FUNCTIONAL BLENDS FOR EMULSIFIED PRODUCTS
We carefully selected additives and other functional ingredients to form complete blends for bowl-chopper and/or mixer applications with stabilizing, emulsifying, shelf-life, texture and colour improving properties.
ROLMIX® FUNCTIONAL technological and functional blends are added to a big range of meat products such as patés, frankfurters, cooked or cooked & smoked sausages etc. ROLMIX® FUNCTIONAL is use to prevent separation of product components, to ensure the best consistency and texture according to customer recipe. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion. They stabilize the product in term of waterholding capacity, shelf-life and colour.
Customized blends with various spices and aroma added to create a nice finishing touch and national specific taste, are also available.
COMPLETE BRINES FOR HAMS, BACON AND RED MEAT
We introduce you a product group identified by the name ROLMIX INJECT® and ROLHAM®, which implies their characteristic of adding increased water-binding capacity. The both ranges of product are used as highly efficient gelling agents in the production of many processed meat products (different types of ham, bacon, or natural shape products), where extra water-binding is essential, resulting in much higher yields and minimum cooking losses.
INGREDIENTS FOR DRY FERMENTED SALAMI
ROLMIX® SALAMI - various functional blends are available for controlled pH-reducing, colour stabilizing and improving, with or without functional food fibers, firmness improvers and above all very tasty spices, herbs and flavour components.
We provide a range of blends for controlling the ripening process of a raw-sausage with or without white moulds, with startercultures or traditional methods (different flavours), with or without smoking:
COMPLETE BRINES FOR FRESH MEAT TENDERIZER
Meat tenderness is associated with the degree of quality. While certain meat cuts have their own tenderness based on their muscle source, others achieve tenderness through proper cooking technique and/or marinating prior to cooking.ROLLIT® offers dry-powders composition for brines in which fresh meat, fish or poultry are soaked/injected to tenderize.ROLMEAT®, used for various fresh meat cuts, can add moisture to the meat and increases colour stability and shelf-life.
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