complex food additives based on animal proteins, plant proteins, fibers, polysaccharides and hydrocolloids
Emulsifiers-stabilizers intended for stabilization of food emulsion systems with high fat content and preparation of fat and protein-fatemulsions from various types of fats, animal fats and vegetable oils.
Product in stock, price upon request Lot from 300 kg
used in the production of emulsions from any types of fatty raw materials, regardless of the melting point stabilize minced meat systems, improve the plasticity of minced meat, reduce losses during heat treatment and storage
protein content – min. 60% (Gelekon 600M), min. 65% (Gelekon 650M Beef)