Emulsifiers for meat products

It is a well-known fact that food manufacturers are constantly striving to improve the quality of their products. However, they are also looking to reduce the cost of their products in order to become more competitive in the market. For meat product manufacturers, the use of emulsifiers can achieve both of these aims.

The correct use of emulsifiers in meat products can help the manufacturer achieve:

• Excellent dispersibility in the meat batter, processed under both cold and hot conditions
• Stable emulsions in products with high fat and water content
• Reduction of purge and cooking loss
• High-quality produced sausages
• An optimized cost profile for sausages
• Flexibility in raw material selection

Palsgaard offers a range of emulsifiers for meat products, for example sausages and pâtés. These products are either used alone or in combination for creating a stable emulsion in the meat product.

Try our recipe suggestions

Palsgaard has made available a number of recipes for emulsified meat products for you to download. These recipes will serve as a good starting point for testing and further development of new products at your facilities.

For samples of our emulsifiers for meat products, please contact your local Palsgaard office.