Daymer Ingredients have developed a premium version of its clean label sausage stabilising system for use in Low Fat Sausages.

This improves further on mouthfeel and moisture retention over our standard clean label fat reduction system.

Developed for manufacturers of branded and private label sausages, the stabiliser helps reduce fat levels down to  4% total weight, whilst retaining a succulent and juicy texture and mouthfeel.

Unlike some other fat mimetic & stabilising products for meat application, this system is clean label and gluten free.

  • A new blend of selected potato starches, inulin and rice flour with added dextrose for colour and flavour enhancement
  • More significantly enhances the moisture and juicy mouthfeel of low fat processed meat products
  • Can be used to reduce fat in sausages to approximately 4%
  • Suitable for gluten free applications
  • Can be used in clean label systems

sausages

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Bangers and Mash (well sort of)

November 9th, 2011 | Posted by jwlbrace in daymer products - (0 Comments)

There’s some interesting work going on in the development kitchen this week.  We’re making sausages, not because we want to get in to selling sausages, but we think we can add our own stamp on the history of the Great British Banger with a special low fat, gluten free system.

The end game will be to produce a range clean label fat reducer system for customers and prospective customers alike and we will begin marketing the new fat reduction system in the new year.

We also keep all our products gluten free where possible, so this could also open up other opportunities for our customers using our fat reduction system in gluten free meats.

So far we’ve been able to reduce fat levels of our ‘standard recipe’ down to sub 4%, more information to follow in due course.

A low fat, gluten free sausage using potato ingredients… that’s got to be a good thing.