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Veggie fat - HAHN´s new generation of back fat
Recipe: The basic recipe contains 66% water, 30% sunflower oil and 4% HAMULSION® for jellification and results in high elasticity and emulsion stability. The “Veggie fat” recipe is absolute vegetable and 100 % pork free, which perfectly suits vegetarian products and fulfils as well the demands on various meat products for Asian and Arabian regions.
Fat content: The HAHN stabiliser system provides flexibility in choosing the type of fat and allows different variations of fat content. “Veggie fat” contains 70% less fat than standard back fat and fits perfectly into the health and wellness trend.
Characteristics: It is elastic, but firm in cut and bite; natural with its typical white colour. Furthermore deep freeze, thaw and heat stable and has a neutral pH-value and a neutral taste. The small fat inserts adhere very good in the final product.
Applications: “Veggie fat” can be used in fermented and scalded sausages, in patés, terrines and many vegetarian products. Of course a mixture of veggie and pork fat for standard products is possible, resulting in a fat reduced version.
Cost Saving: Veggie fat is also interesting for producers in countries with a lack of regular back fat. It offers a cost-effective alternative and ensures a constant production through sufficient availability of raw materials.
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