Meat, sausage, fish texture and economy

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

Injection system
ApplicationStabilising systemPropertiesDosing
Delicatessen cooked ham and cured porkPLUSstabil Unibac PP 2.0A special combination of functional ingredients minimises carrageen stripes. For injection of 40-80%4–5 kg/ 100 l water
Necks, bellies and poultryPLUSstabil Unibac STSpecially developed for streaky cuts of meat and white meat. For injection of 20-60%4–6 kg/100 l
Tumbling system
ApplicationStabilising systemPropertiesDosing
Restructured cooked hamPLUSstabil Unibac 40 OAOutstanding texture and elasticity for high +80% to +150% yields2% in the final product
Restructured cooked hamPLUSstabil Ham 100 PlusMakes it possible to make restructured products from ends for up to +50% higher yield2% in the final product
Injection system
ApplicationStabilising systemPropertiesDosing
Fresh meat, plain or marinatedPLUSstabil Meat 15/CBased on organic edible acids. Freeze/thaw-stable5 kg/ 100 l water
Restructured fresh meat
ApplicationStabilising systemPropertiesDosing
Schnitzel and steaksPLUSmulson PROT 300-FMakes it possible to make restructured products from trimmings. Freeze/thaw-stable2% in the final product
Schnitzel and steaksPLUSmulson F-03Makes it possible to make restructured products from ends for up to +50% higher yield2% in the final product
Ground meat
ApplicationStabilising systemPropertiesDosing
Burgers, nuggets, meat fillingsHydroTOP 35 HA-STImproves water binding and cohesion15–30 g/kg
Burgers, nuggets, meat fillingsHydroTOP High Gel 1000Outstanding texture improvement, oil and water binding5–20 g/kg
For eating hot
ApplicationStabilising systemPropertiesDosing
Sausage productsPLUSmulson PROT 300-FCompound for improving the structure of sausages. Low dosing3–10 g/kg
Sausage productsPLUSmulson F-03Compound for improving the structure of sausages3–10 g/kg
Sausages with extra biteHydroTop FBT 300Top product for thermally stable sausages. Excellent texture for economy as well as premium products3–7 g/kg
Sausages with extra biteHydroTop Firm-Tec LABite and texture for economy products, alternative to soy isolate (ISP)10–20 g/kg
For eating cold
ApplicationStabilising systemPropertiesDosing
Cold cutsPLUSmulson Prot 30For the production of cooked sausages. Very good emulsifying ability, for high fat formulations with up to 40% fat content10–20 g/kg
Cold cutsHydroTOP Mix 50Improves elasticity and sliceability, reduces synaeresis3–7 g/kg
ApplicationStabilising systemPropertiesDosing
Emulsifier for liver sausage and marinadesPLUSmulson RTUPasty emulsifier (esterified monoglycerides). For direct application5–10 g/kg
ApplicationStabilising systemPropertiesDosing
Hot smoked raw sausagesHydrolon CASALIntegrated compound/fast curing compound with seasoning30 g/kg raw sausage mass
ApplicationStabilising systemPropertiesDosing
Bacon, fat, meat, chicken skin, oilPLUSmulson PROT 300-FFor gelling, heat-stable fat emulsions, low dosing1:16:32 (Emulsifier: Fat:Water)
Oil in water emulsions, non-gellingPLUSmulson Prot 200 PlusGives spreadable fat emulsions, very high yield1:20:30 (Emulsifier: Fat:Water)
Oil in water emulsions, gellingPLUSmulson F-03Gives a heat-stable, firm gel, especially for oil emulsions1:8:12 (Emulsifier: Fat:Water)
Visible fat pieces for cooked sausage and cooked salamiPLUSmulson Prot 300-VEGFor production of fat emulsions, no further fat source necessary1:8 (Emulsifier: Water)
ApplicationStabilising systemPropertiesDosing
PreservativeHydrolon SuperA combination of proven preservatives2–3 g/kg in final product
ApplicationStabilising systemPropertiesDosing
Gives a savoury flavourNaturom TopNATIn combination with other seasonings and flavourings, the specific product flavour (as of ham, sausage, marinated meat, ketchup, mayonnaise, sauces) stays fresh longer20 g/kg in the final product
Sausages and hot dogsNaturom Wiener WürstchenClassic flavour5–7 g/kg
Cold cuts and poultryNaturom BMWarm, harmonious flavour note2–5 g/kg
Cooked ham and ham productsNaturom Ham KSpice and herbal extracts1–3 g/kg
Cooked sausages and vegetarian productsNaturom WD1With flavourings and seasonings6–9 g/kg
Fish applications
ApplicationStabilising systemPropertiesDosing
Salmon injectionPLUSstabil SolomoImproved yield for injected salmon products6.5 g /kg final product
Restructured salmonHydroTOP SBSStabilising system for restructured salmon products50 g/kg
MatjesHydrolon Fischer SudCuring additive with good absorption and mild flavour13 g/l water
SurimiHydroTOP Mix 50Improved production safety through improved film formation0,2 – 1,0 %
SurimiHydroTOP V-MKBetter texture0,3 – 0,5 %


Stabilising systems for meat and sausage

Our stabilising and texturing solutions for manufacturers of meat and sausage.

Interested in Tailor-made functional systems for poultry?

Discover our innovations.

Just order our brochure on Stabisol for cheese preparations and see how our stabiliser systems can help you benefit from the vegetarian trend.

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