Emulsifiers & Stabilizers

The recipe of a boiled sausage is often subject to increasingly strong economic constraints. This leads to the situation that producers are forced to reduce the meat protein content in favor of fat and water. This approach has a significant impact on process stability and quality of the produced finished product.

Losses in consistency, colour, flavour as well as changed filling abilities and inhomogeneous, poorly emulsified sausage meats or fat- and gel separation are the tasks which have to be addressed.

For many years the M Food Group GmbH has been involved in targeting these challenges, which come from all over the world. Therefore, we have an extensive pool of experience in the areas of stabilizing meat masses such as boiled sausage meats or minced and reformed meat masses for the production of nuggets and burgers.

The M-MULSION product range offers mixtures of emulsifying and structure forming ingredients which can be combined individually for many different applications to achieve best stability in the meat mass.

In our in-house technical centre the right M-MULSION products is developed and tested for every specific task. If desired, we support our customers with the implementation of the products into their production process.