Sausage and Meat Products
In cooperation with the University of Applied Sciences Beuth in Berlin addition of Heliaflor® in sausages and meat products, especially in pickled products, was analysed. Basically Heliaflor® can be used in meat products as stabilizer and for protein enrichment in finished products. For both applications it could be shown Heliaflor® 55 is more suitable.
In addition to positive research results our customers report about their positive experiences they achieved with use of Heliaflor®. In boiled sausages, liver sausage, cold cuts and pastries better fat and water binding capacities and increased bite could be achieved. Also during preparation of burgers loss of fat and water decreased. Altogether meat products stay more succulent and thereby tastier.
Use of Heliaflor® 55 as a stabilizer
Content in the finished product: 1 % (referring to meat)
Due to its excellent fat- and waterbinding properties Heliaflor® is very suitable for creation of sausage or meat products. Therefore a study at the University of Applied Sciences Beuth examined the use of sunflower protein in pickled products.
In experiments 1 % Heliaflor®, referring to meat, was added as an ingredient to pickle brine. With lower amount results were not satisfying.
Due to addition of Heliaflor® 55 stability of boiled ham increases. Sedimentation of water and fat is reduced. Significant improvement could be shown for slice consistency and first cut. Unnecessary waste can be avoided and yield increase.
Taste and smell of boiled ham with Heliaflor® showed no deviations compared to standard. The same applies to cooking loss.
Further applications of Heliaflor® as stabilizer
Boiled sausages, cold cuts, pastries, liver sausage: content in the finished product 3-5 g/kg (with processing of frozen meat up to 10 g/kg)
Burgers: content in the finished product up to 10 g/kg
Use of Heliaflor® 55 for protein enrichment
Content in the finished product: up to 5 %
Another study at the University of Applied Sciences Beuth demonstrated possibility of using up to 5 % Heliaflor® 55 for protein enrichment in cooked sausages, spreadable sausages and boiled sausages. Depending on recipe more water has to be added to achieve same consistency. It was established that especially spicy flavours are being complimented by Heliaflor®.
We are planning more studies with the University of Applied Sciences Beuth in the field of sausages and meat products. We will post results and new findings on this webpage.