Range of preservatives

jambon couv saumures
  • DAT-Schaub France has natural and non natural preservatives, required for the meat transformation industry, poultry, fish and ready meals. This wide range of products benefits from a large number of Clean Label.– Anti-oxygen action (ascorbate, erythorbate, etc…),
    – Anti-microbiotic action (lactate, acetate, nitrate, etc…),
    – Anti-moulding action (sorbate, etc…),
    – Acidity corrector (organic acid, etc…),
    – Sodium reduction (potassium chloride, Flavour K75, etc…).

Range of preservatives

Range of preservatives
Ref. Name Description Action
- Ascorbate Sodium ascorbates. Learn more+
- Ascorbic acid Ascorbic acid. Learn more+
- Sodium erythorbate Sodium erythorbate. Learn more+
- Potassium chloride Potassium chloride. Learn more+
- Potassium nitrate E252 preservative. Learn more+
- Nitrate salt Nitrate salt. Learn more+
- Acidal Lactic acid. Learn more+
- Sodium acetate Sodium acetate. Learn more+
- Flavor K75 Natural flavouring. Learn more+
- Flavor V100 Reduced vinegar. Learn more+
- Acetate lactate Sodium and acetate lactate. Learn more+
- Flavor spices extracts Natural flavouring. Learn more+
- Sodium or potassium lactate Sodium or potassium lactate. Learn more+
- PROMEAT + lactate Sodium and di-acetate sodium lactate. Learn more+
- PROMEAT + LS lactate Potassium and di-acetate sodium lactate. Learn more+
- Di-acetate lactate Potassium and di-acetate sodium lactate. Learn more+
- Potassium sorbate E202 Potassium sorbate. Learn more+
- Tonic acids Mix of organic acids Acidity correctors (citric acid, acetic acid, lactic and tartric acid). Learn more+