EMULSIFIERS FOR
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.
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.
Contact us today to order samples of our emulsifiers and try them in our extensive library of recipes.
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:
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:
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