Emulsifiers 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 pâtés. These emulsifiers are used alone or in combination to create a stable emulsion.
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 patées and liver sausages.
Benefits of our solutions include:
In cold processed meat emulsions such as frankfurters, wieners, hotdog sausages, bolognas and mortadella types emulsifiers like citric acid esters offer numerous benefits such as:
Should you like to know more about our emulsifier solutions for precessed meat and perhaps try out some of our recipe suggestions, please don't hesitate to contact our local office in Shanghai to order samples, recipe instructions and product information.