Functional Compound for Emulsions [# 11.026]
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.
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
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.
bags @ 25 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|