MEAT PROCESSING / STABILISERS AND EMULSIFIERS
Stabilisers
and emulsifiers
Integrated solutions for developing texture, binding moisture and stabilising meat products.
Finished product texture and stability
EcoColor stabilising systems address meat processing requirements such as texture development, moisture binding, reduced cooking losses and fat emulsion management.
System selection depends on the recipe, raw materials and desired finished product characteristics.
STABILISING SYSTEMS
Stabicom
Integrated stabilising systems for sausages. Solutions for texture development, moisture binding and improved finished product consistency.
Stabicom 1340320For all types of sausages.Details
- Composition
- Stabilisers (E407, E412, E415, E417, E425), emulsifier (E471), gelling agent (E508), dextrose, colour (E120)
- Purpose
- Used as a stabiliser in all types of sausage production to improve texture and colour, increase yield and reduce cooking losses. Hydration ratio 1:30–1:50 depending on raw material composition. Use at 0.45–0.7 kg per 100 kg of sausage meat.
Stabicom 5340381For sausages, including recipes with substantial meat replacement.Details
- Composition
- Stabilisers (E407, E401, E412, E425, E466, E415), gelling agent (E508)
- Purpose
- Recommended for sausage production, including recipes with substantial meat replacement. One kg binds 40–50 litres of water depending on the raw materials. The blend also has good emulsifying properties with fatty meat. Use at 0.45–0.7 kg per 100 kg of sausage meat. Improves consistency and bite in products that are reheated, such as frankfurters.
Stabicom 6340390For cooked sausages.Details
- Composition
- Stabilisers (E407, E412, E415, E417, E425), gelling agent (E508), dextrose
- Purpose
- Recommended for cooked sausages. The blend creates a firm, elastic consistency. One kg binds 40–50 litres of water depending on the meat ingredients and their proportions. Add Stabicom 6 to the cutter at the start of chopping together with the phosphate additive. Use at 0.4–1.0 kg per 100 kg of sausage meat.
INTEGRATED SOLUTIONS
EcoBlend Functional M
Functional blends for meat and vegetable canned foods, fat emulsions and sausage meat.
EcoBlend Functional M340520For meat and vegetable canned foods.Details
- Composition
- Stabilisers (E407, E415, E417, E425), maltodextrin, dextrose, gelling agent (E508)
- Purpose
- Used in meat and vegetable canned foods to improve consistency. Provides high texturising and moisture-binding capacity, with a hydration ratio of 1:60–1:90 depending on the raw materials.
EcoBlend Functional M340480For preparing fat emulsions and use in sausage meat.Details
- Composition
- Stabilisers (E466, E415, E412)
- Purpose
- Used as an emulsifier for preparing fat emulsions at 1.5 kg per 100 kg of emulsion. In dry form, use at 0.2–0.7 kg per 100 kg of sausage meat.
TECHNICAL SUPPORT
We can select a solution
for your product
EcoColor specialists can select a stabilising system for the product type, recipe, raw materials and processing requirements.
Request a consultation