximum 0.5% by weight
Also used a leavening agent for baked goods and to modify textures and change the surface tension in liquids (such as evaporated milk)
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.