Coating Benefits

Coated additives: the trick with encasing.

The principle is simple to explain: a carrier, e.g. salt, is provided with a coating, e.g. of fat, in what is incidentally a relatively sophisticated process in technical terms. What advantages does this have?

Let us take our salt example as a starting point: meat spiced with coated salt does not drain out. The casing prevents moistening effects. Only during preparation does the coating melt - and the salt is released. This is therefore ideal for pre-spiced meat products and many other things besides.

Further examples ? Gladly: The EXTRAKTA STRAUSS-coating of carrier substances: