LEMAL® And PRALLO® STABILIZInG SYSTEMS - Van Hees gmbh

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