Essential Oil

The components of special essential oil are phenols: thymol, carvacrol. There are organic acids, flavonoids, tannin, bitter stuff, mineral salts, resin, fats, gum. Special essential oil has powerful anti-microbial, disinfecting effect. Owing to this, the oil is a highly effective preservative, prolonging the expiry date of various food products, including meat. Special essential oil eliminates the unpleasant flavor of the products that use meat of mechanical boning, old fat, protein stabilizer, various types of proteins. The oil is used in undiluted form. The stage at which the oil is added depends on the peculiarities of the technological process: - In sausage production, the oil is added to the problematic raw material; - In the production of emulsion from pigskin, it is added at the beginning; - In the production of ham and smoked food, it is added directly to the brine. Dosage: 0,5 gr per 100kg of the raw material. Packaging: dark glass bottles; the volume depends on the preferences of the client.