All extracts can replace traditional spices in quantities from 1:25 to 1:500 in different meat, dairy and vegetable products. They sharply reduce bacteriological contamination, prolong life, improve the flavor and appearance of the foods. They are easily dosed and occupy small volumes in storage.
- Preserved natural plant pH - no contact with water and pH affecting factors during process
- Preserved natural plant odor - no exposure to air and light during process
- Preserved natural plant microflora - no temperature influence during process
- Preserved natural plant strength - can be used directly in food or drinks