MEAT

Emulsifiers for processed meat

Palsgaard offers a broad range of emulsifiers which make it possible for meat product manufacturers to improve product quality while significantly reducing production costs in both hot and cold processed meat emulsions.

Let's help you improve your meat products

Palsgaard offers a range of emulsifiers for meat products such as sausages and patés. These emulsifiers are used alone or in combination to create a stable emulsion.

KEY FEATURES

Easy-to-dose powders
Non-GMO
Non-palm alternatives available
Non-lecithin solutions available
Kosher / Halal-certified
Available as RSPO SG certified

KEY BENEFITS

Excellent emulsion stability
Improved product quality
Cost-optimisations in hot and cold processed
meat emulsions
Facilitated production

Hot processed meat emulsions

Palsgaard has developed and tested a series of mono-diglycerides and distilled mono-diglycerides which offer numerous benefits in hot processed meat emulsions, such as liver patés and liver sausages.

Benefits of our solutions include:

Excellent dispersibility in the meat batter, processed under hot conditions
Smoother texture to spreadable patés and sausages
A stable emulsion with minimum fat and water separation during storage
No off-flavours or smell
Cost reductions in final recipes

Cold processed meat emulsions

In cold processed meat emulsions such as frankfurters, wieners, hot-dog sausages, bolognas and mortadella types emulsifiers like citric acid esters offer numerous benefits such as: