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Arnold Robruko Hygro
Working for more than 70 years on extending shelf life, the inventor of Arnold Robruko Hygro raises shelflife of meats and sausages with spices.
“Fresh until consumption” is the company’s motto for its broad range of food additives.
Because shelf-life is the company’s core competence, Willy Arnold offers a broad, application-specific product range. Products are available for any desired “best-by” time period. In addition to the classic products in the Arnold Robruko Hygro range, the manufacturer especially recommends its “Arnold’s Top Frisch KA”. Adding low doses of this substance ensures microbiological stability, which results in longer shelf-life without any influence on flavour.
Arnold Robruko – Supply food grade acid for the shelf life extension of cooked meats.
Consumers judge freshness upon eating products.
Natural raw materials guarantee freshness until consumption. Arnold Robruko also supports product colour and taste. Robrüko® becomes an indispensable helper in producing sausage and meat products.
Robrüko® inhibits the bacterial saponification of fats, as well as the growth of unwanted bacteria. The added starter cultures begins work faster in an optimal environment. Robrüko® ensures uniform ripening and reproducible results in the raw sausage.
Colour, aroma and freshness are the three important factors to preserve. Robrüko® maintains these properties significantly longer. White sausages stay visibly fresher longer, you can clearly observe this with prepackaged goods.
Clear, pure aspic, opened liverwurst doesn’t have a bitter taste. Stable, blood red colour, are all benefits that Robrüko® can achieve. In addition, Robrüko® retains the liver sausage colour.
Cooked cured products
A mild, round taste and an intense, stable color. Robrüko® also does its job in cooked cured products. It also underlines the taste of its own.
Delicatessen and ready meals
Soups and stews taste rounder and last longer. Fresh onions are defused by Robrüko®.
Supply food grade acid used on the outside of meat. For example All Hygro is used for washing salami to prevent mold growth and in particular, for rind treatment with rind emulsion. Liquid freshness holders enable optimal dosing and the best possible distribution on the end product. One product, many uses.
Safely pre-cook cooked sausage material
The cooking times can be reduced significantly. An unbeatable advantage, especially in times of rising energy prices. Cooking loss is reduced and the color is stabilized.
Keeping sausages and sausages fresher longer
The optimal combination of edible acids offers optimal protection against fogging.
Help against smear and mold
In the case of raw sausage and ham, in particular, mold and smear formation are undesirable and lead to a loss of quality.
To “sour” brine injectors
Avoids deposits, clogging and contamination.
The acid swells the texture of the rinds and decomposes the collagen. Both reactions cause a good emulsifying and water binding action which untreated rinds don’t achieve.
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