Prom-M Ltd - functional blends, additives and conservants for meat processing, production of mayonnaise and emulsified foods
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EMCA S - NMD06 perfect synergy for better functionality

Emca S-NMD06 is a complex formulation of phosphates, hydrocolloids and plant proteins. Particularly suitable for low-cost recipes where very high water-binding, emulsifying and gelling properties are required. Recommended dosage - 0.6 - 1.0%
The meat product should contain at least 5% of muscle tissue to get good results

  1. FUNCTIONALITY TEST

    Model recipe
    Raw materials g %
    Pork stomach on stripes 3680 46.00
    Ice/Water 3820 47.75
    Salt 160 2.00
    Ascorbic acid 4 0,05
    Spices - mix 48 0.6
    Filler /non-functional soy concentrate/ 208 2.6
    Emca S-NMD06 80 1.0
      8000 100
    Real meat quantity %   13.8
  2. All raw materials are put into the cutter and then cuttered until a final temperature of 14 oC. The final temperature should not exceed 14 oC, because this will damage the structure and will lead to sub-optimal consistency and quality
  3. After preparation of the emulsion, a part of it is put in boxes, another part is put into casings
  4. Boxes are sealed and together with sausages are cooked for 1 h at 80 oC. After that boxes and sausages are put in the refrigerator to cool down for 1 h. After conditioning at room temperature, boxes are opened.
  5. Cooking stage is judged by discarding the separated fat and water and weighing back the remaining product
  1. Functionality evaluation
  2. Separation of water-none
  3. Fat separation - none
  4. Structure - very good
  5. Cutting properties - very good
  6. Firmness - very good
  7. Taste, mouth feeling - very good
  8. Cooking loss - 0,6%
Ingredients for:
Meat Processing
Mayonnaise
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