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WIBERG GmbH Optimizer VB Plus
Optimizer VB Plus structure former for cooked sausage, cooked salami and cooked ham high water binding capacity, elastic structure and rubbery bite. add dry during the cuttering process or to the brine, modified starch, E407.
Product families
Applications
Food & Nutrition — Food
- Savory & Culinary
Product Families
Food Ingredients — Texture & Consistency
- Texturizers
Other characteristics
- Features
- Elastic Texture, Improved Water Holding Capacity
- Functions
- Texturizing Agent
- Dosage
- 10 – 20 g/kg mass
- Markets
- Food & Nutrition
- Technology
- Food Ingredients
- Certification
- Not Halal
- HIGHLIGHTS
The products in the WIBERG optimizer range help to produce stable and homogeneous emulsions that positively influence consistency and texture, especially in the production of cooked sausage products. Depending on the recipe, these emulsions may replace a share of the pure meat and/or fat, thus significantly contributing to the reduction of material costs.. Item No. M220143
- Food Ingredients Features
- Elastic Texture
- Improved Water Holding Capacity
- Food Ingredients Functions
- Texturizing Agent
