According to the Barclays bank, the global market for plant-based foods could reach $140 billion in 2030 and will account for nearly 10% of the world meat market.
We have developed a range of plant-based stabilizers for sausages with excellent filling and binding properties. It will stabilize your emulsion and suspend particles.
Caragum International® worked on stabilizers and thickeners for meat and plant-based meat. In particularly, on cold emulsion technology in meat industry. A good example to illustrate this technology is the mortadella. This is a meat product based on meat or blend of meat from beef, chicken…, where pieces of fat and spices are dispersed. In food technology we talk about a polydispersed system.
The classic formulation of a fine cold emulsion product is a blend of meat, fat and water bring by ice, stabilize by technical ingredients. According the product you need, you can adjust the formulation to design low protein or low fat product for example. However, you have to pay attention to the technical ingredients you use.
The CARAMEAT mimes the muscles proteins network and enhance the emulsion stability. The high amount of water catches by the carrageenan and fiber allow to get best yield and give the opportunity to design cost effective recipes.
- Stabilizers system which allow to produce fat inclusions typical of salami and mortadella using vegetable fat
- Replace fat of animal origin
Whole chicken - Chicken breasts & legs
Weight gain of approximatively 25% by injecting brine into the muscles
Provides a good cohesiveness
Increases juiciness and flavour
It reduce in drip loss and cooking loss by providing uniform gelation.
Stabilizers systems for plant-based sausages
- Stabilizers based on vegetable proteins and hydrocolloids
- Improves texture
- Water binder filler
- Stabilizes the texture, suspend particles and bind water
It will contribute to structural, emulsifying, binding and gelling qualities in sausages as well as to colour and flavour
Stabilizers systems for plant-based hamburger
- Application for low meat content
- Veggie product
- Holds water to reduce syneresis, and allows to get a cohesive structure during the cooking step