FAQs

If the meat product has surface fat/oil leakage (fat separation), what is the cause?

Possible Causes:

1. Poor emulsion stability: The formulation lacks effective emulsifying/stabilizing components. The hydrocolloid system (e.g., carrageenan alone) has limited emulsifying capacity and cannot stabilize fat globules.

2. Excessive processing temperature: During chopping or tumbling, the meat batter temperature becomes too high (e.g., >12°C), causing partial fat melting and breakdown of the emulsion.

Solutions and Prevention:

• Add emulsifying stabilizers: Incorporate emulsifying/stabilizing agents like xanthan gum (0.05%-0.15%) or add soy protein isolate, whey protein, etc. Xanthan gum creates a viscous aqueous phase that prevents fat globule aggregation and rising.

• Strictly control temperature: Use ice water/ice flakes during chopping to ensure final batter temperature ≤10°C. Conduct tumbling in a cold environment (0-4°C).