Meat
Our product solutions enable us to meet the requirements of individual customers and specific applications. They include longer shelf life, better firmness, prevention of gel precipitation in scalded sausage, temperature resistance in the cutter and during preparation, browning capacity and many other attributes.
Scalded sausage
| Product name |
Product group |
Properties |
| Lactonat EN |
Extruded sodium caseinate |
Emulsification; fat binding; texture enhancement |
| Lactonat RN-5 |
Roller-dried sodium caseinate |
| Lactonat RN-HV |
Roller-dried caseinate, high viscosity |
Boiled ham
| Product name |
Product group |
Properties |
| Lactonat RN-5 |
Roller-dried sodium caseinate |
Water binding; emulsification |
| Lactomin 80 S HG |
Whey protein concentrate |
| Lactonat RN-HV |
Roller-dried caseinate, high viscosity |
Salami
Customized solutions are possible on request.
| Product name |
Product group |
Properties |
| Lactose |
Lactose |
Improved maturation |
| Lactosin AS |
Milk protein |
Improved reddening; reduction of the water content |
