Hydrosol products for meat and sausage
Stabilising and emulsifying systems for meat and sausage products
Hardly anything is viewed, handled, smelled and tasted as intensively as food. Functional systems are indispensable for the manufacture of consistently high-quality meat products at economical prices, ensuring the desired attributes of appearance, texture, flavour and shelf-life. The manufacture of meat and sausage products requires different technologies according to the end product – cooked (Frankfurter-type) sausage, boiled ham, boiled sausage, fermented sausage or raw ham. The cooked sausage types, the various kinds of boiled ham and the spreadable boiled sausage varieties have achieved the greatest economic significance in the international market. We develop tailor-made stabilising and emulsifying systems for each of these special sausage qualities.
We will be pleased to develop a tailor-made solution for your product. Talk to us about it!
Hydrosol products for meat and sausage
| Type of Product |
Hydrosol Product Series |
Main Attributes |
| Cutter aids |
Product series
PLUSmulson |
- Emulsification
- Water binding
- Texture enhancement
|
| Emulsifier compounds |
Product series
PLUSmulson |
- Emulsification
- Water binding
- Texture enhancement
|
| Boiled sausage emulsifiers |
Product series
PLUSmulson |
- Stabilising
- Viscosity control
|
| Meat binding systems |
Product series
MEATzym |
- Production of whole meat pieces from cuttings
- Standardized weight and shape
|
| Stabilising systems for minced meat products |
Product series
HydroTOP |
- Water binding
- Better shaping
|
| Additives for ham injection |
Product series
PLUSstabil |
- Water binding
- Prevention of syneresis
- Cohesion of slices
- Good cutting properties
|
| Anti-staling agents |
Product series
HYDROLON |
- Shelf-life
- Preservation
- Colour stability
- Protection against oxidation and warmed-over flavour (WOF)
|
