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Elimination of brine and fat swells in sausage products in PGN Shell Due to Usage of Collagen Proteins

It is common practice now that complex mixtures which include some phosphates, hydro colloids, taste and odor enhancers are used when producing cooked sausage products. The recommendations of the producers, as a rule, mean that high quality raw materials are used.

However, modern markets demand the use of fairly high amounts of additional materials instead of the main raw material (emulsion produced from skins, protein-fat emulsions, various types of hydrated proteins, tissues). Such substitutions lead, as a rule, to recalculations of necessary process moisture.

The use of beef proteins Protomax A and Protomax C (native collagen proteins) for partial (from 10% to 20%) substitution of the main raw material excludes any risk of hydro colloidal swellings.

The use of beef proteins Protomax A and Protomax C ensures completely that hydro colloidal swellings are excluded as the proteins are stabilized and do not arouse any antagonism towards hydro colloidal components of multipurpose mixtures.

 

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