There are a wide range of technological aids that help you achieve that extra bite of production safety and efficiency at every stage of sausage production. From cutting agents, to emulsifiers, to water-binding additives – There are just the right compounds for every requirement.
Emulsifiers and production of sausage
Understanding emulsions is important for making emulsified products such as hot dogs, frankfurters, bologna or liver sausages. During the comminution process fat cells become ruptured and the free fat is released. Fat does not dissolve in water or mix with it well. The purpose of emulsion is to bond free fat, meat and water together so they will not become separated. When fat comes out of emulsion it will be lost during cooking which amounts to a higher cooking loss.
The primary reason for adding an emulsifier or stabiliser to a food is to improve the overall quality of the end product. Emulsifiers, like stabilisers, are a small, yet very important part of the end product!
Emulsifiers are used as a meat substitute and are particularly useful for reducing costs and for improved water, fat and oil-binding properties and to ensure consistency.
Emulsifiers help to blend two or more non-miscible fluids such as oil and water into a finely dispersed mixture, the so-called emulsion.
There are a wide range of solutions on emulsifying and stabilizing compounds for instance. You can make a pre-emulsion first or you put the emulsifying and stabilizing compound as dry addition to the meat dough.
Use of emulsifiers
You can use emulsifiers for:
- Emulsifier for the preparation of cut-resistant emulsions to create a new meat block, new fat block, new chicken skin block (= hard firm after 4 hours in cooling room) to save costs. Suitable on: mdm meat, small pieces of meat, pork fat, chicken skin Can absorb and hold a lot of water! Also suitable for dry addition.
- Emulsifier to create a new soft pork fat block, new soft chicken skin block. Production and stabilization of fat emulsions
- Emulsifier to make a gel as filler
- Emulsifier as a animal Fat replacer,
Fat emulsion made from veg. oil 20 oil, 30 water and 1 kg emulgator, Also suitable for retord products!
- Emulgator to create more texture, vegetable fibre compound, dry addition
- Emulsifiers to make a strong gel out of water. Suitable for retort products as well. Is heat stable, make very strong gel! 20 water and 1 kg emulgator. There is a specialist emulgator for non starch high temperature sausage
- Pork skin emulsion
- Emulsifier as fat stabilization of fat in the sausage emulsion, Fat emulgator by dry addition
- Emulsifier as water binding and consistency support in cooked sausages. Water binder emulgator by dry addition.
- Specialist emulgators (for instance to make cheese emulsions, to make pate, to make liver sausages)
