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Category: Emulsifiers

Description:

Carefully composed complete blends for bowl-chopper applications with stabilizing, emulsifying and shelf-life and colour improving properties. They characterized by the prefix  PELLIMIX, PELLIKOMBI or PATE MIX. 

Substances added to meat products, such as patés, cooked sausages, spreads, etc., to prevent separation of product components to ensure consistency. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion. They stabilize the product in term of of waterholding capacity, shelf-life and colour. On top of that delicate spices and aroma's are added to create a nice finishing touch.

Technical advantages of use:

• Efficiently mixing the water and fat phase
• Facilitating the emulsion formation
• Enhancing texture
• Adding protein
• Preventing fat melting or jelly separation
• Improving consistency and structure
• Colour stabilization
• Shelf-life enhancing
• Controlled acidity
• Increasing water holding capacity 
• Good taste based on fine spices and aroma's
• Increases production capacity and efficiency
• Tailor-made blends are possible!
• Easy to use
• Minimized losses during thermal treatment