Good taste and mild perception High microbiological protection Effective against Listeria Low dosages: starting from 0.4% Cost effective

High water holding capacity (WHC), in both cold and hot water conditions Superior water control, no spongy behavior Thermocoagulation and thermostability Stable in acid, neutral, and alkaline pH conditions Excellent film-forming properties, cryoprotective effect, and fat absorption Improves production yield

High gelling properties and functional improvement of many cheap meat by-products which can be transformed into good quality raw materials Very strong and white thermo-stable fat and oil emulsions (even sterilization) Cost-effective, especially against emulsions made with ISP and/or caseinate No off-taste No allergen

Natural Gelling Agent
ACE Ingredients-Acemulsion Series

Name: Gelling Agent Acemulsion Series
Brand: Ace Ingredients Co., Ltd.

Natural gelling agents acemulsion is a multi-functional solution suitable in several meat applications. It allows to stabilize multi-phases products such as emulsions (oil/fat/water gelling agent) and/or incorporate and stabilize even many other different types of gelling agent example for meat by-products or food stuffs: such as pork fat, pork skin, beef fat, chicken skins, MDM, hearts, and wide range of vegetable oils and fats.

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ACE Ingredients Examples of Gelling Agents

Dry Fermented Sausage Coloring

The purpose of using gelling agent in sausages is to make the product an agglomerate with astable and lubricious tissue structure after homogenization and to prevent weight loss ofsausages in storage by using the strong water retention of gum.
High gelling properties and functional improvement of many cheap meat by-products which can be transformed into good quality raw materials
Sausage colorings are very strong and white thermo-stable fat and oil emulsions (even sterilization)
Cost-effective, especially against emulsions made with ISP and/or caseinate
No off taste
No allergen

Meat Balls/Burgers/Nuggets/Cutlets/Meat Fillings

Natural gelling agents increase the adhesion and water holding..capacity.of meat products, meat additives reduce grease precipitation and improves yield. At present, gel thickening agent commonly used in the meat industry are mainly starch, modified starch, soy protein, gelatin, agar, xanthan gum, carrageenan, guar gum, compound edible gum and poultry eggs
High gelling properties and functional improvement of many cheap meat by-products, which can be transformed into good quality raw materials, such as burger additives.
Very strong and white thermo-stable fat and oil emulsions (even sterilization)
Cost-effective, especially against emulsions made with ISP and/or caseinate
No off taste
No allergen

ACE Ingredients Gelling Agents in Food Industry

Many meat additive need to add quality improvers, so that products have tight structure, smooth slices, and elastic texture. Natural gelling agents can improve the viscosity of food or the formation of gel, so as to improve the function of much cheap meat by-product which can be transformed into good quality raw materials. Inquiry thickening and gelling agents for food.

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