DenEmul Series

DenEmul Series Solutions for emulsified meat products

Application

Emulsified meats

DenEmul Coldset LS 12.202

DenEmul Coldset HG XS 12.201

DenEmul MPF 11.681

DenEmul MXC 13.245

DenEmul SOE 12.061

DenEmul SOE ES 12.404

DenEmul Veg 13.246

Description

Cold-setting, heat-stable stabilising system for fat or meat emulsions. Delivers bouncy and elastic texture.

Cold-setting, heat-stable stabilising system for fat or meat emulsions with firm texture.

Cold-setting, heat-stable, thermogelling stabilising system for producing fat or meat emulsions.

Cold-setting, heat-stable, thermogelling stabilising system for producing fat or meat emulsions with firm texture.

1:10:20 or 1:6:25

1:10:20 or 1:10:30

1:5:10 1,0 - 3,0 as direct addition

1:5:15 1,0 - 3,0 as direct addition

Stabilising and emulsifying system for fat or meat emulsions. Provides good water-binding. Suitable for animal fat reduction. 1:10:20 or 1:20:20

All-in-one emulsifying system for fat or meat emulsions. Ensures stable texture, good water-binding, and bite.

Cold setting, heat stable stabilising system for meat reduction. Recommended for soy replacement.

1:5:15

1,5 - 2,5 as direct addiction

1:5 or 1:10 or 1:3:5 for oil emulsion

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