LEMAL® And PRALLO® STABILIZInG SYSTEMS - Van Hees gmbh

VAN HEES GmbHKurt-van-Hees-Straße 165396 WallufGermanyPhone + 49 6123 7080Fax + 49 6123 708240info@van-hees.comwww.van-hees.comArt.-Nr. 197 671LEMAL ® andPRALLO ®STABILIZING SYSTEMS

THE BEST SOLUTION FOROPTIMAL RESULTSVAN HEES stabilizing systems are identified by the brand namesLEMAL ® and PRALLO ® . Basically VAN HEES stability systems areused for stabilizing the protein matrix, binding water with agelling agent or pre-binding water with a fat or skin emulsion.LEMAL ®blends are emulsifiers and gelling agents for emulsify meatblends or for pre-production of fat (skin) water emulsions andmeat or fat replacers. These products are highly functionaladditives for emulsifying fat and water. The dosage is very lowand the final products are freeze/thaw stable, heat stable, fryerand sterilisation stable.PRALLO ®blends are stabilizers and gelling agents with a high level ofprotein for stabilizing meat blends or for pre-production of gelsand emulsions. The processing of these blends is very easy.The processor can simply add only powder or can produce apreblend which is used to improve water binding in the finalproduct. The PRALLO® proteins stabilize the protein matrix.There is no off flavor or off odour due to the addition ofPRALLO ® or LEMAL ® .The advantages:• Safe ripening process• Iavoiding fat separation or gel pockets• binding additional water to reduce costwithout reducing firmness of bite orproduct quality• for increasing yield without sacrificingfinal quality

Name Item No. Describtion Ingredients DosagePRALLO ®Knack147 190 PRALLO ® Knack is a stabilizing system toimprove the firmness in hot consumedproducts. Texturizer for economic sausagesand minced meat products.E 461 methyl cellulose,starch, salt,E 576 sodium gluconate,E 460 cellulose powderUse 1 kg PRALLO ®Knack with 2 kgoil and 12 kg ice/water in the bowlchopper to achievea matrix for furtherprocessingPRALLO ®Beef Gel147 263 PRALLO ® Beef Gel is an additive for theproduction of thermally stable gels forprocessing into meat products based onbovine protein concentrateAnimal protein,E 401 sodium alginate (withE 516 calcium sulphate,E 450 diphosphate), swellingflour (rice, wheat),beetroot juice concentrate(maltodextrin, E 330 citric acid),E 150 c ammonia caramel,flavour (flavouring substances,other flavours, maltodextrin,vegetable oil, E 414 arabic gum,E 307 alpha-tocopherol),E 120 cochineal (maltodextrin,E 524 sodium hydroxide)5 g/kg total massPRALLO ®Spezial Stabil148 527 PRALLO ® Spezial Stabil is a stabilizer for sausageproducts.E407a processed eucheumaseaweed, E412 guar gum, salt,E415 xanthan gum, E417 taragum, vegetable oil* *processingaid10 g/kg massPRALLO ®Spezial Stabilneu142 567 PRALLO ® Spezial Stabil neu is a stabilizer forsausage products.E 412 guar gum,E 407 a processed eucheumaseaweed, salt10 g/kg massArt.-Nr. 197 671 Stand April 2013 2/2