Binders & Texture Improvers

Find all ingredients for safe binding and texture improvement of sausages in this category

AGAGEL® 600
Produktfoto
Produktfoto
Produktfoto
Produktfoto

AGAGEL® 600

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].

MOQ may apply

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 11.10 €/kg
25 kg 11.10 €/kg
100 kg 10.60 €/kg
200 kg 10.35 €/kg
500 kg 10.10 €/kg
1,000 kg 10.00 €/kg
2,000 kg 9.90 €/kg
from 5,000 kg 9.80 €/kg

11.10 €/kg

bags @ 25 kg