VAN HEES® - Van Hees gmbh

VAN HEES ®
ADDITIVES TO
ENHANCE PRODUCT
QUALITY AND
SAFETY

QUALITY FROM
THE START
Only selected raw materials of high quality and purity go in
the manufacturing of VAN HEES additives. Only ingredients
that meet our strict quality control go into VAN HEES brand
products. Our additives will ensure safety, quality and
functionality in your final meat product.
How you benefit:
• Highly functional
• Safe product
• Safe finished products
VAN HEES ®

VAN HEES ® TECHNOLOGICAL PRODUCTS
Name Item No. Description Ingredients Dosage
VAN HEES ®
pH-Optimal
VAN HEES ®
Bullinat
VAN HEES ®
Brät Stabil
VAN HEES ®
Meat Stabil
153 563
105 058
100 107
149 624
VAN HEES ® pH-Optimal is a pH-value
stabilizer for meat products. VAN HEES ®
pH-Optimal raises adverse pH values in
meat products to an ideal pH value for
processing.
VAN HEES ® Bullinat is an emulsifier for
boiled and grilled sausage.
VAN HEES ® Brät Stabil contains an enzyme
that is abundant in nature; the enzyme
cross-links proteins in a natural way to
optimize texture and binding in sausage
batters.
VAN HEES ® Meat Stabil contains an
enzyme that is abundant in nature; the
enzyme cross-links proteins in a natural
way. VAN HEES ® Meat Stabil can be used
to combine small pieces of meat into one
contiguous piece.
Dried glucose syrup, salt,
spices, release agent:
E 500 sodium carbonate
E 472 b/c esterified monoglycerides
and diglycerides,
dried glucose syrup
Maltodextrin,
transglutaminase
Maltodextrin, sodium
caseinate, transglutaminase
5 g/kg mass
25 g/l brine
at 20% injection
quantity
5 g/kg meat and
fat mass
0.5 - 1 g/kg mass
8 - 10 g/kg meat
Art.-Nr. 195 513 Stand Mai 2010 Page 1

VAN HEES ® TECHNOLOGICAL PRODUCTS
Name Item No. Description Ingredients Dosage
LÖSIN ® 107 382
VAN HEES ®
Euro-
Einlagefleisch
104 299
LÖSIN ® is a softener for tongue and pork
rind products.
Additive with reddening agent and flavor
enhancer, phosphate and spices for processing
meat chunks to be added to a
sausage batter.
Drinking water,
E 270 lactic acid,
E 334 tartaric acid,
sucrose, natural flavorings
Dried glucose syrup, salt,
spices, E 407 carrageen,
E 621 monosodium glutamate,
E 450 diphosphate,
E 301 sodium ascorbate,
release agent: E 551
200 g/10 liters of
boiling water for
tongue products
250 g/15 liters of
boiling water for
pork rind products
20 g/kg meat
Art.-Nr. 195 513 Stand Mai 2010 Page 2

VAN HEES ®
VAN HEES GmbH
Kurt-van-Hees-Strasse 1
65396 Walluf
Germany
Phone + 49 6123 7080
Fax + 49 6123 708240
info@van-hees.com
www.van-hees.com
Art.-Nr. 195 513