Meat Products & Sausages
We offer systems for the emulsification and stabilisation of water and fat in various applications. We have the right compounds for your products, from low-fat sausages to autoclaved sausages in tins.
Our FONDOLAC- & COMBIMEC-Range can be used in:
- Wieners and hot dogs
- Cooked sausages, spreads, liver pate
- Cured ham, corned beef
- Meatballs and minced meat, schnitzel, steaks, poultry, hash browns, chicken wings, cut meats, meat strips, roast, doner kebab, gyros, cordon bleu, marinated meats, liquid panade for schnitzel and shrimps, etc.
- Structure enhancer, improves water binding
- High emulsifying properties
- Cost reduction, minimize loss during frying and cooking
- Protein enrichment
- Easy labeling, no E–numbers, depending on product
- Enhances natural taste and the Maillard reaction (browning effect)
- Improved mouthfeel: firm, juicy and creamy
- For stable pasteurised and sterilised/autoclaved products
- Easy to use