Product name
OLEOFIX 31 – EMULSIFIER FOR FAT EMULSIONS
Application
it is used to make an emulsion mass from an emulsifier – vegetable oil and water. In this way, a stable fat emulsion is obtained, which is added as a fat component in the production of boiled meat products from poultry meat (chicken hot dog, chicken sausage). When making an emulsion with tallow or lard, a stable fatty emulsion is obtained that replaces solid fat tissue. It is used to make an emulsion of chicken skins.
Dosage
1:8:20-22 (emulsifier:oil:water)
1:10:20-22 (emulsifier:fat or tallow:water)
1:10:20 (emulsifier: chicken skin: water)
Product composition
Vegetable pea protein (pea protein), thickener E401, E412, potato starch and corn starch.