Jeleron
Item 340270Aspic made with meat, fish or vegetables.
Stabilising systems
Functional systems for developing product structure and addressing food processing requirements.
STABILISING SYSTEMS
Structure is part of the product
Stabilising systems are used to develop and maintain the required structure of a food product. The choice of solution depends on the product category, formulation, manufacturing process and desired result.
The range includes specialist lines for the meat, fish and dairy industries, as well as solutions for specific processing requirements.
JELLIED AND ASPIC PRODUCTSJeleron
A range for aspic, jellied meat, head cheese and related products. It includes solutions for meat, fish and vegetable aspics, as well as selected meat products.
Recommended dosage: 1,150 g per 10 L of water or broth4 optionsView range
Jeleron Spicy
Item 340280Jellied meat products.
Jeleron Classic
Item 340300Aspic made with meat, fish or vegetables.
Jeleron Special
Item 340310Head cheese and pressed meat products.
COOKED SAUSAGESStabicom
Stabilising systems for cooked sausages. Products in this range are designed to increase finished product yield and improve texture.
Recommended dosage: 450–1,000 g per 100 kg of product2 optionsView range
Stabicom 1
Item 340320Increases cooked sausage yield and improves texture.
Stabicom 2
Item 340350Increases cooked sausage yield and improves texture.
DAIRY INDUSTRYEcoblend Function
A range of functional products for the dairy industry, with solutions for cheese, cheese products and ice cream.
2 optionsView range
Ecoblend Function
Item 340033Ecoblend Function M
Item 340027
MEAT AND FISH PRODUCTSEcoblend Time
A product for use in meat and fish products.
Ecoblend Time
Item 330050Need help selecting a stabilising system?
We can help select a solution for your product, manufacturing process and target result.