Aromka Brno s.r.o » Products » Emulsion
Emulsions are culinary preparations in a liquid medium, determined to flavor meat and food products.
Advantages compared to standard emulsion spices Emulsions (natural spice extracts emulsified in a suitable liquid) have standard smell and taste compared with natural spices.
Like spice extracts have a low microbiological contamination and exposure. They are characterized by a smaller loss of volatile aromatic and coloring substances during storage.
Their main advantage over natural milled spices are its standardization of taste and smell, less loss of flavor and color compounds during storage and low number of microorganisms.
product number | product name | base | l/100 l(kg) | durability |
---|---|---|---|---|
5332556 | Cumin emulsion | emulsion | as natural spices | 6 month |
5332605 | Emulsion for dry sausage | emulsion | 0,5 | 6 month |
5332407 | Emulsion for soft salami | emulsion | 0,5 | 6 month |
5332607 | Emulsion pork liver | emulsion | 0,3-0,5 | 6 month |
5332421 | Garlic emulsion | Emulsion | as natural spices | 6 month |
5334001 | Hot pepper emulsion | emulsion | 1,2 | 6 month |
5332557 | Marjoram emulsion | emulsion | as natural spices | 6 month |
5332558 | Pepper emulsion | emulsion | as natural spices | 6 month |
5332417 | Sweet paprika emulsion | emulsion | as natural spices | 6 month |
In agreement with the customer, it is possible to produce emulsion according to the supplied recipe or special requirements so that we produce a product that meets the customer's ideas.
Minimum durability emulsion is 6 months from the date of manufacture. Emulsions are chemically preserved using benzoic acid.
Products should be stored in dry and clean rooms without significant odors, protected from the effects of natural light, at a temperature of 20 ° C and relative humidity max. 70%.
The emulsion is intended for:Alcoholic flavorings, spice blends, emulsions and food dyes – caramels
Food flavorings (formerly essences) are products containing flavoring agents used in the impoverishment of various food products.
The spice extracts are powdery seasoning mixes, which are used for flavoring food products, preferably capable to replace the use of classical condiments.
Natural dyes – caramels are brown pigments produced by controlled heating of sugar.
Emulsions are culinary preparations in a liquid medium, determined to flavor meat and food products.
Canning extracts are prepared by dissolving natural essential oils or natural spice extracts in a gentle refined alcohol.
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