The secret to healthier and better tasting meat products
Calcium sulfate can be used as a binding agent in the production of compound deli meats such as sausages, supporting the creation of expected textures without interfering with taste. Especially in the growing segment of low-calorie and low-fat deli meats, calcium sulphate satisfies the demand to replace fat without losing the known texture of standard meat compounds.
- Water binding in deli meats, such as sausages
- Meat tenderising effects
- Positive impact on preservation
- New textures generated by protein precipitation
- Potential to partially substitute salt content