Find all ingredients for safe binding and texture improvement of sausages in this category
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]
FibreMaxx WF 90
Wheat fibre texture improver 90 µm fibre length[# 11.069]
Isolated Soya Protein [ISP]
min. 90% protein content[# 11.133]
Emulsifier for Liver Sausage and Emulsions[# 50.004]
Meister Kut [liquid]
Phosphate based binder for sausages and brines[# 50.002]
Meister Kut 88
Sausage and meat phosphate pH 8.8[# 11.031]
Sausage binder and colour stabilizer[# 50.011]
Meister KutMaxx Pro
Sausage binder + colour stabilizer[# 50.012]
Potato Starch Superior
Native potato starch, made in EU[# 11.002]
High viscose protein (90%)[# 11.027]
Food Additive [E 451][# 11.062]
TSP Chunks [10-25 mm]
made in the EU from defatted, non-GMO soya beans[# 11.019]
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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%].
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