Meat Industry

Fresh Sausages

Applications

Fresh sausages exist in a huge variety and levels of quality. The current food standard asks for at least 50% lean meat within the products as well as a maximum of 50% fat based on the lean meat content. These types of products do not contain nitrite as the typical pink curing colour is not wanted. As a result, all machines utilized must be free of any residual nitrite and the production of fresh sausages is most often physically separated from other areas where nitrite is present.

The shelf life of fresh sausages is between 15-18 days by products containing preservative and 6-8 days by products produced without preservative. Products without preservative contain often antioxidants such as rosemary extract and other additives such as lactate and other foods acids in order to achieve the desired shelf life.

The two basic types of products are:

  1. Products made out of a fine emulsion only (Thick and thin beef sausage)
  2. Products consisting of visible show-meat, Coarse fresh sausages

Coarse fresh sausages

Coarse fresh sausages are often offered as premium products and meat as well as fat particles should be clearly visible within the finished product. Hence, such products are mostly filled in natural sheep or hog casings to enhance the premium quality image even further.

Gateway Products - Proteins for Fresh Sausages include:

HT Binder C

Heat treated wheat binder that has:

  • Heat treated for low moisture, low micro
  • Heat treated for colour stability in premixes
  • Premix carrier
  • Water binding and fat binding
  • Improves cook yield
  • High water binding on cooking
  • Starch gel temperature of 72°C

EWP 90

Enhanced Wheat Protein that has:

  • Excellent synergy with meat and collagen proteins
  • High fat emulsification capacity
  • Stabilizes fat and reduces fat out
  • Improves cook yield
  • Reduces collagen/gelatine pockets
  • Good viscosity for forming and good cooking gel and stability
  • Improves cook yield

Summer Bind (Gluten Free)

Heat treated white sorghum binder that has:

  • Heat treated for low moisture, low micro
  • Heat treated for colour stability in premixes
  • Premix carrier
  • Water binding and fat binding
  • Improves cook yield
  • High water binding on cooking
  • Starch gel temperature of 65°C

ISP Dragon Cloud

Isolated Soy Protein

  • Good fat emulsification
  • Good water holding
  • Good gel texture on cooking
  • Reduces fat out
  • Improves cook yield

Bindaze Fine (Gluten Free)

Heat treated white maize binder that has:

  • Heat treated for low moisture, low micro
  • Heat treated for colour stability in premixes
  • Premix carrier
  • Water binding and fat binding
  • Improves cook yield
  • High water binding on cooking
  • Starch gel temperature of 72°C

FSP 50

Functional Soy Protein

  • Good fat emulsification
  • Good water holding
  • Softer gel texture on cooking
  • Reduces fat out
  • Improves cook yield

FSP 70

Functional Soy Protein

  • Good fat emulsification
  • Good water holding
  • Softer gel texture on cooking
  • Reduces fat out
  • Improves cook yield

Vital Wheat Gluten

Wheat Protein

  • Stabilizes fat and reduces fat out and improves cook yield
  • Reduces collagen/gelatine pockets
  • Lower viscosity but good cooking and stability
  • Improves cook yield
  • Boosts protein

Fibre Bind S

Soy Fibre

  • Very high water holding – 10X
  • Binds fat
  • Soft texture with high level use >3%
  • Improves cook yield
  • Helps to prevent purge

Defatted Soy Flour

Heat Treated Defatted Soy Flour

  • Lower water holding
  • Some fat emulsification
  • Low Cost Protein
  • Softer texture on cooking

Vegebind P (GF)

Heat Treated Yellow Pea Flour

  • Good fat emulsification
  • Firm gel texture on cooking
  • Reduced fat out
  • Improves cook yield

GRS Certification

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