EMULSIFIERS AND STABILIZERS

  • EMULSIFIERS
  • STABILIZERS
  • EMULSIFYING SALTS
  • LECITHINS

ADVANTAGES/PRIORITIES:

  • Provide very good and stable binding of equal parts of water and fat, which creates an emulsion stable on pasteurization and sterilization
  • Freeze-thaw stable emulsion
  • Emulsifier could be add as a dry powder into the cutter
  • Cold and hot way of working
  • Stability in risky recipes with variable meat- fat levels
  • CANNING INDUTRY: Form a stable (and strong) emulsion with 10 to 80% oil content

APPLICATIONS: