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Hydrosol’s new stabilising system, HydroTOP Light 20, opens the door for manufacturers to produce low-fat or ‘light’ sausages.

The HydroTOP Light 20 compound consists of vegetable protein isolates, fibres and cold & hot gelling hydrocolloids.

It can be used to improve the water binding properties and stability of sausage emulsions and greatly reduces the precipitation of jelly in all types of boiled sausage with casings as well as canned products, according to Hydrosol.

“The key to developing and producing compounds of active substances on the basis of single functional components like hydrocolloids, proteins and fibres is to make use of the synergies between the individual ingredients,” explained Friedemann Nau, head of applications technology, meat & sausage products at Hydrosol.

HydroTOP Light 20 can be used in formulations where ice has been used during the emulsification process in order to keep the temperature of the product below 10ºC, to prevent jelly and fat separating in the sausage.

It's also suitable for use with an ice content of 30 to 50% and is said to make production more reliable even when the raw material quality fluctuates, according to Hydrosol.