Deutsche Version

IBEN Mikro Stop
Am Lunedeich 157
27572 Bremerhaven


Tel.: 0471 - 9 72 9411
Fax: 0471 - 9 72 94-44


info@mikro-stop.de
http://www.mikro-stop.de/ 

 

General information on new and traditional products

Our Classic:

"MIKRO STOP" spezial

  • Applications: For delicatessen and marinade production
  • Effectiveness: By adding  "Mikro Stop" spezial any germs present are deactivated. Growth acceleration of the germs is also restricted. In careful combination with fruit acids  "Mikro Stop" spezial guarantees a less acidic taste than produced by other acidifiers. The sensory features are considerably enhanced.
  • Composition: Tartaric Acid, Malic Acid, Citric Acid
  • Chemical Requirements:  Acidity ber. als Acetic Acid: at least 40%
  • Dosage: Depending on the shelf-life and quality required, add between 0,1 - 1,0 % "MIKRO STOP" spezial to the product. This can make the addition of vinegar unnecessary. It is also possible to halve the amount of vinegar used and to halve the dose of "MIKRO STOP" spezial mentioned above. Other proportions can also lead to good results.
  • Packaging: As requested by customer. Normally in recyclable packaging.

Our Classic:

"MIKRO STOP" KA und Regent, flüssig und fest

  • Applications: Preserving and improvement of prawn meat
  • Effectiveness: By adding "MIKRO STOP" KA und Regent any germs present, in particular yeasts and moulds, are deactivated and a considerable shelf-life improvement is achieved. In addition, considerable sensory improvements can be attained by the flavour enhancers and salt. To improve yield, our phosphate mixture KA-Regent can be used.
  • Composition: Salt, sodium benzoate, flavour enhancers, phosphate
  • Dosage: Legal requirements concerning additives are to be observed. 10 % "MIKRO STOP" KA should be added to the steeping solution. In addition 1.5 kg of Regent phosphate mixture per 100 kg steeping solution can be used.
    Ratio of solution to prawns = 2:1 , duration 3 - 10 min.
  • Packaging: As requested by customer. Normally in 10,0 kg reusable packaging and paper bags.

Our Classic:

"MIKRO STOP" Krabko, fest

  • Applications: Preserving and improvement of prawn meat
  • Effectiveness: By adding"MIKRO STOP" Krabko, fest any germs present, in particular yeasts and moulds, are deactivated and a considerable shelf-life improvement is achieved. In addition, considerable sensory improvements can be attained by the salt. The citric acid reduces the pH-values of the meat. The surface of the meat becomes shiny. The texture of the meat is retained.
  • Composition: Salt, benzoic acid, citric acid
  • Dosage: 10 g per 1 kg is recommended.
  • Packaging: As requested by customer. Normally in paper bags and polythene bags.

Our Classic:

"Mikro Stop" Mikromat

  • Application: Preserving of delicatessen products.
  • Composition: Potassium sorbate, sodium benzoate, glycerine and citric acid
  • Chemcal Requirements: minimum of 20 % potassium sorbate,
    minimum of 20 % sodium benzoate
  • Effectiveness: By adding "Mikromat" any germs present are deactivated. The growth rate of the germs is also restricted. The citric acid guarantees optimal pH-values of the preservatives. Considerable sensory improvements can also be achieved.
  • Dosage: Depending on the shelf-life and quality required and in accordance with the regulations, adding 0.5 % of "MIKROMAT" corresponds to 1 g of potassium sorbate and 1 g of sodium benzoate in the product.
  • Packaging: As requested by customer. Normally in reusable packaging.
    Unchilled the product will keep for one month.

Our Classic:

"MIKRO STOP" 2002

  • Applications: Preserving of pollack cutlets and delicatessen products.
  • Effectiveness: By adding "Mikro Stop" 2002 to salads or pollack production any germs present are deactivated. In careful and measured combination with fruit acids, the L-ascorbic acid in "Mikro Stop" 2002  gives a mild acid touch to pollack cutlets and salads.
  • Composition: Tartaric acid, malic acid, L-ascorbic acid
  • Dosage: Depending on the shelf-life and quality required add between 0.1 - 1.0 % "MIKRO STOP" 2002  to the product. This can make the addition of vinegar unnecessary. It is also possible to halve the amount of vinegar used and to halve the dose of "MIKRO STOP" 2000 mentioned above. Other proportions can also lead to good results.
  • Packaging: As requested by customer. Normally in recyclable packaging. Unlimited shelf-life when chilled.

Our Classic:

"MIKRO STOP" Karsal

  • Applications: Potato salad
  • Effectiveness: By adding "Mikro Stop" Karsal any germs present are deactivated. The growth rate of the germs is also restricted. The potato salad is then given the all-important only slightly acidic taste.
  • Composition: Tartaric acid, malic acid, citric acid
  • Labelling: "Mikro Stop"  Karsal is an additive made from fruit acids and is approved for general use in the food industry.
    The list of ingredients on the label must include  "Acidifier Tartaric Acid, Malic Acid, Citric Acid".
  • Dosage: At least  5 g per 1 kg potato salad should be used.
  • Packaging: As requested by customer. Normally in 10 kg reusable packaging.

Our special:

"MIKRO STOP" Matjesreifer II

  • Applications: Production of matjes-style herring fillets
  • Effectiveness: By adding "Matjesreifer II" the natural maturing of the matjes or herring fillet is supported. In addition, considerable sensory improvements can be attained by the flavour enhancers and salt.
  • Composition: Dextrose, citric acid, sodium citrate, flavour enhancers, salt
  • Labelling: "Matjesreifer II" is an additive made from dextrose, citric acid, sodium citrate, flavour enhancers and salt. According to German legal requirements the list of ingredients on the label should include "Dextrose, Acidifiers: Citric Acid, Sodium Citrate. Flavour Enhancers: Sodium Glutamate, Salt,".
  • Dosage: 2.5 % "Matjesreifer II" should be used in a 12% salt solution.
  • Packaging: As requested by customer. Normally in polythene bags in 20,0 kg sacks.

"MIKRO STOP" Mild

  • Applications:  Preserving of salads
  • Composition: Tartaric acid, malic acid, citric acid
  • Effectiveness: By adding "MIKRO STOP" Mild any germs present are deactivated. The growth rate of the germs is also restricted. In addition, considerable sensory improvements can be attained. "MIKRO STOP" Mild gives your product a particularly mild and slightly acidic taste.
  • Labelling: "MIKRO STOP"  Mild is an additive made from fruit acids and is approved for general use in the food industry.
    The list of ingredients on the label must include "Acidifiers Tartaric Acid, Malic Acid, Citric Acid".
  • Dosage: Depending on the shelf-life and quality required add between 0.2 % and 1 % to the salad. Vinegar can also be added.
  • Packaging: As requested by customer. Normally in 12,5 kg reusable packaging.

"MIKRO STOP" Plus

  • Applications: Preserving and improvement of shrimps
  • Composition: Salt, phosphate, tartaric acid, citric acid, malic acid
  • Effectiveness: By adding "MIKRO STOP" Plus any germs present are deactivated and a considerable shelf-life improvement achieved. In addition, great sensory improvements can be attained by the salt. Phosphate is used to enhance the yield.
  • Labelling: "MIKRO STOP" Plus is an additive made from salt, phosphate, tartaric acid, citric acid and malic acid.
    According to § 2 Absatz 2 and § 8 Absatz 1 Nr.1 of German law governing the use of additives, the ingredients list on the label should include  "Salt, Acidifiers Phosphate, Tartaric Acid, Citric Acid, Malic Acid" .
  • Dosage: Depending on the shelf-life and quality required add between 0.5% and
    1.5 % "MIKRO STOP" Plus to the steeping/thawing solution. Ratio of shrimps to solution 1:1. The "MIKRO STOP" Plus container must always be well shaken before use. The shrimps should remain in this solution for at least five minutes.
  • Packaging: As requested by customer. Normally in 12,5 kg reusable packaging.

Our special:

"MIKRO Stabi" FVK 1

  • Applications: Brine base for full preserving brines.
  • Effectiveness: By adding "MIKRO STOP" FVK 1 a stabile brine pleasant to the palate is created. The synergy of the thickening agent, modified starch and guar flour results in an optimal, almost pH-independent and thermostable viscosity.
  • Composition: Modified starch, guar flour, locust bean gum
  • Dosage: Per 100 kg of the product about 1.2 to 2.0 % "MIKRO Stabi FVK 1" should be used.
  • Packaging: As requested by customer. Normally polythene bags in 25.0 kg sacks.