Emulsified products
Range of functional solutions designed for emulsified products that provide emulsion stability, water and fat retention, texture or yield improvement, cost reduction or protein substitution, depending on the specific manufacturing needs.
Description
This application provides superior emulsion stability and improved texture to a wide variety of emulsified products, from low-cost frankfurters to classic mortadellas. Depending on the manufacturer’s needs the recommended solution may reduce costs, enhance texture, aid in phosphate and/or salt reduction without compromising texture, substitute expensive proteins or provide protein and fibre source. Our solutions for emulsified products are crucial for manufacturers seeking to enhance both product quality and cost-effectiveness.
Benefits
Improve Texture
Improve Bite
Improve Yield
Improve Binding And Cohesion
Reduce Cooking Loss
Create Added-value Products
Protein And Fibre Source
Stabilize Fats
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