Along with ten thousand monthly visitors, you are consulting our website. It is a worldwide reference for the reduction of nitrite, nitrates, E-numbers and salt in the food chain. For more than fifty years, Ph Liquid Belgium N.V. built up knowledge, technology and practical experience in buffer systems and buffer films.
As head of the R&D department, I developed this technology together with the biochemist Frank Herreygers. With him, I described this innovative process in the seminal work The Up-To-Date Meat Industry (1984). To this day, we are constantly renewing these processes in order to remain in line with the requirements of food safety and regulations.
Ph Liquid Belgium is always looking for collaborations and partnerships with entrepreneurs and traders in the food industry. Would you like more information about this top technology? Would you like to distribute our products exclusively in your region?
Mail : info@ph-liquid.com
Additional global quality guarantees for products manufactured with patented PH Liquid additives:
PH Liquid Belgium Nv
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | |
Mechanical injection |
10% | 20% | 30% | 40% | 50% | 60% | 70% | 80% | 90% | 100% |
Pure ham - Beefham Turkey or Chicken ham Pure Muscle Meat |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Kg 100 |
Pure Water for start Pickle composition |
100 l | 100 l | 100 l | 100 l | 100 l | 100 l | 100 l | 100 l | 100 l | 100 l |
Nitrite salt blend with 0,6 % KNO2 | ||||||||||
Sodium Chloride | ||||||||||
Bufferphosphate | ||||||||||
BCL FORTI ® | ||||||||||
Bufferglucose Clean Label ® | ||||||||||
Blend of carrageenan | ||||||||||
Soy Concentrate : Water soluble 90% protein | ||||||||||
Dextrose | ||||||||||
Gedroogde glucose | ||||||||||
Protex blend from cellulose and carrageenan | ||||||||||
Ceamfibre 7000 | ||||||||||
Fructomix | ||||||||||
Maltodextrine | ||||||||||
Sodium carbonate | ||||||||||
Red Yeast Rice | ||||||||||
Carmine Acid E 120 | ||||||||||
Total final product Zero loss by boiling | 110 Kg |
120 Kg |
130 Kg |
140 Kg |
150 Kg |
160 Kg |
170 Kg |
180 Kg |
190 Kg |
200 Kg |
TURN YOUR IDEAS INTO REALITY WITH APPLIED BUFFER GLUCOSE TECHNOLOGY BCL FORTI® WITH ANTI BACTERIAL FUNCTION. |
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by the technical team, PH Liquid Belgium NV and Belgosuc NV.
Buffer systems and buffer films can support meat producers in their prevention against food infections caused by harmful germs and bacteriological contamination from salmonella, listeria and E.coli 0157:H7.
Buffer glucose technology
PH Liquid is a world leader in the supply of buffer systems and buffer films according to patented applications for fresh and all heated meat, liver and fish preparations, matured and cured meat and fish products.
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Thanks to its correct and controlled composition, Bufferglucose (BCL Forti®) combines high safety with a guaranteed effect.
In view of the strong effects, the prescribed quantities as well as the working method need to be observed closely so as to use the advantages of Bufferglucose (BCL Forti®) to the full.
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look tastier, they have indeed a better aroma and a refined taste.
Benefits of application of Bufferglucose (BCL Forti®)Fructose-glucose syrup and natural plant-herbal extracts are generally known to inhibit and prevent the growth or spread of Listeria, Clostridium, Salmonella and E.coli.
Information is available upon request from info@ph-liquid.com |