Cooked, Scalded & Raw Sausage
Supporting texture, stability and reliable processing
Cooked, scalded and raw sausages encompass a broad range of meat products with different processing methods, textures and sensory characteristics. Consistent product quality depends on controlling the interaction between meat proteins, fat and water throughout production.
Depending on the sausage type, important functional requirements include water and fat binding, emulsification, texture development and processing stability. These parameters influence yield, sliceability, mouthfeel and the appearance of the finished product. Different whey and dairy-based ingredients can help manufacturers manage these technological requirements and achieve consistent results.
Discover our solutions for cooked, scalded & raw sausage
Caseinate
Highly functional milk proteins for versatile food applications
Our Emulac® caseinates combine excellent emulsifying properties and solubility with heat stability and texture improvement. Sodium and calcium caseinates provide manufacturers with flexible solutions for a wide range of formulations.
Casein
High-quality milk protein for functional food formulations
Our casein provides manufacturers with a versatile dairy protein ingredient for applications where protein content and technological functionality are key formulation requirements.
Whey Protein Concentrate
High-quality protein combined with outstanding functionality
Our Globulal® whey protein concentrate supports protein enrichment, structure formation, water binding, and thickening, with different grades tailored to specific applications.
Protein-Enriched Whey Powder
Functional whey ingredients for versatile food formulations
Our protein-enriched whey powders combine nutritional value with functional properties such as water binding and processing performance, supporting a wide range of food formulations.
Food Lactose
Versatile lactose for a broad range of food applications
Our Meggletose® food lactose combines good solubility and flowability with low sweetness and flavour-enhancing properties, with different particle sizes for dairy, bakery, nutrition, and savoury applications.
