Functional Compound for Emulsions [# 11.026]
Description:
This functional compound was developed for making fat-water emulsions. Fat-water emulsions are usually added to sausages recipes in competitive markets.
Allows making of emulsions of up to 1:20:20 (AGAGEL® 600 : water : fat)
Ingredients:
Thickener ([E 401] sodium alginate, [E 466] sodium carboxymethyl cellulose, [E 415] xanthan, [E 412] guar gum), sabiliser ([E 516] calcium sulphate, [E 450] diphosphate), dextrose, wheat starch.
Usage:
2.5-3.5%, depending on desired viscosity (firmness).
1:15:15 for an emulsion made from vegetable oil
1:20:20 for an emulsion made from chicken skin.
MOQ:
none, item is always in stock.
Delivery unit:
bags @ 25 kg
Quantity | Price/kg |
1 kg | 11.20 €/kg |
25 kg | 11.20 €/kg |
100 kg | 10.70 €/kg |
200 kg | 10.45 €/kg |
500 kg | 10.20 €/kg |
1,000 kg | 10.10 €/kg |
2,000 kg | 10.00 €/kg |
from 5,000 kg | 9.90 €/kg |