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.

Benefits:

  • Structure enhancer, improves water binding
  • High emulsifying properties
  • Cost reduction, minimize loss during frying and cooking
  • Protein enrichment
  • Easy labeling, no Eā€“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