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].
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.
MOQ:
none, item is always in stock.
Delivery unit:
bags @ 25 kg
Quantity | Price/kg |
1 kg | 11.20 €/kg |
25 kg | 11.20 €/kg |
100 kg | 10.70 €/kg |
200 kg | 10.45 €/kg |
500 kg | 10.20 €/kg |
1,000 kg | 10.10 €/kg |
2,000 kg | 10.00 €/kg |
from 5,000 kg | 9.90 €/kg |