Flours are cooked by hydro-thermal extrusion and are micronized to give them a pleasant cooked leguminous taste while also removing bacteria and pre-gelatinizing the starch.
Description
- 24% protein
- Binds 4 times water and 4 times fat
Desiered functionalities
- Gelification emulsion, taste, viscosity…
Incorporation
2% – 10%
Application
- Excellent for sausage production for cost reduction as Soya replacer – (partly or total)!
- Fine-textured sausages, mortadella, kebab, hummus, falafel,
- extruded snacks, soups, frying batter…
- Using Sativa 32/100 in meat applications like luncheon meat, sausages, meatloaf, nuggets, injected ham etc….
Benefits
- Reduce recipe cost with substitution of MDM, soya protein, and starch.
- Improve firmness and binding effect
- Improve sliceability
How to use
- Do not make a water/fat emulsion with Sativa and compare it to a Soya emulsion – will look very different!
- Sativa is a different product than Soya – but still can replace Soya – (partly or totally)!
- Add Sativa directly to the sausage meat batter first in the process after phosphate.
