Functional Compound for Emulsions [# 11.026]
Description:
This functional compound was developed for making fat-water emulsions. Fat-water emulsions are usually added to sausages recipes in competitive markets.
Allows making of emulsions of up to 1:20:20.
Ingredients:
Sodium alginate system (sodium alginate [E 401], calcium sulphate [E 516], sodium phosphate [E 450]), potato starch, soya protein concentrate, guar gum [E 412].
Minimum order quantity [MOQ]:
250 kg
Usage:
2-2.5%, depending on desired viscosity (firmness).
1:13:13 for an emulsion made from vegetable oil
1:20:20 for an emulsion made from animal fat, such as chicken skin.
Delivery unit:
bags @ 25 kg
Quantity | Price/kg |
1 kg | 9.70 €/kg |
25 kg | 9.70 €/kg |
100 kg | 9.20 €/kg |
200 kg | 8.95 €/kg |
500 kg | 8.70 €/kg |
1,000 kg | 8.60 €/kg |
2,000 kg | 8.50 €/kg |
from 5,000 kg | 8.40 €/kg |