Skip to main content

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.

Main Benefits
  • 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
Related products


Calcium Sulfate Dihydrate