{"id":188,"date":"2018-12-27T13:16:56","date_gmt":"2018-12-27T16:16:56","guid":{"rendered":"http:\/\/shortonargentina.com.ar\/?page_id=188"},"modified":"2020-02-18T18:35:04","modified_gmt":"2020-02-18T21:35:04","slug":"aditivos","status":"publish","type":"page","link":"https:\/\/shortonargentina.com.ar\/en\/aditivos\/","title":{"rendered":"ADDITIVES"},"content":{"rendered":"
\n\t
\n\t\t\n\t\t
\n\t\t\t\"\"<\/a>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div>
\n\t
\n\t\t\n\t\t
\n\t\t\t\"\"<\/a>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div>
<\/div>
<\/span><\/div>\n
\n\t
\n\t\t\n\t\t
\n\t\t\t
\"\"<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div>
\n\t
\n\t\t
\n\t\t\t

We manufacture additives <\/strong>utilizados en chacinados para mantener el color y para ayudar a ligar la pasta (fosfatos),\u00a0 a base de materias primas cuidadosamente seleccionadas, en nuestra moderna planta de fabricaci\u00f3n, in compliance with GMP and HACCP Quality Management Systems. <\/strong><\/p>\n

We import and sell<\/strong> 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.<\/p>\n

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\u00ae brand.<\/p>\n

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.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

<\/div>
\n\t
\n\t\t
\n\t\t\t

Additives<\/span><\/h1>\n

ENHANCERS - COLOR FIXATIVES<\/h2>\n

Color fixatives are basically the combination of preservatives and antioxidants.<\/strong>
\n Preservatives<\/strong> in sausages aim to prevent the deterioration of the products, since they protect them against microbial and enzymatic alterations.
\n Antioxidants<\/strong> prevent or delay fat thickening, interfering with the first peroxide formation reactions, which alter vitamins and hemoglobin.<\/p>\n

ADVANTAGES\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/em><\/strong><\/p>\n