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.n 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.

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.

We are also prepared to meet the rising demands in halal products and can present you here e.g. interesting suggestions for the production of poultry salami.