Innovative emulsifiers with added value

Emulsifiers are agents that mix two liquids that cannot otherwise be mixed, such as oil and water, into a stable, homogeneous and smooth emulsion. In contrast to conventional emulsifiers, which are usually used for improving consistency in the manufacture of liver sausage, the products in the innovative WIBERG Emulsifiers/Optimiser range are based on thickening and structuring raw materials.

The new WIBERG emulsifiers for recipe optimisation help to produce stable, homogeneous and smooth emulsions that positively influence the consistency and texture, especially in the manufacture of cooked sausage products. Depending on the meat recipe, these emulsions may replace the pure meat and/or fat share to a certain extent and so contribute to the reduction of production costs. They support the optimal processing of the available raw materials, which plays an important role especially in export markets. The aim of these new products is to significantly improve recipes in terms of their structure, stability and water binding capacity. An example of this range is the balanced WIBERG Emulsifier Oil compound of additives. A creamy emulsion produced in this way demonstrates excellent and simple handling during further processing. Emulsifier Oil delivers the ideal basis for providing structure to cooked sausage products. The emulsifier can also be used with sausage products without pork meat or fat content and is therefore Halal-suitable.