Sausage meat phosphates return the meat to the condition immediately after slaughter - before lactic acids have greatly reduced the pH-value. This restores the meat's natural emulsifying activity.

After processing is completed, the end product corresponds to consumer expectations.

Glutamal^® SIII mx is a modified 100 % phosphate blend with a viscose polyphosphate, which is very economic; specially developed for the production of sausages and small goods.

Emphasis ought to be laid upon its properties achieving a homogeneous emulsion between meat protein, fat and ice-water.

The bound juiciness of the sausages, produced with Glutamal S III mx has assured this special emulsifier a continuous and regular market with the meat industry the world over.

RANGE:                                                        Viennas, Frankfurters, luncheon and      breakfast sausages, liver sausages, also ham and bacon.

RECOMMENDED QUANTITY:                  2 - 3 g per kg of meat mix

APPLICATION:

The total quantity of Glutamal S III mx is sprinkled over the lean meat in the early stages of chopping.

The lean meat should be chopped as usual.

Then the needed raw fat (fat meat) is added.