Meat, sausage, fish texture and economy

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.

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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.

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Meat and sausage 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.

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.

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We will be glad to develop a custom solution for you – ask us!

Tel.: +49 (0) 41 02 202 003
info@hydrosol.de

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Cooked ham

Stabilising systems of proteins, fibre and special hydrocolloids for ham ensure good water binding, problem-free shaping, high slicing firmness and minimal dripping loss.

Injection system
Application	Stabilising system	Properties	Dosage
Cooked ham and Kasseler	PLUSstabil CM 90 RS	A special combination of functional ingredients to minimise carrageen stripes, for injection of 75-90%	5 kg/100 l brine
Necks, bellies and poultry	PLUSstabil CM BAC 40	Specially developed for streaky cuts of meat and white meat, for injection of 30-45%	6.5 kg/100 l brine

Tumbling system
Application	Stabilising system	Properties	Dosage
Restructured cooked ham	PLUSstabil Unibac 40 OA	Outstanding texture and elasticity for high +80 % to +200 % yields	2 - 3 % in final product
Reconstituted cooked ham	PLUSstabil HAM 100 PLUS	Outstanding texture and elasticity for medium to high +60% to +100% yields	2 - 3 % in final product

Fresh meat

Special functional systems for moisture-enhanced
and marinated meat ensure that natural meat fibres are retained for a tender, moist consistency.

Injection system
Application	Stabilising system	Properties	Dosage
Fresh poultry, no added phosphate	PLUSstabil FM WP	System without phosphate, for injection up to 20%	4 kg/100 l brine
Fresh meat, all kinds	PLUSstabil FM WBC	System without added phosphate, for tenderising meat	10 kg/100 l brine
Fresh meat, plain or marinated	PLUSstabil FM universal	Universal injection system, for moderate to high yields, for injection of 12-25%	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	0.2 % in final product

Restructured fresh meat
Application	Stabilising system	Properties	Dosage
For restructured meat	Hydrogum NA 400 S	Without enzymes, salt-tolerant system	2% in final product
Schnitzel and steaks	PLUSmulson F-03	Enables restructured products from cut offs, yield increases up to +50%	2% in final product

Tumbling system
Application	Stabilising system	Properties	Dosage
Fresh meat, all kinds	PLUSstabil FM WBC	Tumble system without added phosphate, for tenderising meat	10 g/kg
Fresh & IQF meat	PLUSstabil FM Perfect Tumble	Low brine loss for fresh or IQF meat, for high yields, 30-50%	25 g/kg

Convenience and doner products

Over the last years, worldwide consumption of convenience products has increased, creating new market possibilities. Along with the fast-pased lifestyle and consumers expectations, convenience products such as kebabs, nuggets and burgers became well-established products on the global market. With the HydroTOP High Gel and HydroTOP Perfect Range, it is possible to meet those demands.

Convenience products
Application	Stabilising system	Properties	Dosage
Burgers, nuggets	HydroTOP Perfect E	For the production of an all-purpose emulsion	As needed
Burgers, nuggets	HydroTOP Perfect D	Direct addition, high water binding	As needed
Burger, fillings & coarse sausages	HydroTOP High Gel 1002 UK	Declaration friendly binding system, multi-purpose	As needed

Ground meat & doner products
Application	Stabilising system	Properties	Dosage
Kebab & cevapcici products	PLUSstabil FM TP	Tumbling aid for reduced cooking loss, up to 15-25% pick up	24-28 g/kg
Kebab & doner products	PLUSstabil FM TS	Tumble add on for kebab products, improved adhesion, 15-30% pick up	18-20 g/kg
Ground meat doner & kebab preperations	PLUSstabil FM HD 20	Ground meat preparation, all-purpose system	15g/kg

Cooked sausage, bratwurst and cold cuts

A homogeneous emulsion in the manufacturing process 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. Cost-efficient recipes with high process reliability and consistent quality can also be produced.

For eating hot
Application	Stabilising system	Properties	Dosage
Frankfurter, Wiener & Hot Dogs	Hydrolon CS Cure	Cutting aid for quicker reddening, stable curing	1 g/kg
Frankfurter, Wiener & Hot Dogs	PLUSmulson CS Red	Cutting aid for stable cured color, excellent protein breakdown	3-4g/kg
Bratwurst and Weißwurst	PLUSmulson CS White	Cutting aid for uncured products with extra preserving effects	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 Eco 30	Improves bite and texture, boosts protein content	8 g/kg
Sausages with extra bite	HydroTOP CS 50	Improves bite and texture for economy products	5-10 g/kg

For eating cold
Application	Stabilising system	Properties	Dosage
Cold cuts	PLUSmulson Prot 30	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
Cold Cuts	PLUSstabil Perfect HB	Reduced cookout and constant quality	10-15 g/kg

hydrosol-products-MeatSausageFish-Cooked sausage

Cooked sausage spreadable

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.


Application	Stabilising system	Properties	Dosage
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

Raw sausage

Our solutions for raw sausage improve the cohesion of raw meat and fat inclusions, and improve the homogeneous distribution of both components.


Application	Stabilising system	Properties	Dosage
Naturally cured raw sausage	Hydrolon DS nature	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 Range	Integrated compound/fast curing compound with seasoning	30 g/kg

Fat emulsions

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.


Application	Stabilising system	Properties	Dosage
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.

Preservation
Application	Stabilising system	Properties	Dosage
Preservative	Hydrolon Super	A combination of proven preservatives	2 - 3 g/kg
Acetate based	Hydrolon Fresh Plus 18	Many uses, effective against bacteria and yeast	5 g/kg
Acetat based with additional sulphite	Hydrolon Fresh TA 21	Preservative and anti-oxidant effect, improves colour retention of meat	3 g/kg
Benzoate & Sorbate	Hydrolon Fresh BS	Synergies with other preservatives, suitable for surface treatment	2 g/kg

Seasoning
Application	Stabilising system	Properties	Dosage
Gives fresh taste	Naturom Fresh Plus Nat C	Leads to a longer fresh taste and better product quality, clean label	6g/kg
Gives a savoury flavour	Naturom TopNAT	In combination with other seasonings and flavourings, the specific product flavour stays fresh longer	20 g/kg
Sausages and hot dogs	Naturom Wiener Würstchen	Classic flavour for cooked sausages	5–7 g/kg

Meat meets veg

The plant-based revolution is casting a new light on even classic meat products. Meat and sausages are being beefed up with vegetables, legumes or mushrooms, to give them a healthier image and reduce the cost of ingredients. The combination of meat and veg results in extra juicy products that are rich in fibre thanks to the plant content. Meat and sausage products made with the PLUSmulson series help reduce meat consumption by up to half.


Application	Stabilising system	Properties	Dosage
Burger, Nuggets, various sausage types	PLUSmulson VE 40	Great binding abilities by different vegetable type and content. Covers the function of less used meat protein	2.50 - 3.50 %

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