By Cai Clemen Christensen, Business Unit Manager, Lipid & Fine Food Group Palsgaard A/S. It is a well known fact that food manufacturers wish to improve the quality of their products. They do, however, also wish to reduce the costs of their products in order to become more competitive in the market. For meat product manufacturers the use of emulsifiers can make both wishes come true. This paper describes the effects of emulsifiers in both frankfurter sausages, liver sausages and patées. The use of emulsifiers in meat product manufacturing A meat batter is a fat in water dispersion, with properties resembling an oil-in-water emulsion. Emulsions are thermodynamically unstable systems that need stabilization by emulsifiers, stabilizers or combinations of both. The emulsifiers already in the batter are the meat proteins which are activated by use of phosphates, sodium chloride and shear force. The stabilizers already in the batter are collagen/ gelatine. Over many years several new types of emulsifiers for use in meat products have been developed. In the following, the use of Palsgaard emulsifiers in sausages and patées will be discussed. Emulsifiers are surface active molecules and examples are proteins, phosphor-lipids and monoand diglycerides of fattty acids and esters of these. This article will focus on the use of the last mentioned group, and the emulsifiers listed in table 1 and illustrated in figure 1 are used alone or in combinations in sausages and patées. Sausages made from cold processed meat emulsions We will first discuss the use of emulsifiers in frankfurters, wieners, hotdog sausages, bolognas and mortadella types, which are Table 1: List of Palsgaard emulsifiers for meat products. They may be used alone or in combinations for creating a stable emulsion in the meat product. Product name Palsgaard® Citrem 3302 Palsgaard® Citrem 3307 Palsgaard® 3327 E-number E- 472 c E- 472 c E - 471 and E - 472 c E - 471 E - 471 E - 471 E - 471 Type of emulsifier Citric acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides + mono- and diglycerides of fatty acids Distilled mono- and diglycerides of fatty acids Distilled mono- and diglycerides of fatty acids Mono- and diglycerides of fatty acids Mono- and diglycerides of fatty acids Palsgaard® DMG 0090 Palsgaard® DMG 0093 Palsgaard® MDG 0038 Palsgaard® MDG 0054 all produced under cold conditions ( 0 – 13oC ). The sausages are all based on a meat emulsion (a suspension of fat particles in a gellified meat and water phase) and they are all stuffed in suitable casings. For these types of sausages we will mainly recommend the use of Palsgaard® Citrem 3302 and Palsgaard® Citrem 3307. In order to illustrate the functionality of the emulsifiers, trials with Palsgaard® Citrem 3307 (E472c) in frankfurter sausages were performed. Figure 1: Palsgaard emulsifier for meat products. Palsgaard Technical Paper - September 2010 How to improve the quality and reduce the costs of meat products by using emulsifiers 2
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