Sausage stabilizer 

Different types of frankfurter and sausage stabilizers are used with the aim of improving the nutritional value, increasing the elasticity, and enhancing the color of the product. The most important advantages of these products include very high water absorption, absorption of water accumulated in the heads of knots in products with a high percentage of meat, increasing water absorption in products with a weak meat base, and helping to remove water in vacuumed products. Frankfurter and sausage stabilizers of the 400 and 500 series with high water and oil absorption properties prevent water from escaping at the ends of the knots and prevent the product from burning during cooking.

Frankfurter and sausage stabilizers of the 900 series with high water and oil absorption properties can increase the elasticity and cutability and prevent water from leaking at the ends of the knots, while also preventing the product from burning during cooking.