Meat Products

Pure vegetable oils like rapeseed oil or sunflower oil allow the development of sausages with an improved fatty acid profile. Not only the amount of saturated and trans-fatty acids can be lowered, but also cholesterol can be reduced.

In sausages the use of vegetable fats offers both: technological and nutritional advantages. In low-fat sausage spreads the spreadability is optimized by the addition of vegetable fats. Mono- and diglycerides stabilize the emulsion and prevent the components from separating.

The application areas for vegetable fats in meat and sausages are as manifold as the products themselves: steaks are marinated with vegetable oils, convenience foods are deep-fried or pan-fried.

The application areas for vegetable fats in meat and sausages are as manifold as the products themselves: