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cooked emulsified meat

Cooked Emulsified Meats

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Emulsions of meat, fat and water constitute the basis of mortadella, sausages, hot dogs, patés, mousses and similar. When manufacturing such products, stability under cooking conditions and improved yields are key. Depending on the target market, firmness and texture requirements will vary similar to flavoring. Our ingredients and additives provide water retention and stability; we have developed various emulsifying systems that build strong emulsions together with adaptation to local constraints, costs and legislations.

North America

Acidulants

Salt

Starches & Derivatives

Europe, Middle East, Africa

Functional Systems

Hydrocolloids

Lecithins

Starches & Derivatives

 

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.

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