Make use of this comprehensive library of production recipes with 200+ individual recipes.
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The fi_Recipes App
Your Professional Guide to Meat Processing
This comprehensive library of recipes was developed for professional meat and food processing individuals. 200+ production recipes are available free of charge as downloads from our website. And now as an App.
Simply go to your App Store and search for fiRecipes, or scan one of these QR codes.
CL stands for Clean Label. Click on the individual name for details.
ManufactuRing of (soya)-Emulsions
Isolated Soja Protein [ISP] has a protein content of 90% and should be used in cooked sausages to increase mouthfeel ("bite"). The emulsion remains firm after cooking.
Soya Concentrate has a protein content of 70% and is normally used for making emulsions, such as chicken skin emulsions to reduce material cost.
A typical formulation is 1+5+5: 1 part soya isolate or concentrate 5 parts of water 5 parts of vegetable oil or animal fat (e. g. chicken skin).
Our best recommendation is the use of our premium ingredient blend for emulsions, AGAGEL® 600 which allows highly efficient emulsions of up to 1:20:20.Follow this link for more information. Recipes available here.