Emulsifyers
EMULGIN®
- avoids decomposition of liver sausage before filling
- avoids sedimentation of fat and jelly
- makes liver sausage creamy
- protects against discoloration of sausage in glass packing
EMULGIN® is an emulsifier for all boiled and cooked sausages. Spreadable cooked sausages and pâtes are complexe multi-phases systems, which bind fat in form of oil-in-water emulsion, more or less heat-stable. EMULGIN® is capable to accumulate between water and fat and thanks to this, can improve the generation and stabilisation of emulsions. The various EMULGIN® types are modified to meet the different requirements of boiled and cooked sausage.
