Red meats, salamis
In addition to their high protein content (50-80%), our additives can create water-in-oil emulsions in ratios ranging from 1:10:10 to 1:20:20. In addition to their colour stabilisation and protein substitution roles, they also facilitate the emulsification of water-in-oil emulsions in a ratio ranging from 1:5:5 to 1:10:10. They facilitate the swelling and migration of proteins, as well as the establishment of a uniform, homogeneous structure. They ensure and enhance the stability of the products’ colour and also have flavour enhancing qualities.