If you are looking for a solution to improve your sausage, then Unicell WF and Unicell BF are products for you. The addition of fiber improves texture, bite, and yield of the product. It grants better filling cohesion and stability. Fiber reduces leakage when vacuum packed. Adding fiber reduces production cost. Another benefit is a possibility of partial replacement of meat with fiber.

Main Characteristics:

  • Yield improvement
  • Reducing fat absorption during frying
  • Reduction of losses during production

Summary of our application study:

  • No difference in colour between samples
  • No difference in taste between samples
  • No diffrence in general appearance between samples
  • Improves texture and bite, also more juicy
  • Increased yield
  • Facilitates filling cohesion and stability
  • Enhanced casings’ filling
  • Reduced leakage when vacuum packed
  • Reduces weepage when vacuum packed
  • Reduces production cost since fiber is an excellent binder of water and fat, which helps to improve product yield. Added potential benefit for partial meat replacement.
  • Better nutritional profile

Fiber addition to meat product raises efficiency of the production process. Advantages of fiber applicaction, such as water binding, noticeably improves yield of the process. Another benefit of introducing fiber int meat production process is a possibility of partly replacement meat with fiber. Recommended products for this application are Unicell WF 200 and Unicell BF 200.

  • Improvement of texture
  • Improvement of stability
  • Reduction of ice crystal formation during freezing
  • Shelf life extension in some applications
  • Binding properties, including leakage reduction during storage
  • Better forming
  • Improved freeze-thaw stability
  • Better firmness

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    Interfiber on IFFA -> SEE MOORE