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MEAT’FIX

    MEAT’FIX

    Stable, form-firm meat and sausage products

    • Stable gel formation
      Ensures a homogeneous structure and increases slicing firmness of meat and sausage products
    • Efficient water binding
      Minimizes cooking losses and guarantees juiciness during processing and storage
    • Wide range of applications
      Ideal for cooked sausages, cured meat, and reformed meat products
    • Individually adjustable
      Gel strength and binding capacity can be precisely tailored to recipe and process requirements
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    icon Algae-based
    Algae-based
    icon Efficiency improvement
    Efficiency improvement
    icon Halal
    Halal
    icon Kosher
    Kosher
    icon Vegan
    Vegan
    icon Vegetarian
    Vegetarian

    Description

    MEAT’FIX offers high flexibility for the production of stable, form-firm meat and sausage products. The stabilization system is incorporated directly into the recipe, forming a strong gel that reliably binds water and improves consistency. This results in products with a uniform structure, high slicing firmness, and reduced cooking losses. Gel strength and binding capacity can be precisely adjusted to ensure consistently high quality across a variety of applications.

    Article number
    170440-1
    Packaging
    Bag
    Package size
    25 kg
    Form
    Powder
    MOQ
    100 kg

    Suitable for these applications

    Properties

    Innovations

    Quality and Yield Enhancement – Without Phosphate and Nitrite

      Reliable stabilization for consistent high product quality

      MEAT’FIX is based on high-quality sodium alginate and functions as an efficient stabilization system for meat and sausage products. Through targeted gel formation, it improves texture and slicing firmness while reducing cooking losses by reliably binding water. The outcome: stable processes, high reproducibility, and a uniform quality level across different batches and production conditions.

      Optimal processing and economic benefits

      MEAT’FIX can be easily integrated into existing recipes and is suitable for a wide variety of applications – from cooked sausages to cured meat and reformed meat products. The alginate gel ensures a homogeneous structure and supports efficient raw material utilization. Recipe parameters such as gel strength and binding performance can be specifically adjusted to meet processing, storage, and end-product quality requirements.

      Interested in a product?

      The possibilities with our products are diverse, and the potential is enormous. Our team is happy to support you with your inquiry and will find the ideal solution for your project.
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