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 (AGAGEL® 600 : water : fat)
Thickener ([E 401] sodium alginate, [E 466] sodium carboxymethyl cellulose, [E 415] xanthan, [E 412] guar gum), sabiliser ([E 516] calcium sulphate, [E 450] diphosphate), dextrose, wheat starch.
2.5-3.5%, depending on desired viscosity (firmness).
1:15:15 for an emulsion made from vegetable oil
1:20:20 for an emulsion made from chicken skin.
none, item is always in stock.
bags @ 25 kg
|1 kg||11.20 €/kg|
|25 kg||11.20 €/kg|
|100 kg||10.70 €/kg|
|200 kg||10.45 €/kg|
|500 kg||10.20 €/kg|
|1,000 kg||10.10 €/kg|
|2,000 kg||10.00 €/kg|
|from 5,000 kg||9.90 €/kg|