The use of multienzyme complexes VELLZYME GLC and VELLZYME LX500 in the production of cooked sausages and sausage links enables to significantly improve the organoleptic properties. It is thus possible to create dense, elastic products having a pleasant milky taste, stable colour and no farinaceous effect. Hams have a more fibrous and meaty structure. As a result, the product is dense, without any voids or breaks. This helps to significantly improve the product juiciness, sliceability, enhance the durability of thin slices, greater pleasure of biting and reduce the syneresis degree during storage of products.
Due to significant improvement of final product texture, the profit on sales increases considerably.
VELLZYME GLC and VELLZYME LX500 are recommended for use as an alternative to structure-forming dietary supplements and enzymatic agents containing transglutaminase. VELLZYME GLC and VELLZYME LX500 allow to lessen the great number of other ingredients in formulations of meat products: phosphates, carageenans, natural gums and emulsifiers.
Multienzyme complexes VELLZYME GLC and VELLZYME LX500 have been successfully tested and are part of formulations at many meat manufacturing facilities and are also widely used for the production of complex food additives.
