Excellent control of yield and texture
Texture control to create a wide range of different emulsified meat products such as sausages can be accomplished by choosing the right binding or thickening system. The ability to control these properties during the cooking phase is critical to achieve the right performance for the consumer.
Controlling the right texture and performance within the emulsified meat product can allow excellent control of yield and texture. AVEBE solutions will allow manufacturers to offer the best performing products:
- Texture control from firm to soft
- Increased yield/high water binding capacity
- Fat binding
- Salt tolerance
- Ideal gelatinisation temperatures to give maximum functionality
- Controlling cooking yields
- Controlling physical shrinkage
Combing the right AVEBE product from the ELIANE™, FARINEX™, PERFECTAMYL™, PERFECTABIND™ or native starch ranges can allow the very finely minced meat and fat components to be supported in a matrix to attain the right texture. For improve fat retention PASELLI™ potato fibres have the ability to bind fat and water to increase yield and succulence even further.
For your textural and functional needs please do not hesitate to contact us so that we can ensure that you have the most up to date solutions.