Good evening to everyone. I have a request for the community. According to EU legislation the addition of sodium ascorbate on heat tretead meat products is quantum satis. Our corporation makes various dry mixes/blends. In one of them (we are selling it to meat products factories which are making heat treated meat products eg sausages..) the ingredients are phosphate salts (e451), sodium nitrite (e250) sodium ascorbate (e301) etc. For all the other ingredients there are limitations in legislation fore the sodium ascorbate not (quantum satis). Does anyone knows to suggest me any references about the GMPs for the recomended percentage of sodium ascorbate in those food products.
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