There are several reasons why you could substitute animal fat for vegetable fat in sausage production.
- Suitable for reducing the fat content in a final product or for substituting animal (saturated) fat for vegetable (unsaturated) fat
- Costs saving. Allows theS addition of a high proportion of water, reducing calorie intake and manufacturing cost of the final product
- Structured fat is thermo-irreversible (it does not melt) and may be cut or diced in any desired manner and added to the product during the production process
- Can be used with any kind of vegetable oil
- Suitable as fat replacer, fat binder, meat binder
Subsitute for animal fat
There is a new emulgator on the market with extremely high-water binding capacity:I experienced the following recipes (1:5:19)
– 1 part of emulsifier
– 5 parts of vegetable oil, or animal fat, or animal fat/vegetable oil, or chicken skin or mdm meat, or pieces of meat.
– 19 parts of water
I want to share the latest information, and experience on this new emulgator (emulsifying and stabilizing compound).
How to make vegetable fat for sausage production
- Put vegetable oil, or animal fat, or chicken skin or mdm meat, or pieces of meat into the cutter and operate cutter at high speed for a short while.
- Add Emulgator at low speed.
- Increase cutting speed again and add water step by step until a fine emulsion is achieved.
- Store emulsion in cooling chamber at 0-5°C until further use. Product will be firm after 5 hours resting.
- After resting you get a new block which you can use in your sausage recipes.
Photo’s vegetable fat replacer
New replacement fat block made by 1 kg emulgator, 5 kg vegetable oil, 19 kg water
You can dice and slice the new replacement fat block
.
Pork leg meat with the new replacement fat block.
Pork leg meat with the new replacement fat block.
Fat replacer in salami
