Texture improver for processed meats[# 11.022]
FibreMaxx S 100
Soya fibre for food applications, 100 µm[# 11.037]
FibreMaxx WF 200
Wheat fibre texture improver 200 µm fibre length[# 11.055]
Isolated Soya Protein [ISP]
min. 90% protein content[# 11.133]
Emulsifier for Liver Sausage and Emulsions[# 50.004]
Potato Starch Superior
Native potato starch, made in EU[# 11.002]
High viscose protein (90%)[# 11.027]
TSP Chunks [10-25 mm]
made in the EU from defatted, non-GMO soya beans[# 11.019]
We have more than 200 recipes in our library. Have a look by clicking on the fi Recipes logo.
Recipes are always free of charge, and available without registration.
AGAGEL® 220 for sausages and cured meatsAGAGEL® 370 and AGAGEL® 371 for fresh steaks and meat chunksAGAGEL® 360for cooked meats [+ 40%]AGAGEL® 380for cooked red meats [+ 80%]AGAGEL® 390for cooked white meats [+ 80%].
Check here for all details.