During last 8 years OKPI has been researching and developing food ingredients for tumbling and injection of all kinds of meat products. SALADICA brine additives are the latest generation of food ingredients.
SALADICA brines are based on the properties of the pseudo plastic so called non-Newtonian liquids. Ostwald de Waele described them in his power law mathematical relationship. In practice it means that the liquid becomes superfluid when it is being injected under the pressure. At the same time when there is no pressure the liquid is viscous and remains inside the meat. This property allows achieving the yields up to 120%.
Our brines were developed in association with the leading biochemical laboratories. They consists of the unique hydrocolloids - liquid-binding materials and have no phosphates. OKPI uses the basic science in physical theory of liquids and practical researches to increase the
meat mass. SALADICA brines can be used on any type of equipment and are major injection equipment suppliers.
Our brines are available worldwide. You pay when you receive the product. We provide our expert technologist for support who helps to choose the dosage and type of brine that is suitable for your particular equipment. We deliver our brines as dry powder packed in 25 kg eco friendly bags.
