Scientific research on stabilization of meat emulsions: a new system from SOYUZSNAB Group

The company's specialists are developing a unique multi-component system of emulsion stabilizers based on modern scientific principles, which ensures effective emulsification, improved moisture retention and overall stabilization of the structure of the finished product. At the core of the development are advanced concepts of the physical and chemical processes occurring in MEAT emulsions, including theories of interfacial tension, colloidal chemistry and rheology.

The system includes a carefully selected set of components, each of which performs its own unique function in stabilization. The composition includes:

• Emulsifiers: reduce the interfacial tension between the aqueous and fat phases, promoting the formation of stable emulsions.
• Hydrocolloids: increase the viscosity of the aqueous phase, preventing the fusion of fat globules and ensuring the stability of the emulsion during storage and heat treatment.
• Proteins: improve the structure of minced meat, help retain moisture and fat, and increase the strength of the emulsion.

To optimize the system composition and evaluate its effectiveness, modern analytical methods will be used, such as:

• Microscopy: allows you to study the structure of the emulsion and assess the size of fat globules.
• Rheological measurements: to analyze viscosity, fluidity and other rheological properties of the emulsion.
• Determination of water retention capacity: to quantify the capacity of an emulsion during storage and heat treatment.

The SOYUZSNAB Group of Companies has developed exclusive methods for testing the texture of both model systems and finished products, which allows for a more accurate assessment of the influence of stabilizers on the organoleptic properties and consumer characteristics of meat products.