We carefully selected additives and other functional ingredients to form complete blends for bowl-chopper and/or mixer applications with stabilizing, emulsifying, shelf-life, texture and colour improving properties.
ROLMIX® FUNCTIONAL technological and functional blends are added to a big range of meat products such as patés, frankfurters, cooked or cooked & smoked sausages etc.
ROLMIX® FUNCTIONAL is use to prevent separation of product components, to ensure the best consistency and texture according to customer recipe. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion. They stabilize the product in term of waterholding capacity, shelf-life and colour.
Customized blends with various spices and aroma added to create a nice finishing touch and national specific taste, are also available.
We introduce you a product group identified by the name ROLMIX INJECT® and ROLHAM®, which implies their characteristic of adding increased water-binding capacity. The both ranges of product are used as highly efficient gelling agents in the production of many processed meat products (different types of ham, bacon, or natural shape products), where extra water-binding is essential, resulting in much higher yields and minimum cooking losses.
ROLMIX® SALAMI - various functional blends are available for controlled pH-reducing, colour stabilizing and improving, with or without functional food fibers, firmness improvers and above all very tasty spices, herbs and flavour components.
Meat tenderness is associated with the degree of quality. While certain meat cuts have their own tenderness based on their muscle source, others achieve tenderness through proper cooking technique and/or marinating prior to cooking.