Firm sausages in perfect shape
Constant quality despite varying raw materials – With our stabilising systems, scalded sausages are firm and delicious every time. These ingredient complexes enable cost-optimised recipes, extend shelf life and minimise syneresis.
Cooked ham in perfect shape
Our injection additives are tailored to the desired product characteristics, and enable the economic production of a wide variety of ham specialities. They give ham outstanding consistency, ideal water binding and good slice adhesion.
Meat, sausage and fish products – we set trends
Worldwide demand for meat is rising rapidly, and with it interest in new and trend-forward meat sausage products that meet the highest requirements in terms of flavour, texture and economy.
Thanks to our long experience, we know the market very well indeed, including country-specific requirements and food trends. We address them with precisely adjusted functional systems for fresh meat, cooked and cured products like ham, reconstituted meat and sausage products, and vegetarian and vegan alternatives.
Our highly specialised stabilising systems aren’t just for meats, but also improve the characteristics of fish products. In its structure, general chemical composition and the biological value of its proteins, fish muscle tissue is not too different from that of warm-blooded animals. The basic processes for fish muscle tissue are thus similar to those used in meat processing, and almost identical stabilising systems can be used.
We will be glad to develop a custom solution for you – ask us!
Tel.: +49 (0) 41 02 202 003
Stabilising systems of proteins, fibre and special hydrocolloids for ham ensure good water binding, problem-free shaping, high slicing firmness and minimal dripping loss.
|Delicatessen cooked ham and Kasseler||PLUSstabil CM HAM 75||A special combination of functional ingredients to minimise carrageen stripes, for injection of 40–75%||6.5 kg/100 l brine|
|Necks, bellies and poultry||PLUSstabil Unibac ST||Specially developed for streaky cuts of meat and white meat. For injection of 20-60%||4–6 kg/100 l brine|
|Restructured cooked ham||PLUSstabil Unibac 40 OA||Outstanding texture and elasticity for high +80 % to +150 % yields||2 % in final product|
|Reconstituted cooked ham||PLUSstabil HAM 100 PLUS||Outstanding texture and elasticity for medium to high +60% to +100% yields||2 % in final product|
Special functional systems for moisture-enhanced
and marinated meat ensure that natural meat fibres are retained for a tender, moist consistency.
|Fresh meat, plain or marinated||PLUSstabil FM PY 15||For poultry, very high output through low dosing, moderate yields||5 kg/ 100 l brine|
|Fresh meat, plain or marinated||PLUSstabil FM Uni||Universal injection system, for moderate to high yields||6 kg/100 l brine|
|Fresh meat, plain or marinated||PLUSstabil FM pH extra||Stabilises the natural pH of meat, also usable for cooked products||2 kg/100 l brine|
|For restructured meat||Hydrogum NA 400 S||Without enzymes, salt-tolerant system||2% in final product|
|Schnitzel and steaks||PLUSmulson F-03||Makes it possible to make restructured products from ends for up to +50% higher yield||2% in final product|
|Burgers, nuggets, kebab preparations||HydroTOP Perfect E||For the production of an all-purpose emulsion||As needed|
|Burgers, nuggets, kebab preparations||HydroTOP Perfect D||Direct addition, high water binding||As needed|
Scalded sausage and bratwurst
A homogeneous emulsion in the cutter and stable
structure when heated are essential for quality
products. With Hydrosol compounds it is possible to get stable textures and avoid common defects like gel and fat separation.
|Scalded sausage and bratwurst||PLUSmuslon CS||Cutter aid for good protein exposure and firm bite||3–4 g/kg|
|Sodium-reduced sausage products||Hydrolon LS||For targeted sodium reduction in meat products, without bitter aftertaste||18–22 g/kg|
|For economical solutions||HydroTOP CS CMC||Improves bite and texture, boosts protein content||25–28 g/kg|
|Sausages with extra bite||HydroTOP Firm-Tec LA||Bite and texture for economy products||10–20 g/kg|
|Cold cuts||PLUSmulson Prot 30||For the production of cooked sausages. Very good emulsifying ability, for high fat formulations with up to 40% fat content||10–20 g/kg|
|Cold cuts||HydroTOP Mix 50||Improves elasticity and sliceability, reduces synaeresis||3–7 g/kg|
Sausage from cooked meat
Liver sausage and patés are made of pre-cooked ingredients. Emulsifier systems of special emulsifiers assist in the formation of a water in oil emulsion and ensure a creamy consistency.
|Emulsifier for liver sausage and marinades||PLUSmulson RTU||Pasty emulsifier (esterified monoglycerides). For direct application||5–10 g/kg|
|Emulsifier paste for liverwurst without palm fat||PLUSmulson RTU PF||For direct use, declaration-friendly and without palm fat||5-10 g/kg|
Our solutions for raw sausage improve the cohesion of raw meat and fat inclusions, and improve the homogeneous distribution of both components.
|Naturally cured raw sausage||Hydrolon DS natur||Compound for naturally cured raw sausage products, provides the typical flavour and a safe curing process||6 g/kg|
|Fast-cured raw sausage||Hydolon DS rapid||Compound for fast-cured raw sausage products, gives fast and safe curing||10 g/kg|
|Hot smoked raw sausages||Hydrolon CASAL||Integrated compound/fast curing compound with seasoning||30 g/kg|
With our stabilising systems for fat emulsions, the visible fat pieces characteristic of salami and mortadella can be made from from vegetable fat. The use of vegetable instead of animal fats significantly cuts production costs.
|Bacon, fat, meat, chicken skin, oil||PLUSmulson PROT 300-F||For gelling, heat-stable fat emulsions, low dosing||1:16:32 (Emulsifier: Fat:Water)|
|Oil in water emulsions, non-gelling||PLUSmulson Prot 200 Plus||Gives spreadable fat emulsions, very high yield||1:20:30 (Emulsifier: Fat:Water)|
|Oil in water emulsions, gelling||PLUSmulson F-03||Gives a heat-stable, firm gel, especially for oil emulsions||1:8:12 (Emulsifier: Fat:Water)|
Freshness preservation and seasoning
Hydrosol’s preservatives for raw and pasteurised meat and sausage products are antibacterial and protect freshness. Our special stabilising systems come already enriched with flavourings and seasonings to provide delicious taste.
|Preservative||Hydrolon Super||A combination of proven preservatives||2–3 g/kg in final product|
|Preservative||Hydrolon Fresh Plus 18||Many uses, effective against bacteria and yeast||3 g/kg|
|Preservative||Hydrolon Fresh TA 21||Preservative and anti-oxidant effect, improves colour retention of meat||3 g/kg|
|Preservative||Hydrolon Fresh BS||Synergies with other preservatives, suitable for surface treatment||2 g/kg|
|Gives a savoury flavour||Naturom TopNAT||In combination with other seasonings and flavourings, the specific product flavour stays fresh longer||20 g/kg in final product|
|Sausages and hot dogs||Naturom Wiener Würstchen||Classic flavour||5–7 g/kg|
|Cooked ham and ham products||Naturom Ham K||Seasoning and herbal extracts||1–3 g/kg|
|Cooked ham and vegan products||Naturom VEG FR||Glutamate-free, rounds out the flavour||10-15 g/kg|
Fish products – we have the right ingredients
As soon as it is caught fish starts to change, inside and out. These biochemical, oxidative and bacterial changes generally reduce the quality. To prevent loss of quality, additives can be used that have much more targeted effects on fish protein, tenderness, texture and flavour than traditional salting.
|Salmon injection||PLUSstabil Solomo||Improved yield for injected salmon products||6.5 g /kg final product|
|Restructured salmon||HydroTOP SBS||Stabilising system for restructured salmon products||50 g/kg|
|Matjes||Hydrolon Fischer Sud||Curing additive with good absorption and mild flavour||13 g/l water|
|Surimi||HydroTOP Mix 50||Improved production safety through improved film formation||0,2 – 1,0 %|
|Surimi||HydroTOP V-MK||Better texture||0,3 – 0,5 %|