We manufacture additives utilizados en chacinados para mantener el color y para ayudar a ligar la pasta (fosfatos), a base de materias primas cuidadosamente seleccionadas, en nuestra moderna planta de fabricación, in compliance with GMP and HACCP Quality Management Systems.
We import and sell a wide range of food additives widely used in the food and sausage industry. The most common ones are antioxidants, preservatives, flavor enhancers and stabilizers.
At Shorton Argentina SRL, we have developed a line of additives, binders and color fixative for all types of sausages and cold cuts under our INTESHOR® brand.
The company has a modern industrial plant and the most advanced technology to produce various types of additives. It operates under the strictest quality and hygiene measures, respecting our GMP manual and certification under the international food safety standard HACCP.
Additives
ENHANCERS - COLOR FIXATIVES
Color fixatives are basically the combination of preservatives and antioxidants.
Preservatives in sausages aim to prevent the deterioration of the products, since they protect them against microbial and enzymatic alterations.
Antioxidants prevent or delay fat thickening, interfering with the first peroxide formation reactions, which alter vitamins and hemoglobin.
ADVANTAGES
- They maintain the color in the sausages.
- They prevent an excessively low drop in PH, which would alter the flavor (sour, spicy).
- They maintain the red color of the sausage from the center outwards.
Under GMP and the HACCP Quality Management System, we produce:
FOR COLOR 01 - Color fixatives for fresh and cooked sausages.
FOR COLOR 02 - Color fixatives for dry sausages.
FOR COLOR 03 - Color fixatives for injection brines.
PHOSPHATES - PH REGULATOR
Phosphates can modify the pH, since aqueous phosphate solutions are neutral, acidic or basic. The higher the pH of the paste rises, the greater the water-holding capacity.
ADVANTAGES
- They bind the sausage paste.
- They retain liquids, resulting in a juicier product with less waste.
- They add softness to the dough with an excellent texture when cut.
- They disperse and emulsify free fats.
- They reduce costs and labor time.
Under GMP and the HACCP Quality Management System, we produce:
FRESCO FOS 01 - Phosphate mixture for fresh and cooked sausages.
FRESCO FOS 02 - Phosphate mixture for dry sausages
We provide the food industry with the following products:
| FORMULA FOR CURING MEATS BASED ON A BLEND OF SPICES AND ADDITIVES | CURING SALT |
| RIND SEC DRYING ACCELERANT AND SHRINKAGE REDUCER | ADDITIVES |
| BLOOD ANTICOAGULANT | ADDITIVES |
| ANTIOXIDANT FOR FATS | ADDITIVES |
| ASCORBIC ACID (INS 300) | ADDITIVES |
| CITRIC ACID (INS 330) | ADDITIVES |
| SODIUM BICARBONATE (INS500ii) | ADDITIVES |
| SODIUM ERYTHORBATE (INS 316) | ADDITIVES |
| MONOSODIC GLUTAMATE (INS621) | ADDITIVES |
| DEFATTED SOY FLOUR (G) | ADDITIVES |
| DEFATTED SOY FLOUR I | ADDITIVES |
| DEFATTED SOY FLOUR II | ADDITIVES |
| TEXTURIZED DEFATTED SOY FLOUR IN GRANULES (T) | ADDITIVES |
| TEXTURIZED DEFATTED SOY FLOUR IN GRANULES (TI) | ADDITIVES |
| TEXTURIZED DEFATTED SOY FLOUR IN GRANULES (TM) | ADDITIVES |
| SODIUM HEXAMETAPHOSPHATE (SHMP) | ADDITIVES |
| POTASSIUM NITRATE (INS252) | ADDITIVES |
| SODIUM NITRATE (INS251) | ADDITIVES |
| POTASSIUM NITRATE (INS249) | ADDITIVES |
| SODIUM NITRATE (INS250) | ADDITIVES |
| SODIUM ACID PYROPHOSPHATE (SAPP) | ADDITIVES |
| WHOLE BOVINE BLOOD POWDER | ADDITIVES |
| SODIUM SULPHITE (INS221) | ADDITIVES |
| SODIUM TRIPOLYPHOSPHATE (STPP) | ADDITIVES |
| POWDERED SMOKE FLAVOR | LIQUID SMOKE FLAVOR |
| POWDERED HAM FLAVOR | LIQUID SMOKE FLAVOR |
| POWDERED HAM FLAVOR | LIQUID SMOKE FLAVOR |
| LIQUID HAM FLAVOR | LIQUID SMOKE FLAVOR |
| POWDERED CHEESE FLAVOR | LIQUID SMOKE FLAVOR |
Our technical department has developed an important series of NATURAL FLAVORS (mixture of spices and food additives), for sausages and all kinds of cold cuts (raw, dried and cooked).
