TG Stability and Reactivity

Ligar MBMM-DA & MBMM2Sprinkle-> Sprinkle application on processed and fresh meat.
Ligar MB MM – for refomed bacon with fat mixed in
Ligar B – for bacon and emulsified sausages
Ligar F-EM B – for beef emulsions and Beef Fat Emulsions.
Ligar F-EM C for chicken skin emulsions.
Ligar F Em – for fat emulsions
Chicken Skin Emulsion Process
- The ratio of TG: water: chicken skin as 1:18:12;
- Add skin into the water and cook them until boiled;
- Weight all the material and add water to compensate for any losses during cooking;
- Put skin and broth into the cutter and cut them until well homogenized;
- When the temperature is between 45-50 degree, add TG and cut for around 30 seconds;
- Pull out the stuff and wait for jellification.
Example of Beef Emulsion
TG | R 700,00 | 50g | R 35,00 | |
Fat | R 10,00 | 6kg | R 60,00 | |
Lecithin | R 80,00 | 14mL | R 1,12 | |
Water | R 0,50 | 9kg | R 4,50 | |
15,06kg | R 100,62 | |||
Cost/kg | R 6,68 | /kg | ||
With Markup | R 7,86 | /kg |