Search in our catalogue

 

Search by product name:

Category: Emulsifiers

Description:

Carefully composed blends for bowl-chopper applications with mainly emulsifying properties: characterized by the prefix “EMULGATOR / “EMUL”. Substances added to meat products, such as patés, cooked sausages, spreads, etc., to prevent separation of product components to ensure consistency. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion.

Applications:

As the main components of sausages are meat proteins, fat and water, they need to be bound together in a stable emulsion. Emulsifiers stabilize this emulsion and distribute the fat finely throughout the product. In low-fat meat products, food additives are responsible for making them as pleasant as their full-fat counterparts.

Technical advantages of use:

• Efficiently mixing the water and fat phase
• Facilitating the emulsion formation
• Enhancing texture
• Adding protein
• Preventing fat melting or jelly separation
• Improving consistency and structure