DAIRY, NON-DAIRY
Emulsifiers directly affect the storage time and shelf life of processed meats. For the stabilization of broth and fat in processed meats and for the internal consistency of the product, acid-regulating products with strong emulsifying capacity that will not spoil the taste of meat and meat products are needed.
It is mostly preferred in products such as pate, salami and sausage.
Each of our developed products, which require a long and careful study, may have different features according to customer demands, region or application itself. Please contact us to offer you the right product.
Key Benefits;
- Enhances moutfeel
- Improves texture
- Improves whitening property of non-dairy creamers
- Enhances structure
- Enhances emulsification
- Improves aeration
- Improves foam stability
Key Features;
- Cost Effective
- Enhanced solubility
- Optimized nutrition values
- Sustainable quality in accordance with GMP standards
- Non-GMO
- Halal Certified
- Kosher Certified
- Palm-free alternatives available
- RSPO alternatives available
- Minimum 18 months of shelf-life
Products*;
(*) In order to offer you the right type of these emulsifiers, please contact us.