- Minimization of brine leakage / gel deposits
- Texture enhancement
- Production of low-fat / reduced-fat products possible
- Production of phosphate-free products possible
Meat and
Sausages »
Injection.
Tumbling.
Ground meat
Improvement and enrichment of meat and sausages
through the use of Herbafood products
Benefits
Scope
Herbafood Products
Boiled sausages
Spreadable raw and cooked sausages
- Production of reduced-fat products possible
- Improved spreadability
- Smooth, creamy texture
- Natural golden-yellow to dark-brown shades
- Optional flavor rounding
Ground meat preparations
- Minimization of frying loss / improved juiciness
- Reduction of tackiness / improved processing properties
- Introduction of additional water possible
- Fat reduction
- Reduced thawing loss with frozen products
- Improving the texture of products with layers
Tumbling products
- Improved adhesion of marinades and liquid seasonings
- Increase in the proportion of liquid seasoning
- Natural golden-yellow to dark-brown shades
- Optional flavor rounding
Injection
- Increased injection quantity
- Improved juiciness
- Minimization of the boil-out / burn-out loss
- Minimization of gel deposits
- Minimization of surface moisture of sliced products
Application areas and food trends
of fiber and extracts from Herbafood
