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

1. The ratio of TG: water: chicken skin as 1:18:12;
2. Add skin into the water and cook them until boiled;
3. Weight all the material and add water to compensate for any losses during cooking;
4. Put skin and broth into the cutter and cut them until well homogenized;
5. When the temperature is between 45-50 degree, add TG and cut for around 30 seconds;
6. 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