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FATFIX

    FATFIX

    Fat reduction in meat and sausage products

    • Effective fat reduction
      Reduces fat content without compromising texture, juiciness, or taste
    • Stable emulsion
      Permanently binds water and oil for a uniform consistency
    • Wide range of applications
      Suitable for cooked sausages, cooked ham, formed meat products as well as vegan and hybrid meat alternatives
    • Precisely adjustable
      Gel hardness, degree of emulsification, and binding capacity can be flexibly adapted to recipes and processes
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    icon Algae-based
    Algae-based
    icon Efficiency improvement
    Efficiency improvement
    icon Substitute
    Substitute
    icon Halal
    Halal
    icon Kosher
    Kosher
    icon Vegan
    Vegan
    icon Vegetarian
    Vegetarian

    Description

    FAT’FIX is a functional sodium alginate–based stabilization system for producing fat replacers in meat products and plant-based alternatives. The system binds water and fat, stabilizing them in a homogeneous gel emulsion with juicy, uniform structure. This gel emulsion replaces part of the conventional fat addition and enables products with reduced fat content, fresh taste, and stable texture – while ensuring consistent process safety and product quality.

    Article number
    170430
    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

      Fat reduction for meat products and plant-based alternatives

      FAT’FIX was developed for the production of meat products and plant-based alternatives where reduced fat content is desired without compromising texture or taste. The system forms a stable gel when blended with the fat phase, permanently binding water and oil to create a homogeneous emulsion that maintains its consistency even during extended storage.

      Efficient processing and flexible recipe design

      FAT’FIX can be seamlessly integrated into existing production processes and is suitable for cooked sausages, cooked ham, formed meat products, as well as vegan and hybrid meat alternatives. The alginate-based fat replacer improves water and fat binding, reduces raw material costs, and increases yield. Recipe parameters such as gel hardness, emulsification level, and binding capacity can be precisely adjusted to ensure defined product properties. This provides manufacturers with stable processes, consistent quality, and a cost-effective solution for reduced-fat foods.

      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.
      Product inquiry

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