Coloring

An appealing color is often a decisive factor for consumers in choosing meat products. Sonac provides natural, meat-authentic colorants of bovine or porcine origin. We offer product formulations for injection, mixing in dough and outside coloring.

  • Harimix C
    Harimix C is a liquid protein of bovine or porcine origin. Harimix C is very suitable to prevent undesirable color problems and to enhance the color of meat products such as cooked ham and shoulders, hamburgers, minced meat and cooked meat products such as frankfurters and bologna. 
  • Harimix P
    Harimix P is a spray dried powder protein of bovine or porcine origin. Harimix P is very suitable to prevent undesirable color problems and to enhance the color of meat products. Especially for dry, fermented sausages, such as salami.
  • Bouillonmex
    Bouillonmex is a spray dried powder protein of porcine origin. Bouillonmex is very suitable to prevent undesirable color problems and to enhance the color of meat products, just as Harimix, and at the same time to provide a nice bouillon taste.
  • Hemoglobin
    Hemoglobin is a spray dried hemoglobin powder protein of porcine or bovine origin. Due to outstanding bacteriological characteristics, hemoglobin powder is an excellent ingredient for black pudding, blood sausage, morcilla, etc.
  • Whole Bloodpowder

  • Frozen Blood
    Frozen blood is easy to handle in the production process (contributing to temperature control) and therewith the ingredient of choice for production of black pudding, blood sausage, etc.