Chopping agent/ Stabilisation

The consumer expects an optimal consistency, a crisp bite and an appealing look when enjoying delicate sausage specialities. To fulfil these expectations, an ideally  matched chopping agent that ensures stable binding of sausage meat and water is indispensable. A standard product does not usually achieve the desired stabilisation. That is why we will prepare for you a suitable chopping agent for optimal stabilisation of your finished product - naturally taking account of your requirements – with or without phosphate, etc. If an even stronger water binding is required, a thickening agent such as carrageen, starch or xanthan in a compound can also be incorporated.

Upon request a combination product including reddening components can also be prepared. This additionally guarantees reliable reddening and supports the retention of colour.

We will also be pleased to prepare a complete mixture including flavouring.

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