According to Barclays Bank, the global market for plant-based foods could reach $140 billion by 2030, representing almost 10% of the global meat market.
We have developed a range of plant-based stabilizers for sausages, with excellent filling and binding properties. They stabilize your emulsion and suspend particles.
CARAGUM International® has been working on a range of stabilizers and gelling agents for meat and plant-based meat. In particular, cold emulsion technology for the meat industry. A good example of this technology is mortadella. This is a meat product made from meat or a mixture of beef, chicken etc.. in which pieces of fat and spices are dispersed. In food technology, this is known as a polydisperse system.
The classic formulation of a fine product in cold emulsion is a mixture of meat, fat and water brought in by ice, stabilized by technical ingredients. Depending on the product you need, you can adjust the formulation to design a low-protein or low-fat product, for example. However, you need to be careful about the technical ingredients you use.
The CARAMEAT range mimics the muscle protein network and improves emulsion stability. The large amount of water captured by the carrageenans and fibers ensures the highest yields and provides the opportunity to design profitable recipes.
Fat substitute
- A stabilizer system that produces the fat inclusions typical of salami and mortadella using vegetable fat.
- Replace animal fats
Whole chicken – Chicken breasts and thighs
- Weight gain of around 25% by injecting brine into the muscles.
- Provides good cohesion
- Increases juiciness and flavor
- It reduces drip and cooking losses by ensuring uniform gelling.
Stabilizer systems for Sausage Alternatives
- Stabilizer based on plant proteins and hydrocolloids
- Improves texture
- Aqueous binder
- Stabilizes texture, suspends particles and binds water.
- It contributes to the structural, emulsifying, binding and gelling qualities of sausages, as well as to their colour and flavour.
Stabilizer systems for Hamburger Alternatives
- Application for low meat content
- Retains water to reduce syneresis, and helps achieve a cohesive structure during the baking stage.
