Cutter aids without reddening

Cutter aid without reddening

Improved binding and stability for cooked sausage and cooked sausage-like products

Our phosphate-based cutter aid is specially developed to optimize protein activation during the cutting process. With a pH value (1% concentration) of 8.4, it ensures improved binding and stability of the meat mixture, which is particularly crucial in the production of cooked sausages and similar products. Thanks to this improved protein activation, the structure of the final product becomes significantly firmer and more homogeneous.

Application and benefits:

• Efficient protein activation: The cutter aid promotes optimal binding of water and fat in the meat mass, resulting in a stable and firm consistency.
• Easy to use: It is added to the sausage meat at the beginning of the cutter process, which allows for even distribution and rapid effect.
• Versatile in its applications: Ideal for cooked sausages and cooked sausage-like products, it ensures a high-quality end product that impresses not only in consistency but also in shelf life.

Dosage:

Addition: 2-3 g of cutter aid per kg of meat mixture. The dosage can be easily adjusted depending on the desired firmness and binding.

Ingredients:

• Stabilizer: E450

Note: May contain traces of mustard, celery and gluten.

Tips for use:

• The cutter aid should always be added at the beginning of the cutter process to ensure the best possible activation of the proteins.
• Make sure to follow the recommended dosage to achieve optimal consistency.
• Even distribution in the sausage meat is important to ensure binding and stability throughout the final product.