DenEmul Series
Solutions for emulsified meat products Application
Solution
Description
Dosage (DenEmul: fat: water) (%)
Emulsified meats
DenEmul Coldset LS 12.202
Cold-setting, heat-stable stabilising system for fat or meat emulsions. Delivers bouncy and elastic texture.
1:10:20 or 1:6:25
Emulsified meats
DenEmul Coldset HG XS 12.201
Cold-setting, heat-stable stabilising system for fat or meat emulsions with firm texture.
1:10:20 or 1:10:30
Emulsified meats
DenEmul MPF 11.681
Cold-setting, heat-stable, thermogelling stabilising system for producing fat or meat emulsions.
1:5:10 1,0 - 3,0 as direct addition
Emulsified meats
DenEmul MXC 13.245
Cold-setting, heat-stable, thermogelling stabilising system for producing fat or meat emulsions with firm texture.
1:5:15 1,0 - 3,0 as direct addition
Emulsified meats
DenEmul SOE 12.061
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
Emulsified meats
DenEmul SOE ES 12.404
All-in-one emulsifying system for fat or meat emulsions. Ensures stable texture, good water-binding, and bite.
1:5:15 1,5 - 2,5 as direct addiction
Emulsified meats
DenEmul Veg 13.246
Cold setting, heat stable stabilising system for meat reduction. Recommended for soy replacement.
1:5 or 1:10 or 1:3:5 for oil emulsion
DenEmul Series
Solutions for emulsified meat products
Benefits of using: • Meat reduction • Cost-effective • Enhances texture and mouthfeel • Provides stable emulsification & water holding • Provides excellent heat stability
Denico Food Ingredients F.L.Smidths Vej 12 | DK-8600 Silkeborg | Denmark Tel.: +45 86 82 86 22 | ingredient@denico.dk
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• Ensures freeze/thaw resistance