| ≥1 piece |
The decisive technological factors in the production of cooked sausage are the formation of an emulsion in the cutter and the structuring process during heating. At both stages the Hydrosol Stabilising Systems act specifically on the protein, fat and water phase. This makes it possible to reduce the meat content and replace it with fat and/or water. At the heating stage it is the stabilisation of fat and water in the denatured protein matrix that matters most. If insufficient meat protein is available, the precipitation of jelly or fat can only be prevented by functional components with specific actions.